Sourdough Croissants (Hybrid Method)

These Hybrid Sourdough Croissants are so flaky and tasty. So, if you are looking for beginner and easy sourdough croissants using the hybrid method, then you have come to the right place. 😉

Finally, my Sourdough Croissants (hybrid method) are here. My guide to delicious croissants with layers, airiness, and a wonderful taste of butter.

Below you will find my step-by-step recipe, and MY VIDEO GUIDE IS READY FOR YOU – you will find my video recipe guide to these delicious sourdough croissants (hybrid) on my YouTube channel (click the links below). So, let’s do this! 💪

I must be honest that I will never be 100% satisfied with my croissants, but I have still chosen to publish and share my recipe here, as it is a process I imagine I can spend eternity on. And I have now reached a result that I think gives some really delicious and airy croissants with clear layers. I continue to experiment with different leavening and proofing times, flour types, etc.; this is a delicious basic and hybrid recipe that gives a great result.

Now, I have baked this recipe 3 times to arrive at the method and recipe that I think works best. But the most important message must simply be:

  • Baking croissants requires practice, practice and practice. It is the technique when you roll the croissants that is crucial for you to get the famous 27 layers. I hope my recipe, tips, and video guidance can help you to avoid making the most common beginner mistakes.
  • Even if it did not succeed, do not give up – maybe it will succeed next time. And even if they do not get fine layers, do not throw them out – they still taste great.

I have tried to write the procedure and made video guidance as detailed as possible, but write if you have any questions. 😊

This recipe is so fun, tasty, and, most importantly, SIMPLE. Bake up a ton on a sheet pan and enjoy it for breakfast with your family or friends. These also make a fun snack or simple dessert.

Your fermentation times may vary depending on a lot of different factors. Use these times for the folding and the duration of the Bulk Fermentation only as a guideline. Learn to watch your dough and not the clock.

Please refer to my page – Common Baking and Cooking Conversions if you’re using other baking measurements.

If you try this recipe, please rate it and leave a comment below. I love hearing from you! You can also follow me on InstagramFacebook, and YouTube to see what I am getting up to.

I hope you will try this recipe and enjoy this hybrid sourdough croissants recipe. The method isn’t difficult; it just requires time, patience, and attention to detail. 😉

You will need:

For the main dough

  • 70 grams cold milk
  • 70 grams cold water
  • 60 grams sourdough starter (100% hydration)
  • 250 grams high protein Manitoba bread flour
  • 18 grams fresh yeast (or 2 grams instant dry yeast)
  • 30 grams granulated white sugar
  • 20 grams unsalted butter, softened
  • 5 grams salt

For lamination

  • 140 grams unsalted butter, for dough lamination

Miscellaneous

  • 1 egg yolk and 1 tsp milk, for egg wash
  • extra flour, for dusting

Equipment and tools:

  • mature and active sourdough starter
  • stand mixer with a dough hook
  • plastic wrap, parchment paper, baking tray
  • ruler and long rolling pin
  • kitchen scale
  • brush, for dusting extra flour
  • bench scraper, pizza cutter or knife, for cutting the dough
  • oven and bread knife

Procedure:

Before you begin, I recommend watching my video first – so you have an idea of how I make my sourdough croissants.

The visual guideline is always better, so you get a better idea of what to expect. And please make time to read my notes below for extra tips and info. 😊

  • Kitchen temperature: 21C / 70F
  • Fridge temperature: 4C / 39F

DAY 1 (video)

  1. Prepare your levain: In the morning, around 10 am, build the starter with 20g starter: 20g water: 20g flour.
  2. After building the starter, place the flour, sugar, salt, and yeast in a bowl. Cover and let them sit in the fridge. Do the same with milk and water.
  3. Once the starter is ready and bubbly, add all the ingredients to a stand mixer bowl. Knead it with a dough hook for 5 minutes (depending on the power of your stand mixer).
  4. Take the dough out of the mixing bowl, press, and flat it down using your hands to a square form. Wrap the dough well with plastic film, leave it to ferment for 3 hours at room temperature, then place it in the fridge overnight.
  5. Before you go to bed, you can already prepare the butter for lamination. Roll it into a rectangle of about 20cmx20cm. Please watch my video here.

DAY 2 (video)

  1. Now, we are ready to laminate the dough and butter. It is important to work in a cold environment (less than 18C/64F). If you see that the butter and/ or the dough heat up too much, don’t hesitate to interrupt the process and cool them down.
  2. Take the dough out of the fridge and place it on a floured work surface. Using a large rolling pin, roll the dough into a rectangle of about 40cmx23cm (about double the size of the butter). Dust the dough lightly with flour to ensure it doesn’t stick to your workspace.
  3. Once done, place parchment paper between the dough to stop it from sticking together. Place it in a baking tray, wrap well with plastic film (to avoid the dough from drying), and place the dough back in the fridge for 30 mins.

