Introduction

This easy sourdough croissant bread loaf combines the rich, flaky texture of a croissant with the tangy flavor of sourdough. It’s buttery, tender, and perfect for breakfast or snack time. With simple ingredients and an easy process, you can enjoy delicious homemade bread that feels indulgent without the fuss.

A close-up view of a round loaf of bread with a golden brown crust, showing some darker toasted spots and a light dusting of flour on top. The bread has a rough, crispy texture with visible cracks and uneven surface. It is held gently by woman's two hands from the sides, resting on a piece of light brown parchment paper. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Feed your sourdough starter 6-8 hours before you begin to ensure it’s active and bubbly.
Step 2: In the evening, combine the flour, water, sourdough starter, and salt in a large bowl. Mix until a loose, soft dough forms. Cover and let it rest for 45-60 minutes.
Step 3: Perform the first set of stretch and folds: pull one side of the dough and fold it over itself. Add half the grated cold butter during these folds. Cover and rest for 30 minutes.
Step 4: Do a second set of stretch and folds, incorporating the remaining butter. Cover and let the dough bulk ferment at around 70°F for 8-10 hours until nearly doubled in size.
Step 5: The next morning, turn the dough onto a floured surface, fold each corner to the center, then flip and create tension by gently pushing and pulling the dough in a circular motion until the surface is tight.
Step 6: Place the dough into a lightly floured banneton or bowl. Cover and refrigerate for at least 2 hours (up to 24 hours) to chill and develop flakiness.
Step 7: Preheat your oven to 450°F. Transfer the dough onto parchment paper and score the surface. Bake in a cold Dutch oven with the lid on for 25 minutes, then remove the lid and bake for an additional 20-22 minutes until golden brown.
Step 8: Let the bread cool for at least one hour before slicing to allow the crumb to set. Enjoy!

Tips & Variations

Keep your room temperature steady around 70°F to prevent the butter from melting and making the dough greasy.
Use frozen butter grated directly into the dough for better layering and flakiness.
Try adding chocolate chips, raisins with cinnamon, or fresh herbs like rosemary for different flavor twists.
Reduce the butter to half if you prefer a less rich, easier-to-handle dough.
Serve slices with jam, Nutella, or a little extra butter for an irresistible treat.

Storage

Store the bread in an airtight container at room temperature for up to 5 days. Thanks to the butter, it remains soft longer than typical sourdough. For longer storage, slice and wrap individual pieces in plastic wrap, then freeze in a sealed container. Thaw slices in a toaster before serving.

How to Serve

A round loaf of bread with a golden brown crust and slightly burnt spots on top, held gently by a pair of woman's hands, resting on a piece of light brown parchment paper. The bread’s surface shows a rough and crispy texture with some white flour dusted on it. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use room temperature butter instead of cold butter?

It’s best to use cold, grated butter so it doesn’t melt into the dough prematurely. This helps create the distinctive flaky layers reminiscent of croissants.

How important is the bulk fermentation temperature?

Maintaining around 70°F during bulk fermentation is crucial to keep the butter solid and prevent the dough from becoming greasy. Higher temperatures can cause the butter to melt too early.