Have a question or looking for tips? The text written above the recipe is always a great first place to start! This Croissant Recipe was developed with love, and the article above the recipe is full of in-depth explanations, tips, step-by-step photos and technical advice shared before the recipe.
Although I offer both weight and volume measurements, weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.
This recipe was tested using fine sea salt. If you use Morton's or Diamond Crystal kosher salt you will need to increase by about double for volume, or use the same amount by weight.
I leaned on several sources as I was researching this croissant recipe including: Professional Baking by Wayne Gisslin, On Food and Cooking: The Science and Lore of the Kitchen by Harold Mcgee (although basically this book is always a source for me!), Tartine by Chad Robertson, Patisserie by Christopher Felder and the well-done video by NYTimes and Claire Saffitz.