Sourdough Croissants Full Tutorial
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- Опубликовано: 30 янв 2023
- This is the video you have been asking us for in a long time. Sourdough croissants video from our sourdough masterclass, will be the first video in a series of lamination videos. We will be posting more videoes the upcoming days showing you all our favorite pastry recipes.
Find the full baking masterclass and home croissants lamination at: simpelmasterclass.teachable.com/
Recipe and ingredients for a large dough (see below video)
10000g wheatflour (12,5g protein)
5000g whole milk
10 medium whole eggs
650g sourdough levain (at peak)
150g fresh yeast
1100g sugar
250g salt
(optional laminated dough scraps)
Try to keep all ingredients as cold as possible
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1000g butterblock
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Visit our webshop and website at:
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Thank you for your continued support. Any money gathered from this video, will be spend on a new lamination table in the future
6:26 Bonjour Jörg est ce que tu fait des viennoiseries croissants avec du beurre FRANCAIS de Normandie AOP IGP STG SVP ? This was one of your best bakery tours. Really appreciate how he showed the rolling of the croissant in slow motion for us. Thanks for the detailed video close ups and to inaki_tissier for allowing all of us to view his processes. We appreciate your generosity.
M KUND de Saint Germain en Laye FRANCE🤔🤔
Looks sooo good great job! I really enjoyed watching you bake.
I didn’t know croissants took so much effort, beautiful 🎉
Wonderful! I have been waiting for this!! Thank you Peter and team
You are welcome 😊🙏
What a beautiful art form! It was a pleasure to watch this detailed and mesmerizing process of making croissants....It truly is such an elaborate process.... These croissants are so masterfully done, and just looking at the crumb, and how brown and crunchy after baking, so delicious ❗
Thank you so much! :)
I really love you guys❤❤❤ Watching your work is hypnotic and relaxing😊😊😊
Thank you so much, we have a lot of new videos out now
Moro no Brasil. E meus parabéns !
More vids guys! Love it.
More to come :-)
Ive been hoping you would make more content! I love your channel. I used to live in denmark and am hoping you could teach us how to make the classic snail?
It will come :-)
Thank you!
Thank you so much ❤❤❤❤
You too!
I found your account recently, and it is *chef's kiss*! I'm wondering when you add the old dough scraps?
During the next mix right away
Me encantó su video, en qué proporción puedo reemplazar la levadura fresca con la instantánea?
Thx!
Genial!
Pure magic
❤️
I always refer to your recipes. I'm also waiting for a video how to make baguettes.（I was able to complete classic sourdough bread with your recipe...with oven switch off).
Thank you :-)
Thank you for making this video! Beautifully done! What temp do you proof at?
Thank you Denise! :-)
Proofing at 28c
¡Gracias!
Thank you 🙏
Thank you so much, we have a lot of new videos out now !
Thanks for updating this video , sadly I now have to reduce my butter intake since I have started baking these croissants. 3.5k of dough for one person.😱
I now share these with my neighbour, they say thank you. 🙏 🫣
Danke vielmals für die genauen Instruktionen. Ich versuche es mit kleineren Teig Mengen ohne Laminierugsgerät- vielleicht gelingt es???🙏.
Thank you so much, we have a lot of new videos out now
Thanks for sharing your knowledge. What is the final temperature of kneading?
5-8c Thank you!
Hello, very nice video. I make croissants by hand only with levain (FP 6-7h). They come out very good but the next day they are soft and not crisp anymore. I pop them in the oven and that helps. Is there anyway that I can make the crispiness last longer? (without additives please, I don't want that in my food). Thanks in advance.
No, bread becomes soft due to reabsorption of moisture from the air. When baked bread, of any kind, loses moisture resulting in crust and crispy texture. Certain kinds of bread utilize dried fruit, salt and certain baking methods for preservation but it doesn't translate to croissants.
You could possibly keep your croissants in an airtight container with a large amount of dessicants to dry out the air, but I doubt it would work well.
Great video as always! At what temperature do you laminate? Do you let the dough warm up anyhow or just laminate straight from the fridge after cold ferment?
The dough as cold as possible. The butter is room temp :)
@@SimpleSourdough Thank you! 🙇♂
Omgosh yum!
🤍
Lamination : Butter locking, Double, & Single
is this usually in use for croissant lamination ?
I really hard to get Fresh yeast, in my country Indonesia
can i replace fresh yeast with full sourdough or any recipe for making fresh Yeast. Greeting from South East Asia - Indonesia
🔥
:)
Awesome video! May I ask what kind of oven you are using ?
