I made the viral croissant sourdough loaf and it turned out so pretty 😍

Recipe:
125g starter
350g water
500g AP flour
10g salt
1 stick frozen unsalted butter (grated)

Autolyse flour and water for 1 hour. Added starter and salt, combine. Let rest for 1 hour. Perform first set of stretch and folds. Wait 30 mins. On second stretch and fold, add half of the frozen grated butter. Return butter to freezer. After 30 mins, add remaining frozen grated butter and perform third set of stretch and folds. Perform fourth and final set of stretch and folds after another 30 mins.

Bulk ferment- I used the aliqout method, but use whatever works for you! Once BF is done, dust work surface with rice flour, lay dough out on work surface in a rectangular shape. Laminate dough in trifold/envelope fold. Roll dough to shape boule. The butter starts to heat up the more you work the dough so don’t over do it! Plop info floured banneton. Cover with shower cap. Cold proofed over night in fridge.

Preheat oven to 450° with bread oven/DO in it. Once oven reaches temp, remove dough from fridge. It has hopefully continued to proof some in the fridge. Place dough on silicone bread sling or parchment paper. Remove BO/DO from oven. Place bread in BO/DO, cover and place in oven for 6 mins. Remove from oven after the 6 mins to score, recover and place back in oven for 23 mins. Remove lid, lower oven temp to 425° and let bread bake uncovered for 15 mins or to desired color. Remove from oven and place loaf on a wire rack to cool. There will be some melted butter drippings so have something to catch it under your wire rack!

Bon appétit!