Description
Flakey and buttery sourdough croissants made using an active sourdough starter, crafted through a meticulous process of dough fermentation, lamination, and folding to develop perfect flaky layers. This recipe yields 10-12 croissants and offers a rich, artisan flavor reminiscent of authentic Parisian bakery croissants.
Ingredients
Scale
Sourdough Starter Mixture
- 150 grams active sourdough starter
- 113 grams filtered water
- 113 grams whole milk
- 50 grams butter, melted
Dough
- 450 grams organic unbleached all-purpose flour
- 45 grams granulated sugar
- 9 grams sea salt
Butter Filling (Le Beurrage)
- 250 grams unsalted butter, room temperature
Other
- 1 egg (for egg wash)
Instructions
- Feed your Sourdough Starter: Ensure you have 150 grams of active, mature sourdough starter that has been fed equal parts flour and water 4-6 hours before use, and is bubbly and doubled in size. If setting aside starter, mix 50g starter, 50g flour, and 50g water.
- Make, Knead and Proof the Dough: In a bowl, whisk together the active starter, melted butter, water, and milk. Add flour, sugar, and salt, and mix until a dough forms. Cover and let rest for 30 minutes. Knead dough on a clean surface for 3-5 minutes until smooth and non-sticky. Place in butter-greased bowl, cover, and bulk rise at room temperature for 4-6 hours until doubled. Then refrigerate for a minimum of 12 hours (up to 3 days) for slow fermentation.
- Prepare the Butter Filling (Le Beurrage): Fold parchment paper into an 8×8″ square packet. Slice room temperature butter into 1/4″ thickness and arrange on parchment, then fold and roll into a packet. Chill in the refrigerator for about 6 minutes until pliable but not hard.
- Lamination – First Roll and Fold: Roll out the chilled dough on a floured surface into an 8×17″ rectangle. Place the butter packet on the bottom half of the dough and fold top half over to cover it. Rotate 90 degrees and roll out to approximately 18″ long, maintaining proper flouring to prevent sticking.
- Second Fold: Fold the top third of the dough down about 3/4 of the way, then fold the bottom part up to meet the top fold forming roughly a square. Rotate dough 90 degrees and roll out lengthwise to about 20″ long, focusing on elongation.
- Third and Final Fold: Fold the top two-thirds down and bring the bottom portion all the way up over this fold, like a pamphlet. Optionally chill for 10 minutes if dough or butter softens. Then rotate 90 degrees and roll out the final rectangle to approximately 8×24″.
- Shape the Croissants: Trim the edges to straight lines. Mark small points every 3 1/2 inches on the long side, with middle marks on the opposite side. Cut the dough in zig-zag connecting these marks to form triangles. Roll each triangle from the wide base to the point to form croissants. Place on a parchment-lined baking sheet with the pointed end underneath to prevent unrolling.
- Proof the Croissants: Whisk an egg and brush a light egg wash over croissants to prevent drying. Cover and let proof in a draft-free spot (like a cool oven) for 2-4 hours until doubled in size.
- Bake: Preheat oven to 380℉ (193℃). Brush croissants with egg wash again. Bake for 25-30 minutes until deep golden brown. Remove from oven and cool on baking sheet for 15 minutes undisturbed to allow butter to reabsorb and layers to set.
- Enjoy: Serve fresh and enjoy the rich, flakey, buttery sourdough croissants reminiscent of a Parisian café.
Notes
- You can refrigerate baked croissants covered with plastic wrap overnight for fresh croissants the next morning.
- Croissants can be frozen after proofing; bake directly from frozen by adding 2-3 extra minutes to baking time.
- Maintaining appropriate dough and butter temperature during lamination is critical to prevent butter melting and ensure flaky layers.
- Use high-quality unsalted butter at room temperature for best lamination results.
- Keep work surfaces well floured to avoid dough sticking or tearing during rolling and folding.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: French
Keywords: sourdough croissants, croissant recipe, sourdough starter, laminated dough, French pastry, homemade croissants, flaky croissants
