If a croissant and a sourdough loaf had a baby… this would be it.

This sourdough croissant loaf is flaky, rich, and golden—packed with layers of cold-grated butter that melt into the dough as it ferments. It’s the perfect mix of that classic sourdough tang and buttery pastry-like goodness.

It’s not complicated, but it is magical. Let’s bake.

GRAB THE SAME STARTER I USE IN ALL OF MY BAKED GOODS HERE 👇

Rustic Roots Freeze Dried Sourdough Starter

Written Directions are Below but if you prefer a visual tutorial you can watch that here:

✨ Ingredients

200g active sourdough starter

646g water
1000g bread flour
20g salt
2 sticks of butter (cold or frozen, grated on a large-hole grater)

🥣 Instructions

1. Activate Your Starter

Make sure your freeze-dried sourdough starter is fully active before starting. It should be bubbly and doubled in size. If it’s sluggish, give it a few more hours or another feeding.

2. Mix the Dough

In a large bowl, whisk together the 200g active starter and 646g water until frothy.

Add 1000g bread flour, mix with a spatula, then use your hands to fully incorporate.

Cover and let rest for 1 hour (this is your autolyse phase).

3. Add Salt

Add 20g salt to the dough and mix well with your hands. You want the salt fully dissolved and evenly distributed.

Cover again and rest for 30 minutes to 1 hour.

4. First Stretch and Fold

Perform your first set of stretch and folds until the dough builds good tension.

Cover and rest for 30 minutes to 1 hour.

5. Butter Incorporation – Round 1

Grate 1 stick of butter (frozen or cold) using a large-hole grater to avoid clumping.

Add half a stick at a time, and after each half-stick, do four stretch and folds.

Cover and rest for 30 minutes to 1 hour.

6. Butter Incorporation – Round 2

Repeat the same process with the second stick of butter: grate, add in halves, stretch and fold four times for each half-stick.

Cover and rest for 1 hour.

7. Final Stretch and Fold

Give the dough one last set of stretch and folds.

Then cover and allow it to bulk ferment at room temperature until it’s nearly doubled.

(Note: it may not fully double because of the butter, but you should see a nice puff and rise.)

8. Cold Ferment

Shape the Dough and place in banneton (proofing basket) and place the dough in the fridge overnight for a slow, flavor-rich fermentation.

9. Shape and Bake

The next morning Place in loaf pan with another loaf pan on top and Bake at 450°F (218°C) for about 30 minutes, remove the top loaf pan and bake an additional 10-15 min (depending on your oven) or until golden brown and hollow-sounding when tapped.

🧡 Why You’ll Love This

This loaf is crazy flaky, soft inside with a slightly crispy crust, and has that satisfying layered effect from the butter. It’s like a croissant—but you get to slice it, toast it, slather it with jam, or eat it warm straight out of the pan.