Description
Delight in the unique texture of sourdough croissant bread, blending the chewy comfort of sourdough with flaky layers of a croissant, perfect for any occasion.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup active sourdough starter
- 1 cup cold water
- 1/4 cup sugar
- 1 teaspoon salt
- 1 cup unsalted butter (for laminating)
- 1 egg (for egg wash)
Instructions
- Mix the ingredients: In a large mixing bowl, combine the flour, sourdough starter, cold water, sugar, and salt. Stir until a cohesive dough forms.
- Knead the dough: Turn the mixture out onto a floured surface and knead for about 10 minutes.
- Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm spot until it doubles in size, about 1 to 2 hours.
- Roll the risen dough into a rectangle, about 12×18 inches. Cut the cold butter into slices and place them in the center.
- Fold the dough over the butter, sealing the edges. Roll it out gently into a long rectangle and fold it in thirds, like a letter. Chill in the refrigerator for 30 minutes, repeating the rolling and folding process two more times.
- Once laminated, roll the dough into a log shape and place it in a greased loaf pan.
- Cover the loaf and let it rise until it doubles again, usually around 45 minutes.
- Preheat your oven to 375°F (190°C). Brush the top of the loaf with the egg wash for a shiny finish.
- Bake for 30-35 minutes, until deeply golden brown.
- Remove from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack.
- Slice and serve warm with butter and jam.
Notes
Make-Ahead Tips: You can prepare your dough the night before. Cooking Alternatives: Use an air fryer if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg