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Sourdough Croissants Recipe

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This recipe guides you through making flaky, buttery sourdough croissants using a traditional lamination technique combined with naturally fermented sourdough starter, resulting in a rich, tender pastry with a delightful tangy flavor.

Ingredients

Scale

Sourdough Starter

  • 100g active sourdough starter

Dough

  • 500g all-purpose flour
  • 250ml cold milk
  • 50g granulated sugar
  • 10g salt
  • 50g unsalted butter, softened

Lamination

  • 250g unsalted butter, cold

Instructions

  1. Prepare the Dough: In a large bowl, combine the flour, sugar, and salt. Mix in the sourdough starter and cold milk, then knead gently until a smooth dough forms. Add softened butter and knead until fully incorporated. Cover and let the dough rest in the refrigerator for about 1 hour.
  2. Laminate the Dough: Roll out the chilled dough into a large rectangle. Place the cold butter slab in the center and fold the dough edges over the butter, sealing it completely. Roll the dough out and perform three sets of folds (usually a letter fold), chilling the dough between each fold to keep the butter firm. This process creates the flaky layers characteristic of croissants.
  3. Shape the Croissants: After the final chill, roll out the dough into a large rectangle about 1/4 inch thick. Cut into triangles and roll each triangle from the wide base to the tip, forming a crescent shape. Place shaped croissants on a baking sheet lined with parchment paper.
  4. Proof the Croissants: Allow croissants to proof at room temperature until noticeably puffy, usually about 2 to 3 hours, depending on ambient temperature. They should be jiggly and airy but not over-proofed.
  5. Bake: Preheat the oven to 200°C (400°F). Bake the croissants for 15 to 20 minutes or until golden brown and fully cooked through. The layers should be crisp and flaky with a tender interior.
  6. Cool and Serve: Let croissants cool slightly on a wire rack before serving to allow the layers to set and the interior crumb to finish developing. Enjoy fresh for best flavor and texture.

Notes

  • Use cold butter and chill the dough between folds to achieve distinct layers.
  • The sourdough starter adds a subtle tang and improves flavor complexity.
  • Proof croissants at room temperature to activate the yeast naturally present in the starter.
  • Store baked croissants in an airtight container; reheat gently before serving.
  • Adjust proofing time based on ambient temperature and starter activity level.

Keywords: sourdough croissants, laminated dough pastry, homemade croissants, flaky pastry, breakfast pastries, sourdough baking

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