A strawberry croissant? 🌸

Ingredients

• 100 g Sourdough Starter (100% hydration, active and fed 4-6 hours before use)
• 250 g Bread Flour (High‑protein flour for structure)
• 250 g All-Purpose Flour (Adds tenderness to the dough)
• 250 g Unsalted Butter (Cold, for lamination; keep between parchment sheets)
• 10 g Salt (Fine sea salt)
• 30 g Granulated Sugar (Feeds the starter and adds slight sweetness)
• 150 ml Whole Milk (Room temperature)
• 1 large Egg (Beaten; used for egg wash)

Instructions

1. Feed the Starter

   Refresh your sourdough starter with equal parts flour and water (e.g., 50 g each) and let it become active and bubbly.

   Time: PT15M

2. Autolyse the Flours

   Combine the bread flour, all‑purpose flour, and milk in a bowl. Mix until just hydrated, cover, and rest for 30 minutes.

   Time: PT30M

3. Mix the Dough

   Add the active starter, sugar, and salt to the autolysed mixture. Stir until a shaggy dough forms, then knead briefly (5‑7 minutes) until smooth.

   Time: PT10M

4. Bulk Fermentation

   Cover the bowl and let the dough rise at room temperature for about 3 hours, performing a series of stretch‑and‑folds every 30 minutes (total 4 folds).

   Time: PT3H

5. Cold Retardation

   Shape the dough into a flat rectangle, wrap tightly in plastic wrap, and refrigerate for 1 hour to firm up.

   Time: PT1H

6. Prepare the Butter Block

   Place the cold butter between two sheets of parchment paper and pound with a rolling pin into a 20 cm square, then chill for 10 minutes.

   Time: PT10M

7. First Lamination (Turn 1)

   Roll the chilled dough into a 40 cm rectangle, place the butter block in the center, fold the dough over the butter, seal edges, then roll out to a 60 cm rectangle and fold into thirds (letter fold). Wrap and chill 30 minutes.

   Time: PT30M

8. Second Lamination (Turn 2)

   Roll the rested dough into a 60 cm rectangle, fold into thirds again, wrap, and chill for another 30 minutes.

   Time: PT30M

9. Third Lamination (Turn 3)

   Repeat the roll‑and‑fold process a third time, then chill the dough for 30 minutes before shaping.

   Time: PT30M

10. Shape the Croissants

    Roll the laminated dough to a 4 mm thickness, cut triangles (≈12 cm base), roll each from base to tip, and place on a parchment‑lined baking sheet, point side down.

    Time: PT15M

11. Proof

    Cover the tray loosely with plastic wrap and let the croissants proof at 24 °C until they have doubled in size, about 2 hours.

    Time: PT2H

12. Preheat Oven

    While the croissants are proofing, preheat the oven to 200 °C (390 °F).

    Time: PT10M

    Temperature: 200°C

13. Egg Wash and Bake

    Brush each croissant lightly with beaten egg, bake for 20 minutes until deep golden brown.

    Time: PT20M

    Temperature: 200°C

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g