Sourdough Croissants (Double Batch with Sweet Starter)

Ingredients – Sweet Starter

  • 90 g wheat flour

  • 30 g mature sourdough starter (100% hydration)

  • 60 g honey or sugar

  • 40 g water

🥐 Ingredients – Croissant Dough

  • All of the sweet starter

  • 440 g wheat flour (12–13% protein)

  • 120 g water

  • 120 g whole milk

  • 60 g sugar

  • 10 g salt

  • 30 g soft butter

  • 220–230 g cold butter for laminating

🧾 Instructions

1. Sweet Starter:
Mix all ingredients and leave for 10–12 hours at 26–28 °C. It should smell sweet and be well-risen.

2. Dough:
Combine all ingredients except the butter. Mix briefly, then add soft butter and knead until the dough is smooth and elastic. Bulk ferment for 4–5 hours until doubled in size.

3. Chilling:
Shape dough into a 30×30 cm square and wrap it. Shape the butter into a 20×20 cm square. Refrigerate both for 8–12 hours.

4. Lamination:
Let dough and butter rest at room temp for 10 minutes. Roll dough to 35×35 cm, place butter in the center, fold over from each side (standard fold). Roll out to 25×60 cm and do a book fold. Chill for 30–60 min. Repeat once more.

5. Shaping:
Roll dough to approx. 30×90 cm. Cut triangles and roll croissants. Place on parchment-lined trays.

6. Final Proof:
Proof 8–12 hours at 21–24 °C or overnight in the fridge. They should be visibly puffed and wobbly.

7. Baking:
Brush with egg and optional milk. Bake at 200–210 °C for 16–20 minutes. Add steam for the first 5 minutes if possible.

📆 Example Schedule

Day 1:
08:15 – Make sweet starter
18:00 – Mix croissant dough
22:00 – Shape dough and butter, refrigerate

Day 2:
07:00 – Laminate and shape
09:00 – Start proofing
21:00 – Bake or refrigerate and bake on Day 3

Tip: Use cold butter and roll gently. Sweet starter gives a mild flavor and great rise.