The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Croissants Crumb '100% Sourdough and Yeasted'

_JC_'s picture
_JC_

Croissants Crumb '100% Sourdough and Yeasted'

There's been a lot of practice and failure on making these and I bet if do this again I might fail again, I'm planning on making a tutorial video on these as well.

Waiting and proofing is the hardest part on making these but with patience(a Lot) I manage to do it...

Sourdough Croissants 

200g Strong Bakers Flour

100g Water

18g Sugar

4g Salt

50g Starter

20g Unsalted Butter

 

130g Butter Block(46% of total dough weight, deduct 20g used from dough) 

 

Folds:

1 single

1 double

 

Cut size:

8cm x 28cm +\-

In a mixer Mix Flour/Water/Starter until it comes together and rest for an hour

Then add Sugar and salt then continue mixing and while mixing add butter gradually and continue mixing for about 8 minutes or more.

 

Move to a clean bowl and let it ferment(might take 4 to 5 hours or more depending on the room temp) when you see bubbles underneath or pockets of air or 50% doubled then start to flatten the dough to a square shape using a cling wrap or baking paper and a rolling pin. leave in fridge for 1 to 2 hours.

 

While the dough is in the fridge prepare the butter block. Flatten and make a square shape Almost Same size as the dough using cling wrap and a rolling pin. 

 

After resting the dough in the fridge, spread with the rolling pin and start encasing the butter. Do 1 single fold and 1 double fold. When the dough is starting to become soft just rest in the fridge for 30 mins or an hour then continue.

 

After the folding cut and shape the dough. Proofing might take hours and hours, you have to deal with this some did it for 24 hours, but mine took like 8 hours to double and wobbly then Bake.

 

Baked it for 20 minutes @ 200c Deg

 

Next one is yeasted Croissant....

 

Yeasted Croissants

500g Strong Bread Flour

250g Water

45g Sugar

10g Salt

45g Unsalted Butter

15g Fresh Yeast

 

335g Unsalted Butter Block

 

Folds:

1 single

1 double

 

Cut size:

8cm x 28cm +\-


 

My goal is making croissants using a stiff starter...

 

Youtube Channel - https://www.youtube.com/channel/UCUy-wB_IPjBl_cDydF0R2mg

Comments

kendalm's picture
kendalm

That takes some amazing to produce a 100% sourdough croissant like that.  Often when you hear of sourdough croissants it involves some bakers yeast as well.  Great job.  You've inspired me to give the 100% version a shot.  Feels daunting already. 

_JC_'s picture
_JC_

Go for it!! You can do it! Thank you!!  I would suggest to up your starter by 40%, mine ended up too sour.. be very patient!! And good luck!!