Description
Flaky, buttery sourdough croissants made from scratch with a natural starter and simple ingredients — perfect for a special homemade treat!
Ingredients
Dough:
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450g organic all-purpose flour
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1 tsp salt
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40g sugar
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230ml water
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150g active sourdough starter
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50g grass-fed butter, room temperature
Butter Packet:
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250g grass-fed butter, room temperature
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1 1/2 Tbsp flour
Egg Wash:
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1 egg white
Instructions
1. Feed Starter
Mix 113g starter, 113g flour, and 113g water. Let it sit 4–8 hours until doubled.
2. Make Dough
Knead dough ingredients in a stand mixer 5–8 minutes. Place in greased bowl, cover, ferment 3 hours. Refrigerate overnight.
3. Prepare Butter Packet
Mix butter and flour. Roll between parchment into 6×8-inch rectangle. Chill 10–20 minutes.
4. Enclose Butter
Roll dough to 8×16 inches. Place butter in center. Fold top and bottom to meet in the middle.
5. First Fold
Rotate dough 90°, roll to 10×20 inches. Fold like a pamphlet. Chill 30 minutes.
6. Second Fold
Rotate, roll to 10×20 inches again. Fold and chill 20–30 minutes.
7. Third Fold
Repeat fold. Chill dough at least 2 hours (up to 24 hours).
8. Shape Croissants
Roll dough to 11×24 inches. Mark and cut triangles. Roll each from base to tip. Shape if desired.
9. Proof
Let rise on lined trays 4–5 hours at room temp, until puffed and jiggly.
10. Bake
Preheat oven to 400°F. Brush with egg wash. Bake 20–30 minutes, until golden brown.
Notes
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Chill between folds to keep butter firm.
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Croissants can be proofed overnight in the fridge before baking.
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Best served the day they’re baked or freeze for later.
- Prep Time: 60
- resting/proofing: 48 hours
- Cook Time: 30