This recipe incorporates an ancient grain (kamut) as well as unbleached white flour, and the dough is very easy to work with. The end result looks very much like a traditional, yeasty croissant.
- 1/2 cup white flour starter
- 1/3 cup whole wheat flour starter
- 1/2 cup plus 1 Tbsp warm filtered water
- 2 Tbsp honey
- 1 cup whole kamut flour
- 1 1/2 cups unbleached white flour
- 1 tsp unrefined sea salt
- 3/4 pound butter
- 1 egg
- Combine freshly fed starters with warm water, honey, 1/2 cup kamut and 1/2 cup unbleached white flour forming sponge.
- Allow sponge to rise, covered until doubled.
- Add sifted flours: 1/2 cup kamut and 1 cup unbleached white flour with salt.
- Place on surface sprinkled with extra unbleached white flour. Roll into circle, wrap, and chill in the fridge for at least an hour.
- Make butter pack by cutting butter into equal-sized pieces, placing between two pieces of parchment paper, and pounding into a square.
- Remove dough from fridge, roll into long triangle, and place butter pack in the middle.
- Wrap butter pack in dough, sealing edges.
- Roll out dough into long triangle, fold into thirds, wrap, and chill for 45 minutes. This is your first turn.
- Repeat the above process 4 more times. On the last time, allow to chill for a few hours to overnight.
- Remove dough from fridge, allow to rest for 10-20 minutes. Roll out into long rectangle, about 18″x12″.
- With pizza or pastry cutter, score every 3 inches. Cut each rectangle into two triangles.
- Roll into croissants and place onto parchment paper-lined cookie roll sheet.
- Brush croissants with egg wash (one egg beaten with 1 tsp water).
- Cover and allow to proof until croissants jiggle when you move the pan (this can take awhile).
- Preheat oven to 390°F.
- Brush croissants with egg wash again.
- Bake croissants for 12 minutes. Lower heat to 325°F and bake for an additional 11 minutes. Remove from heat.