Sourdough Croissant Loaf

Sourdough Croissant Loaf – A Decadent Twist on Your Favorite Sourdough! 🥐🍞

If you’re looking to take your sourdough bread game to the next level, the Sourdough Croissant Loaf is the perfect combination of your favorite sourdough loaf and a buttery, flaky croissant! This laminated dough is filled with layers of rich butter, carefully rolled, and baked to perfection, resulting in a delicious hybrid loaf that’s as beautiful as it is flavorful.

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❤️ Why You’ll Love Sourdough Croissant Loaf:

Buttery & Flaky: The buttery layers in this loaf create the perfect contrast to the tang of the sourdough, resulting in a melt-in-your-mouth experience. It is also perfect for all occasions! Whether for breakfast, brunch, or a special occasion, this croissant-sourdough loaf will make an impressive statement at your table. Lastly, for sourdough lovers like me, this is the ultimate twist on a classic loaf, adding an elevated touch of decadence to your usual baking routine.

🍲 Ingredients

Sourdough Starter – bubbly, active sourdough starter that has been previously fed. This is what will make your bread rise!

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Flour – I use Kirkland brand organic, unbleached all-purpose flour in my recipes because of the quality and price point, but you can use whatever flour you have on hand as long as it is unbleached.

Water – Filtered water is always best with sourdough recipes.

Salt – Use whatever salt you have on hand.

Butter – Salted or Unsalted whichever you prefer. Make sure it’s cold!

👩‍🍳 How to Make Sourdough Croissant Loaf

In the morning, feed your sourdough starter.
In the afternoon, when your starter is bubbly and has doubled in size, assemble your dough.

Dough assembly

In a large mixing bowl on a food scale, mix together your starter and water until your starter has dissolved and a milky liquid formed.
Add your flour and salt and mix until a shaggy dough forms.
Cover with a bowl cover or tea towel and let rest for 45 minutes.
After resting, perform your first set of stretch and folds by pulling one side of the dough up and towards the middle, rotating the bowl each time until a semi – smooth ball forms.
Cover with a bowl cover or tea towel and let rest for another 45 minutes.
After resting, perform 2 – 4 more stretch and folds every 30 minutes – 1 hour apart. This builds the gluten structure in the dough and creates a smooth surface.
After your final stretch and fold, cover with a damp bowl cover or tea towel and let rest on your counter overnight for 8 – 10 (ish) hours until your dough has doubled in size and is light and bubbly.

The next morning

Turn your dough over onto a clean (lightly floured) work surface.
Carefully stretch your dough out into a large rectangle until it is thin enough but doesn’t rip the dough.
Once the dough is fully stretched, grate half of your stick of butter all over the surface. Fold one end towards the middle like an envelope and repeat with the opposite side so they touch in the middle. Grate half of what is left of your butter onto the dough.
Begin rolling your dough up and grating the leftover butter into the open spaces.
Carefully shape your dough into a round (or oval) shape depending on your banneton. If you work the dough too much here the butter will rip out of the top.
Place seam side up in a floured banneton and stitch the middle together.
Cover and place in the fridge for 2 hours or up to 3 days.

Baking

When you’re ready to bake, preheat a Dutch oven to 475 degrees for at least 20 minutes.
Remove your loaf from the fridge and turn over onto a piece of parchment paper.
Score the top with a sharp razor.
Carefully transfer your dough into a piping hot Dutch oven, replace the lid and bake covered for 25 minutes.
After 25 minutes, remove the lid and turn the oven down to 450 degrees. Bake for an additional 20 – 25 minutes until the top is browned to your liking.
Remove the bread from the Dutch oven and onto a wire cooling rack. Let rest and cool completely before slicing and serving!

🪄 Tips and Tricks

Use a well-fed sourdough starter for optimal rise and flavor.
Ensure the butter is cold when laminating to create distinct layers.
Adjust baking time and temperature according to your oven for best results.
Typically, the loaf will have a rustic, artisanal look with visible layers and an open crumb structure.
OPTIONAL: Drizzle a bit of honey over the butter before rolling it up for some extra sweetness.

🗒 Variations

There is something really special when you use your sourdough starter to make a pastry! There are so many other ways to use your sourdough starter than just an Artisan loaf.. check out these recipes!

🗒 Substitutions

Plant-Based Butter: If you prefer a dairy-free option, substitute regular butter with a plant-based butter or vegan butter for a similar rich texture and flavor.

Flour Choices:

Whole Wheat Flour: For a heartier, more rustic flavor, replace up to half of the all-purpose flour with whole wheat flour.
Gluten-Free Flour: For a gluten-free option, substitute the flour with a gluten-free all-purpose flour blend, but note that the texture may differ slightly.

🗒 Best served with

The sourdough croissant loaf is an ideal match with a freshly brewed cup of coffee. Whether you prefer a strong espresso, a smooth latte, or a classic Americano, the combination of flaky, buttery layers with the boldness of coffee creates a perfect morning or afternoon treat.
Spread a bit of your favorite fruit jam or preserves—such as strawberry, apricot, or blueberry—on a slice of warm sourdough croissant loaf for a delightful balance of sweetness and tang that complements the loaf’s rich texture.
For a simple but indulgent treat, serve your sourdough croissant loaf with butter or nut butters like almond or peanut butter. The loaf’s flaky layers soak up the butter beautifully, adding even more richness to the already decadent flavor.

👝 How to Store Leftovers

To keep your sourdough croissant loaf fresh for longer, follow these storage tips:

Room Temperature Storage:
- Store the cooled loaf in a paper bag or a linen bread bag at room temperature. This will help maintain the loaf’s crispy crust while keeping it soft inside. Your loaf should stay fresh for 2-3 days if kept in a cool, dry spot.
Airtight Container or Plastic Bag:
- If you want to keep the loaf for a little longer, you can place it in an airtight container or a plastic bag. However, the crust may lose its crispiness over time. The loaf will stay fresh for 3-4 days when stored this way.
Freezing Sourdough Croissant Loaf:
- To extend the life of your sourdough croissant loaf, freeze it for later! Wrap the loaf tightly in plastic wrap and then place it in a freezer-safe bag. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw it at room temperature and warm it in the oven for a few minutes to refresh the crispy crust.

Pro Tip: If freezing individual slices, wrap each slice separately for easy reheating, so you can enjoy a piece at a time!

🤔 Common Questions

Can I make the dough ahead of time?

Yes! You can prepare your dough and leave it in the refrigerator for up to 3 days.

How much should I feed my sourdough starter?

When I’m baking, I prefer a 1:3:3 ratio. 50gm starter/150gm flour/150gm water.

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A sourdough croissant loaf is a fancy way to make a sourdough loaf just a little more decadent. This is a laminated dough that is filled with butter, rolled together and baked in the oven. Making it a delicious loaf – croissant hybrid! You'll love this play on your favorite sourdough loaf.

Prep Time:2

Cook Time:50

Fermenting time:10

Total Time:12 50

Equipment

Ingredients

50 grams bubbly, active sourdough starter
350 grams filtered water
500 grams all-purpose flour
10 grams salt
½ cup grated, cold butter