07/28/2026
I think I just made the best croissant bread I've ever eaten... and I'm not even exaggerating 🤯. CROISSANT SOURDOUGH. In loaf form. Baked in pans. And it's everything you'd imagine — flaky, buttery, soft, crispy edges… like sourdough and croissant had a baby and decided to flex 💪. Also, yes… that's real butter you see in there. No holding back today. QUICK VERSION (because you need this): INGREDIENTS: - 340g water - 120g starter - 500g bread flour - 12g salt - 1 stick butter (frozen & grated). THE METHOD: Mix to shaggy dough → 4 stretch & folds: - Add ½ butter at 2nd fold - Add ½ butter at 3rd fold (keep dough cool so butter stays solid!). Bulk to ~75% rise → shape → banneton → cold proof overnight. BAKE (loaf pan + cover with another pan): 450°F for 30 min covered, 425°F for 20–25 min uncovered. Let it cool… if you can resist 😅. FAIR WARNING: Butter will drip. And it will smell like absolute heaven. I made two separate batches because splitting buttery dough is a nightmare… but honestly? Worth every single second.
Full recipe + step-by-step method is in the comments. Want it? Drop a comment and I’ll send you the recipe.
