Croissant – Sourdough

We all love it!

Croissant - Sourdough

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!!!”

Croissant - Sourdough

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.

Croissant - Sourdough

Seal the butter with the dough!

Croissant - Sourdough

Cut into triangles and shape it! This is the fun part :-)

Croissant - Sourdough

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!

Croissant - Sourdough

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



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Roll the dough out until it’s a double size of the butter sheet, 8 1/2″× 8 1/2″ square.
  6. Place the butter in the middle of the dough, fold up and seal the butter with the dough.
  7. 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.
  8. Repeat 2 more times.
  9. Put it in the fridge and let it rest at least 90 minutes.
  10. Roll out to 9″× 18″ , 1/8″ thickness.
  11. 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.
  12. Roll up fairly tight, the peak should be underneath.
  13. At this point,  you can ➀ proof right away ➁ fridge overnight and prof nest day ➂ freeze
  14. If you proof right away, brush egg wash then proof until very soft and jiggly, about 2 – 3 hours.
  15. Brush another layer of egg wash after proofing.
  16. Bake at 425 °F for 10 minutes, turn down to 375 °F for 15 minutes.
  17. Let them cool onto a rack.
  18. Ready to eat!
13 Responses to “Croissant – Sourdough”
  1. michaelawah says:

    beautiful! I can feel your excitement, and they must taste great. I’ve never made puff pastry – dangerous territory… :))

    • Hi michaelawah,

      Wow, thanks so much for your kind words! You made my day!
      Making croissant is really fun!
      Once you start it, you want to keep making it, so please try :-)


  2. You’re totally reading my mind right now! I’ve been wanting to make sourdough croissants for a long time. Now I don’t have to search for the perfect recipe :) (but your sourdough baguettes are still on top of my list. one of these days!)

  3. spiceandmore says:

    OMG they look amazing!! I bet they were delicious too!!

  4. Stefano says:

    Wow, in my view nothing beats a good croissant and these sure look fantastic!
    Great job!

  5. bakeaffairs says:

    They look amazing – better than a bakery croissant. I am speechless and now hungry

Check out what others are saying...
  1. […] to make yourself. But when Yuko from over at A Kitchen Blog (hi again, Yuko!) posted this sourdough croissant recipe – I just had to give it a try. And OMG. They are so delicious! I don’t know who told me […]

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