Long ago and far away, I dreamed a dream … of a Sourdough Croissant Loaf … can there be such a thing?
Leave it to a Babe, in this case it is Cathy of Bread Experience who tuned us onto this one and is Kitchen of the Month.
Did I get any croissant effect? Um, well. You can always count of something unique if you’re coming to a Babe’s Bread Baking Kitchen Table.
Yes, dear friends that was butter that baked out of the loaf baked in the special French cast iron loaf pan. I divided Cathy’s recipe and baked one loaf for a friend in a cast iron casserole pan with lid.
And I put both loaves into the fridge for a slow overnight rise covering them with a shower cap.
I got two beautiful loaves I was very happy to share one with a friend.
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’t have time for this bake.
How much did I change Cathy’s recipe? It’s pretty much a given that a Babe must! So yes I did but all I did was use 50% sprouted rye and 50% bread.
Bake it. There will be no regrets! This is just fabulously tasty!!!
Bake on …
And check out the other Babes bakes as well. I know each will be beautiful and as always Babe unique.
The Baking Babes:
