Easy Sourdough Croissants Recipe
These easy sourdough croissants are made using a simple giant roll method that creates beautiful flaky layers without traditional lamination. Crispy and golden on the outside, soft and airy inside, with the delicious flavor of sourdough.
Ingredients
For the dough
- 190 ml water
- 25 g sugar
- 3 g salt
- 60 g thick, active sourdough starter 25 g active sourdough starter(1:1:1)+50 ml water +100 g flour
- 300 g all-purpose flour
For Laminating
- 100 g Butter
Egg wash
- 1 egg beaten
Instructions
Prepare the Dough
- In a mixing bowl, combine water, sugar, salt, and sourdough starter.Add flour and mix until a rough dough forms.Knead for 6-8 minutes until smooth and elastic. A stand mixer fitted with a dough hook works well for this step.Shape into a smooth dough ball, cover, and rest for 10 minutes.
Make the Giant Roll
- Roll the dough into a thin rectangle about 36 cm × 46 cm and approximately 3 mm thick.Spread the softened butter evenly over the surface.Roll tightly into a log and pinch the seam closed.Gently stretch the log until it is 26-27 inches long.Coil the log into a spiral to form a giant roll.Place on a lightly floured baking sheet, cover, and freeze for 15 minutes.
Shape the sourdough Croissants
- Roll the chilled dough into a circle about 50 cm in diameter and 3 mm thick.Cut into 12 equal triangles.Starting from the wide end, Roll each triangle into a croissant shape.Arrange on a parchment-lined baking sheet, leaving space between them.
Proof the Sourdough croissants
- Cover loosely and let rise at room temperature for 7-8 hours, or until noticeably puffy, airy, and slightly jiggly.
Bake the sourdough croissants
- Preheat oven to 200°C (400°F).While the oven preheats, place the tray of croissants in the freezer for 15 minutes.After 15 minutes, take them out from freezer, Brush with egg wash.Bake at 200°C (400°F) for 15 minutes.Reduce temperature to 190°C (375°F) and bake for around 20 minutes, until deep golden brown.
Video
Notes
- Use an active, sourdough starter at peak rise for the best results.
- Don't skip the brief chilling before baking; it keeps the butter firm and improves flakiness; this will also prevent the butter from melting too quickly in the oven.
- Proof them until light, puffy, and airy before baking.
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