This croissant loaf is the perfect blend of artisan sourdough and classic French pastry, combining the rich, buttery layers of a croissant with the simplicity of a homemade loaf. Instead of traditional lamination, grated frozen butter is folded into the dough, creating a beautifully flaky texture with far less effort. The result is a golden, crisp crust and a soft, airy interior that feels both indulgent and approachable—ideal for anyone wanting to elevate their bread baking without the complexity of traditional croissants. Recipe taken from https://catchymeals.com/
Sourdough Butter Croissant Bread
Ingredients
- 125 g active sourdough starter well-fed, bubbly
- 325 g water room temperature
- 10 g salt
- 500 g bread flour high-protein recommended
- 1 butter
Instructions
Mix the dough
- Combine starter, water, salt, and flour in a bowl
- Mix until a shaggy dough forms
- Cover and rest for 30 minutes (hydration step)
Stretch & folds (with butter)
- Do first stretch & fold without butter
- Before second set → add half the grated frozen butter
- During third set → add remaining butter
- Fold gently to incorporate
Bulk fermentation
- Let dough rise at room temp for 4–8 hours
- It should:
- roughly double
- look bubbly and elastic
Shape + cold proof
- Shape into a loaf
- Place in greased loaf pan
- Cover and refrigerate for ~12 hours
Bake
- Preheat oven to 450°F (232°C)
- Bake:
- 25 min covered (lid or foil)
- 25 min uncovered
Done when:
- deep golden crust
- internal temp ~200°F (93°C)
This is the butter used! It is perfect to use in the recipe and to spread over the bread. A rich butter from France. You can find it in Vancouver at Les Amis Du Fromage and in Montreal at A La Table by Hanna.