Sourdough Croissant Beginner
Im not a pastry che this is an easy homemade sourdough croissant recipe inspired by @autumn.kitchen and i have tried to cover all of the mistakes you need to avoid as a beginner .
Stiff Sweet Levain ( Sweet Starter )
45G flour
15G Starter
30G honey or sugar
20G water
10 hours at 28c
Dough :
220G Bread Flour
60G Water+60G Milk
30G Sugar
5G salt
❌i mentioned 113 G butter added to the dough by mistake in the video its 25 to 30G
Butter for lamination :
110 to 115 G ( I have used Anchor butter )@anchorfoodprofessionalsvn8188 @AnchorMilk
Bulk fermentation 4 hours at 28c
Cold Proof Overnight
Final Proof Croissant (Frozen) 8 Hours at 28c
#sourdough #croissant #croissantrecipe #croissants