My name is Lluïsa and I'm from Barcelona. I've been baking at home for some years but only three weeks ago I did my first sourdough starter. Excluding the two first loaves, which were a complete failure, all my bread is coming out surprisingly delicious. Two days ago I discovered this wonderful site full of information and kind people.
Yesterday my starter was so active and energetic it compelled me to bake something else. I tried LeadDog recipe for croissants and followed it by the book. When I was done forming the croissants it was too late, so I put them in the fridge covered by a cloth. This morning, after some 3 hours proofing at room temperature, my croissants looked just the same and I thought: another failure. But they cooked well, sprang in the oven, just by the glorious smell I could tell they were good.
I'm so proud and happy, I had to share it with you
They look beautiful!
Hey I'm honored that you tried my recipe. I don't think my croissants ever rose very much but they did seem to get a little bit softer when I poked them. I saw your pictures first and I thought what a nice looking bunch of croissants. There are people at work that are asking we to make croissants again. They are a sure winner when it comes to making friends. Welcome to the forum enjoy it and have fun.
Indeed I've been asked to take them to work. But if you do so, you'll never know that these sourdough croissants are better the second day, even in their third day they are still very good!
I spent a while looking for a good Sourdough croissant recipe so thanks for highlighting this recipe from LeadDog. In my investigations I asked a local french artisan bread maker (sourdough breads only) about the Croissant / yeast debate. Interestingly he said that it is traditional to use just a touch of yeast and that it was required to balance out the butter. He said that without the yeast, the butter melts too quickly.
I think I might try this recipe both as it is and with a small amount of yeast and compare the outcomes. The weather here in Bislamabad is up into the 30s so it's getting difficult to prove sourdough. Perhaps at the other end of summer...
Snuffpuppet, thank you for the idea. I really don't know, my success may have been the beginner's luck, so I'll tell you next time I try.
If you live in hot weather, please remember to have the croissants dough as much as possible in the fridge, taking it out only to do the folding, and do this very quickly. I guess that if the butter melts... goodbye croissants...!
These look absolutely AMAZING. I have made croissants in the past, from the Julia Child recipe, substituting baker's, (fresh) yeast, but I have always wondered if using sourdough might extend the shelf life of croissants just like it does with bread, You have answered my question, saying they are very good the next day, so I will now attempt these. Thank you.
Hi, I made these a few weekends ago - divine - although my starter was probably not still at its peak then, they still turned out great. Next time I am going to make these as a pain au chocolat!
I haven't made them for ages either - LDs recipe is a cracker! Previously I have made a double batch, 1/2 croissant and 1/2 pain au chocolat. They are GREAT!.
These look amazing.! this recipe is a great inspiration to get creative in the kitchen.Thanks for sharing.
A simple technique from Infermento Vivo on how to form a croissant:
Sandra Holl from Floriole, Chicago provides a number of tips for achieving the ultimate sourdough croissant:
Sandra Holl's Sourdough Croissant Recipe from Floriole, Chicago
by Leela on March 13, 2011 in She Bakes, She Explores, She Interviews, She Kneads, She Veges
300 g whole milk
100 g sourdough starter
15 g active dry yeast
300 g all-purpose flour
200 g bread flour
60 g soft butter, room temperature
30 g sugar
15 g salt
300 g butter
Warm the milk to room temperature and pour it into the bowl of an electric mixer.
Stir in the yeast, and let the mixture sit for 10 minutes.
Add the rest of the dough ingredients and mix on low until the dough just comes together.
Wrap the dough with a piece of plastic wrap; freeze for one hour and chill in the refrigerator for one hour.
Let the butter come to room temperature; it should be soft and pliable.
Roll the dough into 1/2-inch thick rectangle. Spread the butter evenly on one half of dough and fold the other half over the butter to create a “butter Sandwich.”
Place the dough seam facing away from you and roll down to about 1/2 inch thickness. Fold the dough into thirds, flip, turn, and roll into a 1/2-inch thick sheet. This counts as one turn.
Repeat the folding, turning, and rolling a second time.
Cover and chill the dough for 15-20 minutes, and repeat the process for the third turn.
Cover and freeze the laminated dough for at least 3 hours. Thaw the frozen overnight in the refrigerator before shaping and filling.
How to fold and shape croissants can be found here.
Let the shaped croissants rise, covered, in a warm place until doubled in size. Brush the risen croissants thoroughly with egg wash. Bake them at 375 degree F until golden brown.