Description
A delightful blend of sourdough and croissant textures, this bread features flaky layers and a tangy flavor for a delicious treat.
Ingredients
Scale
- 500g all-purpose flour
- 300g water
- 100g sourdough starter
- 10g salt
- 300g unsalted butter
- 10g sugar
Instructions
- In a large bowl, combine the flour, water, sourdough starter, salt, and sugar. Mix until a rough dough forms.
- Let the dough rest for about 30 minutes to allow it to autolyse.
- Roll out the dough into a large rectangle, about 1 cm thick.
- Prepare the cold butter by pounding it between two sheets of parchment paper until it’s about 1 cm thick.
- Place the butter in the center of the rolled dough and fold the edges over to encase it completely.
- Gently roll out the dough into a long rectangle and fold it into thirds.
- Refrigerate the dough for 30 minutes after each fold; repeat the rolling and folding 3-4 times.
- Shape the dough into a loaf and place it in a greased loaf pan to rise until doubled in size, approximately 1-2 hours.
- Preheat your oven to 425°F (220°C).
- Bake for 25-30 minutes until golden brown.
- Once baked, cool on a wire rack before slicing.
Notes
Ensure your sourdough starter is active for the best rise. Experiment with add-ins like herbs or cheese for unique flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 410mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg