Description
A delicious Croissant-Style Sourdough Loaf that combines the flavors of sourdough with the flaky texture of croissants.
Ingredients
Scale
- 140 g active sourdough starter (about ½ cup)
- 375 g filtered water (about 1½ cups + 2 tablespoons)
- 15 g fine sea salt (about 2½ teaspoons)
- 500 g unbleached all-purpose flour (about 4 cups)
- 1 stick salted butter, shredded and kept cold (½ cup or 113 g)
Instructions
- Feed your starter 2–4 hours before mixing so it’s bubbly and active.
- In a large bowl, mix the water, starter, and salt until the salt dissolves. Add the flour and stir until no dry bits remain.
- Cover the dough and let it rest for about 30 minutes to allow for autolyse.
- While the dough rests, shred your butter using a box grater and place it in the freezer.
- After the rest, perform three sets of stretch and folds, spaced 30 minutes apart, adding the shredded butter on the third fold.
- Cover the dough and let it bulk ferment on the counter for 4–12 hours, until nearly doubled in size.
- Turn the dough onto a lightly floured surface and gently stretch it into a rectangle, then shape it by folding and rolling into a tight log.
- Place the shaped dough seam-side up in a floured proofing basket or bowl, cover it, and let it rest until slightly puffy.
Notes
- Timing flexibility allows for convenience when baking.
- Shredding and freezing the butter is important for achieving the desired flaky texture.
- Fermentation time can vary depending on room temperature.
- Prep Time: 8 hours (including fermentation and resting time)
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 0g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg