Description
Delicious homemade sourdough croissants with a flaky exterior and soft, tangy layers, perfect for any celebration.
Ingredients
For the Dough
- 470 g All-purpose flour
- 1 tsp Salt
- 40 g Sugar
- 150 g Sourdough starter (Starter should be active but not overly bubbly)
- 230 g Water
- 1 tbsp Water (For brushing or adjusting dough consistency)
For the Lamination
- 300 g Butter, unsalted (Keep cold for best results)
- 1 Egg Egg for wash
Instructions
Preparation
- In a large mixing bowl, combine flour, salt, and sugar.
- Add the sourdough starter and water, mixing until a dough forms.
- Knead the dough for about 10 minutes until smooth, then let it rest for 30 minutes.
- Roll out the dough and incorporate the cold unsalted butter through a series of folds to create layers.
- Roll the dough into a large rectangle, fold it, and refrigerate for 30 minutes.
- Repeat the rolling and folding process two more times.
Shaping & Proofing
- Cut the dough into triangles, roll them up, and form croissants.
- Let the croissants proof until doubled in size.
Baking
- Preheat the oven to 220°C (425°F) and bake for about 15-20 minutes until golden brown.
- Enjoy warm!
Notes
Cool completely before storing. Store at room temperature in a paper bag for up to a day, or in a loose container for two days. To freeze, wrap each croissant in cling film and store in a freezer bag. Reheat from frozen in a 180°C oven for about 10 minutes.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Snack
- Cuisine: Bakery, French