Equipment

• mixing bowl
• kitchen scales
• reusable bowl cower
• dough scraper
• roller pin
• plastic wrap (clingfilm)
• parchment paper

• 100 g levain 100% hydration
• 250 g pastry flour, 13-14 protein
• 20 g unsalted butter 82%
• 30 g brown sugar
• 5 g fine salt
• 90 g whole fat milk
• 30 g water

Butter for lamination

• 130 g unsalted butter

Instructions

Day 1

1. Prepare a leaven. Mix flour, water and leaven in proportion 1:1:1 and let it rise for 5-6 hours at 24-26℃.

2. When the leaven is ready, mix all the ingredients in a bowl.

3. Knead the dough 5 mins until a smooth ball is formed.

4. Proof the dough covered at temperature 26° C, 1-2h.

5. Then, put the dough covered into the fridge overnight.

Day 2

1. Fold a parchment paper in half and measure a rectangle, sized 15x20 cm.

2. Cut the butter for lamination (130g) into a rectangle 15x20 cm. Roll out the butter to have the same thickness and cool down in the fridge for at least 1 hour.

First Set of Lamination:

1. Take the dough out of the fridge and roll it into a rectangle sized 15x30 cm.

2. Take the butter out of the fridge and give it 5 mins to warm up a little bit. Place the butter over ⅔ dough and lock the butter in. Roll out the dough and do a double fold (book fold).

3. Cool down and relax the dough for 15 mins [timer minutes=0][/timer] in the fridge.

Second Set of Lamination:

1. Take the dough from the fridge. Roll out to 25x50cm. Do a single fold (letter fold). Rest 1-2hr in the fridge.

2. Roll out 25x60cm. Cut into triangles of 10x25cm, roll into croissants.

3. The final proof overnight, t 26-28°C. The Croissants should be cloudy and jiggle when you shake the tray.

Day 3

1. Egg wash the croissants before baking. For the eggwash I use 1 quail egg and a table spoon of milk.

2. Bake at 180°C for 25 mins [timer minutes=0][/timer] using the Convection type of cooking.

3. Remove your hand-laminated, 100% sourdough croissants from the oven. Let them cool down a little bit while you're making a cup of coffee.

4. Enjoy this moment of pleasure!