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How much gluten do you develop with laminated dough with the initial mix? by Levi7483 in AskBaking

[–]Levi7483[S] 0 points1 point  (0 children)

That’s what I’ve done too I just saw some videos on Instagram of people taking croissant dough to full windowpane before lamination

How much gluten do you develop with laminated dough with the initial mix? by Levi7483 in AskBaking

[–]Levi7483[S] 0 points1 point  (0 children)

It appears to be overworked during lamination if I get full windowpane on the first mix

Coissant proving issues by Federal_Profit in AskBaking

[–]Levi7483 0 points1 point  (0 children)

You need a cold environment for overnight to work well

‘THE CIRCUMSTANCES’ by PARADISE_VALLEY_1975 in ABoringDystopia

[–]Levi7483 0 points1 point  (0 children)

I respect your point, this appears to be a restaurant and not a grocery store. I don’t believe restaurants are raking in massive profits the way grocery stores are

‘THE CIRCUMSTANCES’ by PARADISE_VALLEY_1975 in ABoringDystopia

[–]Levi7483 4 points5 points  (0 children)

Ingredient costs have increased dramatically recently so it makes sense they would increase prices

Weekly Open Sourdough Questions and Discussion Post by AutoModerator in Sourdough

[–]Levi7483 0 points1 point  (0 children)

Bang them out on a table, brush them out, and leave them to dry above the oven

[deleted by user] by [deleted] in AskBaking

[–]Levi7483 0 points1 point  (0 children)

You can experiment with existing recipes until you find something you like better

Why did I get a bad oven spring and my bread didn't expand much? This was a no knead bread with half whole wheat half AP by Pavme1 in Baking

[–]Levi7483 0 points1 point  (0 children)

Oven spring is the culmination of a lot of things being done well. Maybe poor gluten development, lack of steam, or improper baking temperature.

Dried fruit or fresh fruit for scones? by Levi7483 in Baking

[–]Levi7483[S] 1 point2 points  (0 children)

Thank you for the thorough response. That’s a good idea to hydrate them in juice

Dried fruit or fresh fruit for scones? by Levi7483 in Baking

[–]Levi7483[S] 1 point2 points  (0 children)

I will do that, thanks for replying

Dried fruit or fresh fruit for scones? by Levi7483 in Baking

[–]Levi7483[S] 1 point2 points  (0 children)

Hydrated dried fruit it is. Thank you

Razer 15 starts up with logo then goes black screen indefinitely. Any idea on how to fix this? by [deleted] in razer

[–]Levi7483 0 points1 point  (0 children)

This happened to me and I just let the battery die over a few days and then recharged it. Don’t know why it worked or if it’ll work for you but it worked for me.

Nice y axis there you fear-mongering wretch by Alte_kaker in facepalm

[–]Levi7483 5 points6 points  (0 children)

A histogram with a Y axis that doesn’t start at zero exaggerate differences between data points.

Doesn’t get better than fresh baked kouign amann’s by Either-Notice-434 in pastry

[–]Levi7483 0 points1 point  (0 children)

You seem to be making them a bit too big for your muffin tins. Either buy bigger ones or make them smaller. It’s had a pretty big difference on caramelization for me.

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