The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

100% Whole Wheat Croissants

PiperBaker's picture
PiperBaker

100% Whole Wheat Croissants

My first attempt at croissants.  We're a 100% whole wheat family, so that's what I used.  Also, since I cannot find anything but bleached white flour on the local market  (we're posted to Turkmenistan), I hand milled the flour.  Not bad, if I do say so myself.  Could have added some salt to the butter slab, and next time I'll do an egg wash, but overall a success!


paddyboomsticks's picture
paddyboomsticks

Do you have a picture of the crumb? I would love to see it!


 


Turkmenistan, how fascinating, are you guys a diplomatic or aid family, or perhaps resource company?

PiperBaker's picture
PiperBaker

I forgot to take one, and they disappeared before I thought about it.  This photo gives the best idea, though.  The butter did get a little warm (and I got a little enthusiastic on the folds) so they weren't quite as flaky as one would hope.  By the end of it, though, I had a feel for what was supposed to happen, so it should work better next time.


I'm a dip, rather than AID or oil/gas.  You certainly get points for knowing enough about Turkmenistan to ask about resource companies!