Croissant dough measuring 1350 and 1266

[Sussan Estela Olaya]

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]

Hi Susan.

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

Thanks

[Sol Damiani]

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 Estela Olaya]

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]

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 Estela Olaya]

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.