Sourdough Croissants
Warm, flaky, and tangy croissants made with sourdough starter, perfect for a weekend baking project.
Ingredients
Dough & Starter
- 150 grams active sourdough starter Needs to be fed within the past 4-6 hours
- 113 grams filtered water
- 113 grams whole milk Used for the dough
- 450 grams organic unbleached all-purpose flour
- 45 grams granulated sugar
- 9 grams sea salt
- 50 grams butter, melted
Beurrage (butter filling)
- 250 grams unsalted butter, room temperature For the butter filling
Instructions
Preparation
- Feed your sourdough starter and measure 150 grams.
- In a bowl, whisk together the 150 grams starter, melted butter, water, and whole milk.
- Add flour, sugar, and salt, then mix until a dough forms.
- Cover the dough and let it rest for 30 minutes.
- Flip the dough onto a counter and knead for 3-5 minutes until smooth and not sticky.
Bulk Rise and Chill
- Place dough in a greased bowl, cover and let it double at room temperature (about 4-6 hours).
- After doubling, refrigerate for at least 12 hours up to 3 days.
Prepare Beurrage
- Fold parchment into an 8x8” packet and layer room-temperature butter slices about 1/4” thick.
- Chill for 6 minutes until pliable but not hard.
Laminate and Fold
- Roll chilled dough into an 8x17” rectangle and place the beurrage on the bottom half.
- Fold the dough over to enclose the butter and roll to 18,” then perform folds twice.
- Chill briefly if butter softens and roll to final 8x24.”
- Trim, cut triangles, and roll into croissants; expect about 10-12 croissants.
Proof and Bake
- Apply a light egg wash, proof croissants for 2-4 hours until doubled.
- Brush again and bake at 380°F for 25-30 minutes until golden.
- Let cool on the sheet for 15 minutes before serving.
Notes
Keep ingredients and workspace cool when laminating. Use an active, bubbly starter for best results. Freeze unbaked croissants on a tray, then transfer to bags for up to 2 months.