"RECIPE ALERT: Decided to share the short version of my 100% SD croissants recipe&procedure also in my feed. Please tag me in the posts and use #mission_sourdoughcroissants and #sourdough_mania when you make it. Do share this post with your friends/tag them so they can try this recipe as well. Really looking forward to seeing your croissants! ? ps. Swipe to see another pic (hurrah for the new IG function) ?
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Sweet starter (@thequestforsourdough)
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1. step
25g 80% starter
50g Manitoba flour (I use @mulinomarino organic Manitoba flour)
12g sugar (unrefined, brown) dissolved in 20g water
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When doubled, add:
100g Manitoba flour
25g sugar in 45g water
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When doubled, use it in the final dough. The whole procedure for the sweet starter takes about 1.5 days.
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Ingredients for the dough:
500g Manitoba flour or any other strong flour (100%)
210g milk (42%)
20g sugar (4%)
70g water (14%)
9g salt (1.8%)
200g sweet starter (40%)
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Mix all the ingredients into a nice and smooth rather stiff dough. Refrigerated overnight.
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Lock-in butter:
300g butter (60%)
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Next day leave the dough at room temperature for about 45 minutes (at 21 C). In the meanwhile beat the butter and roll to a thickness of 0.5 cm in 21-cm square. It should be mouldable, if it's too soft, freeze it for 5 minutes.Lock in butter and do 3 series of letter folds, put in fridge for 30 minutes after each fold.
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After the final fold, wrap the dough in cling foil, refrigerate. Next morning roll it to 0.4cm thickness, cut in triangles and roll to croissants.
Brush with a mixture of egg, half teaspoon cream and pinch of salt. Cover the pan with cling foil. Proof till puffy and about 2 times (2.5x) their original size (at 21 C 8-9 hours).
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Brush again with the leftover mixture.
Bake first 5 minutes at 220 C in a preheated oven (thank you for this advice, Ralph @breadworks_2) then lower the temperature to 190 C, bake until golden brown. More detailed procedure on food52.com.
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Enjoy your day and let's bake the world a better place ❤️
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*#realbread #bakery #baking #delights #love #marthabakes #undiscoveredbaker @undiscoveredbaker @fckthebackmischung #bbga #sweetsourdough #pojejme #pastryelite"
Sourdough Croissants
4
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Recipe Intro From sourdough_mania
Naturally leavened sourdough croissants worth every invested minute
Ingredients
Sweet starter (@thequestforsourdough)
1. step
25g 80% starter
50g Manitoba flour (I use @mulinomarino organic Manitoba flour)
12g sugar (unrefined, brown) dissolved in 20g water
When doubled, add:
100g Manitoba flour
25g sugar in 45g water
When doubled, use it in the final dough. The whole procedure for the sweet starter takes about 1.5 days.
Ingredients for the dough:
500g Manitoba flour or any other strong flour (100%)
210g milk (42%)
20g sugar (4%)
70g water (14%)
9g salt (1.8%)
200g sweet starter (40%)
Mix all the ingredients into a nice and smooth rather stiff dough. Refrigerated overnight.
Lock-in butter:
300g butter (60%)
Method
Next day leave the dough at room temperature for about 45 minutes (at 21 C). In the meanwhile beat the butter and roll to a thickness of 0.5 cm in 21-cm square. It should be mouldable, if it's too soft, freeze it for 5 minutes.Lock in butter and do 3 series of letter folds, put in fridge for 30 minutes after each fold.
After the final fold, wrap the dough in cling foil, refrigerate. Next morning roll it to 0.4cm thickness, cut in triangles and roll to croissants.
Brush with a mixture of egg, half teaspoon cream and pinch of salt. Cover the pan with cling foil. Proof till puffy and about 2 times (2.5x) their original size (at 21 C 8-9 hours).
Brush again with the leftover mixture.
Bake first 5 minutes at 220 C in a preheated oven, then lower the temperature to 190 C, bake until golden brown.