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  Croissant dough measuring 1350 and 1266

  Posted by Sofia Quadri on March 25, 2024 at 10:01

  Hi i made the croissant and Antonio said the dough should measure 2700 so 2 balls of 1350 g each but i got one dough for 1350 and one for 1266. I double checked my recipe and made sure I was using correct amount of ingredients please help

  Sussan ScoolinaryTeam replied 6 months, 4 weeks ago 4 Members · 6 Replies
• 6 Replies

• 

  Sussan ScoolinaryTeam

  Administrator

  March 25, 2024 at 14:27

  Hi @fifiquadrigmail-com

  I added the amount of all the ingredients that the recipe calls for and it has a weight between 2,668 kilos of dough to 2,700 kilos. Those grams of difference could be due to some extra ingredient (such as flour or water when mixing) but it is minimal.

  In your case I see that the difference is a little greater, it may be because you did not weigh the ingredients correctly.

  Greetings.

  • 

    igorsagaidachnyi

    Member

    April 30, 2024 at 08:38

    Hi Susan.

    When I will have answer on my question?Why in total croissant dough has 2668 grams

    Thanks

    • 

      Sol Damiani

      Administrator

      April 30, 2024 at 13:57

      Hi @igorsagaidachnyi 👋

      I´m sorry we missed answering your question. @sussan_scoolinaryteam Igor asked in this post this question regarding Bachour´s Plain Croissant:

      “I also have the same question to Antonio?In total is 2700 g dough.What to do with the rest dough? When I start doing dough there was not enough liquid.I had to add liquids.Why the recipe does not match the description?

      Thanks”

      Have a great day you two!

    • 

      Sussan ScoolinaryTeam

      Administrator

      April 30, 2024 at 15:44

      Sorry for forgetting to reply to you.

      I answered your first question in the original post.

      I leave you the link.https://www.scoolinary.com/forums/discussion/antonio-bachour-plain-croissant#post-59827</div&gt;

      

      scoolinary.com

      Antonio Bachour Plain Croissant - Scoolinary

      When laminating 1350 and 500 gr dough and butter, what is the ideal yield? Will it yield more than 20 croissants?

  • 

    Sofia Quadri

    Member

    April 30, 2024 at 15:15

    Hi thanks but i measures all the ingredients correctly and i made it again and got the same measurements. You will need to refer to the chef as quiet a few of us have this issue

• 

  Sussan ScoolinaryTeam

  Administrator

  April 30, 2024 at 15:57

  Hi @fifiquadrigmail-com

  The 2668 grams arise from the sum of all the ingredients of the Croissant dough:

  1500 grams of flour

  224 grams of sugar

  24 grams of salt

  750 grams of milk

  100 grams of butter

  70 grams of yeast.

  If we add all the ingredients we have a total of 2668 grams.

  I indicated that those 32 grams missing to reach 2700 grams could be due to extra water depending on the flour you are using.

  We hope that the team in charge can contact the Chef and resolve any questions you may have.

  As soon as we have a response, we will contact you again.

  If you have any other questions, I will be happy to help you.

  Greetings.

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