Sourdough Croissant Bread Recipe - Easy Same-Day Beginner Sourdough - Butter Inclusion

This easy same-day sourdough croissant bread recipe is perfect for beginners or experienced sourdough bakers! This is a fun and different sourdough bread that has the inclusion of butter. The inclusion of butter in the dough gives this sourdough bread an irresistible richness and flakey layers like croissants and biscuits, and the texture is soft and easy to eat. Follow my simple, step-by-step guide to make this easy sourdough bread! This beginner-friendly recipe covers everything from mixing the dough, bulk fermenting, one set of easy stretch and folds, how to add the butter inclusion, shaping, scoring, and baking. You are going to love this sourdough croissant bread!

Sourdough Croissant Bread Recipe

Ingredients

• 85 grams sourdough starter (unfed/hungry OR active) 1/3 c
• 200 grams room temperature water ¾ c
• 325 grams all-purpose or bread flour 2 ½ c
• 8 grams salt 1 ½ tsp
• 1 stick butter 113g 1/2 c

Instructions:

Measure ingredients into a bowl using a kitchen scale measuring in grams,
zeroing out scale after each addition, or using cups and spoons. Add starter and
water, mix, then add flour and salt. Stir to mix until well combined, this usually
takes me about 3 minutes. It will seem too dry at first, but keep mixing! Cover
with wet tea towel and let bulk ferment for 3-12 hours. Grate one stick of butter
on top of dough. Shape in bowl by pulling the sides to the middle until you have a
nice round ball of dough. Typically, I transfer to a piece of parchment paper at
this point and put into a small bowl to help it keep its shape. Cover with tea
towel again and let rest for 1 hour or put into the refrigerator until ready to
bake (up to 3 days). Lightly flour and score. Place into a cold Dutch oven (I use a
5-quart size) and place into oven, then set to 450 degrees and let bake for 50
minutes. I like to place a cookie sheet on the rack under my Dutch oven to
prevent the bottom from becoming too brown as it bakes. After 50 minutes,
remove the lid from the Dutch oven, reduce oven temperature to 425 degrees
and continue baking for 8-10 minutes. Remove loaf from the Dutch oven to cool
so the bottom does not continue to bake and burn. I usually slice into mine to
enjoy hot with dinner, but let cool for best texture...if you have more self-control
than I do! Enjoy your delicious loaf of sourdough bread!

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