Have you seen the viral sourdough croissant bread? We are going to make it, but in true Boots Fashion, we’re putting a spin on it!

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I am going to show you how I made this with FRESH MILLED FLOUR and bring you 8 different variations.

Each month, I try to bring you a new bake along tutorial series. Previously, I have shared:

This post will be a variation of this!

What to expect

Each day this week, I will be bringing you a fun and fresh variation on the viral sourdough croissant bread. You will use the base recipe as your starting point and what changes for your croissant bread is the filling or inclusions. The steps are the same each time, just the inclusion changes. As to not give away what’s ahead, come back to this post and click on the recipe or day to get that new inclusion idea. (but i wont be sharing these in advance) the inclusion takes place in your shaping step. I call it laminating, but when your dough is spread out, add your inclusion!

Recipe Variation Video & Explanation

Day 1: Base recipe tutorial
Day 2: jam! I used raspberry preserves and approximately 5-6 ounces of jam.
Day 3: Pain Au Chocolate: I only recommend using the best chocolate chips for this. For me, that’s the Guittard Brand. You can find these in the grocery store too.
Day 4: BASQUE CROISSANT 1 pound Basque Chorizo (cooked and casings removed) and Manchego Cheese (.425 pounds, shredded). I personally prefer Tio Dan’s Chorizo. It’s what I grew up having and Tio Dan makes the best. If you are in the Boise area, head to ANSOTS to stock up on yours! Is mexican chorizo the same as basque chorizo? no. It is not the same. Mexican chorizo tastes vinegary to me. It’s incredibly fatty and just not my preference. But Basque chorizo is filled with paprika, spices, garlic, loads of flavor but not spicy!! There’s a drastic difference between Basque, Spanish and Mexican cooking. Manchego cheese is like the CHEESE of the Basque Country. This loaf is my personal favorite because it is RICH in my culture. Now. just like every loaf so far, when you get to shaping and have laminated the dough, sprinkled COOKED chorizo (undrained) across the top of the dough, then the cheese and shape, cold proof, score and bake! Let me caution you by saying this will be hard to resist straight out of the oven, but it’s going to blow your mind! There are a few basques markets across the west. California, Idaho, Nevada, Wyoming have large Basque populations and every 5 years Boise plays host to Jaialdi! My favorite Basque Restaurants in Boise/Meridian: Ansots of course and Epi’s! Followed by the Basquo Fiasco
Day 5: Kouign Amann: 1/2 cup cane sugar sprinkled in the lamination process, shaped, cold proofed and baked.
Day 6: Babka: I cant resist transforming anything into a babka for the filling I used, 1/3 cup coconut sugar, 1 1/2 TBSP cinnamon, 1 1/2 TBSP cocoa powder, 3/4 tsp cardamom. I rolled this like a cinnamon roll and then rolled from the top down, finished shaping, cold proofed, and baked. Also something different for this loaf and for day 7, I was asked if I could use a non-ancient grain to create the recipe to see if it would work. I am happy to say that HARD RED WHEAT worked beautifully! I used hard red wheat from Palouse Brand.
Day 7: Cranberry Walnut with Meyer Lemon Zest: 1 cup dried cranberries, 3/4 cup cut walnut, zest of 4 meyer lemons (or 2 oranges). distribute evenly over the top of the dough when it is laminated, shape, cold proof, score and bake!
Day 8: Monte Cristo: Gruyère Cheese (5.5 ounces, grated), Raspberry Preserves (4 ounces), Ham (5.5 ounces, diced). Evenly distribute on the lamination step, shape, cold proof, score and bake!

Ingredients

Khorasan Wheat (you can use all purpose flour but you’ll need to decrease the water amount in the recipe)
Water
Sourdough Starter
Salt, code flouring
B utter can

Equipment Needed

Grain Mill, code flouring
Dutch Oven, code FLOURING
Cutting Board, code THEFLOURINGHOME
Bannetons, code FLOUR
Bread Bow, code FLOURING
Bread Lame
Lanon Gloves, code FLOUR15

Base Recipe and Steps

This recipe bakes 2 loaves

1000g fresh milled flour (I am using khorasan wheat)
25 g salt
750g water
400 g ACTIVE starter

226 g COLD butter, divided (part cubed, part grated)

To make an active starter, the night before you mix your dough, feed your quarter cup of starter that has been in the fridge, 200g each water and flour. Lid and let rest over night. I practice the CowboyWay method for sourdough, which means I do not discard and my starter lives in the fridge unless I am actively baking. READ MORE HERE

This dough is a bit messy but beautiful at the same time. Also a quick note…why grams versus cups. Grams is more accurate. When I weigh I try to be within 5-10grams. Cups is a bit subjective and wont always yield the same results time after time.

