UrDinkel Croissants
Original in German
karolinas · marcelpaa.com · 2024 · 10 Stück
Against 114 croissant recipes
Less milk or water than 84% of recipes.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- Less milk or water than 84% of recipes: 48% of the flour weight against the typical recipe's 58%.
- Salt in the middle half of recipes: 2.4% of the flour weight against the typical recipe's 2%.
- Butter in the middle half of recipes: 50% of the flour weight against the typical recipe's 60%.
- Sugar in the middle half of recipes: 8% of the flour weight against the typical recipe's 10%.
Ingredients (9)
- 70-90 g Sauerteig ((Alternativ: 10-15 g Apfelessig))90 g
- 20 g Frischhefe20 g
- 50 g Butter, kalt50 g
- 40 g hello sweety ((alternativ: Kristallzucker))40 g
- 12 g Salz12 g
- 500 g UrDinkelmehl hell ((Dinkelmehl Type 630))500 g
- 240 g Wasser, kalt240 g
- 200 g Butter, kalt200 g
- 1 Ei≈ 50 g
flour 500 gbatter 1202 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.
- Butter50% · 25th percentile · median 60%
- Milk or water48% · 14th percentile · median 58%
- Sugar8% · 25th percentile · median 10%
- Salt2.4% · 80th percentile · median 2%
- Yeast1.3% · 32nd percentile · median 1.6%
- Egg in the dough10% · 71st percentile · median 1.6%
Oven
- Temperature
- 350°F / 175°C
- 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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