Sourdough Croissant Bread
A delightful hybrid of soft enriched dough and classic lamination, this sourdough croissant bread boasts flaky layers and rich flavor, perfect for sandwiches and meal prep.
Ingredients
Dough Ingredients
- 1 cup active sourdough starter Use bubbly starter that doubles in 4-8 hours.
- 4 cups all-purpose flour Provides structure; preferably King Arthur or trusted brand.
- 1/2 cup granulated sugar Can be reduced to 1/3 cup for less sweetness.
- 1 1/2 tsp salt Essential for flavor.
- 1 cup milk Whole milk gives richness; can use 2%.
- 1/2 cup unsalted butter (softened) For richness and tenderness.
- 1/4 cup unsalted butter (for lamination) Use cold and pliable for layering.
- 2 large eggs For richness and structure; room temperature preferred.
Instructions
Preparation
- Mix the dry ingredients (flour, sugar, salt) in a large bowl and whisk together.
- Warm the milk slightly, melt in the softened butter, cool slightly, then whisk in the eggs.
- Combine wet and dry ingredients and knead until smooth; let rise for 4–6 hours.
Lamination
- Roll the dough into a rectangle (12x18 inches) and spread the cold lamination butter across the middle third.
- Fold the unbuttered third over the center, then the remaining third on top and refrigerate for 30 minutes.
- Roll out and fold again, repeating once more for extra layers.
Shaping and Baking
- Shape the laminated dough into a loaf and place it in a greased 9x5-inch loaf pan.
- Cover and let rise until puffy and roughly doubled (1-2 hours).
- Preheat the oven to 375°F (190°C) and brush the top with egg wash before baking for 30–35 minutes until golden.
- Cool slightly before slicing.
Notes
Cover the dough adequately during rising and avoid overworking after laminating.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 28gProtein: 6gFat: 9gSaturated Fat: 5gSodium: 200mgFiber: 1gSugar: 3g
Tried this recipe?Let us know how it was!