Almond Croissant Sourdough

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Almond Croissant Sourdough

150g starter

10g salt

20g sugar

20g olive oil

280g water

450g flour (I like half all-purpose and half bread flour)

Add-ins:

1/4 cup sliced roasted almonds

1/2 cup White chocolate chips

Almond paste - mix the following ingredients in a bowl to make a paste:

2 tbs melted butter

5 tbs powdered sugar

splash of almond extract

I love all things France, especially their pastries! This loaf was inspired by my love of the almond croissant! The paste I use is a much simpler version of the very fancy frangipane used in France. If you love almonds you’ll love this loaf

THE PROCESS

Step 1: MEASURE and MIX the dough

I use a Kitchen-aid mixer. Starting with the starter, add the salt, water and flour all together in a bowl. Using the dough hook, mix the dough for about 5 minutes and then cover the bowl with a lid or a plate.

Step 2: PULL and TURN

Let the dough rest for a few minutes and then wet your hand (so that dough doesn't stick to it) and pull the dough up from the side and gently push it into the center. Give the bowl a one-quarter turn and repeat: stretch the dough upward and fold it over toward the center. This will help to improve the dough and enhances the oven rise. You’ll want to do this a few times within the first hour. Experts recommend 4 times within the first hour … I try to at least do it at least twice (about 5-10 minutes apart)

Step 3: BULK RISE …also known as the first rise..this will take 6-8 hours for your dough to roughly double in size. Keep in mind, you can do this “too long”, or over-proof, where the rough rises to its capacity and then starts to drop. You’ll want to make sure to shape your dough BEFORE this happens

Step 4: Put in Add-ins and SHAPE the dough.

Spread the dough into a rectangle shape on a floured surface.

Spread half of the almond paste onto the dough and sprinkle with half of the chocolate chips and sliced almonds.

Fold the left edge of the dough into the center. Do the same with the right edge. This is called the "tri-fold technique" and will give you another "blank canvas" to add more ingredients. Add the rest of the add-ins.

Roll the dough away from you and then do your best to shape it into a ball. (I have a video in my highlight bubble on my Instagram to show this). Line the Dutch oven with parchment paper and let it rise in there (with the lid on)

Step 5: SECOND RISE will take roughly two hours …in warmer temperatures, it can be slower, or it can take longer in cooler temperatures.

Step 6: PREHEAT the oven to 420 degrees.

Step 7: SCORE your dough using either a very sharp knife, a razor blade, or a lame. To really enhance the design, I recommend putting just a little flour over the surface of the bread before scoring

Step 8: BAKE the bread in the Dutch oven at 420 degrees for 45 minutes. Remove the loaf from the Dutch Oven (I just use the parchment paper to pull the loaf out) and place it right on the rack in the oven. Brown the crust for 3-6 additional minutes. Note: if you want a softer crust, don’t brown it too much. If you want something crispier you can leave it in the oven for a few extra minutes.