Sourdough Croissant Loaf
Serves 8
120 mins prep
50 mins cook
600 mins Fermenting time
770 mins total
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.
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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 your 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 of 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!
