Sourdough Croissants Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g active sourdough starter (100% hydration)</li><li class="ingredients-single-item">500g bread flour</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">60g unsalted butter, softened (for dough)</li><li class="ingredients-single-item">120ml cold water</li><li class="ingredients-single-item">120ml cold whole milk</li><li class="ingredients-single-item">250g European-style butter, cold (for lamination)</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Bench scraper</li><li class="equipment-single-item">Ruler or measuring tape</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by ensuring your sourdough starter is active and bubbly. It should have been fed 8-12 hours before beginning this recipe. This activity is crucial as it provides both the leavening power and distinctive tangy flavor of your croissants.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of a stand mixer, combine the active starter, bread flour, sugar, salt, softened butter, water, and milk. Mix with the dough hook on low speed until just combined, then increase to medium-low and knead for about 5-7 minutes until you have a smooth, slightly tacky dough that clears the sides of the bowl but still sticks slightly to the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rest in the refrigerator for 4-6 hours. This cold fermentation develops flavor while making the dough easier to handle for lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough is chilling, prepare your butter block for lamination. Place the cold European-style butter between two pieces of parchment paper and beat it with a rolling pin until malleable but still cold. Shape it into a 15cm x 15cm square. Return to the refrigerator to firm up slightly, but not harden completely.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>After the dough has rested, turn it out onto a lightly floured surface and roll it into a 30cm x 30cm square. Place the butter block in the center at a 45-degree angle (like a diamond in a square). Fold the corners of the dough over the butter to enclose it completely, pinching the seams to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the first turn, roll the dough out to a rectangle about 45cm x 20cm, keeping the edges straight and even. Fold the dough in thirds like a letter (fold one-third over the middle, then the remaining third on top). This is your first "turn." Wrap in plastic and refrigerate for 1 hour to allow the gluten to relax and butter to chill.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Complete two more turns, always rolling in the same direction (placing the dough so the closed fold is on your left before rolling). Rest the dough in the refrigerator for 1 hour between each turn. After the third turn, refrigerate the dough for at least 8 hours or overnight. This extended rest is crucial for flavor development and makes final shaping easier.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>On a lightly floured surface, roll the chilled dough into a 50cm x 25cm rectangle about 4-5mm thick. Using a ruler and sharp knife or pizza cutter, trim the edges to create clean lines. Cut the dough into triangles with 10cm bases and 20cm heights.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Make a small 1cm cut in the center of each triangle base. Gently stretch the triangles to elongate them slightly, then roll them up starting from the base and moving toward the point, creating the classic croissant shape. Place on parchment-lined baking sheets with the tip tucked underneath, and curve the ends inward to form a crescent shape.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Cover the shaped croissants loosely with oiled plastic wrap and let proof at room temperature (21-24°C) until noticeably puffy and jiggly when the baking sheet is gently shaken, about 3-4 hours. They won't quite double in size but should look visibly expanded with a slight jiggle when moved.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Preheat your oven to 200°C. Gently brush the proofed croissants with beaten egg, being careful not to deflate them. Bake for 18-22 minutes until deeply golden brown. You may need to rotate the baking sheets halfway through for even browning.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the croissants to cool on the baking sheets for 5 minutes, then transfer to a wire rack. For the best texture and to fully appreciate the complex sourdough flavor, wait at least 15-20 minutes before serving. The croissants should have a shatteringly crisp exterior, visible layers throughout, and a light, airy interior with a slight tangy flavor from the sourdough fermentation.</li></ol>