The Fresh Loaf

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Improving Sourdough Croissants

Jamjam1729's picture
Jamjam1729

Improving Sourdough Croissants

Hi all!

So I've started trying my hand at croissants over the past few months - and although I have definitely gotten better, there are still some gremlins I want to iron out:)

Today's batch of sourdough croissants followed this recipe from the Shipton forums for 3-day croissants: https://www.shipton-mill.com/baking/recipes/sourdough-croissants.htm.

Some adjustments/mistakes I made:

  • I don't scald my milk because I'm lazy!
  • I proofed for 7 hours rather than 5, as I hadn't got the rise I wanted after 5 hours. My starter is active enough (more than doubles in about 8 hours), but I think maybe not as active as the author's
  • I mistakenly baked for 20 mins at 180C, rather than 25-30mins. When I realised my mistake I put them back in the oven for 5-10 more mins, but they had already been cooling a good 15 mins
  • I kneaded the dough for far too long on on day 1 before it went into the fridge
  • The dough tore a little on the last roll - I suspect because I'd developed too much gluten by overkneading. I threw some extra flour on the problem spot to deal with it during the roll

No photo pre-bake, but I felt fairly happy i could see layers. Photos post-bake:

I'm pretty happy, but the inside looks a little underbaked - the aimed-for webbing is sort of there but not totally. I also feel they could have risen a touch more in the oven.

So with all that in mind, i'd be really keen to hear any tips/feedback on how I could take things up another notch! here are some things I know I need to be working on:

  • Lamination - it's hard but I know it just takes practice
  • Actually reading the recipe correctly and baking the right amount of time

Bext wishes,

Jamjam

 

 

 

Odrade's picture
Odrade

The few times i attempted sourdough only croissants, proofing times where quite long compared to bread. E.g After shaping the croissants I proofed them up to 24hrs at room temp ~17 deg. Until they puff up. With less proofing I got a crumb like yours. Also lamination gets a bit better everytime so less butter leaks out.