100% White Whole Wheat Loaves - Pastries from Croissant recipe
Stuck indoors with a head cold and raining all day..What would you do? Surfed on my PC and landed at Steve's Bread Cetera blog. http://www.BreadCetera.com I thought the 100% White Whole Wheat looked delicious and then I saw his lovely Croissants...my husband and I love pastries and the neighbors get a sample too, after seeing the wonderful posts on Shiao Pings blog with meat pies in puff pastry and TaxFarmer's croissants, my sweet tooth took over...last night I made the poolish for both.
Just out of the oven and cooling. Crumb shot tomorrow. I hope it looks half as nice as Steve's.
ADDED: The bread is made with King Arthur's White Whole Wheat Flour using Steve's recipe posted on BreadCetera.
The Pastries are not made with white whole wheat flour. I used the recipes posted on BreadCetera for Croissants for the pastries.
Perfect for sandwiches. I can detect the nice honey and butter just right in the mellow wheat.
I used the Moreno Cherries from Trader Joe's..I think they are the next best thing to the canned Oregon brand sour cherries
I thickened them in their own juice, almond extract with a little corn starch.
Cherry-Cream Cheese Danish -
I added fresh egg yolk, fresh lemon juice, vanilla and bakers sugar in the cream cheese.
Cream Cheese Pockets
Sylvia
Comments
Hi Ikomenda We don't have white wholewheat in England either as far as I know. Our wholemeal is definitely brown and has substantial particles of bran in it usually. I have a bag of KA white wholewheat here and a bag of German weizen vollkornmehl, they both look different but both are smooth and fine. One wonders what they do with the bran in the american and german flours, do they sieve them out or grind them superfine separately and add back in? It's a bit of a mystery isn't it?
Zeb
Hi Sylvia - those breads and cakes look absolutely delicious - I must try making danish sometime :)
KA almost definitely specifies a very fine grind for most of their flours for breadmaking. It may not show in a picture on the monitor, but all the bran is there in the white whole wheat. In reality, it looks almost just like red whole wheat, only lighter.
Speaking about the flour itself. I'll admit, I would hardly believe the pastries were made with 100% whole wheat if I had not been told that was the case.
Sorry for the misunderstanding about the pastries...they are not made with 100% white whole wheat. I made them using the croissant recipe on BreadCetera. and the loaves from Steve's recipe for 100% white whole wheat.
Sylvia
Thanks for clearing that up, for me.
for explaining about KA white whole wheat and bringing my attention to the title..It was a long day of baking : )
Sylvia
http://www.KingArthurFlours.com explains all about their lovely 100% white whole wheat flour. They also have it organic. I used the organic in these loaves. I ordered it from KAflours when they had free shipping. Enjoy your wonderful flour from KA with all the benefits of a whole grain! The pastries are made from an all-purpose flour.
Sylvia
Your cherry Danish just jumps off the page! Quite nice looking in every way.
Eric
Sylvia
Everything looks wonderful! I can't resist your pictures, but I think I gained a pound or two from looking at the danish!
I hope you're feeling better, and no rain now for a few days.
Marni
For the nice compliment and the well wishes!
Sylvia