วีดีโอ

could you convert this recipe to cups, spoons etc. thanks

What’s happened to your blog?

Bee-autiful!!!!

Omg it requires a ruler! Fkv it, I think I'll just stick to eating them a few times a year and not bother with this prep

Looks so so good !!! This is why I don’t fit to my panties❤😂😂😂

Hi. I’m trying to see the full recipe instructions on your website but your website isn’t working :(

i hate you only joking nice job its all in the tension on the dough when you fonally roll it out to make the loafs and thevsteam i see youvadded quit a bit of water thats onother problem im having that initial steam rise of the bread anyway practice practice practice

where did you get the beautiful muffin Pan?

The link to the recipe is not working 😢

wonderful to see with what love and patience these cruffins are prepared. Thank you for that ❤

they look so delicious 😍 I'll try making them. I haven't tried making puff pastry with bread flour

What are the times? The website is down...

Omg, you had me after 8 sec. What on earth is that? It loojs like the best pastries ever! Let me continue watching, I hope you share the recipe.

What a oldfashioned inaccurate way for measures

Thanks for sharing your recipe….❤😊

What is the idea of not showing more details of dough resting time & baking temperature ? This is a VISUAL medium ! Not clever !😮

They look and probably taste fantastic, however I think you should loose the audio when you are taste testing. You should chew with your mouth closed.

ياريت المزيد من الوصفات الجميله دي💜

come con la boca cerrada loco

Wonderful video!! I am slightly busy right now so i cant check through the whole channel but do you have any bread recipes on there? If not can you tell me one by chance? Anyway, great video! Have a good day!

Hi could you let us know what’s the name of the brand of the tin you using ?

looks really good, but the chewing at the end irritated tf outa me lol :(

I finally finished making these!!!!! It was so chaotic and I ended up waiting an extra day before baking but it was totally worth it. Thank you for sharing such a wonderful recipe! Finding good quality butter took so so long and it is so hot here that I had to be really patient when working with the dough. Near the end they didn't proof as much but I think its because I should have given it more time before I baked them. Next time I will try that, I also opted out of the water bath method in the oven. The first time I tried it I put too much hot water and all the butter melted out of my croissants, it was devastating.

Can you make cardamom bun scraps of crescent dough, and shareing us please?

Moi aussi j'ai 1 question: Température du four ? Durée de cuisson ? Merci ❤

In my opinion you're using wheat flour higher or lower of protein .. I guess slashes on cake has an slashes dough teqnique instead .. It is the same teqnique to makes cinnamon bun n babka bread .. Thanks

Wonderful video, can you pls tell me what flour number you use? I am using mostly 550 for bread but not sure this is suitable for baguettes

Good recipe thanks-But what is the secret?

Flour? What type of flour???

What was the Oven temperature? For how manh mintues?

The smacking was SOOOOO UNNECESSARY 🙄

absolutely stunning

What's your refrigerator temperature like if I may ask ?

Vids are amazing!

come back I need more vids plz

You make sounds so annoying like breaking a house down. It's frustrating, annoying watching video like this. YOu couldn't be any gentle with your butter ?? spanking the butter like hell.

What is the amount of the starter you use in this recpe please?

❤❤❤

This is perfect

Slowest I ever watch watse lot time only photo are good . Joke

😋

Lo mejor del vídeo es oirle masticar con la boca abierta. En fin...😄

Ніде не зустрічала такоі класноі форми на крафіни. Моя Вам велика подяка за чудовий МК. 👍

Esquisito ❤❤❤

Do you mind sharing the brand of flour you use? Thanks!

Нічого не видно,все закриває руками

It's a great pleasure to be witness such a great video and I have to say thank you for sharing with us your knowledge. Just one question, what is the proportion of poolish we used for each kilo of flour.

Terrific! My oven can only go grill or vent. So I always use the second one, 180° 20 mins. Do you think make sense to leave water in the oven as steamer? Maybe I could take it out after 15' but I have to open the oven....what do you think of it?

I am also there I have been trying and trying, you said: 2 hours of fermentation, but in your website you wrote "A successful proving is after 4 hours" now I am confused.

This is the best video that I've found, after considerable research.