Index

Croissants with Sourdough

48.5% hydration (46% water/milk + 10% sourdough).

If you don’t have an active sourdough starter, you can try the yeasted version of this recipe: Croissants with Yeast

by Florian Schulz, 7.10.2022


Flour 275 g Yield 5–6 medium or 4 large croissants Time 24 hours Level Very Difficult

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Ingredients


#1 Butter Block (Beurrage)

140g 🧈 Butter 56%

#2 Sourdough

5g 🧫 Starter 2% 10g 🌾 Wheat Flour 4% 10g 💧 Water 4%

Tipp: You can also make 10x the starter and use it for bread and take out 25g for the croissants.

#3 Dough

250g 🌾 Wheat Flour 100% 115g 🥛 Water / Milk Mix 46% 25g 🍬Sugar 10% 25g 🧫 Sourdough 10% 25g 🧈 Butter 10% 17g 🧫 Fresh Yeast 7% 5g 🧂 Salt 2%


Schedule (13 – 15:00+1)


Agenda Schedule

Pre-Ferment

1. Mix sourdough 5’ 2. Sourdough fermentation 3 h

Mix & Proof

1. Mix Speed 1 15’ 2. Bulk Ferment (25 °C) 1 h 3. Cold Bulk Ferment 14 h

Lamination (3:4-3)

1. Laminate 1 h 2. Chill 2 h 3. Roll #1 5’ 4. Freeze 10’ 5. Roll #2 5’

Proof & Bake

1. Final Proof 2h 10’ 2. Bake 17’

Baking


Type Convection Oven Time 17’ – 20’ Temp. 200 °C 175 °C Steam Yes
How to: Baking croissants with steam

  1. Pre-heat the convection oven to 200 °C.
  2. Pre-heat an empty baking sheet at the bottom of the oven.
  3. Move the baking sheet into the middle of the oven.
  4. Splash a cup of water on the empty baking sheet to generate steam.
  5. Immediately close the oven.
  6. Bake for 17–20 minutes.