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Intro and History
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Classroom Contents
How to Make the Best Sourdough Croissants
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- 1 Intro and History
- 2 Combining ingredients
- 3 Handmixing + Autolysis
- 4 Bench knead until soft
- 5 Prepare the butter 50% of the flour weight, make a rectangle in parchment paper
- 6 Freeze the butter
- 7 Roll out the dough
- 8 Adding butter to the dough
- 9 First 4x Fold
- 10 Perform a 2x fold again. You now have 8x layers
- 11 Perform a 4x fold again, you now have 32x layers
- 12 Roll out again into rectangle
- 13 Cut the sides so that you have a rectangle that is around 20cm in width
- 14 Cut the triangles, 25cm diagonal, 8cm at the bottom
- 15 Roll the triangles into the final dough. Make sure the seam is still below the dough
- 16 Let proof until doubled in size
- 17 Cover with egg wash. Darker color = just egg, lighter color = half egg, half water
- 18 Baking
- 19 Final product
