croissant dough scaling problem
after countless batches of croissants, i finally came to a specific recipe that allowed me to make a batch of 6, 7 near perfect croissants.
the problem was that after i tried to double the recipe, i could never get the same results.
i then made an adjustment to my original perfect recipe by switching over from spooning dough into a measuring cup to scooping dough with a measuring cup and what followed was 6 consecutive failed batches.
i measured the difference between the two and scooping dough added an additional 1.3 ounces of flour and 3 tsp of milk and that was enough to cause the failure.
after much pondering i came to a hypthesis that the key to successful dough and therefore successful croissants was dependent on the speed and efficiency in which the milk and dry ingredients came together to form a uniform ball of dough.
i decided to put it to the test and filmed and timed how long my original recipe took to come together to form a smooth uniform ball and it took about 2 and a half minutes without any need to stop and adjust the dough or add any additional ingredients.
i then made another batch of dough using the scooping method with the appropriate amount of added milk and the dough couldnt even form a ball without me adding more milk and stopping to adjust the dough.
now, the first thing i would think is that the flour and milk don't scale equally. but that doesn't make much sense to me. if 1 cup of flour + 1 cup of milk equals great dough, i don't see how 2 cups of flour + 2 cups of milk wouldn't equal great dough.
i don't believe its about the correct ratio, i believe that after a certain point, a stand mixer simply cannot combine a certain amount of flour and liquid very quickly and efficiently.
so, a dough that is mixed thoroughly and quickly will end up being softer, smoother, and stickier than a dough that was mixed slower and more abruptly even though there was more liquid in it.
thats my theory anyway.
after those 6 failed batches, i went back to my old recipe and ratio and churned out a dough that was smooth as silk and rolled out so much easier and cleaner.
what do you guys think?