This is how You Make the BEST Sourdough Croissants

This is how You make amazing top notch sourdough croissants from scratch. Using this recipe you will be rewarded with amazing croissants every time.

Did not expect them to turn out that well, but they were simply amazing. Initially I did not want to use that much sourdough, I typically only add a little bit just for the taste. But I didn't have enough yeast, so I had to improvise and switch to more sourdough. Sourdough in general makes the whole process more challenging as you have to get every individual step of baking process timed perfectly right, there is way less room for error.

Ingredients:
- 400 grams of bread flour for around 7 Croissants
- 100 grams of milk (25%)
- 100 grams of water (25%)
- 40 grams of butter (10%)
- 40 grams of sugar (10%)
- 40 grams of sourdough starter (10%)
- 8 grams of salt (2%)
- 4 grams of malt extract (1%)
- And then I used some yeast too, it was around 1 gram overall (0.25%)

For the filling I used 200 grams of butter (50%)

Instructions and chapters in the video:
0:00 Intro and History
3:02 Combining ingredients
5:46 Handmixing + Autolysis
6:10 Bench knead until soft
6:50 Prepare the butter (50% of the flour weight), make a rectangle in parchment paper
8:13 Freeze the butter
8:19 Roll out the dough
8:59 Adding butter to the dough
10:42 First 4x Fold
14:30 Perform a 2x fold again. You now have 8x layers
16:20 Perform a 4x fold again, you now have 32x layers
18:00 Roll out again into rectangle
18:40 Cut the sides so that you have a rectangle that is around 20cm in width
19:20 Cut the triangles, 25cm diagonal, 8cm at the bottom
20:00 Roll the triangles into the final dough. Make sure the seam is still below the dough
21:16 Let proof until doubled in size
23:00 Cover with egg wash. Darker color = just egg, lighter color = half egg, half water
23:50 Baking
25:00 Final product

Overall this has been my 4th time trying to make Croissants. Hope you enjoyed the video. Happy baking.

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[TengoWiskeyFoxtrot]

My favorite part about watching you is you don’t edit out your mistakes. It makes me feel so much better and gives me a lot more confidence when baking along with you. Cause if I screw up I know it’s not the end of the bread (so to speak 😂) I’m pretty new to sourdough and bread baking in general really, but what I’m learning is it’s actually a lot more forgiving than they make it sound. So, thanks for showing me a lot of things. And showing me that it’s ok to make mistakes along the way 💜

[noorsultan]

i made these.. and they were the best croissants i have ever made so far. it was my first time using the sourdough starter .. i used only that and no other yeast..

thank you for sharing this method, i fell in love with how the center of them turned out..

[miyahmiyahmiyahmiyahmiyah]

Amazing video I can not sit to try this recipe yours turned out perfectly wow

[alejandrogarcia-swic]

Amazing job and without plastic waste!

[shazmirshahi]

your videos...so honest...love love love them

[carolhitchcock]

Thank you f.or all your fantastic videos! I am learning so much and your style is so enjoyable to watch

[loloroma]

Thank you for this video. The way you laminated looks soo simple and easier. I definitely will try your way for my next trial.

[bettesiler]

Love this video! It’s awesome that you show what can go wrong—as well as right (like whoops—not a lot of yeast). Thank

[alena]

i love croissants, adding this to my to-do list! would love to see one made with 100% sourdough starter instead!

[georgepitaru]

after reviewing a few similar recipes, I realized that: I have to try THIS one tonight and play Wolfenstein after all is done.

[michaelgilliam]

Guten Tag! I have recently found your channel and I must say that I am super-impressed. You clearly had a great time with this video. Please keep them coming. Guten appetit!

[AnnieSATX]

Can’t wait to try this - they look amazing.

[janerossfield]

Thank you for another brilliant video. It has made me very hungry but I must first feed my horses and chickens. I will have to wait 😄

[zoeadams]

I love your videos! I love your humor and personality. Thank you for putting so much effort. It really shows and you inspire me to want to bake bread.

I have a question, would it be okay to use the sourdough discard for this recipe or is it better to use a fully formed starter?

[MottiTadmor]

Dude, you are so funny! Love your sense of humor, love your explanation in the video, going to try it out, thanks for sharing! 🙏🏻

[mtrx]

Please Please More croissant tests!!!! It is realny

[lbooget]

Pretty cool to be able to use the starter. One thing you could add to improve them would be to stretch them a little bit just before you roll them in the final stage! Thanks for one more great video

[sweetbuns]

I like how you are so funny and happy .. must be fun to bake with you.. lol

[cindycleempoel]

Really love your videos! Thank you for sharing all your tips. I am learning so much!

[xin-xinmah]

I will certainly give it a try sometime soon.