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Half batch of croissant dough
Hi there, In the croissant recipe, it includes one batch of croissant and and two batches of bi-color dough. However, I only have a 6 qt. mixer, so at the moment I only want to start with making only plain croissants.
The croissant recipe calls for 1,350g croissant dough and 500g roll-in butter and the dough to be rolled out to 50cm x 30cm; and the butter 30cm x 30cm. If I cut the recipe in half, the total weight would be 1,334g. I’m thinking of making that into 2 half batches of croissant dough, and for each batch, I use 250g roll-in butter. Would that be okay? And then, what size should I roll out my dough and my roll-in butter to? Or should I just make one full batch of dough? What would be best? Hand rolling for a dough this big might not be very easy. Please advice.
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2 Replies
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Hi Quinny Chiang
Welcome to the Scoolinary community, and thank you for your question.
For half of the basic Croissant recipe, you will need:
– 750 grams of flour with 12-13% protein (Gruau Rouge Viennoiserie Flour T45, 12.1% protein)
– 122 grams of granulated sugar
– 12 grams of salt
– 325 grams of whole milk
– 50 grams of cold unsalted butter
– 35 grams of fresh yeast (if using dry yeast, use one-third of the amount)
-For the lamination, you will need 250 grams of butter.
-For the full recipe, the dough measurements are 50×30 centimeters. For half of the recipe, the butter should measure 21×21 centimeters, and the dough should be a rectangle of 35.5×21 centimeters.
We hope this information is helpful.
Best regards.
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Hey there Chef Quinny!👋
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