The night before mill 1000 g of khorasan berries. My berries are from Grand Teton and I am using the Classic Mill from Nutrimill (use code flouring to save on your purchase). 1000g of berries yields 1000g of flour. To your flour, mix in 113g of cubed butter and work the butter in with the flour until it resembles sand. Then add and mix all of your water. This process is called AUTOLYSE. You are going to allow this to rest at least 30 minutes but I do it at the same time as I feed my starter so this step is done in my sleep
the next morning and BEFORE you begin anything else (if you are doing the cowboy way method), remove a quarter cup of starter from your active mixture and place into a clean jar. Lid and place into the fridge.
Now, mix your fresh milled mixture with your starter. Allow to rest at least 30 minutes to one hour.
then add Redmond Real Salt, code FLOURING & I am using the coarse salt. I always add salt last as it can inhibit fermentation.
Let rest at least 30 minutes to an hour
Perform a series of stretches and folds every 30-60 minutes 3-4 times.
On your last set of stretch and folds, fold in the last 113g of grated butter
Then allow to bulk ferment for 4-6 hours on the counter, covered.
Now is the time to shape loaves, place into bannetons (covered) and into the fridge overnight. You can cold proof this for 12-48 hours depending upon your schedule.
About an hour before baking, place your dutch oven(s) in the oven in the center of your oven and preheat to 450. When your oven is done preheating, remove your dough from the fridge, gently flip onto parchment or silicone slings. SCORE your loaves and place into your HOT dutch ovens. Bake your loaves at 450 for 30 minutes with lid ON, then 25 minutes with lid OFF.

PROTIP #1: Bake this loaf from the fridge. Do not let it come to room temperature or have a second room temp rise time. You want this dough to be cold.

PROTIP #2: if the bottom of your loaf is getting TOO thick, while baking add a cookie sheet halfway through. This will act as a buffer still allowing heat to bake but not give direct heat to give you a thick bottom crust.

JUMP TO THE RECIPE

Yield: 2 loaves

Viral Sourdough Croissant Bread (Fresh Milled)

Ingredients

1000g fresh milled flour (I am using khorasan wheat) 25 g salt  
750g water
 400 g ACTIVE starter
226 g butter, divided (part cubed, part grated)

Instructions

1. The night before mill 1000 g of khorasan berries. My berries are from Grand Teton and I am using the Classic Mill from Nutrimill (use code flouring to save on your purchase). 1000g of berries yields 1000g of flour. To your flour, mix in 113g of cubed butter and work the butter in with the flour until it resembles sand. Then add and mix all of your water. This process is called AUTOLYSE. You are going to allow this to rest at least 30 minutes but I do it at the same time as I feed my starter so this step is done in my sleep
2. the next morning and BEFORE you begin anything else (if you are doing the cowboy way method), remove a quarter cup of starter from your active mixture and place into a clean jar. Lid and place into the fridge.
3. Now, mix your fresh milled mixture with your starter. Allow to rest at least 30 minutes to one hour.
4. then add Redmond Real Salt, code FLOURING & I am using the coarse salt. I always add salt last as it can inhibit fermentation.
5. Let rest at least 30 minutes to an hour
6. Perform a series of stretches and folds every 30-60 minutes 3-4 times.
7. On your last set of stretch and folds, fold in the last 113g of grated butter
8. Then allow to bulk ferment for 4-6 hours on the counter, covered.
9. Now is the time to shape loaves, place into bannetons (covered) and into the fridge overnight. You can cold proof this for 12-48 hours depending upon your schedule.
10. About an hour before baking, place your dutch oven(s) in the oven in the center of your oven and preheat to 450. When your oven is done preheating, remove your dough from the fridge, gently flip onto parchment or silicone slings. SCORE your loaves and place into your HOT dutch ovens. Bake your loaves at 450 for 30 minutes with lid ON, then 25 minutes with lid OFF.

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Why do we love this loaf?

We love this loft because the butter adds an extra layer of flavor and pairs well with the fresh milled flour. You’ll want to read below on why fresh milled flour and other helpful links.

This loaf is versatile. Just wait until ALL the variations are loaded and you’ll understand.

This load is crazy soft and moist! It will be your new favorite way to bake.

Helpful Resources

Have a question? Let me know in the comments!

Happy Baking!

How to Make the Viral Sourdough Croissant Bread (Fresh Milled)

What to expect

Recipe Variation Video & Explanation

Ingredients

Equipment Needed

Base Recipe and Steps

JUMP TO THE RECIPE