Sourdough Croissants
The sourdough version of my croissants. I prefer sourdough to baker's yeast croissants if I am honest. Not from the perspective of being snobby, but I just think the flavour and bake is better. In fact, the best croissants I ever had were sourdough from my local market. They had a lot more body to them, despite still the layers of butter. The dough itself takes a little longer to make, but the croissants themselves are just the same process as my standard croissant recipe.
Makes 12
Hands-on Time 30 minutes
Proving Time +2 hours
Baking Time 30 minutes
Ingredients
Bread flour (for dusting)
1 medium egg
Equipment
Rolling pin
Pizza cutter or sharp knife
Baking sheet
Baking parchment
Roasting tin or tea towel
Small bowl
Fork
Pastry brush
Wire rack
Method
1. Prepare the Dough
Roll out the dough on a lightly floured surface into a 60cm x 25cm rectangle. Lift the dough occasionally to let it relax as you roll.
2. Cut the Triangles
Use a pizza cutter or knife to make 10cm indentations along the bottom edge of the dough.
Cut upwards in a straight line to make 6 rectangles.
Cut diagonally across each rectangles from corner to corner to create 12 triangles.
3. Shape the Croissants
Place a triangle with the wide end closest to you. Stretch slightly so the corners are even.
Roll the dough up away from you, gently stretching the tip as you go. Tuck the tip underneath the croissant.
Repeat with the remaining triangles.
4. Prove the Croissants
Place the croissants on a lined baking sheet, spaced apart.
Cover with upside-down roasting tin or tea towel and let them prove for 2 hours until doubled in size and wobbly.
5. Bake the Croissants
Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
Beat the egg in a small bowl until smooth. Brush the tops of the croissants lightly with the egg wash.
Bake on the middle shelf for 30 minutes until golden.
7. Cool and Serve
Let the croissants cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Enjoy!
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