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Two slices of a freshly baked sourdough croissant loaf revealing a flaky, airy crumb, resting on a dark patterned tray next to a blue-handled knife.

sourdough croissant loaf

A breathtaking fusion of wild-yeast tang and shattering, buttery patisserie layers. This towering loaf takes artisanal bread baking to an elite level, featuring microscopic flakes of European butter trapped in a soft, airy crumb.
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Prep Time 2 hours
Cook Time 50 minutes
Total Time 2 hours 50 minutes
Servings: 10
Course: Baking, Bread, Breakfast
Calories: 380
Ingredients Method

Ingredients
  

  • 500 g Premium Bread Flour
  • 100 g Active Sourdough Starter
  • 250 g Whole Milk (warmed to 85°F)
  • 50 g Granulated Sugar
  • 10 g Fine Sea Salt
  • 250 g High-Fat European Butter (Cold)
  • 1 Large Egg (for egg wash)
  • 1 tbsp Milk (for egg wash)

Method
 

  1. Mix the starter, warm milk, sugar, and bread flour. Autolyse for 30 minutes. Add salt and knead for 5-7 minutes.
  2. Perform bulk fermentation at room temperature for 4 hours, doing a stretch and fold every hour.
  3. Cover and cold retard in the refrigerator overnight (12-14 hours).
  4. Pound the cold butter into a 6x6 inch square between parchment paper. Chill for 15 minutes.
  5. Roll the dough into a 12x6 inch rectangle, encase the butter block, and pinch to seal.
  6. Roll to 18 inches and perform 3 letter folds (turns), chilling for 45 minutes between each turn.
  7. Roll into a 10x15 rectangle, cut into 3 strips, and braid loosely.
  8. Place in a lined 9x5 loaf pan and proof at 75°F for 4-6 hours until puffy.
  9. Apply egg wash. Bake at 400°F for 20 minutes, then at 375°F for 25-30 minutes.
  10. Cool completely on a wire rack before slicing.