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Sourdough Croissants Recipe

Sourdough Croissants
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Flaky, buttery croissants made with sourdough starter for a unique flavor and texture.

Ingredients

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  • 100g active sourdough starter (100% hydration)
  • 100g cold water
  • 12g granulated sugar
  • 8g fine sea salt
  • 250g bread flour
  • 30g unsalted butter, softened
  • 150g cold unsalted butter, for laminating
  • 1 egg, beaten, for egg wash

Instructions

  1. In a large bowl, combine the sourdough starter, cold water, sugar, and salt. Mix until the sugar and salt are dissolved.
  2. Add the bread flour and softened butter. Mix until a shaggy dough forms. Do not overmix.
  3. Cover the bowl and let it rest at room temperature for 30 minutes.
  4. Perform a series of stretch and folds every 30 minutes for 2 hours (4 sets total).
  5. After the last stretch and fold, cover the bowl and refrigerate for 8-12 hours, or overnight.
  6. Prepare the butter block: Place the cold butter between two sheets of parchment paper. Roll it into a 6×6 inch square. Refrigerate until firm.
  7. On a lightly floured surface, roll out the chilled dough into a 12×12 inch square.
  8. Place the butter block in the center of the dough, rotated 45 degrees so the corners point to the sides of the dough. Fold the dough corners over the butter block to encase it completely.
  9. Roll the dough into a 10×20 inch rectangle.
  10. Perform the first turn: Fold the dough into thirds, like a business letter. Wrap in plastic and refrigerate for 30 minutes.
  11. Repeat the rolling and folding process two more times, refrigerating for 30 minutes between each turn.
  12. After the final turn, refrigerate the dough for at least 2 hours, or overnight.
  13. Roll out the chilled dough into a large rectangle, about 1/8 inch thick.
  14. Cut the dough into triangles. Make a small incision at the base of each triangle.
  15. Gently roll each triangle from the base to the point, forming the croissant shape.
  16. Place the croissants on a baking sheet lined with parchment paper, leaving space between them.
  17. Proof the croissants at room temperature for 2-4 hours, or until visibly puffy and jiggly.
  18. Preheat oven to 400°F (200°C).
  19. Brush the proofed croissants with the beaten egg wash.
  20. Bake for 15-20 minutes, or until golden brown and puffed.
  21. Let cool on a wire rack before serving.

Notes

  • Ensure your sourdough starter is active and bubbly for the best results.
  • Keep the dough and butter cold throughout the lamination process to prevent the butter from melting.
  • Adjust proofing time based on your room temperature; warmer environments will proof faster.
  • For a richer flavor, you can use high-quality European-style butter.

Nutrition

Find it online: https://kitchenvan.com/sourdough-croissants-recipe/