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Sourdough Croissants
Sourdough Croissants

Before you jump to Sourdough Croissants recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Dollars.

Remember when the only people who cared about the ecosystem were tree huggers as well as hippies? That has completely changed now, since we all seem to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. The experts are agreed that we cannot transform things for the better without everyone’s active participation. This should happen soon and living in approaches more friendly to the environment should become a mission for every individual family. Here are a few tips that can help you save energy, primarily by making your kitchen more green.

You may prefer cooking food with your oven, but using a microwave instead will cost you much less money. Possibly the realization that an oven makes use of 75% more energy will motivate you to use the microwave more. In comparison with your stove, you can make boiled water and also steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. You would be forgiven for thinking that an automatic dishwasher uses more energy than washing dishes the old-fashioned manner, but you would be wrong. You get the highest energy savings by fully loading the dishwasher before commencing a wash cycle. Don’t dry the dishes by using heat, use the cool dry or air dry options to increase the money you save.

The kitchen on its own provides you with many small means by which energy and money can be saved. Natural living is something we can all do, without difficulty. It’s related to 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 achieve it.

The ingredients needed to make Sourdough Croissants:
  1. Prepare 90 g Sourdough starter
  2. Take 340 ml Milk
  3. Use 5 g Instant Yeast
  4. Use 575 g All-purpose Flour
  5. Get 40 g sugar
  6. You need 9 g salt
  7. Get 40 g softened butter
  8. Use 350 g 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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