Index

Croissants with Yeast

A recipe with 48% hydration and 34% butter to total dough weight of 440g.

If you have an active sourdough starter, you can try the sourdough version of this recipe: Croissants with Sourdough

by Florian Schulz, 3.10.2022




Table of Contents

1. Ingredients

2. Schedule

3. Baking


Ingredients


#1 Butter Block (Beurrage)

150g Butter 60%

#2 Dough

250g Flour 100% 60g Water 24% 60g Milk 24% 25g Butter 10% 25g Sugar 10% 15g Yeast 6% 5g Salt 2%


Schedule ( – )


Agenda Schedule