Sourdough croissant

Ingredients (for 5 pieces)

60gr wheat sourdough
60ml warm milk
30gr sugar
110-135gr bread flour (depends on your sourdough starter – the dough should be nice and soft)
pinch of salt
25gr butter
75gr butter – 2nd step

Steps

PREVIOUS DAY

Warm the milk with the sugar
Mix the sourdough with the warm milk and sugar. Check with your finger the milk that is not too warm cause you will kill your sourdough
Add the salt and the flour
The dough is not sticky
After everything is mixed let it rest on the counter and the first hour fold it at least 3 times
Everytime that you want to fold it, turn it upside down and from the exterior of the dough fold it till the middle. Make it enough times (10-15 times) till the dough is firm and doesn´t let you make it more

Make with your dough a square 22cm x 22cm
Make with your butter a square of 16cm x 16cm
Place each corner of the butter square in the middle of each side of the dough square like in the foto
Fold the dough on the butter and seal very well. Sealing is important, so that you will not have any butter “escaping”
Flour a tiny bit your square and roll out your dough to 15cm x 30cm
Letter fold your dough
Roll it out again to 15cm x 30cm
Let it rest in the fridge for half an hour.
You must do 1 more fold
After doing the 3rd fold you are ready to shape the croissants
Roll it out to 16m x 35m
Shape triangles

Shaping the trianges

DAY OF BAKING

When you have them all ready in your baking pan, place them again in the fridge at least 6 hours or at room temperature for a couple of hours. They must be nice and fluffy!
After removing them from the fridge, let them rest in room temperature for about an hour
Bake in a preheated oven in 250 degrees Celsius for 5minutes, then 10 minutes in 200 degrees Celsius and then in 150 degrees Celsius approximately 10 minutes (keep an eye on them and if they get brown earlier cover them with an aluminum foil! Each oven is different!!!)

If you want to make bagels here is a recipe: Sourdough bagels