Croissant-Style Sourdough Loaf

grated-butter laminated sourdough

Makes 1 loaf · 315 kcal per serving

Ingredients

• 500 g Bread Flour
• 340 g Water
• 100 g Sourdough Starter
• 150 g Butter
• 20 g White Sugar
• 10 g Salt

Method

1. Dough: Feed the starter 4–6 h ahead so it's ripe. Mix the starter, water, and sugar, then work in the flour and salt to a shaggy dough. Rest 1 h covered, then do 3 sets of stretch-and-folds every 30 min.
2. Laminate: Grate frozen butter on the large holes of a box grater and keep it in the freezer until needed. After the last fold, stretch the dough into a thin rectangle on a damp counter, scatter the frozen butter evenly over it, fold in thirds like a letter, and gently roll into a log. Work quickly so the butter stays cold.
3. Ferment: Bulk-ferment 4–6 h at room temperature until puffy and jiggly. Shape, set seam-side down in a parchment-lined loaf pan or banneton, and cold-proof in the fridge 12–24 h.
4. Bake: Bring to room temperature ~1 h, score, and brush with egg wash for sheen. Bake in a covered Dutch oven or loaf pan at 450°F / 230°C for 25 min, then uncover, drop to 425°F / 220°C, and bake 20–25 min more until deep golden; some butter will sizzle out and crisp the crust. Cool at least 1 h before slicing.