Whole Wheat Croissant with Pate Fermente

This dough has a white pat fermente in it but the pate fermente can also be made with a whole wheat flour instead of a white, bread flour.

 This formula is from the Michel Suas Book Advanced Bread and Pastry, A Professional Approach. Pg. 343

Formula: yields 30 kg
Pre fermente: 20% pre ferment
100% Bread Flour, 3.293 kg
65% Water, 2.140 kg
2% Salt, 66 g
0.6% Yeast, 19 g

Final Dough:
80% Bread Flour, 10.080 kg
20% Whole Wheat Flour, 3.360 kg
51% Water, 6.485 kg
8% Egg Yolks*, 1.349 kg
10% Sugar, 1.756 kg
2% Salt, 270 g
0.6% Osmotolerant Yeast, 215 g
0.16% Malt, 27 g
5% Butter, 809 g

*Egg yolks tenderize the product which aides the whole wheat flour in being softer. It will however interfere with the lamination, you will not get as much of a rise but you will get more colour from the fats in the eggs.

MOP: Improved Mix

DDT: 75 degrees Fahrenheit

Variables: 4

• Add all the ingredients except the preferment and 10% water into the mixer. 
• Mix on low speed, slowly adding more water and adjusting liquid until the dough is fully hydrated.
• Add the preferment in small chunks into the mixer. If you do not break up the chunks it will not fully distribute, especially important here since the preferment is a white dough.
• Put mixer into second speed and mix for 4-6 minutes until you can get an improved window pane. 
• Take the dough off the mixer and transfer to an oiled proof box. Let the dough proof for 45 min - 1 hour. 
• Continue to process the dough like in the Straight Dough Method.