Sourdough Kouign-Amann (Advanced)
A laminated Breton pastry made with layers of sourdough, butter, and caramelized sugar — crisp, flaky, and richly indulgent.
At a Glance
Loaf Style: Laminated pastry
Skill Level: Advanced
Total Time: ~20–24 hours
Prep Time: ~1½ hours active + overnight rests
Yield: 12 individual pastries or 1 round Kouign-Amann
Hydration: ~65%
Bake Temp: 400°F / 200°C
Baking Vessel: Muffin tin (for individual pastries) or 9-inch cake pan
Ingredients
For the Dough
100g active sourdough starter (100% hydration)
250g bread flour
125ml water
20g sugar
5g fine sea salt
25g unsalted butter, softened
For Laminating
150g unsalted European-style butter, cold
100g granulated sugar (for rolling into layers)
For Finishing
Additional sugar for dusting
Optional: pinch of flaky salt
Instructions
Make the Dough
1. In a mixing bowl, combine water, starter, sugar, and salt. Add flour and softened butter. Mix until a smooth, firm dough forms.
2. Knead lightly, cover, and ferment at room temperature for 3–4 hours.
3. Refrigerate the dough for at least 1 hour (or overnight) to firm it for lamination.
Prepare the Butter Block
4. Place butter between two sheets of parchment and pound into a 6-inch square. Chill until firm but pliable.
5. Roll the dough into a 9-inch square and place the butter block in the center. Fold the corners over the butter to seal.
Laminate the Dough
6. Roll out into a 12x6-inch rectangle. Perform a single book fold (fold both ends to meet in the center, then fold again like a book).
7. Wrap and chill for 30 minutes.
8. Repeat this process twice more, chilling between each fold.
Add Sugar and Shape
9. Roll dough into a large rectangle (~12x16 inches). Sprinkle 100g sugar evenly over the surface, pressing gently into the dough.
10. Fold in thirds like a letter, then roll again lightly.
11. Cut into 12 squares for individual pastries, or roll and shape into a single round loaf for a classic presentation.
12. Place into greased muffin tins or a cake pan.
Final Proof
13. Cover and let proof at room temp for 3–4 hours, until puffed but not doubled.
Bake
14. Preheat oven to 400°F / 200°C.
15. Bake for 25–30 minutes (individual) or 35–40 minutes (whole), until deeply golden and caramelized.
16. Cool briefly, then remove from tins to prevent sticking as sugar hardens.
Visual Cues
Exterior should be deeply golden and crisp, almost candied.
Layers should be visible and flake apart easily.
Base may have a sticky caramelized sugar crust.
Why This Works
The long fermentation adds a complex tang to the rich dough, while layering sugar into the folds creates crispy, caramelized edges. The result is a deeply satisfying contrast between crackly outside and tender, buttery inside.
