Croissant Bread (Loaf)
Sally · sallysbakingaddiction.com · 2022 · 1 loaf
Against 114 croissant recipes
More milk or water than 80% of recipes.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- More milk or water than 80% of recipes: 65% of the flour weight against the typical recipe's 58%.
- No egg in the dough, like 50% of recipes.
Ingredients (9)
- 1 cup (240ml) whole milk, warmed to about 110°F (43°C)≈ 244 g
- 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet, see Notes)7 g
- 3 Tablespoons (38g) granulated sugar38 g
- 1 and 1/4 teaspoons salt≈ 8 g
- 3 Tablespoons (43g) unsalted or salted butter, softened to room temperature and cut into 3 equal pieces43 g
- 3 cups (375g) all-purpose flour (spooned & leveled), plus more as needed and for lamination375 g
- 3/4 cup (12 Tbsp; 170g) salted butter, slightly softened (see Notes)170 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 large egg, cold or room temperature≈ 50 g
- 1 Tablespoon (15ml) water≈ 15 g
flour 375 gbatter 885 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.
- Butter57% · 37th percentile · median 60%
- Milk or water65% · 81st percentile · median 58%
- Sugar10% · 53rd percentile · median 10%
- Salt2% · 53rd percentile · median 2%
- Yeast1.9% · 62nd percentile · median 1.6%
- Egg in the dough0% · 25th percentile · median 1.6%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 20 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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