Description
A delightful fusion of sourdough and traditional croissant techniques resulting in a beautifully layered bread with a tangy flavor.
Ingredients
- Levain: 6g active sourdough starter, 60g flour, 60g water
- Dough: 120g levain, 340g water, 10g salt, 500g bread flour, 113g unsalted cold butter
Instructions
- In a large mixing bowl, combine the levain, water, salt, and flour. Stir until combined and let it rest for 30 minutes.
- Perform the first round of stretch and fold, then cover the dough and let it rest for 30 minutes.
- Repeat the stretch and fold three more times, incorporating the grated butter on the second and third rounds.
- Cover and let the dough rise for 6 to 7 hours until it has increased in volume by 70%.
- Turn the dough out onto a floured surface and pre-shape into a loose ball; let it rest uncovered for 30 minutes.
- Shape the dough into a tight ball or batard and place it seam-side up in a proofing basket.
- Cover and refrigerate for 12 to 18 hours, or proof at room temperature for 2–3 hours and then chill for 1–2 hours.
- Preheat the oven to 450ºF with a Dutch oven inside. Score the top of the dough and place it in the hot Dutch oven.
- Cover and bake at 425ºF for 25 minutes, then remove the lid and continue baking for another 20 minutes until golden brown.
Notes
- Ensure the butter is cold for the best layering effect.
- Monitor the fermentation process by observing the dough’s volume and bubbles.
- Adjust proofing times based on your kitchen’s temperature.
- Prep Time: 60 minutes plus overnight resting
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 0.5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg