Whole Wheat sourdough croissant’s

Sourdough Croissants

163 g freshly ground soft white wheat kernel removed

163 g Freshly ground hard red wheat kernel removed

130 g milk

67 g sugar

10 g salt

1 1/4 tsp instant yeast

1 tsp ma syrup

22 g soft butter

320 g 100% hydration white sourdough starter “can use leftover starter from feedings if you want.

290 g butter for rolling

-Mix everything except the 290 grams of the rolling butter till gluten forms about 6 minutes of kneading by hand and 3 by mixer. put in the refrigerator covered for 2 hoursor overnight.

-While dough is cooling roll butter out to a 7x 7 in square and put in the refrigerator.

-once both are cool bring out and get to about the same temperature. roll the dough out to a 11x 11 in square and put the butter on like the picture.

– Roll dough out to about 8X 24 then cut a little of the dough off  two ends so the butter is showing and do a letter fold. Best way i can explain a letter fold is to bring both ends together and then fold aging.Put in refrigerator and cool for 1 hour

– Roll out the same length two more time but just do a regular fold and cool 1 hour in between. After your done with the last fold cool for another hour.

– Next roll dough out to 9x 36 in and cut the base at 4 1/2 inches and 9 in tall. this will take some practice. The best way to measure is to start with 2 inches then do 4 1/2 till you get to the end on the top. Then on the bottom measure 4 1/2 6 or 7 times. Then take a pizza cutter and cut your triangles.

– Stretch out the tips of the triangles to make them 10 inches and also stretch the bottoms out a little should kind of look like the eiffel tower. Roll by pulling on the top of the triangle and using the plum of you hand to roll up the croissants.

-Put croissants on parchment then you can put in the refrigerator over night or just rise and bake now.  If your going to bake now coat with egg wash rise till they become giggle. Coat with another layer of egg wash and bake at 400 for 10 minutes and 350 for 15 minutes .

Advice

– Work in a cool area if possible

– Don’t hesitate to put back in the refrigerator if the dough gets to warm.

– Flour your work the dough should be able to move.

– Make sure to use the instant yeast i try to leave in out once didn’t work so well.