Sourdough Croissants | 3 Day Recipe

I have learnt through trial and error that the butter one uses for the sourdough croissants makes all the difference. The best one to use would be pastry butter which has 84% fat content. Farm butter with a fat content of below 80% will not give you the puff you need.

Sourdough Croissants
Head straight on to the Recipe For Sourdough Croissants 

For over two years now I have had my hair cut and coloured at home. When Andrien first started doing this for me I paid her the same as what I had been paying the salon. This meant an extra 60% in her pocket. Last year I increased the amount by over 10% which seemed fair to me. Knowing her flight to Australia was imminent I booked an unscheduled appointment. I decided to let her cut my hair 2 weeks earlier than planned as I needed to see how she was mixing the tint. Since moving across to salon product I have never done it myself. I also had an envelope that needed to get to Perth and had asked her to send it for me. On the morning she was meant to come I received a message to say she was already in Adelaide.

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I was not too concerned about my hair, but I was upset about the fact she had not taken my envelope with her. It seemed like small thanks for the effort I had put in to making sure they could immigrate. With that aside I needed to find a new hairdresser. Not knowing what to expect to pay I popped into a salon up the road. The young lady could not see me so I decided to try the hair dresser close to where I live. She was R70 less than the stylist near our office and seeing as I would have to colour my hair myself this seemed reasonable. Ezilda did an OK job of cutting my hair, and I will know for future what to tell her. And I did a fantastic job if I say so myself of getting the colour correct.


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5 from 1 vote

Sourdough Croissants

These take a lot of overnight proving but the result is worth it
Recipe Category: Baking
Servings: 8 croissants
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 112 g active sourdough starter
  • 150 mls milk
  • 245 g flour, divided, plus extra for dusting
  • 42 g fructose
  • 5 mls fine salt
  • oil for greasing
  • 224 g butter
  • 1 egg

Method

Day 1:

  • Place the starter, milk and 140g flour into a stand mixer bowl
  • Using a dough hook, beat until combined
  • Cover and leave to rest for 30 minutes
  • Add the remaining flour, fructose and salt and mix until a dough forms
  • Then knead on a low speed for 10 minutes
  • Tip the dough out onto a lightly floured surface and shape into a ball
  • Lightly oil the bowl, place the dough back into the bowl and turn to cover with the oil
  • Leave the dough seam side down, cover the bowl and set aside for 30 minutes
  • Pinch and fold the dough from the 12, 3, 6 and 9 o'clock positions then cover and set aside for 30 minutes
  • Repeat the pinch and fold action, cover and set aside for 60 minutes
  • Repeat the pinch and fold action then cover and set aside overnight to prove

Day 2:

  • Cut off a large piece of baking paper
  • Cut your butter into 4 equal slices and place into the middle of the baking paper in the shape of square (or as square as you can get it)
  • Cover with another sheet of baking paper and leave at room temperature to soften enough to roll
  • Tip your dough out onto a well floured surface and roll into a large rectangle, 4mm thick
  • Orient the dough with the long edge facing you
  • Measure the dough and work out the size of a square (i.e. half the size of the rectangle)
  • Roll your butter out to this size then place the butter into the middle of the dough, leaving a quarter edge flap on each side
  • Fold the flaps into the middle, then fold in half again (this is a book fold) and seal the edges
  • Cover with cling film and place into the fridge for 10 minutes to allow the butter to harden
  • Remove from the fridge and place the dough with the folds facing upwards onto a lightly floured surface and roll out into a large rectangle
  • Repeat the book fold procedure, seal the edges, cover with cling film and place into the fridge for 30 minutes
  • Remove from the fridge and place the dough with the folds facing upwards onto a lightly floured surface and roll out into a large rectangle
  • Repeat the book fold procedure, seal the edges, cover with cling film and place into the fridge for 30 minutes
  • Remove from the fridge and place the dough with the folds facing upwards onto a lightly floured surface and roll out into a large rectangle
  • Orient the dough with the short edge facing you then fold the top edge down, two thirds of the way
  • Fold the bottom edge up, to cover the top edge (this is a letter fold), and seal the edges
  • Cover with cling film and place into the fridge for a minimum of 2 hours
  • Remove from the fridge and place the dough with the folds facing up onto a lightly floured surface and roll out into a large rectangle, 40cm long and 20cm wide
  • Cut the rectangle into 4 squares of 10cm x 10cm, refrigerating the squares you are not working with to keep the butter cold
  • Cut each square along the diagonal to make 8 triangles
  • Place with the base facing the bottom and roll out the top two thirds of the dough
  • Roll up from the base to the tip, as tightly as possible then place onto a lined baking tray with the tip tucked under
  • Shape into a crescent as best you can and repeat until you have shaped all the dough
  • Cover with lightly oiled cling film and leave to prove overnight

Day 3:

  • Preheat your oven to 200° Celsius
  • Whisk the egg to completely slacken
  • Brush the top of each croissant with the egg then place into the oven
  • Bake for 15 minutes then remove from the oven
  • Place onto a wire rack straight away and serve warm
Inspiration published on Lavender and Lime July 5:

Have you ever tried colouring your own hair? If so, using a standard box colour or salon product?

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