Instructions

Levain

• In a small bowl, combine 35g active sourdough starter, 70g all-purpose flour, and 70g water. Mix until well combined, transfer into a mason jar, cover with a lid, and let it ferment for 6–8 hours at room temperature, or until it's bubbly and doubled in size.

Dough

• Using a Stand Mixer with a paddle attachment: combine 450g all-purpose flour, 1 tsp sea salt, and 40g coconut sugar. If your not using a mixer, combine all ingredients into a mixing bowl and mix until well combined.
• Add 230g of lukewarm water, (Heat it until its lukewarm but not too hot for 15-20 seconds, 150g active levain (prepared earlier), and 40g olive oil.
• Mix the ingredients together until a rough dough forms.
• Knead the dough by hand or using a stand mixer with a dough hook for 8–10 minutes, until the dough is smooth and elastic.
• Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature for 4–6 hours, until it expands but doesn't double in size.
• Transfer the dough to the refrigerator and allow it to chill overnight for slow fermentation and easier handling.

Butter Block (for Laminating)

• Prepare a 114g vegan butter block, by using a chilled butter sticks and placing it on a parchment paper.
• Lightly dust the butter with flour (optional, for stability).
• Cover the butter with another sheet of parchment paper and use a rolling pin to shape it into an 8×8-inch square.
• Shape the butter into a rectangle, wrap it in parchment paper, and refrigerate until firm but pliable for at least 15-30 minutes.

Laminating the Dough (first fold)

• Remove the dough from the fridge and let it sit at room temperature for 5 minutes to soften slightly.
• Lightly dust your countertop or a mat with flour. Gently take the dough out of the bowl and place it on the prepared surface.
• Lightly dust your rolling pin with flour, then roll the dough into a rectangle approximately 8×16 inches.
• Once the butter block is cold and firm but pliable, place it in the center of the rolled-out dough.
• Fold the sides of the dough over the butter, like an envelope, ensuring the edges are sealed to encase the butter completely.
• Enclose the dough tightly in plastic wrap and refrigerate.
• Chill the dough for at least 30 minutes to 1-hour.

Second Fold

• Remove the dough from the refrigerator and let it rest at room temperature for 5–10 minutes if it's too firm to roll.
• Lightly dust your work surface and rolling pin with flour. Roll the dough out into a rectangle approximately 8×16 inches, ensuring the butter remains evenly distributed.
• Fold the dough into thirds, like a letter (fold one short side toward the center, then the other short side over it).
• Wrap the dough tightly in plastic wrap and refrigerate for 20–30 minutes to firm up before the next fold.

Third Fold (Last Fold)

• Take the dough out of the refrigerator and repeat the process: roll the dough into a rectangle (again, about 8×16 inches) on a lightly floured surface.
• Fold it into thirds, as done in the second fold.
• Wrap the dough tightly in plastic wrap and refrigerate for at least 1-2 hour, or until firm and ready for shaping.

Shaping

• Line a baking sheet with parchment paper and set it aside.
• While the dough is still cold, roll out the laminated dough on a lightly floured surface into a large rectangle, approximately 12×18 inches.
• (Optional) Trim the edges of the dough with a sharp knife or pizza cutter for clean and even layers.
• Using a knife or pastry cutter, divide the dough into triangles about 4 inches wide at the base.
• Working with one triangle at a time, tightly roll each piece from the wide base to the tip, ensuring the tip is tucked underneath to secure the shape.
• (Note) If the butter begins to soften or the dough feels warm, return the dough to the refrigerator for at least 30 minutes to chill before continuing.
• Place the shaped croissants on the prepared parchment-lined baking sheet, leaving enough space between each one to allow for proofing.

Proof

• Let the shaped croissants proof at room temperature for 2–3 hours, or until puffed and jiggly.
• Optional: For overnight proofing, cover the croissants and place them in the refrigerator overnight

Vegan Egg Wash

• In a small bowl, mix 30g almond milk and 5g olive oil.
• Brush the croissants lightly with the egg wash before baking.

Baking

• Preheat your oven to 400ºF (200ºC)
• Gently brush the croissants with the vegan egg wash (a mixture of almond milk and olive oil), ensuring an even coating.
• Bake the croissants for 20–25 minutes, or until they are deeply golden brown, flaky and gorgeous.
• After baking, transfer the croissants to a cooling rack and let them cool for at least 10 minutes before serving.