why make this recipe
Making Easy Sourdough Croissant Bread at home allows you to enjoy the delightful flavors of sourdough alongside the flakiness of traditional croissants. This recipe is perfect for those who appreciate the tangy taste of sourdough but want something a bit different. The combination of a chewy crumb and a buttery crust makes this bread a favorite for breakfast or any meal of the day. Plus, it is a rewarding baking project that doesn’t require any complicated techniques or equipment.
how to make Easy Sourdough Croissant Bread
Ingredients :
- 500 grams bread flour
- 1.5 tsp salt
- 60 grams active sourdough starter
- 350 grams water (cold)
- 1/2 cup cold butter (grated) (one stick)
Directions :
- Feed your sourdough starter 6-8 hours before making the dough. It should be active and bubbly.
- Ensure you have a cold stick of butter in the fridge or freezer. You can choose to grate the butter now or wait until you need it.
- In the evening, mix together the flour, water, sourdough starter, and salt. Combine all the ingredients using damp hands or a spatula. You want to form a loose, soft ball of dough, similar to play dough. Cover it with plastic wrap or a damp tea towel and let it sit for 45-60 minutes.
- Perform the first set of stretch and folds. Pull up one side of the dough, stretch it out, and fold it back over itself. Incorporate half of the cold butter during this process. Cover the dough again and let it rest for 30 minutes.
- Do a second set of stretch and folds, adding in the second half of the butter. Cover the dough and let it ferment at around 70-71 degrees F for 8-10 hours, until it has nearly doubled in size.
- The next morning, gently dump the dough onto a lightly floured work surface. Turn the dough over and fold each corner into the center to add tension. Push lightly with one hand while pulling in a circular motion with the other to shape it.
- Place the dough in a floured banneton or a large bowl dusted with flour. Cover it and chill in the refrigerator for at least two hours.
- When you’re ready to bake, preheat the oven to 450 degrees F. Place the dough on a piece of parchment paper inside a cold Dutch oven, score the dough, and bake with the lid on for 25 minutes. After that, remove the lid and bake for another 20-22 minutes, or until the crust is golden brown.
- Let the bread cool for one hour before slicing. Enjoy!
how to serve Easy Sourdough Croissant Bread
You can serve this Easy Sourdough Croissant Bread warm or at room temperature. It goes well with butter, jam, honey, or even spreads like cream cheese. Enjoy it on its own or as an accompaniment to soups and salads.
how to store Easy Sourdough Croissant Bread
To store the bread, wrap it in plastic wrap or keep it in a bread bag to maintain its freshness. Store it at room temperature for up to 3 days. If you want to keep it longer, you can slice the bread and freeze it. Just make sure to wrap it well and use it within a few months.
tips to make Easy Sourdough Croissant Bread
- Make sure your sourdough starter is active before using it; this will help the bread rise properly.
- Keep the butter cold but workable; cold butter creates the flakiness you want in the bread.
- Use a kitchen scale for precise measurements, especially for the flour and water.
- Be patient during the resting times, as this is where the dough develops its flavor and structure.
variation (if any)
You can customize this recipe by adding herbs, cheese, or spices to the dough during mixing. For example, incorporating grated cheese creates a delicious savory bread.
FAQs
Q: Can I use all-purpose flour instead of bread flour?
A: Yes, you can use all-purpose flour, but bread flour gives a better structure and chewiness to the bread.
Q: How long does the sourdough bread last?
A: When stored properly at room temperature, the bread can last for about 3 days. For longer storage, consider freezing it.
Q: What should I do if my dough doesn’t rise?
A: Check if your sourdough starter is active. If it’s too old or not bubbly, it may not be strong enough to leaven the dough.
Easy Sourdough Croissant Bread
Ingredients
Method
- Feed your sourdough starter 6-8 hours before making the dough. It should be active and bubbly.
- Ensure you have a cold stick of butter in the fridge or freezer. You can choose to grate the butter now or wait until you need it.
- In the evening, mix together the flour, water, sourdough starter, and salt. Combine all the ingredients using damp hands or a spatula to form a loose, soft ball of dough, similar to play dough. Cover it with plastic wrap or a damp tea towel and let it sit for 45-60 minutes.
- Perform the first set of stretch and folds by pulling up one side of the dough, stretching it out, and folding it back over itself. Incorporate half of the cold butter during this process. Cover the dough again and let it rest for 30 minutes.
- Do a second set of stretch and folds, adding in the second half of the butter. Cover the dough and let it ferment at around 70-71 degrees F for 8-10 hours until it has nearly doubled in size.
- The next morning, gently dump the dough onto a lightly floured work surface. Turn the dough over and fold each corner into the center to add tension.
- Place the dough in a floured banneton or a large bowl dusted with flour. Cover it and chill in the refrigerator for at least two hours.
- When you’re ready to bake, preheat the oven to 450 degrees F. Place the dough on a piece of parchment paper inside a cold Dutch oven, score the dough, and bake with the lid on for 25 minutes.
- After that, remove the lid and bake for another 20-22 minutes, or until the crust is golden brown.
- Let the bread cool for one hour before slicing.