Sparkling Water Croissant Sourdough

Ingredients

• 1 stick salted butter, grated (113 g)
• 130 g active sourdough starter (½ cup)
• 1 can plain sparkling water (12 oz)
• 15 g salt (2 tsp)
• 520 g unbleached bread flour (about 3½ cups)
• A little extra water if the dough is dry, to taste

Instructions

1. 1

   Prep the butter: grate the butter and put it in the freezer. Keep it frozen between folds so it stays in little pieces. (Reel, tip from The Loaf Coach)

2. 2

   Mix: stir the starter, sparkling water and salt together. Add the flour and mix until it's fully combined and shaggy. If it's still dry, add a bit of water. (Reel)

3. 3

   Rest: cover and let it sit 30 minutes. (Reel)

   30 min
4. 4

   Stretch and fold 3 times, about 30 minutes apart. With wet hands, grab one side of the dough, stretch it up, fold it over, turn the bowl a quarter turn and repeat on all 4 sides.

   30 min
5. 5

   Add the butter on the second fold: sprinkle the frozen butter between each stretch and fold. (Reel) Keep the dough somewhere cool, around 70 to 72°F, so the butter doesn't melt in.

6. 6

   Overnight proof: after the third set, cover and leave on the counter overnight, or 6 to 8 hours. (Reel)

   6 hr