Description
A delightful blend of sourdough and flaky croissant layers, this Sourdough Croissant Bread offers a unique flavor and texture experience.
Ingredients
- 6 grams sourdough starter (about 1 teaspoon)
- 60 grams all-purpose flour (about 1/2 cup)
- 60 grams water (about 1/4 cup)
- 120 grams levain (about 1/2 cup)
- 340 grams water (about 1 cup plus 6 tablespoons)
- 10 grams salt (about 1 1/2 teaspoons)
- 500 grams bread flour (about 3 1/2 cups)
- 113 grams unsalted butter (about 1/2 cup)
Instructions
- In a mixing bowl, combine your ripe sourdough starter, 60 grams of flour, and 60 grams of water. Mix until fully combined and let it rest for about 30 minutes.
- Add the ripe levain and 340 grams of water to the mixture. Stir until well combined.
- Gradually incorporatethe 500 grams of bread flour and 10 grams of salt. Mix until a rough dough begins to form.
- Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes until smooth and elastic.
- Allow the dough to rest for 30 minutes, covered with a damp cloth.
- Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap and let rise until doubled, about 3-4 hours.
- Punch down the dough and shape it into a rectangle. Wrap it in plastic wrap and refrigerate for at least one hour.
- Prepare the butter block by flattening the unsalted butter between two sheets of parchment paper into a rectangle about 1/2 inch thick.
- Remove the dough from the refrigerator, roll it out, and place the chilled butter in the center. Fold the dough over the butter, sealing the edges tightly.
- Roll out the dough again into a rectangle and fold it into thirds like a letter. Chill for 30 minutes.
- Repeat the rolling and folding process two more times for a total of three turns.
- Finally, roll out the dough into a large rectangle, cut it into triangles, and form croissants. Proof the croissants on parchment-lined baking sheets until puffed, approximately 1-2 hours.
- Preheat your oven to 400ºF. Bake the croissants for 15-20 minutes until golden brown and crispy.
Notes
Maintain a cool environment during the rolling phase and adjust water or flour as needed based on humidity. Opt for careful shaping and folding for uniform layers.
