My family absolutely fell in love with croissant sourdough bread after trying my own version inspired by the viral croissant loaf from Amy Bakes Bread. The flaky layers, the rich buttery flavor—it was everything we could want in a loaf! But as someone who loves baking with fresh-milled flour, I felt like it was my civic duty to the fresh milled flour community to create a version that stayed true to wholesome ingredients and actually tasted amazing.
Naturally, we started brainstorming new flavors, because once you have one incredible loaf, why stop there? With spring in full bloom, a Strawberry Croissant Sourdough bread just felt like the perfect next step. Sweet, buttery, and layered with real strawberry goodness, this fresh-milled twist brings together everything I love about sourdough, croissant dough, and seasonal flavors. Trust me—this one is a must-bake!
Why You’ll Love this Strawberry Vanilla Sourdough Croissant 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:
- Grain Mill
- dough whisk
- banneton
- tea towels or shower caps
- Mixing bowls, wooden spoon, measuring cups and spoons
- Kitchen Scale
Ingredients for Fresh Milled Flour Sandwich Bread
- 150g Kamut
- 350g Hard White Wheat
- 135g Active Sourdough Starter
- 12g Salt
- 330g Water
- ½ cup unsalted Butter, frozen and grated
- 1 tbs vital wheat gluten
- 1 tablespoon Maple Syrup
- 1 teaspoon vanilla
- white sugar (optional)
If you love the Fresh Milled Flour Strawberry Croissant Sourdough Bread recipe, you may also like:
- Sourdough Discard Artisan Bread
- Fresh Milled Flour Sourdough Waffles
- Fresh Milled Flour Sourdough Bread
Instructions to make this strawberry croissant sourdough bread
Mix Ingredients & autolyze
Mill your flour, measure out ingredients, and mix the flour, 320g water, vital wheat gluten, sourdough, maple syrup, and vanilla. Cover with a shower cap and let it sit for one hour.
Add the salt & rest
Add the salt and 10 grams of water and hand knead for 3 minutes. Cover and let it rest for 30 minutes
Stretch and Folds
Grate your butter and chop (most of) your strawberries. Add them to your dough and complete one set of stretch and folds. Let it rest for 30 minutes and complete 3 more sets of stretch and folds (4 total sets over 2 hours).
Bulk Ferment
Let it bulk ferment on the counter for about 3 hours (will be less than if you were using bread flour). It will not double in size, you should look for holes on the bottom, and bubbles on the top.
Shape the dough and Cold Ferment
Roll the dough out, add more strawberries, and sprinkle with sugar if you'd like. then fold it over horizontally (like an envelope) and then roll long ways until it's a ball. Then complete about 15 push and pull circles to shape and tighten the dough. Place seam side up in the banneton, perform more pinches to tighten the ball, and then cover with a shower cap and refrigerate overnight.
Bake, Cool, and Enjoy!
Preheat the oven to 500 with the Dutch oven in the oven. Once it's heated, pull out the bread flip it out (seam side down), and brush the top with white rice flour and score. Then place in the Dutch oven (with parchment paper) and cover it with the lid. Bake for 20 minutes and then remove the lid. Bake for about 15 minutes and then check the internal temperature and doneness. If the top is brown but the internal temperature is not 200+ degrees, add the top and continue baking until its between 200-210 degrees
Strawberry Croissant Sourdough Bread
Equipment
- 1 Grain Mill
- 1 Banneton
- 1 Dutch Oven
- 1 Kitchen Scale
- Mixing Bowls
- Measuring Spoons
- dough whisk or wooden spoon
- bowl
- tea towel or shower cap
Ingredients
- 150 g Kamut
- 350 g Hard White Wheat
- 135 g Active Sourdough Starter
- 12 g Salt
- 330 g Water
- ½ cup unsalted Butter frozen and grated
- 1 tbs vital wheat gluten
- 1 tablespoon Maple Syrup
- 1 teaspoon vanilla
- white sugar optional
- ⅓ cup strawberries
Instructions
Mix Ingredients & Begin 1st Rest
- Mill your flour, measure out ingredients, and mix the flour, 320g water, vital wheat gluten, sourdough, maple syrup, and vanilla. Cover with a shower cap and let it sit for one hour.
Add the salt & rest
- Add the salt and 10 grams of water and hand knead for 3 minutes. Cover and let it rest for 30 minutes
Stretch and Folds
- Grate your butter and chop your strawberries. Add them to your dough and complete one set of stretch and folds. Let it rest for 30 minutes and complete 3 more sets of stretch and folds (4 total sets over 2 hours).
Bulk Ferment
- Let it bulk ferment on the counter for about 3 hours (will be less than if you were using bread flour). It will not double in size, you should look for holes on the bottom, and bubbles on the top.
Shape the dough and Cold Ferment
- Roll the dough out, add more strawberries, and sprinkle with sugar if you'd like. then fold it over horizontally (like an envelope) and then roll long ways until it's a ball. Then complete about 15 push and pull circles to shape and tighten the dough. Place seam side up in the banneton, perform more pinches to tighten the ball, and then cover with a shower cap and refrigerate overnight.
Bake, Cool, and Enjoy!
- Preheat the oven to 500 with the Dutch oven in the oven. Once it's heated, pull out the bread flip it out (seam side down), and brush the top with white rice flour and score. Then place in the Dutch oven (with parchment paper) and cover it with the lid. Bake for 20 minutes and then remove the lid. Bake for about 15 minutes and then check the internal temperature and doneness. If the top is brown but the internal temperature is not 200+ degrees, add the top and continue baking until its between 200-210 degrees. Let it cool for 3 hours and then slice and enjoy!
Notes
- You can replace the fresh milled flour with bread flour for similar results, but you will need to bulk ferment longer
- Feel free to add more strawberries! I only used what I had on hand
- If you struggle with it feeling wet, coat the strawberries in cornstarch
- I do not recommend using frozen strawberries
Before you go
This strawberry croissant sourdough loaf with fresh milled flour is so delicious, and packs in the nutrients from the fresh milled flour and sourdough that we all value in scratch made food. I highly recommend eating it with cream cheese, using it as a base for French toast, or cut up thin and toasted to use on a charcuterie board for a girls night. You cannot go wrong with this bread, its absolutely delicious and beautiful. I hope you and your family love this bread like mine does!
Comments
No Comments