sourdough Pastry Braid

• Preparation Time (active): 1 hour 30 minutes

• Resting/Proofing Time: 12–18 hours (overnight ferment + chilling)

• Baking Time: 25–30 minutes

• Total Time: 14–20 hours

• Difficulty Level: Advanced

• Servings: 8–10 slices

• Type: Sweet or Savory (depending on filling)

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Ingredients

For the Sourdough Pastry Dough:

• 2 ¼ cups (280g) all-purpose flour

• 1 tablespoon sugar (omit for savory)

• ¾ teaspoon salt

• ½ cup (113g) unsalted butter, cold and cubed

• ½ cup (113g) active sourdough starter (100% hydration)

• ¼ cup (60ml) whole milk, cold

• 1 large egg, cold

For the Butter Block (Lamination):

• 1 cup (226g) unsalted butter, cold

• 1 tablespoon all-purpose flour (for dusting)

For the Filling (Choose One):

Sweet: Cream Cheese & Berry

• ½ cup cream cheese

• 2 tablespoons sugar

• ½ teaspoon vanilla extract

• ¾ cup fresh or frozen mixed berries

Savory: Spinach & Feta

• 1 cup sautéed spinach, well-drained

• ½ cup crumbled feta

• Salt, pepper, and a pinch of nutmeg

Egg Wash:

• 1 egg + 1 tablespoon water, beaten

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Equipment You’ll Need

• Rolling pin

• Bench scraper

• Pastry brush

• Baking sheet

• Parchment paper

• Sharp knife or kitchen scissors

• Plastic wrap or reusable wrap

• Mixing bowls

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Instructions

Step 1: Make the Dough (Evening)

In a mixing bowl, combine flour, sugar (if using), and salt. Cut in the cold cubed butter using your fingers or a pastry blender until the mixture resembles coarse crumbs with some pea-sized butter pieces.

In a separate bowl, mix together the sourdough starter, cold milk, and egg. Pour this into the flour-butter mixture and stir until a shaggy dough forms. Knead gently just to bring it together.

Form into a rectangle, wrap in plastic wrap, and refrigerate overnight (8–12 hours).

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Step 2: Prepare the Butter Block

Cut the cold butter into slices and arrange them on parchment paper into a 5×5-inch (13x13cm) square. Cover with another sheet of parchment and gently pound and roll it into an even, compact square. Chill until ready to laminate.

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Step 3: Laminate the Dough (Morning)

First Turn:

1. On a lightly floured surface, roll the dough into a rectangle approximately 10×14 inches (25x35cm).

2. Place the chilled butter block in the center and fold the dough over it like a letter, completely enclosing the butter.

3. Turn the dough 90 degrees and roll it out again into a long rectangle.

4. Fold into thirds (like a brochure). Wrap and chill for 30 minutes.

Second and Third Turns:

Repeat the rolling and folding two more times, chilling for 30 minutes between each. After the final fold, chill for at least 1 hour before shaping.

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Step 4: Prepare the Filling

Sweet Version:

Mix cream cheese, sugar, and vanilla until smooth. Set aside. Rinse and drain berries if using frozen.

Savory Version:

Mix sautéed spinach and feta, seasoning with salt, pepper, and a touch of nutmeg. Let cool before using.

Step 5: Shape the Braid

1. Roll the laminated dough into a 10×14 inch rectangle.

2. Lightly score two vertical lines to divide the dough into three equal sections lengthwise.

3. In the center section, spread the filling from top to bottom, leaving a 1-inch border at both ends.

4. On the two outer sections, cut diagonal strips about 1 inch wide, starting from the edge toward the filling.

5. Fold the top and bottom flaps over the filling, then alternate folding the strips over the center in a crisscross braid pattern.

Step 6: Final Proof

Place the braid on a parchment-lined baking sheet. Cover loosely with plastic or a clean towel. Let proof for 1–2 hours at room temperature until puffy but not doubled.

Step 7: Egg Wash and Bake

Preheat the oven to 400°F (200°C). Brush the pastry with egg wash. Bake for 25–30 minutes, or until golden brown and puffed. Rotate halfway for even browning.

Step 8: Cool and Serve

Let the braid cool for at least 20 minutes before slicing. For sweet versions, a dusting of powdered sugar or a drizzle of lemon glaze is optional. For savory braids, serve warm or room temp.

Serving Suggestions

• Sweet Braid: Perfect with a cup of tea or coffee in the morning or as a dessert with a scoop of vanilla ice cream.

• Savory Braid: Serve as an appetizer, light lunch with a side salad, or alongside a soup for dinner.

Storage and Freezing

• Room Temp: Keep sweet braid loosely covered at room temp for 1–2 days.

• Refrigerate: Store savory braids in the fridge for up to 3 days.

• Freeze: Wrap slices tightly and freeze for up to 2 months. Reheat in oven for best texture.

Nutrition Information (Sweet Braid)

Approximate per serving (1/10 of braid):