Rustique croissant with whole wheat flour
Last months I've decided to include whole wheat flour in my viennoisserie products. So it was clear that one of the goals would be making a french classic, croissant, with some % of whole wheat flour. By now, what I have been testing is using a wholewheat flour levain + 30% of wholewheat flour in my croissants. So at the end it's around 1/3 of wholewheat flour in my croissant. I have also reduced sugar in the recipe around 1/3, and substitute regular sugar by brown sugar and some honey (or any other dark inverted sugar), and also adjust hydration because of the water absortion of the ingredients. Lamination butter remains the same, 500 gr x kilo of flour. I also decorated each croissant with some seeds and grains mix before baking.
This is the result. I'm quite proud.