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Flaky Sourdough Croissants

Flaky Sourdough Croissants on white napkin with water, clean and warm setup
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Enjoy flaky and buttery Overnight Sourdough Croissants that capture the authentic taste of Parisian viennoiserie. This two-day recipe creates perfect layers and a golden, crispy crust.

Ingredients

Scale
  • For Détrempé:
    450 g strong white flour
    ¾ teaspoon salt
    40 g caster sugar
    130 ml water
    90 ml milk
    150 g active sourdough starter 100% hydration
    50 g unsalted butter room temperature
    For Lamination:
    250 g unsalted butter room temperature
    For Egg Wash:
    1 egg yolk + 1 tablespoon milk (or double cream)

Instructions

  1. DAY 1:
    First thing in the morning, feed your starter and leave it a warm spot to at least double in size. This should happen within 4 hours in 20-22°C temperature. If it takes longer than that, you may need to feed your starter again, to ensure it’s active and not too acidic to make great croissants.
    Make Détrempé:
    Place the flour, salt, sugar, water, milk and active sourdough starter in a bowl of your stand mixer, fitted with a dough hook attachment. Turn the stand mixer on and knead for 5 minutes on medium speed until the dough comes together into a rough (rather stiff) ball. leave the dough to relax for 15 minutes.
    After 15 minutes, turn the stand mixer on again on medium speed, and start adding 50g of room temperature butter a little bit at a time. Keep the mixer running for around 8-10 minutes until the butter is fully incorporated and you have a smooth dough. It shouldn’t be sticky.
    Shape a ball, slash the dough with a sharp knife in a cross on top of the dough and place the dough in a lightly greased bowl. Cover and leave in a warm spot to bulk prove for approx. 4 hours at 21-23°C until risen 1.5 times. Place the dough in the fridge for another 3-4 hours to finish proving and double in size.
    Laminate:
    Take the butter out of the fridge in advance to soften slightly. Place it on a large sheet of baking parchment, place another sheet of parchment on top. Using a rolling pin, gently bash to flatter the butter. Fold the baking parchment under into a neat 18x18cm square and roll the butter inside the parchment parcel to the same thickness. Place the butter in the fridge to firm up.
    Take the dough out of the fridge and roll it on a floured surface into a 28x28cm square. Unwrap the butter (keep the baking parchment). Place the butter diagonally in the middle of the dough.
    Fold each side of the dough towards the center, creating a butter parcel sized about 20x20cm. Wrap and freeze for 10 minutes.
    First Fold: Roll the parcel into a 50x20cm rectangle. Trim edges. Fold like a letter (fold one third, then the opposite third over). Wrap and freeze for 15 minutes, then fridge for 1 hour.
    Second Fold: Roll out again to 50x20cm. Fold thirds as before. Wrap and freeze for 15 minutes, then fridge for 1 hour.
    Third Fold: Roll out to 50x20cm. Fold like a letter. Wrap and place in fridge for minimum 6 hours or overnight.
    DAY 2:
    Shape Croissants:
    Roll pastry to 60x28cm, trim sides. Cut 6 rectangles approx. 10x28cm. Cut each rectangle diagonally to create 12 triangles.
    Trim bottoms to straight edges. Make a small cut in bottom center and stretch slightly.
    Roll triangles from bottom to tip and bend ends into crescent shape.
    Place shaped croissants spaced on two baking parchment lined trays. Cover lightly with oiled cling film. Proof in a warm spot (21-23°C) for 4-5 hours until puffed.
    For dry or cold climates, create steam in oven to maintain humidity under 23°C.
    Remove cling film and chill croissants in fridge for 20 minutes.
    Egg Wash & Bake:
    Preheat oven to 190°C Fan.
    Whisk egg yolk and milk. Gently brush croissants.
    Bake for 20-25 minutes. Cool at least 15 minutes before serving.
    Notes:
    Freeze Unbaked Croissants: Freeze shaped and proofed croissants on tray for 2 hours, then store in ziplock bags. Bake at 190°C Fan for 25-30 minutes from frozen.
    Freeze Baked Croissants: Cool, freeze in single layer. Thaw completely and reheat at 170°C Fan for 4-5 minutes before serving.

Notes

  • If you cannot eat all 12 croissants within a couple of days, freeze unbaked croissants after proofing or freeze baked croissants for later
  • Follow reheating instructions for best results

Nutrition

Find it online: https://www.amgroyal.com/flaky-sourdough-croissants-homemade-recipe/