Plunder Croissant Teig Grundrezept
Original in German
Team Marcel Paa · marcelpaa.com · 2018 · 1 Grundrezept
Against 114 croissant recipes
More salt than 85% of recipes and more yeast than 84%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- More salt than 85% of recipes: 2.5% of the flour weight against the typical recipe's 2%.
- More yeast than 84% of recipes: 2.5% of the flour weight against the typical recipe's 1.6%.
- Less sugar than 78% of recipes: 7.8% of the flour weight against the typical recipe's 10%.
- Milk or water in the middle half of recipes: 50% of the flour weight against the typical recipe's 58%.
Ingredients (8)
- 200 g Vollmilch (kalt)200 g
- 25 g Zucker25 g
- 30 g Frischhefe30 g
- 40 g Butter (kalt)40 g
- 10 g Salz10 g
- 400 g Weissmehl ((Weizenmehl Type 550))400 g
- 6 g Malzextrakt ((alternativ Honig))6 g
- 170 g Butter (kalt)170 g
flour 400 gbatter 881 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 114 recipes. Shaded: the middle half. Tick: the median.
- Butter53% · 32nd percentile · median 60%
- Milk or water50% · 25th percentile · median 58%
- Sugar7.8% · 21st percentile · median 10%
- Salt2.5% · 87th percentile · median 2%
- Yeast2.5% · 87th percentile · median 1.6%
- Egg in the dough0% · 25th percentile · median 1.6%
Oven
- Temperature
- not stated
- median 375°F
- Time
- 15 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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