Sourdough Artisan Croissants
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- Опубликовано: 28 янв 2021
- How to make Sourdough Croissants by hand, complete recipe from scratch, these croissants are as delicious as the ones I ate in Paris I A Knead to Bake
Get the full recipe on my website:
www.akneadtobake.com/post/sou...
Stiff Starter or Levain
80 grams (¾ cup) Bread flour
40 grams (¼ cup) Water
40 grams (¼ cup) Sourdough Starter
Dough Baker's Percentages
250 grams (1 ¾ cups) All purpose flour 62.5%
150 grams (1 cup) Bread Flour 37.5%
100 grams (⅔ cups) Milk 25%
100 grams (½ cup) Water 25%
80 grams (3/8 cups) Sugar 20%
All the Stiff Starter 40%
50 grams (3 ½ tbsp) Soft Butter 12.5%
8 grams (½ tbsp) Salt 2%
Butter Block
240 grams (1 cup) European Style Butter 60%
Egg Wash
1 egg
Splash of Milk
Website:
www.akneadtobake.com
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/ akneadtobake
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Equipment:
Weber Grill Master Touch 22" amzn.to/3cy5bBw
Lodge 3.2 Qt Combo Cooker amzn.to/2YX4pdj
Lodge 12 inch Cast Iron Pan amzn.to/36uXPfX
Breville Convection and Air Fry Smart Oven Air amzn.to/2XXhzo8
Dough-Joe® Pizza Steel Baking Sheet amzn.to/33ovCnI
Half Sheet Lid amzn.to/33vTBUd
CHEFMADE Loaf Pan with Lid amzn.to/2Kq4lKp
Kitchen Aid Electric Mixer amzn.to/349H2gl
TEEVEA Dough Whisk amzn.to/2qz5gC3
Lodge 6 Quart Enameled Cast Iron Dutch Oven. amzn.to/2QPYhQ7
Bread Basket (Banneton) amzn.to/2pIYERe
Pizza Peel amzn.to/33Ahc3S
Bakers Dough Couche amzn.to/2NdBhaW
Pasta Machine Marcato Atlas 150 amzn.to/2TKVB6I
Ravioli Tablet Marcato Atlas amzn.to/3d6Zlaw
Potato Ricer amzn.to/3qKSCtf
Music:
Staycation by Corbyn Kites RUclips Audio Library
Soft Feeling by Cheel RUclips Audio Library 
Хобби
I tried this recipe and the croissants turned out AMAZING! The kitchen had a lovely smell while they were baking. Thank you so much for the recipe and clear instructions!
My pleasure! Enjoy the recipes!!!
1st time making this and it came out perfect. I am new to sourdough but I love trying to make every type of bread no matter how difficult or time consuming it might be.
Thank you for the step by step video. Makes it easier for me to follow along.
Enjoy! Thanks for your feedback
I made these today, and I am so proud! I wish I could post a picture. Thank you for sharing.
My pleasure! Enjoy!
Awesome!
That amazing crunch sound!
Enjoy!
They look awesome! Congrats 🥳 🎉!
And thanks for the recipe!
Thank you!
Thank you soooooooo much. These look AMAZING. Can't wait to try to make this recipe. ♥️
My pleasure! Enjoy!
Ce sont les plus beaux croissants au levain que j'ai pu voir sur RUclips. Bravo !
Merci
The croissants look beautiful and delicious!! Thank you for the recipe and congratulations on 10,000 subscribers!!!
Thank you Avril! Saludos!!!
Great! Quite hard to find instructions for sourdough croissants that are not made for industrial purposes. I'll give it a try as soon as I have time and add a it of chocolate 🍫
Oh yeah! Enjoy!
That was fantastic! Very educational, I'm excited to try this!
Enjoy! I love them!!!
Looks absolutely beautiful! Well done 👌
Thank you! Thanks for watching!
Really nice recipe and great results! Thank you!
Enjoy!
Just found you recently and made your sourdough conchas. They're great! Can't wait to try these. Still working on my croissant game.
Best of lucks to you! Enjoy!
Oh my gosh! I can’t wait to try this recipe
Enjoy!
