Sourdough Croissants

Tips:

Strength from starter – You need a vibrant starter that doubles in ~4–6 hrs at room temp. You’re paying in time; don’t short it.
Temperature control is clutch – Dough and butter both at 55–60°F keeps layers clean, lamination controlled, and butter from leaking. Use a thermometer.
Laminate with patience – Three turns are enough: total 72 layers. Rushing = butter bleed or torn dough.
Precision in rolling – Even thickness means even bake and that radiant rise you want.
Proof like a pro – Look for jiggly, wobbly, not doubled—croissants don’t need blowout rise.
Egg wash timing matters – Brush before bake, no later. A second coat after 10 minutes = glossy perfection.
Bake on stone for bottom crust – If you don’t have a stone, use a sheet with a preheated tray beneath it for radiant heat.

Ingredients:

500g bread flour
100g whole wheat flour (optional for flavour)
300g water (cool, 55–60°F)
100g active sourdough starter (100% hydration)
50g granulated sugar
10g fine sea salt
300g unsalted butter (for lamination), cold
Egg wash: 1 egg + 1 Tbsp milk

Tools You May Need:

Digital kitchen scale
Rolling pin
3-inch biscuit cutter or sharp knife
Baking stone or sheet with heat tray
Parchment-lined trays
Pastry brush
Instant-read thermometer

FAQ:

Can I skip sourdough?

Yes—use 7g instant yeast. Shorter proof times. But loses tang and complexity.

Butter leaking during bake?

Dough or butter were too warm. Chill everything to ~55°F before each turn.

Croissants too dense?

Underproofed, too cold dough, or lacked layers. Track proof jiggle, not time.

Why egg wash twice?

First coat seals layers; second locks in golden sheen after they rise.

How to Make Sourdough Croissants

Step-by-Step:

Day 1 Morning – Mix Dough

In a bowl, mix flours, water, starter, sugar, and salt until shaggy.
Knead 2 minutes until sticky dough forms.
Cover and rest (autolyse) for 30 minutes.

Bulk Ferment & Pre-Laminate

Do two stretch-and-fold cycles at 30 and 60 minutes to strengthen dough.
After the second fold, shape into a rectangle, wrap, and refrigerate 1 hour. This firm’s dough for lamination.

Laminate – Day 1 Afternoon

Pound 300g cold butter into a 7×7″ square between parchments.
Roll dough into 10×7″ rectangle, butter-cantered. Fold pages of a book: right flap, left flap, then bottom flap, top flap. That’s Fold 1.
Rotate 90°, roll again to 10×7″, repeat fold (Fold 2). Wrap and chill 30 minutes.
Repeat rolling and folding for Fold 3. Wrap and chill 30 minutes.

Day 2 Morning – Roll & Shape

Roll dough to 20×10″. Trim edges for evenness.
Cut in half lengthwise (two strips 20×5″).
Slice into triangles (~4″ base).
Roll each triangle from base to tip, shaping croissant. Press ends to seal.
Place croissants on parchment-lined trays, tips tucked underneath. Cover loosely.

Proof

Let proof for 2–3 hours at 70°F until you see a gentle jiggle, some height, but not double.

Egg Wash

Preheat oven to 375°F with stone/tray inside for 45 minutes.
Whisk egg + milk.
Right before baking, brush croissants lightly. No brush back once dry.

Bake

Slide trays onto hot stone or tray.
Bake 18 minutes. Glaze again and bake another 4–5 minutes until deeply golden brown and crisp.

Cool

Cool on rack for at least 30 minutes before eating. Crumb sets in that time—anything less and they collapse.

Troubleshooting:

Croissants spread and collapse: Likely overproofed or dough too warm. Keep cooler proofing environment, and watch jiggly jiggle, not doubling.
Layers not visible? Butter got absorbed: dough or butter too warm; add chill time between folds.
Interior too dense? Underproofed, under-laminated, or insufficient rest between folds.
Sticky layers? Butter leaked—more chill before next bake.

Storage:

Keep at room temp loosely covered for 1 day.
For longer, freeze baked croissants (cool first), then reheat from frozen in a 350°F oven for 7–10 minutes for restored crispiness.

Baking Schedule:

Day 1 AM: Mix dough, stretch-and-fold 2×, chill.
Day 1 PM: Butter laminate folds 1–3, chill between.
Day 2 AM: Roll, shape, proof, bake.

Recipe Card:

Recipe name: Sourdough Croissants
Summary: Buttery, flaky croissants layered with 72 folds of fat and fermented for rich sour flavor—artisan quality, home-baked swagger.
Prep time: 2 hours active over 2 days
Cook time: 22–23 minutes per bake
Additional time: ~6 hrs total chilling and proofing
Total time: ~2 days (but only 3–4 hrs active)
Servings: 12–16 croissants
Diet: Vegetarian
Method: Lamination → Cold Ferment → Proof → Bake

Notes:

Use a scale—laminated dough is delicate; precision is power.
Chill after each fold—strap in butter, protect layers.
Proof until wobble, not bust—croissants puff because of expansion, not volume.
Oven steam? Optional, but you’ll get crispier exterior if baking on sheet but want magicked bottoms.

Final Crust

These sourdough croissants are summit-level baking: crunchy exterior, airy interior, buttery sheen, tangy finish. They’re layered architecture you built domestically—but they look and taste like you commandeered Paris Boulangerie’s oven. You controlled time, temperature, tension, fermentation, and flour. When that first croissant snaps and crackles as you pull it apart… that’s kitchen triumph.

Want more unapologetic, structured bakes that flex your home kitchen muscle? Email me at [email protected]. Tell me what your readers want—Danish? cinnamon rolls? Let’s build another bakery-level recipe together.