The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


MadAboutB8's picture

It might makes you feel less guilty eating croissant. These croissants were made with 20% whole wheat flour.

Would it be classified as wholegrain croissants:P?

I used the recipe from Michel Suas's Advance Bread and Pastry. The recipe used preferment. The dough was quite soft and pliable and was relatively easy to work with when it came to rolling and lamination. 

These were great tasting croissants and full of flavours. It had subtle nuttiness from whole wheat, great sweetness from malt and preferment. And whole wheat was hardly noticeable in the baked croissants. It was a good alternative to traditional croissant and it was sort of comforting to, at least, have a healthy wholegrain croissant.

Full post and recipe is here (



dahoops's picture

Pain Au Chocolat

May 28, 2011 - 6:34pm -- dahoops

After thinking about doing this for a while, I decided since it was gloomy and raining all day to give it a shot.  I saw a post from another member and decided to use Bertinet's CRUST version.  I like that the recipe calls for bread flour and 1/2 the butter of a normal croissant (1/2 pound vs 1 pound).

Whew!  It was a workout considering it took 4 roll outs.  But, I'd do it again for the sheer exquisite flavor.

Onceuponamac's picture

I'm pretty satisfied with these- the lamination worked better than last time I tried - I think I was keeping the dough too cold last time around.





jombay's picture

Hey guys,

I prepared and shaped a double test batch of the straight dough croissant formula last night, tossed them in the fridge overnight, then proofed and baked them at my baking & pastry arts skills class this morning.

I could have proofed them a bit longer but I had to get out of there as another class was getting ready to start. These were done all by hand. I guess I'll start trying the sheeter at work or school now.


Croissant Dough from Suas' Advanced Bread and Pastry

Ingr.                          Bakers %    Test

Bread Flour                100.00         1lb 1 5/8 oz

Water                        38.00           6 3/4 oz

Milk                           23.00           4 oz

Sugar                        13.00           2 1/4 oz

Salt                           2.00             3/8 oz

Osmo. Instant Yeast   1.20             1/4 oz

Malt                          0.50             1/8 oz   *I didn't have any so I cut it out

Butter                       4.00             3/4 oz

Roll-in Butter             25.00           8 oz      **Butter for roll-in is a percentage of the total dough weight

Added everything to my KA and mixed for about 5 mins on 2nd speed. Bulk fermented for about 3 hours at RT, then rolled in butter in 3 single folds. Shaped, retarded for about 12 hours, then proofed for maybe 3 hours. Eggwashed and baked at 400f.




MadAboutB8's picture

It's the third time lucky for me making croissant. Well, sort of.

I think my third time yielded decent croissants but they are still far from what I want to achieve. I'm now on the mission to practice making croissants every week until I can make it well. My partner is quite pleased to learn this, as well as our neighbors who are more than happy to be guinea pigs.

There are some issues with this bake. The temperature was too warm to work with butter and dough lamination. So, I ended up chilling the laminated dough overnight, then shape the croissants first thing in the morning when room temp was around 27C. The dough was fully fermented and butter was set, which made it a little difficult to roll. This could contribute to my not-so-flaky croissants.

I used the recipe from Bourke Street Bakery cookbook and halved the recipe. The recipe used pre-ferment and has about 58% hydration. I also made pain au jambon (inspired by the same menu item at Tartine Bakery) using half of the croissants. Pain au jambon tasted very good. Because ham and cheese were rolled inside croissants, it infused the flavours into the pastry and created nice internal moisture, the salty buttery goodness.

Recipes and more pictures can be found here.

 With me-made strawberry jam, perfect for breakfast


 Pain au jambon, inspired by Tartine Bakery

 my croissant and Mr Chad Robinson's


bagel_and_rye's picture

March events for the Chicago Amateur Bread Bakers

February 28, 2011 - 7:41am -- bagel_and_rye


Please join the Chicago Amateur Bread Bakers for two delightful and educational events in March:


        Sunday, March 13: "Demo with Baker Renaud Hendrickx: Croissants, Belgian Country Bread, more..."

