I’m no pastry chef but I love making croissants. They’re deliciously buttery, flaky and once you make them you can’t help but feel darn proud. Since starting on my sourdough journey, I always wanted to try out sourdough croissants too and I am glad I did!
There are lots of different recipes out there (aren’t there always!) and I looked into a few different ones but mainly focused on this one. At first, I used milk alongside water like the recipe states but actually, the flavour was a whole lot better (more buttery) when I used just water. I played around a bit before settling with what I’m showing you today.
It’s a pretty drawn-out process, making sourdough croissants. It takes three days in total but, don’t worry, it’s not actually hard work. Scroll down to the bottom to see the video from start to finish!
Day 1: The Dough
Flour, water, salt, sugar, sourdough starter and butter are combined to make a slightly sticky ball of dough. This is then left out for 3 hours to ferment before being transferred to the refrigerator overnight. At this point, I also leave out 250 grams of butter for tomorrow’s step so it’s room temperature for when I need it.
I usually start day 1’s steps anytime from mid-afternoon to early evening.
Day 2: The Butter
In the morning of day 2 I take the butter I left out and mix it with some flour to create a malleable butter mix. I then roll this out between two sheets of baking paper into a rectangle of about 20 x 30cm. Then this butter is put in the refrigerator to harden up.
Then yesterday’s dough is rolled out into a rectangle double the size of the butter packet I made before. Once the butter is cold again, I place this on the bottom half of the dough and pull the top half of the dough over the butter and tuck it in.
The dough + butter is then rolled out into a large rectangle and folded into three.
The dough is then put in the refrigerator for 30-60 minutes until firm but not too cold. You want the butter and the dough to be similar consistencies. if the butter is too cold it will break up into pieces and not incorporate nicely into the dough. If it’s too soft it will melt and squish out the sides.
Repeat these steps of folding and rolling, three times in total.
After the third time, the dough is chilled for 2 hours before being rolled out into a long rectangle of 60cm long, 30cm height. Then the dough is cut into long triangles of about 10 cm width and 25 cm height. Roll the triangles up tightly, starting from the bottom and rolling to the tip.
Some of the croissants I filled with chocolate too. For these, I cut the dough into rectangles and folded the chocolate in the middle.
Leave the rolled croissants to proof for four hours on the bench before transferring to the fridge overnight.
Day 3- Baking day
In the morning the croissants are removed from the refrigerator and left on the bench for about 40 minutes before being brushed with a lightly beaten egg.
Then they are baked in an oven at 200 degrees Celsius for 25-30 minutes until golden brown.
Wanna see the video? Check it out below
- 450g strong flour
- 1 tsp salt
- 3 tbl spoon sugar
- 250ml cold water
- 150g active sourdough starter at 100% hydration
- 50g unsalted butter
- 250 g unsalted butter, room temperature
- 1.5 tblsp flour
- Prepare dough by mixing together all the dough ingredients and form a dough ball. Cover with a damp towel and leave on the bench for three hours before transferring to the fridge overnight.
- Mix together the flour and 250g unsalted butter, then roll it into a rectangle of about 20 x 30cm, in between two sheets of baking paper. Place in the fridge to harden up a bit. Not too hard though or it won't incorporate into the dough. Aim for the butter and the dough to be similar consistencies.
- Take yesterday's dough from the fridge and roll it into a rectangle double the size of the butter packet. Place the butter packet on the bottom end of the dough and fold over the top end. Fold the sides over to tuck in the butter.
- Roll the butter and dough out flat into a large rectangle before folding into thirds. Place in the fridge for half an hour. Repeat this step three times.
- After the last fold, chill for 2 hours before rolling into a long rectangle. Cut the rectangle into long triangles of about 10 cm width and 25 cm height. Roll the triangles up tightly, starting from the bottom and rolling up to the tip.
- Leave the rolled croissants to proof for four hours on the bench before transferring to the fridge overnight.
- Remove the croissants from the fridge and let them come to room temperature, about 40 minutes on the bench. Brush the tops with a lightly beaten egg.
- Bake in an oven of 200 degrees Celsius for 25-30 minutes.
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