Sourdough Croissant Loaf #sourdoughbread #sourdoughcroissant #sourdoughcroissantloaf #sourdoughasmr

Had to try the viral sourdough croissant loaf. WOW, just wow! The texture is almost like a croissant. I’ve watched countless videos on how to make croissants so I can assure you (with my scrolling PhD) that this was VERY EASY to make. I grated 1 stick (113g) of semi frozen unsalted butter. Put it back in the freezer until I was ready to add it during my stretch and folds. Added 1/2 of the butter during my second stretch and folds and the other 1/2 during my third stretch and folds. Bulk fermented on my counter for 6-7 hours at temperature of 70°F. Did my shaping and then cold fermented for 12 hours. Baked at 450°F in my Dutch oven lined with parchment paper for 30 mins with lid on and then at 400°F for 15 mins with lid off. Let it cool for at least an hour. The butter gives you this flaky outer crust and the inside is pillowy soft butter infused bread. I used my go to sourdough recipe and added butter. 100000000/10. 100g active sourdough starter 300g water 500g bread flour 10g salt 1 stick of butter (113g)