Step-by-Step Homemade Sourdough Croissant Recipe
These Homemade Sourdough Croissants are full of buttery, flaky layers and golden outsides. The perfect pastry to make for a special occasion.
Ingredients
Dough Ingredients:
- 100 g sourdough starter active
- 80 g water distilled or filtered
- 120 g whole milk
- 35 g granulated sugar
- 45 g butter unsalted & softened
- 375 g bread flour
- 7 g sea salt
Butter Block:
- 240 g or 2 sticks of high-quality butter 82% butterfat
Egg Wash:
- 1 large egg white
- 1 T water
Instructions
Directions for the Sourdough Croissant Dough:
- In the large bowl or the bowl of a stand mixer measure out the sourdough starter, water, milk, and granulated sugar using a gram scale. Mix this by hand, spoon or Danish dough hook until a slurry is formed.
- Add in the softened butter and the flour and either by hand or the dough hook attachment mix the dough on low speed, until it is a shaggy consistency, about 1 minute. At this point, cover the dough with a clean towel and let rest or fermentolyse for 30 minutes.
- In a small bowl weigh out the salt and set aside. Once the dough has finished the fermentolyse, add the salt and knead by hand or with a dough hook for 5 minutes. Scrape the sides of the bowl as needed. The dough should come together nicely.
- Transfer the dough to a medium bowl and cover with plastic wrap.
- Let the dough sit at room temperature for 1 hour before transferring it to the fridge for 12-14 hours or overnight.
Directions for the Butter Block:
- The next morning about an hour before you plan to start the dough lamination. Take the 2 sticks of butter out of the fridge and let set at room temperature for 45 minutes.
- Once the butter has softened slightly, take 2 square pieces of parchment paper, cut the butter sticks in half lengthwise and place them in a square on one lightly floured piece of parchment paper. (Refer to pictures.)
- Next, take and lightly flour the top of the butter. This is to help keep the butter from sticking too badly to the parchment. Place the second piece of parchment paper on top of the butter.
- Now you are ready, with a rolling pin, to roll the butter out. You want the butter to be roughly around 6” x 12”. If you want it to be exact you can fold the edges of the parchment over to make a 6”x12” rectangle but this is not necessary.
- Once the butter block is rolled out place it in the fridge for 30 minutes. You want the butter cool and firm.
Directions for the Lamination Process:
- Next, take the cold dough out of the fridge, place it on a lightly floured surface and roll the dough out to roughly a 16”x24” rectangle.
- Once the butter has chilled long enough, take one side of parchment paper off the butter and place butter side down on half of the dough. Next, slowly peel back the second piece of parchment paper from the butter.
- Once the parchment paper is removed take and fold the dough over the butter, “sealing” it inside the dough. Roll the dough slightly with a rolling pin to help seal up the edges. Make sure none of the butter is exposed on the edges.
- Next, we will do the first fold out of three. Take the one side of the short end (18” side) and fold it up to a third. Take the opposite side and bring it down over the first fold. Roll the dough slightly to flatten the layers and place it on a small parchment lined baking sheet. Cover it with plastic wrap and place it in the fridge for 30 minutes.
- Next, take the laminated dough out of the fridge and place it on a lightly floured work surface. Roll the chilled dough out into a large rectangle and then repeat the fold as above. Place in the fridge for another 30 minutes.
- This is the third and final fold. Take it out of the fridge and repeat the above step. Place it back in the fridge for 30 minutes.
Directions on How to Shape the Croissants into the Traditional Cresent Shape:
- Take the dough from the fridge and place on a lightly floured surface. Roll the dough out to a 24”x10” rectangle. Move the dough frequently to make sure it isn’t sticking. If it seems like it needs it, add a little more flour to your work surface.
- Using a sharp chef's knife or a bench scraper, trim the edges on the rectangle to square them up nicely. Try for straight lines. Then starting on the long side, cut the dough into 4” strips. After they are cut go back and cut each strip in half on the diagonal. See picture.
- After they are cut out, start on the large edge and roll the croissants up and place on a large baking sheet that is lined with parchment paper. Continue with all the croissants. You may need more than one pan. Make sure to leave plenty of room for them to proof on the prepared baking sheets.
- Cover and let proof in a 68–71-degree room. Nordic Baking sheets with lids work wonderfully for this.
- Depending on the temperature of your house let the croissants proof for 8-12 hours until puffy. They will jiggle a little when the baking sheet is lightly shaken.
- When they are proofed and puffy preheat your oven to 400 degrees. Take a small bowl and whisk the egg white and water together. Using a pastry brush lightly brush the egg white mixture on your croissants. Try not to get egg on the layers, just the tops. In a preheated oven, bake for 20-25 minutes until golden brown.
- Remove from the oven and immediately from the baking sheet to a wire cooling rack.
- Croissants are best enjoyed the first day they are made.
Notes
Makes 10-12 Croissants
Leftover croissants can also be stored at room temperature in a sealed plastic bag. Simply reheat the leftovers the next day in a 200-degree oven for 10 minutes. They can also be frozen and reheated as well.