New York roll Antonio's course

[Sussan Estela Olaya]

Hi

Welcome to the Scoolinary community!

If your NY Rolls weighed 56 g instead of 75 g before baking, there are a few possible reasons and solutions you can apply:

Possible Causes and Solutions

Dough Thickness

Possible Cause: Even though you rolled the dough to 3 mm, it may have slightly shrunk afterward. This happens if the dough hasn’t rested enough before laminating.

Solution: After rolling the dough to 3 mm, let it rest for 10-15 minutes before rolling it up. This prevents shrinkage and helps maintain the final size.

Rolling Tension

Possible Cause: If you rolled the dough too tightly, the roll may have become too compact and less aerated, affecting the final weight.

Solution: When rolling, apply even and gentle pressure, without squeezing too much.

Hydration and Fermentation

Possible Cause: If the fermentation time was too short or the dough had lower hydration, the rolls may have retained less moisture and weighed less.

Solution: Ensure the fermentation time is 2 to 3 hours at 28°C and that the dough is well-hydrated from the start.

What to Do Now?

If you have already cut your rolls and they are lighter than expected, you can:

-Bake them and evaluate the result (texture, rise).

– Next time, weigh the dough before rolling and adjust the thickness if needed.

-Make sure the dough rests long enough after laminating.

We hope this information helps.

Best regards!