Raspberry Crumble Croissant Sourdough Loaf
This Raspberry Crumble Croissant Sourdough Loaf is a fun twist on the Viral Croissant Sourdough loaf.
I have been seeing the viral sourdough croissant loaf all over my social media feeds, so I knew that I wanted to recreate it. However, as I was getting ready to shape the dough a thought took over and I thought, why don't I make this even better? So this sourdough raspberry crumble croissant loaf was born.
Ingredients
- Active Sourdough Starter - fully active and bubbly sourdough starter is needed in this recipe.
- Water - I use tap water, but use whatever drinking water you typically use.
- Flour - I used bread flour for my dough and all purpose flour for the crumble.
- Salt - helps to add flavor and structure to the dough.
- Butter - cold butter is grated into the dough itself and melted butter for the crumble.
- Raspberry Jam - you can swap this for any jam to switch up the flaovr
- Brown Sugar - for the crumble
How to Make Raspberry Crumble Croissant Sourdough Bread
- In a large bowl combine water, starter, salt and flour. Mix until most of the flour has been combined. Cover and let sit for 30 minutes.
- While the dough is resting shred the cold butter. Alternatively, you can cut the butter into small cubes (¼").
- Add in shredded butter and fold into dough until well combined.
- Perform 2 sets of stretch and folds 30-60 minutes apart if desired.
- Cover and let ferment for 8-10 hours. I like to mix this up in the morning and let it sit during the day so I can keep an eye on the dough.
- In a small bowl combine brown sugar, all purpose flour, and melted butter. Mix to combine. Set aside the crumble mixture
- After the dough has doubled in size pour onto the counter and gently stretch into a rectangle. Spread raspberry jam and sprinkle crumble mixture over the top. Fold dough into thirds, and top with another later of jam and crunble. Reserving ¼ cup of crumble mixture for later. Fold dough into thirds again and flip the dough over and shape using a push and pull motion. Do this gently, you do not want the surface to tear, but want the folds no longer visible. The dough will be more prone to ripping with the inclusions.
- Alternatively, you can place the dough into a standard loaf pan if shaping is intimidating or your dough rips.
- Sprinkle the loaf with flour and place into a small bowl (or banneton basket). Cover and let proof for 30-90 minutes on the counter. While the dough is on its final proof preheat a dutch oven inside your oven at 450. You want the Dutch oven nice and hot!
- After your dough has proofed, flip onto a piece of parchment paper and score the loaf.
- Gently place your parchment lined loaf into your dutch oven. Bake covered at 450 for 20 minutes.
- Uncover the loaf and top with remaining crumble mixture. Continue baking at 425 for 20 minutes. Your crust should be nice and golden brown when it is done. If you aren't sure if your loaf is completely cooked, use a thermometer to see if the internal temperature reaches 190 F.
Share Your Experience
I would love to hear about your experience making and enjoying my Raspberry Crumble Croissant Sourdough Bread! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow home cooks.
Save this recipe for later by simply using the pin button on the recipe card or any of the photos above. Happy cooking!
📖 Recipe
Raspberry Crumble Croissant Sourdough Bread
This raspberry Crumble Croissant Sourdough Bread is a fun twist on the Viral Croissant Sourdough Bread
Ingredients
Instructions
- In a large bowl combine water, starter, salt and flour. Mix until most of the flour has been combined. Cover and let sit for 30 minutes.
- While the dough is resting shred the cold butter. Alternatively, you can cut the butter into small cubes (¼").
- Add in shredded butter and fold into dough until well combined.
- Perform 2 sets of stretch and folds 30-60 minutes apart if desired.
- Cover and let ferment for 8-10 hours. I like to mix this up in the morning and let it sit during the day so I can keep an eye on the dough.
- In a small bowl combine brown sugar, all purpose flour, and melted butter. Mix to combine. Set aside the crumble mixture
- After the dough has doubled in size pour onto the counter and gently stretch into a rectangle. Spread raspberry jam and sprinkle crumble mixture over the top. Fold dough into thirds, and top with another later of jam and crunble. Reserving ¼ cup of crumble mixture for later. Fold dough into thirds again and flip the dough over and shape using a push and pull motion. Do this gently, you do not want the surface to tear, but want the folds no longer visible. The dough will be more prone to ripping with the inclusions.
- Alternatively, you can place the dough into a standard loaf pan if shaping is intimidating or your dough rips.
- Sprinkle the loaf with flour and place into a small bowl (or banneton basket). Cover and let proof for 30-90 minutes on the counter. While the dough is on its final proof preheat a dutch oven inside your oven at 450. You want the Dutch oven nice and hot!
- After your dough has proofed, flip onto a piece of parchment paper and score the loaf.
- Gently place your parchment lined loaf into your dutch oven. Bake covered at 450 for 20 minutes.
- Uncover the loaf and top with remaining crumble mixture. Continue baking at 425 for 20 minutes. Your crust should be nice and golden brown when it is done. If you aren't sure if your loaf is completely cooked, use a thermometer to see if the internal temperature reaches 190 F.
Curious if you score this loaf before baking. Also curious about all the ‘handling’ to mix in the butter. Doesn’t that warm it up? I am going to try this though.
There isn’t much hands on the dough time. Stretch and folds take a few seconds and shaping shouldn’t take a long time either.
I did score this loaf, but you can skip that part and it will turn out fine. The dough will just find its own spot expand from when baking