Sourdough Croissants

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This recipe incorporates an ancient grain (kamut) as well as organic unbleached white flour, and the dough is very easy to work with. The end result looks very much like a traditional, yeasty croissant. 

Ingredients

• 1/2 cup organic white flour starter
• 1/3 cup organic whole wheat flour starter
• 1/2 cup plus 1 Tbsp warm filtered water
• 2 Tbsp honey
• 1 cup organic whole kamut flour
• 1 1/2 cups organic unbleached white flour
• 1 tsp unrefined sea salt
• 3/4 pound butter
• 1 egg

Instructions

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

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