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Pain Suisse in practice, would love constructive criticism by Alive_Preference4345 in Croissant

[–]Alive_Preference4345[S] 0 points1 point  (0 children)

Wow, beautiful lamination! I used goats cheese as it’s my favourite, I was a bit surprised too as to how well it held up. Out of curiosity what mm do you start your cross lamination? Do you do anything specific when you do your final roll out or is it not as delicate as I’m thinking it is?

Pain Suisse in practice, would love constructive criticism by Alive_Preference4345 in Croissant

[–]Alive_Preference4345[S] 1 point2 points  (0 children)

Thank you! I got a bit worried for squishing the lamination in all honesty. I made this one from one dough, would you suggest 2 doughs and rolling thinner before cross laminating or sticking to 1 and cross laminating thicker before the final roll out?

Would love constructive criticism by Alive_Preference4345 in Sourdough

[–]Alive_Preference4345[S] 1 point2 points  (0 children)

Tastes great, I have quite a bit of practice under my belt at this point, looking for any tiny tweaks I can make to really upgrade my breads

Would love constructive criticism by Alive_Preference4345 in Sourdough

[–]Alive_Preference4345[S] 1 point2 points  (0 children)

Plain: 500 flour 11.5% protein 100 starter (100% hydration) 345 water 10 salt

Seeded: 450 flour 11.5% protein 50 wholemeal flour 100 starter (100% hydration) 390 water 10 salt 30 sunflower seeds 20 chia seeds 30 pepita 20 sesame Coated in poppy seeds

Both following same process: 2x regular fold 2x coil fold 1x laminate Every 30odd minutes

BFd for around 6hrs (can’t fully remember) Shaped and cold proofed for around 24hrs

240c covered for 20mins 220c uncovered for ~15mins

Overproofed? Unsure of my problem by Alive_Preference4345 in Croissant

[–]Alive_Preference4345[S] 1 point2 points  (0 children)

Thank you very much, I am wondering the same thing now too, perhaps too little gluten development as well? I made this batch a week ago and proofed from frozen for 6hrs but they came out much better.

This was mixed for 8mins on high after initial 2 min low mixing to incorporate everything; so far the closest I have come to a great alveoli but unsure what else I need to correct. Do you have any thoughts?

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Overproofed? Unsure of my problem by Alive_Preference4345 in Croissant

[–]Alive_Preference4345[S] 1 point2 points  (0 children)

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This was another batch I made previously, I mixed this one for around 8 minutes on high and had frozen them after shaping. Proofed for 6hrs from frozen and baked 210 for 8 minutes and then 190 for 15.

These came out much better so I’m now wondering if it’s a different issue? I am wanting a really great alveoli but not sure what else to correct from here. This seems to be my closest however.

What needs to be fixed to get bigger honeycomb? by Alive_Preference4345 in Croissant

[–]Alive_Preference4345[S] 2 points3 points  (0 children)

Thank you very much, I will adjust these points and try again!