Description
Experience the delightful blend of sourdough and buttery croissant in this Sourdough Croissant Bread, perfect for any occasion.
Ingredients
Scale
- 1 cup active sourdough starter
- 4 cups all-purpose flour
- ½ cup milk
- ¼ cup sugar
- 1 teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup cold water
- 1 egg (for egg wash)
Instructions
- Combine the active sourdough starter, flour, milk, sugar, and salt in a large mixing bowl until a shaggy dough forms.
- Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic.
- Roll out the dough into a large rectangle and spread softened butter over two-thirds of the surface.
- Fold the unbuttered third over the buttered section, then fold the remaining buttered third over.
- Roll the dough into a rectangle again and repeat the folding process two more times.
- Wrap the dough in plastic wrap and let it rest in the fridge for at least 2 hours or overnight.
- Preheat the oven to 375°F (190°C) while the dough rests.
- Roll out the dough one last time, shape it into a loaf and transfer to a greased loaf pan.
- Cover and let it rise until it doubles in size (about 1-2 hours).
- Brush the loaf with the beaten egg before baking.
- Bake for 30-35 minutes until golden brown.
- Cool slightly before slicing and serving.
Notes
For best results, ensure your sourdough starter is active. Allow for adequate resting time to develop flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 5g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: sourdough, croissant, bread, baking, homemade, brunch