Leave the dough to ferment for around 3 hours, ideally at room temperature between 23-25☌/74-77☏. Place it in a greased bowl and cover it with a lid, plastic wrap, or a damp tea towel. Keep kneading and slapping the dough down on the bench for 5-8 minutes to create a smooth and soft dough ball. Tip the dough onto a floured workbench and knead it into a ball. When the starter is ready to use, mix together the flour, water, sugar, sourdough starter, and salt in a bowl to create a shaggy dough. Ensure that you use your starter before it passes its peak and starts to collapse. 150g can be used for the dough and the remaining starter can be fed again 1:2:2 and stored in the fridge for the next time you need it.Īt a room temperature of around 74 ☏ / 23☌, a starter that’s ready will double, if not triple, easily within 6 hours at that ratio. This will make approximately 175g starter. This brings a fairly small amount of seed starter into the new mix, with double the amount of fresh flour and water.įor this dough, it could be 35g starter, 70g flour, and 70g water. I use a feeding ratio of 1:2:2, (1 part starter, 2 parts flour, and 2 parts water measured in weight)I refresh my starter like this very often, in a clean jar.
If you refresh your starter regularly and use a small amount of seed starter each time, this can slow the acid build-up. To get great and consistent results it’s important that you use an active starter that has a low acid content. You’ll need 150 grams of fed and active sourdough starter at 100% hydration for these sourdough chocolate croissants.ġ00% hydration means there are equal weights of flour and water used when feeding the starter. These are pain chocolat made with sourdough starter so the first thing you’ll need is an active starter. Egg - to brush the pastries with prior to baking.Chocolate - Use chocolate batons or use a good qaulity semi-sweet chocolate, chopped into pieces.Butter - Unsalted is best, but if you only have salted, you can reduce the added salt in the recipe a little.Ingredientsįor these sourdough chocolate croissants, you will need ** The shaped and proofed pain au chocolate can also be refrigerated, to be baked straight from the fridge the following morning. On the morning of day 3, it can be shaped, proofed, and baked.
*The dough can be refrigerated longer once it has been laminated, even overnight again. 11:15am - 3:15pm - proof for around 4 hours in a warm spot**.10am - 11am - chill the dough for at least 1 hour*.2:30pm - 6pm - ferment the dough in a warm spot for 3-4 hours.The timings can be tweaked to suit your schedule. Here is an overview of the timings used to make these pain au chocolat.
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