Sourdough Croissant Loaf

Laminated layers, buttery richness, and that signature sourdough tang — all baked into a golden, sliceable loaf.

At a Glance

• Loaf Style: Laminated enriched loaf

• Skill Level: Advanced

• Total Time: ~48–72 hours

• Prep Time: ~1 hour active (plus rolling and shaping)

• Yield: One loaf (9x5” tin)

• Hydration: ~60%

• Bake Temp: 400°F / 200°C

• Baking Vessel: Loaf tin lined with parchment

Ingredients

Dough

• 100g active sourdough starter

• 400g bread flour

• 50g all-purpose flour

• 8g fine sea salt

• 30g sugar

• 200g cold whole milk

• 40g unsalted butter, softened

Butter Block (Beurrage)

• 225g cold unsalted European-style butter

• Between 2 sheets of parchment, shape into a 6x6" square and chill until firm

Egg Wash

• 1 egg

• 1 tbsp milk

• Pinch of salt

Instructions

Make the Dough (Day 1)
1. In a stand mixer, combine starter, flours, sugar, salt, and milk. Mix until a shaggy dough forms.
2. Add softened butter and knead until smooth and slightly tacky — about 8–10 minutes.
3. Shape into a rectangle, wrap, and refrigerate overnight (12–16 hours).

Laminate the Dough (Day 2)
4. On a lightly floured surface, roll dough into a rectangle approx. 12x8”. Place the chilled butter block in the center and fold dough over it like a letter (book fold), sealing edges.
5. Roll gently into a long rectangle, about 18–20” in length.
6. Fold into thirds (letter fold). Wrap and chill for 45–60 minutes.
7. Repeat the rolling and folding process 2 more times (3 total folds), chilling between each.

Final Roll and Shape (Day 3)
8. Roll laminated dough into a long rectangle (~8x18”).
9. Starting from the short edge, roll up tightly into a coil or spiral, as if making cinnamon rolls.
10. Place seam-side down in a greased or parchment-lined loaf tin.
11. Cover and proof at room temperature for 6–8 hours until noticeably puffed and jiggly.

Bake
12. Preheat oven to 400°F / 200°C.
13. Brush the top gently with egg wash.
14. Bake for 35–40 minutes until deep golden brown and crisp on top.
15. Let cool in the tin for 10 minutes, then transfer to a wire rack.

Visual Cues

• The loaf should have a bronzed, glossy crust with clearly defined laminated layers visible along the edges and base.

• Inside: buttery ripples of flake, with a soft yet structured crumb perfect for slicing.

Why This Works

Lamination creates those crisp, shattering layers you expect from croissants, while baking it in loaf form gives the dough structure and practicality. Sourdough lends depth, complexity, and digestibility to what is otherwise a deeply rich, indulgent dough.