caraway-and-rye

King Bakery Croissant

Ingredients

The 8 qt column is the source of truth. Every other column is scaled exactly from it. Conversions use 1 lb = 453.592 g, 1 oz = 28.3495 g.

Ingredient	8 qt	4 qt	2 qt	1 qt	½ qt
Milk	7257g	3629g	1814g	907g	454g
Eggs (large)	16	8	4	2	1
Bread Flour	14515g	7257g	3629g	1814g	907g
Sugar	1361g	680g	340g	170g	85g
Salt	283g	142g	70.9g	35.4g	17.7g
Yeast	283g	142g	70.9g	35.4g	17.7g

Roll-in butter

Ingredient	8 qt	4 qt	2 qt	1 qt	½ qt
Butter	2722g	1361g	680g	340g	170g

Eggs by weight, if you prefer to scale rather than count: 907g / 454g / 227g / 113g / 56.7g (at the bakery’s 2 oz per large egg).

Method

Not recorded on the card. Lamination detail — number of folds, resting times, proof temperature — was never written down.

Notes

• The columns were unlabelled on the original card. They are labelled here by the bakery’s own convention, where batch size in quarts means quarts of liquid at 2 lb per quart: 16 lb milk = 8 qt. Every other recipe in the collection follows the same rule.

• Four figures differ from the card, deliberately. Salt and yeast in the two smallest columns had been rounded up to something weighable in ounces. Scaling exactly from 8 qt drops those roundings.

  	Column	Card as written	Used here
  Salt & Yeast	1 qt	1½ oz → 42.5g	35.4g
  Salt & Yeast	½ qt	1 oz → 28.3g	17.7g

• Salt and yeast are the same weight on the card — 10 oz each at 8 qt. Both land at 1.95% of flour, which is plausible for salt and plausible for fresh yeast, but far too high for instant. The card never says which yeast. Worth pinning down before you bake: at 1.95% instant, this would blow out.
• Roll-in butter is 18.75% of flour, or about 11% of total dough weight. That is lean for a croissant — most formulas run 20–25% of dough weight. Not necessarily wrong, but it makes for a more bread-like, less shatteringly flaky croissant. Recorded as written.
• Costs on the original card: $24.51 / $12.25 / $6.13 / $3.06 / $1.53 per batch. Historical, undated — useful only as a ratio.

Appendix — Original card, as written

Croissant
------------------------------------------------------------
Milk		16-0	8-0	4-0	2-0	1-0
Eggs (large)	16 	8	4	2	1
Bread Flour	32-0	16	8	4	2
Sugar		 3-0	1-8	 -12	 -6	 -3
Salt		  -10	 -5	 -2.5	 -1.5	 -1
Yeast		  -10	 -5	 -2.5	 -1.5	 -1

Roll in butter
		6-0	3-0	1-8	 -12	 -6

		$24.51	$12.25	$6.13	$3.06	$1.53

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