Description
This Flaky Sourdough Croissant Bread is a delightful fusion of sourdough tanginess and buttery, flaky layers reminiscent of a classic croissant. Perfect for breakfast or brunch, it offers a tender crumb with a crisp, golden crust. The rewarding lamination process creates distinct layers that bake into a soft yet flaky masterpiece.
Ingredients
Scale
Dough
- 1 cup sourdough starter
- 1/2 cup warm water
- 1 tablespoon sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup butter, softened
Lamination Butter
- 1/2 cup unsalted butter (for laminating)
Finishing
- 1 egg, beaten (for egg wash)
Instructions
- Activate the sourdough starter: Mix the sourdough starter with warm water and sugar in a bowl. Let this mixture sit for 10 minutes so it becomes active and slightly bubbly, preparing it for fermentation.
- Prepare the dough: In a separate large bowl, combine the all-purpose flour and salt. Add the activated starter mixture to the flour and stir gently until a rough dough forms.
- Knead and rise: Knead the dough on a lightly floured surface for about 8 minutes until it becomes smooth and elastic. Place it in a greased bowl, cover, and let it rise for 4 to 6 hours or until doubled in size, allowing the sourdough to ferment fully.
- Lamination process: Roll out the risen dough into a large rectangle. Evenly spread the softened 1/4 cup butter over the surface. Fold the dough into thirds, like a letter, enclosing the butter. Wrap and refrigerate for 30 minutes to chill and firm up the butter layer.
- Repeat folding: Remove the dough from the refrigerator and roll it out again into a rectangle. Fold into thirds once more. Repeat this rolling and folding process three more times, chilling as needed, to create multiple flaky layers characteristic of croissant bread.
- Preheat the oven: Set the oven temperature to 375°F (190°C) to prepare for baking the layered bread.
- Shape and bake: Roll the final laminated dough into a loaf shape or your preferred form. Place it on a baking sheet or loaf pan. Brush the surface generously with the beaten egg to achieve a shiny, golden crust. Bake for 25 to 30 minutes, or until the bread is golden brown and sounds hollow when tapped.
- Cool before slicing and enjoy: Remove the bread from the oven and allow it to cool completely on a wire rack to set the flaky layers. Slice and serve for a delicious treat.
Notes
- Make sure your sourdough starter is active and bubbly before beginning for best results.
- Chilling between folds is critical to keep the butter firm and create flaky layers.
- You can store the laminated dough in the refrigerator for up to 24 hours before baking if needed.
- Use cold butter for lamination to prevent it from melting into the dough.
- Egg wash helps develop a beautiful golden crust but can be omitted for a dairy-free or vegan variation.
- Adjust baking time if shaping into smaller rolls or different shapes to avoid overbaking.
