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Croissant measurements for lamination & final cuts
Hi,
could you please describe the dimentions of croissant dough for the recipe with 500g of flour in each steps of lamination? how many cm in length and width should it have and how thick should it be as well as how big the butter block should be and what is the final thickness of the dough to cut the croissants in mm? and what are the measurements of the triangles?
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2 Replies
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Hi Maja.
I can provide you with the proportions for half the recipe. The butter for laminating should measure 21×21 centimeters, and the dough should be a rectangle of 35.5 by 21 centimeters. The thickness of the dough remains the same as in the original recipe.
Best regards.
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