The Fresh Loaf

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100% White Whole Wheat Loaves - Pastries from Croissant recipe

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SylviaH's picture
SylviaH

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

lkomenda's picture
lkomenda

Sometimes I wander if US 100% WW is realy 100%;) We don't have white wheat in Poland, and all our WW are coarsely grind. No chance for such a light crumb in WW bread:(


Kind regards!

Zeb's picture
Zeb

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 :)

mrfrost's picture
mrfrost

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.

SylviaH's picture
SylviaH

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

mrfrost's picture
mrfrost

Thanks for clearing that up, for me.

SylviaH's picture
SylviaH

for explaining about KA white whole wheat and bringing my attention to the title..It was a long day of baking : )


Sylvia

SylviaH's picture
SylviaH

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

ehanner's picture
ehanner

Your cherry Danish just jumps off the page! Quite nice looking in every way.


Eric

SylviaH's picture
SylviaH

Sylvia

Marni's picture
Marni

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

SylviaH's picture
SylviaH

For the nice compliment and the well wishes!


Sylvia 

lkomenda's picture
lkomenda

Hi Zeb,


Regarding American flowers, I belive they grind bran very very finly in USA. I remeber sacks of whole wheat or hi extraction in King Arthur Bekery. The former was lightly brown hued and finer then our bread flower, the later was only slightly yelowish. It looks like the bran is sifted out, but the ash content and fiber content is correct for whole wheat.


regards

Zeb's picture
Zeb

Hi Ikomenda  it's all part of the fun really isn't it? Trying to use wonderful formulae like those in Jeff Hamelman's bread book and not having quite the same flours, but at the end of the day you use what you can get hold of.  I do have a bag of KA white wholewheat and it is a pale brown just like you say.  Though I think it is not the youngest bag of flour as it has been exported and then sat somewhere here till I came along and bought it.  I tend to use organic strong white from either Mr Waitrose or from Shipton Mill.  Also our flours are all labelled differently too.  Wholemeal flour in England has I think by law to have all the grain in it, and as you know tends to be quite dark and coarse, particuarly the stone ground variety..though  I have had a very fine yellowy tinted 85% wholemeal flour from Maude Foster mill to bake with at the Mairs Bakehouse weekend last year in West Wales, the freshest flour I have ever used.  regards, Zeb

lkomenda's picture
lkomenda

Hi Zeb,
I agree with you to the word:) We usually use what we have, and in Poland we have to alter formulas to suit our weaker and coarser flours. I usually use "industry" grade flour from a roller mill, which sells wholesale and retail. It's reasonable choice since I learned how much each flour I need. I have flour much fresher than the one from supermarket or healthfood store. Few months ago I bought flour from mark&spencer labeled as organic (one bread and one whole wheat). Both are much stronger then Polish flours, they taste good also. But the whole wheat is still on the coarse side. What do you think about that M&S stuff in comparison to other British flours? By the way, do you know, that the most common consumer grade bread flour has protein content of 9%.


kind regards


 


 

Zeb's picture
Zeb

Do you think we should put this on another post or is it OK to carry on this conversation here? I am new here but don't want to go off topic on someone else's original post, apologies Sylvia... Zeb