Can I use a different type of flour for this Sourdough Croissant Bread?

Yes, you can substitute whole wheat flour or other flours in place of bread flour, though it may affect the texture and flavor. Bread flour gives the best results in creating that soft and chewy crumb.

Can I make this Sourdough Croissant Bread without a sourdough starter?

Yes, you can use instant yeast as a substitute for sourdough starter. Just add it directly to the flour mixture, following standard yeast instructions, and reduce the fermentation time slightly.

How do I keep the Sourdough Croissant Bread from being too greasy?

To prevent the dough from becoming too greasy, make sure the butter stays cold throughout the process. Refrigerating or freezing the butter before grating and ensuring the dough remains at a cool temperature during fermentation are key steps.

Can I freeze the Sourdough Croissant Bread for later use?

Absolutely! Once the bread has cooled completely, you can slice it and freeze it. Wrap each slice in plastic wrap and store it in an airtight container. When you're ready to enjoy it, simply thaw in the toaster or oven.

Sourdough Croissant Bread Recipe: Simple and Delicious

Name: Sourdough Croissant Bread Recipe
Prep time: 2 h
Cook time: 1 h
Total time: 14 h
Cuisine: American
Ingredients: 500 grams Bread flour; 1/2 cup unsalted cold butter (grated); 350 grams cold water; 60 grams active sourdough starter; 1.5 tsp salt

Description

This easy Sourdough Croissant Bread recipe combines the rich, flaky texture of croissants with the tangy, chewy goodness of sourdough bread. The loaf is buttery, soft, and perfect for breakfast or as a savory side dish. Made with simple ingredients like sourdough starter, butter, flour, and salt, it offers a delightful balance of flavor and texture with minimal effort.

Ingredients

Scale

500 grams Bread flour
1/2 cup unsalted cold butter (grated)
350 grams cold water
60 grams active sourdough starter
1.5 tsp salt

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Instructions

Mix the flour, water, salt, and sourdough starter in a large bowl to form a soft dough.
Let the dough rest for 45 minutes to 1 hour, covered.
Perform the first set of stretch and folds and add half of the grated butter.
After 30 minutes, perform the second stretch and fold, incorporating the rest of the butter.
Cover the dough and let it rise for 8-9 hours until it doubles in size.
Shape the dough by folding in the corners and creating tension, then refrigerate for at least 2 hours.
Preheat the oven to 450°F. Place the dough in a cold Dutch oven, score the top, and bake for 25 minutes with the lid on.
Remove the lid and bake for an additional 20-22 minutes or until golden brown.
Let the bread cool for at least 1 hour before slicing and serving.

Notes

Make sure the butter is cold before grating it into the dough.
Temperature is key during fermentation; keep the room at 70°F to avoid melting the butter.
If using a full stick of butter, some may leak out of the bottom while baking — this is normal.
For best results, refrigerate the dough for at least 2 hours before baking.
Feel free to reduce the butter by half for an easier-to-handle dough.

Prep Time: 2 hours
Cook Time: 1 hour
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 200 kcal
Sugar: 1g
Sodium: 350mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 4g
Cholesterol: 25mg