Sourdough Croissant Loaf

“It doesn't get any better than a loaf of sourdough and a stick of butter!” - Mama Nancy

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This is a great way to have the taste and flakiness of a croissant without having to shape each individual croissant! Simply melt in your mouth delicious! Instead of using active, bubbly starter, I prefer to make a levain with bread flour.

Sourdough Living, Croissant Loaf Sourdough

Prep Time: 20 minutes

Bulk Ferment Time: 6 hours (varies on temperature and humidity of your house)

Cook Time: 25 minutes

Servings: makes 1 croissant loaf

Ingredients

Option 1: For the Levain (Ready in 3-4 hours):

Option 2: For the Levain (Ready in 10-12 hours):

11 g ripe/active sourdough starter
55 g all-purpose Flour
55 g water

For the Dough:

145 g Milk, (I used 1/2 coconut & 1/2 almond milk)
35 g Sugar
8 g Salt
1 egg
115 g starter, active, bubbly (I use a Levain with bread flour)
35 g butter, softened
380 g bread flour

For the Butter Block:

1 stick butter

Preparation Steps

1. For the levain: Choose option 1 or option 2 based on your desired timing. Mix together ripe sourdough starter, flour and water. Set in a warm, 78° F place, until bubbly, active and doubled in size.

2. Mix all ingredients together.

3. Let dough rest one hour.

4. While dough is resting, prepare your butter block. Roll out 1 stick of butter between parchment sheets. Butter block should be about 12” long and very thin.

5. Chill butter block in the fridge or freezer.

6. Roll dough out into a large rectangle. Place butter block in a strip down the center. Fold outer edges toward the center, overlapping slightly. Roll out to about 1/4” thick.

7. Fold top down and bottom up, but not overlapping. Then fold top section over other half.

8. Freeze the dough for 30 minutes.

9. Roll out into a smaller rectangle. Cut into strips. Baste with filtered water.

10. Stack strips on their side and roll flat.

11. Roll up like a Swiss roll. Place seam side down in a greased loaf pan.

12. Bulk ferment until doubled in size, or until it fills the loaf pan.

13. Freeze the dough in the loaf pan while the oven preheats to 375° F.

14. Bake for 25 minutes. Brush finished loaf with melted butter.

NOTE
You can vary this with inclusions. For example, make it sweet by adding 50g of chocolate chips. Or make it savory with roasted garlic and herbs.

*Original Recipe from @Angies.Rising.Sourdough on Instagram & TikTok

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