Close this search box.
Close this search box.

French Croissant with Sourdough

Here are some really delicious French croissants to start your day with! Soft and beautifully puffed, they become even more digestible thanks to sourdough in their preparation.
As you will see, preparing croissants with sourdough will take some time, but I assure you that the results will repay you for the extended effort!
Preparation: 1 hour 1 minute
Cooking: 20 minutes
Rising Time: 18 hours
Total Time: 19 hours 21 minutes
RECIPE FOR: 8 People


  • Stand Mixer
  • Baking Sheet


For the First Dough

  • 1 kg Bread Flour W360, 13% - 14% of proteins
  • 375 gr Ripe Sourdough Refreshed twice
  • 200 gr Egg Yolks
  • 250 gr Water
  • 375 gr Granulated Sugar
  • 125 gr Softened Butter

For the Second Dough

  • 750 gr Bread Flour W360, 13% - 14% of proteins
  • 50 gr Egg Yolks
  • 75 gr Granulated Sugar
  • 200 gr Water
  • 50 gr Flavoring Paste for Croissant Click here for the recipe
  • 40 gr Salt
  • 500 gr Soft Butter still plastic


  • Mix the flour, ripe sourdough, sugar, and egg yolks dissolved in half of the water in the recipe. Start kneading until the gluten link is fully formed.
  • Taking a piece of dough and spreading it out with your hands, you should form a thin film of elastic dough.
  • Add the remaining water and allow it to be absorbed into the dough.
  • Finish by adding the butter.
  • Let rise at 26-27°C (79°F - 80°F) for 12 hours until the dough has tripled in volume.
  • Add the flour to the first proofed dough and let the dough knead very well until it has formed a strong gluten mesh again.
  • At this point, start incorporating the egg yolks, letting them be absorbed very well, and kneading at medium speed.
  • When the dough is well-formed, add the sugar, salt, and aromatic mix and knead until the dough is homogeneous
  • Adjust with water to have a soft but very elastic consistency with a well-developed gluten mesh.
  • Let the dough rise 1 hour at 28-30°C (82°F - 86°F) and roll out to about 2-3cm giving it a rectangular shape. Chill in the fridge for 30min
  • Put the butter between 2 sheets of grease-proof paper and roll it out with a rolling pin forming a rectangle 1cm thick.
  • Place the butter in the center of the dough, turn the top and bottom ends toward the center. Put the dough again 30min in the fridge.
  • With the dough rolled out in front of us (in a vertical direction), fold the dough’s top edge to about 2/3 of the dough’s height and then overlap it with the lower edge. In this way, we will obtain a rectangle of dough composed of 3 layers. Put the dough again 30min in the fridge.
  • After resting, roll out the dough to the thickness of 1cm, keeping the sides closed sideways and make a double-fold.
    Bring the upper and lower flaps towards the center and fold them in half, thus obtaining a rectangle with 4 layers of dough. Put the dough again 30min in the fridge.
  • Roll out the dough at ½cm thick and cut out triangles about 20cm high.
  • To form the croissants, stretch the triangle while holding the base in your hand. Secure the tip on the table and roll the base toward the end.
  • Place croissants on a baking sheet and proof for 90min at 30°C (86°F).
  • Once ready, leave the croissants at room temperature for about 10min and bake at 190°C (374°F) for about 15 minutes.
  • Once out of the oven, brush with boiling invert sugar or boiling sugar syrup.


The best way to store croissants is to freeze them after baking and store them at -18°C (0°F) for about 30 days.
When you want to enjoy them, thaw them in the oven to give them back their fragrance!


Serving: 100g | Calories: 1739kcal | Carbohydrates: 267g | Protein: 33g | Fat: 59g | Saturated Fat: 34g | Cholesterol: 467mg | Sodium: 448mg | Potassium: 350mg | Fiber: 7g | Sugar: 64g | Vitamina A: 1934IU | Vitamina C: 1mg | Calcio: 94mg | Ferro: 13mg


9 comments about “Croissant con Lievito Madre”

  1. salve buonasera ma nel cornetto a lievito misto come posso sostituirlo con tutto lievito di birra mi saprebbe dare una risposta’? grazie

    1. Ciao Alessandro,
      grazie mille per la tua segnalazione, il burro per le pieghe è 500gr, anziché 350!

      Ho corretto la ricetta!
      A presto!

Lascia un commento

Your email address will not be published. I campi obbligatori sono contrassegnati *

Voto della Ricetta


Restiamo in contatto

Iscriviti alla Newsletter di Biancolievito!

Niente spam o offerte promozionali…Promesso!