Description
Experience the warm, flaky delight of Sourdough Croissant Bread, a marriage of tangy sourdough and buttery layers that promises a heavenly taste.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup sourdough starter
- 1/2 cup warm water
- 1/4 cup unsalted butter, softened
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 cup cold butter (for laminating)
- 1 egg (for egg wash)
Instructions
- Mix the dough: In a large mixing bowl, combine the all-purpose flour, sourdough starter, warm water, softened butter, sugar, and salt. Mix until a dough forms, and it starts to pull away from the sides.
- Knead: Transfer the dough onto a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic.
- First rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 4-6 hours, or until doubled in size.
- Roll the dough: Once risen, roll out the dough into a rectangle on a floured surface.
- Prepare the butter for laminating: Place the cold butter between two sheets of parchment paper and pound it into a flat rectangle, about 1/4 inch thick.
- Laminate the dough: Position the butter on one half of the dough and fold the other half over. Roll it out into a larger rectangle, then fold it into thirds like a letter.
- Chill: Wrap the dough in plastic wrap and chill it in the fridge for about 30 minutes to firm up the butter.
- Repeat the process: Roll out and fold the dough two more times, chilling it in between each fold.
- Shape the croissants: Roll the dough out into a large rectangle, then cut it into triangles.
- Roll each triangle: Starting from the widest end, roll each triangle toward the tip and place it on a lined baking sheet.
- Final rise: Let the croissants rise for another hour until puffy.
- Prepare for baking: Brush each croissant with an egg wash.
- Bake: Preheat your oven to 375°F (190°C) and bake for about 15-20 minutes or until golden brown.
Notes
For best results, keep your butter cold and be careful not to overwork the dough during kneading.
Nutrition
- Serving Size: 1 croissant
- Calories: 300
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg