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Martin Bonus started the discussion Scaling down croissant rollout in the forum Ask a question a year ago

a year ago

Scaling down croissant rollout

Level: Scoolinar

Hi

I’m keen to use the cool method I learned here, but as a home baker I want to halve from 1350 of dough and 500 butter to 675 /250. That much I know is possible.

Where I need help is with rolling out. Chef rolls to 50×30 before freezing. With half the dough, should I be aiming for 25×15?

Is it that simple?

Thanks,

AJ

Sol Damiani