Sourdough Croissant / How to Make Sourdough Croissant
Updated Sourdough Croissant Recipe
Sourdough Croissants 🥐
Stiff levain ingredients:
15 gr sourdough (very active )
45 gr flour
20 ml water
10 gr sugar
After 8-12 hours, when the stiff levain rises by 1.5 times, you can knead the main dough
Dough Ingredients:
All stiff levain
220 gr flour
110 ml water
5 gr salt
30 gr sugar
25 gr butter.
Day 1:
Make your dough after 3 to 6 hours (until doubled in size) put it in the fridge for overnight
Day 2:
Encase butter in dough, roll and fold after one hour repeat the procedure
Day 3:
Baking day
Shape croissants and proof 5 -8 hours
First, leave the dough for 4-6 hours at room temperature, then put it in the refrigerator overnight.
The next day, 130 g of butter will be needed for lamination, after shaping the croissant,the final proofing time takes about 5-8 hours.
Bake for 20 minutes at 190C /375F degrees.
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