Learn how to create exceptional sourdough croissants from scratch in this comprehensive 26-minute video tutorial. Master the art of combining ingredients, hand-mixing, and autolysis before moving on to advanced techniques like butter lamination and multiple folding methods. Discover the secrets to achieving 32 perfect layers, shaping triangles, and proper proofing. Explore the impact of different egg washes on color and finish with expert baking tips. Follow along with detailed instructions, including precise measurements and timing for each step, to produce professional-quality croissants in your own kitchen.
Overview
Syllabus
Intro and History
Combining ingredients
Handmixing + Autolysis
Bench knead until soft
Prepare the butter 50% of the flour weight, make a rectangle in parchment paper
Freeze the butter
Roll out the dough
Adding butter to the dough
First 4x Fold
Perform a 2x fold again. You now have 8x layers
Perform a 4x fold again, you now have 32x layers
Roll out again into rectangle
Cut the sides so that you have a rectangle that is around 20cm in width
Cut the triangles, 25cm diagonal, 8cm at the bottom
Roll the triangles into the final dough. Make sure the seam is still below the dough
Let proof until doubled in size
Cover with egg wash. Darker color = just egg, lighter color = half egg, half water
Baking
Final product
Taught by
The Bread Code
