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Sourdough Puff Pastry Recipe

★★★★★

4.8 from 63 reviews
  • Author: Julian
  • Total Time: At least 12 hours including fermentation and chilling
  • Yield: One batch making approximately 1 sheet of puff pastry (enough for 8-10 pastries depending on size)

Description

This Sourdough Puff Pastry recipe combines the tangy flavor and natural fermentation of sourdough starter with the flaky, buttery layers of classic puff pastry. By incorporating a slow fermentation process and careful lamination, you create delicate, crisp layers perfect for both savory and sweet dishes. The recipe involves making a sourdough dough, fermenting it, and then enveloping it with cold butter to roll and fold multiple times, resulting in a rich, puffed pastry with complex flavor and texture.

Ingredients

Scale

Dough Ingredients

  • 3 cups all purpose flour (420 grams)
  • 1/4 cup sugar (50 grams)
  • 1/2 cup sourdough starter (bubbly and active) (113 grams)
  • 3/4 cup whole milk (183 grams)
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon salt (5 grams)

Butter Packet

  • 16 tablespoons cold unsalted butter (2 sticks or 227 grams)
  • 1 tablespoon all purpose flour (9 grams)

Egg Wash

  • 1 large egg white (beaten lightly)
  • 1 tablespoon cold water

Instructions

  1. Mix the dough: In the bowl of a stand mixer fitted with a dough hook, combine the dry ingredients (flour, sugar, salt), sourdough starter, whole milk, egg, and vanilla extract. Mix on low speed (speed 1 or 2) for about 5 minutes until the dough becomes smooth and glossy. If mixing by hand, first combine to form a shaggy, sticky dough, then knead for 5 to 10 minutes until smooth and elastic.
  2. First fermentation: Shape the dough into a ball and place it in a large greased bowl. Cover with plastic wrap, foil, or beeswax wrap and leave it in a warm place at room temperature for about 4 hours to ferment and rise.
  3. Cold fermentation: Transfer the bowl with the dough to the refrigerator and continue fermenting for 8 hours or up to 3 days. This slow fermentation develops flavor and improves texture.
  4. Prepare the butter packet: Lay a large piece of parchment paper flat and sprinkle it lightly with flour. Arrange the sticks of cold unsalted butter on the parchment to form a rough 6 by 8 inch rectangle. Fold the parchment paper over the butter, wrapping it like an envelope to create a butter packet. Lightly tap and gently roll the butter with a rolling pin to spread it evenly within the packet. Chill in the refrigerator for 10 minutes until firm but still pliable, ensuring the butter stays cold for proper lamination.
  5. Roll out the dough: Remove the fermented dough from the refrigerator and place it on a lightly floured work surface. Roll it out carefully into a 16 by 8 inch rectangle.
  6. Encase the butter: Place the chilled butter packet in the center of the dough rectangle. Fold the dough edges over the butter so that the butter is fully sealed inside the dough. Pinch the seams firmly along the middle and sides to prevent butter leaking during rolling.
  7. First fold: On a lightly floured surface, roll the dough with the butter enclosed into a 16 by 8 inch rectangle again. Fold each long side into the center, then fold one side over the other, creating a rectangle with four layers of layered dough. Wrap the folded dough in plastic wrap and chill in the refrigerator for 30 minutes.
  8. Second fold: Remove the dough from the fridge and roll out again into a 16 by 8 inch rectangle. Repeat the same folding technique by folding each side into the center and then folding one side over the other to create four layers. Wrap in plastic wrap and refrigerate for 2 hours or up to 12 hours to relax the gluten and firm up the butter.
  9. Use the dough: The sourdough puff pastry is now ready to be rolled out and used in any recipe calling for puff pastry, producing flaky, layered textures with a subtle tangy flavor.

Notes

  • Ensure your sourdough starter is bubbly and active before starting for best fermentation results.
  • Keep the butter cold throughout to maintain distinct layers and prevent melting into the dough.
  • You can refrigerate the laminated dough up to 3 days before using; bring it to cool room temperature before rolling out.
  • This dough can be frozen after the second fold; thaw overnight in the refrigerator before use.
  • If the dough becomes too soft during rolling, chill for 10-15 minutes to firm up the butter.
  • Use unsalted butter to control salt levels precisely.
  • The egg wash is optional but adds a beautiful golden finish when baked.
  • Prep Time: 20 minutes (plus 4 hours room temp ferment and chilling times)
  • Cook Time: Varies depending on the recipe you use the puff pastry in (typically 15-25 minutes for baking puff pastry items)
  • Category: Pastry/Dough
  • Method: Stovetop (mixing/kneading) and Cold Lamination (rolling and folding dough with butter, then chilling in refrigerator)
  • Cuisine: French-inspired baking

Keywords: sourdough puff pastry, laminated dough, sourdough starter, flaky pastry, homemade puff pastry

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Find it online: https://juliandempsey.com/sourdough-puff-pastry-recipe/