Sourdough Croissant Loaf

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.
  2. 2Add 150 grams of active sourdough starter, 175 grams of water, and 175 grams of milk to a bowl.
  3. 3Add 150 grams of active sourdough starter, 175 grams of water, and 175 grams of milk to a bowl.
  4. 4Mix the starter, water, and milk together.
  5. 5Mix the starter, water, and milk together.
  6. 6Mix the starter, water, and milk together.
  7. 7Add 20 grams of white sugar, 10 grams of salt, and 20 grams of neutral oil.
  8. 8Add 20 grams of white sugar, 10 grams of salt, and 20 grams of neutral oil.
  9. 9Add 20 grams of white sugar, 10 grams of salt, and 20 grams of neutral oil.
  10. 10Add 500 grams of red flour.
  11. 11Add 500 grams of red flour.
  12. 12Add 500 grams of red flour.
  13. 13Mix until everything is evenly combined.
  14. 14Mix until everything is evenly combined.
  15. 15Mix until everything is evenly combined.
  16. 16Cover the bowl with a damp towel and let it rest on the counter for one hour.
  17. 17Cover the bowl with a damp towel and let it rest on the counter for one hour.
  18. 18Cover the bowl with a damp towel and let it rest on the counter for one hour.
  19. 19Perform the first of four rounds of stretch and folds by pulling up on the dough and laminating it over each side of the bowl.
  20. 20Perform the first of four rounds of stretch and folds by pulling up on the dough and laminating it over each side of the bowl.
  21. 21Perform the first of four rounds of stretch and folds by pulling up on the dough and laminating it over each side of the bowl.
  22. 22Cover and let the dough rest for another half an hour.
  23. 23Cover and let the dough rest for another half an hour.
  24. 24Cover and let the dough rest for another half an hour.
  25. 25Perform the second round of stretch and folds, doing the same thing: pulling up on the dough and laminating it over.
  26. 26Perform the second round of stretch and folds, doing the same thing: pulling up on the dough and laminating it over.
  27. 27Perform the second round of stretch and folds, doing the same thing: pulling up on the dough and laminating it over.
  28. 28Let the dough rest again for another half an hour.
  29. 29Let the dough rest again for another half an hour.
  30. 30Let the dough rest again for another half an hour.
  31. 31For the third round of stretch and folds, grate in frozen butter, as much as desired, between every stretch and fold.
  32. 32For the third round of stretch and folds, grate in frozen butter, as much as desired, between every stretch and fold.
  33. 33For the third round of stretch and folds, grate in frozen butter, as much as desired, between every stretch and fold.
  34. 34Let the dough rest for another half an hour after the third round.
  35. 35Let the dough rest for another half an hour after the third round.
  36. 36Let the dough rest for another half an hour after the third round.
  37. 37Perform the fourth and final round of stretch and folds, grating in more frozen butter.
  38. 38Perform the fourth and final round of stretch and folds, grating in more frozen butter.
  39. 39Perform the fourth and final round of stretch and folds, grating in more frozen butter.
  40. 40On this last round, perform coil folds by picking up the bread from the cupboard.
  41. 41On this last round, perform coil folds by picking up the bread from the cupboard.
  42. 42On this last round, perform coil folds by picking up the bread from the cupboard.
  43. 43Place the dough in the fridge overnight.
  44. 44Place the dough in the fridge overnight.
  45. 45Place the dough in the fridge overnight.
  46. 46The next morning, flour your surface.
  47. 47The next morning, flour your surface.
  48. 48The next morning, flour your surface.
  49. 49Use a wet rolling pin to roll the dough out into the shape of a large rectangle.
  50. 50Use a wet rolling pin to roll the dough out into the shape of a large rectangle.
  51. 51Use a wet rolling pin to roll the dough out into the shape of a large rectangle.
  52. 52Grate more frozen butter onto the rolled-out dough (approximately three-fourths of a stick in total).
  53. 53Grate more frozen butter onto the rolled-out dough (approximately three-fourths of a stick in total).
  54. 54Grate more frozen butter onto the rolled-out dough (approximately three-fourths of a stick in total).
  55. 55Add some more flour and pat everything down to create flakiness.
  56. 56Add some more flour and pat everything down to create flakiness.
  57. 57Add some more flour and pat everything down to create flakiness.
  58. 58Fold the right side of the dough into the middle.
  59. 59Fold the right side of the dough into the middle.
  60. 60Fold the right side of the dough into the middle.
  61. 61Fold the left side of the dough over onto the middle as well.
  62. 62Fold the left side of the dough over onto the middle as well.
  63. 63Fold the left side of the dough over onto the middle as well.
  64. 64Roll the dough up tightly, like a burrito, to keep it rolled up pretty tight and minimize air between layers.
  65. 65Roll the dough up tightly, like a burrito, to keep it rolled up pretty tight and minimize air between layers.
  66. 66Roll the dough up tightly, like a burrito, to keep it rolled up pretty tight and minimize air between layers.
  67. 67Pinch the sides of the rolled dough down.
  68. 68Pinch the sides of the rolled dough down.
  69. 69Pinch the sides of the rolled dough down.
  70. 70Place the dough into a parchment paper-lined baking pan.
  71. 71Place the dough into a parchment paper-lined baking pan.
  72. 72Place the dough into a parchment paper-lined baking pan.
  73. 73Let the loaf rise on the counter for another two hours until it has puffed up and filled out the loaf pan.
  74. 74Let the loaf rise on the counter for another two hours until it has puffed up and filled out the loaf pan.
  75. 75Let the loaf rise on the counter for another two hours until it has puffed up and filled out the loaf pan.
  76. 76Score the top of the loaf.
  77. 77Score the top of the loaf.
  78. 78Score the top of the loaf.
  79. 79Spray the loaf with water.
  80. 80Spray the loaf with water.
  81. 81Spray the loaf with water.
  82. 82Bake at 400 degrees Fahrenheit, covered with tin foil, for 35 minutes.
  83. 83Bake at 400 degrees Fahrenheit, covered with tin foil, for 35 minutes.
  84. 84Bake at 400 degrees Fahrenheit, covered with tin foil, for 35 minutes.
  85. 85After 35 minutes, remove the tin foil.
  86. 86After 35 minutes, remove the tin foil.
  87. 87After 35 minutes, remove the tin foil.
  88. 88Bake for another 20 minutes until done.
  89. 89Bake for another 20 minutes until done.
  90. 90Bake for another 20 minutes until done.

Ingredients

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

Equipment

damp towelrolling pinparchment paperbaking pantin foil

Tips

  • Cover with a damp towel to keep dough moist during rest periods.
  • Grate frozen butter between stretch and folds for flakiness.
  • Roll the dough up tightly like a burrito to prevent air between layers.