Sourdough Croissant Loaf
Directions
- 1Add 150 grams of active sourdough starter, 175 grams of water, and 175 grams of milk to a bowl and mix.
- 2Add 20 grams of white sugar, 10 grams of salt, 20 grams of neutral oil, and 500 grams of bread flour to the mixture and mix until combined.
- 3Cover the dough with a damp towel and let it rest on the counter for 1 hour.
- 4Perform the first round of stretch and folds by pulling up on the dough and laminating it over around each side of the bowl.
- 5Cover the dough and let it rest for another 30 minutes.
- 6Perform the second round of stretch and folds, pulling up on the dough and laminating it over.
- 7Let the dough rest again for another 30 minutes.
- 8For the third round of stretch and folds, grate in frozen butter between every stretch and fold.
- 9Let the dough rest for another 30 minutes.
- 10Perform the fourth and final round of stretch and folds, grating in more frozen butter and doing coil folds by picking up the bread from the middle.
- 11Cover the dough and put it in the fridge overnight.
- 12The next morning, flour your surface and use a wet rolling pin to roll the dough out into a large rectangle shape.
- 13Grate on more frozen butter (about 3/4 of a stick in total).
- 14Add some more flour and pat everything down to create flakiness.
- 15Fold the right side of the dough into the middle, and then the left side over onto the middle.
- 16Roll the dough up tightly like a burrito to prevent too much air between the layers.
- 17Pinch the sides down and place the dough into a parchment paper-lined baking tin.
- 18Let the dough rise on the counter for another 2 hours.
- 19Score the loaf, spray it with water, and bake it at 400 degrees Fahrenheit, covered with tin foil, for 35 minutes.
- 20After 35 minutes, remove the tin foil and bake for another 20 minutes.
Ingredients
- 150 grams active sourdough starter
- 175 grams water
- 175 grams milk
- 20 grams white sugar
- 10 grams salt
- 20 grams neutral oil
- 500 grams bread flour
- 0.75 stick frozen butter
- flour
Equipment
damp towelbowlrolling pinparchment paper lined baking tintin foilloaf pan
Tips
- Use a wet rolling pin to prevent sticking when rolling out the dough.
- Grate in frozen butter between each stretch and fold for optimal flakiness.
- Roll the dough up tightly like a burrito to prevent air between layers.
- Pinch the sides of the rolled dough down before placing it in the baking tin.
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