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New York roll Antonio's course
Hi,
today I made the roll according to the rules.
I rolled the dough to 50 cm and then to 3 mm .
I cut the roll t0 2 cm.
Everything according to the instructions.
The final weight according to Bachour is 75 grams each.
In fact it was 56 gram
What shal I do?s.
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1 Reply
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Level:
Scoolinary Team
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!
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