I converted Claire Saffitz' iconic croissant recipe into sourdough; I'll link her original video below for technique/method and add in the recipe changes as well.
The butter got a little too soft during my last roll out, so some of the layers fused together podt bake, but all in all, I'm super happy with how these turned out, and I can't wait to try again!
by BreadTherapy
7 Comments
555g bread flour
66g sugar
12g kosher salt
100g active sourdough starter
164g room temperature water
120g room temperature milk
57g chilled butter cut into 1/2in pieces
Butter block: 340g unsalted butter chilled
Claire Saffitz croissant magic:
https://youtu.be/vpwY3nmLLaA?si=jDP-eQob-7Ex3ZXb
Those look amazing and I would eat them all.
They look fan tas tic !!! Well done.
Gorgeous!
Bravo!
I would totally buy a dozen if I saw it in a bakery. Kudos!