Description
Experience the magic of Sourdough Croissant Bread, a delightful combination of flaky croissant layers and tangy sourdough flavor.
Ingredients
Scale
- 500g all-purpose flour
- 300g water
- 100g sourdough starter
- 10g salt
- 300g unsalted butter, chilled
- 10g sugar
Instructions
- Combine the flour, water, sourdough starter, salt, and sugar in a large bowl until a rough dough forms.
- Let the dough rest for about 30 minutes to relax the gluten.
- Roll out the dough into a large rectangle, about 1 cm thick.
- Place the cold butter between parchment paper and pound it into a flat rectangle, also 1 cm thick.
- Encapsulate the butter in the dough by folding the edges over.
- Roll the dough out into a long rectangle, folding it into thirds to create layers.
- Refrigerate the dough for 30 minutes between each folding to keep the butter cold.
- Repeat the rolling and folding process 3-4 times for extra layers.
- Shape the dough into a loaf and let it rise until doubled in size.
- Preheat your oven to 425°F (220°C).
- Bake the loaf for 25-30 minutes until golden brown.
- Cool on a wire rack before slicing and serving.
Notes
For best results, use cold butter and give dough adequate resting time. You can prepare the dough a day ahead and refrigerate overnight for better flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg