Sourdough Croissant Bread
Ingredients
- For the Dough:
- 500g (4 cups) all-purpose flour
- 200g (1 cup) active sourdough starter (fed and bubbly)
- 250ml (1 cup) whole milk, lukewarm
- 50g (¼ cup) granulated sugar
- 10g (2 tsp) sea salt
- 50g (3.5 tbsp) unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- For the Layering:
- 200g (1 cup) cold unsalted butter
- Extra flour for dusting
- For the Egg Wash:
- 1 large egg
- 1 tbsp milk
Instructions
1. Mix the Dough: In a large mixing bowl, combine the flour, sugar, and salt. In a separate bowl, whisk together the lukewarm milk, sourdough starter, melted butter, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms.
2. Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Form a ball, place in a lightly greased bowl, and cover with plastic wrap or a damp cloth. Let it rise at room temperature for 4-6 hours, or until doubled in size.
3. Prepare Butter Block: On a sheet of parchment paper, place the cold unsalted butter between two sheets of parchment. Using a rolling pin, pound it into a flat square about 1 cm thick. Chill in the fridge while the dough rises.
4. Laminate the Dough: Once the dough has risen, roll it out on a floured surface into a rectangle roughly 1 cm thick. Place the chilled butter block in the center of the dough. Fold the sides of the dough over the butter to encase it completely. Seal the edges by pressing them together.
5. First Fold: Roll the dough into a large rectangle again. Fold it into thirds, like a letter. Wrap it in plastic wrap and chill for 30 minutes.
6. Second Fold: Repeat the rolling and folding process (roll into a rectangle, then fold into thirds) two more times, allowing for 30 minutes of chilling in between each fold.
7. Final Roll-Out: After the last fold and chill, roll the dough out to about 1 cm thick. Cut the rolled dough into triangles (base width of about 10 cm), then form croissants by rolling each triangle from the base to the tip.
8. Proof the Croissants: Place the rolled croissants on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let them proof at room temperature for 1-2 hours, or until puffed and slightly doubled in size.
9. Preheat the Oven: Preheat your oven to 190°C (375°F).
10. Prepare Egg Wash: In a small bowl, whisk together the egg and milk. Brush the croissants with the egg wash.
11. Bake: Bake the croissants in the preheated oven for 18-22 minutes, or until golden brown and crispy. Allow to cool slightly before serving.
Notes
- Substitutions: For a dairy-free option, use coconut or almond milk and plant-based butter.
- Storage: Store any leftover bread in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Serving Suggestions: Enjoy these croissants warm with jam, or use them as a base for sandwiches.
- Storage: Store any leftover bread in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Serving Suggestions: Enjoy these croissants warm with jam, or use them as a base for sandwiches.