I Perfected the VIRAL TikTok Sourdough Croissant Loaf (Secret Ingredient!)

Ingredients

• 200 ml Water (room temperature for initial mix)
• 1 Egg Yolk (large egg yolk, at room temperature)
• 18 g Honey (light honey, adds subtle sweetness)
• 70 g Active Sourdough Starter (100% hydration, fed and bubbly)
• 300 g Bread Flour (high‑protein flour for strong gluten)
• 6 g Salt (fine sea salt)
• 15 ml Water (room temperature, added after first bulk rest)
• 100 g Butter (frozen, grated evenly for lamination)
• 30 g Rice Flour (for dusting the work surface and banneton)
• 150 ml Double Cream (whipped with sugar and strawberries for topping)
• 15 g Sugar (granulated, for sweetening the cream)
• 200 g Strawberries (washed, hulled, halved; some whole for garnish)

Instructions

1. Combine Initial Ingredients

   In a large mixing bowl, add 200 ml water, 1 egg yolk, 18 g honey, 70 g active starter and 300 g bread flour. Wet your hands and mix thoroughly by hand until no dry flour remains.

   Time: PT5M

2. First Bulk Fermentation

   Cover the bowl with plastic wrap and let the dough rest for 1 hour at 23‑24 °C.

   Time: PT60M

   Temperature: 23-24°C

3. Add Additional Water

   Sprinkle 15 ml water over the dough and mix by hand for about 5 minutes until fully incorporated.

   Time: PT5M

4. Second Rest

   Cover again and let rest for 30 minutes at 23‑24 °C.

   Time: PT30M

   Temperature: 23-24°C

5. Stretch and Fold

   Wet your hands, gently lift the dough, stretch it upward, then fold it over itself. Repeat about 8 times until the dough feels tighter.

   Time: PT5M

6. Rest After Stretch‑Fold

   Cover and let the dough rest for 40 minutes at 23‑24 °C.

   Time: PT40M

   Temperature: 23-24°C

7. Butter Lamination – First Layer

   Grate the frozen butter (90‑105 g) evenly over the dough. Fold the dough over the butter, then gently stretch and fold to encase the butter.

   Time: PT10M

8. Rest After First Lamination

   Cover and rest for 40 minutes at 23‑24 °C.

   Time: PT40M

   Temperature: 23-24°C

9. First Coil Fold

   Perform a coil fold: lift a portion of the dough, roll it into a coil, and fold it over itself.

   Time: PT5M

10. Rest After First Coil Fold

    Cover and rest for 40 minutes at 23‑24 °C.

    Time: PT40M

    Temperature: 23-24°C

11. Second Coil Fold

    Repeat the coil‑fold technique.

    Time: PT5M

12. Rest After Second Coil Fold

    Cover and rest for 40 minutes at 23‑24 °C.

    Time: PT40M

    Temperature: 23-24°C

13. Third Coil Fold

    Perform the third coil fold.

    Time: PT5M

14. Rest After Third Coil Fold

    Cover and rest for 40 minutes at 23‑24 °C.

    Time: PT40M

    Temperature: 23-24°C

15. Fourth Coil Fold

    Perform the final coil fold.

    Time: PT5M

16. Final Bulk Rise

    Cover and let the dough rise for 1.5 hours (about 90 minutes) at 23‑24 °C until visibly expanded.

    Time: PT90M

    Temperature: 23-24°C

17. Shape and Refrigerate Overnight

    Dust the work surface and banneton with rice flour. Shape the dough into a rectangle, fold one‑third over, then fold the remaining third on top, and roll back toward you. Dust the top with rice flour, seal the ends, cover, and place in the refrigerator for 12‑24 hours.

    Time: PT10M

18. Preheat Oven and Baking Steel

    Place a baking steel (or stone) on the middle rack and a tray on the rack below. Preheat the oven to 250 °C for at least 30 minutes.

    Time: PT30M

    Temperature: 250°C

19. Score and Steam Bake – First Phase

    Remove the dough from the fridge, dust lightly with rice flour, and score with a lame. Place the dough on parchment, fold the edges up to contain butter, and slide onto the hot steel. Add a second sheet of parchment underneath to catch any melt. Pour boiling water into the tray below to create steam. Bake at 230 °C for 20 minutes.

    Time: PT20M

    Temperature: 230°C

20. Finish Bake – Second Phase

    Remove the steam tray, keep the dough on the steel, and continue baking at 230 °C for another 15‑20 minutes until deep golden and crisp.

    Time: PT18M

    Temperature: 230°C

21. Cool

    Transfer the loaf to a cooling rack and let it cool completely (about 30 minutes) before slicing.

    Time: PT30M

22. Prepare Strawberry Cream Topping

    Whip 150 ml double cream with 15 g sugar until soft peaks form. Fold in halved strawberries and a few whole strawberries for garnish.

    Time: PT10M

23. Serve

    Slice the bread, drizzle or dollop the strawberry‑cream topping, and enjoy.

    Time: PT0M

Nutrition Facts

Calories

2500

Protein

30 g

Carbohydrates

400 g

Fat

80 g

Fiber

10 g