Description
Three years ago, I decided to dive into the world of sourdough baking, starting with something many people consider the most challenging: croissants. At the beginning, it felt overwhelming. My croissants came out dense, butter would leak everywhere, and sometimes they barely rose. But with every bake, I learned something new — about the dough, about temperature, about patience. Today, I’m proud to say that my croissants are finally showing consistent, beautiful results.
This journey taught me that sourdough is not about perfection. It’s about persistence, learning to trust the process, and finding joy even in the mistakes. If you’re starting out, remember: every imperfect bake is a step forward.
Ingredients
Levain (Starter Build)
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35g sourdough starter
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70g all-purpose flour
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70g water
This levain will be the heart of your dough, providing flavor, rise, and strength.
Dough
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450g all-purpose flour
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1 teaspoon salt
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40g sugar
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230ml water
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150g active sourdough starter (from the levain)
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50g unsalted butter, at room temperature
The dough must be soft but structured, able to hold layers of butter without tearing.
Butter Packet
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250g unsalted butter, at room temperature
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1½ tablespoons all-purpose flour
Adding a small amount of flour to the butter stabilizes it, helping it laminate smoothly without breaking.
Egg Wash
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1 egg
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1 tablespoon water
An essential step for that shiny, golden-brown finish.
Instructions
Start your morning by feeding your starter. Use a 1:2:2 ratio — one part starter, two parts flour, two parts water — and leave it in a warm spot until bubbly and active. This ensures your levain is strong enough to lift the dough.
When the levain is ready, mix the flour, salt, sugar, water, active starter, and soft butter in a large bowl. It will seem sticky at first, but don’t add more flour. Knead for about 5–8 minutes until smooth but still slightly tacky to the touch. This elasticity is key for successful laminations.
Place the dough into a greased bowl. Cover and ferment at room temperature for about 3 hours, until slightly puffed.
After bulk fermentation, gently deflate the dough, cover it tightly, and refrigerate overnight. This overnight rest will allow the dough to relax and build flavor.
Begin by making your butter packet. Mix butter and flour, then roll between two sheets of parchment paper into a 15×20 cm rectangle. Chill it until firm but pliable — about 20 minutes.
Take the cold dough from the fridge and roll it out into a 20×40 cm rectangle. Place the chilled butter packet in the center and fold the dough over it like a letter, fully enclosing the butter.
Turn the dough 90 degrees and roll it out again into a 20×40 cm rectangle. Perform your first “single fold” by folding the dough into thirds, like folding a letter.
Wrap the dough tightly and refrigerate for 30 minutes to relax the gluten.
Repeat the rolling and folding process two more times, each time allowing the dough to rest in the fridge for 30 minutes between folds.
After the third and final fold, wrap the dough well and refrigerate for at least 2 hours, preferably overnight. This resting time is crucial to achieving light, flaky layers.
Remove the rested dough from the fridge. Lightly flour your surface and roll the dough out into a large rectangle about 5mm thick. Be gentle and avoid pressing too hard to preserve the layers.
Using a sharp knife or pizza cutter, cut the dough into long triangles. Starting at the base, gently stretch each triangle a little, then roll it up tightly toward the tip to form a croissant shape.
Place the croissants on a parchment-lined tray. Cover them loosely with plastic wrap or a damp cloth, and allow them to proof at room temperature until they are very puffy and have doubled in size. This can take anywhere from 3 to 5 hours depending on your room temperature.
Preheat your oven to 200°C (392°F). Prepare the egg wash by whisking together the egg and water.
Gently brush the tops of the proofed croissants with egg wash, being careful not to deflate them.
Bake for 20–25 minutes until deeply golden and crisp. Rotate the tray halfway through baking for even color. Cool on a wire rack before serving.
Notes
This sourdough croissant recipe requires patience, precision, and time. The final result is flaky, buttery, and deeply flavorful, thanks to the slow natural fermentation. It’s ideal for bakers ready to embrace the beauty of the process.
- Prep Time: 3 hours (active prep across 3 days)
- Resting and Proofing Time: Approximately 36 hours total (including overnight chills and final proof)
- Cook Time: 20–25 minutes
- Category: Baking
- Method: Lamination, Natural Fermentation
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 croissant
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg