Wholegrain Croissants

I recently purchased a Mockmill Pro 200 and been experimenting. This is made with 80% Hard Red and 20% Red Fife. With poolish (yeasted) and totally 100% Organic Unsifted Flour and laminated with 84% Butter. The tricky part is the dough, needs to be more hydrated, easily adjusting 5%-7% more water/milk and a bit more mixing to develop gluten to at least 80%-90%. Flavour is phenomenal, makes a white croissant seem tasteless. The flavour notes are yoghurt, nutty, and brown butter. Not wheaty at all!