Whole Wheat Croissants
Whole wheat
Natalya Syanova · natashasbaking.com · 2022 · 12 Croissants
Against 114 croissant recipes
More milk or water than 78% of recipes and less yeast than 76%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- More milk or water than 78% of recipes: 64% of the flour weight against the typical recipe's 58%.
- Less yeast than 76% of recipes: 1% of the flour weight against the typical recipe's 1.6%.
Ingredients (10)
- 235 g Lukewarm milk235 g
- 85 g Lukewarm water85 g
- 5 g Dry instant yeast5 g
- 55 g Sugar55 g
- 10 g Salt10 g
- 500 g Janie’s Mill Organic Sifted Artisan Bread Flour ((See Notes block for alternative deep-flavor flour swaps))500 g
- 25 g Unsalted butter ((softened completely to room temperature))25 g
- 300 g High-quality European style butter ((Minimum 82% fat content))300 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 Large egg≈ 50 g
- 2 tbsp Water≈ 30 g
flour 500 gbatter 1215 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.
- Butter65% · 66th percentile · median 60%
- Milk or water64% · 79th percentile · median 58%
- Sugar11% · 62nd percentile · median 10%
- Salt2% · 53rd percentile · median 2%
- Yeast1% · 22nd percentile · median 1.6%
- Egg in the dough0% · 25th percentile · median 1.6%
Oven
- Temperature
- 375°F / 190°C
- median 375°F
- Time
- 20 to 25 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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