Sourdough Puff Pastry (Advanced)

A naturally leavened version of classic puff pastry, made with sourdough discard and layered through traditional lamination for hundreds of delicate, buttery layers.

At a Glance

• Loaf Style: Laminated pastry

• Skill Level: Advanced

• Total Time: ~2–3 days (due to resting and lamination)

• Prep Time: ~1½–2 hours (plus resting)

• Yield: ~700g of pastry dough

• Hydration: ~58%

• Bake Temp: Varies depending on final application (typically 375–425°F / 190–220°C)

• Baking Vessel: Baking sheet or per intended use

Ingredients

Dough (Detrempe)

• 250g all-purpose flour

• 125g cold water

• 60g sourdough discard (unfed)

• 25g unsalted butter, softened

• 5g fine sea salt

Butter Block (Beurrage)

• 180g cold unsalted butter (preferably European-style for higher butterfat)

Instructions

Prepare the Dough (Day 1)
1. In a mixing bowl, combine flour and salt. Add water, discard, and softened butter. Mix until dough just comes together — do not overknead.
2. Flatten into a square, wrap tightly, and rest in the fridge overnight (or for at least 8 hours). This develops flavor and tightens gluten.

Prepare the Butter Block
3. Place butter between two sheets of parchment and beat/roll into a square ~1cm thick (~12x12cm). Chill until firm but pliable.

Lamination (Day 2)
4. On a lightly floured surface, roll dough into a square twice the size of the butter block (~25x25cm). Place the butter diagonally in the center. Fold each corner of the dough over the butter like an envelope. Seal the seams.
5. Roll into a long rectangle (about 20x60cm), keeping edges even. Perform a single fold (fold top third down, bottom third up like a letter). Wrap and chill for 30 minutes.
6. Repeat this rolling and folding process 5 more times, chilling for 30 minutes between each fold. Rotate the dough 90° between turns to ensure even layering.

Final Rest (Day 3 or Later Use)
7. After the final fold, wrap tightly and chill for 12–24 hours before using. Dough can be frozen at this stage for up to 1 month.

Visual Cues

• Dough should be smooth, firm, and streaked subtly with butter without tearing.

• After baking, expect even lift, crisp layers, and golden flakiness.

Why This Works

The sourdough discard ferments slowly, adding complexity of flavor and a slightly tangy note that sets this pastry apart. Lamination builds hundreds of paper-thin layers, with butter creating steam during baking to achieve the signature puff.