I fine tuned this recipe for quite a while. It started back last summer and I need about a year until I was nearly satisfied with the croissants. The crumb could still be more open but that is only a question of practise. Theoretically you could use more butter for the tourage (300-500g) but for me the croissants are then way to fatty. And so I keep practising and share the recipe meanwhile with you so you can start practising as well 🙂
Laminated dough need a lot of practice and when you use only the “wild” yeasts to leaven then every mistake you do will compromise the result. And my plan was just that: a croissant just with wild yeasts from my beloved sweet starter.
As I get questions about the sweet starter regularly: It is a not sour sourdough variant and can of course be replaced by an active (!) Lievito Madre which can double her volume in about 3 hours at 30°C. An active sourdough which is refreshed for 2 or 3 times at 30°C is not recommended, as this would lead to an increased amount of acid during the long fermentation.
But with sweet starter the croissants develop during the long proof over night a deep complex flavour with slight yoghurt flavour which blends perfectly well together with the butter aroma to perfect taste. It is in any case my new personal croissant favourite!
- 54g Sweet Starter
- 54g flour Type 550
- 27g Water
- Sweet Starter
- 210g flour Type 550
- 200g flour Type 1050
- 190g Wasser (ice cold)
- 20g sugar
- 10g inactive malt
- 20g egg yolk
- 25g Butter
- 10g Salt
- 250g Butter
Mix the ingredients of the sweet starter and let it rise for 2-4 hours at 30°C, until the volume has doubled.
For the dough knead all ingredients for 7 min at slow speed.
Rest the for 1 hours in the fridge.
Now take the butter out of the fridge, flour it well and pat it with your rolling pin into a square of 17 cm length. Roll the dough into a square with 26 cm length. Place the butter in the middle and fold the dough over like an envelope (see picture). Roll the dough into a band of 20 cm x 60 cm .
Fold the dough in thirds like a letter (single fold)and cool in the fridge for at 30 min, then roll it again into a band of 20 cm x 60 cm.
Repeat the single fold another two times.
Now roll the dough again into a band of 20 cm x 72 cm. Cut the dough into squares with a base of 12 cm and a length of 20 cm. Roll into croissants and place on a paper lined baking tray.
Cover and proof overnight at room temperature (8-10 hours)
Glaze with egg, then bake for 15 min at 225°C, then reduce the heat to 180°C and bake for another 10 min.