The Cozy Bread Nook

Hello Everyone! You will most likely see a lot of posts from me this coming week. I have been sick and have not been able to post a few of the recipes I had tried at the beginning of January. Please stay tuned as I work to bring my blog up to speed.

Let’s dive into January with a yummy sourdough croissant recipe from the website ‘Simplicity and a Starter.’ The recipe is titled ‘Easy Sourdough Crescent Rolls Recipe’ and it is very delicious! The link will be added to my Links & Supplies page. Here are the ingredients you need to start.

Ingredients:

• 113 grams (1/2 cup) Unsalted Butter
• 240 grams (1 cup) Milk
• 200 grams (1 cup) Active Sourdough Starter
• 1 Egg, Room Temperature
• 70 grams (1/3 cup) Sugar
• 450 grams (3 3/4 cups) Bread Flour
• 9 grams ( 1 1/2 teaspoons) Salt
• 26 grams (2 tablespoons) Unsalted Butter **This is for brushing the top of the dough before it goes into the oven.**

Supplies:

• Small Saucepan
• Food Thermometer
• Bowl & Spatula or Stand Mixer with Paddle Attachment
• Plastic Wrap or Bowl Covers (listed on Links & Supplies page)
• Bread Heating Box (Optional)
• Rolling Pin
• Pizza Cutter or Sharp Knife
• Parchment Paper

The first step is to heat the butter and milk in a skillet. This isn’t something I ever do so I was freaking out because I did not want to over heat the milk. I kept checking it with my food thermometer making sure I didn’t go over 120 degrees as suggested on the recipe.

The second step is to mix your starter, egg, and sugar together. If you have a stand mixer then use your paddle attachment. Once those are all mixed together, add in your warm milk. The last step for the perfect dough combo is your bread flour and salt. After everything is mixed together, your dough is going to look thick and sticky. Cover your bowl with a bowl cover and let it rest for 30 minutes. Per the recipe I followed, this will allow your gluten to rest before kneading.

In the recipe she used a shower cap, but I recommend purchasing the bowl covers from Amazon that I have in my Links & Supplies page. They are very easy to work with and all you need to do is wash them before your next use.

If you’re like me and haven’t purchased a stand mixer then this part will be a little tiresome. Once the dough has rested for 30 minutes, you will need to knead it for about 15 minutes. Those of you that have a stand mixer will need to use your dough hook attachment. Your dough should be smooth and shiny after kneading. Next, you will need to put your bowl cover back on and let it set in a warm place to double in size. This could take 4 hours or more.

I couldn’t get my dough to double in size. I even waited several more hours, but it is winter time and my house is cold. I have a bread heating box ordered and on the way to help me with future recipes. If you get yours to double in size please let me know what temperature you had your kitchen at and how long your bulk rise took in total.

Now it’s time to separate our dough out into two balls and use our rolling pin to roll it out on a floured surface. Using a pizza cutter, you need to cut out your wedges as pictured in the original recipe I followed. I was also working on other recipes at the time and got distracted so I ended up not having wedges on my first dough ball. Please pay attention to the way they cut out their croissants because I wish I had!

I tried to make it look more like wedges on the next cut, but I should gave made fewer cuts in order to do it properly. I ended up with these baby croissants in the end.

I followed the recipe and baked them at 375 degrees for about 16 minutes. They weren’t the big gorgeous croissants you see in a bakery store but they still turned out delicious!

I topped mine with butter and strawberry jelly and served it with bacon and eggs for a delicious breakfast! Please see the recipe in my Links & Supplies page for a more step by step overview. Stayed tuned for the next one!

Sincerely,

Tiara