Croissant Sourdough Bread
, 3 days (mostly rising/proofing), Yield: 1 large bâtard
A laminated sourdough with croissant-like butter layers, built over three days with folds and a long cold proof.
| prepDay 3: Preheat oven to 475°F / 245°C with covered baker on center rack (or baking stone/steel on center rack and cast iron skillet on lower rack), 1 hour before baking. | ||||||||||||||
| 90 g King Arthur Unbleached Bread Flour | Mix preferment, let rise 8–12 hrs | Add water & egg yolk, whisk until combined | Add flour, sugar & salt, stir until homogenous | Rest 20 min, then vigorous fold 1–2 min | Bowl fold (8–12 times), rest 20 min | Stretch to 14" square on moistened surface | Laminate: grate 2/3 butter, fold thirds, grate rest, roll into log | Rest 30 min, then coil fold twice, rest 30 min | Rise until puffy, 2–4 hrs | Shape into bâtard, proof 1 hr room temp | Refrigerate 12–24 hrs | Score loaf with lame or razor | Bake 450°F / 230°C, 35–40 min (lid off after 20 min) | Cool before slicing with serrated knife |
| 1/3 cup plus 90 ml water, lukewarm | ||||||||||||||
| 21 g ripe sourdough starter | ||||||||||||||
| 3/4 cup plus 2 tablespoons to 1 cup plus 1 tablespoon / 200–240 ml water, lukewarm | ||||||||||||||
| 1 large egg yolk | ||||||||||||||
| 360 g King Arthur Unbleached Bread Flour | ||||||||||||||
| 13 g granulated sugar | ||||||||||||||
| 12 g table salt | ||||||||||||||
| 113 g salted butter, frozen | ||||||||||||||
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