Nothing like a fresh home baked sourdough croissant. I am always curious and trying new stuff and since I have done croissant with sweet liquid starter, but this time I am sharing a new recipe with sweet stiff starter. Both methods work well, as the finished product has no tang.
This is done over 3 days
Day 1 – butter slab preparation, dough mixing
Day 2 – Lamination
Day 3 – Baking
Here are the specifications
Sweet Stiff Starter
15g sourdough starter
45g high protein flour
20g water
10g sugar
Ingredients (Dough)
220g High protein flour
30g sugar
10g milk powder
5g salt
110g water
25g butter
All Sweet stiff starter
Lamination Butter
130g unsalted butter
Lamination done at 23-24C
Bulk proof 4hrs at 28C
Dough pH at end bulk 5.35
Chill dough in fridge overnight (4C and below)
Final proof 12hrs at 26-27C
Lamination – 343
Final roll out – 8x26
Bake 190C 18mins
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天然酵種可頌
糖硬種
15克 天然酵種
45克 高筋麵粉
20克 水
10克 糖
材料(麵糰)
220克 高筋麵粉
30克 糖
10克 奶粉
5克 鹽
110克 水
25克 無鹽黃油
全部糖硬種
疊層黃油
130克 無鹽黃油
麵糰開酥-23-24攝氏
基發28攝氏 4小時
麵糰基發后pH5.35
麵糰隔夜冷藏 （少過4攝氏）
最後發酵26-27攝氏 12小時
黃油摺叠 343
三角麵糰 8x26公分
烘烤 190攝氏 18分鐘
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