If you love the buttery layers of a croissant and the tangy depth of sourdough, then you absolutely must try this Flaky Sourdough Croissant Bread Recipe. It’s a beautiful mashup of classic French technique and rustic sourdough flavor that yields a loaf packed with crispy, flaky layers and a tender, flavorful crumb. The process might take a little patience, but the result is pure breakfast luxury that feels so special any day of the week.
Ingredients You’ll Need
Each ingredient in this Flaky Sourdough Croissant Bread Recipe plays a vital role, creating a perfect harmony of flavor, texture, and structure. Keeping it simple and fresh makes the magic happen.
- 1 cup active sourdough starter (100% hydration): This is the heart of the bread, adding tangy taste and natural fermentation.
- ¾ cup whole milk, warmed: Adds moisture and richness to the dough, helping develop tenderness.
- 2 tablespoons granulated sugar: Just enough sweetness to balance the sourdough’s tang without overpowering.
- 2 cups all-purpose flour: The main structure builder in the dough, with enough gluten to create that flaky texture.
- 1 teaspoon salt: Enhances all the flavors and controls fermentation speed.
- 1 cup unsalted butter (cold, for laminating): The secret to buttery layers and that classic croissant flake.
- 1 egg (for egg wash): Brings a golden, shiny finish to your loaf when baked.
How to Make Flaky Sourdough Croissant Bread Recipe
Step 1: Prepare and Rest the Dough
Start by mixing your active sourdough starter with warmed milk, sugar, and 1 ½ cups of flour until everything just comes together. This base mixture rests for 30 minutes, allowing enzymes and yeasts to activate for a well-developed dough.
Step 2: Knead in Salt and Flour
Add salt and the remaining ½ cup flour to the dough, then knead until everything transforms into a smooth, elastic ball. This step develops the gluten structure that will hold the layers perfectly.
Step 3: Chill the Dough Overnight
Shape the dough into a ball, cover it, and pop it into the fridge for 8–12 hours or overnight. This slow fermentation deepens the sourdough flavor and makes the dough easier to laminate with butter.
Step 4: Prepare the Butter Block
While your dough chills, shape the cold butter between parchment sheets into a neat 6×6-inch square using a rolling pin. Keep it chilled but pliable—this step is crucial for proper layering.
Step 5: Laminate the Dough with Butter
Roll your dough out into a 9×9-inch square on a floured surface. Place the butter block in the center and fold the dough corners over like an envelope. Roll it into a rectangle, fold it letter-style into thirds, then chill it for 30 minutes. Repeat this rolling and folding two more times with chilling breaks. This gradual layering creates those coveted flaky tiers.
Step 6: Final Chill and Shape
After the last fold, refrigerate the dough for another hour to firm up the layers. Then roll it out to about ½ inch thick and shape it either into a loaf or spiral. Transfer to a greased loaf pan or a parchment-lined baking sheet.
Step 7: Proof and Bake
Cover the shaped dough and let it proof at room temperature for 4–6 hours until it looks puffy and full of life. Preheat your oven to 375°F (190°C), brush the top with beaten egg for that glossy finish, then bake for 30–35 minutes until golden and crisp. Let it cool before slicing to keep all those layers intact.
How to Serve Flaky Sourdough Croissant Bread Recipe
Garnishes
For a simple touch, a light sprinkle of flaky sea salt or a brush of melted honey complements the buttery, tangy layers beautifully. You can also dust lightly with cinnamon sugar for that warm, cozy vibe right out of the oven.
Side Dishes
This bread shines alongside fresh fruit preserves, creamy cheeses, or a bowl of soup or salad for a light lunch. It’s perfect for soaking up runny eggs in a brunch setting or serving with smoked salmon and cream cheese for something savory.
Creative Ways to Present
Try slicing the loaf to serve as mini sandwiches filled with ham, cheese, and greens, or toast slices and add avocado and chili flakes for a trendy twist. The spiral shape if you choose it offers a stunning visual when sliced that’s both rustic and elegant.
Make Ahead and Storage
Storing Leftovers
Store leftover Flaky Sourdough Croissant Bread Recipe slices wrapped tightly in plastic or in an airtight container at room temperature for up to 2 days without losing too much crispness. For best texture, re-toast before serving.
Freezing
You can freeze the loaf whole or in individual slices wrapped well in plastic wrap and then foil. Freeze for up to 2 months to preserve freshness and flavor. Thaw at room temperature when ready to enjoy.
