These flaky croissants are dairy-free, egg-free, and sugar-free, made with flavourful sourdough starter.
They are a vegan and healthier alternative to the classic French pastry with half the fats and three times more fibres.
Feed your starter with flour and water to activate the sourdough. Leave it to ferment until bubbly and doubled in volume.
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Work all the dough ingredients for 10 minutes into a soft and slightly sticky mixture.
Cover and prove the dough for 4 hours at room temperature, and then in the fridge for another 4 hours, or overnight.
For the oil spread, whisk oil, flour, and a pinch of salt into a smooth paste. Then, refrigerate it for 20 minutes.
Roll the dough into a square and spread the oil paste over the centre. Then, pack it up, folding the dough edges over the spread, and roll it out into a long rectangle.
To laminate the pastry, fold the bottom third of the dough rectangle over the centre and then the top third, like a letter.
Then, roll it out and transfer it, seam side down, onto a tray. Prove for 1-2 hours in the fridge; repeat the folding step twice.
Thinly roll out the dough, cut it out into triangles, and roll each of them into a croissant.
Transfer the croissants to a tray and leave to prove covered for 2 hours.
Bake the croissants for 18 minutes at 190°C (390°F) until golden.