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Yes really need focaccia and pizza More hydration . Hydration give more soft and good texture inside and outside.

3 mm thickness

Yes, middle put weight.otherwise, you don't get a hole in the middle .

@@antonyprinson424 bignhelp thank as always

It is display only you can't eat.It will be long lasting one year same looks

If u want recipe send messages me 965 55973152

@@antonyprinson424 do you have WhatsApp this number Chef

Send to your inbox already

Thanks I really glad that you share

Send me watup 965 55973142

chef please answer me about the brownies

Brownies bake only 80 percentage after put in to freezer make it frozen.after you can cover with croissant dough make same procedure for croissant baking.

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Ok chef thanks

Hi thanks your comment!!!! We can use both powder or liquid but I am here used liquid. Quantity 1kg dough 30 to 40 ml depends clouer quality.

thanks for the info Chef big helps@@antonyprinson424

@@antonyprinson424 hi chef its me again. i have 1 more question to you. usually i use a fresh yeast for my croissant dough which is (120g) for 4kg dough.... if i convert and i use a instant dry yeast how much supposed the grams is it same or not. please help me. thanksgiving

4 kg dough dry yeast only 80 gm enough

These two types of yeast are interchangeable in recipes, but remember that you need to use twice as much fresh yeast (by weight) than dry. Therefore, if a recipe asks for 7g dried yeast you will need to use 14g of fresh or compressed yeast and vice versa.

Yes dry yeast 20 gm 1 kg flour

No need improver

200 temperature 5 minutes baking only