@cookwithhali: Croissant-Style Sourdough Bread (No Dutch Oven) Ingredients • 100 g active starter (about ½ cup) • 350 g flour (about 2¾ cups) • 235 g water (about 1 cup) • 1 tsp salt • 1 stick frozen butter Instructions 1. Mix water, starter, and flour. Cover and rest 40 minutes. 2. Add salt + 1 tbsp water, mix well. Cover and rest 30 minutes. 3. Grate half of the frozen butter over the dough and do a gentle stretch & fold, then immediately 2 coil folds. Cover and rest 30 minutes, then repeat once more. 4. Let the dough rise about 5 hours in a cool place to prevent the butter from melting. 5. Put your dough onto a floured surface, then grate the remaining frozen butter over it. Fold the sides over and roll, then roll again. Turn the dough between your hands up and down to create surface tension. 6. Place in a floured banneton, cover and refrigerate overnight. Next day preheat oven at maximum temperature for 40 minutes with two racks (bottom for water, middle for bread). 7. Place dough on parchment, dust with flour, score, and slide into the oven. Pour boiling water on the bottom rack and close quickly. 8. Bake at 480°F (250°C) for 15 minutes, then 400°F (205°C) for 20 minutes. #sourdough #sourdoughbread #sourdoughtok #sourdoughbaking #bread

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Thursday 05 March 2026 22:53:49 GMT