Description
Experience the delightful and flaky texture of homemade sourdough croissant bread, combining the tanginess of sourdough with the richness of classic croissants.
Ingredients
- 6 grams sourdough starter
- 60 grams all-purpose or bread flour
- 60 grams water
- 120 grams levain
- 340 grams water
- 10 grams salt
- 500 grams bread flour
- 113 grams unsalted butter
Instructions
- In a mixing bowl, combine the ripe sourdough starter, 60 grams of flour, and 60 grams of water. Mix until fully combined and let it rest for about 30 minutes.
- Add the ripe levain and 340 grams of water to the mixture and stir until well combined.
- Gradually incorporate 500 grams of bread flour and 10 grams of salt. Mix until a rough dough forms.
- Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- Let the dough rest for 30 minutes, covered with a damp cloth.
- Shape the dough into a ball and place it in a greased bowl, covering it with plastic wrap. Let it rise until doubled, about 3-4 hours.
- Punch down the dough and shape it into a rectangle, then wrap in plastic wrap and refrigerate for at least one hour.
- Prepare the butter block by flattening the unsalted butter between two sheets of parchment paper into a rectangle about 1/2 inch thick.
- Remove the dough from the refrigerator, roll it out, and place the chilled butter in the center. Fold the dough over the butter, sealing the edges tightly.
- Roll the dough into a rectangle and fold it into thirds like a letter. Chill for 30 minutes.
- Repeat the rolling and folding process two more times for a total of three turns, chilling between turns.
- Roll out the dough into a large rectangle, cut into triangles, and form croissants. Proof on parchment-lined baking sheets until puffed, about 1-2 hours.
- Preheat the oven to 400ºF and bake for 15-20 minutes until golden brown and crispy.
Notes
Keep your workspace cool when handling the butter and dough. Use a bench scraper to help manage the dough while rolling it out.