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Sourdough Croissants

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Prep Time 3 days
Cook Time 25 minutes
Course Viennoiserie pastry
Servings 8 croissants

Equipment

  • 1 mixing bowl
  • 1 kitchen scales
  • 1 reusable bowl cower
  • 1 dough scraper
  • 1 roller pin
  • plastic wrap (clingfilm) to cover the dough to protect it from drying out in the fridge.
  • parchment paper

Ingredients
  

  • 100 g levain 100% hydration
  • 250 g pastry flour, 13-14 protein
  • 20 g unsalted butter 82%
  • 30 g brown sugar
  • 5 g fine salt
  • 90 g whole fat milk
  • 30 g water

Butter for lamination

  • 130 g unsalted butter

Instructions
 

Day 1

  • Prepare a leaven. Mix flour, water and leaven in proportion 1:1:1 and let it rise for 5-6 hours at 24-26℃.
  • When the leaven is ready, mix all the ingredients in a bowl.
  • Knead the dough 5 mins until a smooth ball is formed.
  • Proof the dough covered at temperature 26° C, 1-2h.
  • Then, put the dough covered into the fridge overnight.

Day 2

  • Fold a parchment paper in half and measure a rectangle, sized 15x20 cm.
  • Cut the butter for lamination (130g) into a rectangle 15x20 cm. Roll out the butter to have the same thickness and cool down in the fridge for at least 1 hour.

First Set of Lamination:

  • Take the dough out of the fridge and roll it into a rectangle sized 15x30 cm.
  • Take the butter out of the fridge and give it 5 mins to warm up a little bit. Place the butter over ⅔ dough and lock the butter in. Roll out the dough and do a double fold (book fold).
  • Cool down and relax the dough for 15 mins in the fridge.

Second Set of Lamination:

  • Take the dough from the fridge. Roll out to 25x50cm. Do a single fold (letter fold). Rest 1-2hr in the fridge.
  • Roll out 25x60cm. Cut into triangles of 10x25cm, roll into croissants.
  • The final proof overnight, t 26-28°C. The Croissants should be cloudy and jiggle when you shake the tray.

Day 3

  • Egg wash the croissants before baking. For the eggwash I use 1 quail egg and a table spoon of milk.
  • Bake at 180°C for 25 mins using the Convection type of cooking.
  • Remove your hand-laminated, 100% sourdough croissants from the oven. Let them cool down a little bit while you're making a cup of coffee.
  • Enjoy this moment of pleasure!
Keyword Croissants