Step by Step Sourdough Croissants
Sourdough
Elien Lewis · homegrownhappiness.com · 2018 · 12
Against 114 croissant recipes
No yeast, unlike 93% of recipes and less sugar than 79%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- No yeast at all, where 93% of recipes use some (most of those 1.3 to 2.2% of the flour weight).
- Less sugar than 79% of recipes: 7.7% of the flour weight against the typical recipe's 10%.
- Salt in the middle half of recipes: 1.5% of the flour weight against the typical recipe's 2%.
Ingredients (12)
- 30 g starter30 g
- 60 g all-purpose flour60 g
- 60 g water60 g
- 450 g all-purpose flour450 g
- 8 g salt8 g
- 40 g sugar40 g
- 230 g water230 g
- All the active sourdough starter (around 140g)140 g
- 50 g unsalted butter (room temperature)50 g
- 250 g unsalted butter (room temperature or cold depending on method used, see notes)250 g
- 1 1/2 Tablespoons all-purpose flour ((only for the flour method, see notes))≈ 12 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 egg + 1 tbsp water≈ 50 g
flour 522 gbatter 1330 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.
- Butter58% · 41st percentile · median 60%
- Milk or water56% · 38th percentile · median 58%
- Sugar7.7% · 20th percentile · median 10%
- Salt1.5% · 22nd 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
- 20 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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