What makes Sourdough Croissant Bread unique?

Sourdough Croissant Bread offers the best of both worlds: the distinctive tangy flavor and chewy crumb of sourdough combined with the rich, buttery, and flaky layers typically found in a croissant. It's a simplified approach to achieving croissant-like indulgence in a loaf form.

Can I use active dry yeast instead of a sourdough starter?

While the recipe is designed for a sourdough starter to impart its unique flavor and texture, you can substitute active dry yeast. You would typically use about 1.5-2 teaspoons of active dry yeast, and the bulk fermentation time would be significantly shorter (likely 1-2 hours) as yeast works faster than sourdough.

What is the secret to getting flaky layers in this bread?

The key to flaky layers is using cold, grated butter and incorporating it during the stretch and fold process. Keeping the butter cold prevents it from fully melting into the dough too early, allowing it to create distinct layers as the bread bakes. Also, maintaining a cool dough temperature during fermentation helps preserve these layers.

How should I store Sourdough Croissant Bread?

Once cooled, store the bread in an airtight container at room temperature for up to 3-5 days. For longer storage, slice the bread and freeze individual slices, wrapped tightly, for up to 2-3 months. Reheat frozen slices in a toaster or oven for a fresh-baked taste.

Sourdough Croissant Bread Recipe: Simple and Delicious

Name: Sourdough Croissant Bread
Prep time: 30 min
Cook time: PT-489043H47M32S
Total time: PT-489043H47M32S
Cuisine: French-American Fusion
Ingredients: 400g bread flour; 250g cold water; 100g active sourdough starter; 10g salt; 150g unsalted cold butter, grated

Description

This simple and delicious Sourdough Croissant Bread recipe combines the tangy depth of sourdough with the rich, flaky layers of a classic croissant.

Ingredients

Scale

400g bread flour
250g cold water
100g active sourdough starter
10g salt
150g unsalted cold butter, grated

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Instructions

Step 1: In a large bowl, combine the bread flour, cold water, active sourdough starter, and salt. Mix thoroughly until a shaggy, pliable dough forms. Cover the bowl and let the dough rest at room temperature for 45 to 60 minutes. This helps the flour hydrate.
Step 2: After the rest, begin your first set of stretch and folds. Gently pull a portion of the dough up from the edge of the bowl, stretch it, and fold it over the center. As you perform these folds, incorporate about half of the very cold, grated unsalted butter into the dough, scattering it over the surface before folding. Repeat this process around the entire dough until all the first half of the butter is integrated.
Step 3: Cover the dough and let it rest for another 30 minutes. Then, perform a second set of stretch and folds, incorporating the remaining grated cold butter. Once all the butter is in, cover the bowl again and let the dough bulk ferment at room temperature for 8-9 hours, or until it has visibly doubled in size. The exact time will depend on your starter's activity and ambient temperature.
Step 4: The next morning (or after bulk fermentation), gently transfer the dough to a lightly floured surface. Carefully shape the dough into a loaf by folding in the corners and gently creating tension on the surface to form a tight ball or oblong shape. Place the shaped dough seam-side up in a floured banneton or a large bowl lined with a floured cloth. Cover and refrigerate for a minimum of 2 hours, or up to 24 hours. Chilling helps with scoring and flavor development.
Step 5: Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes. Carefully remove the hot Dutch oven. Invert the chilled dough into the cold Dutch oven, score the top with a sharp blade or lame (a simple cross or single slash works well). Bake with the lid on for 25 minutes.
Step 6: After 25 minutes, remove the lid from the Dutch oven and continue baking for another 20-22 minutes, or until the crust is a deep golden brown and sounds hollow when tapped.
Step 7: Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing and serving. This is crucial for the internal structure to set properly.

Notes

For best results, use a strong, active sourdough starter. Ensure your butter is very cold and grated finely to help create distinct flaky layers. A Dutch oven is highly recommended for achieving a perfect crust.

Prep Time: 30 minutes
Cook Time: 45-47 minutes
Category: Bread
Method: Baking
Cuisine: French-American Fusion

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 1g
Sodium: 280mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 9g
Cholesterol: 45mg