Description
This Flaky Sourdough Croissant Bread recipe combines the tangy depth of sourdough with the buttery, layer-rich texture of croissants. Using a traditional lamination technique, the dough is folded multiple times with butter to create delicate, flaky layers, resulting in a golden, flavorful bread perfect for breakfast or snacks.
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
- 1/2 cup unsalted butter (for laminating)
Finishing
- 1 egg, beaten (for egg wash)
Instructions
- Activate the sourdough starter: Mix the sourdough starter, warm water, and sugar in a bowl. Let the mixture sit for 10 minutes to activate the yeast and get it bubbly, which will help your dough rise better.
- Prepare the dough: In a separate large bowl, combine the all-purpose flour and salt. Add the activated starter mixture and stir until it forms a cohesive dough.
- Knead and rise: Knead the dough on a lightly floured surface for about 8 minutes until it becomes smooth and elastic. Place the dough in a covered bowl and let it rise for 4-6 hours until it has doubled in size.
- Lamination process: Roll the dough out into a large rectangle. Spread the softened butter evenly over two-thirds of the dough, then fold the dough into thirds like a letter. Wrap in plastic and refrigerate for 30 minutes to relax the gluten and chill the butter.
- Repeat folding: Roll out the chilled dough into a rectangle again, fold into thirds, and refrigerate. Repeat this folding and chilling process three times total to create flaky layers.
- Preheat the oven: Heat your oven to 375°F (190°C) in preparation for baking your bread.
- Shape and bake: Shape the laminated dough into a loaf or your desired form. Brush the surface with the beaten egg to create a glossy, golden crust. Bake for 25-30 minutes or until the bread is deeply golden and cooked through.
- Cool and serve: Allow the bread to cool completely before slicing to preserve the flaky texture. Enjoy as a delicious buttery treat!
Notes
- Using a mature, active sourdough starter is key for proper rising and flavor development.
- Keep the butter cold during lamination to achieve distinct, flaky layers.
- Ensure the dough is well covered during rises to prevent drying out.
- Brush with egg wash just before baking for a shiny, golden crust.
- Store any leftovers wrapped tightly to maintain freshness for up to 2 days.