I did this recipe following all the steps and I’m in SHOCK best croissants 🥐 ever! What amazing recipe thank you for explaining the recipe greetings from Spain,Barcelona 😊
I’m glad you liked them!!! Enjoy!!!
Wow this is amazing! Can't wait to try it.
Enjoy!
I also tried this recipe and it was amazing. Well done. This recipe is a winner.
My pleasure! Enjoy!
Me encanto la receta, hace tiempo buscaba recetas de croisant con masa madre, gracias por compartirla!!!!
Un placer! Disfruta la receta!!!
Man, this is a must to do after watching it. Buen trabajo!
Thank you! Enjoy!
I made your sourdough rosca de Reyes a couple of weeks ago, and it was delicious, I will try this next… thank you for the recipes!
My pleasure! Enjoy!
I have to try this recipe!!!
Yes! I hope you enjoy!
Amazing recipe! Tried it filled with cinnamon and sugar, turned out fantastic! Thanks a lot! Will be using this again 🫶
Sounds delicious! Enjoy!
great tutorial, thank you
My pleasure! Enjoy!
Gracias 😊❤ por la receta. Saludos desde México
Un placer! Saludos a mi México lindo y querido!
Thank you for this awesome video 😊
Just subscribed, cause you explain everything so well, easy to understand and follow 👍😃
I will try this recipe soon 🥐🥰👍
Thank you!😊,from Denmark 🇩🇰
Enjoy all the recipes!!!
You are an hero!!!
Thank you for watching!
Tienen un pinta increíble 😍
Riquísimos! Gracias por ver el video
The Croissant look beautiful n yummy, thanks.so much to share recept & congratulations 🎉 on 10000 subscribe. Wish u all the best. Yesterday i baking croissants 💪💪
Thank you! Enjoy!
I made these this week and am so happy with the recipe. Thank you! I struggled a little bit with the strength of the gluten at the end, and will probably underknead it a little tiny bit next time to hopefully make it easier to roll out at the end. But overall I am super happy with my first time ever making croissants. Your recipe was easy to follow and accurate. Thank you!
Be careful if you “underlnead” it, the dough has to have enough strength or it could tear and let the butter leak. I know the dough gets very hard at the end but just stay with it, keep it cold and use force to knead it. Great job!
Thank you for the reply and the tip! I’ll be patient!
@@dinane If the dough looks to strong just let it rest for a moment in the fridge. Each time gluten works you need to let it rest for a moment to weaken or it will be too elastic.
Thank you!
My pleasure! Enjoy!
I’m making this right now
Enjoy them!
Vc é incrível
Thank you!
Thanks for another great video! I recently started making sourdough bread, and am curious about trying more advanced recipes. This one looks challenging but delicious! ☺️
My pleasure! Enjoy it! I have some advanced recipes on my channel, enjoy, check the panettone or Danish recipes, all my recipes are made with sourdough
@@AKneadtoBake I can’t wait to try your panettone and concha recipes!
Try his cinammon & raisin bread, it's fantastic. Better than anything I've bought.
Merci
Enjoy!
Thanks 👍👍👍
Que maravilha . Falo do Brasil Guarujá SP . Me encantei com sua receita . Sua didática e seu carinho em ensinar são perfeitas. Parabéns . Pena que não há tradução mas vou tentar fazer assim mesmo . 😘😘
o vídeo tem legenda em português. clique no botão closed caption no youtube e ative as legendas em português
Thanks a lot!
Enjoy!
Omg this is crazy looooooonnnng I’d be starving 😅
😂😂😂 it is but it is worth it!
Since there's no disclaimer on this video, DO NOT START IN THE AFTERNOON!! it's going to take about whole day to prepare and then another 12 hours for final proof. ❤ absolutely delightful though!!!
Your video make me remember to @artisanbryan where in his blog, he describes same steps like you; the diference is the year of publication. He made this recipe in 2019 and you recently.
Artisan Bryan is a Master! Thank you for watching!
Starting the sourdough journey.
Enjoy it, it is a lifestyle
Please do a sourdough tortilla recipe. Love your videos.
Of course I will do it soon! Thank you for watching!
