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Sourdough Croissants Made with Sourdough Starter Recipe

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4.4 from 15 reviews

These homemade Sourdough Croissants feature a beautifully flaky, buttery texture achieved through careful lamination of sourdough starter dough and high-quality butter. The recipe takes about 25 hours including fermentation and proofing, delivering decadent croissants with a subtle tang from the sourdough. Perfect for breakfast or a special treat, these croissants are made from scratch using organic ingredients and mature sourdough starter for a rich flavor and airy crumb.

Ingredients

Dough Ingredients

  • 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 (Le Beurrage)

  • 250 grams unsalted butter, room temperature

Instructions

  1. Feed your sourdough starter: Ensure you have 150 grams of active, mature sourdough starter that has been fed equal parts flour and water within the past 4-6 hours and is bubbly and doubled in size. You can prepare this by combining 50 grams starter, 50 grams flour, and 50 grams water ahead of time and allowing it to mature.
  2. Mix dough ingredients: Whisk together the sourdough starter, melted butter, filtered water, and whole milk in a bowl. Add flour, sugar, and sea salt, then mix together using hands or a dough whisk until the dough forms. Cover and let rest for 30 minutes.
  3. Knead and bulk ferment: Turn the dough onto a clean counter and knead for 3-5 minutes until smooth and no longer sticky. Place into a butter-greased glass bowl, cover with plastic wrap, and allow to bulk rise at room temperature for 4-6 hours until doubled and puffy.
  4. Cold fermentation: Refrigerate the dough for a slow fermentation for at least 12 hours and up to 3 days, keeping it covered to prevent drying.
  5. Prepare the butter filling (le beurrage): Fold parchment paper into an 8×8″ square packet, slice softened unsalted butter about 1/4″ thick, and arrange slices inside. Fold and roll the parchment to evenly distribute butter. Refrigerate for 6 minutes until cool but pliable—avoid hardening.
  6. Lamination step 1: Remove dough from fridge, roll out on floured surface into an 8×17″ rectangle. Place the butter filling on one half of the dough and fold the other half over to completely enclose the butter. Turn dough 90 degrees and roll out to approximately 18″ long, dusting surface with flour as needed.
  7. Lamination step 2 – first fold: Fold the dough by bringing the top third down and then the bottom third up, creating a roughly square shape. Fold in half to create a layered pamphlet. Chill dough if necessary to keep the butter firm but pliable.
  8. Lamination step 3 – second roll and fold: Turn dough 90 degrees and roll out lengthwise to a 20″ rectangle, elongating the dough rather than widening it. Perform a third fold by folding the top two-thirds down and then the bottom portion over like a pamphlet again. Chill if the butter starts to soften too much.
  9. Final roll and shape: Roll the folded dough into a final 8×24″ rectangle. Trim edges to make straight lines. Mark cuts along the long side every 3 1/2″ and mark the midpoint on the opposite side to create a zig-zag for triangles.
  10. Cut and form croissants: Cut along the marks to make triangular pieces. Roll each triangle from the wide end to the point with gentle pressure to form croissants. Place croissants on parchment-lined baking sheets with the point tucked underneath to prevent unrolling.
  11. Proof croissants: Whisk an egg and brush a light egg wash over the croissants to keep them moist during proofing. Cover and place in a draft-free spot, such as a cool oven, and proof for 2-4 hours until doubled in size.
  12. Bake: Preheat oven to 380℉ (193℃). Brush the croissants with a second layer of egg wash. Bake for 25-30 minutes until deep golden brown and flaky.
  13. Rest and serve: Remove croissants from oven and let rest on the baking sheet for 15 minutes undisturbed to finish baking and allow butter to reabsorb. Enjoy fresh for best flakiness and flavor.

Notes

  • Ensure your sourdough starter is very active and bubbly for best rise and flavor development.
  • Keep the butter and dough temperatures balanced: butter should be pliable but not melting to ensure distinct layers.
  • Use plenty of flour on your work surface to prevent sticking during lamination.
  • Chill dough if butter begins to soften too much while laminating to maintain layer integrity.
  • Proof the croissants in a draft-free environment to avoid drying out and encourage proper rise.
  • Handle dough gently to maintain flakiness and avoid compressing air pockets formed by layers.
  • Allow croissants to rest after baking to complete the setting of layers and moisture redistribution.

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