{"id":311622,"date":"2025-11-22T16:42:54","date_gmt":"2025-11-22T16:42:54","guid":{"rendered":"https:\/\/som2nynetwork.com\/recipes\/category-a-b\/bread\/sourdough-croissant-loaf-bbb\/"},"modified":"2025-11-22T16:42:54","modified_gmt":"2025-11-22T16:42:54","slug":"sourdough-croissant-loaf-bbb","status":"publish","type":"post","link":"https:\/\/som2nynetwork.com\/?p=311622","title":{"rendered":"Sourdough Croissant Loaf ~ BBB"},"content":{"rendered":"


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Long ago and far away, I dreamed a dream \u2026 of a Sourdough Croissant Loaf \u2026 can there be such a thing? <\/p>\n

Leave it to a Babe, in this case it is Cathy of Bread Experience<\/a> who tuned us onto this one and is Kitchen of the Month. <\/p>\n

Did I get any croissant effect? Um, well. You can always count of something unique if you\u2019re coming to a Babe\u2019s Bread Baking Kitchen Table.<\/p>\n

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Cast Iron bread loaf pan \u2026 is that butter?<\/figcaption><\/figure>\n

Yes, dear friends that was butter that baked out of the loaf baked in the special French cast iron loaf pan. I divided Cathy\u2019s recipe and baked one loaf for a friend in a cast iron casserole pan with lid. <\/p>\n

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Both loaves rose in baskets.<\/figcaption><\/figure>\n<\/figure>\n

And I put both loaves into the fridge for a slow overnight rise covering them with a shower cap.<\/p>\n

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Butter baked out of only the one.<\/figcaption><\/figure>\n
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The casserole pan: NO butter.<\/figcaption><\/figure>\n<\/figure>\n
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Kept it frozen until I folded into the dough.<\/figcaption><\/figure>\n
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I grated frozen butter.<\/figcaption><\/figure>\n<\/figure>\n
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With butter folded in and dough now ready to shape.<\/figcaption><\/figure>\n
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After resting overnight in fridge, turned out of baskets, scored and ready for the preheated pans and oven. You do want to preheat the pans and lids. You will note the special French pan comes with a mesh liner which makes it easy to drop into the super hot cast iron pan and I used a parchment round to drop the other loaf into the casserole cast iron pan.<\/figcaption><\/figure>\n<\/figure>\n
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French special cast iron loaf pan.<\/figcaption><\/figure>\n
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Cast iron casserole pan.<\/figcaption><\/figure>\n
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Both loaves: Super crust!<\/figcaption><\/figure>\n<\/figure>\n

I got two beautiful loaves I was very happy to share one with a friend.<\/p>\n

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Did I get croissant effect?<\/figcaption><\/figure>\n
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Not so much.<\/figcaption><\/figure>\n<\/figure>\n
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Did I care? Not so much! and I think fairly close to what Cathy\u2019s looks like. Just do not compare me with Kelly\u2019s A Messy Kitchen!<\/a><\/figcaption><\/figure>\n

Even though so much butter leaked out of the one loaf, they both shared the croissant butter flavor and especially when toasted, the croissant flavor. Why did the one leak and not the other? Was it the liner? OR Was the special French pan so much heavier and so required longer preheating to reach the same heat as the other? OR Was it hotter because it was heavier and absorbed more heat than the casserole cast iron pan? I will try some alternative baking but didn\u2019t have time for this bake.<\/p>\n

How much did I change Cathy\u2019s recipe? It\u2019s pretty much a given that a Babe must! So yes I did but all I did was use 50% sprouted rye and 50% bread.<\/p>\n

Bake it. There will be no regrets! This is just fabulously tasty!!!<\/p>\n

Bake on \u2026\ufffc <\/p>\n

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And check out the other Babes bakes as well. I know each will be beautiful and as always Babe unique.<\/p>\n

The Baking Babes:<\/p>\n