Buttery Sourdough Loaf with Croissant Layers
This sourdough croissant loaf is soft, flaky, and buttery with golden layers in every slice. Made with real sourdough starter—no yeast needed!
Ingredients
- 4 cups bread flour
- 4 tbsp olive oil
- 1 tbsp granulated sugar
- 1/2 tbsp fine sea salt
- 1/2 cup bubbly sourdough start
- 1 1/4 cup water
- 1/2 cup cold butter
Instructions
- 8 hours before you plan to make the dough, feed your starter. I typically do 1/2 cup starter, 1/2 cup bread flour, and 1/2 cup water. Stir well and then lightly place a lid on top of the jar holding the starter so a little air can flow in and out.
- When your sourdough starter is nice and bubbly, stir it well again and measure out 1/2 cup.
- In a small mixing bowl combine 1/2 cup bubbly starter and 1 1/4 cup water to your standing mixer with the dough hook.
- In a standing mixer, pour in all of the other ingredients: 1/2 tbsp fine sea salt, 1 tbsp granulated sugar, 4 tbsp olive oil and 4 cups of bread flour.
- Pour the sourdough start and water mixture into the standing mixer and knead until combined. Once a dough has formed, start a timer for 5 minutes and allow the dough to knead a full 5 minutes. Once done the dough should not longer stick to your finger when you poke it.
- Remove the dough and place it in a large bowl with a lid. Cover the dough and leave it on the counter at room temperature for a bulk rise of 8-12 hours. I typically make my dough around 8 pm and come back at 8 am.
- After a bulk rise, prepare a light-metal colored bread loaf pan by spraying it with non-stick spray and lining it with parchment paper.
- Laminate the dough with butter. Roll the dough out on a lightly floured counter top into a large rectangle. Cut the cold 1/2 cup butter into thin slices and line the butter all together in the center of the dough rectangle.
- Fold the top and bottom of the dough over the butter lined middle. Roll the dough back out into a big rectangle.
- Evelope fold the dough. Slice the dough into 5 equal chunks and place them into the prepared bread pan.
- Cover it with plastic wrap to rise for a second time of 1 hour.
- After the second rise, preheat your oven to 500°F. Once the oven reaches 500°F, reduce the temperature to 400°F and place the bread in the oven on top of a cookie sheet (the butter can melt out of the pan & you don't want it dripping in your oven). Bake for 45 minutes, lightly covering it with foil for the last 20 minutes to prevent over-browning. Bake until the internal temperature of the bread reaches 200°F.
- Remove from the oven and allow the bread to rest for 2 hours before slicing. This is an important step, if you slice it too early it will cause the bread to collapse and become very dense.
Nutrition
Calories: 205kcal Carbohydrates: 25g Protein: 4g Fat: 10g Saturated Fat: 4g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 0.2g Cholesterol: 15mg Sodium: 265mg Potassium: 33mg Fiber: 1g Sugar: 1g Vitamin A: 178IU Calcium: 7mg Iron: 0.3mg