        Sunday, March 20: "Homemade Bread 'Taste-and-Tell' -- This Month's Focus: Basic Scoring" 


Doughtagnan's picture

As I had a long weekend off I decided to make my 1st ever Croissants using my  Bourke St Bakery cookbook. The results were pretty impressive and I subbed Doves farm dried yeast for the fresh with no problems. I made half of their recipe and here are the results!



wally's picture


This week I found time to come up for air and play with some of my Christmas toys, so I tried a little experimentation where I haven't been before, and also revisited familiar places where my skills can always improve.  The result is an interesting, but somewhat perplexing, apple-walnut sourdough, and more practice with croissants and my favorite poolish baguettes.

I've wanted to try an apple-walnut bread for some time, but frankly, I'm too lazy to either dry apples or buy dried apples.  So, my thought was this: why not puree an apple, make allowances for its hydration, and see what would result.  I used Hamelman's Vermont sourdough as my 'base' recipe.  To this I added a pureed Macintosh apple.  Now, according to my Google explorations, apples are about 85% water. Armed with this information, I adjusted the flour and water weights and mixed the dough, having built my levain over a 12 hour period.  The first thing I found is that even pureed, the apple has not released all of its water during the mix, so I ended up adding a small additional amount of water to reach a dough that felt right (Hamelman's Vermont sourdough is at 65% hydration, so I figure I upped it to about 68% - no big deal).

I mixed all ingredients except salt, did a 40 minute autolyse, and then added the salt and mixed for 3 minutes on speed 3 of my Hamilton Beach.  After, I added chopped walnuts and mixed on speed 1 for an additional minute.  Bulk fermentation was for 2 1/2 hours with two folds at 50 minute intervals.

The initial thing I noticed about this dough was that it was very slow in rising during the bulk fermentation.  After dividing and shaping, I left it for final proof downstairs where the temperature is a chilly 60 degrees F.  After 5 hours I was not satisfied with its progress and brought it upstairs to a more hospitable 68 degrees where it proofed for an additional 2 hours before baking.

Now, if this were simply Hamelman's Vermont sourdough both the fermentation and final proof would have been accomplished much sooner (unless I opted to retard overnight).  But with the addition of the apple and walnuts, the levain worked much, much more slowly.

The bake was fine - there was noticeable though not spectacular oven spring.  The profile, as you can see, is not bad, but not what I am used to when baking this recipe without additions.


Good things: instead of pieces of apple in the finished product, there are flecks of the peel and a nice, but not overwhelming flavor of apple, with some additional sweetness it brings.  The walnuts are a perfect complement.  The bread is surprisingly moist and has stayed fresh much longer than a straight sourdough.

I do wonder if there is something in the pureed apple that inhibits the levain (cue for anyone to offer opinions, or better yet, definitive answers).

Following the sourdough experiment I decided that, it being wintry and cold - outside and in my kitchen - it was a good time to revisit croissants.  Lately I've spent some time with our pastry bakers at work rolling out croissants, so I've developed some confidence in my shaping and overall in the feel, texture and thickness of the dough.  The results, shown below, were accomplished using a recipe adapted from Dan DiMuzio's excellent textbook, Bread Baking.  I laminated the dough using two single-folds and one double (book) fold.  I'm pretty pleased with the outcome and the crumb.  As with everything in baking, I'm finding that the 'secret' is pretty simple: practice, practice, practice.


Finally, I wanted to bake something for my friends at my local pub (which also supplies me with Sir Galahad flour in 50# bags), so I did a bake of poolish baguettes taken from Hamelman's recipe.  I've tweaked his to up the 68% hydration slightly via the poolish, but when I did the poolish mix last night, his recipe was closer to me than my spreadsheet, so this is straight from Bread.  I like it particularly because it demonstrates the openness of crumb that's attainable with a hydration that is not overly high.

I'm including a picture below of the ripened poolish for the benefit of anyone who is not familiar with what this should look like.  What I'd like to call attention to are the small rivulets of bubbles that have formed, displacing for the most part larger bubbles that dominate under-ripened poolishes. (And actually, this could have ripened for probably another 20 minutes or so, but my schedule pronounced it 'done' - and in any event I'd prefer a slightly under-ripened poolish to an over-ripened one).

Here are the 10 oz 17" baguettes (mini baguettes really) that emerged from my new FibraMent baking stone after 23 minutes at a temp of about 450 degrees F.


Aside from the few slices shown here, the rest was quickly devoured by patrons and kitchen staff at the Old Brogue Irish Pub.






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