"Here are the 100% sourdough croissants I baked this morning. The laminated and rolled croissants were sightly proofed, then frozen for one day, and they still rose lovely overnight. The spent time is well rewarded, I've eaten at least 5 of them already, ps. someone please stop me from eating more."
Sourdough Croissants
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Ingredients for the Sweet starter
25g 80% starter
50g Manitoba flour (I use @mulinomarino organic Manitoba flour)
12g sugar (unrefined, brown) dissolved in 20g water
Directions:
Combine and when doubled, add: 100g Manitoba flour 25g sugar in 45g water.
When this second mixture doubles, 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%)
Directions:
Mix all the ingredients into a nice and smooth rather stiff dough. Refrigerated overnight.
Lock-in butter:
300g butter (60%)
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.