Vegan & Gluten-free Sourdough Croissant

Directions

• Build The Levain
• Mix all ingredients of the levain in a clean glass jar. Let it sit at room temperature for 4-6 hours or until it doubles or even triples in size.
• Mixing The Dough
• In a large mixing bowl, mix all the ingredients well until it forms a dough ball.
• Leave the dough covered for 6 hours or until it doubles in size.
• When the dough is almost ready. Laminate your butter block. Mix together the flour and 310g vegan butter, then roll it into a rectangle of about 7 x 9″, in between two sheets of parchment paper. Put your butter block into the fridge until it’s ready to use.
• Once the dough has completed the bulk fermentation, place your dough on a half sheet pan and flatten it until it is roughly the size of the pan. Chill your dough in the freezer for 30 minutes and then transfer to the fridge for another 30 minutes.
• Lamination
• The most important thing in lamination is that you must make sure that you have the right consistency in your dough and butter block. Your butter has to be a bit pliable but not breakable. In order to test it, you can push your finger slightly into it. If it makes an indentation without having any butter stuck to your fingers, then it’s ready to use.
• Flour your countertop, then transfer your rectangle of dough onto the work surface. Make sure that your butter block is the size of half of the rectangle. Place the butter block onto one half of the rectangle and fold it over like you are closing a book. I recommend you to take a look at Artisan Bryan’s youtube video for more details.
• Use your rolling pin from the center to push gently down so that the butter is evenly distributed. Now, roll your dough out until it is about triple the original length.
• Once your dough is about tripled in length, trim the uneven edges so that you have a neat rectangle.
• If in any situation your dough tore during lamination, use the trimmed dough to cover the crack.
• Fold the dough into thirds, then place your dough on a floured pan and cool it down for 15 minutes in the freezer.
• After 15 minutes of cooling, roll the dough out again until it has tripled in length. Fold one corner of the dough in 1/4 of the dough. Fold the rest of the dough in towards that slight fold, and then close the whole thing like a book.
• Transfer the dough into the freezer for 15 minutes, then place it into fridge for 30 minutes before rolling it out again.
• After the resting time, you can now roll the dough out and shape your croissants. Roll the dough out until it’s around 20″ x 9″.
• Cut the rectangle into long triangles of about 4″ width and 9″ height. Roll the triangles up tightly, starting from the bottom and rolling up to the tip.*
• Final Proof
• Place your croissants on a sheet pan with parchment paper. Leave them at room temperature for 4-5 hours. Then, transfer them to the fridge to proof overnight.
• Baking Day
• Next morning, preheat the oven to 190°C. Make your “egg” wash by mixing 2 Tbsp soy milk with 1 Tbsp liquid sweetener of your choice.
• Remove the croissants from the fridge and brush the tops with the “egg” wash.
• Bake for around 20-25 minutes or until golden brown.
• Enjoy! 🥐😋