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Viennoiserie Croissant Dough Quantity Issues
The Croussant Dough Recipe seems to net you about 2650 grams of dough (adding all the ingrediënts together, depending on dry or fresh yeast it’s a little less or more). Then Antonio cuts the dough in pieces of 1350 grams and 300 grams. He says you need two, 1 for bi-color and 1 for pain au chocolat.
Issue1: This would mean I used 1950 grams of the dough. I have 700 grams of the dough left. What do I do with this? Also, in this case, I don’t have enough dough to make 2 croissant dough batches (since 2x1350gr=2700gr, but the recipe nets you about 2650gr.). Also means that when halving the recipe I get about 1325 grams of dough, which also is not enough (very close to what you’ld need just for a batch of the laminated dough though).
Issue2: If I follow the recipe, I would also have 1 batch of laminated croissant dough and 2x 300gr for bi-color and for pain au chocolat. But I would need 3 batches of laminated croissant dough to make all of those. When everytime I make this recipe I have 1 batch for laminated dough, 2 – 4 units of 300gr extra, I would make way too much of the dough every time and need to make it every week at least to re-use the extra left over dough I made before.
Overall my issue is the quantities are not logical? Or am I just the only one who thinks they are not?
What quantities would I need to make roughly 1350gr of this dough and not more than that? And how much would I need to make roughly 300gr of dough? So that when I have laminated dough ready or when I need to make 1350gr+300gr I know the quantities to make?
(Not to mention that Antonion mentions that for double the recipe you roll out to 60×40, but how is that double of 50×30, thickness will be off. But anyway, my real issue is the above one. Quantities.)
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3 Respuestas
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Hello @ivo-coenjaerdsgmail-com
You can prepare half the recipe and you would have less percentage of loss.
If you have a lot of leftover dough you can prepare more croissant but in a smaller size.
In some recipes you can be a little more flexible and be able to adjust the quantities, it is not a serious problem if 50 grams of dough are missing, the important thing is to correctly learn the lamination, fermentation and baking technique.
We have students who do not find the same amount of protein percentage in flour in their country but they solve it or with a different percentage of fat for their butter.
What I mean is that the recipes can be adapted.
We are going to wait for the opinion of other users who have already made the Croissant recipe and can help you by giving you more information from their experience.
Greetings.
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Morning Ivo.
Yes, you’re not going mad. I thought this also. You need more dough to make everything Antonio does.
It doesn’t add up. 😁
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