I’ve never had the courage or determination to try croissants. Your clear instructions have helped to alleviate some of the fear and given me just the right amount of inspiration to give them a try. I guess I’ll have to track down some of that fancy European butter 💰💰💰
Give it a try, my best advice is to be patient with your dough and always keep it cold as you are rolling it
Amazing recipe,realy delicious!The croissants turned out really nicely! I used 2 types of Italian flour: 150 gr Manitoba Ora, 250 gr 00 type. I got a smooth , easy to shape dough. There`s one question I`d like to ask: can I use this same dough for the pain au chocolat, and if we can use high-cocoa chocolate bars for the filling?Best, Ani
Yes of course Ani! I’ve made some pain au chocolat before with this dough. I always use high cocoa (dark chocolate) since it is my favorite! Enjoy!
I love it! What temp is the dough and the butter when you do the lamination?
Hello from Greece !
I love and I’ve tried all of your recipes! In my kitchen the temperature is at 23-24 Celsius . Is that temperature ok?
Hi! Thank you! Yes you should still be ok, just watch your croissants as they are on their last proofing cycle and always keep the dough cold as you are working it
I'm baking these tomorrow. I just prepared the stiff starter. Now it's bed time.
Enjoy!
@@AKneadtoBake omg these are amazing!!! I ate 2 today and had to stop myself from eating more lol
It is a quite challenge to do this in the tropical country where the temperature is about 30C.
Any suggestions on how I should control the temperature to follow yr recipe and processes?
Yes it is a challenge but not impossible, just watch the dough and place it in the freezer for 15 min if it gets warm to soon, also try to put your rolling pin in the freezer as you place the dough in the freezer try to get as many of your tools cold even if you can cool a cutting board or pastry mat to help your dough stay cold
Are they sour in taste or more mild, like regular croissants?
Thank you for your recipe
They are not sour at all, taste just as the ones I’ve tried before in Europe
I tried this recipe yesterday and they are by far the best I have ever made. However mine were darker than yours after baking, do you bake in a convection or conventional oven?
Hi! I made them in a conventional oven
Hi! Thank you for the nice recipe. I have a question: do you use salted or unsalted butter ? Thanks !
I have used both for this recipe I used salted butter which I like more because it improves the overall flavor of the croissant. Thank you for watching!
@@AKneadtoBake Great! Thank you so much for your quick answer. Really appreciated !!
Awsome vedio, I can't have dairies so can I choose not to put milk and put water or coconut milk instead?
Yes
Can I use just regular flour? Amo todos tus videos, y apenas empecé😂
Not for this recipe, it will be difficult without the proper flour
Can I put the croissants pieces after 12 hour fermentation in the freezer for later backing? If yes, should I back them immediately after taking out from the freezer?
Yes to both but they have to be fully proofed
The recipe is on for test 4. will make the final detailing in about 2 hours. will see if the proofing will work out this time around !
Let us know
Well proofing was for 12h+. Did not well Cook from under. But was way better than before
I have so much trouble with butter leakage when I'm rolling my dough. Do you have any tips? Despite the issue, I've made these 3 times and they still taste great! Thank you! 😊
The Butter has to be cold but pliable, if it starts leaking put it back in the freezer until it comes to a good temperature and continue rolling
@@AKneadtoBake They came out beautifully! The dough needed to be much colder than I thought. Thank you!!!
May be a silly question. What if I already have an active sourdough starter. How much should I use of it?
Hola! Una pregunta, la masa madre está activa cuando empezas la receta?
Si bien activa
Should I immediately work on the dough after degas and fold? How long can it wait in the fridge before I work on it?
Yes and Until it is cold enough
how long can I leave the croissants fermenting? Also, is there anyway I can speed up any of the processes in order to gain an extra hour (or even half hour)? I’m planning on giving them as a gift and one extra hour would be so great. It’s currently 36°C at room temperature, if it helps.
The fermentation times depend a lot of the temperature at which you are fermenting your bread, the strength of your sourdough starter, size of your croissants etc. since this is a layered dough with a lot of butter, you need to proof these at around 22 C or you can go max to 25… if you proof them at 36 degrees you run the risk on your butter to melt and spoil your croissants. Saying that if you proof them at around 22C you can proof them 12-16 hours easy
@@AKneadtoBake Thank you
What did you do with the scraps? Do you work them back into the dough?
