sourdough croissants
Learn how to make buttery, flaky sourdough croissants from scratch. A perfect blend of tangy flavor and soft texture.
Equipment
- 1 Mixing bowl
- 1 Digital scale
- 1 Rolling Pin
- 1 Pastry brush
- 1 Plastic wrap or parchment paper
- 1 Baking sheet
- 1 Oven
Ingredients
- 450 g all-purposeflour
- 1 tsp salt
- 40 g sugar
- 230 ml lukewarmwater
- 150 g active sourdough starter
- 50 g unsalted butter, softened
- 200 g unsalted butter, cold and cubed
Instructions
- Create the Dough: Combine flour, salt, and sugar in a large bowl. Mix in water and starter until a shaggy dough forms. Knead in softened butter until incorporated. Cover and let rise in a warm place for 4-6 hours, or until doubled in size.
- Craft the Butter Block: Place cubed butter on parchment paper and pat into a square. Fold the parchment like an envelope, enclosing the butter. Roll out the butter into a thin rectangle, roughly the size of your dough. Fold the dough into thirds, encasing the butter block. Repeat this folding process twice more, with 30-minute rests in between. cover and place in the refrigerator for at least 4 hours.
- Shape and Proof: Roll out the dough into a large rectangle. Cut triangles, make incisions along their bases, and gently roll them into croissants. Place on a baking sheet lined with parchment paper, seam side down. Cover and proof for 2-3 hours, or until doubled in size.
- Bake and Enjoy: Preheat oven to 200°C (400°F). Brush croissants with egg wash (optional) and bake for 20-25 minutes, or until golden brown. Let cool slightly before devouring!
Notes
1-Keep the butter cold at all times
When making laminated dough, the butter and dough should be at similar (cold) temperatures to form clear and flaky layers. If the butter starts to melt, immediately return the dough to the refrigerator. 2-Don’t rush the fermentation
Croissants need time to ferment slowly to develop flavor and create airy layers. Rushing the steps or insufficient fermentation results in dense and non-flaky outcomes.
When making laminated dough, the butter and dough should be at similar (cold) temperatures to form clear and flaky layers. If the butter starts to melt, immediately return the dough to the refrigerator. 2-Don’t rush the fermentation
Croissants need time to ferment slowly to develop flavor and create airy layers. Rushing the steps or insufficient fermentation results in dense and non-flaky outcomes.