Adding to the croissant sourdough wagon! 4 leaf clover 🍀

500g flour

350g water

12g salt

150g starter

1 stick (1/2 cup butter, frozen & grated)

Kept dough between 66-68 degrees (fahrenheit) for bulk ferment for 9 hours, then shaped and bulk fermented in banneton for another 3 hours after shaping before cold proofing in fridge for 10 hours.

Mix dough, let sit for 1 hour then perform first stretch and fold. Added half of the frozen grated butter during 2nd stretch and fold, and the second half during the third. Four sets of stretch and fold 30-45 mins apart.

Bake for 30 mins at 450 with lid on, 12 minutes lid off.