Description
This recipe presents a simplified method for making classic sourdough croissants with beautifully layered, flaky texture and rich buttery flavor. Using an active sourdough starter and a strategic lamination process, these croissants offer a delicious, naturally leavened alternative to traditional yeasted pastries. The dough is fermented to develop flavor, enveloped with cold butter, and folded multiple times to create distinct, buttery layers. The final croissants are proofed and baked to a golden perfection, perfect for breakfast or a special treat.
Ingredients
Scale
Dough Ingredients
- 470 grams all-purpose flour
- 1 teaspoon salt
- 40 grams sugar
- 230 grams water
- 150 grams sourdough starter (active)
- 50 grams unsalted butter
Butter Block
- 250 grams unsalted butter
Egg Wash
- 1 egg
- 1 tablespoon water
Instructions
- Mix the Dough: Combine all dough ingredients in a stand mixer. Start mixing on low speed, then increase to medium speed and continue mixing for 10 to 15 minutes until the dough is smooth and slightly sticky, indicating good gluten development.
- Bulk Fermentation and Stretch & Folds: Transfer the dough to a bowl and cover it. Let it ferment at room temperature for 4 to 6 hours until it’s noticeably puffy. During the first 2 hours of fermentation, perform 2 to 3 sets of stretch and folds to help build dough structure. When done, the dough should pass the windowpane test. Afterward, refrigerate the dough overnight to slow fermentation and improve flavor.
- Prepare the Butter Block: Cut the 250 grams of unsalted butter into pieces and arrange them on a piece of parchment paper in a 15×20 cm (6×8 inch) rectangle. Fold the parchment over the butter, creating an envelope shape folding in the sides first, then top and bottom. Use a rolling pin to gently flatten and evenly spread the butter into a uniform rectangle. Chill the butter packet until firm and cold.
- Enclose the Butter in the Dough: Roll the chilled dough out into a 40×20 cm (16×8 inch) rectangle. Place the chilled butter block in the center of the dough. Fold both sides of the dough over the butter, enclosing it completely, and pinch the seams tightly to seal in the butter.
- First Lamination Fold: Turn the dough 90 degrees and roll it into a 25×50 cm (10×20 inch) rectangle. Fold the dough into thirds like a letter. Wrap it in plastic wrap and chill in the refrigerator for 30 minutes to relax and firm up the dough and butter.
- Second and Third Laminations: Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold. This results in a total of three sets of laminations, which creates the signature flaky layers inside the croissants.
- Shape the Croissants: Roll the dough to a 28×50 cm (11×20 inch) rectangle. Mark every 10 cm along the long edge and cut the dough into 5 strips. Cut each strip diagonally to create 10 triangles. Gently stretch the base of each triangle and roll them up from base to tip, curling the ends slightly to form classic croissant shapes.
- Proof the Croissants: Place the shaped croissants on a parchment-lined baking tray. Cover loosely and proof at room temperature for 4 to 6 hours, or until they are puffy and jiggly, indicating proper fermentation and readiness for baking.
- Egg Wash and Bake: Preheat your oven to 205°C (400°F). Whisk together 1 egg with 1 tablespoon water to make an egg wash. Gently brush the tops of the croissants with the egg wash to encourage a shiny, golden crust. Bake for 20 to 25 minutes or until deeply golden brown and crisp.
- Cool and Serve: Allow the croissants to cool slightly before cutting or serving to allow layers to set and ensure the best texture. Serve fresh for optimal flakiness and flavor.
Notes
- Ensure your sourdough starter is active and bubbly before using for best rise and flavor.
- Keep the butter block cold but pliable for easier lamination; too soft and it will mix with the dough, too hard and it will crack.
- Perform stretch and folds gently during bulk fermentation to build structure without tearing the dough.
- Proper folding and chilling times are critical to develop the flaky layers.
- Allow croissants to proof fully before baking to achieve maximum lift and tenderness.
- Egg wash ensures a beautiful golden crust but can be omitted for an egg-free version.
- Best enjoyed on the day they are baked but can be refreshed by warming in a low oven.
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French
Keywords: sourdough croissants, laminated dough, pastry, breakfast, flaky croissants, homemade croissants
