Description
Indulge in buttery, flaky perfection with these homemade sourdough croissants! Made over two days, this recipe combines patience and technique to deliver irresistible layers and rich, sourdough flavor. Perfect for breakfast or a special treat!
Ingredients
- 450g all-purpose flour
- 1 tsp salt
- 40g sugar
- 230ml water
- 150g active sourdough starter
- 50g unsalted butter, room temperature
- 250g unsalted butter, room temperature (for lamination)
- 1 1/2 tablespoons flour (for butter mix)
- 1 egg + 1 tbsp water (for egg wash)
Instructions
1. Feed your sourdough starter in the morning so it’s active and bubbly.
2. Mix all the dough ingredients to form a sticky ball, kneading for 5-8 minutes until smooth. Let the dough ferment for 3-4 hours, then refrigerate overnight.
3. mix 250g butter with flour the next day, and roll it into a 15x20cm rectangle. Chill until cool but pliable.
4. Roll the dough into a 20x40cm rectangle and fold in the butter. Laminate the dough by folding and rolling three times, chilling between folds.
5. After the final fold, chill the dough for 2 hours.
6. Roll out the dough into a 28x60cm rectangle, cut into triangles, and shape croissants. Let them proof for 4-5 hours until puffy.
7. Brush with egg wash and bake at 205°C (400°F) for 20 minutes, until golden brown.
Notes
- Keep the butter cool throughout the lamination process to ensure flaky layers.
- If your room is warm, chill the dough often to prevent the butter from melting.
- Prep Time: 1 hour
- Resting And Fermentation: 46 hours
- Cook Time: 20 minutes
- Category: Breakfast