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Freshly baked sourdough croissant bread with a flaky crust and airy layers, served with a steaming cup of coffee on a rustic wooden board.

Sourdough Croissant Bread

Amelia
This sourdough croissant bread combines the tangy depth of sourdough with the rich, flaky layers of a classic croissant.
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Prep Time 1 minute
Cook Time 25 minutes
Proofing Time 1 day
Total Time 1 day 1 hour 25 minutes
Course Bread
Cuisine French
Servings 8 Slices
Calories 320 kcal

Ingredients
  

For the Dough:

  • 1 cup active sourdough starter
  • 440 g bread flour or high-protein flour
  • 1 cup whole milk (cold)
  • ¼ cup granulated sugar
  • 1 tsp salt
  • 1 large egg

For the Butter Block:

  • ½ cups European-style butter (82%+ fat content), chilled

For the Egg Wash:

  • 1 egg (beaten with 1 tbsp milk)

Instructions
 

Prepare the Dough:

  • In a large mixing bowl, combine sourdough starter, flour, milk, sugar, salt, and egg. Mix until a shaggy dough forms.
  • Knead the dough until smooth and elastic (about 8-10 minutes).
  • Cover and let the dough ferment at room temperature for 4-6 hours, or refrigerate overnight for deeper flavor.

Prepare the Butter Block:

  • Place chilled butter between two sheets of parchment paper. Pound and roll it into a 6x6-inch square. Chill until firm.

Laminating the Dough:

  • Roll out the dough into a 12x12-inch square. Place the butter block in the center and fold the dough over it like an envelope.
  • Roll the dough into a rectangle and perform a "book fold" (fold the dough into thirds like a letter). Chill for 30 minutes.
  • Repeat the rolling and folding process two more times, chilling between each fold.

Shaping & Proofing:

  • Roll out the dough to ¼-inch thickness. Cut into triangles or rectangles, depending on your desired shape.
  • Roll each piece into a croissant shape or layer for bread. Place on a parchment-lined baking sheet.
  • Cover and proof at room temperature (68°F/20°C) for 8-12 hours, or until puffy but not overproofed.

Baking:

  • Preheat the oven to 375°F (190°C).
  • Brush the dough with egg wash for a golden crust.
  • Bake for 20-25 minutes, or until golden brown and flaky.
  • Cool slightly before serving.

Notes

  • Storage:
    • Room temperature: Store in an airtight container for up to 2 days.
    • Freezer: Wrap tightly and freeze for up to 2 months. Reheat in the oven before serving.
  • Tips:
    • Keep the dough and butter cold throughout the process to ensure flaky layers.
    • Use a well-fed sourdough starter for the best rise and flavor.
  • Variations:
    • Add chocolate chips or almond paste for a sweet twist.
    • Sprinkle with sesame seeds or everything bagel seasoning before baking.

Nutrition

Calories: 320kcalCarbohydrates: 30gProtein: 6gFat: 20gFiber: 1gSugar: 6g
Keyword sourdough croissant bread
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