Description
The Sourdough Croissant Loaf represents the ultimate fusion of artisanal bread making and delicate pastry technique, offering a deeply satisfying crunch on the outside while maintaining a buttery interior that melts in your mouth.
Ingredients
Scale
150 g Active Sourdough Starter
500 g Organic Unbleached Bread Flour
250 g Filtered Water
250 g Grass-Fed European-Style Butter (for lamination)
30 g Raw Honey or Coconut Sugar
10 g Fine Sea Salt
50 g Grass-Fed Butter (softened, for dough)
Instructions
- Prepare the Levain by mixing the active starter with the filtered water, honey, and the softened butter until creamy
- Mix the Dough by gradually adding the organic bread flour and sea salt, combining until a shaggy dough forms
- Develop Gluten by performing 'stretch and folds' every 30 minutes for two hours, then refrigerate for at least 4 hours
- Prepare the Butter Block by rolling the butter between parchment paper into a flat square and refrigerate
- Lamination Process: Roll out dough, place butter block in the center, fold dough over it, then roll and fold several times, chilling in betwee
- Shape the Loaf: Roll dough into a rectangle matching loaf pan length, roll into a cylinder, and place in a greased loaf pa
- Final Proof: Let rise in a warm area until nearly doubled, about 4 to 8 hours
- Bake by preheating the oven to 400°F, brushing with egg wash, baking for 15 minutes, then reduce to 375°F for an additional 25-30 minutes until golden brow
- Cool completely on a wire rack for at least 2 hours
Notes
Ensure the dough and butter are at similar temperatures during the lamination process to avoid butter leakage.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285 kcal
- Sugar: 7 g
- Sodium: 190 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg