Laminated Dough for Croissants

beyondsweetandsavory.com · 2023 · 8 servings

Against 114 croissant recipes

Less salt than 99% of recipes and more milk or water than 86%.

How it compares

Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.

Less salt than 99% of recipes: 0.8% of the flour weight against the typical recipe's 2%, about half as much.
More milk or water than 86% of recipes: 68% of the flour weight against the typical recipe's 58%.
Less yeast than 85% of recipes: 0.7% of the flour weight against the typical recipe's 1.6%, about half as much.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

1/4 cup warm water (110-115 degrees F)≈ 59 g
1/4 cup sugar≈ 50 g
1 teaspoon instant yeast≈ 3.1 g
3 1/2 cups bread flour≈ 445 g
4 tablespoons European style unsalted butter (melted and cooled), and extra for brushing≈ 57 g
1 cup full fat milk≈ 244 g
1 teaspoon Diamond Crystal kosher salt≈ 3.6 g
16 tablespoons (8 oz) European style unsalted butter, cold≈ 227 g

flour 445 gbatter 1089 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 114 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: butter, milk or water, sugar, salt, yeast, egg in the dough.