Description
A delightful fusion of sourdough and croissant textures, this loaf features a flaky crust and tender crumb, ideal for any occasion.
Ingredients
Scale
- 500g all-purpose flour
- 300g water
- 100g active sourdough starter
- 10g salt
- 50g unsalted butter (for laminating)
- Extra flour (for dusting)
Instructions
- In a large bowl, mix the flour, water, and sourdough starter until you achieve a shaggy dough.
- Let the dough rest for 30 minutes to enhance gluten development.
- Add the salt and mix until thoroughly incorporated.
- Knead the dough for about 10 minutes until it feels silky and soft.
- Shape the kneaded dough into a ball and place it in a lightly oiled bowl. Cover it and let it rise for 4-6 hours.
- Prepare the butter for laminating by flattening it between parchment paper into a rectangle.
- Once the dough has risen, roll it into a rectangle and encase the butter.
- Fold the dough into thirds and repeat the rolling and folding process two more times.
- After the last fold, shape the dough into a loaf and place it in a greased loaf pan.
- Leave it to rise again until nearly doubled, about 1-2 hours.
- Preheat the oven to 425°F (220°C).
- Bake for 30-35 minutes until golden brown.
- Let it cool on a wire rack before slicing.
Notes
This loaf can be prepared the night before. The dough can also be shaped into a round loaf instead of using a pan.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
Keywords: sourdough, bread, croissant, baking, loaf