Whole wheat flour French Croissants and Pain au Chocolat
I bake French Croissants at least twice per month. The recipe is the same old one and the results are predictable and consistent. Delicious of course, but a little boring. Baking is also exploring new paths. I decided then to replace the white sugar with raw cane sugar and to use about 16% of whole wheat flour. The outcome was good but far from being perfect. Most likely the whole wheat flour is limiting the rise of the dough so the Croissants and the Pains au Chocolat were not as “big” as usual. The raw cane sugar is giving a nice flavour to the croissants but the sweetening power is lower if compared to the white sugar. All in all a good result, but for sure the recipe needs to be tweaked. Stay tuned then!
The ingredients
- 420 gr all purpose flour
- 80 gr whole wheat flour
- 140 ml cold water
- 140 ml cold milk
- 60 gr raw cane sugar
- 40 gr softened high quality butter
- 20 gr fresh yeast
- 10 gr salt
- 275 gr high quality butter (cold) for the butter “brick”
The process is described in the French Croissants recipe.
