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Doughnut dough size
The dough size proposed in the recipe is too big for my needs, I would like to make 1/3 of it. However, the chef in the video mentions that the recipe is not linear. What would be the right proportions to make a smaller size of the dough?
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7 Replies
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You can use 1/4 of the original recipe.
I leave you the quantities.
473 grams of flour
41 grams of butter
55 grams of sugar
6 grams of salt
1/4 vanilla pod14 grams of instant yeast
15 grams of yolk
37 grams of egg
187 grams of water
125 grams of pâté fermente (optional)
Greetings.
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Hi, You gave me the original measurements divided by 4. So the recipe IS actually linear, unlike what the chef said in the instructions video, is that correct?
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On 1:58 of the white dough recipe the chef explains that the dough behaves differently when scaled up or down. That’s how I understood it.
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Welcome to our community! 👋I’m Sol from Buenos Aires.
While we wait for @sussan_scoolinaryteam confirmation on the calculations for this recipe, I want to invite you to keep in mind we love to see photos of what you’re working on in our feed. We absolutely enjoy seeing your creative process. We enoy it so much we’ve created an award; the #Scoolistar. If your pic gets one, we’ll upload it on our Instagram stories and add it to our ‘Culinary Hall of Fame‘.🏆
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As the chef explains, the recipe is not linear, he explains that the first fermentation is in a block and what I understand is that care must be taken with the fermentation temperature so as not to go too fast, so when the recipe is increased or reduced in scale, the You must take these points into consideration.
As the chef advises, you should take note of all the changes that occur until you know the dough, from the temperature of the flour to the room temperature. Only that will be the way to buy the changes and know your mass
We hope this information is helpful.
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Thanks for your help, @sussan_scoolinaryteam
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