Description
A delicious blend of sourdough and croissant techniques resulting in a uniquely layered flavor profile and a delightful texture.
Ingredients
Scale
- 500g bread flour
- 350g water
- 100g sourdough starter
- 10g salt
- 50g unsalted butter (softened)
- Optional: extra flour for dusting
Instructions
- Combine the bread flour and water in a large mixing bowl to form a shaggy dough.
- Add your sourdough starter and salt; knead for 5-10 minutes until smooth and elastic.
- Incorporate the softened butter into the dough, ensuring it is fully integrated.
- Cover the bowl with a damp cloth and let the dough rise in a warm spot for 4-6 hours until doubled in size.
- Transfer the risen dough to a floured surface and shape it into a rectangle, folding in thirds like a letter.
- Roll the dough into a rectangle and repeat the folding process two more times.
- Shape the dough into a loaf and place it into a baking pan.
- Let the loaf proof again for 2-3 hours until puffy.
- Preheat the oven to 450°F (230°C).
- Bake the loaf for 25-30 minutes until golden brown and hollow-sounding when tapped.
- Cool on a wire rack before slicing.
Notes
For additional flavor, consider making the dough the night before and refrigerate overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg