Description
Experience the delightful fusion of sourdough’s tangy flavor and the flaky richness of croissant with this delicious Sourdough Croissant Bread.
Ingredients
Scale
- 1 cup active sourdough starter
- 4 cups all-purpose flour
- ½ cup milk
- ¼ cup sugar
- 1 teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup cold water
- 1 egg (for egg wash)
Instructions
- Combine the sourdough starter, flour, milk, sugar, and salt in a large mixing bowl, whisking until a shaggy dough forms.
- Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic.
- Roll out the dough into a large rectangle and spread softened butter over two-thirds of the surface.
- Fold the unbuttered third over the buttered section, then fold the final buttered third over, encasing the butter.
- Roll the dough into a rectangle again and repeat the folding process two more times.
- Wrap the dough in plastic wrap and let it rest in the fridge for at least 2 hours or overnight.
- Preheat the oven to 375°F (190°C).
- Roll out the dough one final time and shape it into a loaf in a greased loaf pan.
- Cover and let it rise until doubled in size, about 1-2 hours.
- Brush the loaf with the beaten egg for a golden crust.
- Bake for 30-35 minutes until golden brown.
- Cool slightly before slicing and serving.
Notes
Consider adding chocolate or cinnamon-sugar for a twist. Storing in a breathable bag keeps it fresh for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bakery
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 4g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: sourdough, croissant bread, baking, bread, pastry