Sourdough Croissant Bread
A delightful fusion of sourdough and traditional croissant techniques resulting in a beautifully layered bread with a tangy flavor.
Equipment
- Mixing Bowl
- Dutch Oven
- Proofing basket
Ingredients
Levain
- 6 g active sourdough starter
- 60 g flour
- 60 g water
Dough
- 120 g levain
- 340 g water
- 10 g salt
- 500 g bread flour
- 113 g unsalted cold butter Ensure the butter is cold for the best layering effect.
Instructions
Preparation
- In a large mixing bowl, combine the levain, water, salt, and flour. Stir until combined and let it rest for 30 minutes.
- Perform the first round of stretch and fold, then cover the dough and let it rest for 30 minutes.
- Repeat the stretch and fold three more times, incorporating the grated butter on the second and third rounds.
- Cover and let the dough rise for 6 to 7 hours until it has increased in volume by 70%.
- Turn the dough out onto a floured surface and pre-shape into a loose ball; let it rest uncovered for 30 minutes.
- Shape the dough into a tight ball or batard and place it seam-side up in a proofing basket.
- Cover and refrigerate for 12 to 18 hours, or proof at room temperature for 2–3 hours and then chill for 1–2 hours.
- Preheat the oven to 450ºF with a Dutch oven inside. Score the top of the dough and place it in the hot Dutch oven.
- Cover and bake at 425ºF for 25 minutes, then remove the lid and continue baking for another 20 minutes until golden brown.
Notes
Monitor the fermentation process by observing the dough’s volume and bubbles. Adjust proofing times based on your kitchen’s temperature.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 34gProtein: 6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 20mgSodium: 200mgFiber: 1gSugar: 0.5g
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