Croissant Calculator

Croissant dough (detrempe) is usually 45–55% hydration, quite low compared to bread. The low moisture content is intentional: the dough needs to be firm and extensible for lamination without tearing, and the layers must stay distinct during baking rather than steaming together.

The lamination butter (beurrage) is typically 25–33% of the flour weight. This is separate from any butter in the detrempe (dough base). The calculator outputs the total butter needed for both the dough and the lamination block.

Lamination is the process of folding butter into dough to create hundreds of alternating pastry and butter layers. A standard croissant uses 27 layers (three double folds, or a double and two single folds). The calculator can show you the layer count for any folding sequence you choose.

Use a high-fat European-style butter (84%+ butterfat). Higher fat content means less water, which prevents steam from destroying the layers during baking. The butter should also have good plasticity: cold but pliable, not brittle or greasy. Butter labeled "dry butter" or "beurre de tourage" is ideal.

French Type 45 or 55 flour, or all-purpose flour with 10–11% protein. Lower-protein flour produces a more tender, delicate croissant. Higher-protein bread flour makes the dough too strong and elastic, causing it to spring back when rolling and making even lamination difficult.

Lower hydration (45–50%) keeps the dough firm and prevents butter from melting into it during lamination. If the dough is too wet, the butter absorbs into the dough layers rather than staying discrete, and the baked croissant will lack the characteristic honeycomb interior.

A standard croissant weighs 60–80g of raw dough before baking (it loses roughly 15–20% in the oven). Enter the number of croissants and your target piece weight, and the calculator scales the entire recipe including the lamination butter block.

Yes, though it adds complexity. Sourdough croissants use 10–20% levain and need a longer fermentation. The acidity can actually benefit the flavor and extend shelf life. Keep the dough cold throughout to prevent the butter from softening. Reduce or eliminate commercial yeast if using an active levain.