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Croissants flour
Hi,
1.I want to ask about Antonio’s second course for croissants.
If I don’t want to make the colorful dough, just the basic, so how much do I have to decrease from the original recipe?
2.If I use Manitoba flour, which has 17.5 protein, how much should I add,of regular flour, in order to get 12-13 protein?
Thanks for your response!
w
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1 Responder
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Level:
Scoolinary Team
Hi רות בביוף
Welcome to the Scoolinary community! Thank you for your question.
How much should I reduce from the original recipe if I don’t want to make the colorful dough?
If you’re only making the basic dough, you don’t need to reduce any ingredients, as the original recipe is meant to make both the basic and the colorful dough. Simply omit the coloring steps and use the ingredients as listed in the recipe.
If I use Manitoba flour with 17.5% protein, how much regular flour should I add to get 12-13% protein?
To reduce the protein content of Manitoba flour (17.5%) to a 12-13% range, you can mix it with regular flour that has a lower protein content. In simple terms, you can mix:
1 part Manitoba flour (17.5%) with 2 parts regular flour (around 10-12% protein). This will give you a flour mixture with a protein content close to 12-13%. If you’re unsure or don’t want to take risks, it’s best to stick with the recipe’s medium-protein flour (12-13%) as suggested.
About the amount of dough:
The total recipe gives 1990 grams of dough. From this amount, only 1350 grams are used for laminating the croissant pieces, leaving 640 grams of dough remaining.
With these 640 grams, you could make half a recipe of classic croissant dough. The full recipe for classic croissants requires 675 grams of dough, but with the 640 grams remaining from the original recipe, you can adjust it slightly and proceed without any problem.
I hope this information is helpful.
Best regards.
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