Description
Delightful sourdough croissant bread with flaky layers and a tender crumb, perfect for any occasion.
Ingredients
Scale
- 1 cup active sourdough starter
- 4 cups all-purpose flour
- 1 cup milk
- 1/4 cup sugar
- 1 teaspoon salt
- 1 cup unsalted butter (cold)
- 1/2 cup water
- 1 egg (for egg wash)
Instructions
- Combine the sourdough starter, milk, sugar, salt, and water in a large bowl.
- Mix gently until incorporated, then gradually add flour until a shaggy dough forms.
- Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- Place kneaded dough back in the bowl, cover, and let it rise for 4-6 hours until doubled in size.
- Roll the dough out into a large rectangle and place cold butter slabs in the center.
- Fold the dough over the butter to encase it fully.
- Roll the dough again into a long rectangle and fold it into thirds, laminating the dough.
- Refrigerate the wrapped dough for 30 minutes and repeat laminating two more times.
- Shape the dough into a loaf, place seam-side down in a greased baking pan, and let it rise for 1-2 hours.
- Preheat your oven to 375°F (190°C), brush the top with egg wash, and bake for 25-30 minutes until golden brown.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool fully.
Notes
Use cold butter for flakiness. This recipe can be made ahead up to the laminating step and refrigerated overnight.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: sourdough, croissant, bread, baking, homemade, flaky, vegetarian