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Sourdough Croissants Made with Sourdough Starter Recipe

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  • Author: Sue
  • Prep Time: 1 hour 30 minutes (includes starter feeding and dough mixing, excluding rest and fermentation times)
  • Cook Time: 25-30 minutes
  • Total Time: 25 hours 25 minutes (including fermentation, proofing, and resting times)
  • Yield: 10-12 croissants
  • Category: Pastry
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Description

Learn how to make irresistibly flaky and buttery sourdough croissants using an active sourdough starter. This recipe involves slow fermentation for enhanced flavor, lamination with a rich butter filling for layers, and careful shaping and proofing to create perfect golden croissants. A classic French pastry made with natural leavening, ideal for breakfast or a special treat.

Ingredients

Dough Ingredients

  • 150 grams active sourdough starter
  • 113 grams filtered water
  • 113 grams whole milk
  • 50 grams butter, melted
  • 450 grams organic unbleached all-purpose flour
  • 45 grams granulated sugar
  • 9 grams sea salt

Butter Filling (Beurrage)

  • 250 grams unsalted butter, room temperature

Instructions

  1. Feed your Sourdough Starter: Make sure you have 150 grams of active, mature sourdough starter that has been fed equal parts flour and water within the last 4-6 hours, and has doubled in size, showing bubbles.
  2. Prepare the Dough: In a bowl, whisk together the sourdough starter, melted butter, water, and whole milk. Add the flour, sugar, and sea salt. Mix with hands or a dough whisk until a dough forms. Cover and rest for 30 minutes.
  3. Knead the Dough: Turn the dough onto a clean counter (no flour needed) and knead for 3-5 minutes until smooth and no longer sticky. Place in a butter greased bowl, cover tightly, and bulk ferment at room temperature for 4-6 hours until doubled and puffy.
  4. Cold Fermentation: After bulk fermentation, refrigerate the dough for at least 12 hours up to 3 days to develop flavor and improve texture.
  5. Prepare the Butter Filling (Beurrage): Fold parchment paper into an 8x8-inch packet. Slice room temperature unsalted butter to approximately 1/4-inch thickness and arrange on parchment. Fold and press to evenly fill the packet, forming a smooth square of butter. Chill in the refrigerator for about 6 minutes until firm but pliable.
  6. Roll Out the Dough: On a floured surface, roll the dough into an 8x17-inch rectangle, slightly larger than the butter block.
  7. Enclose the Butter: Unwrap the butter and place it on the bottom half of the dough. Fold the top half over the butter to enclose it completely, sealing the edges.
  8. Laminate the Dough: Turn the dough 90 degrees and roll it to about 18 inches long, keeping the surface floured to prevent sticking. Fold the top third of the dough down, then bring the bottom third up, creating a letter fold. Fold in half to complete the first fold.
  9. Roll and Fold Again: Rotate the dough 90 degrees, roll out lengthwise to 20 inches, and perform a second letter fold as before.
  10. Final Fold: Roll out and fold the dough in a pamphlet style with two folds: top two-thirds down, bottom all the way up over it. Chill about 10 minutes if the dough or butter feels too warm.
  11. Final Roll: Roll the dough into an 8x24-inch rectangle, ready for shaping.
  12. Shape the Croissants: Trim edges for straight sides. Mark the long edge every 3½ inches and the opposite edge with midpoints between marks to create a zigzag pattern. Cut the dough into triangles along these marks.
  13. Roll Croissants: Starting at the wide end, roll each triangle tightly towards the pointed end. Place on a parchment-lined baking sheet with the tip underneath to prevent unrolling.
  14. Egg Wash and Proof: Whisk an egg and brush each croissant lightly to keep from drying. Cover and allow the croissants to proof in a draft-free spot for 2-4 hours until doubled in size.
  15. Bake the Croissants: Preheat oven to 380°F (193°C). Brush croissants again with egg wash. Bake for 25-30 minutes until deep golden and flaky.
  16. Rest and Serve: Remove from the oven and let croissants rest on the baking sheet for 15 minutes to set and reabsorb any leaked butter. Enjoy warm for best flavor and texture.

Notes

  • Use an active sourdough starter for best rise and flavor.
  • Butter should be pliable but not too soft when laminating to create flaky layers.
  • Keep your work surface well floured during lamination to avoid sticking or tearing the dough.
  • Proof croissants in a draft-free, moderately warm area for best results.
  • Adjust proofing time depending on ambient temperature and starter activity.
  • Let croissants rest after baking for optimal texture and buttery flavor absorption.
  • Butter quality greatly affects the richness and flakiness of the croissants.

Find it online: https://suerecipe.com/sourdough-croissants-made-with-sourdough-starter-recipe/