Croissant Sourdough Bread
Sourdough
Martin Philip · kingarthurbaking.com · 18 / one large bâtard
Against 114 croissant recipes
Less butter than 97% of recipes and less sugar than 97%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- Less butter than 97% of recipes: 25% of the flour weight against the typical recipe's 60%, about half as much.
- Less sugar than 97% of recipes: 2.9% of the flour weight against the typical recipe's 10%, under a third as much.
- No yeast at all, where 93% of recipes use some (most of those 1.3 to 2.2% of the flour weight).
- More salt than 90% of recipes: 2.7% of the flour weight against the typical recipe's 2%.
Ingredients (9)
- 3/4 cup (90g) King Arthur Unbleached Bread Flour90 g
- 1/3 cup plus 1 tablespoon (90g) water, lukewarm90 g
- 1 1/2 tablespoons (21g) ripe sourdough starter*21 g
- 3/4 cup plus 2 tablespoons to 1 cup plus 1 tablespoon (200g to 240g) water, lukewarm*200 g
- 1 large egg yolk≈ 18 g
- 3 cups (360g) King Arthur Unbleached Bread Flour360 g
- 1 tablespoon (13g) granulated sugar13 g
- 2 teaspoons (12g) table salt12 g
- 8 tablespoons (113g) salted butter, frozen113 g
flour 450 gbatter 917 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.
- Butter25% · 2nd percentile · median 60%
- Milk or water64% · 80th percentile · median 58%
- Sugar2.9% · 2nd percentile · median 10%
- Salt2.7% · 93rd percentile · median 2%
- Yeast0% · 3rd percentile · median 1.6%
- Egg in the dough4% · 56th percentile · median 1.6%
Oven
- Temperature
- 475°F / 245°C
- median 375°F
- Time
- 120 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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