Overnight Sourdough Croissants
Sourdough
baking-sense.com · 2018 · 16 croissants
Against 114 croissant recipes
More butter than 96% of recipes and no yeast, unlike 93%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- More butter than 96% of recipes: 91% of the flour weight against the typical recipe's 60%.
- No yeast at all, where 93% of recipes use some (most of those 1.3 to 2.2% of the flour weight).
- More sugar than 91% of recipes: 17% of the flour weight against the typical recipe's 10%.
- Salt in the middle half of recipes: 2.4% of the flour weight against the typical recipe's 2%.
Ingredients (7)
- 8 oz active sourdough starter (1 cup, 100% hydration)227 g
- 10 oz whole milk (1 ¼ cups, scalded and cooled to )284 g
- 17 ½ oz unbleached all purpose flour (3 ½ cups, see note)496 g
- 3 oz granulated sugar (⅓ cup)85 g
- 2 teaspoons table salt≈ 12 g
- 16 oz unsalted butter (pliable but still cool)454 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 egg (for egg wash)≈ 50 g
flour 496 gbatter 1557 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 114 recipes. Shaded: the middle half. Tick: the median.
- Butter91% · 97th percentile · median 60%
- Milk or water57% · 46th percentile · median 58%
- Sugar17% · 92nd percentile · median 10%
- Salt2.4% · 80th percentile · median 2%
- Yeast0% · 3rd percentile · median 1.6%
- Egg in the dough0% · 25th percentile · median 1.6%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 15 to 20 minutes
- median 20 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, milk or water, sugar, salt, yeast, egg in the dough.
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