No don’t work any dough back into the original dough, this dough doesn’t work that way. I made smaller croissants or pinwheel style pastries and baked them, they were delicious!
I cut my scraps into thin strips and braided them. They were thin, and done after about 20 minutes instead of 25. They were a crispy snack!
Hola! Harina de pan es la misma que harina de fuerza?
Si es la misma
Hola! No usas nada de levadura?? Yo prefiero no usar pero la mayoría de las recetas de masas laminadas llevan también levadura, otra pregunta, los barnizas después de hornear con miel o azucar y agua? Gracias!
No uso levadura seca solo nada Madre (levadura natural) no los barnizé después de hornear pero si puedes barnizarlos si quieres
@@AKneadtoBake gracias! Me encantan tus recetas, esta semana intentare esta!
Un placer! Disfruta
Is the sugar for flavor or is it more for helping the dough rise. We use allulose instead of table sugar and I'm wondering if I can use it instead.
It is for flavor, you can use allulose instead
Hello, i was trying this recipe but I ran out of time for proofing after making the dough, so I put it in the fridge to proof overnight (i usually did this with loaves and they turn out fine). However, the next morning it's not rising, not even a bit. Should I just proof them in the oven with lights on now, or am i completely ruined?
Just leave them outside, be careful to put them in the oven with the light on because that is gonna create a higher temperature to proof these and the butter can melt. Proof then until you think is the best time to bake them
what is the purpose of using a stiff starter as opposed to using your regular more runny consistency starter?
Less acidic taste in the end
I used an active everyday levain and mine turned out beautifully! And the floavor❤❤❤ so good!
Podría darme la receta de la masa madre.Los curasants salen perfectos
ruclips.net/video/RmfCgdpfvlY/видео.html
In the recipe, the starter is listed as 30%. I calculated 40%, when 160 grams stiff starter is calculated against 400 grams for both flours. I am learning and trying to use such percentages to create my own recipes. Can you tell me how you arrived at 30%? Thank you.
Hey, sorry the percentage was wrong, you are right it is 40%. I fixed the recipe percentages. Thank you!
Hello
The dough was always tear when opening what do you think is the reason
Thank you
I think that you had to knead it longer
After your dough is mixed and passes the window test... can you put it in the fridge to slow ferment and rise over night!???? Then continue the process in the a.m?
Well, I'm going to try it, and I used all my bread flour up, so I have to use all purpose. But my stiff starter looks so good! And I used bread flour for that and all purpose. I have to double this recipe because my family LOVES these crassants! So good!
Yes
👏🏽👏🏽👏🏽
Did you feed your starter before making the stiff starter?
No it is not necessary
Hello, can croissants be stored in the refrigerator and cooked the next day?
No I wouldn’t recommend it
Deliciosos! Con tu receta salen 6?
No, salen 10
@@AKneadtoBake muchas gracias por tu respuesta, tus videos son muy claros y con la traducción estupendos!!
Hello from Morocco, thanks for the recipe. Would you please add some recipe with gluten free flour.
Keep rocking
Croissants with gluten free or any recipe with gluten free flour?
Croissants and any recipe.thanks
How many hours does the starter need to rise?
it depends on many factors like temperature, humidity, strenght of your starter and the flours you use but a good rule is to let it at least double in size
Perdón,perdón ,ahora el puesto traducido a mi idioma y ya lo entiendo todo,gracias y patrón por las molestias
No hay problema
How many layers do we achieve?
Como hacerla con amasadora gracias
Just follow the procedure and instead of kneading it by hand put it in the stand mixer
Wondering ifI can leave it proofing for 2 days ?
That’s a long proofing time
I accidentally folded my croissants at double first, then single fold. Will they be okay? They are still fermenting now
Yes they will, there are different folding methods and they all come out ok as long as the layers are still intact
Can I use only bread flour? Why did you use two types of flour also what type of butter did you use?
Yes you can use only bread flour, using 2 types of flour makes them a bit more soft
I used European type butter that us a higher percentage of fat
@@AKneadtoBake I want to try them I have bread flour. When you said it will be softer it means bread flour will make them more chewy
Hi there, I tried this recipe over the weekend. I got actual croissants out of it which felt amazing.
