Whole grain croissants with sourdough

Description

Walking along "the street" of our country town, I stumbled upon a café with an inviting sign "Fresh French croissants". Giving in to temptation, I bought a couple, but despite the freshness, from the second bite of French croissants did not climb in a throat, because it was an ordinary neverojatnoe yeast dough, without a hint of sloanist, banalnosti and sweetness. "Want a delicious croissant - do it myself", I remembered the proverb, and in fact I have repeatedly vowed not to buy pastries. Well, time for another lesson, and to you a simple recipe for awesome, the real flaky croissant with whole grain flour and sourdough!

Ingredients

Sourdough

20 g
Water

150 ml
Flour

100 g
Wholegrain wheat flour

50 g
Milk

140 ml
Sugar

90 g
Vanilla sugar

1 pack
Salt

1 tsp
Yeast

1 tsp
Butter

20 g
Flour

170 g
Wholegrain wheat flour

200 g
Opara

320 g
Butter

300 g
Chicken egg

1 piece
Water

1 Tbsp

Cooking

Prepare the sourdough. Mix the ingredients, cover and leave in a warm place for 3-4 hours, the dough should rise and taposiris. Knead the dough by combining the yeast mixture and the remaining ingredients. The dough should be homogeneous, but do not need long to knead until the gluten development, because then, in the lamination process, the gluten will develop and dough has reached the desired consistency. The dough needs to be put in the refrigerator for at least 2 hours.

While the dough is resting, prepare the butter for lamination. Place the cold butter of good quality and high fat content between two sheets of parchment paper. Align with a rolling pin into a square about 20 by 20 cm

As the pictures

Roll out the dough into a square twice the size of our rolled oil.

Place the butter on the dough, as pictured.

Zasypnica edge, make sure there is no air inside.

Roll gently from the middle to the ends, into a rectangle about 20 by 60 cm.

Tripled,

As a business letter. Put the dough in the fridge for 2 hours. Repeat the rolling and adding three 2 more times, each time chilling the dough. Two more rounds of the lamination to be done. Last time chill the dough.

Gently roll the dough into a rectangle of thickness 0.5 cm the size of the rectangle approximately 23 to 90 cm.

Trim the edges to expose the layers. Cut into 16 rectangles, each of which divide into triangles. As in the photo.

Give the triangle shape. Make a cut in 1-2 cm at the base.

Twist of crossan, without tension.

Place the croissants on a baking tray lined with baking paper. At this point, you can cover them with foil and store in the refrigerator over night. In any case, you will need to give the product to warm at room temperature and the final proofing for 2-3 hours, the croissants should rise about 1.5-2 times. Whisk egg with water and brush this mixture of croissants.

Bake the croissants in the preheated oven at 220S for 10 minutes, then reduce temperature to 180C and bake for another 10-15 minutes until they become glossy reddish-brown color. Allow to cool slightly and serve warm.

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