Croissant-Style Sourdough Loaf

If you’ve ever wondered what would happen if a classic sourdough and a buttery croissant had a delicious love child — this Croissant-Style Sourdough Loaf is your answer. It’s everything you love about sourdough’s tangy flavor and chewy crumb, combined with the rich, flaky layers of a croissant.

This loaf is indulgent yet sophisticated — perfect for breakfast spreads, sandwiches, or simply enjoying warm with butter. Each slice reveals delicate layers and a golden, crisp crust that makes your kitchen smell like a Parisian bakery.

While this recipe requires a little patience and attention to detail, the results are absolutely worth it. You’ll be rewarded with a beautifully laminated sourdough loaf that’s tender, buttery, and irresistibly aromatic.

🕒 Cooking Time & Servings

• Prep Time: 45 minutes (plus fermentation and resting)

• Lamination & Folding: 2 hours (including resting between folds)

• Proofing Time: 4–6 hours or overnight

• Baking Time: 35–40 minutes

• Total Time: Approximately 8–10 hours

• Servings: 1 large loaf (8–10 slices)

🥐 Ingredients

For the Dough:

• 300 g all-purpose flour (or bread flour for a chewier texture)

• 100 g active sourdough starter (100% hydration)

• 180 g water (room temperature)

• 25 g granulated sugar

• 7 g salt (about 1 tsp)

• 25 g unsalted butter, softened

For Lamination:

• 150 g cold unsalted butter (for layering)

For Finishing:

• 1 egg yolk + 1 tbsp milk (for egg wash)

👩‍🍳 How to Make a Croissant-Style Sourdough Loaf

1. Make the Dough:
   In a large bowl, mix flour, sourdough starter, water, sugar, and salt. Combine until a shaggy dough forms. Knead for 5–7 minutes until smooth. Add softened butter and continue kneading until fully incorporated. Cover and rest for 30 minutes.

2. Bulk Fermentation:
   Let the dough rise at room temperature for 3–4 hours, or until slightly puffy (not necessarily doubled). Place it in the refrigerator overnight (8–12 hours).

3. Prepare the Butter Block:
   Place 150 g of cold butter between two sheets of parchment paper and pound it into a thin rectangle (about 6×8 inches). Chill it until firm but pliable.

4. Laminate the Dough:
   Roll the chilled dough into a large rectangle (roughly twice the size of your butter block). Place the butter block in the center and fold the dough over it like an envelope, sealing the edges.

5. First Fold:
   Roll the dough into a long rectangle, then fold it into thirds like a letter. Wrap in plastic and refrigerate for 30 minutes.

6. Second Fold:
   Repeat the rolling and folding process once more. Chill again for 30 minutes to allow the butter to firm up.

7. Shape the Loaf:
   Roll out the dough into a long rectangle and tightly roll it up into a log shape, like a jelly roll. Place it seam-side down in a greased loaf pan or on parchment paper.

8. Final Proof:
   Cover and proof at room temperature for 4–6 hours, or until noticeably puffy and soft to the touch.

9. Bake:
   Preheat oven to 400°F (200°C). Brush the loaf with egg wash and bake for 35–40 minutes, until golden brown and crisp. Let cool for at least 30 minutes before slicing.

📝 Notes

• For best lamination, keep the butter and dough at similar firmness — cold but flexible.

• Avoid overworking the dough during lamination to prevent butter from melting into the dough.

• You can use whole milk or a splash of cream in the dough for extra tenderness.

• This loaf tastes incredible toasted or used for decadent sandwiches.

❓ FAQs

Q: Can I make this without a sourdough starter?
Yes, but it won’t have the same tangy flavor. Substitute 1 tsp instant yeast and reduce the water slightly.

Q: My butter keeps breaking through the dough — what should I do?
Let the dough rest for 10 minutes to relax the gluten, and ensure both butter and dough are chilled to the same consistency.

Q: How do I store this loaf?
Keep it at room temperature in an airtight container for up to 3 days or freeze for up to 2 months. Reheat in the oven to restore flakiness.

Q: Can I make mini versions?
Absolutely! Divide the dough and shape into smaller loaves or rolls for individual portions.

🍽️ Nutrition Information

(Values are approximate and may vary based on specific ingredients used.)

⚠️ Disclaimer

This recipe contains gluten, eggs, and dairy. Individuals with allergies or sensitivities should take appropriate precautions or substitute as needed. Enjoy this rich, buttery bread in moderation as part of a balanced diet.