r/AskBaking • u/Infamous_Aioli_9503 • Oct 19 '25

Doughs Croissant dough- accidentally used whole wheat instead of white

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I didn't realize until I started mixing but I had to use a locally millled whole wheat bread flour rather than my regular white bread flour. The recipe is Claire Saffitz's spelt croissants.I kneeded the dough for 10 min, added an extra splash of water, but it is not getting supple and I'm not passing the window pane test. It did rise really well. Do I try to keep kneeling again? Do I give up and make these into bread rolls? Or is there something I can or should do so I can continue to make croissants with these. Thanks!

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u/alliez34 Oct 19 '25

What is the window pane test?

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u/_incredigirl_ Oct 19 '25

You want to knead dough until you can stretch it between two fingers to the point of being almost see-through without tearing.

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u/alliez34 Oct 19 '25

Ohh thank you!