Sourdough Saturday - May 20, 2021

Makes 10 croissants

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Ingredients - Dough:

130g water (100 degrees F)​

8g active dry yeast

5g granulated sugar (for blooming yeast)

250g all purpose flour

35g granulated sugar

5g sea salt

25g unsalted butter, melted

1 egg yolk

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Ingredients - Beurrage:

138g unsalted butter

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Directions:

1. Bloom yeast in the warm water with 5g sugar.

2. Mix flour, sugar, salt, melted butter, egg yolk, and bloomed yeast mix in a medium bowl

3. Knead for 10 minutes by hand

4. Slap & fold dough on counter for 5 minutes, or until dough is no longer sticking to your hands.

5. Place dough in the bowl, cover with plastic wrap and rest in the fridge for 10 minutes.

6. Stretch the dough, recover and rest in the fridge for 10 minutes.

7. Stretch the dough, recover and rest in the fridge for 25 minutes.

8. Place dough on a sheet of parchment paper and fold the parchment into a 7"x7" square around the dough. 

9. Roll the dough into the corners of the parchment and ensure the dough is evenly rolled.

10. Fold parchment around dough and place in fridge overnight.

11.  In the morning, weigh 138g of unsalted butter onto a sheet of parchment. Form butter into a 4" square inside the parchment, hitting the butter to meld it together and form a solid square of butter. Place in the fridge for 25 minutes.

12. Take both dough and butter out of the fridge. Open dough packet and elongate each corner of the dough, creating a space in the middle for the butter. 

13. Place butter square in the middle of the dough, and fold the elongated corners over the butter to seal like an envelope.

14. Gently press seams together encasing the butter. Press the dough packet with a rolling pin, to soften butter. 

15. Roll the dough into an 18" long rectangle, then fold the bottom of the dough up 75% of the way, then fold the remaining 25% down to meet it. Then fold the entire block in half.

16. Wrap in parchment and rest in fridge for an hour.

17. Roll the dough into an 18" long rectangle, rolling in the opposite direction than before, then fold the bottom up a third of the length of the dough, fold the remaining dough on top, to create an almost square like shape. 

18. Wrap in parchment and rest in fridge 2-12 hours. 

19. Roll dough into a 16"x20" rectangle. If dough resists, re-wrap and return to the fridge for 30 minutes. 

20. Make marks 4.5" along the bottom edge of the dough, then marks in the middle of those marks on the top edge of the dough. Cut diagonally between the cuts to make triangular sheets of dough. 

21. Roll dough up into traditional croissant shape. 

22. Place croissants onto a parchment lined baking sheet and brush with an egg wash. 

23. Let proof at room temperature for 1 hour. While proofing, preheat oven to 375F.

24. Bake at 375F for 40 minutes, rotating pan halfway through baking. 

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