I want to branch out (sourdough wise) and make things other than bread and pancakes. For the last two weekends I have made sourdough croissants. They were easier to make than I anticipated and less labour intensive than bread. If you have a healthy starter you should give them a go!
I used From the Grapevine’s recipe. At first the folding instructions seem complicated but once you wrap your head around it it’s simple. The dough freezes exceptionally well so you can easily make a few and then try something different the next time. I made baby chocolate croissants on New Year’s morning, and almond croissants with the leftover dough.
Credit : https://www.fromthegrapevine.com/israeli-kitchen/recipes/sourdough-croissants#!
-100g refreshed starter
-2 tbsp sugar
-100ml warm water
-150g strong white flour
-200g cold butter
-flour for dusting
-2 sheets waxed paper/ baking paper/ cling film
-3 tbsp sugar
-1 tbsp salt
-50 ml cold milk
-splash of milk
- Mix sponge ingredients together in a large bowl, cover with cling film and leave to stand for several hours or until doubled in size.
- Get the butter ready. Slice it very thinly. Dust a sheet of the paper of your choice with flour and arrange the butter on top. Dust with more flour, cover with the second piece of paper, grab a rolling pin and roll it out until you have a single thin sheet of butter. Put it in the fridge to chill while you’re waiting on the sponge.
- Make the dough. Mix the dough ingredients into the expanded sponge. Turn it out onto a floured surface and knead until you have a light, springy dough. You may need to add more flour as you go along. Cover the dough and chill in the fridge for 30 minutes.
- Take the dough and butter out of the fridge. Flour your work surface. Roll the dough out to a 40 x 25cm rectangle. Cut the butter in half and place in the centre third of the dough. Fold one side of the dough over the butter. Place the other half of butter on top of this, then fold the remaining dough on top. So basically you want an envelope of dough-butter-dough-butter-dough. Pinch the edges so no butter is exposed. Roll out this package until again you have a rectangle of 40 x 25cm. Wrap in cling film and leave to chill for another hour, or you can freeze it for later use.
- Shape the croissants. Roll out the dough and cut into triangles. Roll them tightly, starting from the longest side and making sure to tuck the tip underneath. Leave to rest while you preheat the oven to 200 C.
- Glaze the croissants with the eggwash. Bake at 200 C for 20 minutes, then turn off the oven and leave to cool inside for a further 10 minutes.
- Make yourself a cup of coffee or tea to go with and enjoy!
Optional : You could add some dark chocolate or almond filling in step 5 if you like.