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Croissant sheet dimensions
I’m following Antonie Bachour’s croissant recipe but scaling it down. His recipe uses 1500 grams of flour, while I’m using 500 grams. Given that my home mixer can handle up to 900 grams of dough. Bachour rolls out his dough to a 50*30 cm rectangle. How do I determine the correct dimensions for my dough given the smaller quantity of flour? And butter dimensios for lamination?
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6 Replies
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Hi Ahmed.
If you divide the recipe into 3 parts, the new dimensions would be:
The dough should be approximately 28.9 x 17.3 cm.
The butter for laminating should be about 17.3 x 17.3 cm.
We hope this information is helpful.
Best regards.
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Thank you for your support and feedback. I have one more question: Bachour uses 500 grams of butter. What should be the weight of butter block for my dough? Or how can I determine the weight of the butter block based on the dough weight?
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Hi Ahmed.
If you divide the recipe into 3 parts, the weight of the butter block for lamination should also be adjusted proportionally.
Since you use 500 grams of butter for the full recipe (with 1500 g of flour), when dividing everything by three, the amount of butter for lamination would be:
500/3 = 166.666, rounding it to 167 grams of butter.
Therefore, you would need approximately 167 grams of butter for lamination if you are preparing one-third of the recipe.
In general, the weight of the butter for lamination is typically around 30-35% of the total dough weight (excluding the butter used in the dough), so you could also adjust based on this percentage if you prefer.
Greetings.
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I really appreciate you answering all my questions
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Great! I’m glad to hear that my answers were helpful.
If you have any more questions, feel free to ask, and I’ll be happy to help you out.
Best regards.
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Hey there Ahmed!👋
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