I Quit Yeast…This Puff Pastry Bread Is All Sourdough 🍞✨

🍞 Buttery Sourdough Sandwich Bread with Puff Pastry Layers
I love puff pastry... but yeast? We broke up. Now it’s just me and my sourdough starter, living our buttery, flaky dream!" 🥐✨
I made a soft, fluffy, and beautifully layered sourdough loaf with a hint of sweetness and the richness of laminated butter. Perfect for breakfast or a special treat!

🥣 Dough Ingredients:
100 ml water
100 ml milk
1 egg
50 g active sourdough starter
👉 Feed it with milk and flour in equal parts for a softer, fluffier texture
80 g sugar
30 g butter, softened
A few drops of vanilla extract
7 g salt
400–450 g flour (adjust depending on your flour’s strength and hydration)

🧈 Lamination:
300 g cold butter (for folding into the dough)

🛠 Method:
1. Make the Dough
Mix all dough ingredients (except the lamination butter) and knead until smooth and elastic. Cover and let rise at room temperature until doubled in size — this may take 6 to 10 hours depending on your room temperature.

2. Chill the Dough
Gently deflate the dough, shape it into a rectangle, wrap it well, and refrigerate for at least 2 hours (or overnight) to make it easier to laminate.

3. Lamination Process
Prepare 300 g of room temperature butter and flatten it into a square.

Roll out the dough and place (spread) the butter in the center and fold the dough over it like an envelope.

Roll and fold the dough (single or book folds) 5-6 times, chilling the dough for 30 minutes between each fold to keep the butter from melting.

4. Shape the Bread
After the final fold and rest, roll out the dough into a thick rectangle.

Cut the dough into evenly sized strips and roll the strips into a tight cylinder.

Place the rolled cylinder in a sandwich bread pan (Pullman pan or similar).

5. Final Proof
Let the dough rise at room temperature for about 3 hours, or until nicely puffed and airy.

6. Baking
Bake in a preheated oven at 170°C (338°F) for about 1 hour, or until golden brown and fully baked through.

✨ Optional Finishing Touch
Right after baking, brush the loaf with simple syrup (50 g sugar + 70 ml water, simmered for 2 minutes) for a glossy, slightly sweet crust.
You can also fill Nutella, fruit jam, or your favorite topping on top or between the layers before shaping for an extra treat!

Видео I Quit Yeast…This Puff Pastry Bread Is All Sourdough 🍞✨ канала Ricette di Caterina