Buttery Sourdough Layers (Print Version)

# Ingredients:

→ Levain (1:10:10 ratio, 10-12-hour peak at 78-80ºF)

01 - 1 teaspoon active and bubbly sourdough starter (6 grams)
02 - Half a cup of bread or all-purpose flour (60 grams)
03 - A quarter cup of water (60 grams)

→ Sourdough Croissant Bread

04 - 1/2 cup lively and bubbly levain (120 grams)
05 - 1 cup and 6 tablespoons water (340 grams)
06 - 1 1/2 teaspoons salt (10 grams)
07 - 3 1/2 cups bread flour (500 grams)
08 - 1/2 cup unsalted butter (113 grams)

# Instructions:

01 - Combine bubbly sourdough starter with water and your flour of choice. Leave it loosely covered and let it sit in a warm area (78-80°F) for 10 to 12 hours until it doubles, gets puffy, and peaks. Tip: If you already have active sourdough starter with equal parts flour and water, you can swap it with the levain for the same results.
02 - Stir the levain and water together in a large mixing bowl. Toss in the salt and bread flour, and then blend it all into a sticky, wet dough using a spoon or dough whisk. Cover it up and let it take a 30-minute break. Note: Dough temp is key here. You want it warm enough to rise but not so warm that the butter melts; I find 70-72ºF works perfectly.
03 - After 30 minutes of resting, wet your hand. Reach down into the bowl, grab the dough, stretch it upward, and fold it over the top. Turn the bowl slightly, and repeat until you’ve worked your way around the bowl. Keep the dough covered again and let it sit for another 30 minutes.
04 - After waiting 30 minutes, take the cold butter and grate half of it directly over the dough. Keep the other half chilled in the fridge for later. Use the same stretch-and-fold motion to combine the butter into the dough. Cover it and let it rest again for another 30 minutes.
05 - After the next 30-minute wait, sprinkle the rest of the chilled, grated butter over the dough. Work it into the dough using the same stretching and folding technique. Cover it once more and let it rest for another 30 minutes.
06 - Do one last round of folds after 30 minutes. You should notice the dough is holding its shape and feels stronger. If it still feels loose, give it a couple extra folds to help firm it up. Cover and set aside.
07 - Let the dough rise for 6 to 7 hours (covered). You'll know it's ready for shaping when it rises about 70%, jiggles slightly, and has bubbles visible on the surface and sides. Pro tip: This recipe needs lower temperatures to keep the butter from melting too fast.
08 - Flip the bowl upside down and let the dough gently fall onto a clean counter. Avoid releasing too much air. With wet hands and a bench scraper, slightly tighten the dough into a ball by tucking the edges under repeatedly. Turn the dough as needed to maintain tension.
09 - Let the shaped dough sit uncovered at room temperature for roughly 30 minutes. It may spread a little as it relaxes, getting ready for the next step.
10 - Dust a bowl or banneton with flour and line with a cloth or net. Sprinkle a little flour on top of the dough. Lift the dough using a knife or scraper, turning it as you fold sections over the top to build tension. Continue shaping until it's tight, circular, and ready to place seam-side up into the prepared bowl.
11 - Cover the bowl with plastic wrap, a towel, or a cap. Let it chill in the fridge anywhere from 12 to 18 hours. If you’re in a rush, keep it on the counter for 2-3 hours until risen, then cool it in the freezer briefly (15-20 minutes) or for an hour or two in the fridge.
12 - Warm up your oven and Dutch oven (lid included) at 450°F for at least 20 minutes. When ready, pull out the cold dough. Lightly dust it with flour, add parchment paper on top, then flip it upside down. Carefully remove the covering plus the bowl or banneton.
13 - Using a bread lame or very sharp knife, cut a shallow line into your dough at a 30-degree angle about 1 inch deep. It's best to score while the dough is still cold from the fridge.
14 - Place the dough (on its parchment paper) into the heated Dutch oven. Cover with the lid and lower the heat to 425°F. Bake for 25 minutes. Then take off the lid and bake another 20 minutes or until it hits 195-200°F internally. Remove and cool on a rack.

# Notes:

01 - It’s crucial to manage the dough’s temperature – warm enough for rising but cool enough to keep butter flaky. 70-72ºF works for me.
02 - If you already have bubbly starter, feel free to use equal amounts in place of the levain.
03 - The butter may melt while baking, creating a crispy, golden crust! Add parchment paper to the Dutch oven to catch any mess.
04 - Want to add a twist? Mix in 200 grams of chocolate chips during the fourth stretch-and-fold step!

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