Sourdough croissant bread

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!