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Everything Sourdough One-page recipe

Sourdough Croissant Loaf

A buttery, flaky sourdough loaf made with cold discard starter and laminated with grated butter — slow-risen for deep flavor, scored, and baked in a dutch oven.

Total time
About 19 hr 15 min
Yield
1 loaf
Starter
Discard or unfed
Heat
450°F / 232°C

Dough

  • 1 cup cold sourdough starter (unfed/discard — really old starter from the fridge)
  • 1 cup room temperature water
  • 3 cups bread flour
  • 3/4 tbsp salt
  • 1/2 cup unsalted butter (113 g / 1 stick, frozen and grated)

InstructionsDay 1

  1. Mix the starter and water together well.
  2. Add the bread flour and salt. Mix well. If it seems dry, add a little water.
  3. Uncover and let it sit on the counter for 20 minutes.
  4. Come back with wet hands. Stretch and fold the dough, then cover it.
  5. Leave on the counter for 6 hours, until the dough has doubled.

Lamination & Shaping

  1. Dust the top of the dough with flour and place it onto a working surface.
  2. Pat the dough down a little bit.
  3. Scatter half of the grated frozen butter (about 56 g) evenly over the dough.
  4. Fold it over and scatter the remaining grated butter evenly over the dough.
  5. Fold one more time and roll into a ball.
  6. Cinch the bottom and put it into the bread basket (banneton).
  7. Cover it with plastic.
  8. Put in the fridge overnight, about 12 hours.

BakingDay 2

  1. Preheat oven to 450°F.
  2. Score the dough and place it in a dutch oven.
  3. Bake for about 30 minutes with the lid on.
  4. Remove the lid and bake for 25 minutes more.
Doneness: Deep golden after the uncovered finish
Storage: Cool completely and keep airtight for up to 2 days; freeze slices to preserve the layers.
Reheat: Refresh slices in a 350°F / 177°C oven or toaster oven.
Everything Sourdough · everysourdough.com Everyday Bread · 1 loaf
Buttery laminated sourdough croissant loaf sliced to reveal swirled layers.

Everyday Bread - Discard or unfed

Sourdough Croissant Loaf

A buttery, flaky sourdough loaf made with cold discard starter and laminated with grated butter — slow-risen for deep flavor, scored, and baked in a dutch oven.

By Everything SourdoughUpdated

Total time
About 19 hr 15 min
Hands-on
35 min
Yield
1 loaf
Starter
Discard or unfed
Difficulty
Advanced
Heat
450°F / 232°C
Pan or vessel
Dutch oven

Gather first

Ingredients

Ingredients

Dough

  • 1 cup cold sourdough starter (unfed/discard — really old starter from the fridge)
  • 1 cup room temperature water
  • 3 cups bread flour
  • 3/4 tbsp salt
  • 1/2 cup unsalted butter (113 g / 1 stick, frozen and grated)

Method

Step by step

Part 1

Instructions

Day 1
  1. Mix the starter and water together well.
  2. Add the bread flour and salt. Mix well. If it seems dry, add a little water.
  3. Uncover and let it sit on the counter for 20 minutes.
  4. Come back with wet hands. Stretch and fold the dough, then cover it.
  5. Leave on the counter for 6 hours, until the dough has doubled.

Part 2

Lamination & Shaping

  1. Dust the top of the dough with flour and place it onto a working surface.
  2. Pat the dough down a little bit.
  3. Scatter half of the grated frozen butter (about 56 g) evenly over the dough.
  4. Fold it over and scatter the remaining grated butter evenly over the dough.
  5. Fold one more time and roll into a ball.
  6. Cinch the bottom and put it into the bread basket (banneton).
  7. Cover it with plastic.
  8. Put in the fridge overnight, about 12 hours.

Part 3

Baking

Day 2
  1. Preheat oven to 450°F.
  2. Score the dough and place it in a dutch oven.
  3. Bake for about 30 minutes with the lid on.
  4. Remove the lid and bake for 25 minutes more.

For next time

My Kitchen Notes

Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.

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Finish well

After baking

Doneness, storage, and reheating notes for this recipe.

Doneness

Deep golden after the uncovered finish

Storage

Cool completely and keep airtight for up to 2 days; freeze slices to preserve the layers.

Reheat or serve

Refresh slices in a 350°F / 177°C oven or toaster oven.

Keep Baking

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