Sourdough Croissant Bread
"This Sourdough Croissant Bread is the perfect fusion of two bakery classics - crisp, buttery croissants and tangy, chewy sourdough...."
INGREDIENTS
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6 grams sourdough starter ripe, bubbly and active (about 1 teaspoon)
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60 grams all-purpose or bread flour (about 1/2 cup)
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60 grams water (about 1/4 cup)
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120 grams levain, ripe, bubbly and active (about ½ cup, see recipe notes)
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340 grams water (about 1 cup plus 6 Tablespoons)
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10 grams salt (about 1 1/2 teaspoons)
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500 grams bread flour (about 3 1/2 cups)
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113 grams unsalted butter (about 1/2 cup)
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