Make these fluffy golden Croissants for breakfast or a tea time treat
270 g flour
10 g fresh yeast (or 5 g dry yeast)
200 g heavy milk or cream
1 tsp. sugar
300-400 g flour
50-80 g milk or water
3 Tbsp. olive oil
Pinch of salt
Mix and ferment sourdough for 3 hours at a temperature of 30C. Then add other products to sourdough and knead the soft dough. Ferment the dough for 2 hours at 26C, punching it down twice.
Divide the dough into 3-4 pieces, roll each piece into a circle.
Initially divide each circle into 4 parts, then halve each part. You may divide as many times as you want, depending on the size of croissants you want.
Place jam in every square
Roll each piece of dough, shaping it into a croissant. Place all the croissants onto oiled baking paper. Leave it to proof at 30-45C then brush with egg.
Bake in the oven preheated to 200-220C for 30 minutes or until golden.
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