Sourdough Croissants (Flaky & Buttery)

⏰ Time Needed

• Prep & Fermentation: 2 days
• Baking Time: 18–22 minutes
• Difficulty: Medium (worth it!)

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🧾 Ingredients

Dough

• 120 g active sourdough starter (100% hydration)
• 240 ml cold milk
• 40 g granulated sugar
• 10 g fine sea salt
• 500 g all-purpose flour (or bread flour)
• 40 g unsalted butter, softened

Butter Layer (Lamination)

• 250 g unsalted butter (high-quality, cold)

Egg Wash

• 1 egg
• 1 tbsp milk

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🥣 Day 1 – Make the Dough

1. In a large bowl, mix:
   • Sourdough starter
   • Cold milk
   • Sugar
2. Add flour and salt. Mix until a rough dough forms.
3. Add softened butter. Knead for 3–4 minutes until smooth.
   (Do NOT over-knead.)
4. Cover and rest 30 minutes.
5. Perform 1 set of stretch and folds.
6. Cover and let ferment at room temperature for 4–5 hours
   until slightly puffy (not doubled).
7. Shape into a flat rectangle, wrap, and refrigerate overnight.

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🧈 Day 2 – Lamination (Butter Folding)

Prepare Butter Block

1. Place butter between parchment paper.
2. Pound and roll into a 7×7 inch square.
3. Chill until firm but bendable.

Lock in the Butter

1. Roll dough into a 10×10 inch square.
2. Place butter in the center (diamond shape).
3. Fold corners over butter and seal.

Lamination Folds

1. Roll into a long rectangle.
2. Fold into thirds (like a letter).
3. Chill 30 minutes.
4. Repeat this fold 3 times total, chilling between each.

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🔪 Shaping the Croissants

1. Roll dough into a ¼-inch thick rectangle.
2. Cut long triangles.
3. Stretch gently and roll tightly from base to tip.
4. Place on baking tray lined with parchment.

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⏳ Final Proof (Very Important)

• Cover lightly.
• Proof at 22–24°C (72–75°F) for 4–6 hours
• Croissants should look:
  • Puffy
  • Jiggly
  • Layers visible

❌ Do NOT rush this step.

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🥚 Egg Wash & Bake

1. Mix egg + milk.
2. Gently brush croissants.
3. Bake at 200°C / 390°F for 18–22 minutes
   until deep golden brown.

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✨ Tips for Perfect Sourdough Croissants

• Use cold butter always.
• If butter melts → stop and chill.
• Starter must be active but not sour.
• Patience = flaky layers.

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🧊 Storage

• Best eaten fresh.
• Freeze baked croissants up to 2 months.
• Reheat at 170°C (340°F) for 5–7 minutes.

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🥐 Variations

• Chocolate: add chocolate sticks before rolling
• Almond: fill with almond cream after baking
• Savory: add cheese before shaping