Description
A golden, laminated sourdough loaf with the tender flake of a croissant and the tang of fermentation. Plan ahead—this showstopper takes time but rewards you with every layer.
Ingredients
Scale
- 100g active sourdough starter (fed and bubbly)
- 250g all-purpose flour
- 150g bread flour
- 10g salt
- 30g granulated sugar
- 200g whole milk, warm
- 1 large egg
- 50g unsalted butter, softened
- 125g unsalted European-style butter, cold but pliable
- Optional: 1 egg yolk + 1 tbsp milk, whisked (for glaze)
Instructions
- In a stand mixer, combine starter, flours, salt, sugar, milk, and egg. Mix on low until a shaggy dough forms. Add softened butter and knead 8–10 minutes until smooth. Cover and rest at room temp for 4 hours, then refrigerate overnight.
- Place butter between parchment and roll into a 6×6-inch square. Chill until firm but pliable.
- Roll cold dough into a 12×12-inch square. Place butter block in the center like a diamond, fold dough corners over to seal. Roll into 8×20 inches, fold in thirds, rotate, and repeat 2 more times with chilling between folds.
- Roll dough into a 9×12 rectangle, then jelly-roll into a log. Place in greased loaf pan, cover, and proof 4–6 hours until doubled.
- Preheat oven to 375°F (190°C). Brush with egg wash. Bake 35–40 minutes until golden and internal temp is 200°F. Cool at least 1 hour before slicing.
Notes
Slice and enjoy with a swipe of strawberry smoothie or your favorite jam. This loaf shines on its own or as the base for indulgent French toast.
- Prep Time: 60
- Cook Time: 40
- Category: Bread
- Method: Laminated Sourdough
- Cuisine: French-American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3
- Sodium: 300
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 6
- Cholesterol: 50
Keywords: sourdough, croissant bread, laminated dough, artisan loaf