Sourdough Croissants🥐|03- baking with sourdough instead of yeast.

Hello 🤗 First of all, for those who want to, I will leave the link to the video on how to get a sourdough starter 👉🏻 https://youtu.be/dVNcQt_Q9kw OMG, my dears, I think I made this video with the greatest expectations, emotions and desire. I love it, no, I don't just love it, but I have the impression that I was born to love puff pastry 😄 Therefore, for me it is a new level to create puff pastry with sourdough instead of yeast, and especially to reach such a good result. I had other attempts, but I missed something, which I drew attention to this time, and I corrected it. I leave the quantity of the ingredients below, and the tips as well. I will start with the INGREDIENTS To activate the sourdough starter: 50 g of starter~¼ cup 50 ml of water ~¼ cup 50 g of flour ~⅓ cup For the dough: 200 ml milk (cold) = ¾ cup 100 ml water (cold) = ⅓ cup 70 g sourdough starter (activated) = ¼ cup 60 g sugar = 1/3 cup 10 g salt = 1 ¾ teaspoons 2 eggs 600 g flour (type 00 or all-purpose) = 4 ¾ cups/ +- 50 g 50 g of flour for sprinkling on the work table For the butter: 700 ml of 35% natural whipping cream = 3 cups Or 250 g of butter not less than 82% fat Important rules: 1.Start with an Active Sourdough Starter 2.Use Cold Ingredients & Tools 3.Make sure to fold and roll your dough carefully to create even layers of butter and dough. This process creates the signature flaky texture. Aim for three to four "turns" to build layers. 4.Rest the dough in the refrigerator between each fold, typically around 40-60 minutes, to allow the gluten to relax and keep the butter layers intact. 5.Mind the Butter Block Your butter should have around 82% fat content for the best results. Lower fat butter has more water, which can affect the layers. 6.Roll Evenly and Don't Overwork, Work swiftly yet carefully. 7. Use a Sharp Knife to Cut Croissants, a spatula is the most convenient 8. Make a cut in the upper part of the croissant, this will allow you to lengthen the ears and will give it the correct shape. 9.Flatten the corners, to get a uniform croissant, otherwise, it may rise and bake unevenly. 10. Proper proofing is key to perfect croissants, and finding the right environment is crucial. I tried proofing at 25°C (77°F) room temperature, but it took too long, and the croissants flattened. Despite recommendations to avoid melting the butter by keeping proofing below 24°C (75°F), professionals often proof in the special ovens, were are minimum 30°C (86°F) Surprisingly, this works! Even if the butter softens a bit, the warmer environment helps the croissants rise properly and develop the right structure. The key is to find the right balance and keep an eye on the dough for beautifully risen, flaky croissants. 10. Baking, it is important not to have a high temperature, nor too low! for my oven, 190 C = 375F was more than enough. So the optimal temperature will vary depending on the oven at 190-200°C (375-400°F), you can raise the temperature a bit during baking. I wish you a lot of success and good luck!