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Question on recipe for croissant by Antonio bachour
In Antonio Bachors video, he says he uses 1300g of flour, but in the recipe it says 1500g of flower, can you clarify?
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9 Replies
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Hi Erik
The recipe has 1500 grams of flour, the result of mixing all the ingredients will result in a quantity of dough.
From that amount of dough, separate 1350 grams of dough ready to prepare your croissant.
We hope this information is helpful.Greetings.
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Hi. Please help me understand this recipe. I should divide the final dough into 2 balls of 1350 g. And to each one I should add 500 g of butter. Is that correct?
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Correct, for the Croissant you will need 1300 grams of dough and 500 grams of butter to be able to laminate.
Greetings.
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Hi Chef @madalinamitache6 👋
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Welcome to our Community! ☺I hope you feel totally at home. Where are you from? I’m Sol from Buenos Aires and I’m the Community Builder.
I hope Sussan’s answer helped you. Please let us know if it did.
I want to invite you to explore our Feed. There you can:
- Share your dish pics and videos (up to 10MB). There’s a chance you’ll win a #ScooliStar. if your pic is great and the plating, too; we’ll upload it, mentioning you on our Instagram stories.
- Start new debates you find interesting.
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Have a super great day and hope to see you around often!
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Did your dough did well mine break a lot has almost cero stretching also my dough looks very dry
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Hi Oscar
Depending on the brand or protein percentage of the flour, you may have a slightly drier dough as a result.
When you are preparing your dough, you can add between 10% and 12% of the total liquid in the dough, this way you will obtain a more hydrated dough.
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Moul-Bie
GRUAU ROUGE WHEAT FLOUR T45
This is what I use so do you think I will be fine just adding extra liquid because I use the rest exactly as the recipe and I buy a 15q Comercial mixer and was extremely hard to wonk in medium level because the dough was really dry and firm
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Hi Oscar
I think it could help you add extra liquid and other colleagues tried it.
Also remember that the time and speed at which the dough is beaten can cause the gluten to develop more, making the dough more resistant when working with it.
Greetings.
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