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From the Publisher





Straight dough method

1. Scald the milk and cool to lukewarm.

2. Add the remaining ingredients except the last quantity of butter.

3. Mix into a smooth dough, but do not develop the gluten. Gluten development will take place during rolling-in procedure.


1–11⁄2 hours at 24°C

Punch down, spread out on a flat pan, and rest in refrigerator or retarder 30 minutes.


Incorporate the last amount of butter and give 3 three-folds (see Rolling-in Procedure for Danish and Croissant Dough, p. 199). Rest in retarder overnight.


See Croissant Dough makeup, page 210.

Proof at 24°C and 65% humidity.

Egg-wash before baking.



Ingredients 228 g Milk 14 g Sugar 7 g Salt 44 g Butter, softened 400 g Bread flour 5.5 g Yeast, instant 228 g Butter (for rolling in) Total weight: 925 g


Several stories are often told about the origin of the croissant. The most popular of these tales says that the pastry was invented in 1683, in Vienna, to commemorate the defeat of the Turks, who had laid siege to the city. According to the legend, bakers were the first to alert the city to the coming attack because they were working at night while everyone else slept. The crescent shape of the pastry mirrors the crescent on the Turkish flag.

Other stories trace the origin of the croissant to the defeat of a Muslim invasion of France in 732, or to a particular whim of Marie Antoinette in the 1700s. Although all these stories have been disproved long ago, they continue to be told.

What is known is that croissant-shaped pastries and breads have been made in various regions of Europe at least since the thirteenth century. The modern French croissant apparently dates to 1839, with the founding of the Boulangerie Viennoise (Viennese Bakery) in Paris.

Publisher ‏ : ‎ Wiley; 8th edition (November 23, 2021)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 816 pages
ISBN-10 ‏ : ‎ 1119744997
ISBN-13 ‏ : ‎ 978-1119744993
Item Weight ‏ : ‎ 5.37 pounds
Dimensions ‏ : ‎ 8.8 x 1.6 x 11.1 inches