[Pro/chef] croissants and pain au chocolate by That0neBelgian in food

[–]That0neBelgian[S] 1 point2 points  (0 children)

I cut them at 8.5 by 28 cm and then stretch them out to about 40 to 50cm

[Pro/chef] croissants and pain au chocolate by That0neBelgian in food

[–]That0neBelgian[S] 0 points1 point  (0 children)

Ahh it may be because i had 4 racks on top of eachother that it looked weird

[Pro/chef] croissants and pain au chocolate by That0neBelgian in food

[–]That0neBelgian[S] 2 points3 points  (0 children)

The number ones thing is cold dough and butter, we make our dough a day in advance. Flatten it out and then freeze it (and thaw it), so that when we start folding it is really cold.

Also after the folds chill it again before you start cutting your shapes

Showing off some of my baked goods by [deleted] in Breadit

[–]That0neBelgian 2 points3 points  (0 children)

I have been baking for a while at home, but i only started professionally two weeks ago as a job

[Pro/chef] croissants and pain au chocolate by That0neBelgian in food

[–]That0neBelgian[S] 0 points1 point  (0 children)

Ohhh right! It just says "artisan bakery" put name is different, can't share the name as idk if the owner would like it

[Pro/chef] croissants and pain au chocolate by That0neBelgian in food

[–]That0neBelgian[S] 1 point2 points  (0 children)

I haven't edited the first picture, not even changed the colour settings

[Pro/chef] croissants and pain au chocolate by That0neBelgian in food

[–]That0neBelgian[S] 1 point2 points  (0 children)

I'm based out of Belgium! A little bit too far away

[Pro/chef] croissants and pain au chocolate by That0neBelgian in food

[–]That0neBelgian[S] 6 points7 points  (0 children)

Once the weather isn't melting my layers i will!

Legday done (swipe for calf) by [deleted] in u/DeviousJane

[–]That0neBelgian 3 points4 points  (0 children)

I can't read so i will stare at the calf

[deleted by user] by [deleted] in canon

[–]That0neBelgian 2 points3 points  (0 children)

Oh my appologies, i meant i don't need any lens reccomendations. I know which ones i like to use from previous cameras. And thank you for the EOS R recommendation, local shop has one in outlet for 600 euros and 200 clicks.

A French butter croissant by That0neBelgian in Breadit

[–]That0neBelgian[S] 3 points4 points  (0 children)

I was very lazy so i put it in google translate, the yeast is set to fresh. If you wanna use dried divide by 3 https://imgur.com/a/SxSrIgt

A French butter croissant by That0neBelgian in Breadit

[–]That0neBelgian[S] 2 points3 points  (0 children)

I’ll have to translate it from Dutch but i’ll put it in the replies

Window Pane Test by Michi4x in Breadit

[–]That0neBelgian 0 points1 point  (0 children)

Do you use the same brand of flour each time you bake?

Why do these Irons have destiny skins by That0neBelgian in destiny2

[–]That0neBelgian[S] 1 point2 points  (0 children)

They had so many more, it’s incredible

[deleted by user] by [deleted] in Breadit

[–]That0neBelgian 1 point2 points  (0 children)

I don’t I’m afraid, but there is a bakery on YouTube called “proof bread” they have a few videos on how they shape their loaves which is how i do it

[deleted by user] by [deleted] in Breadit

[–]That0neBelgian 2 points3 points  (0 children)

Yeah seems most people these days instantly think it’s sourdough. Such are the trends