Sourdough Croissant

• servings: 2
• active time: 1 hour
• total time: 24 hours

Ingredients

200mL water (initial) + 15mL (for later)

70g active sourdough starter

1 egg yolk

18g honey

300g bread flour (12.8% protein)

6g salt

90-105g, frozen butter (salted or unsalted; starting with 90g butter is easier)

Directions

Make the dough:

Combine water, starter, egg yolk, and honey. Mix to combine until smooth.

Wet your hands each time before you touch the dough.

I'll mix it thoroughly by hand, ensuring no lumps remain

Later, I'll laminate with butter, keep the dough below 24°C

Rest for 1 hour at around 23°C-24°C

Salt 6g

Water 15ml

Mix thoroughly to incorporate fully, around 5 minutes.

Rest for 30 minutes at around 23°C-24°C

Stretch & fold:

Wet your hands

Gently lift and fold the dough without tearing

About 8 times, or until it's hard to lift

After the last fold, flip the dough and shape it into a ball

Rest for 40 minutes at around 23°C-24°C

Check gluten development

Lightly sprinkle water on the table to prevent sticking

Lamination process:

Gently stretch the dough outward into a large rectangle, large as you can without tearing.

Grate the frozen butter evenly over the dough

Fold the dough over in thirds, then laterally again in thirds.

Coil folds: Perform four coil folds, resting for 40 minutes between at around 23°C-24°C.

After 4th coil fold, rest for about 1.5 hours at 23-24°C, or until the dough visibly rises.

Shaping the loaf:

Dust the banneton with rice flour for later

Dust some flour on the table

Ensure the dough is not sticking to the table

Shape the dough into a rectangle, fold one-third over, then fold the remaining third on top

And roll the dough back toward you

Seal the two ends

Dust some rice flour on top of the dough

Seal the dough

Dust the dough with rice flour

Cover the dough and let it rest in the refrigerator overnight (12hour to 24hour)

Preheat oven: Place a baking steel or stone in the oven with trays above and below to mimic a Dutch oven. (If you have a Dutch oven you can just use it, and preheat in the oven.)

Preheat to 250°C for at least 30 minutes

Fold up the edges of the baking paper to prevent melted butter from leaking onto the baking steel

Baking & tips: Take dough out of the refrigerator. Press the dough; if it springs back slowly, it's ready.

Dust some rice flour on the dough, and score the dough. Quickly put the dough into the oven.

Bake 230°C for 20 mins with steam; then bake 230°C for another 15-20 mins without steam.

For Dutch oven, bake 230°C with lid bake for 20 mins; then bake 230°C for another 15-20mins without the lid.

Notes

Have you seen the viral TikTok Sourdough Croissant Loaf? I had to give it a try! After several attempts, I finally nailed the perfect texture and flavour—adding one special ingredient made all the difference. In this video, I’ll show you step-by-step how to make this buttery, flaky, sourdough croissant loaf at home, and share the tips I learned along the way so you can get it right the first time!

If you love sourdough, croissants, or TikTok baking trends, you’ll want to give this recipe a try. Let’s bake together!