Mixed grain croissants aren't new to me. In fact I've previously tried grano arso, as well as durum. I even tried it with goat butter, which doesn't have distinct goat flavor but does have a strange margarine-like texture. I made a batch recent with a half-and-half wheat-and-kamut mix. A sweet, well-fed levain did the trick. This dough emerged a rocket ship following a bulk ferment and an overnight retard before introducing the butter block. Here's the final product.
In one of our first interviews from 2005, we invited Jacques Pepin into our kitchen. Years previously, Stir the Pots...