Reheating
Reheat slices in a toaster or oven at 350°F (175°C) for 5 to 7 minutes to revive those glorious flaky layers and crispy crust. Avoid microwaving, which can make the bread soggy and tough.
FAQs
Can I use regular yeast instead of sourdough starter?
While you could, the signature tang and depth of this Flaky Sourdough Croissant Bread Recipe come specifically from the sourdough starter. Using regular yeast will change the flavor and texture quite a bit.
What if I don’t have a rolling pin?
If you don’t have a rolling pin, a sturdy bottle or even a clean wine bottle works well to roll out your dough evenly for laminating.
How important is the chilling time during laminating?
Chilling between folds is essential to keep the butter firm and prevent it from melting into the dough. This process creates those beautiful separate layers and flaky texture.
Can I make this recipe gluten-free?
This recipe relies heavily on gluten development for structure and flakiness, so it’s challenging to replicate with gluten-free flours without altering the process and texture significantly.
Is this recipe suitable for beginners?
While it involves several steps and patience, this Flaky Sourdough Croissant Bread Recipe is approachable with attention to detail, especially if you’re comfortable baking bread and following laminating dough techniques.
Final Thoughts
I can’t recommend making this Flaky Sourdough Croissant Bread Recipe enough if you want to impress yourself and anyone you share it with. It’s rewarding, indulgent, and honestly addictive once you get those first flaky, buttery bites. So grab your ingredients and get ready to fill your kitchen with that heavenly scent of freshly baked sourdough croissant bread.
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Flaky Sourdough Croissant Bread Recipe
- Prep Time: 1 hour (plus 8–12 hours chilling and 4–6 hours proofing)
- Cook Time: 35 minutes
- Total Time: 16–18 hours
- Yield: 1 loaf (8 servings)
- Category: Breakfast, Bread
- Method: Baking
- Cuisine: French-American
- Diet: Vegetarian
Description
Flaky Sourdough Croissant Bread combines the tangy depth of sourdough with the buttery, layered texture of a classic croissant. This French-American inspired breakfast bread involves a slow fermentation and meticulous lamination process, resulting in an irresistibly crisp, golden crust and tender, flaky crumb. Perfectly suitable for vegetarians, it makes a delightful morning treat or brunch centerpiece.
Ingredients
Dough Ingredients
- 1 cup active sourdough starter (100% hydration)
- ¾ cup whole milk, warmed
- 2 tablespoons granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
Butter and Finishing
- 1 cup unsalted butter (cold, for laminating)
- 1 egg (for egg wash)
Instructions
- Mix and Rest Dough: In a large bowl, combine the sourdough starter, warmed milk, sugar, and 1 ½ cups of flour until thoroughly mixed. Cover and let the mixture rest for 30 minutes to begin fermentation.
- Knead and Refrigerate: Add salt and the remaining ½ cup flour, kneading until the dough becomes smooth. Shape it into a ball, cover, and refrigerate for 8–12 hours or overnight to develop flavor and structure.
- Prepare Butter Block: While the dough chills, place cold butter between two sheets of parchment paper and use a rolling pin to pound it into a flat 6×6-inch square. Chill until firm but pliable.
- Laminate Dough: On a floured surface, roll the dough to a 9×9-inch square. Center the butter block on it, fold the dough corners over like an envelope, and seal. Roll this dough-butter parcel into a rectangle, then fold into thirds (letter fold). Chill for 30 minutes. Repeat rolling, folding, and chilling two more times for proper lamination.
- Final Proof: After the last fold, refrigerate the dough for 1 hour. Roll it out to about ½ inch thickness and shape as desired—either a loaf or spiral. Place in a greased loaf pan or on a parchment-lined baking sheet. Cover and let proof at room temperature for 4–6 hours until the dough puffs and rises.
- Bake: Preheat the oven to 375°F (190°C). Brush the top of the dough with beaten egg for a shiny, golden finish. Bake for 30–35 minutes until crust is golden brown and crisp.
- Cool and Serve: Allow the bread to cool completely before slicing to maintain its flaky texture.
Notes
- Use a ruler during lamination to keep folds even and ensure clean, sharp layers.
- For a sweeter version, sprinkle cinnamon sugar between the layers before shaping.
- This bread is best enjoyed fresh; however, leftovers can be toasted to refresh flakiness.
