My Croissant Sourdough Loaf

This is my Croissant Sourdough Loaf!

Ingredients
125g Starter
350g Water
500g Unbleached AP Flour
12g Salt
2 Sticks of Kerrygold Salted Irish Butter (Frozen)

Steps
125g of starter in bowl + 350g of warm water. Mix throughly.
Add 500g of Unbleached AP Flour + 12g of salt
Mix throughly.

Placed in my Broad & Taylor container.

After an hour, started my first set of stretch and folds but I start to incorporate the butter.

With a cheese grater, grate the butter (1/4th stick) and combine with 1st set of stretch and folds.

After 30 min, second set of stretch and folds, incorporating another 4th of frozen grated butter.

Repeat 2x more (30min) grated butter incorporating during S&F.

After last set of stretch/folds let bulk ferment (mine took 7 hours)

After bulk fermentation, spread out dough and incorporate the 2nd stick of butter, grated on the dough and as you shape it.

Once shaped, place in pan (I only use loaf pans), I covered with a clear plastic cover and cold proofed for 18hrs.

Out of fridge, scored –
Bake at 450°f with a top pan lid for 30min
Then remove top pan lid, at 425°f for 20min.

Let cool. Enjoy and serve.

Now, you don't have to go crazy adding 2 sticks of butter I was just pushing my limits I typically only use 1 for my Croissant loaf.

The crust ia flakey and the bread will pretty much melt in your mouth.

I love to make grilled cheese etc with this bread or any other hot sandwich. It also stays incredibly soft.

Because of the weight of the butter if you want a good rise def push bulk fermentation.