Sourdough croissant roll. Dozens of buttery, flaky and aromatic layers, made at home!🥐
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- Опубліковано 18 лют 2024
- I have never eaten more delicious and aromatic croissants/brioches! I simplified this process as much as I could, but those who bake with sourdough starter understand why it's worth their time!
* In total, you need:
50 g / 1.76 oz sourdough starter
400 ml / 14.10 oz of milk
150 g / 5.29 oz of sugar
550 g / 17.63 oz of flour
350 g / 12.34 oz of butter
1 teaspoon of salt
* I leave the recipe here:
To activate the starter we need
50 g of starter (from the fridge)
50 ml of milk (temperature does not matter)
1 spoon of sugar
50 g of white flour for bread
Mix everything well, so that there are no lumps of flour, cover with a plastic film, and leave at room temperature for 2-3 hours. This sourdough starter will rise faster than the one with water.
When the starter has doubled its volume, it is ready to work!
Next we need:
150 g / 5.29 oz - of active sourdough starter
350 ml / 11.83 fl oz - of cold milk
100 g / 3.52 oz - of sugar
500 g /17.63 oz - of flour
1 teaspoon of salt
100g / 3.52oz - soft butter
For sheets
250g / 8.81 oz - frozen butter
In a bowl, put the sourdough starter, milk, sugar, mix actively, then add flour and salt, knead the dough until it becomes homogeneous, then add the soft butter, knead until you get a soft dough that does not stick to the hands. The dough is covered and put in the freezer for 12 hours, the butter is put in the freezer for 12 hours.
After 12 hours, remove the dough from the refrigerator, roll it into a rectangle. Grate the butter through a grater, and put it on top of the dough. Cover the butter well, so that it remains inside the dough. Wrap the dough at least 3 times. Then put it in the fridge for an hour. After an hour, roll the dough into a large rectangle, cut it in half, and then into triangles of equal sizes. Roll the triangles easily, without pressing them, place them on a tray lined with baking paper and let them rise for an hour at room temperature (covered with a towel). After you have noticed that the croissants have increased in volume, brush them with beaten egg and bake in the preheated oven at 200 C / 392 F for 45 minutes, until they are very well browned!
Let it cool completely!
Enjoy with pleasure!
Sourdough starter recipe here 👉 • Sourdough starter, sim...
СпасиБо, подруга, ты-настоящая!!!!!!
Великолепно! Спасибо!
One of the BEST videos I’ve ever watched on SD croissants 🥐 Thank you so much for sharing your knowledge!
I love your recipes!!❤
هذا العجين المحبب على قلبي شكرا لك❤
Perfect & stylish ❤❤❤
Cada dia mais nós surpreende com essa sabedoria dada por Deus você faz tudo com tanto amor e delicadeza que não existe dificuldade é perfeita sua receitas Deus abençoe
❤ yummy thanks for sharing the video 😊
تسلم ايدك ❤
Бесподобно, это как произведение искусства ❤❤❤
❤️
Mulțumesc frumos
Благодарю , замечательный рецепт, спасибо.❤🎉🎉🎉🎉😊
Pięknie i na pewno smacznie ❤
Спасибо, Вам!!!
Mmmmmmm I know that smells and tastes delicious. You're making me hungry. Lol😊
Супер, обязательно попробую испечь ❤
Your recipes are amazing. Do you use unbleached unenrinched flour?
Seus vídeos são tão esteticamente lindos!!🩷
Excelente!! Podrías hacer unos para diabéticos? Gracias 😊
Ой надо попробовать 😮❤
Благодарю Вас ❤
Браво. Жду каждый раз что вы покажите.👌
Çok güzel
Mi piace❤
Music? Love your baking skills!
Гарні булки)
Умница❤
Только вот на круассаны тесто не поднимается как на хлеб ...
Из-за сдобы?
