Description
A delightful sourdough loaf that combines the flakiness of croissants with the tangy flavor of sourdough, perfect for any meal.
Ingredients
Scale
- 500g bread flour
- 350g water
- 100g sourdough starter
- 10g salt
- 50g unsalted butter (softened)
- Extra flour for dusting (optional)
Instructions
- Combine the bread flour and water in a large mixing bowl, stirring until a shaggy dough forms.
- Add the sourdough starter and salt, kneading for 5-10 minutes until the dough becomes smooth and elastic.
- Incorporate the softened butter into the dough, kneading again until well combined.
- Cover the bowl with a damp cloth, letting the dough rise in a warm spot until it doubles in size (approximately 4-6 hours).
- Dust a clean floured surface, transfer the dough, and shape it into a rectangle before folding it in thirds.
- Roll it out into a rectangle again and repeat the folding process two more times, chilling for 20-30 minutes if necessary.
- Shape the cooled dough into a loaf, tucking in the edges, and place it in a loaf pan.
- Allow it to proof for 2-3 hours until it becomes noticeably puffy.
- Preheat your oven to 450°F (230°C).
- Bake the loaf for 25-30 minutes, checking for a golden-brown crust and that it sounds hollow when tapped on the bottom.
- Allow the loaf to cool on a wire rack before slicing into its tender layers.
Notes
For deeper flavor, consider letting the loaf rise overnight in the fridge. You can also customize it by adding herbs or cheese.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg