Member Michelle Zaremskas
Member
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Scoolipoints
Scoolinar
Forum Replies Created
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Yes…I’m trying to confirm the width (or diameter) of the ring. The rol is cut to 3cm, but I’m assuming he is leaving room for expansion.
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I am following the country bread recipe in the bread essentials course. The instructor/chef says not to fold for the first 8-16 hours. He then says to stretch and fold at that time, but doesn’t say how often during the remaining time in the fermentation you should do this.
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Thank you for the follow up.
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Is there a formula you are using to calculate the size of the butter block and the dough as you scale the recipe up or down?
Just for more context and I why I would like confirmation on this: the butter block chapter of the class first starts with saying the butter block should cover 3/4ths of the croissant dough. However, once you get into the basic croissant video and the recipe pdf, it is cited to be 2/3rds the size of the laminate dough. So…I’m a little confused about that and having a formula that we can use to calculate the appropriate dimensions giving the chef’s folding technique would be most helpful.
