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–+ servings
Sourdough Puff Pastry
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5 from 1 vote

Sourdough Puff Pastry

This two day recipe is a labour of love with great results
Recipe Category: Baking
Makes enough for: 1 portion puff pastry
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 230 g salted butter, divided
  • 225 g flour, plus extra for dusting
  • 100 mls cold water
  • 60 g fed sourdough starter
  • 1.25 mls fine salt

Method

Day 1:

  • Weigh out 30g of the butter and melt in the microwave
  • Place the flour, water, sourdough starter and salt into a stand mixing bowl
  • Add the melted butter and use a dough hook to bring the pastry together
  • Cover and place into the fridge overnight
  • Take the remaining butter and cut into 4 equally sized pieces
  • Place each slice next to each other onto a sheet of baking paper to form a square
  • Place another sheet of baking paper on top and roll out to form a 20cm x 15cm rectangle
  • Place this into the fridge overnight

Day 2:

  • Take the pastry and the butter out of the fridge
  • Place the pastry onto a working surface that has been lightly dusted with flour, and lightly dust the top of your pastry
  • Roll out to form a 20cm x 30cm rectangle, with the shorter width at the bottom
  • Place the butter along the bottom edge of the pastry
  • Fold the top third of the pastry downwards, over the butter
  • Fold the bottom third of the pastry upwards to create an envelope fold
    Sourdough Puff Pastry
  • Seal the edges and turn the pastry so that the shorter width is again at the bottom
  • Gently push your rolling pin into the dough to get the butter moving
  • Roll out to form a 20cm x 30cm rectangle and fold the top third of the pastry downwards and the bottom third of the pastry upwards
  • Then place into the fridge for 20 minutes (This is your first turn)
  • Remove from the fridge, dust your pastry if necessary and with the shorter width at the bottom roll out to form a 20cm x 30cm rectangle
  • Fold the top third of the pastry downwards and the bottom third of the pastry upwards (This is your second turn)
  • Place into the fridge for 20 minutes, and repeat the process until you have completed 6 turns in total
  • Once you have laminated the pastry place it into the fridge for 2 hours to chill before using
  • If you have made enough to freeze your pastry, seal it properly and place into the freezer and use within 4 months, thawing in the fridge before rolling it out to use