As I experiment more and more with whole grain flours, I just had to do a trial of croissant dough with a couple of variations on using whole wheat flour. Just can’t get enough of the laminated dough thing, or so it seems. Oh well, there are worse things to be fixated on, don’t you think?
The first version adjusts my base recipe from 450 g all purpose flour and 50 g bread flour (recipe coming at the end, I promise!) to a mixture of 300 g spelt flour and 200 g whole wheat pastry flour, both from Bob’s Red Mill. The spelt I used is a coarse grind and gave my dough a speckled look. I was hoping that my choice of those two flours would sort of balance each other out in terms of gluten content, giving me something closer to all purpose but with the nutritional benefits of using whole grain flours. Kinda winging it here.
The second version uses a mixture of 300 g white whole wheat flour from King Arthur (a finer grind than the spelt and a softer flour from soft white wheat) and 200 g whole wheat pastry flour from Bob’s Red Mill (another softer flour), yielding a smoother appearance with less speckling. Again - wingin’ it.
I normally use whole milk for my liquid but this time I replaced about a third of the milk with water, thinking that the final, slightly less enriched, nutty-wheaty croissants would lend themselves to more savory uses like ham/cheese or chicken salad sandwiches. I know, I know - this isn’t a very scientific study since I’m changing a number of variables, but why not play around? It’s what I love.
I put both versions through the usual steps of beurrage followed by three business letter folds (or 3-folds) and a final rest in the fridge before rolling out. I divided each batch into halves so I could create two different pastries with each version.
The spelt dough rolled nicely but when it came time to cut and shape the croissants, the dough felt drier and was not quite as sturdy, tending to tear when being stretched a bit.
With the second half of the spelt dough I did a savory spiral - rolled it out into a 10”x12” rectangle, brushed it with egg wash and sprinkled on mixed Italian herbs and grated gruyère cheese . . . .
rolled it up into a log and sliced ~1 inch slices.
The slices went into buttered 80 mm rings to proof.
The white whole wheat version also rolled out easily and was less inclined to tear when being stretched and shaped.
The second half of this dough became cherry-almond spirals - same idea as the cheese/herb spirals above - spread on a mixture of almond flour, egg white and brown sugar and topped it with cherry preserves and sliced almonds.
Rolled up and sliced, these went into buttered muffin tins to proof.
I gave the croissants a good 2-2.5 hours to proof and the spirals a bit less. Then on to the bake!
I gave the proofed cheese spirals a sprinkling of more cheese . . . .
and here they are all baked up!
I gave half of the egg washed white whole wheat croissants a sprinkling of KAF’s Artisan bread topping, a delicious mixture of sesame, flax, sunflower, black caraway, poppy and anise seeds.
Cherry almond here we come! A sprinkling of raw sugar and into the oven.
Once baked I rolled them in some vanilla sugar for the pièce de résistance.
Steve and I did a thorough sampling of all four versions. We thought the flavor was deelish and the texture pretty decent. Personally I love the nuttiness and whole grain sense of these doughs and would definitely make whole wheat croissant dough again.
I froze a good portion of the baked and cooled end results, and we were able to enjoy the croissants and cheesy spirals thawed and oven warmed with a delicious chili Steve made for a family supper out at cousin Jen’s. Everyone enjoyed them immensely. Who says you can’t have a croissant for supper eh?
So what did I learn from all of this? Truth be told, I had done some reading before the project but had neglected to consider the need for some increased hydration when using all whole wheat flour. Duh. Hence I did a thorough read through of very helpful tips and suggestions from the Whole Grain Council/KAF - so much information out there kids!
Going forward I now know to add an additional 2 teaspoons of liquid per cup of whole wheat flour used. It’s also important to work the dough more gently and shape more loosely since the germ and bran in the whole wheat flour can actually shred the gluten strands in the dough, weakening it (it was very clear to me with the spelt version that it was drier and much more prone to tearing).
Whole wheat doughs generally ferment a bit faster (more nutritive stuff in them for the yeast to munch on) but don’t achieve quite as much volume. I did give my dough the same amount of rising time that I normally give my regular croissants but did note that the rise didn’t appear quite as full. Yet I was very happy with how they baked and tasted in the end. YES indeed.
Here’s my standard base croissant recipe with adjustments for whole wheat:
450 g all purpose flour + 50 g bread flour (option 300 g white whole wheat flour/200 g whole wheat pastry flour)
44 g sugar
18 g salt
50 g soft unsalted butter
16 g instant yeast
317 g whole milk, can be cold or room temp (add 35 g additional liquid if using whole wheat flour - may be a mix of water and milk)
283 g unsalted butter for the butter block
Blend flours, sugar, salt and yeast in the bowl of a stand mixer.
Stir in milk (milk/water if using) with a rubber spatula or dough whisk to roughly combine. If using whole wheat flour let the mixture sit for 20 minutes to hydrate before proceeding.
Mix with the dough hook on “stir”, adding the 50 g soft butter to incorporate.
Increase to speed 2 and knead for 3-4 minutes (2-3 minutes if using whole wheat flour).
Place on a lightly floured work surface, cover with plastic wrap and let the dough rest for 30-40 minutes.
Shape into a ball, wrap tightly in plastic wrap and place in the refrigerator for at least 8 hours or overnight.
Shape the 283 g butter into a 4-5 inch square (I do this between two layers of plastic wrap). The butter should be cool and malleable for the beurrage.
Perform the beurrage followed by three business letter folds, resting the dough 30 minutes between each fold. Let the finished dough rest at least 2 hours or up to 12 hours before final shaping.
It’s not my intention here to review all the steps and nuances of making laminated dough, proofing and baking croissants but primarily to share the dough recipe. Now it’s time for you to experiment on your own. Go for it! You can do it.