Cornetti with Sourdough
Category: Sweet Pastries
Servings: 15 pieces
Ingredients
| Ingredient | Quantity |
|---|---|
| Flour (Type 0) | 430g |
| Manitoba Flour | 100g |
| Water | 250g |
| Sourdough Starter | 180g |
| Eggs | 60g |
| Sugar | 60g |
| Fine Salt | 12g |
| Butter | 300g |
| Egg Yolks | 1 |
| Whole Milk | 10g |
Instructions
Step 1: Preparing the Dough
To begin making your Cornetti with Sourdough, start by preparing the dough. In the mixing bowl of your stand mixer, combine the Type 0 flour and Manitoba flour. Attach the dough hook and set the mixer to medium-low speed. Gradually add the water, ensuring it is incorporated slowly to form a smooth dough. As the dough begins to come together, gently add the eggs, one at a time, making sure to allow each addition to fully absorb before adding the next.
Once the eggs are fully absorbed into the dough, add the sugar and salt. Continue to mix for about 5 minutes until the dough becomes smooth and well-incorporated. At this stage, the dough should feel elastic and slightly tacky but should easily pull away from the sides of the bowl.
Step 2: Shaping and Resting the Dough
Once the dough is smooth and elastic, transfer it to a flat surface and shape it into a ball, a technique known as “pirlatura”. This helps in creating a smooth surface for the dough to rise evenly. Place the dough ball into a lightly greased bowl or tray and cover it with plastic wrap. Allow it to rest in the refrigerator for 2 hours to encourage a slow rise and enhance the dough’s texture.
Step 3: Preparing the Butter Block
While the dough is resting, take your butter out of the fridge and let it soften at room temperature for about 20 minutes. Once softened, place the butter between two sheets of parchment paper and roll it out with a rolling pin until it forms a square about 20×20 cm in size, with a thickness of 1 to 1.5 cm. Carefully refrigerate the butter block to ensure it stays firm while the dough continues its rest.
Step 4: Laminating the Dough
After the dough has rested for 2 hours, remove both the dough and butter from the fridge and let them come to room temperature for about 30 minutes. Dust a clean work surface lightly with flour and roll out the dough into a square measuring approximately 30×30 cm. Be careful not to over-flour the dough, as this will make it harder to fold later.
Now, place the butter block in the center of the dough square, aligning it so that it forms a diamond shape. Fold the edges of the dough over the butter to encase it completely. Seal the edges by pinching the dough together, ensuring the butter is fully contained.
Step 5: First Fold (Letter Fold)
Once the butter is fully encased in the dough, roll the dough out lengthwise, stretching it from one side until it reaches a length of about 50 cm. This will elongate the dough without thinning it out too much. Now, perform your first “letter fold” (also known as a 3-fold). Take the top third of the dough and fold it down towards the center. Then, fold the bottom third of the dough up to cover the previous fold. This will give the dough its first layer of lamination.
Step 6: Rotating and Resting
Once the first fold is complete, rotate the dough 90 degrees so that the short end is facing you. Roll it out again into a long rectangle and repeat the folding process. After the second fold, cover the dough with plastic wrap and refrigerate for 20 minutes. This resting period helps to relax the dough and improve the lamination.
Step 7: Final Fold and Shaping the Cornetti
After the 20-minute rest, remove the dough from the refrigerator and perform the final 3-fold, as you did before. Once this final fold is completed, wrap the dough again and refrigerate for another 20 minutes.
Once the dough has rested, remove it from the fridge and divide it into 15 equal portions. Roll each portion out into a triangle, with a base of approximately 10 cm and a height of 15 cm.
Step 8: Shaping the Croissants
To form the Cornetti, take each triangle and gently stretch the dough by pulling the base with one hand while elongating the top of the triangle with the other hand. This will make the dough longer, roughly by a quarter. Starting from the base of each triangle, tightly roll the dough into a crescent shape, ensuring that the point of the triangle is tucked underneath the croissant. Place each shaped croissant onto a lined baking sheet, with the seams facing downward to prevent them from unrolling during baking. Be sure to leave plenty of space between each croissant as they will expand during baking.
Step 9: Final Proofing and Baking
Once all the croissants are shaped, cover them lightly with plastic wrap. Check the croissants regularly, as each sourdough starter has different fermentation characteristics and may take varying times to rise. You’ll want to let them rise until they have roughly doubled in size. This could take anywhere from 1 to 2 hours depending on your room temperature and starter.
When the croissants have sufficiently risen, preheat your oven to 200°C (392°F), ensuring it is fully heated. While the oven is preheating, whisk together the egg yolk and milk to create an egg wash. Gently brush the tops of the croissants with this mixture to give them a beautiful golden color once baked.
Bake the croissants in the center of the oven for approximately 20 minutes, or until they are golden brown and fully puffed up. Keep an eye on them, as oven temperatures may vary.
Step 10: Cooling and Serving
Once baked, remove the croissants from the oven and let them cool on a wire rack. They will be very hot, so be patient and let them cool to a comfortable temperature. Once cooled, the Cornetti with sourdough are ready to be enjoyed!
These Cornetti with sourdough are the perfect breakfast pastry or afternoon treat. Their delicate, buttery layers and tangy flavor from the sourdough starter make them an unforgettable delight.
