Buttery Sourdough Croissant-like Loaf

Buttery Croissant Sourdough Loaf

Buttery Croissant Sourdough Bread

I modified someone else’s recipe to be able to use my own Basic Sourdough Bread recipe. I’m all about simplification! This bread was soft and fluffy with a flaky crust. I use a beeswax bread wrapper to keep it from drying out.

1 Basic Sourdough Bread Recipe

1 Cube (½ Cup) Butter (You can use unsalted if it’s handy but remember I’m all about simplification. Salted butter works just fine.)

Prepare one recipe of Basic Sourdough Bread. Let proof 30 minutes.

After 30 minutes, perform a set of stretch and folds. Wet your hands and reach down to the bottom of the dough. Pull the dough up and fold over the top. Turn the bowl and repeat 4-6 times until the dough won’t stretch anymore. Cover and let rest for 30 minutes. 

Grate the cold butter. 

Stretch and fold in butter

Add ½ of the grated butter on top of the dough and then perform the second stretch and fold. Let rest 30 minutes.

Add the remaining grated butter and perform a third stretch and fold. You may wish to do a fourth set of stretch and folds.

Long proof for 6 -10 hours. After your loaf has proofed for several (6 -10) hours remove it gently from the bowl and allow it to rest for 5-10 minutes. Using the stretching and folding technique, work the dough one last time. 

Shape the dough into a nice round loaf. Coat a cloth large enough to cover the inside of the bowl with a light layer of flour - a woven dish towel works well. Line the bowl with floured side up. Place the loaf back into the bowl. Cover with a damp cloth and allow it to proof 1 hour.

After one hour, heat your oven to 435 degrees. 

Remove the damp cloth and use parchment paper to cover your dough bowl. Gently invert the bowl so the loaf drops onto the parchment paper. This might take some practice. Don't panic!

Using a serrated knife (unless you are fancy and have all the latest sourdough gadgets) score your dough

as desired. The easiest and probably my favorite is a crisscross cut about 1/2 inch deep in the top. Make the cuts about 5-6 inches long.

Squishy!

Lift the loaf using the parchment as a liner and place in a cast iron or ceramic Dutch oven. I prefer ceramic. Cover and bake for 30 minutes. Reduce heat to 400 degrees, remove lid and bake for approximately 30 minutes more. Temperatures and times will vary depending on elevation, dough density, and humidity. Keep an eye on it and allow yourself a learning curve. After all, you're only out some flour and salt! 

This is the hardest part - when the dough is finished, allow it to cool completely before slicing. I know! It's a challenge, but slicing it while warm, though tempting, can make that fluffy loaf fall. 

This soft buttery sourdough bread is great alone, with peanut butter and/or jelly, or used for French Toast.

Find more of my favorite recipes HERE.

Question: Do you have a recipe to share?  Comment below.

Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand-parenting. The cookie recipes are a bonus!

Happy Running!

- Carol aka Running Granny Green

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