Flaky Sourdough Croissants
These flaky sourdough croissants combine the unique flavor of sourdough with buttery layers, perfect for breakfast or a snack.
Ingredients
For the Starter
- 35 g sourdough starter
- 70 g flour (for starter)
- 70 ml water (for starter)
Dough Ingredients
- 450 g all-purpose flour
- 1 tsp salt
- 40 g sugar
- 230 ml water
- 150 g active sourdough starter
- 50 g unsalted butter (room temperature)
Butter Packet
- 250 g unsalted butter (for butter packet, room temperature)
- 1.5 tbsp flour (for butter packet)
For Finishing
- 1 pc egg for egg wash
- 1 tbsp water (for egg wash)
Instructions
Prepare the Starter
- Mix 35g sourdough starter, 70g flour, and 70g water in a bowl and let it double or triple.
Make the Dough
- Mix the dough ingredients together to form a sticky dough ball.
- Knead for 5-8 minutes until smooth.
- Allow it to ferment for 3-4 hours at room temperature, then refrigerate overnight.
Prepare Butter Packet
- Mix 1.5 tbsp flour with 250g butter and roll it into a rectangle.
- Chill the butter packet.
Rolling and Folding
- Roll out the dough, place the butter in the middle, fold the dough, and roll it out again, repeating the folding process for a total of 3 folds.
- After the final fold, chill the dough for at least 2 hours.
Shaping Croissants
- Roll into a large rectangle, cut triangles for croissants, and roll them up.
- Allow them to proof for 4-5 hours.
Baking
- Preheat the oven to 205°C (400°F).
- Brush the croissants with the egg wash and bake for 20 minutes until browned.
Notes
Make sure your sourdough starter is active and bubbly before you begin. Be patient during the folding process; this creates the layers that make your croissants flaky. Use cold butter for the butter packet to maintain a good texture during rolling. If the dough becomes too warm while you are working with it, chill it for a bit before continuing.