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A yeast-free, naturally leavened sourdough croissant bread featuring flaky, buttery layers with a golden, crisp crust and soft center, made using sourdough starter and cold butter.

  • Total Time: 12-16 hours (includes long proofing times; mostly hands-off)
  • Yield: 1 loaf (approx. 8-10 slices) 1x

Ingredients

Scale
  • 3 ½ cups bread flour
  • 1 cup active, bubbly sourdough starter
  • ½ cup whole milk (or plant-based milk for vegan)
  • ¼ cup granulated sugar
  • 1 teaspoon salt
  • 1 egg (optional, non-vegan)
  • 1 cup unsalted cold butter (or dairy-free butter for vegan)
  • 1 egg yolk (for egg wash, optional)
  • 1 tablespoon milk or water (for egg wash, optional)

Instructions

  1. In a large bowl, stir together sourdough starter, milk, sugar, and salt.
  2. Slowly mix in the bread flour until a soft dough begins to form.
  3. Knead by hand or with a mixer for 8-10 minutes until smooth and stretchy.
  4. Cover the bowl lightly and let the dough rest for 2-4 hours at room temperature until slightly puffed.
  5. Sandwich cold butter between parchment paper sheets and roll into a thin rectangle; chill in fridge.
  6. Roll the rested dough into a large rectangle on a floured surface.
  7. Center the butter block on top and fold the dough edges to enclose the butter completely.
  8. Roll the dough gently then fold into thirds like a letter.
  9. Chill the dough in the fridge for 30 minutes.
  10. Repeat the rolling and folding process three more times, chilling 30 minutes between folds.
  11. After final fold, roll dough out and shape into a loaf.
  12. Place shaped dough in greased loaf pan, cover well, and let rise at room temperature for 8-12 hours (overnight preferred).
  13. Preheat oven to 375°F (190°C).
  14. Optionally brush the loaf with egg wash for a glossy finish.
  15. Bake for 30-35 minutes until golden brown.
  16. Cool for about 10 minutes before slicing and serving.

Notes

Use an active, bubbly sourdough starter for best rise and flavor., Keep butter cold to create flaky layers., Slow, overnight fermentation enhances flavor., Add 1 tsp vanilla extract or a dash of cinnamon to dough to vary flavor., To create a crispier crust, bake with a pan of water in the oven to generate steam., Dairy-free adaptations: use vegan butter and plant-based milk., You can skip lamination for a less flaky but still tasty bread., Sourdough discard can be used but will result in less lift and flavor compared to active starter., Store wrapped at room temperature for up to 3 days, refrigerated up to 5 days, or frozen (sliced) up to 2 months., Reheat slices in a toaster oven at 300°F for ~5 minutes for fresh-baked taste.

  • Author: Laura
  • Prep Time: 4 hours (includes dough resting and shaping)
  • Cook Time: 30-35 minutes
  • Category: Bread
  • Cuisine: French-inspired sourdough

Nutrition

  • Serving Size: 1 slice
  • Calories: Approximately 220-280 calories per slice (varies with ingredients and slice size)
  • Fat: 12-15 grams per slice (from butter)
  • Carbohydrates: 25-30 grams per slice
  • Protein: 6-8 grams per slice