Rofco B40 :D
@@SimpleSourdough thank you!
Thank you from Russia!
Very welcome 🙏
Wow that's an amazing recipe ! Only 1000g butter ?
Ah ok 1000g butter per 3.5kg dough
Yeah :-)
Hello what's the hydration of your sourdough starter ? is it 100% water to flour ratio ?
Can we make it without yeast? Just sourdough.
Yes - use a fresh levain with low acidity, a dryer starter or pasta madre.
If I'm using dry yeast, can I just use half ?
Darn, this recipe also includes yeast. Was looking for JUST sourdough for the croissants.
Can I sub 1:1 ratio of saf gold for the yeast?
I'm not sure, haven't tried but my friend uses saf yeast and it works fine. Tho he uses a little less than fresh yeast.
Thanks!
Is yeast a must besided sourdough or you could do without it as well?
Both works but with only sourdough its a different process
@@SimpleSourdough you think, somewhere in time you could cover that or only what you sell at the shop?
How is this still sourdough when you add commercial yeast ?
How much dough scraps do you put ?
Mate I'm making this recipe and 1000grs butter seems way to little for the recipe ?
Can they be done without the yeast? Otherwise they're not really sourdough no?
What is the purpose of using fresh yeast instead of only going with sourdough?
More airy/crispy and less sour croissants
Nicely done! I am just sad, I need to stretch and fold by hand. :) It's easier with a machine. :) Thank you!
Hehe indeed. Our Masterclass is how to hand laminate 😊🥐
@@SimpleSourdough will check out for sure. Your videos are sooo relaxing! My bread game got also much better thanks to you.
Hello how much is 10 medium eggs in gram ?
I wish this was a HOME recipe
Very skillfully done,your a credit to your gender.
I just looked up sourdough croissants but these aren't, they have yeast in them.. why call them sourdough when its just an ingredient?
Agree, looks like levain is such a small percentage it's just a little for flavour, but the rise comes from the commercial yeast, so they're not sourdough croissants!
It gives taste and umami to the croissants that's why we use the sourdough in this manner. I can assure you the recipe and fantastic and the recipe is great. We lacto ferment the dough for 2-3 days before rolling out, so the sourdough has done it's magic :)
@@michaelosborne3414 Please see answer below :)
A New follower here from Argentina!! Great videos and mastering!
What's the weight of each single croissant? Looks huge ! Ahah
120g
@@SimpleSourdough thanks a lot that's a generous weight !
I thought it's a sourdough 🤷 but they have a yeast👎
I guess it's for better control of the dough rise however I'm sure it can work without yeast.
Please don’t call it sourdough croissant if it requires 1.5% fresh yeast :/
Why not?
Your gram measurements are way off.
Like someone with an industrial baking machine and laminator needs to watch your video… Why didn’t you say so in the description, a waste of time.
Sorry but these are not sourdough croissants. Sourdough means 100% leavened using sourdough culture only but you add lots of commercial yeast. Sourdough doesn't stand a chance to ferment the starches and create CO2. Commercial yeast is much stronger and faster in fermenting sugars. Therefore I suppose that sourdough is added just for the taste and nothing more. If you want to see real 100% sourdough croissants then I suggest to watch one of the many videos of Proof Bread.
You are right, we use the sourdough for taste and umami only. That’s why we ferment for a long time. Commercial Yeast is almost inactive at proofing 1-2c
@@SimpleSourdough Hi, thanks for the reply. What's the reason to avoid 100% sourdough fermentation? Is it the enriched dough that makes difficult and risky the fermentation process ? i believe it's all down to how strong is your starter.
Simply because we think they are better. More airy/flaky/crispy and without the sour notes from a long bulk proof.
@@SimpleSourdough Understood. I'm a home baker but I use Sourdough almost exclusively the last 8 years. Of course I have made croissants and the conclusion is (the same with any enriched dough) that if you have a strong starter, you can control the temperature and adjust accordingly the inoculation you can entirely avoid sourness. At the same time the final product has the same quality characteristics as any other being made using commercial yeast. It may be interesting to contact Proof Bread, they are open to exchange experience and knowledge with other bakers that use Sourdough. Anyway, thanks for the reply once more.
@@nikolaskallianiotis8622 Γεια σου Νικόλα...και εγώ τα φτιάχνω χωρίς μαγιά. Χαιρετισμούς!