Sourdough Croissant Bread Recipe: I Tried Two Methods for Perfect Flakiness!

In this video, I’m showing you how to make Sourdough Croissant Bread with two different methods! 🍞🥐 I’ve experimented with two variations to give you options for achieving that perfect, flaky, buttery texture that tastes just like a croissant with a sourdough twist.

Method 1 uses egg yolk for a richer texture, while Method 2 uses milk for a slightly softer crumb. Both methods result in delicious, homemade bread that’s crispy on the outside and soft and airy on the inside.

Follow along as I walk you through the entire process from mixing to baking, and decide which method you like best!

For starter:
20g starter
60g water
1-2g whole wheat flour
58g all purpose flour

Ingredients for Method 1 (with Egg Yolk):
360g water (plus 1 tbsp reserved for later)
1 egg yolk
30g honey
115g sourdough starter
500g bread flour
11g salt
100-120g butter (cold or frozen)

Ingredients for Method 2 (with Milk):
300g water
75g milk
30g honey
115g sourdough starter
500g bread flour
11g salt
100-120g butter (cold or frozen)

Bake: 475F - 20min with lid on, 450F - 20-25min without lid

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Glass bowls: https://amzn.to/424rgE6
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Flour Duster: https://amzn.to/3BWeHAh
Round Cutting Board: https://amzn.to/408hEFR
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Silicone Bowl Scraper: https://amzn.to/40jReBf

0:00 - Intro
0:37 - 1st Method
0:54 - 2nd Method
1:08 - Continue for Both Methods (Adding Starter)
1:59 - Adding Salt and Kneading
2:44 - Stretch and Fold
3:12 - Lamination
3:59 - Adding Butter
4:14 - Folding and Rest
5:17 - 1st Coil Fold
5:40 - 2nd Coil Fold
6:01 - 3rd Coil Fold and Bulk Fermentation
6:22 - Shaping Bread
7:20 - Cold Final Proof
7:38 - Preheating the Oven
7:47 - First Loaf Baking
8:49 - Second Loaf Baking

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