PATISSERIE · ADVANCED
Sourdough Croissants
Laminated, shatteringly flaky croissants with honeycomb layers and a buttery scent.
90 min
Prep
18h
Rest
20 min
Bake
8 croissants
Yield
Advanced
Difficulty
Total time: 20h
Ingredients
Steps
1
Mix firm dough and ferment. ⏱ 12 hours
2
Prepare the butter block. ⏱ 30 min
3
Lock and laminate. ⏱ 1.5 hours
4
Shape and proof. ⏱ 4 hours
5
Bake until flaky. ⏱ 20 min
Step-by-step baking
1
Dough Mix a firm dough and bulk ferment overnight in the fridge to develop slowly. ⏱ 12 hours
2
Butter Pound chilled butter into a flat square at 16°C — it must be pliable, not greasy. ⏱ 30 minutes
3
Laminate Encase the butter, then perform 3 letter folds, chilling 30 min between each. ⏱ 1.5 hours
4
Shape Roll thin, cut triangles, and roll up. Proof 3–4 h until jiggly. ⏱ 4 hours
5
Bake Egg-wash and bake at 200°C for ~20 min until deeply golden. ⏱ 20 minutes
Tips
🌡️ Temperature
If butter softens or breaks through, chill the dough immediately and continue.
🌬️ Proof Fully
Under-proofed croissants leak butter; they should wobble when tapped.