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Dough and butter size
Hello,
I’ve just joined the course Croissants and Viennoiserie and excited to prepare the dough.
May I know the dough and butter size if I prepared half weight as suggested in the recipe?
suggested :
Dough 1350g = 50x30cm
Butter 500g = 30x30cm
How about i make:
dough 675g =?
butter 250g=?
Thanks
ttl
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8 Replies
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Howdy.
Not sure what your name is. 😊
You most certainly can.
Dough = 25 x 15cm
Butter = 15 x 15cm
Make sure you pin out to the recommended thickness as mentioned by Antonio, it’s also in the recipe book.
Cheers and pics please. 😁
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Level:
Scoolinary Team
Hi, @cary-burnett
I understand the user’s question perfectly.
I’m just adding extra information for you to take into account when making this croissant recipe for the first time, since there is a constant question on the forum about the final dough texture.
You don’t always have to limit yourself to giving a specific or specific answer, there is nothing wrong with helping the user with extra information.Greetings.
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Hi Sussan.
I understand, however, they were only asking about making a half recipe.
Thanks.
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This is one quarter. Not half. The dough height needs to be the same. The butter too. 30×30 = 900cm^2. Half the amount of butter with the same height is half of 900cm^2. Which is 450cm^2 (assuming butter is same height as the regular amount). Then you’ld need a square with sides of the square root of 450, which is 21.21×21.21 cm. So your butter size should be approximately 21×21. Seeing the dough is 50×30 = 1500cm^2 you need to create 750cm^2. One side needs to be 21.21cm (as the butter is 21.21cm) so for the long side you get: 750/21.21=35,4 cm. (750/21=35.7 cm. So if you make the butter 21.2 ish and the dough 35.5 ish you should be golden).
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P.S. for the other steps in the recipe you can focus on the thickness. (10mm and 5mm as in the recipe). Then you would still roll out to 40cm wide since you need the width, then roll out to 3mm, the dough will just be half as long then as if you would make the regular amount.
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Level:
Scoolinary Team
Thank you for all the information you give us, and the time you took to give this explanation is very helpful.
Greetings.
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Level:
Scoolinary Team
Hi, ll ty
We are glad to know that you are interested in this course.
We know that each type of flour is different and can vary due to many factors (humidity, climate, age, etc.). So the amount of liquid can vary, so for this recipe, if you feel that your dough is a little dry or difficult to work with, you can add an extra 10% of the total liquid in the recipe.
We hope to see soon you can share a photo of your croissants with the community.
Greetings.
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Sussan.
They have asked about halving the recipe.
Maybe they don’t want to make as many Croissant.
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