This Flaky Sourdough Croissant Bread combines the buttery, flaky layers of croissants with the tangy depth of sourdough, creating a truly unique and delicious bread experience. Whether you’re looking for a special bread for breakfast, brunch, or just a flavorful snack, this bread is sure to impress with its delicate layers and rich flavor.
Why You’ll Love This Recipe
This sourdough croissant bread is the perfect balance of tangy sourdough and flaky, buttery layers. The process of laminating the dough creates layers that melt in your mouth, while the sourdough starter gives the bread a deliciously tangy, fermented flavor. It’s the best of both worlds—a croissant and sourdough bread combined into one amazing loaf. Plus, it’s baked fresh from scratch, filling your kitchen with the irresistible scent of homemade bread.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup sourdough starter
- 1/2 cup warm water
- 1 tablespoon sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup butter, softened
- 1/2 cup unsalted butter, for laminating
- 1 egg, beaten (for egg wash)
Directions
- Activate the sourdough starter: In a bowl, combine the sourdough starter, warm water, and sugar. Let it sit for 10 minutes to activate.
- Prepare the dough: In a separate bowl, mix the flour and salt. Add the activated sourdough mixture and stir until a dough forms.
- Knead the dough: Knead the dough for about 8 minutes until smooth and elastic. Cover it and let it rise for 4-6 hours at room temperature, or until it has doubled in size.
- Laminating the dough: Once the dough has risen, roll it out on a floured surface into a rectangle. Spread the softened butter over the dough. Fold the dough like an envelope (fold in thirds) and refrigerate for 30 minutes.
- Repeat the folding process: After the dough has chilled, roll it out again into a rectangle and fold it. Repeat this folding process three times, allowing the dough to rest in between.
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Final shaping and baking: Roll the dough out into your desired shape, brush it with the beaten egg for a glossy finish, and bake for 25-30 minutes, or until golden brown and crispy.
- Cool before slicing: Let the bread cool on a wire rack before slicing and enjoying!
Servings and Timing
- Servings: 8 servings
- Prep Time: 4 hours (including rise time)
- Cooking Time: 30 minutes
- Total Time: 4 hours 30 minutes
Variations
- Sweet Sourdough Croissant: Add a sprinkle of cinnamon and sugar between the layers for a sweet twist on this savory bread.
- Herb-Infused: Add fresh herbs like rosemary, thyme, or garlic to the dough for an extra burst of flavor.
- Cheese Croissant Bread: Incorporate shredded cheese, such as Gruyère or cheddar, between the layers for a cheesy, savory version.
- Vegan Option: Substitute the butter with plant-based butter or olive oil for a dairy-free version.
Storage/Reheating
- Storage: Store leftover sourdough croissant bread in an airtight container at room temperature for up to 3 days.
- Freezing: You can freeze the bread for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing. To reheat, simply thaw at room temperature or warm in the oven at 350°F for about 10 minutes.
- Reheating: For a warm, fresh-from-the-oven experience, reheat slices in the oven at 350°F for 5-7 minutes or in a toaster.
FAQs
1. Can I use regular yeast instead of sourdough starter?
Yes, you can use active dry yeast as a substitute for sourdough starter. You’ll need to adjust the recipe by adding a little more yeast (about 1 packet or 2 1/4 teaspoons), and you may not need to let it rise for as long.
2. Do I need a stand mixer to make this dough?
No, you can knead the dough by hand if you don’t have a stand mixer. Just make sure to knead it thoroughly for about 8 minutes to develop the gluten.
3. How can I tell when the bread is fully baked?
The bread is done when it is golden brown and sounds hollow when tapped on the bottom. You can also use a thermometer to check the internal temperature, which should be around 190°F (88°C).
4. Can I skip the lamination step?
Lamination is key to creating those signature flaky layers, so I highly recommend following it. However, if you’re short on time, you could skip the folding and still get a tasty result, but it won’t have the same flaky texture.
5. Can I make this bread ahead of time?
Yes, you can make the dough ahead of time and refrigerate it after the first rise. Let it sit in the fridge overnight before proceeding with the lamination and baking steps.
6. Can I make this dough in a bread machine?
While this dough could potentially be made in a bread machine for the initial mixing and rising, it’s the lamination process that gives this bread its unique texture. So, for best results, it’s best to make the dough by hand.
7. Can I make a gluten-free version of this bread?
Yes, you can try a gluten-free all-purpose flour blend, but the texture may differ from traditional wheat flour. Gluten-free doughs don’t laminate as well, so it may not be as flaky.
8. Can I skip the egg wash?
The egg wash gives the bread a beautiful golden color and glossy finish, but if you prefer to skip it, the bread will still turn out delicious.
9. What can I serve this bread with?
This sourdough croissant bread is perfect on its own, but you can serve it with butter, jam, or alongside soups and salads for a complete meal.
10. How long does this bread keep fresh?
This bread is best enjoyed within 2-3 days of baking, but you can store it for longer in the freezer to preserve its freshness.
Conclusion
This Flaky Sourdough Croissant Bread brings together the buttery, delicate texture of croissants with the tangy richness of sourdough. It’s a fun and rewarding bread to bake, and the result is a true treat for anyone who loves artisan breads. Perfect for breakfast, brunch, or any occasion, this homemade bread will impress with its flaky layers and irresistible flavor!
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Flaky Sourdough Croissant Bread
This Flaky Sourdough Croissant Bread combines the buttery layers of croissants with the tangy depth of sourdough, creating a unique, flavorful, and irresistibly flaky bread. Perfect for breakfast, brunch, or a delicious snack, this artisan bread is made with a sourdough starter and features a delicate, laminated texture. Whether enjoyed plain, with butter, or as part of a meal, this homemade bread will be a showstopper in your kitchen!
- Total Time: 4 hours 30 minutes
- Yield: 8 servings
Ingredients
- 1 cup sourdough starter
- 1/2 cup warm water
- 1 tablespoon sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup butter, softened
- 1/2 cup unsalted butter (for laminating)
- 1 egg, beaten (for egg wash)
Instructions
- Activate the sourdough starter: Mix the sourdough starter, warm water, and sugar. Let sit for 10 minutes.
- Prepare the dough: In a separate bowl, mix the flour and salt, then add the starter mixture. Stir to form a dough.
- Knead and rise: Knead for about 8 minutes until smooth. Cover and let rise for 4-6 hours, until doubled in size.
- Lamination process: Roll out the dough into a rectangle, spread softened butter, and fold in thirds. Refrigerate for 30 minutes.
- Repeat folding: Roll, fold, and chill the dough three more times for flaky layers.
- Preheat the oven: Set to 375°F (190°C).
- Shape and bake: Roll the dough into a loaf or desired shape, brush with egg wash, and bake for 25-30 minutes until golden brown.
- Cool before slicing and enjoy!
Notes
- Sweet Option: Add cinnamon and sugar between layers for a sweeter version.
- Savory Twist: Incorporate herbs, garlic, or cheese for extra flavor.
- Vegan Alternative: Use plant-based butter and skip the egg wash.
- Make Ahead: Refrigerate the dough overnight after the first rise for easy next-day baking.
- Prep Time: 4 hours (including rise time)
- Cook Time: 30 minutes
- Category: Bread, Breakfast
- Method: Baking
- Cuisine: French-Inspired, Sourdough
- Diet: Vegetarian
