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Sourdough Croissants Full Tutorial
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Жыл бұрынThis is the video you have been asking us for in a long time. Sourdough croissants video from our sourdough masterclass, will be the first video in a series of lamination videos. We will be posting more videoes the upcoming days showing you all our favorite pastry recipes.
Find the full baking masterclass and home croissants lamination at: simpelmastercla...
Recipe and ingredients for a large dough (see below video)
10000g wheatflour (12,5g protein)
5000g whole milk
10 medium whole eggs
650g sourdough levain (at peak)
150g fresh yeast
1100g sugar
250g salt
(optional laminated dough scraps)
Try to keep all ingredients as cold as possible
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1000g butterblock
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@SimpleSourdough Жыл бұрын
Please like and subscribe. Comment and we will try to answer any questions! Sourdough MasterClass currently at -50% discount simpelmasterclass.teachable.com/ Visit our webshop and website at: www.simpelsourdough.com/ & connect with us at instagram.com/simpelsurdej/ Thank you for your continued support. Any money gathered from this video, will be spend on a new lamination table in the future
@altekameraden6279 Жыл бұрын
6:26 Bonjour Jörg est ce que tu fait des viennoiseries croissants avec du beurre FRANCAIS de Normandie AOP IGP STG SVP ? This was one of your best bakery tours. Really appreciate how he showed the rolling of the croissant in slow motion for us. Thanks for the detailed video close ups and to inaki_tissier for allowing all of us to view his processes. We appreciate your generosity. M KUND de Saint Germain en Laye FRANCE🤔🤔
@lynnemanning9553 9 ай бұрын
What a beautiful art form! It was a pleasure to watch this detailed and mesmerizing process of making croissants....It truly is such an elaborate process.... These croissants are so masterfully done, and just looking at the crumb, and how brown and crunchy after baking, so delicious ❗
@SimpleSourdough 5 ай бұрын
Thank you so much! :)
@sylw9289 Жыл бұрын
Looks sooo good great job! I really enjoyed watching you bake.
@jafetlivetoride Жыл бұрын
I didn’t know croissants took so much effort, beautiful 🎉
@OsvaldoJMoura Ай бұрын
Moro no Brasil. E meus parabéns !
@carlacarramusa451 Жыл бұрын
I really love you guys❤❤❤ Watching your work is hypnotic and relaxing😊😊😊
@SimpleSourdough Жыл бұрын
Thank you so much, we have a lot of new videos out now
@coconutgroveurbanfarmstead9220 Жыл бұрын
Ive been hoping you would make more content! I love your channel. I used to live in denmark and am hoping you could teach us how to make the classic snail?
@SimpleSourdough Жыл бұрын
It will come :-) Thank you!
@katherineweidel2523 9 ай бұрын
I found your account recently, and it is *chef's kiss*! I'm wondering when you add the old dough scraps?
@SimpleSourdough 5 ай бұрын
During the next mix right away
@kulwantjessy3626 Жыл бұрын
Wonderful! I have been waiting for this!! Thank you Peter and team
@SimpleSourdough Жыл бұрын
You are welcome 😊🙏
@salah8049 5 ай бұрын
Thank you so much ❤❤❤❤
@SimpleSourdough 5 ай бұрын
You too!
@lamaisonbleue1 Жыл бұрын
Thanks for updating this video , sadly I now have to reduce my butter intake since I have started baking these croissants. 3.5k of dough for one person.😱 I now share these with my neighbour, they say thank you. 🙏 🫣
@dasargilamauloeapa 11 ай бұрын
Lamination : Butter locking, Double, & Single is this usually in use for croissant lamination ? I really hard to get Fresh yeast, in my country Indonesia can i replace fresh yeast with full sourdough or any recipe for making fresh Yeast. Greeting from South East Asia - Indonesia
@blilianarojas7468 Жыл бұрын
Me encantó su video, en qué proporción puedo reemplazar la levadura fresca con la instantánea?
@SimpleSourdough Жыл бұрын
Thx!
@paschmi18 Жыл бұрын
Danke vielmals für die genauen Instruktionen. Ich versuche es mit kleineren Teig Mengen ohne Laminierugsgerät- vielleicht gelingt es???🙏.
@SimpleSourdough Жыл бұрын
Thank you so much, we have a lot of new videos out now
@denisehammons779 Жыл бұрын
Thank you for making this video! Beautifully done! What temp do you proof at?
@SimpleSourdough Жыл бұрын
Thank you Denise! :-)
@SimpleSourdough Жыл бұрын
Proofing at 28c
@itsmebrandaman Жыл бұрын
More vids guys! Love it.
