I must admit I am a little obsessed with Thermomix sourdough croissants. Once you have made them you will never want to go back. Don’t expect the lightest texture and biggest spiderweb holes at the start but, oh my, the flavour. It’s simply not comparable.
This recipe is a lovely sneak peak into one of the recipes from my book Real Bread which concentrates on sourdough baking. Its a book im really proud of! If you would like to get a copy then you can head over to my store to get the book and, if you need them, my awesome bread baking accessories too!
Croissants always need a bit of practice before you get them perfect. Even I need to refresh my skills every now and again. To achieve the biggest holes and lightest texture you need to play a fine balance between layering the dough and butter neatly, super soft handling to maintain it’s structure and the perfect ambient temperature to prevent the butter from melting into the dough. A younger and more active starter also gives better results as it needs all the strength in the world to open up those beautiful spiderweb air pockets! So many variables… But don’t worry, even if you don’t get the perfect texture the first time, each time you practice the better you will get, and the flavour the sourdough gives the dough is heavenly in any case!
- 85g strong white breadflour
- 45g rye starter
- 40g water
- 500g strong white bread flour
- 1 heaped tsp fine sea salt
- 140g whole milk
- 140g water
- 55g caster sugar
- 40g unsalted French butter, in small pieces
- 250g unsalted French butter, in a block
Day 1 Evening:
1. Start by preparing your stiff starter. Place the strong white bread flour, rye starter and water in the mixing bowl. Combine 20 Sec. / Speed 4. Transfer to a small bowl and cover with a shower cap or cling film. Leave to ferment overnight for at least 8 hours at room temperature.
Day 2 Morning:
2. Uncover the starter and place it in the mixing bowl. Add the strong white bread flour, salt, milk, water, sugar and cubed butter then knead 3 Min. / Kneading Function.
3. Transfer the dough into a large bowl and cover with a shower cap or cling film. Leave to rest for one hour at room temperature then transfer into the fridge and leave to rest for at least 8 hours.
Day 2 Afternoon/Evening:
4. Take your butter block out of the fridge 30 minutes before the dough and leave at room temperature.
5. Remove the dough from the fridge and uncover.
6. Bash your butter block with the rolling pin until you have a square that is about 12cm x 12cm.
7. Tip the dough onto a well floured surface and shape into a rough square. Now roll each edge about 3cm into the dough to make a raised edge. Start on the top edge and work your way around the square. Place the butter in the middle of the dough square.
8. Fold your dough in on the butter, starting with the bottom edge and fully covering the butter. Then move on to the top edge, which should cover about 80% of the butter and lastly the left and right edges. Pat the dough down with your hands to flatten slightly. There should be a seam in the centre now, running vertically.
9. To do your first fold, gently roll out the dough into a large rectangle (approx. 60cm x 20cm) by applying only gentle pressure. Brush off any excess flour and fold it back together like an envelope.
10. Place the dough with the seam on your right onto the work surface and roll it out into a rectangle again by applying only gentle pressure. You don’t want to squash the butter. Brush off the excess flour and fold it into an envelope again. Cover and leave in the fridge for 1 hour.
11. Repeat the rolling and folding movement once more. Cover the dough with cling film and leave in the fridge overnight.
Day 3 Morning:
12. Uncover the dough and place on a floured surface. Roll out to a rectangle approx. 0.5cm thick. Cut in a zigzag movement to make 12 triangles.
13. Make a 2cm cut in each croissant base. Slowly start rolling up the croissant, pulling out the two bottom corners to widen the croissant base. Turn the edges inwards and place each croissant onto a baking tray lined with greaseproof paper.
14. Brush each croissant very gently with the egg wash using a pastry brush, then cover with cling film and a tea towel. Leave to rise at room temperature for 2-3 hours until doubled in size.
15. Preheat the oven to 220°C / 200°C Fan / Gas Mark 8. Place the croissants in the oven. Spray the oven chamber with water and immediately close the door. Bake for 15 minutes until golden brown. Remove and transfer to a wire rack to cool.