Whole Wheat Croissants
Whole wheat
davidlebovitz.com · 2013
Against 114 croissant recipes
More salt than 94% of recipes and more egg in the dough than 88%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- More salt than 94% of recipes: 2.8% of the flour weight against the typical recipe's 2%.
- More egg in the dough than 88% of recipes: 18% of the flour weight against the typical recipe's 1.6%, about 11 times as much.
Ingredients (9)
- 1 1/4 cups (175g) white flour (bread flour (preferably) or all-purpose flour)175 g
- 3/4 cup (105g) whole wheat flour ((see Notes))105 g
- 2 teaspoons active dry yeast≈ 6 g
- 2 tablespoons sugar≈ 25 g
- 2/3 cup (160ml) whole or lowfat milk (very slightly warmed)≈ 163 g
- 1 1/4 teaspoons kosher or sea salt≈ 8 g
- 5 1/2 ounces (160g) unsalted butter (cold and cubed)160 g
- 1 egg≈ 50 g
- pinch of salt≈ 0.4 g
flour 280 gbatter 692 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.
- Butter57% · 39th percentile · median 60%
- Milk or water58% · 56th percentile · median 58%
- Sugar8.9% · 33rd percentile · median 10%
- Salt2.8% · 96th percentile · median 2%
- Yeast2.2% · 73rd percentile · median 1.6%
- Egg in the dough18% · 89th percentile · median 1.6%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 120 minutes
- median 20 minutes
Keep exploring
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Nearest by baker's percentages: butter, milk or water, sugar, salt, yeast, egg in the dough.
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