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Made some croissants this morning. The lower tray burned the poo poo out of the bottoms, and the upper tray didn't finish baking inside. My oven loving blows
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Dec 25, 2020 21:14
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| # ¿ May 15, 2024 12:49 |
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Eeyo posted:My wife likes croissants so I'm tempted to try and make some since I've got the week off. Where did you get the recipe from? I was just going to go with the one from king arthur since they usually do ok for me, but I'm open to other suggestions. These were the Chef John of Good wishes/allrecipes.com https://youtu.be/9soLlXPL4zM I gave the full slab of butter a try. Usually I do the rough puff method from Michael Ruhlman's ratio.
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Dec 29, 2020 21:04
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He's just gotta lose that anxiety through exposure imo. Just keep baking and forget about it
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Jan 15, 2021 21:15
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Just make sure it isn't going to expand and get stuck in the oven if you are getting it precision cut
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Mar 23, 2021 18:11
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Looks amazing, but that topology... If I am supposed to use a stand mixer at medium speed for ten minutes, how long do I need by hand approximately? Is it don't bother and get a stand mixer?
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Mar 27, 2021 20:21
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I don't have a recipe for Liege waffles, but I did buy one from a food cart in downtown Sacramento, at a farmers market. He gets them imported, and was very cross when I doubted his claim that he was the sole provider of the liege waffle in all of the United States.
Dr. Fraiser Chain fucked around with this message at 02:25 on Apr 6, 2021 |
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Apr 5, 2021 20:11
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I think you could get another packet of yeast from the store and knead it in. Give it another shot at rising if you are committed to keeping the rest of the work
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Oct 11, 2021 06:04
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Think I watered down my egg wash too much. That and my oven loving sucks. I wanted these a bit darker. Taste good though. I used this recipe
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Nov 26, 2021 02:30
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Christmas rolls. I followed this recipe
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Dec 26, 2021 04:14
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How is the famed no knead dough from that NYT article not mega over proofed if you let it sit out for 18 hours+
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Jan 10, 2022 20:56
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So this started out as a 68% hydration mix, but it won't hold shape and looks like this. This is just four, water, and salt. This is supposed to be a "tacky ball" lmao. What do I do with this
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Jan 28, 2022 00:18
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I'll keep going. I've had the dough hook on it for about 16 minutes on and off with resting between. I'll scoop it out and beat on it some as well
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Jan 28, 2022 01:28
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It's diffusing the transfer of heat against the bottom of the Dutch oven during the heating cycle.
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Feb 19, 2022 19:36
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Solarin posted:Anyone have wisdom to share about getting good even slices. I’m using an ancient bread knife but not sure if that’s the issue or it’s a technique thing. Why is slicing bread hard god dammit It's probably the knife
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Sep 11, 2022 06:27
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A sharp serrated bread knife is 9/10s of cutting bread imo. The technique can help, but if you are really butchering it, it's probably the knife
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Sep 12, 2022 04:27
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The Drill tweet, but with stone ground cornmeal. You could try Goya Fine Yellow Corn Meal which I think is probably easier to get locally. It's not a "stone ground" label but it might be closer then you expect
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Nov 1, 2022 02:33
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| # ¿ May 15, 2024 12:49 |
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Focaccia
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Feb 13, 2024 06:42
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