Sourdough Croissants

17/11/2023

Croissants (also known as croissants when referring to the French tradition) made with sourdough are a delightful breakfast treat that requires patience and care in their preparation. Here is the recipe:

Ingredients

500 g of strong flour (ideally with high W, above 300)
200 g of refreshed and active sourdough starter
50 g of sugar
10 g of honey
10 g of salt
250 ml of whole milk
250 g of butter for lamination
1 egg for glazing

Preparation

Dough: In a large bowl, pour the flour and add the sourdough starter in small pieces. Gradually incorporate the lukewarm milk, sugar, and honey. Work until you get a homogeneous mixture, then add the salt and continue to work the dough until it becomes smooth and elastic.
First rest: Cover the dough with cling film and let it rest in the refrigerator for about 12 hours.
Lamination: After the resting time, roll out the dough into a rectangle longer than it is wide and distribute the cold butter from the fridge, sliced thinly, on top, leaving a free edge around. Fold it like a wallet, then give it a fold by turning the dough 90 degrees and rolling it out again into a long rectangle before folding the ends towards the center. Repeat this operation 2 more times with at least 30 minutes of rest in the fridge between each turn.
Shaping the croissants: After the last fold, roll out the dough into a large rectangle about 5 mm thick. Cut out triangles with a base of about 10 cm. Roll the triangles on the base to shape the croissant and slightly curve them to give their typical crescent shape.
Second rest: Place the croissants on a baking tray lined with parchment paper and let them rise in a warm and humid place (you can use the oven with the light on) until they double in size, which will take about 2-3 hours.
Baking: Beat the egg and gently brush the croissants. Preheat the oven to 200 °C and bake them for about 15-20 minutes or until they are golden and flaky.
Cooling: Let the croissants cool on a wire rack before serving them.

Trivia

Homemade sourdough croissants have a unique flavor and texture. The lamination and long leavening result in a product with a richer taste and a lighter texture compared to those made with brewer’s yeast. And they are perfect to be filled with jams, chocolate, or pastry cream.

Good work and enjoy your homemade breakfast croissants!