Laminated Sourdough

The sourdough version of my laminated yeasted dough. The only thing about this recipe compared to the yeasted version is that it does take a little longer to make. To keep things simple and easy, I recommend making the levain just before doing to bed. That way you can then pick up the main part of the recipe the next day (as late as the afternoon if you really like), and then shape and bake (assuming you are making croissants) the day after. Yes, I know it is time consuming, but the steps themselves don't take up a lot of time. The bulk of this recipe is just letting the dough do its own thing.

Makes approx. 1.2kg

Hands-on Time 1 hour

Resting Time +36 hours

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Ingredients

15g sourdough starter
320ml water
600g plus 3 tbsp strong white bread flour (plus extra for dusting)
2 tsp fine salt
4 tbsp caster sugar
2 tbsp full-fat milk
250g unsalted butter (softened)

Equipment

Measuring jug or bowl
Spoon
Tea towel
Large bowl
Baking parchment
Electric whisk
Palette knife
Rolling pin
Ruler or measuring tape
Knife

Method

1. Prepare the Levain

In a jug or bowl, combine the sourdough starter, 100g of flour, and 60ml of water to make a thick dough.
Cover with a tea towel and leave for at least 12 hours.

2. Prepare the Dough

In a large bowl, combine the levain, 500g of flour, yeast, salt, and sugar.
Add the milk, and 260ml of water to the dry ingredients. Mix until a dough forms.
Knead the dough on a clean worktop for 5 minutes until smooth and soft.
Flatten the dough into a square, place it on parchment, cover with another piece, and refrigerate for 12 hours.

3. Prepare the Butter Block

Cream the softened butter in a bowl using an electric whisk until smooth.
Add 3 tbsp of flour and mix on low speed.
Spread the butter into a 15cm x 15cm square on parchment. Fold the parchment to create crisp edges and refrigerate for 1 hour.

4. First Fold (Book Fold)

Roll the chilled dough into a 30cm x 30cm square.
Place the butter block in the centre at a 45-degree angle. Fold the dough corners over the butter to encase it completely.
Roll the dough into a 50-60cm length. Perform a book fold: fold the bottom up past halfway, fold the top down to meet it, then fold the dough in half.
Wrap in parchment and chill for 1 hour.

5. Second Fold (Single Turn)

Rotate the dough 90 degrees. Roll it out into another 50-60cm length.
Perform a single turn: fold the bottom third up and the top third down over it.
Wrap in parchment and chill for 1 hour.

6. Repeat Folds

Repeat the book fold and single turn once more, chilling for 1 hour between each fold.

7. Final Chill

Wrap the dough in parchment and refrigerate for 12 hours before using.

Tip

For best results, work in a cool environment and handle the dough as little as possible to keep the butter layers intact.

Enjoy!