This recipe uses the same process as my other sourdough recipes so for the sake of time, I will not post many pictures as this is only a reference point. If you are just beginning, I recommend you start by mastering the basic croissant recipe. From there, you could try this recipe that uses both pastry flour and the ancient grain kamut or my other sourdough croissant recipe that uses sourdough starter and pastry flour. The end result of both look very much like a traditional, yeasty croissant. This recipe incorporates both ancient grains as well as pastry flour and the dough is very easy to work with.
* 1/2 cup white flour starter
* 1/3 cup whole wheat flour starter
* 1/2 cup plus 1 TB warm water
* 2 TB honey
* 1 cup khorasan wheat
* 1 1/2 cup pastry flour (I use this)
* sea salt
* 3/4# butter
* 1 egg
1. Combine freshly fed starter with warm water, honey, 1/2 cup kamut and 1/2 cup pastry flour forming sponge.
2. Allow sponge to rise, covered until doubled.
3. Add sifted flours; 1/2 cup kamut and 1 cup pastry flour with 1 tsp salt.
4. Place on surface sprinkled with extra pastry 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 min. 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". 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.