@SimpleSourdough Жыл бұрын
More to come :-)
@parelli2094 Жыл бұрын
I always refer to your recipes. I'm also waiting for a video how to make baguettes.（I was able to complete classic sourdough bread with your recipe...with oven switch off).
@SimpleSourdough Жыл бұрын
Thank you :-)
@peterparkour2137 4 күн бұрын
So how much butter per 10000g flour? Because it's clearly not 1000g as specified in the video description.
@claritean 5 ай бұрын
Pure magic
@SimpleSourdough 4 ай бұрын
❤️
@pomgunner Жыл бұрын
Can we make it without yeast? Just sourdough.
@SimpleSourdough Жыл бұрын
Yes - use a fresh levain with low acidity, a dryer starter or pasta madre.
@chrisjones2484 10 ай бұрын
Awesome video! May I ask what kind of oven you are using ?
@SimpleSourdough 10 ай бұрын
Rofco B40 :D
@chrisjones2484 10 ай бұрын
@@SimpleSourdough thank you!
@NicolasEjzenberg 4 ай бұрын
Hello what's the hydration of your sourdough starter ? is it 100% water to flour ratio ?
@franciscovallejo2278 Жыл бұрын
Thanks for sharing your knowledge. What is the final temperature of kneading?
@SimpleSourdough Жыл бұрын
5-8c Thank you!
@namu0327 3 ай бұрын
If I'm using dry yeast, can I just use half ?
@debbiethorne6222 2 ай бұрын
Darn, this recipe also includes yeast. Was looking for JUST sourdough for the croissants.
@Erri-kb6et Жыл бұрын
Hello, very nice video. I make croissants by hand only with levain (FP 6-7h). They come out very good but the next day they are soft and not crisp anymore. I pop them in the oven and that helps. Is there anyway that I can make the crispiness last longer? (without additives please, I don't want that in my food). Thanks in advance.
@Spookmaster88 Жыл бұрын
No, bread becomes soft due to reabsorption of moisture from the air. When baked bread, of any kind, loses moisture resulting in crust and crispy texture. Certain kinds of bread utilize dried fruit, salt and certain baking methods for preservation but it doesn't translate to croissants. You could possibly keep your croissants in an airtight container with a large amount of dessicants to dry out the air, but I doubt it would work well.
@nagashg60 5 ай бұрын
Is yeast a must besided sourdough or you could do without it as well?
@SimpleSourdough 5 ай бұрын
Both works but with only sourdough its a different process
@nagashg60 5 ай бұрын
@@SimpleSourdough you think, somewhere in time you could cover that or only what you sell at the shop?
@user-nw7jq5gj5s 6 ай бұрын
Mate I'm making this recipe and 1000grs butter seems way to little for the recipe ?
@EduardoMunoz-ye3nr 6 ай бұрын
Can they be done without the yeast? Otherwise they're not really sourdough no?
@mestugk22 10 ай бұрын
How is this still sourdough when you add commercial yeast ?
@msprice9319 2 ай бұрын
Genial!
@SimpelSurdej Жыл бұрын
🔥
@SimpleSourdough Жыл бұрын
:)
@NicolasEjzenberg 4 ай бұрын
How much dough scraps do you put ?
@wladwlad6367 Жыл бұрын
Thank you from Russia!
@SimpleSourdough Жыл бұрын
Very welcome 🙏
@Tyelz0r Жыл бұрын
Great video as always! At what temperature do you laminate? Do you let the dough warm up anyhow or just laminate straight from the fridge after cold ferment?
@SimpleSourdough Жыл бұрын
The dough as cold as possible. The butter is room temp :)
@Tyelz0r Жыл бұрын
@@SimpleSourdough Thank you! 🙇♂
@JacobMargolis Жыл бұрын
Can I sub 1:1 ratio of saf gold for the yeast?
@SimpleSourdough Жыл бұрын
I'm not sure, haven't tried but my friend uses saf yeast and it works fine. Tho he uses a little less than fresh yeast.
@JacobMargolis Жыл бұрын
Thanks!
@blilianarojas7468 Жыл бұрын
¡Gracias!
@SimpleSourdough Жыл бұрын
Thank you 🙏
@SimpleSourdough Жыл бұрын
Thank you so much, we have a lot of new videos out now !
@NicolasEjzenberg 6 ай бұрын
Hello how much is 10 medium eggs in gram ?
@mariahbrown5117 9 ай бұрын
I wish this was a HOME recipe
@NicolasEjzenberg Жыл бұрын
Wow that's an amazing recipe ! Only 1000g butter ?
