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Easy Sourdough Croissant Bread

Jamie Saechao
This easy sourdough croissant bread recipe gives you a loaf that is flaky, buttery, and delicious! Much like a real croissant, this sourdough loaf beckons with buttery layers. Learn how to make this easy bread loaf here.
5 from 9 votes
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Prep Time 2 hours
Fermentation 12 hours
Total Time 14 hours
Course Side Dish
Cuisine American
Servings 12 slices

Equipment

Ingredients
  

  • 500 grams bread flour
  • 1.5 tsp salt
  • 60 grams active sourdough starter
  • 350 grams water cold
  • 1/2 cup cold butter (grated) one stick

Instructions
 

  • Feed your sourdough starter 6-8 hours prior to making the dough. You want an active, bubbly sourdough to add into the dough.
    Make sure you have a cold stick of butter in the fridge or freezer to use. You can grate the butter now or wait and grate it directly into the bread.
  • In the evening, mix together the flour, water, sourdough starter and salt. Combine all ingredients with damp hands or a spatula. The dough will form a loose, soft ball (almost like play dough). Cover with plastic wrap or a damp tea towel and let sit for 45-60 minutes.
  • Perform the first set of stretch and folds and add in half of the cold, chilled butter. To do this, pull up one side of the dough, stretch it out, and fold it back over itself. Add half of the butter into the dough and incorporate it by folding it into the dough during the stretch and folds. Cover the dough with plastic wrap or a damp tea towel and let it sit for 30 minutes.
  • Do a second set of stretch and folds on the dough, adding in the second half of the butter (if using). Cover the dough and let it sit at 70-71 degrees F for 8-10 hours or until the dough has almost double in size. Do not keep the dough in a warm spot for this recipe.
  • The following morning, gently dump the dough out onto a lightly floured work surface. Turn the dough over and then fold each corner of the dough into the center.
    To add tension to the dough, first flip it over. Push the dough lightly with one hand and then pull it in a circular motion with the other, rotating several times until you can see the tension in the top of the dough.  Use your hands to shape the dough as you go.
  • Place the dough in a floured banneton or large bowl lightly dusted with flour. Cover and chill in the refrigerator for at least two hours.
  • When ready to bake, preheat the oven to 450 degrees F. Place the dough onto a piece of parchment paper and into a cold Dutch oven. Score the dough. Bake with the lid on for 25 minutes, then remove the lid and bake for an additional 20-22 minutes or until the crust is golden brown.
  • Let the bread cool for one hour before slicing. Enjoy!

Notes

    • Keep the room temperature around 70 degrees F to keep the butter cool during bulk fermentation.
    • I use a cheese grated to grate the butter into the dough.
    • Reduce the amount of butter by half for an easier to handle recipe. It's still delicious!
    • For best results, make sure your butter is cold before adding it to the dough. I freeze my butter then grate it into the dough.
    • Use the highest quality butter you can find, I usually use Kerrygold (unless my kids have eaten it all!).
    • Make sure to refrigerate the dough for at least 2 hours and up to 24 hours before baking. 
    • Some of the butter will probably leak out of the bottom of the dough, especially if you use the full stuck of butter. 
Keyword bread, sourdough,
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