This sourdough croissant bread has a crisp, golden crust that gives way to delicate buttery layers, creating a light and flaky texture with a subtle tang from natural fermentation.
If you’ve ever wished for a sourdough loaf with a croissant’s rich, buttery, and flaky layers, this technique is for you! You get a soft, slightly laminated crumb with a deep sourdough flavor by incorporating frozen grated butter into the stretch and folds.
Love sourdough? Make sure to try our other sourdough recipes!
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Why You’ll Love sourdough croissant bread
- Easy & Efficient: No bulk fermentation means less waiting time, perfect for busy bakers.
- Buttery Goodness: The grated butter creates a tender, rich crumb without the complexity of full lamination.
- Perfect Texture: A crisp, golden crust with a soft, slightly flaky interior.
- Deep Flavor: The overnight cold ferment enhances the sourdough tang, making every bite irresistible.
Tools you will need:
- Large mixing bowl- I love these Mason cash bowls!
- food grater- to grate the frozen butter
- Dutch oven: Use code liza15 to save $15!– this bread oven is one of the best Dutch ovens I’ve used so far! Bakes our bread to perfection
Ingredients:
- 120g active starter
- 325g water
- 500g bread flour
- 10g salt
- 1 stick of frozen grated unsalted butter – make sure to use good-quality butter like European butter
Sourdough Baker’s Timeline:
- Make Levain: 4-6 hours before (or overnight, if desired)
- Mix & Rest: 1 hour
- Stretch & Folds: Over 3 hours (every hour)
- Cold Ferment: 8-16 hours
- Next day bake Time: 40-45 minutes
Step-by-step instructions
1. Make the Levain
Mix 25g starter, 50g water, and 50g flour in a small jar. Cover and let it ferment at room temperature for 4-6 hours or until bubbly and doubled in size. Once ready, use 120 grams of it for the recipe.
2. Mix and dough
Combine the sourdough starter and water in a large mixing bowl, then use a dough whisk to melt the starter into the water. Add the flour and salt, and mix until just incorporated. Cover and let the dough rest for 1 hour to allow for autolyse.
3. Stretch and Fold with Butter Incorporation
To prevent the butter from melting into the dough too soon, keep your dough in a cooler area (ideally 68-72°F/20-22°C) during the stretch and folds. If your kitchen is too warm, consider placing the dough near an open window or in a cooler part of your home. You want the butter to stay solid enough to create layers within the dough rather than fully blending in.
Perform three sets of stretch and folds every hour, incorporating half of the grated butter during the first set and the rest into the second stretch and fold session. (Sprinkle a portion of the butter over the dough and gently fold it in, ensuring even distribution.) The dough may feel softer than usual but should still hold its shape. After the last fold, let the dough rest for another hour.
4. Shape and Cold Ferment
Shape the dough into a boule, cover it, and let it rest for 30 minutes, then do the final shaping (letter fold method). Transfer the sourdough croissant dough into a floured-proofing basket (this is my favorite proofing basket! ) Cover using these reusable beeswax food wraps and refrigerate overnight for a cold ferment (8-16 hours). This enhances the flavor and structure of the loaf.
5. Bake
Preheat your oven to 475°F (245°C) with a Dutch oven inside. Once hot, carefully transfer the chilled dough onto parchment paper or a bread sling, score the top, and bake covered for 40 minutes. Remove the lid and bake for another 5-10 minutes until golden brown.
6. Cool and Enjoy
Let the sourdough croissant loaf cool completely before slicing. You’ll notice a tender, slightly flaky interior with a rich, buttery aroma—like a perfect marriage of sourdough and croissant!
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Substitutions
- Flour: Use a mix of bread flour and all-purpose flour for a slightly softer texture.
- Butter: Swap regular butter for European-style butter for extra richness.
- Water: Try replacing 25g of water with whole milk for a creamier crumb.
- Salt: Use sea salt for a cleaner flavor
Frequently Asked Questions
Why is this called croissant bread?
This loaf combines the tangy chew of sourdough with the rich, buttery layers reminiscent of a croissant. While it’s not fully laminated like traditional croissants, the grated butter in the stretch and folds creates a similar flaky effect.
What inclusions can I add?
You can get creative with add-ins! Some great options include:
- Cheese: Parmesan, cheddar, or gruyère for a savory kick.
- Herbs & Spices: Rosemary, thyme, or garlic powder to complement the butter.
- Sweet Additions: Cinnamon and sugar for a dessert-like twist.
