Sourdough Croissant Loaf
Serves 1
Directions
- 1Add 150 grams of active sourdough starter, 175 grams of water, and 175 grams of milk to a bowl.
- 2Mix the starter, water, and milk together.
- 3Add 20 grams of white sugar, 10 grams of salt, and 20 grams of neutral oil.
- 4Add 500 grams of red flour.
- 5Mix until everything is evenly combined.
- 6Cover the bowl with a damp towel and let it rest on the counter for one hour.
- 7Perform the first of four rounds of stretch and folds by pulling up on the dough and laminating it over each side of the bowl.
- 8Cover and let the dough rest for another half an hour.
- 9Perform the second round of stretch and folds, doing the same thing: pulling up on the dough and laminating it over.
- 10Let the dough rest again for another half an hour.
- 11For the third round of stretch and folds, grate in frozen butter, as much as desired, between every stretch and fold.
- 12Let the dough rest for another half an hour after the third round.
- 13Perform the fourth and final round of stretch and folds, grating in more frozen butter.
- 14On this last round, perform coil folds by picking up the bread from the cupboard.
- 15Place the dough in the fridge overnight.
- 16The next morning, flour your surface.
- 17Use a wet rolling pin to roll the dough out into the shape of a large rectangle.
- 18Grate more frozen butter onto the rolled-out dough (approximately three-fourths of a stick in total).
- 19Add some more flour and pat everything down to create flakiness.
- 20Fold the right side of the dough into the middle.
- 21Fold the left side of the dough over onto the middle as well.
- 22Roll the dough up tightly, like a burrito, to keep it rolled up pretty tight and minimize air between layers.
- 23Pinch the sides of the rolled dough down.
- 24Place the dough into a parchment paper-lined baking pan.
- 25Let the loaf rise on the counter for another two hours until it has puffed up and filled out the loaf pan.
- 26Score the top of the loaf.
- 27Spray the loaf with water.
- 28Bake at 400 degrees Fahrenheit, covered with tin foil, for 35 minutes.
- 29After 35 minutes, remove the tin foil.
- 30Bake for another 20 minutes until done.
Ingredients
- 150 g active sourdough starter
- 175 g water
- 175 g milk
- 20 g white sugar
- 10 g salt
- 20 g neutral oil
- 500 g red flour
- 0.75 stick frozen butter
- 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.
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