Sourdough Puff Pastry
Basic recipe for yeasted sourdough puff pastry, ideal for making croissants
Prep
Place the finished dough on a baking sheet lined with parchment paper, cover with plastic wrap, and put it in the freezer at -3°C to -5°C for 20-30 minutes. After chilling, the dough is fully ready for shaping.
Cooking
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.
Add sugar and incorporate it at medium speed.
Add 24 g of butter, incorporate at high speed until a gluten window forms. The dough temperature should not exceed 22°C.
Form the finished dough into a ball, cover with plastic wrap, and leave at room temperature for 30-40 minutes.
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.
Prepare 300 g of cold butter for lamination by rolling it out into a rectangle. Remove the chilled dough from the freezer (its temperature should be 7-8°C).
Place the butter in the center of the dough, cover the butter with the dough from above. Laminate using a 4x3 method (fold into 4 layers the first time, 3 layers the second time).
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