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Sourdough Croissants Made with Sourdough Starter Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 13 reviews
  • Author: Evelyn
  • Prep Time: 1 hour 30 minutes (including kneading and initial rise)
  • Cook Time: 30 minutes
  • Total Time: 25 hours 25 minutes (including slow fermentation and proofing)
  • Yield: 10-12 croissants
  • Category: Pastry
  • Method: Baking
  • Cuisine: French

Description

These Sourdough Croissants are a delicate and flaky pastry made from a natural sourdough starter, providing a rich depth of flavor and incredible texture. The recipe involves a slow fermentation process to develop flavor, and a classic laminating technique with room temperature butter for the signature crisp, buttery layers. Perfect for breakfast or an elegant snack, these croissants deliver a bakery-quality experience at home.

Ingredients

Dough

  • 150 grams active sourdough starter
  • 113 grams filtered water
  • 113 grams whole milk
  • 50 grams butter, melted
  • 450 grams organic unbleached all-purpose flour
  • 45 grams granulated sugar
  • 9 grams sea salt

Butter Filling (Beurrage)

  • 250 grams unsalted butter, room temperature

Egg Wash

  • 1 large egg (for egg wash)

Instructions

  1. Feed your Sourdough Starter: Ensure you have 150 grams of active mature sourdough starter by feeding equal parts flour and water 4-6 hours prior until doubled and bubbly.
  2. Mix Dough Ingredients: Whisk together the sourdough starter, melted butter, water, and whole milk. Add flour, sugar, and sea salt, then mix with hands or a dough whisk until dough forms. Cover and rest for 30 minutes.
  3. Knead Dough: Turn dough onto a clean counter and knead for 3-5 minutes until smooth and no longer sticky, forming a dough ball.
  4. Bulk Fermentation: Place dough in a butter-greased glass bowl, cover, and let rise at room temperature for 4-6 hours until doubled and puffy.
  5. Cold Fermentation: Refrigerate dough for a minimum of 12 hours and up to 3 days to allow slow fermentation, ensuring the dough is covered to prevent drying.
  6. Prepare Butter (Le Beurrage): Fold parchment paper into an 8×8″ packet. Slice room temperature butter into 1/4″ thick slices, arrange on parchment, fold, and roll into a compact square. Chill in refrigerator for 6 minutes until pliable but not hard.
  7. Laminating – First Layer: Roll out the dough on a floured surface into an 8×17″ rectangle. Place the butter packet on bottom half and fold the top half over it. Turn dough 90°, roll to 18″ length, keeping surface floured.
  8. First Fold: Fold the dough’s top third down 3/4 ways, then bring up the bottom half to overlap, forming a square. Fold in half. Chill if butter softens.
  9. Second Roll and Fold: Turn dough 90° and roll lengthwise to about 20″ long. Then fold like a pamphlet: top 2/3 folded down, bottom folded up over it. Chill if needed to keep butter firm.
  10. Final Roll: Roll out folded dough to a final 8×24″ rectangle, ready for cutting.
  11. Shape Croissants: Trim edges to straighten. Mark every 3 1/2 inches along the long side, mark midpoint of these marks on opposite side, then cut triangles in a zig-zag pattern.
  12. Roll Croissants: Starting from wider end, roll each triangle towards the point tightly. Place croissants on parchment-lined sheet with the point down to prevent unraveling.
  13. Proof Croissants: Brush croissants with whisked egg wash. Cover and proof in a draft-free spot or cool oven for 2-4 hours until doubled in size.
  14. Bake: Preheat oven to 380℉ (193℃). Brush croissants again with egg wash and bake for 25-30 minutes until deep golden brown.
  15. Rest and Serve: Let croissants rest on baking sheet for 15 minutes undisturbed to finish baking and reabsorb any butter. Enjoy fresh flaky sourdough croissants!

Notes

  • Active sourdough starter is essential for proper rise and flavor; feed and use within 4-6 hours of feeding.
  • Keep butter and dough at similar temperatures for laminating to prevent butter breaking or melting.
  • If butter becomes too soft during laminating, chill dough to avoid losing flaky texture.
  • Proofing time can vary by room temperature; a cooler spot slows rise, warmer speeds it up.
  • Egg wash adds color and shine but can be omitted or replaced with milk for a less glossy finish.
  • Store leftover croissants in an airtight container at room temperature; reheat gently to refresh flakiness.

Find it online: https://evelynscooking.com/sourdough-croissants-made-with-sourdough-starter-recipe/