Description
A delightful loaf of sourdough croissant bread with an airy texture and rich flavor, perfect for cozy mornings.
Ingredients
- 500 grams of bread flour
- 1.5 teaspoons of salt
- 60 grams of active sourdough starter
- 350 grams of cold water
- 60 grams (1 stick) of cold butter, grated
Instructions
- Start by mixing the flour, water, sourdough starter, and salt until they form a soft, loose ball.
- Cover the bowl and let it rest for 45 to 60 minutes.
- Perform your first set of stretch and folds, incorporating half of the cold butter.
- Let it rest for 30 minutes.
- Repeat the stretch and folds with the second half of the butter.
- Let it sit for 8 to 10 hours until it nearly doubles in size.
- The next morning, flip the dough out onto a floured work surface, shape it gently, and chill in the refrigerator for at least 2 hours.
- Preheat your oven to 450 degrees Fahrenheit.
- Score the dough on parchment and bake in a cold Dutch oven for 25 minutes.
- Remove the lid and bake for an additional 20 to 22 minutes.
- Let the bread cool for one hour before slicing.
Notes
For best results, use high-quality bread flour. Allow the dough to rise adequately to develop its flavor.