# Sourdough Croissant Loaf

A buttery, flaky, and soft sourdough croissant loaf, unlike traditional crusty sourdough.

- Cuisine: French
- Category: Baked Goods
- Language: en

## 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

## Instructions

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

## Equipment

- damp towel
- rolling pin
- parchment paper
- baking pan
- tin 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.

## Source

- Original video: https://www.tiktok.com/t/ZP8bCRgpU/
- Recipe page: https://www.cliprecipe.com/recipe/aa12c752-c5e9-488c-a560-a4afbf570ded
- 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