Simple Way to Make Ultimate Sourdough Croissants

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Before you jump to Sourdough Croissants recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs In The Kitchen.

Remember when the only individuals who cared about the environment were tree huggers as well as hippies? That's a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared burden we have for turning things around. Unless everyone begins to start living a lot more green we won't be able to resolve the problems of the environment. These modifications need to start occurring, and each individual family needs to become more environmentally friendly. The cooking area is a good starting point saving energy by going much more green.

Changing light bulbs is as good an area get started on as any. Obviously you shouldn't confine this to just the cooking area. The normal light bulbs are the incandescent style, which must be replaced with compact fluorescent lightbulbs, which save energy. They cost a little bit more initially, but they last ten times longer, and use much less electricity. One of the advantages is that for every one of these lightbulbs used, it means that approximately ten normal lightbulbs less will certainly end up at a landfill site. Together with different light bulbs, you have to learn to leave the lights off when they are not needed. In the kitchen is where you'll usually find members of a family, and often the lights usually are not turned off until the last person goes to bed. Of course this also happens in different rooms, not just the kitchen. Try keeping the lights off until you absolutely need them, and notice exactly how much electricity you can save.

The kitchen alone gives you many small methods by which energy and money can be saved. Eco-friendly living is not that tough. It's concerning being sensible, more often than not.

We hope you got insight from reading it, now let's go back to sourdough croissants recipe. You can cook sourdough croissants using 8 ingredients and 10 steps. Here is how you do that.

The ingredients needed to prepare Sourdough Croissants:

1. Get 90 g of Sourdough starter.
2. Use 340 ml of Milk.
3. Get 5 g of Instant Yeast.
4. Prepare 575 g of All-purpose Flour.
5. You need 40 g of sugar.
6. Provide 9 g of salt.
7. You need 40 g of softened butter.
8. Use 350 g of refrigerated butter.

Steps to make Sourdough Croissants:

1. On the morning of day 1 (for this is a 2-day recipe) mix together all of the ingredients (except the refrigerated butter). Knead into a dough. Wrap in clingfilm and refrigerate until the afternoon..
2. In the afternoon, when you are ready to start the lamination, get the butter out of the fridge, sandwich it between two sheets of clingfilm, and then beat it flat with a rolling pin. It should end up about 5mm thick, and it should be a rectangular slab..
3. Take the dough out of the fridge and roll it flat so that it is just slightly larger than twice the size of the butter slab. place the butter on one half of the dough, and fold the dough over so that it completely encloses the butter. pinch the edges to seal. Cover with clingfilm and return to the fridge for 15 mins..
4. Now the lamination begins. remove dough from fridge and roll it as flat as you dare. try to make it long and thin. Then do a set of book folds. ie. fold one third into the middle then fold the other third on top of it. It should now be 1/3 of the size and 3 times as thick. Cover with clingfilm and return to the fridge for 15 mins..
5. Repeat the previous step 2 more times (for a total of 3 folds). Then wrap in clingfilm and leave the dough in the fridge overnight..
6. The morning of day 2, take the dough out of the fridge and roll it flat. This may take a while. The goal is to make the dough about 5mm thick (and rectangular). But your dough may be easier or harder to roll (just because) so don't worry if you don't quite get there..
7. Cut the dough into long rectangles, as shown. Depending on the ratio of the rectangle you made in the previous step, your croissants may be short and fat or long and thin. (Long, thin rectangles make short fat croissants).
8. Make a cut in the shortest side of the triangle, and roll into a croissant shape. If your dough allows it, you can stretch the dough a little to help create the shape you want (if you've not done this before, a video is really helpful - Google how to shape croissants) This pastry is quite versatile - we also made cinnamon buns and turnovers from the end scraps - so you can be a bit creative with the shape of your pastries..
9. Cover and prove at room temperature. Ideally, the croissants should double in size. We were a bit impatient and just baked them after 2 hours. This seemed to work. The resulting croissants were quite dense (which by happy coincidence is how I like them). Waiting for them to expand more might produce less dense (more traditional) croissants..
10. Brush with beaten egg and bake at 230C (450F) for 5 minutes, then reduce to 180C (350F) and bake for 15 minutes. Add a dish of water to the oven to increase humidity. We tried to bake the first batch on a pizza stone, but a decent amount of butter leaked out during the baking, which dripped off the edge of the stone and caught fire on the bottom of the oven. So possibly use a baking tray..

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