The Starter Jar's Best Sourdough Kouign-amann: Achieve Flaky, Caramelized Perfection

Step 1

In a large bowl, combine the active sourdough starter, bread flour, all-purpose flour, sugar, salt, egg, and cold milk. Mix until a shaggy dough forms.

Step 2

Turn the dough onto a lightly floured surface and knead for 5-7 minutes until it starts to develop. Gradually add the 40g softened butter, kneading until fully incorporated and the dough is smooth and elastic.

Step 3

Place the dough in a lightly oiled bowl, cover, and let it bulk ferment at room temperature for 2-3 hours, or until slightly puffy.

Step 4

Gently deflate the dough, shape it into a rectangle, wrap tightly, and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours). This firming is crucial for lamination.

Step 5

Between two sheets of parchment paper, roll the 180g cold unsalted butter into a 6x8 inch (15x20 cm) rectangle. Ensure the butter is pliable but still cold.

Step 6

On a lightly floured surface, roll the chilled dough into a 12x9 inch (30x23 cm) rectangle. Place the butter block on one half of the dough, leaving a small border.

Step 7

Fold the other half of the dough over the butter block, carefully sealing all edges to enclose the butter. Gently roll out to an 8x24 inch (20x60 cm) rectangle.

Step 8

Perform a letter fold: fold one-third of the dough over the middle, then fold the remaining third over that. This completes one 'turn'. Wrap and refrigerate for 30-45 minutes.

Step 9

Repeat steps 7 and 8. Roll the chilled dough into an 8x24 inch (20x60 cm) rectangle, perform another letter fold, wrap, and refrigerate for 30-45 minutes.

Step 10

Repeat steps 7 and 8 one last time. Roll the dough, perform the letter fold, wrap, and refrigerate for at least 1-2 hours, or until firm. This is essential for structure.

Step 11

On a lightly floured surface, roll the dough into a 12x12 inch (30x30 cm) square. Sprinkle half of the 50g granulated sugar evenly over the dough.

Step 12

Fold the dough in half, then roll again to a 12x12 inch square. Sprinkle the remaining sugar, fold in half again, and roll to an 11x11 inch (28x28 cm) square.

Step 13

Cut the square into 8-10 smaller squares (approx. 3.5-4 inches/9-10 cm). Fold each corner of a small square towards its center, overlapping slightly, to form a roundish shape.

Step 14

Place each shaped Kouign-amann into a greased muffin tin or individual tart molds. The sugar will melt and caramelize, preventing sticking is key.

Step 15

Cover loosely and proof at room temperature for 2-3 hours, or until visibly puffy. This final rise is crucial for texture.

Step 16

Preheat your oven to 400°F (200°C) with a rack in the middle.

Step 17

Bake for 25-30 minutes, or until deeply golden brown and caramelized. If they brown too quickly, tent loosely with foil.

Step 18

Immediately remove the Kouign-amann from the molds (they will stick if cooled in the molds) and place on a wire rack to cool slightly. Serve warm.