Скачать или смотреть Croissant Sourdough

I am glad I tried the popular croissant sourdough because every bite of it was worth it. Sourdough is already a star of the show but combining it with butter takes the aroma and the flavor over the roof. You have to try it.
I combined the two popular trends by spreading the homemade pistachio cream on a slice and topping it with chopped dark chocolate. My love for bread and butter was screaming with joy when I took a bite of it.😋😅
I made two small loaves using 300g flour instead of 500g. For softness, I used one yolk and some honey to add some richness and flavor alongside the butter.
Note: Add salt, egg yolk, and honey after one hour of the dough rest so the starter gets time to work. Don't use frozen butter, instead use butter straight from the refrigerator. After the dough is done proofing, laminate the dough and shred butter over it. Must bake it in a pot as about one tablespoon of butter will pool in the bottom of the pot.

Croissant Sourdough

To make the levain:
50 g starter
50 g filtered water
50 g unbleached flour

To make the dough:
150 g levain
200 g filtered water
300 g bread flour
1 egg yolk
1 tbsp honey
7g kosher salt
1 stick of cold unsalted butter

Mix water and levain together. Add flour to it and blend. The dough will look clumpy but cover it tight and let it rest for one hour so the gluten can develop.
Now add the yolk, honey, and salt to it and start mixing and kneading it. Use your favorite method of mixing and kneading till the yolk and honey are well incorporated.

Cover it and keep it at 75 F for 40 minutes. Then do your first stretch and fold. Cover again and let it rest again for 40 minutes. Repeat another stretch and fold. Complete a total of three stretches and fold at the 75F.

Then let it bulk ferment till the dough doubles in size. Transfer to a floured surface and laminate it. Shred butter straight from the fridge over it. Fold it over itself in thirds. Shred some butter over it again and fold it.
Roll your dough for preshaping. Let it relax for 20 minutes then finally shape it tight.
Transfer it to a floured banneton seam side up and cover it. Place it in the fridge for overnight cold ferment.

Next day, heat your oven to 500 F and place your Dutch oven inside. Let it heat up in the oven. Invert the loaf over a piece of parchment and score it. Quickly place it in the Dutch oven and place the lid over it. Bake it at 500 for 15 minutes.
Then remove the lid and lower the oven temperature to 450 F. Bake again for 20 minutes. Let it cool your very flaky and tender golden brown loaf.
Slice it and enjoy it as is or with your favorite spreads.