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Lazy Sourdough Croissant Loaf (With Shaved Frozen Butter)

Lazy Sourdough Croissant Loaf

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Prep Time 1 hour
Cook Time 40 minutes
Servings 1 loaf

Ingredients
  

For the dough

  • 100 g active sourdough starter (100% hydration), fed and bubbly
  • 240 g whole milk, warm (any milk works, plant-based is fine)
  • 25 g sugar (optional, helps browning)
  • 350 g all-purpose flour, plus more for dusting
  • 7 g salt

For the butter

  • 170 g unsalted butter, frozen solid
  • 1 tbsp flour (optional, for tossing the butter shreds)

Instructions
 

  • Whisk the starter, warm milk, and sugar in a big bowl. Add the flour and salt and stir into a shaggy dough. Cover and rest 30 minutes.
  • Over the next hour, do 2–3 sets of gentle stretch and folds. Then ferment at room temperature 4–6 hours until puffy, or refrigerate overnight.
  • Grate the frozen butter on a box grater, toss the shreds with a little flour, and keep them in the fridge.
  • Roll the dough into a 9×14-inch rectangle. Sprinkle half the butter over the bottom two-thirds, pat it down, and fold like a letter. Chill 20–30 minutes.
  • Repeat the roll, butter, and fold once or twice more with the remaining butter, chilling between folds.
  • Roll into a 9×12-inch rectangle, roll it up tightly like a cinnamon roll, and set it seam-side down in a parchment-lined loaf pan. Brush with egg wash or melted butter if you like.
  • Cover loosely and proof 4–6 hours at room temperature or overnight in the fridge, until puffy and jiggly.
  • Bake at 400°F (200°C) for 35–40 minutes until deep golden, tenting with foil if it browns too fast. Cool completely before slicing.

Notes

Cold dough and cold butter are the whole trick. Try cinnamon sugar, cheese, or chopped herbs between the layers.