Halving Croissant Recipe
I'm a new member to TFL and have a great love of all things bread and baking. I'm not sure if I'm posting to the correct forum and I apologize if I'm in the incorrect spot. I was wondering if anyone out there can provide any info on how to halve a croissant recipe? I realize that the amounts of the ingredients can be halved easily but how are the dimensions of the detrempe, beurrage, and paton determined?
If you're wondering why I want to halve a croissant recipe rather than just make the full amount and freeze half of the dough ... it's because I like to try different croissant recipes/techniques and so I don't want to waste all of the butter and flour on multiple batches.
Additional info: the recipe that I'm looking to halve is the Tartine croissant recipe. Any help would be greatly appreciated. Thanks in advance to anyone reading this and willing to indulge me.