What is croissant sourdough bread?

Croissant sourdough bread is a special kind of loaf that mixes the best parts of traditional sourdough with the rich, flaky feel of a croissant. Bakers add cold butter to the sourdough dough, folding it in many times. This is like how croissants are made, but it creates a rustic loaf instead of individual pastries. You get a bread with a crispy, buttery crust and a soft, airy inside. It has the distinct tangy taste of sourdough along with rich hints of butter. It's a fantastic way to enjoy the best of both baking worlds in one delicious package. For more details on the creation of this type of bread, you might find this resource from Pantry Mama very helpful.

Are sourdough croissants any good?

Absolutely, sourdough croissants – or this unique loaf inspired by them – are incredibly good! The sourdough starter brings a wonderful depth of flavor, giving a subtle tangy note that perfectly balances the rich butter. This special fermentation process also helps create a more complex texture inside the bread. Many people also find sourdough easier to digest. Far from being just a new idea, this combination offers a truly satisfying and sophisticated flavor. If you love both classic sourdough and the idea of buttery, flaky bread, you'll find this sourdough croissant bread to be a delightful treat.

What does sourdough croissant taste like?

A sourdough croissant (or this special loaf of croissant sourdough bread ) tastes like a perfect mix of a classic tangy sourdough and a rich, buttery croissant. First, you'll enjoy the satisfying crunch of its golden crust, which often has a hint of butter. Inside, the bread has a soft, open texture, typical of sourdough, but with lovely pockets of butter that make it extra rich and tender. The overall flavor is complex: you get those signature tangy notes from the sourdough process, beautifully balanced by the deep, savory taste of good butter. It's not as intensely layered as a pure croissant, but it offers a wonderful buttery essence within a hearty sourdough structure.

Are sourdough croissants good for you?

Like most delicious baked treats, sourdough croissants (and this croissant sourdough bread ) are best enjoyed as part of a balanced diet. ourdough is commonly thought to be gentler on the digestive system than regular bread. This is because the fermentation process helps break down certain parts of the flour. However, adding butter makes this bread richer in fat and calories compared to a plain sourdough loaf. While it provides energy and some nutrients, it's more of a delicious indulgence to savor than a health food. As with any rich baked item, moderation is key to enjoying this delightful bread. You can explore more insights into sourdough baking from Amy Bakes Bread for another perspective.

Croissant Sourdough Bread: Delicious 12-Step Recipe

Description

A buttery, flaky croissant-inspired sourdough bread with an open crumb and tangy flavor—perfect for sandwiches, breakfast, or eating warm by itself.

Ingredients

Scale

6 grams sourdough starter
60 grams all-purpose or bread flour
60 grams water
120 grams levain
340 grams water
10 grams salt
500 grams bread flour
113 grams unsalted butter, cold and grated

Instructions

1. Mix sourdough starter, flour, and water to prepare levain. Let it ferment for 10–12 hours until bubbly and doubled in size.

2. Mix ripe levain with water, salt, and flour. Stir until a wet, sticky dough forms. Let rest for 30 minutes.

3. Maintain dough temperature between 70–72°F to keep butter cold and dough strong.

4. Perform four sets of stretch and folds over 1.5 hours. Add grated butter during the 2nd and 3rd folds. Rest 30 minutes between folds.

5. Let the dough bulk ferment for 6–7 hours until it rises about 70%, shows bubbles, and jiggles when shaken.

6. Gently pre-shape dough into a ball on a floured surface. Let rest uncovered for 30 minutes.

7. Shape dough by pulling and folding sides toward the center to create tension. Place in a floured bowl or banneton.

8. Cold proof the dough in the refrigerator for 12–18 hours.

9. Preheat Dutch oven at 450°F for 20 minutes.

10. Remove dough from fridge, place onto parchment, score with a sharp blade, and load into Dutch oven.

11. Bake at 425°F: lid on for 25 minutes, lid off for 20 minutes until golden and crusty.

12. Cool completely on a wire rack before slicing.

Notes

Use cool water to manage dough temperature and prevent butter melting. Cold fermentation builds flavor and structure. Try variations like cheese, herbs, or dried fruits. Use unsalted butter to control salt levels. Dough may release butter during baking—this is normal.

Prep Time: 16 hours
Cook Time: 45 minutes
Category: Bread
Method: Baking

Keywords: croissant sourdough bread, sourdough with butter, buttery sourdough, flaky sourdough bread, artisan bread recipe, hybrid sourdough loaf