MY FIRST SOURDOUGH CROISSANT
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- เผยแพร่เมื่อ 27 ส.ค. 2024
- Today's video will show to most important steps to make a nice flaky sourdough croissant. Rich in butter and deep in flavour. #Sourdoughcroissant #croissant are the delicious flaky sweet levained bread that everyone loves. Who can stop eating these sourdough croissants?
#healthynastikitchen #sourdoughcroissantrecipe
Follow the video until the end to learn every single step of this sourdough croissant.
This is the recipe that I use.
Croissant:
50 gr sourdough
50 gr sugar
300 gr liquid (2 eggs and the rest milk)
435 gr flour
8 gr salt
for the lamination, you will need 276 gr of butter.
the rest is simple, watch the video and you will see great things.
• MY FIRST SOURDOUGH CRO...
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Going give it a go today 😢hopefully it works, never can successfully made a croissant. You made look so easy 😊
@@crystallau1364 let me know how you go. I wish you the best of luck with it.
Thanks for sharing how to make them! They look delicious!
Thank you, I hope you'll give it a go
This is very helpful! Thank you!😊
It's my pleasure to be helpful
Hey Giusseppe!
Thank you for your video. I made croissants now third time with your video. (Before i tried different recipe several times, but result for terrible). Everything is fine until the baking point. 170• is not very much for sourdough, or is it? I tried baking on 250 and 230 and on 250 after 17 minutes they are very raw inside but outside is already brown. 230 - the inside and outside was fine, but needed like 40 minutes baking, but a fat bun came out. None of the butter leaked, it was just like brioche. I also watcched your other videos about croissants, this time i used no eggs, the taste was great, but raw. Any tips i should try?
Thank you for your answer and videos
@@misahonzova4547
@misahonzova4547 To answer some of your questions from my little experience, I can say that it's better to bake them in a ventilated oven at 180⁰C for max 25-27 minutes. This also changes in accordance with your oven performances.
For what concerns the brioche like texture, that means 2 possible issues:
1- You have proven them at a temperature of above 26⁰C and this way, the butter melted too rapidly.
2- it could also ve that you laminated your butter too thin and it got mixed up I side the dough during the lamination, it could also be that, you have worked the dough in a warm environment and the butter melted while laminating.
I hope that by fixing these few things you'll have a better product. Keep in mind that it's important that you practise more. This will help you grasp a better understanding in any field of baking.
Thank you. I tried testerday again. I had to bake them 45 minutes yesterday at 180, so they are at least little golden, but inside are raw. 🤔🤔🤔 afterwards i baked bread and was done in normal time. I need to figure out the oven thing. 🙏
Hi thanks for the amazing video! Im thinking of making one this weekend, what flour did you use? Just AP? I wonder what they use at the patisserie
Thank you so much for your feedback. I used some strong flour or also called bakers flour
Hey, thanks for the video ! Are you sure about your dough recipe numbers ? It seems very hydrated for a croissant dough ! Can you explain also how you made the sourdough dough the day before please ?
Absolutely, the ingredients are correct for the flour that I use.
Very strong flour.
I just mix all the ingredients together let proof for an hour and sequently I put into the fridge over night.
Thank you for your question.
@@nastikitchen Thanks a lot for your quick answer, have a nice day / evening =)
@@NicolasEjzenberg my pleasure 🙏
@@nastikitchen I don't understand because for all the other recipes, the hydration of the dough is around 50% where your dough regarding the numbers would have like a 70% hydration... Is your starter a stiff starter ? How long shall we wait for the croissants to rise ?
@@NicolasEjzenberg hello again, I'm glad you asked this question.
When I developed this recipe I used a flour with a very high content of protein (14%), and that means also a very high content of gluten, and in this instance the 70% hydration might equal to a 50% hydration to a recipe that doesn't use high protein/high gluten ratio.
This especially because flour with less gluten had less ability to absorb liquids.
I used in this recipe a 100% hydrated starter culture.
I'd suggest you that if your flour had low absorption ability to maybe reduce to a 50%.
It will all depends on the strength of your flour. I hope this helps you in your croissant making. Thank you again for commenting and asking important questions, this was definitely one of the best questions ever.
was your starter active when you used it?
Yes it was very active
So some butter will come out from the dough when it is rolled? That is normal?
Some might cone out yes
No hate but isn't the thumbnail a bit misleading? Because the crumb structure of the croissants are very different
I thought it was very similar, that was just another croissant of bigger size that I made previously.
I apologise for the misleading thumbnail.
@@nastikitchen Oh it's just that the croissants you made had a bit less of an open structure/honeycomb structure. No big deal
When the dough is kneaded whether it rises over night in the refrigetor or at room temperature?
Sandra. If you let your dough rise in the fridge it will be more acidic
@@nastikitchen that is 100% not true. The refrigerator will retard acetic acid and encourage lactic acid.
I heard you said 300 gr of liquid. Is that correct?
Total amount of liquid is 300 gr.
2 eggs + milk or water depending on your choice.
Can I ask how long was your second proof? Thanks
Absolutely
There is no real time frame to follow but rather texture. When they wobble like panna Cotta, they are ready to ve baked.
Also make sure you prove them a temperature of 26⁰-28⁰C.
@@nastikitchen I used a stiff sourdough starter yesterday, it has a rise problem. Proof for 12 hours but still not wobble. I guess I should just use the original starter and try again since I don’t have any problem using my starter for the country loaf. Thanks for the reply!
@@lanwang4449 have you bulk fermented it long enough?
@@nastikitchen I did. And I rested the dough in the fridge overnight. I finally did the second proof for 24 hrs and they finally look right, however the inside still pretty dense. I will try your recipe tomorrow. I believe not change the starter’s ratio will make the whole thing better. Thanks for all your help.
Ciao Giuseppe, potresti farlo anche in italiano per favore?! Grazie
Assolutamente si, posso tradurlo stasera. Grazie per la domanda.
Grazie grazie!!!! Attendo allora!!!
@@santorodariods ecco qua, mi son ricordato che ne avevo già fatto uno.
th-cam.com/video/WwP06NjIbKM/w-d-xo.html
@@nastikitchen perfetto! Grazie!!!!!
I was going to roast you on your horrible technique but the results speak for themselves
Thank you for your kindness. I appreciate people who give advice if possible rather than aggressively judge others people job.
Love to you mate.