The Ultimate SOURDOUGH CROISSANT RECIPE - Amazing Croissants by Hand

This sourdough croissant recipe will make you the most delicious croissants you ever had. I will be guiding you through the recipe step by step. Everything is done at home, no fancy machines, just your hands! Ingredients: - 400 grams of bread flour for around 7 Croissants - 100 grams of milk (25%) - 100 grams of water (25%) - 40 grams of butter (10%) - 40 grams of sugar (10%) - 40 grams of sourdough starter (10%) - 8 grams of salt (2%) - 4 grams of malt extract (1%) - And then I used some yeast too, it was around 1 gram overall (0.25%) For the filling I used 200 grams of butter (50%) Instructions: 1. Mix all the ingredients 2. Let sit for 15 minutes 3. Bench knead until soft 4. Prepare the butter (50% of the flour weight), make a rectangle in parchment paper 5. Freeze the butter 6. Let bulk ferment until doubled in size 7. Roll out the dough 8. Add butter in the center 9. Encapsulate the butter 10. Perform a 4x fold 11. Refrigerate until butter is cold again, around an hour. Wrap in foil so that dough does not dry out 12. Perform a 2x fold again. You now have 8x layers 13. Back to the fridge 14. Perform a 4x fold again, you now have 32x layers 15. Back to the fridge 16. Roll out again into rectangle 17. Cut the sides so that you have a rectangle that is around 20cm in width 18. Cut the triangles, 25cm diagonal, 8cm at the bottom 19. Roll the triangles into the final dough. Make sure the seam is still below the dough 20. Let proof until doubled in size 21. Cover with egg wash. Darker color = just egg, lighter color = half egg, half water 22. Bake in preheated oven at 200°C until golden brown 23. During the first minutes of the bake, add a bowl with boiling water at the bottom. This prevents the Maillard reaction from happening too fast at the crust 24. Let cool for at least 1 hour Happy baking and let me know how they turn out for you. Getting the timing right with sourdough is much harder.