Overnight Sourdough Croissants

4.57 from 137 reviews

Overnight Sourdough Croissants

Classic croissants take on a extra special flavor when made with sourdough starter. To have warm Sourdough Croissants for breakfast, refrigerate overnight and bake in the morning.

Prep Time1

Bake Time25

Rising & Chilling Time12

Total Time13 25

Servings:24 croissants

Ingredients

8 oz active sourdough starter (1 cup, 100% hydration)
10 oz whole milk (1 ¼ cups, scalded and cooled to 110 °F)
½ teaspoon dry yeast (optional, see note)
17 ½ oz unbleached all purpose flour (3 ½ cups, see note)
3 oz granulated sugar (⅓ cup)
2 teaspoons table salt
16 oz unsalted butter (pliable but still cool)
1 egg (for egg wash)

Instructions

Make sure your starter is active and bubbly before using. If not, refresh the starter and wait until it's fully active before mixing the dough. Place 8 oz active sourdough starter, 10 oz whole milk, ½ teaspoon dry yeast (if using) and 2 cups (10 oz) of the flour in the bowl of a stand mixer with the paddle attachment. Mix to form a thick batter. If working by hand mix with a wooden spoon. Cover the bowl and let it rest for 30 minutes.
Switch to the dough hook. Add 3 oz granulated sugar, 2 teaspoons table salt and remaining flour. Mix until the dough gathers on the hook and clears the sides of the bow, about 3-5 minutes on medium speed. l. If working by hand stir in as much flour as you can with a wooden spoon, then finish kneading in the rest of the flour by hand.
Transfer the dough to a lightly oiled bowl, turning once to coat the dough. Cover the bowl and set it aside at room temperature. After 30 minutes uncover the bowl, lift one side of the dough over into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. Cover the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure one last time. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature.
While the dough is fermenting, prepare the butter package. Draw an 8" square in the center of a piece of parchment paper. Flip the paper over and set 16 oz unsalted butter in the middle of the square. Fold the parchment over the butter. Use a rolling pin or other heavy object (I use the flat side of a meat tenderizer) to flatten the butter to fill the 8"x 8" square. You can lift the paper if it sticks. Trim and rearrange the edges of the butter as needed. Fold the butter into the parchment and place in the refrigerator. 30 minutes before the dough is finished fermenting, remove the butter from the refrigerator. (If your kitchen is very warm, take the butter out 10 minutes ahead.) The butter should be firm and cool but a little flexible for layering into the dough.
Turn the dough out onto a lightly floured surface. Do not knead out the air. Roll the dough to a 10" square. Once you have a square, roll from each of the four sides to form a 3" flap of the dough, leaving the center thicker than the flaps. You should end up with a square with four "flaps" coming out from the corners. Now it's time to layer in the butter.
Unwrap the butter and place it in the middle of the square. Fold the flaps so they overlap and enclose the butter, pinching in the corners as necessary to glue the seams together. You should now have an 8" square of dough with the butter enclosed. Use the rolling pin to gently press on the square to flatten it. Roll the dough to a 8" x 24" rectangle. Take your time to roll gently and evenly so the butter stays in one layer in the dough.
Orient the dough so the long side of the rectangle is facing you. Brush off the excess flour. Brush the entire surface of the dough with cold water. Fold the right 1/3 of the dough towards the middle then fold the left 1/3 of dough over enclosing it like a letter. This is the first "turn".
Orient the dough so the closed edge is on the top side and the open edge is facing you. Roll the dough again to an 8" x 24" rectangle. Brush off the excess flour. Brush the entire surface of the dough with cold water and again fold the dough like a letter. This is the second "turn". Set the dough on a sheet pan, cover with plastic and refrigerate at least 30 minutes.
Remove the dough from the refrigerator and do a third turn exactly like the first 2. Wrap the dough and place it in the refrigerator for at least 2 hours.
Line 2 baking sheets with parchment paper or a silicone baking mat. Roll the chilled dough to a 24” long x 16” wide rectangle. With the long side facing you, fold the top half of the dough over the bottom half to form a 24” long x 8” wide rectangle.
Starting from the left, measure along the top edge of the dough and make a mark at 2”. Using a pizza cutter or sharp knife, make a diagonal cut from that mark to the bottom left edge of the dough. Save the piece that you cut off.
Working from left to right, measure and mark 4” increments along the bottom edge of the dough. Working from left to right, measure and mark 4” increments along the top edge of the dough. You should have a pattern of one top mark between two bottom marks. Starting from the top left, make a diagonal cut to the next mark on the bottom edge, forming a triangle. Then cut from the bottom to the next top mark. Continue this pattern to cut 11 alternating triangles and one 1/2 triangle end piece. Save the 1/2 triangle piece you cut from the end of the dough.
Unfold the triangles and cut each in half along the joint so you have a total 22 triangles. Unfold the 1/2 triangle pieces which you cut from either end. Pinch them together to form 2 more triangles.
To form a croissant, hold a triangle from the wide base in one hand and gently stretch the width a little. Set the dough on the work surface with the narrow end pointing towards you. Roll the croissant towards the pointed end, holding on to the tip and gently tugging as you roll. Bend either end of the croissant towards the middle to form the crescent shape.
Set the croissants on the prepared baking sheets, 3” apart. You should fit a dozen croissants per half sheet pan. Cover with plastic wrap and set in the refrigerator overnight. (see note)
In the morning. Take the croissants out of the refrigerator. Allow them to proof at room temperature for 2-3 hours. The exact time needed for proofing will vary depending how active your starter was and the temperature of your kitchen. They should be at least 50% larger than they started and feel airy and puffy. Preheat the oven to 400 °F. Brush the croissants with egg wash. Bake the croissants until golden brown, 15-20 minutes. Serve warm or room temperature.

Video

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

***You can make these croissants without using any commercial yeast. Your initial fermentation time may be a bit longer (mine took about 5 hours) and the croissants may take a bit longer to rise after coming out of the refrigerator (about 4 hours).

To bake the croissants the same day let them rise at room temperature for 2-3 hours until they're about 50% larger and look light and aerated. Brush with egg wash and bake as directed.

The formed croissants can be frozen until firm, packed in freezer bags and stored for up to 3 months. Defrost, then rise and bake as directed.

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