At last, I bought Advance Bread and Pastry book by Michel Suas after seeing many good reviews about it from online baking community. This is a very comprehensive book on bread and pastry gearing towards professional bakers, which is also highly beneficial for serious home bakers.
Flipping through the book made me feel like reading a university textbook. In fact, it is a textbook for bread and pastry students. The book is gigantic (over 4 kg in weight) and covers aspects of bread and pastry extremely well. It is like combining all the books that I have in one.
The first chapter I had a look was Viennoiserie (sweet enriched bread and pastry). I was excited to see many varieties of croissant recipes. There are ones made with poolish, with preferment, with sourdough starter, and whole wheat croissants made with straight dough and preferment.
I have been practicing making croissants/laminated doughs for the past weeks and was intrigued by whole wheat croissants idea. Wouldn’t it be nice to include wholegrain into buttery croissant? At least, I won’t feel too guilty having them.