Name: Simplified Sourdough Croissants Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 25 h 20 min
Cuisine: French
Ingredients: 470 grams all-purpose flour; 1 teaspoon salt; 40 grams sugar; 230 grams water; 150 grams sourdough starter (active); 50 grams unsalted butter; 250 grams unsalted butter; 1 egg; 1 tablespoon water

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Introduction

These simplified sourdough croissants offer a delicious balance of flaky layers and tangy flavor, made easier with a streamlined technique. Perfect for home bakers looking to enjoy classic croissants with the depth of sourdough.

A white cloth-lined basket holds four golden-brown croissants with visible flaky layers. The croissants show a mix of rounded and pointed shapes with a shiny, slightly crispy crust. The layers have a soft yellowish color inside, while the outside curls and spirals create textured ridges. The basket rests on a white marbled surface, enhancing the warm tones of the baked goods. photo taken with an iphone --ar 4:5 --v 7

Ingredients

470 grams all-purpose flour
1 teaspoon salt
40 grams sugar
230 grams water
150 grams sourdough starter (active)
50 grams butter (unsalted)
250 grams butter (unsalted, for laminating)
1 egg
1 tablespoon water

Instructions

Step 1: Combine all dough ingredients in a stand mixer. Mix on low, then medium speed for 10–15 minutes until the dough is smooth and slightly sticky.
Step 2: Transfer to a bowl, cover, and ferment at room temperature for 4–6 hours, or until noticeably puffy. During the first 2 hours, perform 2–3 sets of stretch and folds to develop structure. The dough should pass the windowpane test. Refrigerate overnight after bulk fermentation.
Step 3: Cut the 250 grams of butter into pieces and arrange on parchment paper in a 15x20cm (6×8 inch) rectangle. Fold the parchment over the butter to form a sealed rectangle, then gently flatten evenly with a rolling pin. Chill until firm.
Step 4: Roll the dough into a 40x20cm (16×8 inch) rectangle. Place the butter packet in the center, fold the dough from both sides over to enclose butter, and pinch seams shut.
Step 5: Turn dough 90°, roll to 25x50cm (10×20 inches), then fold into thirds like a letter. Wrap in plastic and chill for 30 minutes. Repeat this fold and chill process two more times for a total of three laminations.
Step 6: Roll dough into a 28x50cm (11×20 inch) rectangle. Mark every 10cm along the long side and cut into 5 strips. Cut each strip diagonally to form 10 triangles. Gently stretch the base of each triangle, roll from base to tip, and curve the ends slightly.
Step 7: Place croissants on a parchment-lined tray. Cover and proof at room temperature for 4–6 hours until puffy and jiggly.
Step 8: Preheat oven to 205°C (400°F). Whisk the egg with water and gently brush the tops of croissants. Bake for 20–25 minutes until deeply golden.
Step 9: Allow croissants to cool slightly before slicing to admire the layers. Serve fresh for best flavor and texture.

Tips & Variations

Ensure your sourdough starter is active and bubbly for the best rise and flavor.
Use cold butter and chill the dough thoroughly between folds to create crisp, flaky layers.
For a richer flavor, substitute some of the water with milk or add a teaspoon of vanilla extract to the dough.
Try filling your croissants with chocolate or almond paste before rolling for delicious variations.

Storage

Store cooled croissants in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a sealed bag for up to 1 month. Reheat in a 180°C (350°F) oven for 5–7 minutes to restore crispness.

How to Serve

A close-up image shows a white bowl lined with a soft white and beige checkered cloth, holding four golden brown croissants with shiny, flaky crusts. The croissants vary slightly in shape, with visible layers of light yellow dough and darker, crispy edges. The bowl is placed on a white marbled surface, enhancing the warm tones of the pastries and the textured cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all butter instead of part butter and part sourdough starter?

This recipe relies on the sourdough starter for flavor and leavening, so omitting it would change the texture and taste. For classic croissants without sourdough, you can follow traditional yeast-based recipes instead.

How do I know when the croissants are properly proofed?

Properly proofed croissants should be noticeably puffed up and have a slight jiggle when you gently shake the tray. Over-proofing can cause collapse, so keep an eye on their size and texture.