The Dough

In the morning, feed your sourdough starter. You’ll need 150g of fed and active sourdough starter for this recipe.
In the afternoon, the flour, water, salt, sugar, sourdough starter and butter are combined. Knead it for 7 minutes to create a smoother ball, though it will still be a bit sticky. Place it in a greased bowl. Let it sit for 3 hours at room temperature before being transferred to the refrigerator overnight.

Lamination

In the morning, take 250 g of butter that is room temperature and mix it with some flour to create a malleable butter mix. Roll this out between two sheets of baking paper into a rectangle of about 20 x 30cm.

Place the butter in the fridge for a few minutes to cool. Ensure it is cool, but still nice and pliable.Then, on a floured bench, roll out yesterday’s dough into a rectangle double the size of the butter rectangle.

Once the butter is cool again, place it on the bottom half of the dough and pull the top half of the dough over the butter and tuck it in. 

Use a rolling pin to gently push on the dough to help disperse the butter.

Keep the butter and the dough at similar consistencies. If the butter is too firm and brittle it won’t incorporate into the dough well.However, ensure it doesn’t warm and soften too much. Cold butter is what will give the flaky layers in the croissants. If the butter melts into the dough, you’ll end up with bread-like croissants.

The dough + butter is then rolled out into a long rectangle and folded into three.

Let the dough rest now for 20-30 minutes in the fridge. If your kitchen is on the cool side, the dough can rest on the bench.Again, you want the butter and the dough to be similar consistencies, but don’t let the butter warm up.

Turn the dough 90 degrees and roll it out in front you and repeat the folding process. Place it back in the fridge for 20-30 minutes.

Repeat this step once more (that’s three times in total.)

Shaping

After the third time, the dough is chilled for 2 hours before being rolled out into a long rectangle that is 25 cm in width.

Cut long triangles of 10 cm width and 25 cm height.

Make a little cut in the bottom of each triangle and stretch it out. Then roll the triangles up tightly, starting from the bottom and rolling to the tip.

Baking

In the morning, preheat the oven to 200 degrees Celsius Fan-bake or 220 degrees Celsius at regular bake.Once the oven is at temperature, remove the croissants from the fridge and brush them with lightly beaten egg that’s been mixed with a tablespoon of water.

Then they are baked from cold, in an oven at 200 degrees Celsius Fan-bake or 220 degrees Celsius at regular bake. Bake for 25-30 minutes or until deep golden brown.
How fast they bake will depend on the size you’ve rolled them.

Ingredients

Dough Ingredients:

  • 450 g all-purpose flour
  • 1 tsp salt reduce to 1/2 tsp if using salted butter
  • 3 Tbsp sugar
  • 250 ml cold water
  • 150 g doubled sourdough starter see notes above in post on feeding the starter
  • 50 g unsalted butter room temperature

Butter packet:

  • 250 g unsalted butter room temperature
  • 1.5 tblsp flour

Egg Wash:

  • 1 medium egg + 1 tbsp water

Instructions

Step 1 / Day 1

  • Prepare dough by mixing together all the dough ingredients and use your hands to form a sticky dough ball. Knead the dough on the bench for 4-5 minutes until you create a smoother ball (though it will still be a bit sticky.)Then cover with a damp towel and leave to ferment for three hours (at a room temperature between 21-23°C) before transferring to the fridge overnight.

Step 2 / Day 2

  • Mix together the flour and 250g butter, then roll it into a rectangle of about 20x 30cm, in between two sheets of baking paper.
  • Take the dough and on a floured bench, roll it into a rectangle double the size of the butter packet. Place the butter packet on the bottom end of the dough and fold over the top end. Fold the sides over to tuck in the butter. Use a rolling pin to gently press a few times along the length of the dough to help disperse the butter.
  • Roll the butter and dough out flat into a long rectangle before folding into thirds. Now let the dough rest for 30 minutes in the fridge. 
  • It’s important to not let the butter melt or warm up too much. However in the same regard, don’t chill the butter down so much that it shatters when you roll the dough out.
  • Turn the dough 90 degrees and roll it out in front you and repeat the folding process. Place it back in the fridge for 30 minutes.Repeat this step once more (that’s three times in total.)
  • After the last fold, chill the dough for 2 hours before rolling into a long rectangle. Cut the rectangle into long triangles of about 10 cm width and 25 cm height. Roll the triangles up tightly, starting from the bottom and rolling up to the tip.
  • Leave the rolled croissants to proof, anywhere for 4-5 hours on the bench (at a room temperature between 21-23°C) until puffier, before transferring to the fridge overnight.

Step 3 / Day 3

  • Heat the oven to 200 degrees Celsius fan-bake or 220 degrees Celsius regular bake.
  • Remove the croissants from the fridge and brush the tops with the eggwash.
  • Bake for 25-30 minutes or until deep golden brown. If the croissants are browning too quickly, turn the oven down during the bake.

NOTES

* If the croissants leak a lot of butter in the oven, it is likely the butter shattered in the dough and therefore wasn’t laminated correctly. Keeping the dough and butter similar consistencies can help with lamination.