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Sourdough Croissant Loaf

Croissant sourdough loaf recipe with a crisp crust, and buttery soft crumb. Easy sourdough baking method using stretch and folds, perfect homemade artisan bread.
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Prep Time 30 minutes
Cook Time 55 minutes
Cool Time 1 hour
Ingredients Method

Ingredients
  

  • 300 g water
  • 125 g active sourdough starter
  • 500 g flour
  • 7-10 g salt
  • 113 g 1 stickbutter, frozen

Method
 

  1. In a large bowl, add the water and sourdough starter. Whisk them both until they are fully combined. Add the flour and salt. Mix them all until a shaggy dough forms and all the flour is fully incorporated. No dry spots should remain. Cover the bowl and let your dough rest for 20-30 minutes.
  2. Perform your first set of stretch and folds:
    Stretch one side up and fold it over the center. Rotate the bowl 90 degrees and repeat this for a total of 4 times. Cover the bowl and let the dough rest for 20-30 minutes.
    Perform a second set of stretch and folds using the same method. Cover and let it rest for 20-30 minutes. Your dough should feel smoother and slightly elastic at this stage. This step is important before adding butter.
  3. Sprinkle half of the grated butter over the dough then perform a gentle stretch and fold set to incorporate it. Don't worry if it looks messy at first. It will come together. Cover and rest for 20-30 minutes.
  4. Add the remaining butter and perform another set of stretch and folds. If the dough becomes too soft or the butter starts melting, place the dough in the fridge for 5-10 minutes, then continue. The dough should become smoother but still be soft and slightly sticky.
  5. Cover and let the dough rest at room temperature for about 3-5 hours, depending on your room temperature.
    Watch for these visual signs the dough is ready:
    Dough has risen by about 50-75%
    Surface looks smooth and slightly domed
    Small bubbles are visible under the surface
    Dough jiggles when you gently shake the bowl
    It feels airy and lighter
    Please do not rely on time alone. Watch the dough. That's what I do.
  6. Lightly flour your surface and gently turn out the dough. Gently flatten the dough into a rectangle. Fold the top down to the center
    Fold the bottom up to the center (like a letter)
    Roll it up tightly like a burrito and place it seam-side up into a lightly floured banneton.
  7. Place the shaped dough into the freezer for 15-20 minutes. This helps firm up the butter, make scoring easier, and hold the shape better during baking.
  8. You have two options:
    Option A: Room Temperature Proof
    Proof it for 1-2 hours
    Option B: Cold Proof (Recommended)
    Place it in the fridge for 8-12 hours
    The dough is ready to bake when:
    It has puffed up noticeably
    It springs back slowly when gently pressed (not instantly, and not too slowly either)
  9. Place your Dutch oven inside and preheat it to 475°F (245°C).
  10. Remove the dough from the fridge and turn the dough onto parchment paper. Score the top with a sharp blade in your favorite pattern.
  11. Carefully place the dough into the hot Dutch oven and add 4-5 ice cubes between the parchment paper and the Dutch oven wall. The ice creates steam, which helps the bread expand, delays crust formation, and gives you a crisp, golden crust.
  12. Bake the bread covered for 30 minutes. Remove the lid and bake it until it turns golden brown. If the top browns too quickly, loosely cover it with foil. This usually takes 20-25 minutes.
  13. Remove the Dutch oven from the oven and let the bread sit for a few minutes.
    Then lift the bread out using the parchment paper. Let it cool for at least 1-2 hours before slicing.