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Sourdough Croissant Bread Recipe

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4.2 from 81 reviews

Sourdough Croissant Bread combines the flaky, buttery layers of a classic croissant with the tangy, chewy texture of sourdough. This hybrid loaf offers a golden crust with a slight tang from the sourdough starter, resulting in a rich, flavorful bread perfect for slicing and enjoying any time of day.

  • Total Time: 1 day 1 hour 15 minutes
  • Yield: 12 slices

Ingredients

Levain (1:10:10 ratio)

  • 6 grams sourdough starter, ripe, bubbly and active (about 1 teaspoon)
  • 60 grams all-purpose or bread flour (about 1/2 cup)
  • 60 grams water (about 1/4 cup)

Sourdough Croissant Bread Dough

  • 120 grams levain, ripe, bubbly and active (about 1/2 cup)
  • 340 grams water (about 1 cup plus 6 tablespoons)
  • 10 grams salt (about 1 1/2 teaspoons)
  • 500 grams bread flour (about 3 1/2 cups)
  • 113 grams unsalted butter (about 1/2 cup), cold and grated

Instructions

  1. Prepare the Levain: Combine the ripe sourdough starter with flour and water, mix well, cover loosely, and allow it to ferment for 10-12 hours at 78-80ºF until doubled, bubbly, and peaked.
  2. Mix the Dough: In a large bowl, mix the ripe levain with water. Add salt and bread flour, then mix using a dough whisk or spoon until a wet, sticky dough forms. Cover and rest for 30 minutes, maintaining dough temperature at 70-72ºF to keep butter cold.
  3. Perform Stretch and Folds #1: Wet your hand and perform stretch and fold by pulling the dough from the bottom over itself, turning the bowl a quarter turn each time for four folds. Cover and rest for 30 minutes.
  4. Perform Stretch and Folds #2 and Add Butter: Grate the cold butter. Place half of the grated butter on the dough's surface, keep the rest refrigerated. Perform another set of stretch and folds to incorporate the butter. Cover and rest for 30 minutes.
  5. Perform Stretch and Folds #3 and Add Remaining Butter: Add the remaining grated butter on top, stretch and fold the dough again to evenly disperse butter. Cover and rest for 30 minutes.
  6. Perform Stretch and Folds #4: Do a final set of stretch and folds. If dough feels loose, add more stretch and folds until cohesive and elastic. Cover and rest for 6-7 hours until dough rises about 70% and jiggles, showing visible bubbles.
  7. Pre-shape the Dough: Gently tip the dough onto a clean surface without degassing. Using wet hands and a bench knife, fold the dough under itself in a circular motion to create surface tension and a ball shape.
  8. Bench Rest: Let the dough rest uncovered for 30 minutes at room temperature to relax gluten, allowing it to flatten slightly.
  9. Shape and Place in Banneton/Bowl: Flour a bowl or banneton lined with a towel or hair net. Sprinkle flour over the dough and fold it inwards by pulling sideways and folding up repeatedly around the dough to create tension. Place shaped dough seam-side up into the prepared container.
  10. Cold Fermentation: Cover and refrigerate the dough overnight or up to 12-18 hours. Alternatively, proof at room temperature for 2-3 hours to puff, then chill 1-2 hours or freeze 15-20 minutes before baking to firm butter.
  11. Preheat Oven and Dutch Oven: Place a Dutch oven and its lid in the oven, preheat to 450°F for 20 minutes. Remove dough from refrigerator and prepare for baking.
  12. Prepare Dough for Baking: Remove covering from dough. Place parchment paper on top of dough, flip dough onto the paper, remove banneton and towel.
  13. Score the Dough: Using a sharp knife or bread lame, score dough at a 30º angle about 1 inch deep on one side while dough is cold for optimal slicing and expansion.
  14. Bake: Remove Dutch oven from the oven carefully, take off lid, place dough with parchment paper inside, cover with lid. Bake at 425°F for 25 minutes. Then remove lid and bake an additional 20 minutes until internal temperature reaches 195-200ºF and crust is golden and crispy.
  15. Cool: Remove bread from Dutch oven and cool completely on a wire rack before slicing and serving.

Notes

  • Maintaining a dough temperature of 70-72ºF is crucial to keep the butter chilled and prevent it from melting, which ensures flaky layers.
  • If you have an active sourdough starter fed with equal parts flour and water, you can substitute it directly for the levain in equal amounts.
  • Use parchment paper in the Dutch oven to catch butter leakage and avoid messes during baking.
  • Butter will leak out during baking, creating a deliciously crispy, buttery crust.
  • The dough can be shaped without extra flour; hair nets reduce sticking better than kitchen towels during cold proofing.
  • Allow the dough to rise sufficiently during fermentation to develop proper texture and flavor.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: French-inspired

Find it online: https://recipesvibe.com/sourdough-croissant-bread-recipe/