I did have a few issues, if you have time to respond.
1. I had trouble with the fermentation. My dough was growing super slow so I had it almost 1,5 days instead of 4 hours. I had it at 26-27 celsius during the day, and in the fridge during the night.
Then after shaping the croissants they didn't grow at all, and I baked them after a night and a day of waiting.
They came out a bit sour, maybe due to the long fermentation time, but they are still good.
2. The other problem is the bottom half is a bit soggy instead of fluffy. Maybe the butter accumulated in the bottom? I wonder how I should avoid this issue the next time I try this recipe.
You have to make sure your sourdough starter is very active, feed it every 4 hours at least 3 times before using it and it will get more active and stronger
For the second problem when you fix the other problem it should improve the whole croissant
Okay, so your starter is a 1:2:1 ratio? which makes 160g, correct?
Yes
What’s the normal room temp in your place? 😊
72 degrees F or about 22 Celsius
My dough is not rising much. It’s around 65 degrees in the house so I thought that was the reason so I left it overnight to rise but it still didn’t :( my levain rises good when I feed it so I don’t understand what I’m doing wrong
It needs a warmer temp to proof
Isn't the levain simply 120 grams of starter but then adding 40 grams of flour?
Can we use AP flour?
You can use AP flour if you mix it with bread flour or if it is an AP flour with high protein percentage, all in all make sure to have a dough with well developed gluten when you do
Can you proof these in the fridge overnight, then bake the next morning?
Not in the fridge, they need a long fermentation at around 90F for at least 12hours
I did the stiff starter now. Double batch. In one batch I will let them ferment few hours am room temperature, until they almost double in size, then put them in the fridge overnight and bake them in the morning.The other batch I will do it as shown in the video.
You can try the same, see what works better.😊
Hola!! muy buena receta! se ven riquisimos.. consulta.. se puede reemplazar la manteca o simplemente no usarla? para que no engorden tanto jaj. gracias!
No serían croissants si se prescindiera de la mantequilla. Esta es una masa laminada con capas de masa y mantequilla, si prescindieras de la mantequilla no tendrías las capas clásicas del croissant, seria otro tipo de receta. Tal vez podrías hacer esta otra receta con menos mantequilla ruclips.net/video/Zr-O8HixMDE/видео.html
@@AKneadtoBake Gracias! voy a echarle un ojo a esa receta!!
I really really want to make these but I have a 1 yea told and 3 year old. This sound so time intensive
It is intensive
Hi;)
What about dough proofing, you have it 4 hours in warm place, can it be two hours at room temperature and after overnight in refrigerator? Because it will be late for me to continue:)
I have found these 2 recipes, both discuss how you can proof them overnight in a fridge. I hope it helps.
www.baking-sense.com/2018/12/14/sourdough-croissants/
www.marthastewart.com/1554248/sourdough-croissants
Yes
Can i use wholemeal?!
No you would have to change the recipe drastically
hello, im baking the croissants right now and the tray has much butter melted ;( idk why i did all perfectly i think😩😩😩😩
That happens when your layers are broken, maybe the dough wasn’t cool enough when you rolled it and the layers broke
😳😲😮
I hope you try them out
@@AKneadtoBake I’m sure I will. I need a challenge. 😁
Baking with Gus Fring.
???
@@AKneadtoBake your accent reminds me of Gus Fring! I like this video a lot!
I’m scared I tripled the recipe and Is my first time making croissants , pray for me
🙏🏽
No entiendo bien lo de la primera masa blanda madre
Masa Madre si no tienes una aqui esta como hacerla
ruclips.net/video/RmfCgdpfvlY/видео.html
Muchísimas gracias
Everything went perfectly until they hit the oven. ALL OF THE BUTTER MELTED OUT. How do I avoid this????
The butter melted out as well. But it’s was still buttery and crispy.
Well, they were a disaster. I got no second rise at all, next to no rise in the oven & they were solid in the middle.
2 days wasted...
I’m very sorry, I wonder why you didn’t have rise in the oven.
I’m sure you have learned some during the process so Not everything is lost
@@AKneadtoBake If my starter takes around 4-5 hours to rise & then falls, why would I get a second rise with this recipe?