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Try SavoraSourdough Levain Croissants
Embark on a baking adventure with these sourdough croissants, crafted entirely with a levain starter. This recipe challenges your skills, rewarding you with croissants that boast a complex flavor, a delightful tang, and enhanced digestibility. Perfect for the dedicated baker seeking the ultimate croissant experience.
Ingredients
- Sourdough Starter (Levain)150 g
- Bread Flour500 g
- Water250 ml
- Unsalted Butter (cold)250 g
- Sugar50 g
- Salt10 g
- Egg (for egg wash)1 large
- Milk (for egg wash)1 tbsp
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Learn MoreMethod
Prepare the Levain: Feed your sourdough starter 4-6 hours before starting the dough. It should be bubbly and active.
Mix the Dough: In a large bowl, combine the levain, flour, water, sugar, and salt. Mix until a shaggy dough forms. Let it rest for 30 minutes (autolyse).
Knead the Dough: Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
First Proof: Place the dough in a lightly oiled bowl, cover, and refrigerate for 12-16 hours.
Prepare the Butter Block: Place the cold butter between two sheets of parchment paper and pound it into a 6x8 inch rectangle. Keep it cold.
Lamination: On a lightly floured surface, roll the chilled dough into a 12x16 inch rectangle. Place the butter block on one half of the dough, fold the other half over, and seal the edges. This is your first 'single fold'.
First Turn: Rotate the dough 90 degrees, roll it out again to a 12x16 inch rectangle, and perform another single fold. Wrap in plastic wrap and refrigerate for 1 hour.
Second Turn: Repeat the rolling and folding process (single fold). Wrap and refrigerate for another hour.
Third Turn: Repeat the rolling and folding process (single fold). Wrap and refrigerate for a final hour.
Shaping: Roll the dough into a large rectangle (approx. 12x24 inches). Cut into long triangles. Gently stretch each triangle and roll it up from the base to the tip to form a croissant shape.
Second Proof: Place the shaped croissants on a baking sheet lined with parchment paper. Cover loosely and let proof at room temperature for 3-5 hours, or until doubled in size. This may take longer depending on your starter's activity and room temperature.
Egg Wash: Gently brush the croissants with an egg wash (egg beaten with milk).
Bake: Preheat oven to 400°F (200°C). Bake for 15-20 minutes, or until golden brown and cooked through. Reduce heat to 375°F (190°C) if they brown too quickly.
Cool: Let the croissants cool on a wire rack before enjoying.
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