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
Scale
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.
