Buttery Sourdough Croisants

This post was published 2023/09/27 & last updated 2023/11/03

bakingsourdough

With a 1310-day-old sourdough starter and a long-standing curiosity about croissants, I'm finally diving in. ChatGPT allowed me to adapt a recipe that fits my kitchen's needs—finally, a pastries journey begins.

Ingredients

Dough Preparation

  1. Mix: Combine starter, flour, and water. Let rest for 30 minutes.
  2. Knead: Add salt and sugar. Knead until smooth.
  3. Rest: Refrigerate dough in plastic wrap for 1 hour.

Butter Preparation

  1. Measure: Cut 70g of unsalted butter.
  2. Roll: Place between parchment, roll to 1/4-inch thickness, and chill.

Lamination

First Lamination

  1. Roll Out: Roll dough into a rectangle twice the size of the butter.
  2. Combine: Place butter on half the dough, fold the other half over, and seal edges.

Second Lamination

  1. Extend: Roll and fold rectangle into fourths.
  2. Cool Off: Refrigerate for 1 hour.

Third and Fourth Laminations

  1. Fold and Chill: Perform two more sets of roll, fold, and refrigeration, altering the fold direction for the fourth lamination.

Proofing

  1. Let It Rise: After shaping, let croissants rise, covered, at room temperature for 4-6 hours or until almost doubled.

Shaping and Baking

  1. Form: Roll dough into a final rectangle, cut into triangles, and shape croissants.
  2. Bake: Oven at 400°F, 15-20 minutes until golden.

And there you have it. My initial leap into the world of sourdough pastries, made possible by a starter that's been with me for 1310 days and a nudge from ChatGPT to scale a recipe that fits just right in my kitchen. This pastries journey has only just begun, and I can't wait to see where it takes me next.

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