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Intro and History

Combining ingredients

Handmixing + Autolysis

Bench knead until soft

Prepare the butter 50% of the flour weight, make a rectangle in parchment paper

Freeze the butter

Roll out the dough

Adding butter to the dough

First 4x Fold

Perform a 2x fold again. You now have 8x layers

Perform a 4x fold again, you now have 32x layers

Roll out again into rectangle

Cut the sides so that you have a rectangle that is around 20cm in width

Cut the triangles, 25cm diagonal, 8cm at the bottom

Roll the triangles into the final dough. Make sure the seam is still below the dough

Let proof until doubled in size

Cover with egg wash. Darker color = just egg, lighter color = half egg, half water

Baking

Final product

Description:

Learn how to create exceptional sourdough croissants from scratch in this comprehensive 26-minute video tutorial. Master the art of combining ingredients, hand-mixing, and autolysis before moving on to advanced techniques like butter lamination and multiple folding methods. Discover the secrets to achieving 32 perfect layers, shaping triangles, and proper proofing. Explore the impact of different egg washes on color and finish with expert baking tips. Follow along with detailed instructions, including precise measurements and timing for each step, to produce professional-quality croissants in your own kitchen.

How to Make the Best Sourdough Croissants

The Bread Code

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