@NicolasEjzenberg Жыл бұрын
Ah ok 1000g butter per 3.5kg dough
@SimpleSourdough Жыл бұрын
Yeah :-)
@patrikandersson3975 Жыл бұрын
What is the purpose of using fresh yeast instead of only going with sourdough?
@SimpleSourdough Жыл бұрын
More airy/crispy and less sour croissants
@leonakadir3833 Жыл бұрын
I just looked up sourdough croissants but these aren't, they have yeast in them.. why call them sourdough when its just an ingredient?
@michaelosborne3414 Жыл бұрын
Agree, looks like levain is such a small percentage it's just a little for flavour, but the rise comes from the commercial yeast, so they're not sourdough croissants!
@SimpleSourdough Жыл бұрын
It gives taste and umami to the croissants that's why we use the sourdough in this manner. I can assure you the recipe and fantastic and the recipe is great. We lacto ferment the dough for 2-3 days before rolling out, so the sourdough has done it's magic :)
@SimpleSourdough Жыл бұрын
@@michaelosborne3414 Please see answer below :)
@HernanMaroniV Жыл бұрын
A New follower here from Argentina!! Great videos and mastering!
@nagashg60 Жыл бұрын
Nicely done! I am just sad, I need to stretch and fold by hand. :) It's easier with a machine. :) Thank you!
@SimpleSourdough Жыл бұрын
Hehe indeed. Our Masterclass is how to hand laminate 😊🥐
@nagashg60 Жыл бұрын
@@SimpleSourdough will check out for sure. Your videos are sooo relaxing! My bread game got also much better thanks to you.
@AngeleyesLinda777 Жыл бұрын
Omgosh yum!
@SimpleSourdough Жыл бұрын
🤍
@scottperine8027 9 ай бұрын
Very skillfully done,your a credit to your gender.
@NicolasEjzenberg Жыл бұрын
What's the weight of each single croissant? Looks huge ! Ahah
@SimpleSourdough Жыл бұрын
120g
@NicolasEjzenberg Жыл бұрын
@@SimpleSourdough thanks a lot that's a generous weight !
@vera.k.3009 Жыл бұрын
I thought it's a sourdough 🤷 but they have a yeast👎
@NicolasEjzenberg 6 ай бұрын
I guess it's for better control of the dough rise however I'm sure it can work without yeast.
@my_gas6663 3 күн бұрын
For production , IT IS better to have yeast fresh or dry for better control.
@nomadtraveller7806 Ай бұрын
Your gram measurements are way off.
@getflourish 11 ай бұрын
Please don’t call it sourdough croissant if it requires 1.5% fresh yeast :/
@SimpleSourdough 11 ай бұрын
Why not?
@cogybear 7 ай бұрын
Like someone with an industrial baking machine and laminator needs to watch your video… Why didn’t you say so in the description, a waste of time.
@nikolaskallianiotis8622 Жыл бұрын
Sorry but these are not sourdough croissants. Sourdough means 100% leavened using sourdough culture only but you add lots of commercial yeast. Sourdough doesn't stand a chance to ferment the starches and create CO2. Commercial yeast is much stronger and faster in fermenting sugars. Therefore I suppose that sourdough is added just for the taste and nothing more. If you want to see real 100% sourdough croissants then I suggest to watch one of the many videos of Proof Bread.
@SimpleSourdough Жыл бұрын
You are right, we use the sourdough for taste and umami only. That’s why we ferment for a long time. Commercial Yeast is almost inactive at proofing 1-2c
@nikolaskallianiotis8622 Жыл бұрын
@@SimpleSourdough Hi, thanks for the reply. What's the reason to avoid 100% sourdough fermentation? Is it the enriched dough that makes difficult and risky the fermentation process ? i believe it's all down to how strong is your starter.
@SimpleSourdough Жыл бұрын
Simply because we think they are better. More airy/flaky/crispy and without the sour notes from a long bulk proof.
@nikolaskallianiotis8622 Жыл бұрын
@@SimpleSourdough Understood. I'm a home baker but I use Sourdough almost exclusively the last 8 years. Of course I have made croissants and the conclusion is (the same with any enriched dough) that if you have a strong starter, you can control the temperature and adjust accordingly the inoculation you can entirely avoid sourness. At the same time the final product has the same quality characteristics as any other being made using commercial yeast. It may be interesting to contact Proof Bread, they are open to exchange experience and knowledge with other bakers that use Sourdough. Anyway, thanks for the reply once more.
@Erri-kb6et Жыл бұрын
@@nikolaskallianiotis8622 Γεια σου Νικόλα...και εγώ τα φτιάχνω χωρίς μαγιά. Χαιρετισμούς!
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