The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Wheat/Whole grain croissant

glwfood's picture

Whole Wheat/Whole grain croissant

I would love to make a whole grain croissant.

Any formulation ideas?




Misheil's picture

Hi Vincent!  Love the video.  How many croissants and/or pain au chocolate does a 4kg of dough make?  So, one batch.  Also, I was taught that the dough should rest in the fridge for a full day before incorporating the butter.  Incorporatating butter and 3 folds occurs on 2nd day.  3rd day is cutting/shaping/proofing and baking.  Because the video is not in real time, I could not figure out your timeline.

Thanks so much,