The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Roll in butter.

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clearlyanidiot's picture
clearlyanidiot

Roll in butter.

How much of a variation in percentage of roll in butter can there be for croissants? 

http://www.classofoods.com/page4_1.html

The above lists a range from 12.5 to 35% of the weight of the dough. 

golgi70's picture
golgi70

12% is pretty low and 35% pretty high.  I'd say more realistically for a high quality croissant the range would be 20%-30%. I've worked at a few bakeries and all have been 25%.  

 

Josh

baybakin's picture
baybakin

The standard for most bakeries is about 25% which works well with a sheeter.

At home, where all I have is a rolling pin, I keep the butter percentage at about 30, which seems to work better for me.

naVv's picture
naVv

The better butter percentage is 25% to 30%. And its good range too.

sandydog's picture
sandydog

Richard Bertinet offers (In his book Crust) a recipe with 40% butter in his croissant.

Andrew Whitley, in his Bread Matters book, goes up to 42%

Obviously, minimising expensive ingredients like butter is good for a commercial bakery.

At home you may wish to treat yourself now and then

clearlyanidiot's picture
clearlyanidiot

Since this post I've tried batches at 20% 25% and 30% the 25 worked the best, but I'm still leaking butter during baking. Ah well, even when you fail at croissants the results are still delicious. 

baybakin's picture
baybakin

Leaking butter during baking is usually a sign of underproofed croissants

clearlyanidiot's picture
clearlyanidiot

Usually it is, but I've had it happen with a batch of croissants that were definitely overproofed. I'm thinking it may be due to not rolling out thin enough, or if the butter is too cold it will shatter and form lumps in the dough, which then leak.