You have probably heard of the viral croissant sourdough loaf, it's all over social media and the internet, and for good reason. It is truly spectacular. I had to try it first with bread flour and then of course with fresh milled flour. Both recipes turned out fantastic, so now I am bringing both versions to you!
There’s something truly special about the rich, buttery layers of a croissant, but making traditional croissants from scratch can be an all-day endeavor. Enter the Sourdough Croissant Loaf—a beautifully laminated, buttery bread that brings all the flakiness of a croissant into a simple loaf shape. This recipe is perfect for toasting, turning into French toast, or just enjoying warm with a slather of homemade jam.
Unlike a traditional sourdough loaf, this one incorporates a lamination step with butter, which creates those delicate, flaky layers. And if you love the benefits of fresh-milled flour, you can easily adapt this recipe for a more nutritious twist.
Why You’ll Love this croissant sourdough loaf:
- Croissant taste, without the fuss – No intricate shaping, just roll, fold, and bake!
- Naturally leavened – Made with sourdough starter for better digestion and deeper flavor.
- Versatile – Perfect for breakfast, sandwiches, or as a decadent snack.
- Adaptable for fresh-milled flour – Get the benefits of whole grains while maintaining a soft, layered texture.
Equipment Needed:
- Dutch oven
- mixing bowl
- kitchen scale
Ingredients for Croissant Sourdough Loaf
- 157g Kamut
- 350g Hard White Wheat
- **OR** 500g Bread Flour
- 135g Active Sourdough Starter
- 12g Salt
- 330g Water
- ½ cup unsalted Butter, softened
- If Using Fresh-Milled Flour
- 1.5 teaspoon Vital Wheat Gluten
- 1 tablespoon Maple Syrup
If you love the Croissant Sourdough Loaf, you may also like:
- Fresh Milled Flour Cornbread
- Fresh Milled Flour Sourdough Bread
- Fresh Milled Flour Sourdough Waffles
Croissant Sourdough Loaf (Fresh Milled Flour or Bread Flour Option!)
Equipment
- 1 Dutch Oven
- 1 Kitchen Scale
- 1 Banneton
- 1 Mixing Bowl
Ingredients
Flour (please note- if you are using this as an FMF recipe, only use the 525g of fresh milled flour referenced. If you are using this as a bread flour recipe, only use the 500g of bread flour)
- 175 grams Fresh Milled Kamut
- 350 grams Fresh Milled Hard White Wheat
- OR 500 grams Bread Flour If you are not using fresh milled flour (choose either the fresh milled flour grams OR bread flour grams, not both)
Additional ingredients
- 135 grams Active Sourdough Starter
- 12 grams Salt
- 330 grams Water
- ½ cup butter grated
If Using Fresh-Milled Flour
- 1.5 teaspoon Vital Wheat Gluten highly recommended (but not required), it will not turn out light and fluffy without it
- 1 TBS Maple Syrup optional but recommended
Instructions
Mix the dough
- In a large mixing bowl, combine the flour(s), sourdough starter, and 320 grams water. If using fresh-milled flour, add the vital wheat gluten and maple syrup. Stir until well incorporated, then let the mixture rest for 1 hour (autolyse).
- Add the salt and additional 10 grams of water, knead the dough until smooth and elastic, about 3 minutes by hand
- Cover and let it rest for 30 minutes
- Grate the butter
Stretch and folds
- Complete 4 stretch and folds every 30 minutes for the next two hours. Add the grated butter in the first stretch and fold
Bulk Ferment
- Cover and let the dough bulk ferment at room temperature for 4-6 hours. The dough may not rise by 50%, but will still be done (however, read your bread as your normally do)
Cold ferment
- After the bulk ferment turn it out on a very lightly rice flour sprinkled surface
- fold it in half longways (hot dog bun style) and roll into a ball
- complete 15 turns to shape the dough
- Place in the banneton, and refrigerate overnight
Preheat and bake
- preheat the oven to 500 with the dutch oven and lid on
- when it's preheated turn out your dough, cover with white rice flour and score
- place it in your dutch oven (with parchment paper) and bake with the lid on for 20 minutes
- turn the oven down to 450, take the lid off and bake for an additional 20 minutes
- the bread should be 210 degrees. If it isn't put the lid back on and continue baking
Cool, slice, and enjoy!
- Cool your bread for at least 2 hours so it's not gummy!
- Slice and enjoy!
marty hadding says
I'm so excited to try this with fresh milled flour! I made a chocolate version with bread flour that was tasty but my outer crust separated pretty significantly as soon as cut it. Of course I had not let it cool even close to long enough so I am hopeing that's why!
Parker says
It is soo hard to let it cool long enough, but makes a huge difference in the texture. I hope you try this recipe! Chocolate sounds amazing though 🙂
Alana says
This looks delicious, I'll be trying this at home.
Parker says
Please let me know how it turned out for you!
Dana says
Thank you for the recipe!
Healthy Hearty Wholesome says
this looks like very tasty bread!
Parker says
It's so delicious!
Steve says
This looks amazing!
I’m not 100% understanding the cold ferment instruction #3. What do you mean by “complete 15 turns”? Thank you!
Parker says
thank you for the feedback! when shaping the dough, you want to shape it into a ball and then do about 15 push and turns (in a circular motion) to create tension and shape before putting it into the banneton and then beginning the cold ferment. Let me know if you have further questions!
Cindy Kyle says
Hey, so the way this recipe is written is not very clear. Perhaps the note about 500 if using FMF could go in the bottom notes? I am making this for the first time, and clearly, I got a double batch out of it. So, it's just been a bit confusing. Good thing I am a power lifter and all of that kneading was just a nice workout. LOL!!
Parker says
Hi Cindy- thank you for the feedback! After we spoke I updated the recipe. I am so glad it turned out wonderful for you!
Stelios says
There's nothing better than a slice of fresh bread! Your recipe sounds simple enough to make - I'll give it a try. Thanks for sharing.
Parker says
I hope you make it and love it! This bread is simple, but adding the butter really elevates it!