Step 1: Prepare the Dough

Begin by mixing your sourdough starter with flour, water, and a small amount of sugar to create a rich and flavorful dough. Let the mixture rest for a while to allow the natural fermentation to kick in, which adds a unique depth of flavor to your croissants.

Step 2: Knead the Dough

Once the dough has rested, knead it on a lightly floured surface until it’s smooth and elastic. This process develops the gluten, giving your croissants that perfect flaky texture. Remember to be patient, as the right consistency is key to success.

Step 3: Chill the Dough

Wrap your kneaded dough in plastic wrap and place it in the refrigerator for at least an hour. Chilling helps to relax the gluten and prepares the dough for rolling out the buttery layers that are essential to classic croissants.

Step 4: Prepare the Butter Block

While the dough is chilling, create your butter block by flattening cold butter into a square. This block is crucial for the flaky layers in your croissants, so take care in ensuring that it’s the right consistency—firm but pliable.

Step 5: Incorporate the Butter

Roll out your chilled dough to create a large rectangle and place the butter block in the center. Fold the dough over the butter, sealing it carefully to ensure the butter doesn’t escape during the lamination process.

Step 6: Laminate the Dough

Roll out the dough into a long rectangle and perform a series of folds. This process is what creates those signature flaky layers. Be gentle but firm, and make sure to keep the dough cold between folds for best results.

Step 7: Cut and Shape the Croissants

Once laminated, it’s time to cut the dough into triangles. Roll each triangle tightly, starting from the wide end, and tuck the tip underneath to create the classic croissant shape. This is where the magic happens, as you form each piece into a beautiful shape.

Step 8: Proof the Croissants

Place the shaped croissants on a baking sheet and let them rise until doubled in size. This is an important step that allows the yeast to work its magic, resulting in a lighter and airier croissant.

Step 9: Bake to Perfection

After proofing, bake your croissants in a preheated oven until they are golden brown and crisp. The aroma that fills your kitchen will be delightful and will tempt everyone nearby.