Laminated Sourdough and Pastry

Laminated sourdough is all about flaky layers and buttery structure. These recipes take a little more time, but the results are so rewarding. This page has all of my laminated sourdough bakes so you can choose between pastries, cruffins or classic croissants.

Lamination is the process of folding butter into dough to create thin, separated layers. Sourdough laminated dough behaves differently from yeasted versions. It ferments more slowly and has a gentler rise. The dough should stay cool while you work so the butter stays in distinct sheets. Once it is shaped, the final proof is where most of the lift happens. A warm, steady environment helps create those flaky layers.

If you have never laminated dough before, start with puff pastry or cruffins. They are forgiving and give you a feel for rolling, folding and maintaining even layers. Once you are comfortable, croissants and cruffins are a natural step up.

Laminated sourdough recipes

• Sourdough Croissants
• Flaky Sourdough Cruffins
• Homemade Sourdough Danishes
• Sourdough Puff Pastry
• Sourdough Apple Pie with Sourdough Pastry
• Flaky Sourdough Pie Crust
• Sourdough Pain au Chocolat
• Sourdough Kouign Amann

Where to go next

Try Enriched Sourdough for softer doughs or Rolls and Buns for simple shaping. Or return to the main sourdough hub.