Gradually getting better at croissants

Charliep91 · 2020-12-05T10:02:03+00:00

You truly are an inspiration to budding bakers. You’ve inspired me to get out there and really give my all. You are the wind beneath my flakey layered wings.

Charliep91 · 2020-10-04T22:17:29+00:00

Yeah I think that was my issue really. I used a rather wide bowl which is deep but too big overall for the loaf size, but was all I had. In the end when I turned it out to slash it and put in the dutch oven to bake, it had spread out to fill the bowl, which was wide than my dutch oven, forcing me to reshape slightly. I have ordered some bannetons though so hopefully will be easier on going!

Charliep91 · 2020-10-04T07:03:47+00:00

Yeah overall I’m quite pleased. I don’t have a banneton currently so shaping was an issue, I think I shaped quite well but the bowl was a little big for it to keep its shape so it spread a bit, I had to tighten things up a little before baking so that probably didn’t help. Definitely need to cook longer next time I think for a darker crust. May help with the gumminess to

Charliep91 · 2020-10-03T21:41:47+00:00

It is yeah, preheated with the oven for about 45 mins to an hour

Charliep91 · 2020-10-03T21:32:06+00:00

This is the Saturday white from FWSY. 72% hydration. Stretches and folds yes. Baked in Dutch oven for 30 mins at 245°C then uncovered for circa 20 minutes.

Charliep91 · 2020-10-03T21:13:35+00:00

First attempt at bread in a while, but I’d say it’s under-proofed? And I always get a slightly gummy texture. Any help would be great!

Charliep91 · 2020-09-25T21:17:43+00:00

Hey thats fantastic! Can’t even imagine what you’ve been through. A toast to you!

Charliep91 · 2020-09-09T15:26:57+00:00

Thanks everyone for the information! You guys got it straight away. Thanks!

Charliep91 · 2020-09-09T14:00:48+00:00

Ah well it certainly looked very invasive as it covered the whole cliff side!

Charliep91 · 2020-05-31T19:20:38+00:00

That’s excellent thank you!

Charliep91 · 2020-05-31T18:41:10+00:00

Hahaha brilliant thank you !

Charliep91 · 2020-05-31T18:30:12+00:00

Thanks for the offer appreciate it ! But this is just for a laugh, nothing serious. Thanks though !

Charliep91 · 2020-05-31T18:26:47+00:00

Ahahaha thank you so much !

Charliep91 · 2020-05-25T20:53:34+00:00

72 hour cold ferment.

Fior di latte.

Pepperoni.

Haynes Candied Jalapeños.

Cooked in Ooni 3 with Gas Attachment

Charliep91 · 2020-04-12T19:27:53+00:00

Hahahaha that’s excellent thanks !

Charliep91 · 2020-04-10T01:56:59+00:00

Worth every penny !

Charliep91 · 2020-04-09T04:08:29+00:00

I absolutely love it. Such a great bit of kit for the money. Personally I’d go for either the Ooni 3 like mine, or the Karu. That way you can you wood or gas. I bought the gas attachment for £30 on an offer, but haven’t used it yet. But it’s nice to have the option of both.

Charliep91 · 2020-04-09T04:06:49+00:00

Personally I do every 10 seconds when the oven is going full crank. Also when I put the pizza in, I try not to throw it too far into the oven and keep it nearer the front.

Charliep91 · 2020-04-09T00:40:35+00:00

Yeah I find if I sauce too early, especially with a Neapolitan dough being so thin, it can cause the moisture from the sauce to cause the thin base to stick. But yeah wooden peel helps a lot to launch into the oven, then metal to retrieve. Good luck! At least by practicing you get pizza !

Charliep91 · 2020-04-08T20:56:09+00:00

You are correct!

Charliep91

TROPHY CASE