Sourdough Croissant Bread
Ingredients
- 350 g water (about 1 ½ cups minus 1 tbsp, room temperature)
- 100 g active sourdough starter (100% hydration) (about ½ cup )
- 500 g bread flour (about 3 ¾ cups)
- 10 g salt (about 1 ¾ tsp, use less if you're using salted butter)
- 113 g unsalted butter (cold from the freezer, grated (1/2 cup))
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