Description
This recipe guides you through the process of making homemade sourdough croissants that are flaky, buttery, and delightfully tangy thanks to the active sourdough starter. The preparation spans 26 hours and 15 minutes including multiple resting and laminating stages to develop the characteristic layers and texture of classic croissants. Perfect for an indulgent breakfast or brunch, these croissants combine traditional French technique with the natural fermentation of sourdough for a flavorful, tender pastry.
Ingredients
Dough Ingredients
- ½ cup active sourdough starter
- 1 ⅔ cup all-purpose flour
- ½ tsp salt
- 2 ½ tbsp sugar
- ½ cup milk
- 2 ½ tbsp butter (room temperature)
Lamination Butter
- 8 oz butter (softened)
Finishing
- 1 egg (whisked, for egg wash)
Instructions
- Preparing The Dough: Add all dough ingredients into the bowl of a stand mixer and knead until a soft, sticky dough forms. Remove and shape into a ball. Transfer to a lightly oiled bowl, cover with plastic wrap, and let rest for 1 hour at room temperature.
- Folding The Dough: After the hour, press the dough gently into a circle. Fold edges into the center, turn a quarter, and repeat until all edges are folded in. Flip dough and repeat folds to smooth it. Perform this folding process two more times. The dough will become smooth and elastic.
- First Proof: Return dough to the oiled bowl, cover, and rest at room temperature for 3 hours. Then transfer to the fridge for an overnight rest of approximately 12 hours.
- Preparing Butter For Lamination: The next morning, place the softened butter in the center of baking paper, fold the paper edges to cover it, and roll with a rolling pin into a 5”x5” square.
- Enclosing Butter: Remove the dough from the fridge; let it reach room temperature. Roll the dough into a large enough square to encase the butter. Unwrap the butter and place it in the center of the dough. Fold the dough edges over to seal the butter inside.
- Rolling and Folding (Laminating): Turn dough over, roll into a 20”x6” rectangle emphasizing length. Fold into thirds like a letter. Cover with plastic and refrigerate for 30 minutes.
- Second Fold: Remove plastic, roll dough again into 20”x6”, fold edges into center, then fold in half like closing a book. Cover and chill for 30 minutes.
- Repeat Laminating: Repeat rolling and folding two more times with chilling between each. Each time, keep the smallest edge facing you.
- Shaping Croissants: Roll dough into a 16”x10” rectangle, mark every 4” along top and bottom edges, trim sides for neatness. Cut triangles using cuts from bottom marks to top corners, forming 8 triangles.
- Forming Croissants: Make a small cut at the base of each triangle, gently stretch the dough, and roll tightly toward the tip to shape croissants.
- Proofing Croissants: Place shaped croissants spaced on baking trays. Cover loosely and let rise in a warm place for 3 hours until doubled in size and soft to touch. Optionally chill for 1 hour to improve shape retention.
- Baking: Preheat oven to 375°F (190°C). Line baking trays with parchment paper. Brush tops of each croissant with whisked egg. Bake for 25-30 minutes until golden brown.
- Cooling and Serving: Remove from oven and cool completely on trays. Best served fresh the same day for optimal flakiness and flavor.
Notes
- Using an active sourdough starter is crucial for the flavor and rise of the dough.
- Precise folding and chilling during lamination develop the layers critical to flaky croissants.
- Allow croissants to fully cool before storing to maintain crisp texture.
- Optionally chilling the shaped croissants before baking helps maintain shape but is not mandatory.
- These croissants are best eaten fresh on the day they are baked.
- Prep Time: 1 hour 15 minutes (active prep, excluding resting and chilling times)
- Cook Time: 25-30 minutes
- Category: Breakfast Pastry
- Method: Baking
- Cuisine: French
