How about a strawberry croissant? 🌸

Ingredients

• 500 g Bread Flour (high‑protein flour for strong gluten development)
• 250 g Unsalted Butter (cold, divided 125 g for lamination, 125 g for brushing)
• 100 g Sourdough Starter (active, 100 % hydration)
• 200 ml Whole Milk (room temperature)
• 30 g Granulated Sugar (helps feed the starter and adds slight sweetness)
• 10 g Salt (fine sea salt)
• 1 large Egg (beaten, for egg wash)

Instructions

1. Autolyse

   Combine the bread flour and 200 ml of milk in a large mixing bowl. Stir until just incorporated; the dough will look shaggy. Cover with plastic wrap and let rest for 30 minutes.

   Time: PT30M

2. Add Starter and Mix

   Add the active sourdough starter, granulated sugar, and the remaining 125 g of softened butter (cut into small cubes). Mix by hand or with a stand mixer on low speed until the dough comes together.

   Time: PT10M

3. Knead and Add Salt

   Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Sprinkle the salt over the dough and knead an additional 2 minutes to incorporate.

   Time: PT12M

4. Bulk Fermentation

   Place the dough back in the bowl, cover, and let it rise at room temperature (≈24 °C) for 2 hours. Every 30 minutes, perform a series of stretch‑and‑folds to develop strength.

   Time: PT2H

   Temperature: 24°C

5. Cold Rest

   After bulk fermentation, shape the dough into a flat rectangle, wrap tightly in plastic wrap, and refrigerate for 2 hours. This firms the gluten and makes lamination easier.

   Time: PT2H

   Temperature: 4°C

6. Prepare Butter Block

   Place 125 g of cold butter between two sheets of parchment paper. Using a rolling pin, pound and roll it into a 15 cm square, keeping it as cold as possible. Refrigerate until the dough is ready.

   Time: PT10M

7. First Lamination (Enclose Butter)

   On a lightly floured surface, roll the chilled dough into a 30 cm × 15 cm rectangle. Place the butter block on the lower half, fold the top over the butter, and seal the edges by pinching the dough together.

   Time: PT5M

8. First Fold (Turn 1)

   Roll the dough‑butter package into a long rectangle (≈60 cm long). Fold the top third down, then the bottom third up (a “letter fold”). Wrap in plastic and chill for 30 minutes.

   Time: PT45M

   Temperature: 4°C

9. Second and Third Folds

   Repeat the rolling and letter‑fold process two more times, chilling 30 minutes between each turn. After the third turn, wrap the dough and refrigerate for a final 30‑minute rest.

   Time: PT1H30M

   Temperature: 4°C

10. Shape Croissants

    Roll the laminated dough to a 4 mm thickness. Cut the sheet into 12 equal triangles (≈15 cm base). Starting at the base, roll each triangle tightly toward the tip to form a crescent shape. Place on a parchment‑lined baking sheet, tip side down.

    Time: PT30M

11. Proof

    Cover the tray loosely with a clean kitchen towel and let the croissants proof at room temperature (≈22 °C) for 2 hours, or until they have roughly doubled in size.

    Time: PT2H

    Temperature: 22°C

12. Egg Wash

    Beat the remaining egg with a tablespoon of water. Brush the tops of the croissants lightly; this creates a glossy finish.

    Time: PT5M

13. Bake

    Preheat the oven to 200 °C (392 °F). Bake the croissants for 15‑20 minutes, until deep golden brown and crisp.

    Time: PT20M

    Temperature: 200°C

14. Cool

    Transfer the baked croissants to a wire rack and let cool for at least 15 minutes before serving.

    Time: PT15M

Nutrition Facts

Calories

210

Protein

4 g

Carbohydrates

22 g

Fat

12 g

Fiber

1 g