Sourdough Croissant Loaf

How to make it

1. 1

   Prep

   • Have the sourdough starter active. / • Have the butter cold and flattened, ready for folding. / • Set up the oven so it can be steamed.

2. 2

   Mix 1⅔ cups of water with the egg yolks, honey, active sourdough starter, and bread flour.

3. 3

   Autolyse for 20 to 30 minutes.

4. 4

   Add the salt and an extra 2 Tbsp of water and knead.

5. 5

   During the bulk ferment, do 3 to 4 sets of stretch and folds.

6. 6

   Cold-ferment it overnight in the refrigerator.

7. 7

   Laminate the dough with the cold butter.

8. 8

   Do 2 letter folds of 3 layers each.

9. 9

   Shape it into a loaf.

10. 10

    Give it a final proof of 2 to 3 hours.

11. 11

    Bake at 450°F (230°C) with steam for 20 minutes.

12. 12

    Adjust the temperature and bake 15 to 20 minutes more, until it is cooked through to the center.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• If the butter melts, the layers collapse.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• Dough can only be fixed before it goes in the oven — a little more flour if it is slack, a little more water if it is stiff. Once baked, nothing can be changed.