- Dried Fruit & Nuts: Cranberries, raisins, walnuts, or pecans for extra texture and flavor.
The bottom of my loaf burned—why?
This often happens if the Dutch oven gets too hot. Try these fixes:
- Place a baking sheet on the rack below to diffuse heat.
- Use parchment paper to create a buffer between the dough and the Dutch oven.
- Reduce the temperature slightly if your oven runs hot.
Can I use a stand mixer instead of hand mixing?
Yes! You can mix the dough using a stand mixer fitted with a dough hook on low speed 3-5 minutes until it becomes smooth. Just be careful not to overmix, as this dough still benefits from the gentle stretch and fold technique.
Can I freeze this bread?
Absolutely! Once the loaf has fully cooled, wrap it tightly in plastic wrap and place it in a freezer bag. It will stay fresh for up to 3 months. To enjoy, let it thaw at room temperature or reheat in the oven at 325°F (163°C) for 10-15 minutes.
Give this method a try and let me know how it turns out. Happy baking!
Sourdough Croissant Loaf
Ingredients
Equipment
Method
- Prepare the levain by mixing 25g starter, 50g water, and 50g bread flour in a small jar. Cover and let it ferment at room temperature for 4–6 hours, or until bubbly and tripled in size. Measure out 120 grams for the dough.
- In a large mixing bowl, combine the 120 grams active starter with the water and whisk until dissolved. Add the bread flour and salt and mix until no dry flour remains. Cover and let the dough rest for 1 hour.
- Keep the dough in a cool area (68–72°F if possible) and perform 3 sets of stretch and folds, one hour apart. Incorporate half of the grated butter during the first stretch and fold and the remaining butter during the second, gently folding it into the dough. After the final stretch and fold, let the dough rest for another hour.
- Shape the dough into a loose boule and let it rest for 30 minutes. Perform a final letter fold and shape into a tight boule. Transfer to a lightly floured proofing basket, cover, and refrigerate for an overnight cold ferment of 8–16 hours.
- Preheat the oven to 475°F with a Dutch oven inside. Carefully invert the chilled dough onto parchment paper or a bread sling, score the top, and transfer it into the hot Dutch oven. Bake covered for 40 minutes, then remove the lid and bake for an additional 5–10 minutes until deeply golden.
- Transfer the loaf to a wire rack and allow it to cool completely before slicing and serving.
Notes
- Use a bubbly, active starter. A strong starter is essential for getting a beautiful rise and light, airy crumb.
- Keep the dough cool during butter incorporation. Cooler temperatures help the grated butter stay in small pieces instead of melting into the dough, creating delicate croissant-like layers.
- Freeze and grate the butter. Grated frozen butter distributes much more evenly throughout the dough and is easier to fold in.
- Don’t rush the mixing. The dough may feel softer than a traditional sourdough because of the butter, but it should still hold its shape.
- Be gentle during the stretch and folds. Folding carefully preserves the butter layers and helps create the flaky texture.
- Allow for an overnight cold ferment. This develops a deeper sourdough flavor while improving the loaf’s structure and texture.
- Build good surface tension when shaping. A tight boule encourages better oven spring and a taller finished loaf.
- Always preheat the Dutch oven thoroughly. An extra 30 minutes of preheating creates the steam needed for an excellent crust.
- Use parchment paper or a bread sling. It makes transferring the dough easier and catches any butter that may escape during baking.
- Score the loaf deeply. Proper scoring gives the dough room to expand instead of cracking unpredictably.
- Cool completely before slicing. Cutting too early can compress the crumb and make the interior gummy.
- Don’t worry if your stand mixer takes longer. Enriched doughs often require more mixing time to fully develop the gluten.
- Resist adding extra flour. The dough should feel soft and slightly tacky rather than stiff or dry.
- For extra richness, use European-style butter. Its higher butterfat content produces an even more luxurious crumb.
- Try fun inclusions. Parmesan, cheddar, gruyère, rosemary, thyme, garlic powder, cinnamon sugar, cranberries, raisins, walnuts, or pecans all work beautifully.
- If the bottom browns too much, place a baking sheet on the rack below the Dutch oven to diffuse the heat.
- Use parchment as a heat buffer. It provides a little extra insulation and can help prevent an overly dark bottom crust.
- Freeze leftovers for longer storage. Once completely cooled, wrap tightly and freeze for up to 3 months, then reheat at 325°F for 10–15 minutes before serving.
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