Recipes
Croissant Sourdough Loaf

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Ingredients:
140g active sourdough starter
375g filtered water
15g salt
500g unbleached flour
1 stick (½ cup) salted butter, shredded and kept cold
Instructions:
1. Feed your starter 2–4 hours before mixing. (If baking in the evening, start in the morning—and vice versa.)
2. Combine water, starter, and salt in a bowl, then mix in the flour until fully combined.
3. Cover and let rest for 30 minutes.
4. Shred the butter and place it in the freezer to keep it cold.
5. Perform 3 sets of stretch and folds, 30 minutes apart. On the third set, layer in the shredded butter between each fold.
6. Cover and let rise on the counter for 4–12 hours, depending on room temperature.
7. Shape the dough into a rectangle, fold like a letter, then roll and tighten the surface to build tension.
8. Lightly flour and place in a proofing basket or bowl.
9. Preheat your oven to 450°F (230°C) with your Dutch oven inside for 30–60 minutes.
10. Turn the loaf onto parchment paper, score the top, and carefully transfer it to the preheated Dutch oven.
11. Bake covered at 450°F for 30 minutes, then lower to 425°F (220°C) and bake another 10 minutes with the lid on.
12. Remove from the oven and let rest at least 30 minutes before slicing.
The result? Buttery layers, crisp crust, and that perfect sourdough tang. Truly a keeper! 
