1-First Steps: Getting Started Begin by feeding your sourdough starter 6 to 8 hours ahead so it’s active and ready to go. You’ll need about 100 grams of a 100% hydration starter for this recipe, along with precisely measured ingredients like 500 grams of bread flour and 200 grams of lukewarm water. Chill your lamination butter in advance and plan for at least two days to handle mixing, resting, and proofing. If you’re adapting for vegan or gluten-free, make sure your substitutes are prepped.

2-Mixing the Dough: In a large bowl, combine 500 grams of bread flour, 200 grams of lukewarm water, 100 grams of whole milk, 40 grams of sugar, and your active starter. Mix it briefly to hydrate everything, then add 12 grams of salt and 50 grams of softened butter. Knead by hand or with a mixer for 6 to 8 minutes until the dough is smooth and slightly tacky. For gluten-free versions, mix until cohesive and let it rest longer to fully hydrate.

3-Bulk Fermentation: Once mixed, cover the dough and let it ferment at room temperature for 3 to 4 hours until it looks a bit puffy. You can also opt for an overnight cold fermentation in the fridge for 8 to 12 hours to build more flavor. Do one or two gentle stretch-and-folds in the first two hours to strengthen the dough. Keep an eye on it, as fermentation times might extend for gluten-free or low-yeast adaptations.

4-Preparing the Butter Block: While the dough rests, shape your lamination butter into a rectangle about 20 cm by 12 cm. Use 300 grams of cold unsalted butter, pound and roll it between parchment paper, then chill for 15 to 30 minutes until it’s firm but pliable. For optimal results, keep the butter and dough at similar cool temperatures to avoid any issues during the next steps.

5-Enclosing and First Roll: Roll the dough on a floured surface to a rectangle slightly larger than your butter block. Place the butter on one half, fold the dough over to seal it, and gently roll it out to form a neat rectangle. Be careful not to let the butter peek through, as this step is crucial for even layers in your sourdough croissants.

6-Lamination and Turns: Now for the lamination: perform three single folds, rolling and folding the dough like a letter each time. Chill for 20 to 30 minutes between folds to keep the butter cold and the dough relaxed. After the third turn, your dough will have those beautiful layers ready for the final shape.

7-Resting and Final Roll Out: After the last fold, chill the dough for at least 30 minutes, then roll it to about 40 cm by 60 cm and 3 to 4 mm thick. Work quickly and keep the surface lightly floured. If you’re making smaller croissants, adjust the size accordingly, and handle gluten-free dough gently.

8-Cutting and Shaping: Trim the edges for neatness, then cut into triangles about 12 cm at the base. Stretch each triangle slightly, roll from the wide end toward the tip, and tuck the tip under to hold the shape. Place them on lined trays with space to rise.

9-Proofing: Let the shaped croissants proof at a cool room temperature for 2 to 3 hours until they’re puffy. For deeper flavor, proof overnight in the fridge. Times may vary for vegan adaptations, so check for readiness by how much they’ve expanded.

10-Egg Wash and Baking: Preheat your oven to 200°C (400°F) and brush the croissants with an egg wash for a glossy finish. Bake on the middle rack with a bit of steam for the first few minutes to get that great rise, then continue until they’re golden and crisp, about 15 to 20 minutes total.

11-Final Steps: Cooling and Serving Let them cool on a rack for 10 to 15 minutes to set those layers, then enjoy warm. For storage, keep at room temperature in a paper bag for up to 24 hours or follow the tips in the storage section below. As per the directions, knead the dough for about 10 minutes until glossy, ferment for 8 hours, and bake at 375 degrees F for 30 minutes.