Sourdough Croissants
Let us indulge in the culinary artistry of sourdough croissants. In this recipe, I will guide you through the steps to create these flaky, buttery delights in your own kitchen. Discover the magic of sourdough and master the perfect gourmet croissants with this easy-to-follow recipe.
Ingredients
- 500 g bread flour (4 cups)
- 100 g sourdough starter (20 percent about ⅓ cup)
- 10 g salt (1 ½ tsp)
- 145 g whole milk (½ cup)
- 50 g butter for dough (3 ½ tbsp)
- 45 g sugar (4tbsp)
- 145 g water (½ cup+2tbsp)
- 250 g cold unsalted butter (High-fat European butter)
Instructions
Day 1 (Morning)- Feeding the Sourdough Starter:
- Start early in the morning (around 7 a.m.). Take 50 grams of sourdough starter and add 50 grams of water. Mix well into the starter and then add 50 g of flour. Stir until it forms a thick paste with no patch of dry flour left.
- Cover the container loosely with a lid or plastic wrap and let it sit at room temperature for about 4-6 hours or until it becomes double and bubbly. The time may vary depending on your starter's strength and ambient temperature.
- Once the starter has reached its peak, you're ready to proceed with the croissant dough.
Day 1 (Afternoon) - Preparing the Croissant Dough called Détrempe
- In a clean container, mix the ripe sourdough starter with the measured quantity of water. In another container measure milk and add sugar to it. Set aside.
- Take bread flour in the bowl of the stand mixer. Add salt to it and combine.
- Now place the bowl under the stand mixer with a dough hook attachment.
- Pour in milk and sourdough starter mixture and start kneading the dough at low speed (or speed 2 on KitchenAid)
- Keep kneading for 5-6 minutes or until everything comes together as a dough mass.
- Now add softened butter to the dough and knead for another 4-5 minutes or until the dough detaches itself from the side of the bowl and becomes smooth and shiny.
- Turn the dough out onto a lightly floured surface and form into a ball.
- Now place the dough into a greased container and cover with a cling wrap or a kitchen towel.
- Let the dough sit at room temperature for 2-3 hours until you start to observe the initiation of yeast activity in the dough.
- Now put the dough in the refrigerator and let it slowly ferment overnight.
Day 2 (Morning) –Making butter block or beurrage
- Make a 25x25 cm packet using parchment paper.
- Take cold butter cut it into small cubes and place them inside the parchment paper.
- Use a rolling pin to pound and roll the butter to fill the 25x25 cm parchment square evenly.
- Place the butter block in the refrigerator for 20 minutes.
Day 2 (Morning) Making croissant dough sheet or Tourage
- Take the dough out of the fridge and let it rest on the kitchen counter for 15 -20 minutes while the butter sets in the fridge.
- Then, on a lightly floured surface, roll out the cold dough into a rectangle that is about ½ inch thick. The dough rectangle should be about 50x20 cm. Choose to use a scale for precision.
- Now take the beurrage (butter block) out of the fridge and lose the parchment paper.
- Place the butter block in the center of the dough sheet in a way that there is 12.5 cm of dough left on each side. Now fold both sides of the dough to the center and seal the dough such that no part of the butter is exposed. The dough will look like an open book in this stage.
- Finally fold the right side over the left side, in a way that you close the book. Now you will get a dough piece that is 25x20 cm.
- Now roll out the dough and butter package into a larger rectangle while rolling only along the length until it becomes 45 cm again and very little along the width to make it about 30 cm wide. The final size of the dough sheet should be 45x20 cm.
- Fold the dough into thirds, like a letter. To do this mark the dough at two places along the length such that the dough is marked into three 15cm parts. Now fold the right potion to the center, followed by folding the left piece of the dough sheet over it(final dough piece 15x20). Count his is the first fold.
- Wrap the dough in cling wrap so that it is fully sealed and put in a large Ziplock bag with air squeezed out. Put it on a baking sheet and refrigerate for 30 minutes.
- Repeat steps 6-8 for a total of 3 more folds, chilling the dough between each fold.
Day 2 (Evening)- Shaping and Baking:
- Roll out the laminated dough into a large rectangle(40x20cm). Divide the dough sheet into two equal parts of 20x20cm each. Work with one piece of the dough first and put the other part back in the fridge.
- Now roll it into a dough sheet of 40x20 cm. Then mark slight cuts along the dough sheet length on both sides after every 8 inches using a knife or pizza cutter. Now cut the dough triangle while using the markings as a guide (n. refer to the illustration images).
- You should be able to cut the dough into10 triangles for croissants.
- Roll each triangle from the base to the tip to create the classic croissant shape.
- Place the croissants on a baking sheet lined with parchment paper.
- Allow the croissants to proof for 1-2 hours, or until they have visibly expanded.
- Preheat your oven to 425°F (218°C). and brush the croissants with whole or give them an eggwash.
- Bake in the preheated oven for 15 minutes and then reduce the temperature to 4000F (2040C). Bake for an additional 15 minutes or until they are golden brown and flaky.
- Allow the croissants to cool for a few minutes before enjoying them.
Notes
- Quality Butter is Key: Use high-quality, European-style butter with a higher fat content. The butter's quality significantly affects the flavor and texture of your croissants. Opt for unsalted butter to have better control over the salt content in your dough.
- Maintain the Right Temperature: Keep your dough and butter cold, but pliable. This balance is crucial. If either is too cold, they'll be difficult to work with, and if they're too warm, it can compromise the lamination process. Work in a cool kitchen and consider chilling your tools and equipment.
- Master the Lamination: The key to achieving those flaky layers is in the lamination process. Follow the folding and rolling steps meticulously. Aim for an even number of turns (usually four) to create distinct layers. Use a light touch to avoid overworking the dough.
- Sourdough Starter Preparation: Ensure your sourdough starter is active and mature. A healthy starter will contribute to better flavor and rise in your croissants. Feed your starter in advance and use it when it's at its peak.
- Time and Patience: Croissant-making is not rushed. Allow ample time for resting, proofing, and chilling between folds. This time helps develop flavor and texture. Plan your croissant-making over two days for the best results.
- Use a Scale: Weigh your ingredients, including the dough and butter, for precision. Consistency in measurements is crucial for achieving uniform croissants.
- Watch the Baking Temperature: Preheat your oven adequately and maintain the right temperature. A too-hot oven can cause the croissants to brown too quickly on the outside while remaining undercooked inside.
- Experiment and Learn: Making croissants, especially sourdough ones, may require a bit of practice. Don't be discouraged by initial attempts; each batch is an opportunity to improve and refine your technique.
📋Nutrition Facts
Nutrition
Calories: 224kcal
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