Sourdough Croissant Loaf

55 mins
Serves 1
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Directions

  1. 1Add 150 grams of active sourdough starter, 175 grams of water, and 175 grams of milk to a bowl and mix.
  2. 2Add 150 grams of active sourdough starter, 175 grams of water, and 175 grams of milk to a bowl and mix.
  3. 3Add 150 grams of active sourdough starter, 175 grams of water, and 175 grams of milk to a bowl and mix.
  4. 4Add 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.
  5. 5Add 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.
  6. 6Add 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.
  7. 7Cover the dough with a damp towel and let it rest on the counter for 1 hour.
  8. 8Cover the dough with a damp towel and let it rest on the counter for 1 hour.
  9. 9Cover the dough with a damp towel and let it rest on the counter for 1 hour.
  10. 10Perform the first round of stretch and folds by pulling up on the dough and laminating it over around each side of the bowl.
  11. 11Perform the first round of stretch and folds by pulling up on the dough and laminating it over around each side of the bowl.
  12. 12Perform the first round of stretch and folds by pulling up on the dough and laminating it over around each side of the bowl.
  13. 13Cover the dough and let it rest for another 30 minutes.
  14. 14Cover the dough and let it rest for another 30 minutes.
  15. 15Cover the dough and let it rest for another 30 minutes.
  16. 16Perform the second round of stretch and folds, pulling up on the dough and laminating it over.
  17. 17Perform the second round of stretch and folds, pulling up on the dough and laminating it over.
  18. 18Perform the second round of stretch and folds, pulling up on the dough and laminating it over.
  19. 19Let the dough rest again for another 30 minutes.
  20. 20Let the dough rest again for another 30 minutes.
  21. 21Let the dough rest again for another 30 minutes.
  22. 22For the third round of stretch and folds, grate in frozen butter between every stretch and fold.
  23. 23For the third round of stretch and folds, grate in frozen butter between every stretch and fold.
  24. 24For the third round of stretch and folds, grate in frozen butter between every stretch and fold.
  25. 25Let the dough rest for another 30 minutes.
  26. 26Let the dough rest for another 30 minutes.
  27. 27Let the dough rest for another 30 minutes.
  28. 28Perform 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.
  29. 29Perform 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.
  30. 30Perform 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.
  31. 31Cover the dough and put it in the fridge overnight.
  32. 32Cover the dough and put it in the fridge overnight.
  33. 33Cover the dough and put it in the fridge overnight.
  34. 34The next morning, flour your surface and use a wet rolling pin to roll the dough out into a large rectangle shape.
  35. 35The next morning, flour your surface and use a wet rolling pin to roll the dough out into a large rectangle shape.
  36. 36The next morning, flour your surface and use a wet rolling pin to roll the dough out into a large rectangle shape.
  37. 37Grate on more frozen butter (about 3/4 of a stick in total).
  38. 38Grate on more frozen butter (about 3/4 of a stick in total).
  39. 39Grate on more frozen butter (about 3/4 of a stick in total).
  40. 40Add some more flour and pat everything down to create flakiness.
  41. 41Add some more flour and pat everything down to create flakiness.
  42. 42Add some more flour and pat everything down to create flakiness.
  43. 43Fold the right side of the dough into the middle, and then the left side over onto the middle.
  44. 44Fold the right side of the dough into the middle, and then the left side over onto the middle.
  45. 45Fold the right side of the dough into the middle, and then the left side over onto the middle.
  46. 46Roll the dough up tightly like a burrito to prevent too much air between the layers.
  47. 47Roll the dough up tightly like a burrito to prevent too much air between the layers.
  48. 48Roll the dough up tightly like a burrito to prevent too much air between the layers.
  49. 49Pinch the sides down and place the dough into a parchment paper-lined baking tin.
  50. 50Pinch the sides down and place the dough into a parchment paper-lined baking tin.
  51. 51Pinch the sides down and place the dough into a parchment paper-lined baking tin.
  52. 52Let the dough rise on the counter for another 2 hours.
  53. 53Let the dough rise on the counter for another 2 hours.
  54. 54Let the dough rise on the counter for another 2 hours.
  55. 55Score the loaf, spray it with water, and bake it at 400 degrees Fahrenheit, covered with tin foil, for 35 minutes.
  56. 56Score the loaf, spray it with water, and bake it at 400 degrees Fahrenheit, covered with tin foil, for 35 minutes.
  57. 57Score the loaf, spray it with water, and bake it at 400 degrees Fahrenheit, covered with tin foil, for 35 minutes.
  58. 58After 35 minutes, remove the tin foil and bake for another 20 minutes.
  59. 59After 35 minutes, remove the tin foil and bake for another 20 minutes.
  60. 60After 35 minutes, remove the tin foil and bake for another 20 minutes.

Ingredients

  • 150 grams active sourdough starter
  • 150 grams active sourdough starter
  • 150 grams active sourdough starter
  • 175 grams water
  • 175 grams water
  • 175 grams water
  • 175 grams milk
  • 175 grams milk
  • 175 grams milk
  • 20 grams white sugar
  • 20 grams white sugar
  • 20 grams white sugar
  • 10 grams salt
  • 10 grams salt
  • 10 grams salt
  • 20 grams neutral oil
  • 20 grams neutral oil
  • 20 grams neutral oil
  • 500 grams bread flour
  • 500 grams bread flour
  • 500 grams bread flour
  • 0.75 stick frozen butter
  • 0.75 stick frozen butter
  • 0.75 stick frozen butter
  • flour
  • flour
  • 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.