FIRST FOLD

  1. Take the dough out of the fridge and roll it out again to 40cmx23cm.
  2. Place the butter in the middle of the dough, pressing it lightly down into the dough to let it stick to the dough.
  3. Fold the dough over the butter to enclose it. Seal the seams and roll to 40cm in length. Gently use the tagging and rolling method when working with the dough to ensure an even layer of butter and dough. Always check to ensure your dough doesn’t stick on your work surface. Fluff the dough too to allow it to relax slightly.
  4. Now make the first fold – Dust off the extra flour. Fold the top part of your dough downwards by 1/3, then fold the bottom up to complete the first fold. Tuck it slightly and take note of where the seam is. Rotate it to have the seam sit on your right side.
  5. Cover the dough with plastic wrap and place it in the freezer for 20 minutes if your kitchen temperature is warm, around 26C to 28C, freezer the dough for 25 minutes.

SECOND FOLD

  1. Take the dough out of the freezer, flour the work surface and place the dough on it. Ensure the open fold of the dough is on the right side.
  2. Roll the dough out to 40cm in length. Flour and fluff as needed to ensure the dough doesn’t stick to the work surface and tear.
  3. Repeat the folding action—dust off the extra flour. Fold the top part down by a 1/3. Fold the bottom up by a third to enclose it. This is your second fold.
  4. Place the dough in the freezer again for 20 minutes.

THIRD FOLD

  1. Take the dough out of the freezer, flour the work surface and place the dough on it. Ensure the open fold of the dough is on the right side.
  2. Roll the dough out to 40cm in length. Flour and fluff as needed to ensure the dough doesn’t stick to the work surface and tear.
  3. Repeat the folding action. Fold the top part down by a 1/3. Fold the bottom up by a third to enclose it. This is your third and last fold.
  4. Place the dough in the freezer again for 20 minutes.

FORMING AND BAKING THE CROISSANTS (video)

  1. Roll the dough out to 34cmx23cm. Trim off the excess.
  2. Gently mark your dough every 8cm along the bottom length of the dough. Or gently mark your dough every 8cm (bottom) and on the top of the dough, mark the dough at 8cm increments offset by 1cm. By using this method, you will get beautiful triangles. Please watch my video here.
  3. Slice into triangles by connecting the markings.
  4. Fluff the triangles and gently stretch them out by 3 cm by gently pulling down the middle. Roll the triangles up, ensuring the rolls are snug. Tug the tip under the croissant and give it a tap on the bench to lock it in.
  5. Let it proof on your baking tray (with enough space) in a warm area (not higher than 25C / 77F).
  6. When it is ready, it should wobble when you give your tray a shake. Once proofed and ready, preheat the oven (up and down heat) to 190C / 374F.
  7. While the oven is heating, place the proofed croissants in the fridge, it helps us to coat them with egg wash more easily without degassing them.
  8. Brush with egg wash. Avoid brushing the croissants’ sides if possible, as you don’t want to seal the layers together when it bakes.
  9. Bake in a preheated oven – middle rack (190C / 374F) for 20 to 25 minutes or until deep golden brown.
  10. Once done, let them cool slightly on the cooling rack and serve warm.

Notes:

  • Before you begin, make sure you have enough space in your fridge and freezer to place the dough and butter.
  • Remember that each flour brand has different liquid absorption rates, which means that the amount you would need might differ.
  • Use good quality unsalted butter with 82% fat. I used Lurpak.
  • I used bread flour but based on my experience; all-purpose flour works too.
  • When flouring your work surface, try to use only the amount of flour that you need so the dough won’t still to the table. Remember to brush off any excess flour from the dough.
  • I use instant dry yeast for this recipe.
  • Don’t rush the process because proofing the dough is the important key for baking croissants.
  • Don’t proof croissants in a warm place or else the butter in the dough will melt and spoil all your hard work. Therefore, it is preferable to proof the croissants at room temperature (between 21C to 24C).
  • Make sure that the dough and butter have the same consistency. It is difficult to roll out the dough properly.
  • Do not press when you roll out the dough – if you press too much you will destroy the layers.
  • How do we know that croissants are proofed and ready to bake? I do the jiggle test (check my video here). The finger poke test does not work for croissants.

Can you freeze croissants?

Yes, you can easily freeze croissants, and the result will be absolutely as good if they have been frozen. You freeze the croissants right after they are rolled – make sure they are not close together and freeze together in the freezer. Once frozen (it takes just 3 to 4 hours in the freezer), you can pack the croissants in plastic bags, and here they can be stored in the freezer for up to a month.

The day before you want to bake croissants, take the croissants out of the freezer, place them on a piece of baking paper in the fridge and cover them with a plastic bag or cling film. Here they must thaw and leave to rise in the fridge for 18 to 24 hours. Then leave to rise for 3 hours at room temperature and bake in the same way as indicated in the recipe above.

 

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