I've been making sourdough since Xmas 2019 and I mostly use the Tartine recipe. This time I used a recipe similar to Tartine with one big addition. It has a grated stick of cold butter folded into the dough through stretch and folds.
Because you try to keep the dough colder (70 degrees) it takes longer to proof. It took me 10 hours in a cold kitchen. After shaping I cold proofed in the fridge overnight. I also baked it for 25 minutes covered and 30 minutes uncovered instead of the 25/20 the recipe calls for. I like things crispier.
It was a wonderful load of bread. The crust was crispy, flaky and buttery while the crumb was silky and buttery. While I wouldn't make this all the time I would certainly add it to the rotation when I want something more decadent.
Here's a link with all the instructions I followed.
https://amybakesbread.com/sourdough-croissant-bread/#wprm-recipe-container-39726
by jasonj1908
3 Comments
I’ll be in my bunk.
Def gonna try this. Thanks!
I have a loaf in my fridge right now, I’m so excited!
I did a ~12 hr bulk ferment on the counter, then when I shaped it today I added like a half stick of butter (I halved my dough, the other half got jalapeño cheddar) in the shaping process. It’s not fancy butter, just regular Sam’s club butter, but I’m definitely gonna retry it and add the butter during shape and folds and use fancy butter. Maybe, we’ll see how the basic bish loaf comes out