This Croissant-Inspired Sourdough Loaf Might Be My New Favorite

From My Bake Notes

I first made a large round loaf with 500g all-purpose flour, then scaled it down to a medium loaf using a blend of all-purpose and home-milled rye flour. I found the rye added a lovely nutty depth without weighing down the layers. I think this loaf would also work well with spelt.

The full recipe includes detailed baking tips, a comparison chart between the two loaves, and guidance for both sourdough and yeast bakers.

👉Read the Full Recipe + Two Loaf Options

Why This Recipe Works

• Flaky, buttery layers without complex lamination

• Tangy sourdough flavor with a hint of richness

• Two loaf sizes: full or medium with a rye twist

• Cold-ingredient method works even in summer heat

• Grated frozen butter makes layering easy

• Dutch oven or loaf pan friendly

• Freezer-friendly for toast-on-demand

👉Get the Recipe for this Sourdough Croissant Loaf

Laminating in Warm Weather

If your kitchen feels more like a proving box in August, don’t worry, this recipe is still totally doable. Here’s how to keep things cool and successful:

• Start cold, stay cold: Use your sourdough starter straight from the fridge and chill your water with ice cubes.

• Grate + freeze your butter: This eliminates the need for rolling and shaping a butter block, and makes layering a breeze.

• Chill between folds: If your dough softens too much while working, pop it in the fridge for 15–20 minutes between folds.

• Use parchment paper: Just in case the butter leaks (I didn’t have any, but it’s a great insurance policy).

• Skip the rush: Work patiently and keep your ingredients cool at every step. This is especially important in hot kitchens.

Baker’s Tip: Why Grated Butter Works

Grated butter is a shortcut that simplifies lamination. No butter block, no intense rolling.

Because the cold shreds are evenly distributed between dough layers, you still get that signature flakiness without the stress. It melts gently during baking, creating tender, airy pockets that mimic a classic croissant crumb.

Tips for Laminating in a Cold Kitchen

Laminated doughs love cooler temps, but you may need to make a few adjustments:

• Let the dough rest longer if the butter feels stiff.

• Reduce fridge time to avoid over-chilling.

• Use room-temperature water to keep the dough workable.

• Expect slower proofing. Go by feel, not just time.

Let’s Bake Together!

If you try this loaf, I’d love to see it. Tag @bread_experience on Instagram.

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