Simplified Sourdough Croissants
Jump to VideoEnjoy flaky, buttery Sourdough Croissants with a simplified lamination method that eases perfection pressure—measure precisely on your first try!
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Equipment
- 1 stand mixer
Ingredients
Dough
- 470 grams all-purpose flour
- 1 teaspoon salt
- 40 grams sugar
- 230 grams water
- 150 grams sourdough starter active
- 50 grams butter unsalted
Butter Packet
- 250 grams butter unsalted
Egg Wash
- 1 egg
- 1 tablespoon water
Instructions
- Combine all dough ingredients in a stand mixer. Mix on low, then medium speed for 10–15 minutes until the dough is smooth and slightly sticky.
- Transfer to a bowl, cover, and ferment at room temperature for 4–6 hours, or until noticeably puffy. During the first 2 hours of fermentation, do 2–3 sets of stretch and folds to build structure. The dough should pass the windowpane test after that. After the end of bulk fermentation, refrigerate the dough overnight.
- Cut butter into pieces and arrange them on parchment in a 15x20cm (6x8 inch) rectangle. Fold the parchment over the butter like an envelope to create a rectangle about 15x20cm (6x8 inches)—fold in the sides first, then the top and bottom, creasing to seal. Use a rolling pin to gently flatten the butter, spreading it evenly into the corners. Chill the packet until firm.
- Roll the chilled dough into a 40x20cm (16x8 inch) rectangle. Place the butter packet in the center. Fold the dough over from both sides to enclose the butter and pinch the seams shut.
- Turn the dough 90°, roll it out to 25x50cm (10x20 inches), then fold into thirds like a letter. Wrap in plastic and chill for 30 minutes. Repeat this fold-chill process two more times (3 sets pf lamination total).
- Roll the dough into a 28x50cm (11x20 inch) rectangle. Mark every 10cm on the long side and cut into 5 strips. Cut each strip diagonally to make 10 triangles. Gently stretch the base of each triangle, roll from base to tip, and slightly curve the ends.
- Place croissants on a parchment-lined tray. Cover and proof at room temperature for 4–6 hours, or until puffy and jiggly.
- Preheat oven to 205°C (400°F). Whisk egg with water and gently brush the tops. Bake for 20–25 minutes or until deeply golden.
- Let them cool slightly before slicing to check those layers. Best served fresh!
Video
Notes
- For easier shaping and better layering, try chilling the laminated dough for several hours or overnight, depending on your schedule.
- If you’re not comfortable with exact measurements, don’t stress too much. I recommend measuring the first time to get a feel for the process, but once you’ve got the hang of it, you can eyeball a lot of the steps.
- It’s okay if the butter leaks out a bit during baking, but major leaks are often a sign of underproofing. Try extending the final proof time next time.
- Focus on keeping the dough and butter cool throughout the process. If the butter starts to melt, chill the dough before moving to the next step.
- Always use plastic wrap for refrigerating dough—never parchment paper—to prevent drying out.
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Nutrition
Serving: 1croissant | Calories: 422kcal | Carbohydrates: 43g | Protein: 6g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 434mg | Potassium: 64mg | Fiber: 1g | Sugar: 4g | Vitamin A: 773IU | Calcium: 18mg | Iron: 2mg
