Recipe:
500g bread flour
100g starter
360g water
9g salt
half stick of grated frozen butter (used salted bc that’s what I had on hand)
Threw dough together and did 2 sets of stretch and folds 20 minutes apart, then 2 sets of coil folds, and after my last coil fold, I stretched the dough out and laminated the dough with grated butter I popped into the freezer an hour prior. I then let the dough rise for another 5 hours or so. My kitchen is very warm, 76°-79°. After it passed the poke test, I threw it in the Dutch oven for 30 min at 450, then uncovered at 400° for about 15 (no cold proof). Turned out great. Best part is the soft crust. I have 2 young daughters and the crust is always too crunchy for them so enriched dough might be my way forward for now!
by Emergency-Wear-9969
3 Comments
Heck yeah – looks great!
I’ve just started doing this one following the King Arthur recipe!
Yummm0
My fave recipe, and my go to, is very similar to this, I follow Amy Bakes Breads recipe. When I posted it I had people say it’s not croissant sourdough because it’s not laminated like a croissant lol it’s technically a brioche or enriched sourdough
IDC though is hands down my favorite way to make it, not sure I’ve made unflavored sourdough without the grated frozen butter since I tried it that way, such a delicate crispy crust too