Sourdough Croissants

Sourdough Croissants ingredients

• 500 g bread flour
• 100 g active sourdough starter (100% hydration)
• 150 ml whole milk
• 100 ml cold water
• 50 g granulated sugar
• 30 g unsalted butter (softened)
• 10 g fine sea salt
• 250 g unsalted butter (cold)
• 1 egg yolk
• 1 tbsp milk

How to make Sourdough Croissants

1. Combine 500g bread flour, 100g active sourdough starter, 150ml whole milk, 100ml cold water, 50g granulated sugar, and 10g fine sea salt in a large mixing bowl or stand mixer bowl. Mix on low speed for 5 minutes until the dough comes together.
2. Add 30g softened unsalted butter to the dough and continue mixing for another 5-7 minutes on medium speed until the dough is smooth, elastic, and passes the windowpane test. The dough should be slightly tacky but not sticky.
3. Form the dough into a ball, place it in a lightly oiled bowl, cover, and let it rest at room temperature for 1-2 hours for the bulk fermentation to begin. Then, transfer the dough to the refrigerator for 8-12 hours for a cold bulk fermentation.
4. Prepare the butter block by placing 250g cold unsalted butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into an even 8x8 inch square, about 1/4 inch thick. Chill the butter block in the refrigerator.
5. On a lightly floured surface, roll the chilled dough into a 16x8 inch rectangle. Place the chilled butter block on one half of the dough, covering 2/3 of its surface. Fold the exposed dough flap over the butter, then fold the remaining butter-covered dough over that, creating a 'book fold' (three layers).
6. Rotate the dough 90 degrees, gently roll it into a 20x8 inch rectangle, taking care not to let the butter break through. Perform another 'book fold', then wrap the dough tightly in plastic wrap and chill for at least 30 minutes in the refrigerator.
7. Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn. After the third fold and chill, the dough should have 27 layers of butter and dough, making it ready for shaping.
8. On a lightly floured surface, roll the dough into a large rectangle, approximately 16x24 inches and 1/8 inch thick. Trim the edges to create clean lines. Cut the dough into triangles, about 4 inches wide at the base and 8-9 inches long.
9. Starting from the wide base of each triangle, gently roll it up towards the point, forming the classic croissant shape. Place the shaped croissants on a parchment-lined baking sheet, leaving ample space between them.
10. Proof the croissants at room temperature (around 72-75°F / 22-24°C) for 3-4 hours, or until they are visibly puffy and jiggly, and the layers are distinct. They should almost double in size. Alternatively, cold proof overnight in the refrigerator.
11. Preheat your oven to 400°F (200°C) with a rack in the middle. Whisk together 1 egg yolk and 1 tbsp milk for the egg wash. Gently brush the tops of the proofed croissants with the egg wash.
12. Bake the croissants for 10 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and continue baking for another 12-15 minutes, or until they are deep golden brown and flaky. The internal temperature should reach 200°F (93°C).
13. Remove from the oven and transfer the croissants to a wire rack to cool for at least 15-20 minutes before serving. Enjoy them warm, plain, or with your favorite jam.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.