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Soft Sourdough Croissant Sandwich Bread

Make this amazingly soft and fluffy sourdough croissant sandwich bread. It is true sourdough sandwich bread. There is no commercial yeast in this bread. It is amazing and the flavor is perfection. The addition of butter during the stretch and folds gives this bread a flaky crust and a traditional croissant flavor.
Course Appetizer, bread
Cuisine American
Keyword sourdough bread recipe, sourdough sandwich bread
Cook Time 11 hours
Servings 2 loaves

Ingredients

  • 300 grams sourdough starter active and bubbly
  • 650 grams warm water
  • 1000 grams white bread flour
  • 50 grams honey
  • 40 grams olive oil or avocado oil
  • 20 grams fine sea salt
  • 1/2 cup frozen or cold high quality butter

Instructions

  • I am sharing two different ways to make this dough.
    First Method:
    In a large bowl, mix your fed sourdough start, water, flour, oil, honey and salt. I like to use my danish dough whisk to mix it together before then using my hands to finish combining it completely.
  • Next let this mixture sit covered for 1 hour.
  • Once it has sat for an hour, you want to do your stretch and folds. I like to do them every 20 minutes. This takes the place of the knead process that you usually do in a stand mixer. You can go as long as 30 minutes in between. But if you are in a bit of a hurry, you can do 20 minutes. You want to do 4 stretch and folds.
    You will grate the butter into the dough during your first or second stretch and fold. Carefully fold it in as you do these steps. Do not work with it too much to melt the butter.
    By the time you are done with your last stretch and fold, the butter will be completely folded in, but not melted into the dough.
  • Once you have finished your stretch and folds you have an option. I like to let my dough sit for about 3-4 hours and bulk ferment. Then I put the dough directly in the fridge and leave it overnight or for 10-12 hours.
    You can also put it right into the fridge after you are done with the stretch and folds, but I like to give it more time. I find it makes the bread a bit more flavorful and the texture is so nice.
  • After it has been in the fridge, take it out and let it come to room temperature. This takes about 1-2 hours.
  • Method 2:
    Overnight Bulk Method. Before bed around 9 or 10, mix your dough according to the earlier directions. Follow the instructions of the stretch and folds.
    You will grate the butter into the dough during your first or second stretch and fold. Carefully fold it in as you do these steps. Do not work with it too much to melt the butter.
    By the time you are done with your last stretch and fold, the butter will be completely folded in, but not melted into the dough.
    Once finished with the stretch and folds, let the dough sit overnight for up to 6-8 hours in a cool area of your kitchen.
    In the morning the dough should be double in size.
  • Shaping the dough: Divide the dough into two large sections if you want two large loaves. You can also cut it into 3 and makes 3 slightly smaller loaves.
  • Place your dough on a lightly floured surface. I prefer not to flour my work surface, especially if your dough is properly proofed it will not be sticky. Stretch your dough into a rectangle. Fold it in thirds and then roll it up into itself. Pinch the ends and tuck them under. Place the dough into a greased loaf pan seam-side down. Cover with a wet towel or I like to use shower caps or plastic wrap and allow the dough to proof until it has doubled or almost doubled.
    You can also roll the rectangle and then cut it down the length of the dough and twist it to create a twisted loaf. Place it in a greased bread pan. Cover the bread pans with plastic or a damp cloth. Let the dough rise again until it has doubled.
  • While it is rising, preheat the oven to 400 degrees. Once the dough rises, cut some slices in the top and place in the oven. Place a pan with hot water below the bread to allow some steam. This helps with the crust and the rise of the bread.
  • Bake for 35-40 minutes or until the top is a nice golden brown. If you tap the top and it sounds hollow, it is done.
  • Remove the bread from the oven and carefully take the bread loaves out of the pans and let them cool on a wire rack.
  • Cool completely and then cut and enjoy! These sandwich loaves are the perfect combination of sandwich bread and my traditional dutch oven sourdough bread! The buttery flavor reminds me so much of croissants. You cannot go wrong with this bread!