Sourdough Croissant Recipe
Ingredients
- 44 grams sourdough starter at 100% hydration
- 100 grams water
- 100 grams bread flour
- 426 grams bread flour
- 135 grams milk
- 77 grams beaten egg (this is about 1.5 eggs, save the rest of the egg for the egg wash before baking)
- 60 grams granulated sugar
- 5 grams salt
- 41 grams unsalted butter (room temperature)
- 361 grams good quality unsalted butter for laminating
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