Food Meter · Recipe · Spring 2026
Croissant Dough
Layers of butter and patience. A daily-baking croissant dough built on bread flour and a tri-fold that makes 109 layers.
Makes
16 croissants or a 15" loaf
Active work
About 2 hours
Layers
109
Keeps
5 days
Everyone wants to make croissants. The name alone carries weight. Golden crust and dozens of lighter-than-air layers that crunch down into one buttery bite. This is the dream of bakers.
The truth about croissant dough is that people try to make it a science, but it is an art. You can do so many variations that the question becomes what you are trying to do. This recipe is meant for daily baking. The idea that it has to be a certain way is not ideal if you want to eat homemade croissant bread every week. Stay tuned for future recipes where we use this base in desserts and pastries.
Why it works
- High-protein bread flour gives the gluten structure to support all those thin layers.
- A tri-fold lamination creates 109 distinct layers of butter and dough.
Ingredients
0 of 7 gatheredHydration
69%
Butter, dough
6%
Butter, block
46%
Sweetener
8%
Layers
109
Done at
190°F+
Plan Your Bake
Loaf · works backward from ready timeRolling and shaping time is our estimate. The recipe says to proof until doubled, so pick the proof time you usually see in your kitchen.
Method
01 · Get ready
Plan on about 2 hours of active work spread over turns of 1 to 1½ hours each. The butter must be solid but pliable. If your kitchen runs above 90°F, wait for a cooler day or use the air conditioning: butter that is too soft squeezes out, and butter that is too cold cuts through the dough.
02 · Combine
Warm the 578 g milk to 100°F. Add the 50 g melted dough butter, 17 g yeast, 15 g salt and 67 g honey. Add the 836 g flour and mix on low for 3 minutes until a smooth dough forms, or mix by hand until no dry patches remain and pat into a rectangle. Wrap and refrigerate at least 1 hour. The dough must be cold before lamination.
03 · Laminate
Roll the chilled dough to 11 × 14 inches. Place the 384 g butter block on the center two-thirds. Fold the bare third over, then fold the remaining third on top. Chill 15 minutes. Roll to 11 × 14 again and repeat the letter fold, brushing off any flour between layers. Repeat once more and refrigerate 1 hour.
04 · Shape and proof
Shape into a loaf with the final turn and 2 rollings: large swirls, braids, or a log sliced with a lame. The dough also cuts into classic croissant triangles. Proof until doubled in volume. It should feel light and jiggly when you nudge the pan. Under-proofed dough will not develop its layers in the oven.
05 · Bake
Heat the oven to 400°F, then turn it down to 350°F when the loaf goes in. Bake up to 2½ hours for a loaf, rotating at the halfway point. Set it on a sheet pan to catch butter and swap in a fresh sheet pan when you rotate. It is done when deeply golden with layers visible at the sides, 190°F to 200°F inside.
Storing
Counter or fridge for 5 days. Freezer for up to 2 weeks. Unbaked shaped dough freezes well: freeze on a parchment-lined tray until solid, then let it come to room temperature covered on the counter and proof, with extra proof time planned.