The Starter Jar's Best Sourdough Croissants Recipe: Achieve Flaky, Buttery Pastries at Home

Step 1

Prepare the dough: In a stand mixer fitted with a dough hook, combine the active sourdough starter, strong bread flour, granulated sugar, fine sea salt, and cold water. Mix on low speed for 5 minutes until a shaggy dough forms.

Step 2

Incorporate butter: Add the softened butter cubes one at a time, mixing on medium-low speed for another 10-15 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.

Step 3

First ferment: Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap, and let it bulk ferment at room temperature (around 70-75°F / 21-24°C) for 2-3 hours.

Step 4

Cold ferment: Refrigerate the dough for 8-12 hours or overnight. This slows fermentation and develops flavor, which is a key element for The Starter Jar's signature tang.

Step 5

Prepare butter block: On a piece of parchment paper, place the very cold 250g unsalted butter. Cover with another piece of parchment and, using a rolling pin, pound and roll it into a precise 6x6 inch (15x15 cm) square. Ensure it's evenly thick and chill thoroughly until firm.

Step 6

Roll out dough: On a lightly floured surface, roll the chilled dough into a 12x12 inch (30x30 cm) square, ensuring even thickness.

Step 7

Encase butter: Place the chilled butter block diagonally in the center of the dough square. Fold each corner of the dough over the butter, meeting in the center, and pinch the seams closed to fully encase the butter, creating a square package.

Step 8

First turn (single fold): Gently roll the dough package into a long rectangle, approximately 8x24 inches (20x60 cm). Aim for even thickness throughout.

Step 9

Perform the fold: Fold one-third of the rectangle down over the middle, then fold the remaining third up over that, like a letter. This is your first single fold. Wrap the dough tightly in plastic wrap and chill for 30-45 minutes.

Step 10

Second turn (single fold): Repeat the rolling and single folding process exactly as before. Roll the dough into an 8x24 inch rectangle, perform another letter fold, wrap, and chill for another 30-45 minutes.

Step 11

Third turn (single fold): Complete the final single fold. Roll the dough again, perform the letter fold, wrap, and chill the dough for at least 2 hours, or up to 24 hours. This chilling is crucial for easy handling and preventing butter melt.

Step 12

Shape croissants: On a lightly floured surface, roll the well-chilled dough into a large, thin rectangle, about 1/8-inch (3mm) thick. Trim the edges to create clean lines and cut the dough into triangles with a base of about 4 inches (10 cm) and a height of 8-9 inches (20-23 cm).

Step 13

Roll croissants: Gently stretch the base of each triangle, then roll it tightly from the wide base towards the tip. Place the rolled croissants on a baking sheet lined with parchment paper, leaving ample space between them.

Step 14

Proof: Cover the baking sheets loosely with plastic wrap or a large, inverted container to create a humid environment. Proof at room temperature (around 70-75°F / 21-24°C) until visibly puffy, jiggly, and significantly increased in size, about 3-4 hours. They should feel light and airy, indicating optimal fermentation.

Step 15

Preheat oven: Towards the end of proofing, preheat your oven to 400°F (200°C).

Step 16

Egg wash and bake: In a small bowl, whisk together the large egg and milk for an egg wash. Gently brush the tops of the proofed croissants with the egg wash. Bake for 10 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and continue baking for another 12-15 minutes, or until the croissants are deep golden brown and flaky.

Step 17

Cool and serve: Transfer the baked croissants to a wire rack to cool slightly before serving. Enjoy the incredible aroma and taste of your homemade sourdough croissants!