The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Croissant Dough Formula

qahtan's picture

Croissant Dough Formula

Great lesson BUT..........
Can you please translate this formula
to laymens language, pounds and onces or metric, any thing but %, thanks qahtan.

Croissant Dough Formula

Bread Flour 100%
Milk 23%
Water 38%
Sugar 13%
Salt 2%
Yeast 1.2%
Dry Malt .5%
Butter .5%
Total Dough 181.7%

Butter,Roll-in 25% of total dough weight

carltonb's picture

Sorry, because I deal in many size portions it is easier for me to work in percentages.

Here is the formula in metrics

Flour 1000 g or 1 K
Milk 230 g
Water 380 g
Sugar 130 g
Salt 20 g
Yeast 12 g
Dry Malt 5 g
Butter 5 g
Dough Weight 1.817 K

Butter for roll-in 454 g

Hope this helps
If not I can reconvert.

Carlton Brooks CEPC, CCE
Mesa, Arizona

qahtan's picture

Thank you,,,,,,,,,,,, qahtan

Z Bakery's picture
Z Bakery

are you using Fresh Yeast in this formula or Active Dry Yeast? Thanks

lindsaysbakery's picture

Hi, I am going to baking a croissant too. By the way, what is croissant brioche?

Check out my blog:

I will bake crossaints this weekend!