Miembro Andrew Naryzhny
Miembro
Scoolinar
Respuestas creadas en el foro
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Awaiting for your response with the explanation and solution for this recipe confusion.
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But the calculations/weight of ingredients are not fit for that 1 butter block. For the 500 g butter block he is stating to use 1350 g of the dough. And for the red and cocoa detrempes- its 350 g each of just the dough. Whats the remaining over 700 g of dough for? None of the recipes in workbook call for it or explain what the remaining dough should be used for. Nor is there an information on how much of butter block to use if recipe has remaining dough, which it does : whole 700 g of unused dough. Why is the recipe set up to make so much with no further directions? Please ask Antonio for this very important explanation, we are awaiting your reply.
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Hi Susan, the Antonio’s base croissant dough recipe yields to a total weight of the dough that is way higher then how it ends up when separated – its a weight of almost 2700 g , which can even easily be added up before even weighing the made dough by adding up the weight of all ingredients. Antonio states in the recipe to separate that base dough to 1350 g for the croissants (that is used with the 500 g butter block), and 2 of the 350 g for the red detrempe and the chocolate detrempe. That totals to 2100 g. What is the rest of the base dough for and why that’s not clarified in the recipe? Thanks.
