# Sourdough Croissant Loaf

This sourdough croissant loaf is buttery, flaky, and soft, offering a delightful twist on traditional crusty sourdough.

- Total time: 55 min
- Cuisine: French
- Category: Baked Goods
- Language: en

## 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

## Instructions

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

## Equipment

- damp towel
- bowl
- rolling pin
- parchment paper lined baking tin
- tin foil
- loaf 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.

## Source

- Original video: https://www.tiktok.com/t/ZP8bQBvWf/%20%20Write%20up%20this%20recipe%20to%20fit%20my%208qt%20oval%20Dutch%20oven
- Recipe page: https://www.cliprecipe.com/recipe/052f9e70-d954-444f-8061-e2b21f382da9
- Extracted: 2026-03-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt