- my eyes are bleeding for real sir. how you handle the croissant dough with the "waste" becae you use 50% of the dough for the croissants how the croissant dough have ripps and open sides. (that shows its not enough restet) put it in freezer for 10-15min so dough keeps cold and it can rest without the yeast to start rise. - thats just a question but WHY do you shape a loaf of bread to divide it after rising why dont shape it like the finisched Product and put it in a linen and on a try like a baguete but in your shape saves you some time and it get better volume.
All hail the holy bread! Our baked brothers and sisters will be proud. Breadics is the future!
Well executed documemtary. Yet another reminder of why I am addicted to good quality bread!
Tillykke med premieren, flot film
Well executed documentary! 👍🏻
- my eyes are bleeding for real sir. how you handle the croissant dough with the "waste" becae you use 50% of the dough for the croissants how the croissant dough have ripps and open sides. (that shows its not enough restet) put it in freezer for 10-15min so dough keeps cold and it can rest without the yeast to start rise.
- thats just a question but WHY do you shape a loaf of bread to divide it after rising why dont shape it like the finisched Product and put it in a linen and on a try like a baguete but in your shape saves you some time and it get better volume.
Breadics unite!!!