06/26/2026
I think I just found my new favorite thing to make, because this was way too fun and satisfying 😍🔥
The Stiff Sweet Levain:
1/4 cup (50g) active sourdough starter
1/4 cup (50g) water
3/4 cup (100g) bread flour
1 tbsp (15g) granulated sugar
The Dough:
All of the stiff sweet levain
1 cup (240g) cold whole milk
1/4 cup (50g) granulated sugar
4 cups (500g) bread flour
1 tbsp (15g) fine sea salt
3.5 tbsp (50g) unsalted butter (softened)
The Butter Block (Tourrage):
1 cup + 2 tbsp (250g) high-fat, European-style unsalted butter (82% fat or higher)
The Egg Wash:
1 large egg beaten with a splash of whole milk
1. Build the Sweet Stiff Levain
Mix the starter, water, bread flour, and sugar until a stiff dough ball forms. Knead it slightly to ensure it is smooth. Place it in a jar, cover loosely, and let it ferment at room temperature for 10 to 12 hours until it has doubled in size and is domed on top. The sugar reduces the sourness, which is ideal for pastries.
2. Mix the Dough
In a stand mixer or large bowl, break the levain into pieces and dissolve it slightly in the cold milk. Add the sugar, bread flour, and salt. Mix until a shaggy dough forms, then knead in the 50g of softened butter until the dough is perfectly smooth and elastic (about 8-10 minutes).
3. Cold Bulk Fermentation
Press the dough into a flat rectangle, wrap it tightly in plastic wrap, and place it in the refrigerator overnight (8 to 12 hours). This chills the dough so it can be laminated and relaxes the gluten.
4. Prepare the Butter Block
Place your 250g of cold European butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a precise 6x6-inch square. Place the butter block back into the fridge to firm up, taking it out 10 minutes before lamination so it becomes pliable but remains cold.
5. Lamination (The Folds)
Roll your cold dough into a 6x12-inch rectangle. Place the butter square in the center and fold the edges of the dough over the butter to completely encase it, pinching the seams.
The Double Fold (Book Fold): Roll the dough out into a long rectangle (about 8x24 inches). Fold the two short ends in to meet in the middle, then fold the whole thing in half like closing a book. Chill for 45 minutes.
The Single Fold (Letter Fold): Roll the dough out again to 8x24 inches. Fold it into thirds, like folding a letter. Chill for 1 hour.
6. Final Shaping
Roll the chilled dough out into a large rectangle (about 10x24 inches and 1/4-inch thick). Trim the edges with a sharp knife to expose the layers. Cut the dough into long triangles (about 4 inches wide at the base). Gently stretch each triangle and roll it up tightly from the base to the tip. Place the shaped croissants on parchment-lined baking sheets.
7. The Long Proof
Sourdough croissants take a long time to rise. Cover them loosely and place them in a draft-free spot at around 75°F (24°C)—do not let it get warmer than 78°F or the butter will melt and leak. Let them proof for 12 to 16 hours until they are incredibly puffy, jiggly, and the layers look visibly separated.
8. Egg Wash and Bake
Preheat your oven to 400°F (200°C). Delicately brush the puffy croissants with the egg wash. Bake at 400°F for 10 minutes, then lower the heat to 375°F (190°C) and bake for another 15-20 minutes until they are a deep, mahogany brown. Let them cool completely on a wire rack to allow the crumb to set.
Credit by Hunter Alphin
