What You Need to Know
Utilizes lactic acid bacteria (Lactobacillus sanfranciscensis) to weaken gluten networks while creating CO2 channels, alternating with butter layers (82-84% fat content) that vaporize during baking into steam pockets. The acetic acid from sourdough stabilizes the laminated structure.
Produces pastries with sourdough's tangy depth while achieving croissant-like flakiness, ideal for morning buns or savory galettes.
Key Parameters
Temperature
20°C
4°C - 28°C
Time
54h
36h - 96h
Equipment
Marble slab (for temperature control)Dough sheeter (alternate to hand lamination)Proofing chamber with humidity control
Steps
- 1.
Sourdough Kouign-amann (Brittany reinterpretation): Caramelization meets layered acidity
The Science
Primary Reaction
Starch gelatinization