Thank you looks great🙏can you please explain to us how we make any type of bread starter?!! Thank you
Hi, yes of course. I have a video on my channel where I show step by step how to give life to a sourdough starter, I leave the link here.👉 ua-cam.com/video/dVNcQt_Q9kw/v-deo.html
@@Ricettecaterina thank you 🙏😍
Me encantan, te felicito . Me gustaría hacer los croisands yo misma, pero dónd está la receta de la masa madre?? SALUDOS DESDE LA HABANA, CUBA
Busca en la red. hay muchas y no difícil, 2 agua 2 harina , bien disuel y espera q fermente.... Doblará su tamaño
Buen dia amiga! Hermoso y petitoso croasant, mil gracias a ti!😘
Интересно, этот 50 гр закваска то же самое, что живые дрожжи из магазина?
Co. O hacer la masa madre?
What is the Sour Dough starter?
@Ricettecaterina Caterina, buna ziua! Sânt începătoare în acest domeniu, vreau foarte mult să mă învăț să coc paine. Am făcut maia pe baza de faina integrala: 2 linguri apa, 2 linguri de faina. Azi e șasea zi. Maia miroase a acetonă. E normal așa să fie? Câte zile ar mai trebui să o hrănesc? Vă mulțumesc anticipat pentru răspuns. Din toate explorările mele prin internet, am rămas la D-voastră. Aveti cel mai interesant content, cu explicații ușoare și detaliate cum de copt pâine. Vă mulțumesc ❤
Buna ziua, da este normal sa miroase a acetona, sfatul meu este sa mai hraniti inca 3-4 zile, din 12 in 12 ore, adica de doua ori in zi. Si dupa ce observati ca este activa si creste mult in volum, puteti sa incepeti a coace paine cu ea.
@@Ricettecaterina Va mulțumesc!!!❤️
@@RicettecaterinaCaterina, mi-a ieșit maia datorită sfatului d-voastra, mirosul de acetonă a dispărut, este miros doar un pic acru. Ieri am copt paine❤, s-a ridicat bine si e gustoasa, trebuia vreo 7 minute sa o mai las la copt, deja va fi lecție pe viitor. Acu nu știu cum să păstrez maia. Am hranit-o de dimineață și am lăsat-o la temperatura camerei. Seara trebuie să o mai hrănesc și să o pun deodată în frigider?
@@lenacretu Buna ziua, Doamne cît de mult mă bucur!!! Puteți să o puneți în frigider deja. Numai dacă nu coaceți des paine, va trebui să o hrăniți macar 1 dată în saptămînă, asta pînă o să o întăriți bine. Succes în continuare și baftă. ❤️
@@Ricettecaterina Va multumesc D-voastra pentru ajutor!!! Domnul sa va aiba in paza!!!❤
👍🏻🙏❤️❤️❤️🇺🇦
La receta está incompleta
ممنون ازشما،زیرنویس دیگرزبانهارا فعال کنیدلطفا
Do you have to watch your weight with all this bread?
Hi, no, I don't focus on my weight, as a rule, what I film happens once a week. I go to work like all people, I have a small household, and a rather large family. Everything is eaten quickly because there are many of us 😆. Especially children are looking forward to it. I love everything made from dough, and I eat them with love and appetite, I have only one rule " don't buy sweets, bread and other things made from dough, from the store" I try to make everything at home, with good flour, with butter and not margarine, with sourdough starter and less commercial yeast, and of course the amount of sugar and fat, I reduce it in all recipes. And a lot of movement, walks with children and the dog for example.
Who cares about weight when you have so much delicious home made food 😍. Every time I visit my grandparents, who live in a small town with zero access to all the foods with junk and preservatives, I eat a ton of grandmas homemade food. I come back home after a couple of weeks to find out I actually lost a couple of pounds lol. It's amazing what avoiding commercialized products will do to your health.
@Ricettecaterina thank you so much for your kind response. I'm trying to lose weight and get healthy and I've been told to eat sourdough bread. I love your channel. I'm gonna try your recipes. I use unbleached unenriched flour as I've heard it prevents a person from gaining weight. Thanks again. God bless 💓🙏
Non c'è altro dio all'infuori di Dio, Muhammad è il Messaggero di Dio e Gesù è il Messaggero di Dio. Dio è uno. Nessuno ha generato, non è nato e non era uguale a nessuno. Leggi il Corano e la biografia di il profeta Maometto per conoscere la verità.L'Islam è la religione della verità, del conforto e della rassicurazione.