Description
The Sourdough Croissant Loaf represents the pinnacle of home baking, merging complex acidity of wild yeast with decadent, buttery layers of a classic pastry. This loaf features a shatteringly crisp exterior that yields to a soft, airy, honeycomb-like crumb. The lamination process creates hundreds of microscopic layers of dough and fat, resulting in unmatched texture and flavor.
Ingredients
Scale
150g Active Sourdough Starter
500g Bread Flour (12.5% Protein)
250g Whole Milk (Cold)
50g Granulated Sugar
10g Sea Salt
250g Unsalted European Butter
40g Unsalted Butter (Softened)
Instructions
- Prepare the Détrempe: In a large mixing bowl, combine active sourdough starter, cold milk, sugar, and sea salt. Gradually add bread flour and the 40g of softened butter, mix until a shaggy dough forms. Knead for about 5-8 minutes until the dough is smooth and semi-elastic. Wrap the dough and refrigerate for 4 hours or overnight
- Create the Butter Block: Pound the cold European butter into an even 7×7-inch square using a rolling pin between parchment paper
- The Lock-In: Roll the chilled dough into a 10×10-inch square. Place the butter block diagonally in the center and fold corners of the dough over the butter, sealing tightly
- First Turn (Single Turn): Roll dough into an 18-inch long rectangle, fold bottom third up to center, top third down over it. Chill for 45 minutes
- Second Turn (Double Turn): Rotate dough 90 degrees. Roll out into a long rectangle, fold both ends toward the center, then fold in half. Chill for another 45 minutes
- Shaping: Roll the final dough into a rectangle for the loaf pan. Roll tightly into a cylinder and place in a greased 9×5-inch loaf pa
- The Final Proof: Cover and let rise in a cool area (70-75°F) for 6 to 10 hours until doubled and wobbly
- Baking: Preheat oven to 400°F (200°C), brush with egg wash, bake for 15 minutes, then reduce to 350°F (175°C) and bake for another 25-30 minutes until an internal temperature of 200°F is reached
- Cooling: Allow to cool in the pan for 10 minutes, then transfer to a wire rack and cool completely for at least 2 hours
Notes
Ensure to maintain the butter's pliability without melting during the lamination process for best results.
Using a kitchen scale for measurements is crucial for accuracy.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285 kcal
- Sugar: 5g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 30mg