Bake Sourdough Bread
90 min·5 steps
CookingIntermediate
After 90 min: A crusty, tangy sourdough loaf with open crumb structure
12,800
see the plan
Bake Laminated Croissants
CookingAdvancedHome
90 minutes
·5 steps
·AdvancedAfter 90 min: Buttery, flaky croissants with perfect layers and golden exterior
What you need
bread flourbuttersugarsaltyeastmilkegg washrolling pinbench scraper
The 90-Minute Plan
Make & Chill Dough0–15 min
Mix flour, water, yeast, sugar, salt. Knead to smooth dough. Let rest 30 minutes. Wrap in plastic, chill overnight to relax gluten.
Laminate with Butter15–35 min
Roll cold dough to rectangle. Place cold butter block in center, fold dough envelope-style. Seal edges. First fold: roll long, fold in thirds (book fold). Chill 30 min.
Complete Lamination35–55 min
Perform 4 more book folds with 30-minute chills between each. After final fold, chill 2+ hours. Each fold doubles the layers (243 layers total after 5 folds).
Shape & Proof55–75 min
Roll out to ¼-inch thickness. Cut triangles. Roll from base to point, curl ends. Place on parchment, proof at room temperature 2-3 hours until puffy. Brush with egg wash.
Bake to Golden75–90 min
Bake at 400°F for 18-22 minutes until deep golden and crispy. Internal temp 205°F. Cool on rack. Listen for the crackle—that's the sign of perfect lamination.
Pro Tip
Temperature control is critical—butter must stay cold and firm. If it warms up and leaks, your croissants will be greasy, not flaky. A cool kitchen is your friend.
Keep Going
Ad
You might also try
Bake artisan sourdough bread from starter
90 min·5 steps
CookingBeginner
After 90 min: You'll produce a crusty, tangy loaf with open crumb structure.
8,500
see the plan
Make French Macarons
90 min·5 steps
CookingAdvanced
After 90 min: Perfect French macarons with ruffled feet, shiny domes, and silky ganache filling
10,600
see the plan
Master Knife Skills
90 min·5 steps
CookingBeginner
After 90 min: Confidently cut vegetables with proper technique and speed
11,200
see the plan