Whole wheat croissants from The Pie and Pastry Bible by Rose Levy Beranbaum

  • active dry yeast
  • store-cupboard ingredients
  • wheat bran flour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on September 25, 2021

    Having had difficulty with whole wheat laminated dough in the past, I used all white flour. Overall, these turned out better for me than RLB's recipe from The Bread Bible. However, I had trouble rolling out the final dough, I think due to the 4th turn; next time I'd just do 3 turns. The dough took so long to roll that it got too warm, so when I cut it, it stuck to itself. Somehow I measured the triangles wrong and got 20 mini croissants. Claire Saffitz's shaping instructions (Dessert Person) were easier to follow. In a 70 F room, the croissants took nearly 4 hours to rise (as Rose says). They baked up fairly well (no butter leakage!), but got a little overbaked, plus the 2 trays didn't bake evenly even though I rotated them. Still, being croissants, they were delicious.

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