I tried the viral croissant sourdough bread...

I fear I did not like this one bit… have you tried it? What did you think of it? Let me know in the comments.

#croissantbread #sourdoughcroissantbread #croissantsourdough

[SHills-pqkx]

I've made this bread eight times already, love it. I added the butter in with the stretch and folds and it was super flaky and buttery and delicious. I had minimal butter leakage. I make croissants quite a bit; obviously this won't taste exactly like one but it's a good enough alternative for me when I don't want to be in the kitchen endlessly rolling, folding and refrigerating...btw a half a stick of butter works too, good butter aint cheap lol

[amberk]

I know shredding frozen butter isn't the most difficult thing but wanted to share that I started shredding my butter from the fridge and then I put the plate in the freezer for 5 minutes or so and it's sooo much easier! Great video! 🎉😊

[svsvan]

I made it and it's absolutely the best. Don't know why you don't like it. It's such a flaky crust and has a wonderful crunch. Folks make it and you'll fall in love. ❤

[PatriotLynnieLou]

Omg make the bread and you be the judge. I did and it’s the best bread my family has ever eaten. Huge hit in our house and I made a loaf for our neighbors and they asked for another one. Mine didn’t turn out like either of yours. Mine was crispy & deliciously buttery. We didn’t add butter after slicing. Please try it folks. 😋

[gordanamisovski]

when you add it during stretch and folds - a handful during each one, like the recipe says, you wont have this problem. The butter doesnt leak and the bread cooks through. You just did it wrong.

[lanetpresler]

Thank u for ur honesty. Totally agree.

[jamesk]

I shredded cold butter from the fridge, not frozen. Added it at the final shaping step before bf in the fridge. It was swimming in some butter too. But it turned out fantastic and buttery. I think using frozen butter was probably the cause for your result. I'll be making more this weekend.

[danielcamarena]

Even when i saw it on instagram it didn’t even look appealing, croissants dough and sourdough have a different texture no matter how much butter or how many times you “laminate” it, its not going to compare .

[tonyatippetts]

You could make great Focaccia with that loaf amount of dough; you could get about 2 cookie sheets, and they make great sandwiches. Let it proof until its as thick as two slices of bread and then poke dimples in the dough. I put green olives in my dimples, but people have advice all over about what to put on it. It makes wonderful sandwiches with ham and cheese. You put the oil on top and not as much as the butter bread called for.

[joannehelm]

your spot on I agree make your sourdough bread and put butter on! Why does everybody want to improve on something that already is perfect

[serenaspottedelk]

Sometimes, people just dont get it right. No matter how good you are. I see this bread could be tasty if made correctly.

[divineliferevealed]

Bread and butter no matter with each of those you made is PERFECT with a little coffee!❤

[cynthiaweber]

I love it. Thanks for experimenting and showing us. ❤

[AronOutdoors]

No need to add butter. Spead it on later.

[vroumvroumxiv]

Thank you for trying both recipes, appreciated!

[DamitsHailey]

I like my bread with layers and holes 😂🫣🫣🫣 even store bought bread and same with pizza dough/ crust.

[Barb-mp]

The second one looks pretty good to me

[cynthiabrostrom]

I love watching your concentration when you’re making your dough!💗

[mostlyvoid.partiallystars]

Yeah I thought the same as you tbh. Like, croissants are layered thinly so, just make sourdough and put butter on it. Or just make croissants. It’s like trying to make enriched sourdough without actually incorporating all the butter lol

[smandeg]

Omg I watch this so many times 😂😅 your facial expression priceless thanks for sharing