Full Recipe
Author
Martin Philip | 2025-05-08
Description
To make a loaf of sourdough bread that has the taste and texture of a croissant, you need to add butter — and plenty of it. In our take on Amy Bakes Bread's viral bread of the same name, grated frozen butter is laminated into an egg yolk-enriched dough to create silky-soft, pull-apart layers and a light, open crumb. Making the loaf over the course of three days gives the dough plenty of time to develop a pronounced but balanced tang. It will stay soft and sliceable for days, but once you try a slice, you just might polish off the whole thing.
