Seed Piece Newsletter

Recipe: Whole Wheat Croissants.

2 1/2 cups whole wheat flour
2 tsp organic yeast
2 tsp sea salt
3 tbsp sugar (can use less)
2 Cups milk (whole or 2%)
1lb butter (at 65ºF)
Egg wash (1 egg whisked with 1Tbsp milk) optional

Bring the milk to room temperature in a large bowl or bowl of your stand mixer. Combine the dry ingredients in a medium bowl.
Whisk the dry ingredient into the milk and then knead for 5-7 minutes, or mix in stand mixer on medium for about 4 minutes. Proof in a covered bowl for 30 minutes.

Turn the dough onto lightly floured surface, fold the dough, then refrigerate in an air tight (or almost air tight) container for about 2 hours.
Using parchment or waxed paper, create an 8 x 8 inch square slab out of the pound of butter. Place the wrapped butter slab in the fridge.

Take the butter out of the fridge about 10 minutes before you take out the dough so it has a chance to soften a little. You want the butter to be slightly pliable (about 65 degrees) at the time you take the dough out of the fridge.

On a lightly floured surface, roll the dough out to about a 14 x 14 inch square. Place the butter in the center of the dough with the corners of the butter in the center of the straight edges of the dough (a square of dough with a diamond of butter in the middle).

One at a time, fold the corners of the dough towards the center of the butter, overlapping the dough folds as you go.
All the butter must be contained in the dough package.
Roll out the dough into a rectangle enough so it can be folded into three sections, letter style.

Wrap the dough package in plastic and refrigerate for 45 minutes. Repeat this rolling, folding and refrigerating process three more times for a total of four folds. (Only about 20 in the fridge is necessary between the 2nd and 4th folds.)
After the 4th fold and yet another period in the fridge, the dough is now ready to use, or it can be kept in the refrigerator overnight and used the next morning.
Roll the dough into a rectangle that is about 1/4 inch thick all over.

Make the desired shapes and treats, let proof in a warm spot for about two hours or until somewhat risen and kinda puffy, (time depends on the proofing temperature). Lightly brush with egg wash before or after proofing (optional).
Preheat the oven to 400 degrees before the dough has finished proofing. Bake for about 15 -20 minutes, until golden brown.

-Megan

Recipe modified from Breadtopia