Sourdough Croissant Bread
What if I told you that you could get rich, buttery layers of a croissant—without the hassle? I was mixing up dough for sourdough scones when I saw that pile of butter sitting there and thought—why not add this into a sourdough loaf? So I grated it up, laminated it in, kept it cool, shaped it, proofed it, and baked it… and the result? A buttery, flaky sourdough loaf that tastes like a croissant but is so much easier. Soft layers, crispy crust—who’s trying this next?
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