Croissant with Sourdough

Croissants are a classic French pastry renowned for their flaky, layered texture and rich flavor. Adding sourdough to the recipe enhances the taste with a deeper, more complex profile while also incorporating a natural fermentation process.

This recipe merges the traditional buttery croissant dough with the distinctive tang of sourdough. Below, you’ll find a detailed recipe and step-by-step instructions so you can bake your own delicious sourdough croissants at home.

https://www.youtube.com/watch?v=va_oTNvVR20&t

Ingredients

For the dough

• 1000g (4 cups) wheat flour (Kornby Mølle Wheat Nr. 1)

• 100g (½ cup) sugar

• 200g (¾ cup) water

• 300g (1 ¼ cups) whole milk

• 65g (¼ cup) sourdough starter

• 10g (2 tsp) yeast

• 1 small egg

• 25g (1 tbsp) salt

• 500g (2 ¼ cups) butter (for laminating)

Instructions

1. Mixing the Dough

In a large mixing bowl, combine the flour and sugar. Add the water, milk, sourdough starter, yeast, and egg. Knead the dough thoroughly until it becomes smooth and elastic. Add the salt last, ensuring it doesn’t inhibit the yeast’s activity.

2. First Rise

Cover the dough with plastic wrap or a damp cloth and let it rest at room temperature for 1–2 hours, or until it nearly doubles in size.

3. Laminating with Butter

Roll the dough into a rectangle and place the butter in the center. Fold the dough over the butter and carefully roll it out again. Repeat this folding and rolling process several times to create the distinct layers that give croissants their flaky texture. This step is crucial for achieving the classic structure.

4. Shaping and Second Rise

Once the dough has been properly laminated, cut it into triangles and roll them into croissant shapes. Arrange the croissants on a baking sheet and let them rise again at room temperature for 1–2 hours, or until they are visibly puffed.

5. Baking

Preheat your oven to 200°C (390°F) for a fan oven, or 220°C (430°F) for a conventional oven. Brush the croissants with a little milk or a beaten egg, and bake for 15–20 minutes until they are golden and crisp.

Conclusion

Making sourdough croissants takes a bit of time and patience, but the results are well worth the effort. The sourdough adds a subtle tang that complements the buttery layers, creating a truly unique pastry. Follow these steps carefully, and you’ll enjoy croissants with an irresistible balance of crispiness, tenderness, and a touch of sourdough complexity. Perfect for a weekend treat or an impressive dessert to share with guests.

For a more visual guide to each step, check out our selected tutorial videos on YouTube.