Sourdough Croissants

 

Chocolate Croissant

Homemade croissants are the absolute best. There is nothing low-fat about them and that’s just fine by me! I have been on a sourdough baking kick again and wanted to try my hand at a sourdough version of my already amazing whole wheat croissants. The addition of kefir was due to my poor planning and impatience. I’m out of milk, too far from town to justify driving all the way and wanted to bake now.

These are rather labor intensive and take a fair amount of time. Don’t rush the process and don’t skip any steps.

Sourdough Croissants
Print Recipe
These are rather labor intensive and take a fair amount of time. Don't rush the process and don't skip any steps
Servings
12 croissants
Servings
12 croissants
Sourdough Croissants
Print Recipe
These are rather labor intensive and take a fair amount of time. Don't rush the process and don't skip any steps
Servings
12 croissants
Servings
12 croissants
Ingredients
  • 1 cup Sourdough Starter
  • 3/4 cup Kefir plain
  • 1/4 cup Brown Sugar
  • 1 1/2 tsp Sea Salt
  • 2 cup Whole Wheat flour
  • 6 oz Butter cold
Servings: croissants
Instructions
  1. In a heavy mixing bowl, combine the starter, kefir, brown sugar, and 1 cup of flour. Mix this well and add the salt and remaining cup of flour.
  2. Knead for about 10-15 minutes until the dough is smooth. Form into a rectangle about an inch thick. Place the dough on a pan, cover with plastic wrap and let it rest in the refrigerator for 1 hour.
  3. Pound 6 ounces of butter into a rectangle (about 4x6 inches). Do this by placing the butter between two sheets of parchment paper or plastic wrap and pound with a rolling pin.
  4. Roll the cooled dough into a rectangle (8x10 inches). Place the butter in the center and fold the dough like a letter around it.
  5. Roll the dough into the large rectangle again. Fold in thirds like before. This is one “turn”. Cover and place back in the refrigerator for 1 hour.
  6. Repeat the turn 2 more times, resting the dough for an hour between and folding opposite edges.
  7. After the last turn, allow the dough to rest one more hour in the refrigerator.
  8. Roll the dough about ¼ inch thick and cut into long triangles. Roll the triangle from the wide end to the point to for the croissant shape.
  9. Or, Cut into rectangles and fill with good quality chocolate.
  10. Allow these to rise until they double in size in the refrigerator 24 hours.
  11. Lightly brush with egg was and bake at 350 degrees for 25 minutes.
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