This is how You Make the BEST Sourdough Croissants

This is how You make amazing top notch sourdough croissants from scratch. Using this recipe you will be rewarded with amazing croissants every time.

Did not expect them to turn out that well, but they were simply amazing. Initially I did not want to use that much sourdough, I typically only add a little bit just for the taste. But I didn't have enough yeast, so I had to improvise and switch to more sourdough. Sourdough in general makes the whole process more challenging as you have to get every individual step of baking process timed perfectly right, there is way less room for error.


Ingredients:
- 400 grams of bread flour for around 7 Croissants
- 100 grams of milk (25%)
- 100 grams of water (25%)
- 40 grams of butter (10%)
- 40 grams of sugar (10%)
- 40 grams of sourdough starter (10%)
- 8 grams of salt (2%)
- 4 grams of malt extract (1%)
- And then I used some yeast too, it was around 1 gram overall (0.25%)

For the filling I used 200 grams of butter (50%)

Instructions and chapters in the video:
0:00 Intro and History
3:02 Combining ingredients
5:46 Handmixing + Autolysis
6:10 Bench knead until soft
6:50 Prepare the butter (50% of the flour weight), make a rectangle in parchment paper
8:13 Freeze the butter
8:19 Roll out the dough
8:59 Adding butter to the dough
10:42 First 4x Fold
14:30 Perform a 2x fold again. You now have 8x layers
16:20 Perform a 4x fold again, you now have 32x layers
18:00 Roll out again into rectangle
18:40 Cut the sides so that you have a rectangle that is around 20cm in width
19:20 Cut the triangles, 25cm diagonal, 8cm at the bottom
20:00 Roll the triangles into the final dough. Make sure the seam is still below the dough
21:16 Let proof until doubled in size
23:00 Cover with egg wash. Darker color = just egg, lighter color = half egg, half water
23:50 Baking
25:00 Final product

Overall this has been my 4th time trying to make Croissants. Hope you enjoyed the video. Happy baking.

Flour I am using:
Blog article on different flours in Germany: https://thbrco.io/blog-flour
Drax Mühle Manitoba flour 14% protein: https://thbrco.io/drax-flour
For ze Germans - T550 at Rewe 11-12% protein: https://thbrco.io/rewe-aurora
Mulino Padano 15% protein: https://thbrco.io/mulino-flour
Strong whole wheat flour: https://thbrco.io/whole-wheat-flour

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Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): https://thbrco.io/banneton
Cooling rack: https://thbrco.io/cooling-rack
Digital kitchen scale: https://thbrco.io/kitchen-scale
Dough scraper: https://thbrco.io/dough-scraper
Dutch oven for batards (Challenger Bread Pan): https://thbrco.io/dutch-oven-batards
Dutch oven round (Lodge): https://thbrco.io/dutch-oven-round
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: https://thbrco.io/dutch-oven-glas-lid
Infrared thermometer: https://thbrco.io/infared-meter
Loaf pan (30cm length x 12cm width x 9cm height): https://thbrco.io/loaf-pan-regular
Loaf pan with lid (34cm length, 13cm width, 12cm height): https://thbrco.io/loaf-pan-lid
No stick spray (vegetable based): https://thbrco.io/non-stick-spray
Oven gloves: https://thbrco.io/oven-gloves
pH meter to check acidity: https://thbrco.io/ph-meter
Weck starter jars: https://thbrco.io/weck-jars

Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: https://thbrco.io/debaked-napoli
Debaked ep. 2 - Journey to a flour mill: https://thbrco.io/debaked-flour-mill
Discard starter bread: https://thbrco.io/discard-starter-bread
Fermentation time table: https://thbrco.io/fermentation-time-t...
Make a sourdough starter: https://thbrco.io/make-sourdough-starter
Make your starter more active: https://thbrco.io/more-active-starter
Recommend sourdough bread recipe: https://thbrco.io/sourdough-recipe

#sourdoughcroissants #croissants