Sourdough croissants

Prep Time: 45 minutes (active) | Inactive Time: 16-20 hours (fermentation/chilling) | Bake Time: 20 minutes
Total Time: 18-24 hours (mostly hands-off)
Difficulty: HIGH – A labor of love requiring patience and precision.
Yield: 12 large croissants

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An Introduction from the Baker

Welcome, brave baker. Making sourdough croissants is not just following a recipe; it’s embarking on a culinary odyssey. This process marries the complex tang of a wild sourdough starter with the impossibly flaky, buttery layers of a classic French croissant. The result is worth every folded minute: a deeply flavored, crisp, airy, and tender pastry that is the pinnacle of home baking. Set aside a weekend, embrace the rhythms of resting and folding, and prepare to be rewarded.

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Ingredients

For the Leaven (Build your starter’s strength)

• 30g (2 tbsp) active, bubbly sourdough starter (100% hydration)

• 60g (½ cup) bread flour

• 60g (¼ cup) warm whole milk

For the Dough (Détrempe)

• All of the prepared leaven (above)

• 500g (4 cups + 1 tbsp) bread flour (high protein is key)

• 55g (¼ cup) granulated sugar

• 10g (2 tsp) fine sea salt

• 200g (¾ cup + 1 tbsp) cold whole milk

• 60g (¼ cup) cold water

• 1 large egg, cold

• 15g (1 tbsp) unsalted butter, melted and cooled

For the Butter Block (Beurrage)

• 280g (2.5 sticks) high-quality unsalted European-style butter (82-85% fat), cold

For the Egg Wash

• 1 egg yolk

• 1 tbsp milk or cream

• Pinch of salt

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Special Equipment

• Stand mixer with dough hook

• Rolling pin (French-style preferred)

• Ruler or measuring tape

• Pastry brush

• Parchment paper

• Baking sheets

• Instant-read thermometer (helpful for checking doneness)

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The Method: A Step-by-Step Journey

DAY 1: Evening – Create the Leaven & Dough

Intensity: Low | Time: 25 minutes active

1. Build the Leaven: 6-8 hours before you plan to mix the dough, combine the starter, flour, and milk in a small jar. Cover and let sit at room temperature until it is at peak—very bubbly, domed, and nearly tripled in size.

2. Mix the Dough: In your stand mixer bowl, combine the flour, sugar, and salt. Add the ripe leaven, cold milk, water, egg, and melted butter. Mix on low speed with the dough hook until a shaggy dough forms (about 2-3 minutes). Increase speed to medium and knead for 4-5 minutes until the dough is smooth and pulls away from the sides. It will be soft and slightly sticky.

3. First Rise (Bulk Fermentation): Shape the dough into a smooth ball. Place it in a lightly oiled bowl, cover tightly, and let it rest at room temperature for 1 hour. Then, place the bowl in the refrigerator for 8-12 hours (overnight). This long, cold ferment develops the sourdough flavor and relaxes the gluten.

DAY 2: Morning – Laminate the Dough

Intensity: High | Time: 90 minutes active (with long rests)

1. Prepare the Butter Block: About 30 minutes before laminating, prepare your butter. Place the cold sticks between two sheets of parchment paper. Pound and roll them into a 7×9-inch (18×23 cm) rectangle. It should be pliable but still cold. Place it in the fridge to chill.

2. First Lock-In: Remove the chilled dough from the fridge. On a lightly floured surface, roll it into a 10×15-inch rectangle. Place the butter block in the center. Fold the two ends of the dough over the butter like a business letter, ensuring the butter is completely sealed inside. This is your “package.”

3. First Turn (Single Fold): With the folded seam on your left (like a book), gently roll the package lengthwise into a long rectangle, about 8×24 inches. Use even pressure and flour as needed to prevent sticking. Fold the bottom third up and the top third down over it (another business letter fold). This completes one turn. Mark the dough with one fingerprint, wrap tightly in plastic, and chill for 1 hour.

4. Second & Third Turns: Perform two more single folds exactly as above, chilling the dough for 1 hour between each turn. Always start rolling with the “spine” of your “book” on the left. Mark with two, then three fingerprints after each turn. After the final turn, chill for at least 4 hours, or ideally overnight again.

DAY 2 or 3: Morning – Shape, Proof & Bake

Intensity: Medium | Time: 45 minutes active, 3-4 hours proofing, 20 minutes baking

1. Roll and Cut: Remove the dough from the fridge. On a lightly floured surface, roll it into a long rectangle about 8×36 inches and ¼-inch thick. Trim the edges neatly. Cut the rectangle lengthwise, then cut each strip into triangles with a 4-inch base.

2. Shape: Make a small ½-inch notch in the center of each triangle’s base. Gently stretch the triangle, then roll it up from the base to the tip, applying light tension. Place the croissants tip-side down on a parchment-lined baking sheet, spacing them 2 inches apart. Curve the ends gently to form the classic crescent shape.

3. Final Proof: This is critical. The croissants need to proof until they are visibly puffy and jiggle when you shake the tray. In a warm (75-78°F/24-26°C), draft-free spot, this can take 3-5 hours. For more sour flavor, proof at a cooler temperature (like a turned-off oven with the light on) for 5-7 hours. They should not double, but increase by about 1.5x.

4. Bake: Preheat your oven to 400°F (200°C) with convection if you have it. Gently brush each croissant with the egg wash, being careful not to deflate them. Bake for 10 minutes, then reduce the heat to 375°F (190°C) and bake for another 8-12 minutes, until they are a deep, glorious golden brown and sound hollow when tapped on the bottom. An internal temperature of 200-205°F (93-96°C) is perfect.

5. Cool & The Last Step: Transfer to a wire rack and let cool for at least 20 minutes. This is the hardest but most important instruction: LISTEN. The last step is to pour yourself a cup of excellent coffee, break open a warm croissant, and listen to the symphony of the crisp, shattering crackle. Admire the honeycomb structure. Smell the fermented tang and sweet butter. Then, savor your masterpiece.

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Nutrition Information (Per Croissant)

• Calories: ~380 kcal

• Total Fat: 22g

• Saturated Fat: 14g

• Cholesterol: 75mg

• Sodium: 330mg

• Total Carbohydrates: 38g

• Dietary Fiber: 1g

• Sugars: 6g

• Protein: 7g