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–+ servings

Sourdough Croissants Recipe

by Sylvia Hofer
Buttery, flaky sourdough croissants made with active sourdough starter, a chilled butter block, and slow fermentation. This recipe uses natural yeast instead of commercial yeast and includes a long final proof for airy, layered croissants.
5 from 1 vote
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Prep Time 45 minutes
Cook Time 25 minutes
Chill and proof time 2 days
Total Time 2 days 1 hour 10 minutes
Course Appetizer, Breakfast, Main Course
Cuisine French
Servings 12
Calories 241 kcal

Equipment

  • 1 Kitchen scale
  • 1 Parchment paper
  • 1 Rolling Pin
  • 2 baking sheets
  • 1 Pizza Cutter
  • 1 pastry brush
  • 1 Ruler

Ingredients
  

Croissant Dough

  • 550 g bread flour
  • 180 g active sourdough starter thick and recently fed
  • 50 g sugar
  • 15 g salt
  • 3 tablespoons melted butter cooled slightly
  • 150 g whole milk
  • 120 g filtered water plus 1 to 2 tablespoons more only if needed

Butter Block

  • 3 sticks high-fat butter cold

Egg Wash

  • 2 egg yolks
  • 2 teaspoons milk

Instructions
 

  • Add the active sourdough starter, flour, sugar, salt, cooled melted butter, milk, and 120 g water to the bowl of a stand mixer.
  • Mix with the dough hook until the ingredients come together into a firm dough. If the dough feels too dry, add 1 tablespoon of water at a time, only as needed.
  • Knead until the dough is smooth, evenly mixed, and slightly firm. The dough should not feel sticky or loose.
  • Cover the dough and let it rise at room temperature for a few hours, just until slightly puffed. Do not let it fully double.
  • Flatten the dough into a square or rectangle, wrap it tightly, and refrigerate overnight.
  • Make the butter block by placing the cold butter between two sheets of parchment paper. Pound and roll it into an even 8x8-inch square. Refrigerate until firm but still pliable.
  • The next day, remove the butter block from the fridge a few minutes before the dough. The butter should be cold but bend slightly without cracking.
  • Roll the chilled dough into a 12x12 square.
  • Place the butter block in the center of the dough, fold the dough over it, and pinch the edges closed to seal the butter inside.
  • Roll the dough into a long rectangle, about 10x20 inches, working gently so the butter stays enclosed and the dough does not tear.
  • Fold the dough into thirds like a letter. Wrap and refrigerate for 30 to 60 minutes.
  • Rotate the dough 90 degrees, roll it out again into a 10x20 rectangle, then complete a second letter fold. Wrap and refrigerate for another 30 to 60 minutes.
  • Rotate the dough again, roll it out one more time, then complete a third letter fold.
  • Wrap the dough and refrigerate overnight, or for at least several hours, so the dough can relax before shaping.
  • Roll the chilled dough to about ¼ inch thick, 12x24 inches long.
  • Cut the dough into 12 equal triangles, using a ruler if needed. Trim the edges first, then mark even sections and cut diagonally to create long triangles. Make a small slit in the wide end of each triangle, gently stretch the dough, then roll from the wide end toward the point.
  • Place the shaped croissants on parchment-lined baking sheets with plenty of space between each one.
  • Cover loosely and let the croissants proof until very puffy, airy, and slightly wobbly. This can take 8 to 12 hours or longer, especially in a cool kitchen. Watch the croissants, not the clock.
  • Preheat the oven to 425°F.
  • Whisk together the egg yolks and milk for the egg wash. Gently brush the tops of the croissants without pressing them down.
  • Bake at 425°F for 10 minutes, then reduce the oven temperature to 400°F and bake for another 10 to 15 minutes, or until the croissants are deeply golden brown.
  • Let the croissants cool slightly on the baking sheet before serving.

Notes

  • Use European-style or high-fat butter if possible. It is more pliable and makes lamination easier.
  • Chill the dough whenever it feels soft, sticky, or greasy. Cold dough protects the layers.
  • Keep the dough edges as square and even as possible while rolling and folding. Use a ruler instead of eyeballing it.
  • The butter should be cold but bendable before laminating. If it cracks, let it sit for a few minutes. If it smears, chill it.
  • Proof the shaped croissants until very puffy, visibly layered, and slightly wobbly. Underproofed croissants can leak butter and bake up dense.
  • Proof in a warm but not hot spot, around 68 to 78°F. Too much heat can melt the butter before baking.

Nutrition

Serving: 1croissantCalories: 241kcalCarbohydrates: 43gProtein: 6gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 42mgSodium: 517mgPotassium: 73mgFiber: 1gSugar: 5gVitamin A: 159IUCalcium: 29mgIron: 2mg
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