Classic Sourdough Croissant

Prep

1. Wheat Sourdough Starter

Cooking

1. Pour all dry ingredients (except sugar) into the bowl, add water, milk, and sourdough starter. Knead the dough at low speed until a cohesive mass forms.
2. Add sugar and incorporate it at medium speed.
3. Add 24 g of butter, knead at high speed until a gluten window forms. The dough temperature should not exceed 22°C.
4. Form the finished dough into a ball, cover with plastic wrap, and leave at room temperature for 30-40 minutes.
5. Roll out the dough into a rectangle, transfer to a baking sheet lined with parchment paper, cover with plastic wrap, and place the dough in the freezer at -3°C to -5°C for 20-30 minutes.
6. Prepare 300 g of cold butter for lamination by rolling it into a rectangle. Remove the chilled dough from the freezer (its temperature should be 7-8°C).
7. Place the butter in the center of the dough, fold the dough over the butter. Laminate using the 4x3 method (first fold into 4 layers, then fold into 3 layers).
8. Place the finished dough on a baking sheet lined with parchment paper, cover with plastic wrap, and place in the freezer at -3°C to -5°C for 20-30 minutes. The dough temperature before working with it should be 7-8°C.
9. Roll out the dough into a sheet 20 cm wide and up to 3 mm thick. Cut into croissant pieces weighing 85 g each and shape the croissants.
10. Place the croissants on a baking sheet, put them in a proofing cabinet for 2-2.5 hours. The proofing temperature is 28°C.
11. Place the croissants in an oven preheated to 220°C, immediately lower the temperature to 180°C. Bake for 16 minutes with maximum convection.