# Sparkling Water Croissant Sourdough

This recipe replaces water with sparkling water in sourdough for a unique, flaky, and pillowy crumb, resembling a croissant.

- Total time: 1050 min
- Cuisine: French
- Category: Baked Goods
- Language: en

## Ingredients

- 1 stick salted butter, shredded
- 130 g sourdough starter
- 0.5 cup sourdough starter
- 1 12 oz can plain sparkling water
- 15 g salt
- 2 tsps salt
- 520 Grams unbleached bread flour
- 3.5 cups unbleached bread flour

## Instructions

1. Slice or shred a stick of butter and stick it in the freezer.
2. Mix the active bubbly starter, sparkling water, and salt.
3. Add the unbleached bread flour and mix it up until your dough is shaggy.
4. Cover the dough and let it proof on the counter for 30 minutes.
5. Perform the first stretch and fold by grabbing the dough, scooping it up, pulling it up, and folding it over.
6. Cover the dough and let it proof on the counter for 30 minutes.
7. Perform the second stretch and fold, sprinkling the frozen butter in between each stretch and fold.
8. Cover the dough and let it proof on the counter for another 30 minutes.
9. Perform the final stretch and fold.
10. Cover the dough and let it proof on the counter overnight (or 6-8 hours).
11. In the morning, shape your dough into the shape of a piece of paper, fold it like a letter, spin it, and roll it up, taping it to build surface tension.
12. Scoop the shaped dough into a proofing basket and cover it up.
13. Let the dough rise for about an hour on the counter.
14. Preheat your oven with a Dutch oven inside for 30 minutes at 450°F.
15. Dump the sourdough onto a parchment paper sheet and score the loaf.
16. Bake the loaf in the preheated Dutch oven at 450°F for 30 minutes, keeping the lid on.
17. Reduce the heat to 425°F and bake an additional 10 to 15 minutes or until the internal temperature reads around 197 to 205°F.
18. Let the loaf rest and cool before cutting into it.

## Equipment

- Dutch oven
- proofing basket
- parchment paper

## Tips

- Taping the dough builds surface tension and helps it hold its shape as it bakes.
- Cold proofing is not necessary unless you like a super sour loaf.
- Scoring the loaf helps it to rise more evenly.
- Leaving the lid on the Dutch oven creates a softer crust.

## Source

- Original video: https://www.instagram.com/reel/DZEVhMZSYmY/?igsh=dDV5amQ4ODFkcmxy
- Recipe page: https://www.cliprecipe.com/recipe/5871fe90-fe03-4cae-88d1-dd37ea05c546
- Extracted: 2026-06-10

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