Sourdough Croissant Step-by-step
Channel: Aigerim R
Date: 2023-08-16

Sourdough Croissants 🥐 

 Stiff levain ingredients:
 15 gr sourdough (very active )
 45 gr flour
 20 ml water
 10 gr sugar
 After 8-12 hours, when the stiff levain rises by 1.5 times, you can knead the main dough
 Dough Ingredients:
 All stiff levain 
 220 gr flour
 110 ml water
 5 gr salt
 30 gr sugar
 25 gr butter.
 First, leave the dough for 4-6 hours at room temperature, then put it in the refrigerator overnight.
 The next day, 130 g of butter will be needed for lamination, after shaping the croissant,the final proofing time takes about 8-12 hours .
 Bake for 20 minutes at 190C /375F degrees.
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