The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Adding old dough to a croissant recipe

Thalia0503's picture

Adding old dough to a croissant recipe

hi guys, so I already have my go to croissant recipe, which I will post, however  I would like to add 18% of old croissant scraps for more flavor, but I do not know how to incorporate it and how much  to add . Can you please help me to figure out the amount in grams needed. Here is my recipe:

800 gram flour 

520 gram milk 

100 gram sugar 

5 tsp yeast

4 tsp salt

55 grams butter 


total dough : 1.5 kg 





ds99303's picture

I don't think the actual amount matters  unless you have a ton of scraps leftover.  Just incorporate them into the dough before you begin to laminate in the butter.

Be sure to read the comments.

MichaelLily's picture

Toss it in with the initial mix. I do it all the time with 3:8 old croissant scrap to flour ratio.