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Sourdough Croissant Bread Recipe: Bake Perfect Flaky Layers!

Sourdough Croissant Bread Recipe
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A delightful recipe for making flaky and buttery sourdough croissant bread, perfect for breakfast or a snack.

Ingredients

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  • 500g all-purpose flour
  • 300g sourdough starter (active and bubbly)
  • 200ml milk
  • 50g sugar
  • 10g salt
  • 250g unsalted butter (for laminating)
  • 1 egg (for egg wash)

Instructions

  1. In a large bowl, mix the flour, sourdough starter, milk, sugar, and salt until a dough forms.
  2. Knead the dough for about 10 minutes until smooth and elastic.
  3. Let the dough rise in a warm place for 4-6 hours or until doubled in size.
  4. Roll out the dough into a rectangle and place the cold butter in the center.
  5. Fold the dough over the butter and seal the edges.
  6. Roll out the dough again and perform a series of folds to create layers.
  7. Chill the dough in the refrigerator for 30 minutes between folds.
  8. After the final fold, roll out the dough and cut it into triangles.
  9. Roll each triangle from the base to the tip to form croissants.
  10. Place the croissants on a baking sheet and let them rise for 2-3 hours.
  11. Preheat the oven to 400°F (200°C) and brush the croissants with egg wash.
  12. Bake for 15-20 minutes or until golden brown.

Notes

  • Ensure your sourdough starter is active for the best results.
  • Use cold butter for laminating to achieve flaky layers.
  • Allow enough time for the dough to rise properly.

Nutrition

Find it online: https://recipesdays.com/sourdough-croissant-bread-recipe/