A Stir The Pots Post


by | Jun 19, 2012 | Croissants, Vienoisserie

Craving croissants, I made up a batch with a mix of half white whole wheat and all purpose flour. Finding some fresh yeast in the store for a change, I decided to let down my purist sourdough ferment and make this easier to schedule while I am at work.


Using All-purpose and white whole wheat seemed a nod to healthier, or just a shade darker, so I wouldn't carry so much guilt shoveling these puppies in my mouth.


All the steps in preparation came back to me, with a couple of quick peeks into some resourceful pages of books. Once I started folding in the butter, the dough and butter came together nicely.


Giving it 30-minute rests between folds made the dough easy to work with, and I didn't find any smeared butter within the layers, even in the humid conditions of that day. 


Once the rolling was over, I had to stop the ferment or I'd have to bake them the same day. The trick is to work quickly. No tweeting or chatting on line while making these!  


An overnight retard, I used my Brød & Taylor proofer with acceptional results, even with the high humidity, it's a powerful tool!


Flaky goodness, made by hand at home…you can too!



  1. Gregoire

    Funnily enough, my upcoming book is about making croissant and indeed, making croissant at home isn’t the end of the baking world as we know it! 🙂
    Very nice take on croissant!
    We also do ours with a part of sourdough and fresh yeast – works great!

  2. Jeremy

    Gregoire, it’s always the fear factor or first attempt that put people off of doing Vienoisserie, it’s always been the challenge and perfecting my skill that makes it a must for me!
    I am making 20% rye croissants with levain, a combined method with yeast and levain! Next are cornetti, with spelt and evoo again! Just a whole load of eggs!

  3. www.facebook.com/profile.php?id=1266139300

    Silly question, I know, but what is the hydration for your dough? I just started making a batch from Dan Lepard’s Exceptional Breads, and the dough is WAY too dry. He uses a sponge of 150 gm flour and 110 qater, and then for the main dough, 400 of flour and 110 gm of milk, and the dough is stiffer than a bagel dough. Can you help?


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