Sourdough Puff Pastry Recipe

Get ready to create the most heavenly, cloud-like pastries you’ve ever tasted! This recipe combines the magic of wild yeast with the ethereal flakiness of traditional puff pastry. The result? Pure buttery bliss that will make your kitchen smell like a Parisian bakery!

Prep Time: 4 hours active, 12-24 hours fermentation Cook Time: 20-25 minutes Total Time: 16-28 hours Servings: Makes ~1.5 lbs pastry dough (enough for 12 croissants or 24 small pastries) Skill Level: Intermediate to Advanced Equipment Needed: Rolling pin, pastry scraper, ruler, baking sheets

The Heart of the Matter – Ingredients

For the Détrempe (Base Dough):

• 3 cups (375g) high-protein bread flour (13-14% protein)
• 1 cup (240g) active sourdough starter (100% hydration, fed 4-6 hours prior)
• 1 cup (240ml) filtered water, ice cold
• One tablespoon (15g) acceptable sea salt
• One tablespoon (15g) honey (optional, helps fermentation)

For the Beurrage (Butter Block):

• 2 cups (450g) European-style butter (82%+ fat), colTwo
• 2 tablespoons (15g) bread flour for butter block

Let’s Get Rolling – Detailed Instructions

Day 1: Building the Foundation

1. Starter Preparation (Morning)

   • Feed your starter 4-6 hours before beginning
   • It should be at peak activity, bubbly, and doubled

2. Make the Détrempe (Evening)

   • Whisk flour ina  large bowl to aerate
   • Mix starter and cold water until starter dissolves
   • Add honey if using
   • Gradually incorporate the flour, mixing until shaggy
   • Add salt, knead 5-7 minutes until smooth
   • Shape into rectangle
   • Wrap tightly rand refrigerate for 12 hours

Day 2: Lamination Magic

1. Prepare Butter Block

   • Mix cold butter with flour
   • Shape into a 6×8-inch rectangle
   • Keep chilled until needed

2. First Lamination

   • Roll dough to 12×16 inches
   • Place butter block in the center
   • Envelope fold edges over butter
   • Seal completely
   • Rest for 30 minutes in the fridge

3. Building Layers (Complete 6 total folds)

   • Roll to 12×24 inches
   • Letter fold into thirds
   • Rotate 90 degrees
   • Rest 30 minutes between each fold
   • After the final fold, rest for 2 hours

Baking Your Masterpiece

• Preheat oven to 400°F (200°C)
• Roll to desired thickness (3-4mm)
• Shape as needed
• Brush with egg wash
• Bake 20-25 minutes until golden
• Listen for a crackling sound when done

Storage Secrets

• Raw dough: 3 days refrigerated, wrapped airtight
• Shaped unbaked pastries: Freeze for up to 3 months
• Baked pastries: 2 days at room temperature
• Refresh baked pastries: 5 minutes at 350°F

Nutritional Information (per 100g)

• Calories: 320
• Fat: 18g
• Saturated Fat: 11g
• Carbs: 35g
• Protein: 6g
• Fiber: 1.2g
• Sodium: 390mg

Delightful Variations

1. Whole Wheat Wonder

   • Replace 25% flour with whole wheat
   • Increase water by 5%
   • Expect slightly denser layers

2. Ancient Grain Adventure

   • Substitute up to 50% with spelled
   • Adds nutty flavor profile
   • Reduce hydration slightly

3. Rye Renaissance

   • Add 10% rye flour
   • Creates earthier taste
   • Perfect for savory applications

Perfect Pairings

Food Companions:

• Fresh berry compote
• Dark chocolate ganache
• Aged cheese plate
• Wild mushroom filling
• Caramelized onion spread

Drink Partners:

• French press coffee (medium roast)
• Champagne or Prosecco
• Earl Grey tea with bergamot
• Aged port wine
• Fresh-pressed apple juice

Substitution Solutions

• Starter: Use poolish (equal parts flour/water, pinch yeast)
• European butter: Regular unsalted butter + 5% flour
• Bread flour: All-purpose + 2% vital wheat gluten
• Honey: Maple syrup or skip entirely

Pro Tips for Success 🌟

1. Temperature Control

   • Keep everything cold!
   • Work in the cool kitchen
   • Chill tools, if needed

2. Technique Matters

   • Roll from the  center outward
   • Maintain rectangular shape
   • Brush excess flour off between folds

3. Timing is Everything

   • Don’t rush the rests
   • Watch fermentation carefully
   • Better to go slower than faster

FAQ’s

Q: Why did my butter break through the dough? A: It was likely too warm! Keep everything cold and let it rest between folds.

Q: Can I use a discard starter? A: Yes, if it’s been recently fed and is still somewhat active.

Q: How do I know when my pastry is properly proofed? A: A gentle poke should slowly spring back, and the layers should look slightly puffy.

Fun Food Fact 🤓

The original puff pastry was allegedly created by accident in 1645 when an apprentice baker, François Feuillet, forgot to add butter to bread dough and tried to hide his mistake by folding it in later. His master loved the result, and voilà – puff pastry was born!

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