Description
A delightful sourdough croissant bread that’s flaky on the outside and soft on the inside, perfect for any meal.
Ingredients
- 500 grams bread flour
- 1.5 teaspoons salt
- 60 grams active sourdough starter
- 350 grams cold water
- 1 stick (113 grams) cold butter, grated
Instructions
- Mix flour, water, sourdough starter, and salt until a soft dough forms. Cover and let rest for 45 to 60 minutes.
- Perform the first set of stretch and folds, incorporating half of the cold butter.
- Cover the dough and rest for 30 minutes.
- Repeat stretch and folds with the remaining butter, then let the dough rise at room temperature for 8 to 10 hours.
- Shape the dough and chill it in the refrigerator for at least 2 hours.
- Preheat the oven to 450°F (232°C).
- Transfer dough to parchment paper, score, and bake with the lid on for 25 minutes.
- Remove the lid and bake for an additional 20 to 22 minutes until golden brown.
- Let the bread cool for one hour before slicing and serving.
Notes
Ensure your sourdough starter is at its peak activity for the best results. Store leftovers properly to maintain freshness.
