Sourdough Puff Pastry
Flaky sourdough puff pastry. This recipe makes around 600g puff pastry. It can easily be doubled to make extra to freeze for future use.
Ingredients
- 225 g all-purpose flour
- 60 g sourdough discard starter
- 100 g cold water
- 1/2 tsp salt 1/4 teaspoon if using salted butter
- 30 g butter
Butter packet
- 200 g butter
Instructions
Day 1
- In a bowl, add the flour, sourdough starter, water, and salt and knead it into a shaggy dough. Bring it onto a clean work surface and knead it to bring into a dough ball. Work in 30g butter and knead for 4-5 minutes into a smooth ball then place it in an airtight container in the refrigerator for 8-20 hours. 225 g all-purpose flour, 60 g sourdough discard starter, 100 g cold water, 1/2 tsp salt, 30 g butter
Day 2
- Take two sheets of parchment paper. Fold or crease the parchment into a 15cm/6inch “packet”. Lay the slices of butter on one sheet of parchment and place the second sheet on top. Using a rolling pin, pound the butter out into the square, push and nudge the butter into the corners so it fills the packet evenly. 200 g butter
- Place the butter rectangle in the refrigerator for around 10 minutes to firm up slightly, but ensure it’s still a little pliable and not rock hard. If you're making the butter block in advance, take it out 15 minutes before you laminate the dough, to slightly soften. You want the butter and dough to be similar consistency.
Laminating
- Take the dough from the refrigerator and roll it out in front of you into a 23cm (9") square. Take the cool butter and set it in the center of the dough at a 45° angle, so it looks like a diamond inside the larger dough square.
- Fold the four corners of the dough over the butter, meeting in the middle.Pinch or press the seams together so the butter is fully enclosed, no gaps.
- Gently push with a rolling pin a few times along the length of the dough to help work in the butter. Roll the pastry out into a rectangle and fold it into thirds, like a pamphlet. That was a single turn.
- Rotate the dough 90°, roll again into a rectangle, fold again into thirds. This completes 2 turn. Wrap the dough and chill for 20–30 minutes to keep butter cold and relax the gluten. Continue with 4 more turns, so there are 6 in total, chilling between every 2 turns.
- After all the turns are completed, let the dough chill for a minimum of 2 hours in the refrigerator before rolling it for baking.
Baking Temperature and Time
- The baking temperature and time will depend on the recipe you use the puff pastry in. Puff pastry does best in a hot oven of around 200°C/400°F to allow the pastry to puff up nice and big.
Notes
The puff pastry can be frozen for up to 4 months to use at a later date. If you’re freezing it, let it thaw in the refrigerator or at room temperature before rolling it out. Don't let the dough warm up so the butter doesn't melt or the dough becomes too limp to work with.
Nutrition
Serving: 100gCalories: 219kcalCarbohydrates: 17gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 5gTrans Fat: 1gCholesterol: 41mgSodium: 339mgFiber: 1g
Tried this recipe?Let us know how it was!