Croissant – Sourdough
We all love it!
Flaky, Fluffy, Buttery Croissant!
Ever since I started focusing on my excess sourdough starter, (← Please read this post )
I have been interested in the sourdough bread more than before.
Ideally, I should bake the sourdough bread more often…
When I found this recipe through TFL, I was literally screaming.
“This is it! Croissant!!!”
Since I used to make the puff pastry by hand all the time, I know how to prepare the laminated dough.
To make the perfect layers of the dough and butter, you have to rest the dough often.
Seriously, most of the time to make the puff pastry is resting time!
You don’t need to do anything for the dough during resting time.
It is the most important thing for the home baker, isn’t it???
On top of that, I can use my sourdough starter for the Croissant as a leavening agent!
Of course, today is the feeding day :-)
Let me tell you about my starter a bit.
I maintain one starter, which is 120g, 100% hydration (feed equal parts of flour and water by weight)
I keep my starter in my fridge and feed/refresh it every three days.
I know some people keep it at room temperature all the time and feed it twice a day,
but, I don’t bake the sourdough bread often…So, my current feeding schedule works for me quite well :-)
This time, I used 60g seed starter for my final starter 240g because I usually take a half amount of starter (60g) when I feed/refresh it.
Seal the butter with the dough!
Cut into triangles and shape it! This is the fun part :-)
Roll it, roll, it, roll it…….
You know what?
The best part of Croissant is you can freeze them after shaping.
All you have to do is just pull them out of the freezer, defrost it overnight,
proof them, and pop into the oven!
You can enjoy just-baked croissants anytime you want!
Final proofing for 3 hours. You can see the layers of the dough and butter!
Luckily, the butter didn’t leak at all during baking, which means the final proofing was successful this time :-)
Not only the flaky crust & fluffy crumb texture,
but the flavor was superb!
Submitting this post to YeastSpotting.
Croissant – Sourdough ——- Based on txfarmer’s Croissant with Sourdough starter
I calculated the original recipe × 75 %
Makes 10 Croissants
271.5 g Bread flour
97.5 g water (the original recipe calls for milk∗)
50.25 g Dark brown sugar (the original recipe calls for granulated sugar∗)
7.5 g Salt
2.66 g Active Dry Yeast
16.5 g Butter (Softened)
240 g 100% Sourdough starter
215 g Roll-in Butter
(2.66 g malt∗)
∗ I didn’t use them because I didn’t have them in my kitchen.
391.5 g Bread flour (100%)
217.5 g water (56 %)
50.25 g Dark brown sugar (12.8 %)
7.5 g Salt (1.9 %)
2.66 g Active Dry Yeast (0.68 %)
231.5 g Butter (59.1 %)
240 g 100% Sourdough starter
- Making the Levain In a mixing bowl, combine Bread Flour, Water and Sourdough seed starter / culture. Let it preferment at room temperature for 12 hours.
- In a small bowl, weigh out Active dry Yeast. Add 7 g Water (warm) out of 217.5g and stir until the yeast has dissolved. Set aside.
- In another bowl, mix all ingredients but the rolling butter, knead until gluten starts to form. The dough is not too wet, but not too dry / smooth. Put the dough in the fridge at least 2 hours or overnight.
- Place the softened butter (not too soft! It is just soft enough to roll with a rolling pin) between plastic or wax paper. Roll the butter until it has 6″×6″ square.
- Roll the dough out until it’s a double size of the butter sheet, 8 1/2″× 8 1/2″ square.
- Place the butter in the middle of the dough, fold up and seal the butter with the dough.
- Roll out into 8″× 18″ rectangle, and fold into thirds. Cover it with a plastic wrap and put it in the fridge and let it rest at least 1 hour.
- Repeat 2 more times.
- Put it in the fridge and let it rest at least 90 minutes.
- Roll out to 9″× 18″ , 1/8″ thickness.
- Cut into triangles, 3.5 – 4″ wide at the bottom, 9″ tall. Fridge and rest the pieces, then stretch them into 10″ tall, this will create more layers.
- Roll up fairly tight, the peak should be underneath.
- At this point, you can ➀ proof right away ➁ fridge overnight and prof nest day ➂ freeze
- If you proof right away, brush egg wash then proof until very soft and jiggly, about 2 – 3 hours.
- Brush another layer of egg wash after proofing.
- Bake at 425 °F for 10 minutes, turn down to 375 °F for 15 minutes.
- Let them cool onto a rack.
- Ready to eat!