Description
My Sourdough Croissant delivers pure bakery magic straight from my kitchen to your plate. Flaky layers of golden pastry fold around rich butter, creating a breakfast treat that whispers French bakery charm with each delicate, crisp bite.
Ingredients
Scale
Main Ingredients:
- 3 ½ cups (440g) bread flour
- 1 cup (240ml) whole milk, warm
- 1 cup (226g) unsalted butter, cold
- ½ cup (113g) unsalted butter, softened
- ½ cup (120g) active sourdough starter
Supporting Ingredients:
- ¼ cup (50g) granulated sugar
- 1 teaspoon salt
Finishing Ingredients:
- 2 tablespoons (15g) all-purpose flour (for dusting)
- 1 egg
- 1 tablespoon milk
Instructions
- Create a smooth mixture by whisking 120g active sourdough starter, 240ml warm whole milk, and 50g granulated sugar until sugar dissolves completely.
- Gradually incorporate 440g bread flour and 1 teaspoon salt, stirring until a rough dough emerges. The texture should look slightly uneven and shaggy.
- Use a stand mixer with a dough hook or hand-knead for 5-7 minutes until the dough becomes elastic and smooth. Your goal is a stretchy, cohesive texture.
- Integrate 113g softened unsalted butter into the dough, adding one tablespoon at a time. Knead until each addition disappears completely into the mixture.
- Allow the dough to rest and ferment at room temperature between 20-22°C (68-72°F) for 4-6 hours. The dough should visibly expand and nearly double in volume.
- Dust your workspace with 15g all-purpose flour to prevent sticking. Gently deflate the fermented dough and prepare for lamination.
- Roll out the dough into a large rectangle, approximately ½ inch thick. Place 226g cold unsalted butter in the center, folding dough edges over to encase it completely.
- Create multiple butter-dough layers by performing three consecutive letter folds, chilling the dough for 30 minutes between each fold. This develops signature flaky layers.
- After final folding and chilling, roll dough to ¼ inch thickness. Cut into triangular shapes for traditional croissant formation.
- Shape triangles into curved croissant forms, ensuring tight rolling from wide base to pointed tip.
- Prepare egg wash by whisking 1 egg with 1 tablespoon milk. Brush croissants generously to achieve golden exterior.
- Proof shaped croissants at 27°C (80°F) for 2-3 hours until puffy and nearly doubled in size.
- Bake at 200°C (392°F) for 15-18 minutes until deep golden brown and crisp.
Notes
- Cold butter works best when laminating the dough, creating those signature flaky layers croissants are known for.
- Folding the dough multiple times develops gluten and creates delicate, buttery sheets that will make your pastry extra tender.
- Let the dough rise slowly at room temperature to develop deep sourdough flavor and allow fermentation to work its magic.
- For gluten-free bakers, swap bread flour with a high-protein gluten-free blend and add xanthan gum to help bind the dough.
- Prep Time: 10-15 minutes
- Cook Time: 0 minutes
- Category: Pastries
- Method: Fermenting
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 324 kcal
- Sugar: 6 g
- Sodium: 146 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 29 g
- Fiber: 1.2 g
- Protein: 6 g
- Cholesterol: 56 mg