Sourdough Croissant

[@kathrynmoll86]

Who doesn’t enjoy a really buttery, flaky croissant?! Thank you for sharing your recipe!

[@thestrengthkitchen]

@@kathrynmoll86 In a 10-day span I made these 7 times to collect the “B-roll”. I think I took my family close to their limit, but no one refused another day of buttery flakey Croissants;) Thanks.

[@krystalena8148]

I can’t wait to try!

[@thestrengthkitchen]

@@krystalena8148 Cool! Let me know how it works out.

[@skiesthelimit101]

You my friend are the best in explaining what the hell is going on…. Thanks

[@thestrengthkitchen]

Thank you!

[@jacquihook9167]

Those are gorgeous! Will definitely give it a try!

[@thestrengthkitchen]

@@jacquihook9167 Thanks! Let me know how it works out.

[@jacquihook9167]

@@thestrengthkitchenwill do!

[@lusineroy]

So beautiful 🤩 I need to give this a go, super scared, it’s been on my list for years 😂🤣still haven’t tried it 😅

[@thestrengthkitchen]

@@lusineroy We are coming into the right time of year for this project. Fall/winter temps make laminating dough in my kitchen way easier. Summer is a battle with the heat. I bet you do just fine, it sounds like you have some solid baking experience under your belt. Try it. Let me know how it goes. Thanks.

[@lusineroy]

@@thestrengthkitchendefinitely will, thank you so much, making a small batch for the family will be amazing sadly here in CA this week has been extremely hot 🥵 , today was 100 😩

[@Cbbq]

Been making successfully sourdough mini batards, 175g, for a while now. Just now getting into lamination. For My first attempt, I used commercial yeast…. Worked like a charm. Second attempt was using sourdough…. Not very good to be blunt. I can think of three possible mistakes…. Not giving the final proof enough time. But I am curious by your method, you do your egg was just before the oven, while for mine I did my egg wash just prior to starting my final proof. Your thoughts would be much welcome on the egg wash timing. I am suspecting my early egg somehow constrained the dough. Other point is I used margarine as the fat…. Any thoughts on that ? Thanks in advance

[@thestrengthkitchen]

@@Cbbq Just to clarify…You used margarine in the lamination? If so, try using a high quality butter like Kerrygold or Plugra. You will yield a very different result. Using a sourdough Starter may take more time during bulk fermentation and the final proofing, your environment might effect an enriched dough like Croissant dough differently than your batards. I would recommend egg wash just before baking, so you get a really nice shine. Thoughts? Thanks.

[@nikkiosman7020]

How many croissants does the recipe yield?

[@thestrengthkitchen]

@@nikkiosman7020 It really depends on what shape you make and how big you cut your strips or triangles. For a 500g (flour weight) batch I will yield 6 large croissants or 8 large croissants “Barrels”/“Supremes”. Does that help? Thanks for the question.