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  • Measurement dough on the ring

    Posted by Michael Elang Suryo Trenggono on July 10, 2024 at 09:54

    Hi,

    I would like to to ask about how to measure the dough if we want to put on ring?

    like an example: I just watched one of video from Chef Antonio Bachour “Shaping the rocher croissant roll”.

    In that video, he mentioned each roll dough has 5cm width and 35cm length for the ring size diameter is 8cm with 4,5cm height.

    So, in this case if I don’t have the same ring as in the video, what should I do to get the best?

    Thank you,

    Sussan ScoolinaryTeam replied 6 days, 15 hours ago 3 Members · 6 Replies
  • 6 Replies
  • Sussan ScoolinaryTeam

    Administrator
    July 10, 2024 at 14:46

    Hi @michael-elang-suryo-trenggono

    You could tell us the measurements of the ring you are going to use, so we will know if it is still within the average measurements.

    If you have a smaller hoop you should reduce the diameter and length, it could be 4 to 4.5 centimeters in diameter by 25 to 30 centimeters long so that they come out smaller and adapt to the hoop and if you have a larger hoop than the measurement indicated by the chef, in the same way you can make triangles of 6cm to 6.5cm in diameter and use the same length indicated by the chef in the recipe. The ideal is to use the measurements of the rings that the chef uses because the dough is stretched to an exact measurement to be able to cut the dough triangles.

    Greetings.

  • Sol Damiani

    Administrator
    July 11, 2024 at 19:32

    Hi Chef @michael-elang-suryo-trenggono 👋

    Welcome to our Community! I hope you feel totally at home. Where are you from? I’m Sol from Buenos Aires and I’m the Community Builder.

    I hope Sussan’s answer helped you. Please let us know if it did.

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    Have a super great day and hope to see you around often!

    • Michael Elang Suryo Trenggono

      Member
      July 13, 2024 at 02:16

      Thank you for your kind information..

      However, I’m currently just focusing on bakery things especially about croissant and viennoiserie. Sadly, I was expecting to get more Information, experience and knowledge about “croissant or any variant of viennoiserie” , but I just found only one interesting, which is from Chef Antonio Bachour..

      I hope you guys have more lessons for it, as it will be helpful for me to enhance my skills and my career as well..

      Thank you!

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