Index

Croissants «Brothandwerk» (English Version)

This recipe is part of the book »Brothandwerk« by Sasa Noël and Heike Grein. Orignal recipe by Bäckerei-Konditorei Hächler and adapted for household use by Sara Witmer.

by Florian Schulz, 17.10.2022


Flour 275 g Yield 5–6 medium or 4 large croissants Time 24 hours Level Very Difficult


Ingredients


#1 Butter Block (Beurrage)

125g Butter 50%

#2 Sauerteig

2.5g Active Sourdough Start (half a tea spoon) 1% 12.5g Wheat Flour 5% 12.5g Water 5%

#3 Dough

250g Wheat Flour 100% 100g Water 40% 30g Sugar 12% 27.5g Sourdough 11% 25g Butter 10% 21g Fresh Yeast 8% 15g Egg 6% 5g Salt 2%


Schedule ( – )


Agenda Schedule