Sourdough Croissant Bread: A Buttery Twist on a Classic Favorite

A Cozy Bake with Golden Layers

There’s a certain kind of magic in baking bread from scratch — the rhythm of mixing, the anticipation as the dough rises, and the joy of pulling a golden loaf from the oven. This sourdough croissant bread brings that magic to life in a way that’s both rustic and indulgent. It’s the perfect blend of the tangy depth of sourdough and the delicate, buttery layers of a croissant. If you enjoy slow, thoughtful baking that fills your home with warmth, this is a recipe that will quickly become a favorite. Whether you bake it for a quiet weekend morning or to share with loved ones, it promises something memorable in every slice.

this RECIPE

Why You’ll Love This Bread

This recipe brings the best of both worlds — the hearty, wholesome character of sourdough and the rich, flaky texture of a croissant. It’s ideal for anyone who enjoys baking at home but doesn’t want the time-consuming lamination process of traditional croissants. Instead of rolling and folding layers of butter, the dough incorporates grated cold butter during a series of gentle folds. The result is a loaf that rises beautifully, boasts a crisp crust, and reveals soft, buttery layers when sliced. It’s a joy to bake and even more of a joy to eat, perfect for everything from breakfast toast to a luxurious grilled cheese.

Ingredients

Levain (1:10:10 Ratio)

To build the levain, mix 6g of active sourdough starter (about 1 teaspoon) with 60g of flour (about ½ cup) and 60g of water (about ¼ cup). Stir well, cover loosely, and let it rest in a warm place for 10 to 12 hours. When it’s ready, the levain should have doubled in size and appear bubbly and airy. This is what gives the bread its tangy flavor and long fermentation benefits.

Dough

• 120g of levain (about ½ cup)
• 340g water (1 cup + 6 tablespoons)
• 10g salt (1½ teaspoons)
• 500g bread flour (about 3½ cups)
• 113g unsalted cold butter (about ½ cup), grated

Make sure the butter is cold when grated — this helps create distinct, croissant-like layers during folding.

Step-by-Step Instructions

Mix the Dough

In a large mixing bowl, combine the levain, water, salt, and flour. Stir until all the flour is incorporated into a sticky, shaggy dough. There’s no need to knead — just mix until the ingredients are combined. Cover the bowl with a towel or plastic wrap and let it rest for 30 minutes. This rest period allows the flour to fully absorb the water and makes the dough easier to handle later.

Stretch and Fold (4 Rounds)

To build strength in the dough, you’ll perform four rounds of stretch and folds, spaced 30 minutes apart. Simply grab one edge of the dough, stretch it upward, and fold it over itself. Turn the bowl and repeat until all sides are stretched. During the second round, sprinkle in half of the grated butter, gently folding it in without overmixing. Add the remaining butter during the third round. These folds trap the butter in layers, helping to create a beautiful texture without laminating like traditional croissants.

Bulk Fermentation

After the final fold, cover the dough and let it rise at room temperature for about 6 to 7 hours. You’re looking for a 70% increase in volume and plenty of air bubbles throughout. The dough should look soft, slightly domed, and alive. Depending on your kitchen temperature, this process may be a bit faster or slower — trust your eyes and hands.

Pre-shape

Once the dough has finished fermenting, gently turn it out onto a lightly floured surface. Shape it into a loose ball without deflating the bubbles. Let it rest uncovered for 30 minutes. This step helps relax the gluten so the final shaping is easier and more effective.

Final Shape

After resting, shape the dough into a tight ball or batard, depending on your preference. Place it seam-side up in a floured proofing basket or bowl lined with a clean kitchen towel. This is where the loaf begins to take its final form.

Cold Proof

Cover the dough and refrigerate it for 12 to 18 hours. This long, cold rest deepens the flavor and allows the dough to firm up, which helps with scoring and baking. If you’re short on time, you can proof at room temperature for 2–3 hours, then chill for 1–2 hours to firm up the surface before baking.

Baking

Preheat your oven to 450ºF with a Dutch oven inside. When ready to bake, gently flip the dough onto a piece of parchment paper, score the top with a sharp blade, and carefully place it into the hot Dutch oven. Cover and bake at 425ºF for 25 minutes, then remove the lid and continue baking for another 20 minutes until deep golden brown. The crust should be beautifully blistered and crisp, and the loaf should sound hollow when tapped.

Tips for Success

Always use cold, grated butter — it’s key to creating the distinct layers that mimic croissant dough. Don’t rush the fermentation steps; sourdough needs time to develop flavor and structure. If your kitchen is cooler, extend the fermentation time. For the best crust, bake with steam by keeping the Dutch oven covered for the first part of baking, then uncover to develop that golden color. And finally, let the bread cool completely before slicing — this helps the crumb set and prevents it from becoming gummy.

Serving Suggestions

This bread is versatile and full of character. Enjoy a thick slice toasted with a pat of butter or a drizzle of honey. Use it as the base for a cozy breakfast sandwich with eggs and cheese, or slice it thin and serve alongside soups or stews. Its slightly tangy flavor also pairs wonderfully with soft cheeses, fruit preserves, or a hearty spread of avocado.

Kitchen Tools You’ll Need

Having the right tools on hand makes this recipe more enjoyable. You’ll need:

• Mixing bowls of various sizes
• A kitchen scale for accurate measuring
• A Dutch oven or heavy lidded pot for baking
• A bench scraper to help with shaping
• Parchment paper for an easy transfer
• A sharp blade or lame for scoring
• A wire rack for cooling the finished loaf

These simple tools help ensure consistent results and make the process smoother from start to finish.

Make-Ahead Notes

This bread is perfect for planning ahead. You can mix the levain the night before, then build your dough in the morning. After shaping, you can leave it to proof overnight in the fridge and bake the next day. The longer fermentation not only makes scheduling easier, but it also improves flavor and digestibility.

Texture & Flavor Description

What sets this loaf apart is the delicate balance between crust and crumb. The outside bakes into a beautifully golden, slightly crisp crust that crackles as you slice into it. Inside, the crumb is soft and layered, with a hint of chew and a light buttery aroma. The sourdough flavor is present but not overpowering — just enough tang to complement the richness. Each bite feels like something special, rustic yet refined.

Frequently Asked Questions

Can I use all-purpose flour instead of bread flour?

Yes, you can. Bread flour gives the loaf more strength and chew, but all-purpose flour will still give good results — the texture will just be a bit softer and less structured.

What if I don’t have a Dutch oven?

If you don’t own a Dutch oven, you can bake the bread on a baking sheet, but be sure to create steam by placing a tray of hot water in the oven during the first 20 minutes of baking. This helps mimic the environment of a covered pot and gives you a better crust.

Can I freeze the bread?

Absolutely. Once the bread is fully cooled, slice it and place parchment between the slices before storing in a freezer-safe bag. You can toast slices straight from the freezer or warm them in the oven.

How long does it stay fresh?

Stored at room temperature in a bread bag or wrapped in a clean towel, this bread stays fresh for up to three days. After that, it’s best toasted or reheated.

Conclusion

This sourdough croissant bread is a delightful way to bring warmth and flavor into your kitchen. It’s a recipe that honors tradition while offering something new, and it invites you to slow down and enjoy the beauty of homemade baking. Whether you’re an experienced sourdough baker or just starting out, this loaf is one worth making again and again.

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