Sourdough Croissants Recipe

Creating flaky, buttery sourdough croissants at home is an achievable (although time-consuming) feat! This recipe includes detailed instructions, estimated times, and nutrition information. Remember, sourdough starters can vary, so adjust water or flour as needed during the process.

Ingredients:

Dough:

• 120g active sourdough starter, fed and bubbly
• 300g all-purpose flour
• 30g whole wheat flour
• 85g sugar
• 10g salt
• 240g cold whole milk
• 50g unsalted butter, softened

Butter Block:

• 250g cold unsalted butter

Egg Wash:

• 1 egg yolk
• 1 tablespoon water

Instructions:

Day 1:

1. Mix the dough: Combine the sourdough starter, flours, sugar, and salt in a large bowl. Gradually add the milk and mix until a shaggy dough forms.
2. Knead the dough: Transfer the dough to a lightly floured surface and knead for 10 minutes until smooth and elastic.
3. Incorporate butter: Add the softened butter, one piece at a time, kneading it into the dough until fully incorporated. This might take several minutes.
4. Ferment the dough: Form the dough into a ball, place it in a lightly oiled bowl, cover, and let it rise in a warm place for 8-12 hours until doubled in size.

Day 2:

1. Make the butter block: Pound the cold butter between parchment paper into a flat square. Fold the parchment paper into an envelope, sealing it tightly. Refrigerate for at least 30 minutes.
2. First folding: On a lightly floured surface, roll out the dough into a rectangle about 20×10 inches. Place the chilled butter block in the center, covering it with two-thirds of the dough. Fold the remaining dough over the butter, forming a tri-fold letter. Pinch the seams to seal.
3. Second and third folding: Rotate the dough 90 degrees, roll it out again into a 20×10 inch rectangle, and perform another tri-fold letter fold. Wrap in plastic wrap and refrigerate for 30 minutes. Repeat this folding process one more time.
4. Final rest: Refrigerate the dough for at least 8 hours, or overnight.

Day 3:

1. Shape the croissants: Roll out the dough on a lightly floured surface into a large rectangle, about 24×16 inches. Cut the dough into triangles, starting from the widest side.
2. Roll and shape: Starting at the wide base of each triangle, roll the dough tightly towards the tip, forming a crescent shape. Curve the ends slightly and tuck them underneath the croissant. Place them on a baking sheet lined with parchment paper, leaving space for rising.
3. Proofing: Cover the croissants loosely with plastic wrap and let them rise in a warm place for 3-4 hours, until doubled in size.
4. Preheat and egg wash: Preheat the oven to 400°F (200°C). Whisk together the egg yolk and water, and gently brush the croissants with the egg wash.
5. Bake: Bake the croissants for 20-25 minutes, or until golden brown and flaky. Rotate the baking sheet halfway through for even baking.
6. Cool and enjoy: Let the croissants cool slightly before serving. Enjoy them warm, plain, or with your favorite jam or butter.

Tips:

• Use a kitchen thermometer to ensure the dough reaches an internal temperature of 78-80°F (26-27°C) during bulk fermentation.
• Don’t be afraid to add more flour or water during the kneading process as needed to achieve a smooth and elastic dough.
• Work quickly with the butter block to prevent it from softening too much.
• If your croissants aren’t browning evenly, you can tent them with foil halfway through baking.
• Store leftover croissants in an airtight container at room temperature for up to 2 days.

Nutrition:

(This information is for one croissant, assuming 18 servings per recipe)

• Calories: 280
• Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 45mg
• Carbohydrates: 32g
• Sugar: 8g
• Protein: 5g
• Sodium: 230mg

Enjoy the satisfaction of making your own delicious sourdough croissants! Remember, practice makes perfect, and don’t be discouraged if your first attempt isn’t quite perfect.