Sourdough Croissant Loaf
Servings: 1 loaf
Ingredients
- 150 g active sourdough starter
- 300 g filtered water
- 450 g organic All purpose or bread flour
- 10 g high quality salt
- 8 TBSP salted butter
Instructions
THE DAY BEFORE YOU WANT TO BAKE
- Measure and mix flour, water, and starter together lightly incorporating with the dutch dough hook
- Cover and autolyze the dough for 30 minutes to an hour
- Add salt, mixing lightly until all ingredients are incorporated
BULK FERMENTATION
- Perform two coil folds in 15 minute intervals
- Perform four coil folds in 30 minute intervals
- Cover and rise on the counter for 3-4 hours or until roughly doubled in size
- Pre-shape and rest uncovered on the counter for about 30 minutes
Lamination
- Grate cold butter (frozen works best) with a box grater
- Toss the grated butter in a little bit of flour so every strand is lightly coated
- Store this butter in the freezer
- After performing your stretch and folds, laminate the dough by stretching it out over a clean work surface and sprinkling butter evenly over the dough (see pictures above)
- Gently fold your dough over itself, adding butter as you go (see pictures)
- Allow the dough ball to rest on the counter for 15-30 minutes
Shaping and Cold Ferment
- Gently preshape and then shape into a boule
- Cold ferment for about 8-12 hours in the fridge
Bake Day
- Preheat the oven to 500 degrees F with your dutch oven and lid
- After about 30 minutes of preheating, score and bake your bread covered for 25 minutes
- Remove the lid and bake for another 5-7 minutes or until desired color is achieved