How To Make Sourdough Croissants

How nice would it be to enjoy a freshly home-baked Croissant and imagine you’ve just bought it in a lovely Parisian viennoiserie? Oh yes… This is a recipe that will take you on a journey to France!

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"Let's eat croissants and pretend we're in Paris!"

6 Ingredients You Will Need

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Use Active Starter At Its Peak

To ensure a good lift you will need a strong active starter to help a heavily enriched dough rise. Learn more

Make Detempre

Make the main dough! Proof it at room temperature, then finish proofing in the fridge.

Laminate

In this step, butter is encased into the sourdough detempre and rolled out multiple times to create butter layers. How to Laminate?

Rest The Pastry Overnight In the Fridge

This will solidify the butter and strengthen the gluten in the pastry.

Shape Sourdough Croissants on Day 2

A satisfying process that will get you all excited about eating them! Once shapes, they will proof again at room temperature.

Bake and Enjoy!

All the hard work and patience pays off! The crescent shape, the layers created by lamination and the crispy brown exterior! Full Recipe Here

Sourdough Croissant Recipe

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