No-Lamination Croissants with Sourdough Starter

Method

1. Prepare 250g of refreshed sourdough starter by refreshing it twice at 50% hydration (equal weight of flour and half the weight in water) over about 8 hours until it doubles.
2. In the bowl of a stand mixer (or a large bowl for manual kneading), combine the sourdough starter, milk (or water), and sugar. Mix with the paddle attachment until the starter is fully dissolved.
3. Add the salt, then gradually add the Manitoba flour, mixing until the dough comes together and starts to pull away from the sides. Switch to the dough hook.
4. Add the two egg yolks and continue kneading until incorporated.
5. Soften the butter in the microwave for about 15 seconds until it is a soft paste (not melted). Add the vanilla extract to the butter. Add the butter to the dough in 2-3 portions, mixing until each portion is fully absorbed. Knead for about 10-15 minutes until the dough is smooth, elastic, and no longer sticky.
6. Lightly press the dough into a rectangle on a work surface, cover with a cloth, and let it rest at room temperature for 2 hours.
7. After resting, turn the dough over (the top side is now facing down), then roll it into a very thin rectangle, about 2-3 mm thick. Try to make the rectangle as even as possible, using a little flour only if necessary.
8. Using a pizza cutter or knife, cut the dough into triangles of your desired size (classic croissant shape).
9. Optionally, place a small amount of filling (pastry cream, jam, Nutella, chocolate, etc.) at the base of each triangle.
10. Roll each triangle from the wide base toward the tip, tucking the tip under the roll. Gently press to seal. Place on a baking sheet lined with parchment paper, leaving space between each croissant.
11. Cover the croissants and let them proof at room temperature for 16-18 hours (overnight) until doubled in volume.
12. Preheat the oven to 170°C (static) or 160°C (fan).
13. Prepare the egg wash: mix the reserved egg whites (or yolks) with a pinch of sugar. Brush the surface of the proofed croissants with this mixture.
14. Bake in the preheated oven: 15-18 minutes for static oven, 12-16 minutes for fan oven, until golden brown.
15. If desired, dust the warm croissants with vanilla powdered sugar. Let cool slightly before serving.