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Croissant scaling
If I wanted to make a batch of croissants but double my batch size from the 1350g batch in the bachour recipe. What would my length and width be for my dough. And also what would my butter dimensions be
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1 Reply
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Scoolinary Team
Hi Scoot!
Welcome to the Scoolinary Community Forum,thank you for your question.
I see you’re working with Antonio Bachour’s croissant recipe and would like to double the amount of dough, which originally weighs 1350 g. With a double batch (2700 g of dough), it’s important to maintain the correct ratio between dough and butter to ensure proper lamination. The ideal ratio is 2:3, which means the butter should cover exactly two-thirds of the dough.
What are the correct measurements?
Butter (for the double recipe):
You should roll it out into a square measuring 42 cm × 42 cm.Dough:
The dough should be 42 cm wide (the same as the butter) and 63 cm long.These dimensions ensure that the butter covers exactly two-thirds of the dough, as it should, allowing for even lamination and well-defined layers.
I hope this information is helpful. If you have any further questions, I’m here and happy to help!
Best regards,
Sussan Scoolinary Team
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