Member Mattia La Venuta (mattiolo)
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Mattia La Venuta (mattiolo) posted an update a week ago
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Hello Chef, for the Bachoure croissant if you need 60gr of each do you have the measurements already?
Valentina Gurau, Sol Damiani and Orsolya Csernák1 Comment-
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Hi Mattia, welcome to the Scoolinary community!
Could you please rephrase your question in our “Ask a Question” section? You can find it here: https://www.scoolinary.com/forums/forum/askaquestion.
This helps us keep the conversation organized, ensuring that the information or answers we provide don’t get lost.
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Mattia La Venuta (mattiolo) posted an update a week ago
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Why loosing butter like that?
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These are Beautiful. Is this proofing stage or baking already?
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Starting to bake
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Mattia La Venuta (mattiolo) posted an update a week ago
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hello chef, for the double recipe of croissant dought 50×40 cm 2,700kg . which size do you flat the butter?
have a nice days
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Welcome to the Scoolinary community!
For the dough and butter, the measurements for a double recipe are as follows:
Butter: 42 × 42 cm
Dough: 63 × 42 cmThese measurements are based on the first edition of Chef Bachour’s Croissant course.
If you have any further questions, we kindly ask you to create a post in our Forum (“Ask a… Read more -
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Scoolinary Team
Welcome to the community, Chef Mattia!
I hope Sussan’s answer helped you.
For future questions, I kindly ask you to create a post in our Forum (“Ask a Question”), as it makes it easier for both you and us to track your inquiries:
https://www.scoolinary.com/forums/forum/askaquestion
In our Cooking Feed, you can also share photos of your… Read more1 - View more comments
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