1. Can I make sourdough croissant bread without a sourdough starter?

While a sourdough starter is essential for the distinctive tangy flavor and texture of the bread, you can substitute it with active dry yeast. Keep in mind that using yeast will change the flavor profile, and the dough won’t develop the same depth of taste. If you're new to sourdough, it's worth trying the starter for the authentic experience!

2. How can I store sourdough croissant bread to keep it fresh?

To keep your sourdough croissant bread fresh, store it in an airtight container or wrap it tightly in plastic wrap. It will stay soft for 3-4 days due to the added butter. You can also freeze the bread by slicing it and wrapping each slice individually in plastic wrap before placing it in a freezer-safe container. To enjoy, simply toast it directly from the freezer.

3. Why is my sourdough croissant bread not as flaky as expected?

Flakiness is all about keeping the butter cold and ensuring the dough is handled gently during the stretch and fold process. If your bread is not as flaky as expected, check that the butter was cold when incorporated, and make sure to refrigerate the dough long enough before baking. The layers need time to set for maximum flakiness.

Easy Sourdough Croissant Bread: Flaky, Buttery, and Irresistible

Description

This easy sourdough croissant bread combines the flakiness of croissants with the tangy, chewy texture of sourdough. Perfect for breakfast or as a decadent snack, it’s simple to make and stays fresh for days.

Ingredients

Scale

500 grams Bread flour
1/2 cup unsalted cold butter (grated)
350 grams cold water
60 grams active sourdough starter
1.5 tsp salt

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Instructions

Mix the flour, water, salt, and active sourdough starter in a large bowl. Combine until a soft, pliable dough forms.
Cover and let the dough sit for 45 minutes to an hour to autolyse.
Perform the first set of stretch and folds and add half of the grated butter. Incorporate it into the dough as you fold.
Wait for 30 minutes, then repeat the stretch and fold process with the remaining butter.
Cover the dough and let it ferment for 8-9 hours at 70°F until doubled in size.
Shape the dough, place it in a banneton, and refrigerate it for at least two hours or up to 24 hours.
Preheat the oven to 450°F. Score the dough and bake it in a cold Dutch oven for 25 minutes with the lid on. Then, remove the lid and bake for another 20-22 minutes until golden brown.
Cool the bread for at least one hour before slicing.

Notes

Keep the dough cool during fermentation to prevent the butter from melting.
Grate the butter for easier incorporation into the dough.
Allow the dough to ferment properly for a fluffier texture.
Refrigerating the dough helps to develop the layers and increase flakiness.
For best results, use high-quality butter and keep it cold throughout the process.

Prep Time: 2 hours
Cook Time: 45 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 2g
Sodium: 250mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg