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My attempt at sourdough croissants last week was a disaster
I've been baking bread for a few years now, so I thought I'd try sourdough croissants last Tuesday. Spent almost 8 hours on the dough, doing all those folds and waiting for it to rise in my tiny kitchen. When I rolled them out and baked them, they came out flat and greasy like butter disks instead of fluffy layers. I think my starter wasn't active enough or maybe the butter got too warm during the lamination. After three batches, I finally got one that sort of looked like a croissant but it still wasn't right. Anyone else struggle with getting laminated dough to turn out when using a sourdough starter instead of commercial yeast?
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phoenix_singh2517d agoMost Upvoted
8 hours and you got butter disks?
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charlies3717d ago
My grandma used to say the best things take time. She spent three days once trying to make mayonnaise at home, ended up with scrambled eggs and a new swear jar.
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shanec6115d ago
Oh man, I've been there. The biggest thing I learned is to keep your butter cold but pliable, almost like a stiff cream cheese, and make sure your starter is bubbly and passes the float test before you even start mixing. Also, if your kitchen is warm, don't be afraid to pop the dough in the fridge for 15 minutes between folds to keep everything from melting together.
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