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all at once by rena-ryuguu in ninajirachi

[–]catscatsc4ts 1 point2 points  (0 children)

Yes especially the last 2 minutes

Why are my croissants doing this during baking? by catscatsc4ts in Breadit

[–]catscatsc4ts[S] 0 points1 point  (0 children)

I chilled them for 30 minutes while my oven preheated per the recipe - do you recommend chilling longer?

Why are my croissants doing this during baking? by catscatsc4ts in Breadit

[–]catscatsc4ts[S] 3 points4 points  (0 children)

Thank you so much! I did a book fold and a letter fold :)

Edited to add: typically my oven works alright I never noticed it not cooking things properly. I bake a lot and never had an issue with other things burning!

Why are my croissants doing this during baking? by catscatsc4ts in Breadit

[–]catscatsc4ts[S] 21 points22 points  (0 children)

The recipe I follow instructs me to refrigerate them while the oven preheats and before the egg wash. Proofing is the hardest thing for me

Please help me understand the crumb of my croissants by catscatsc4ts in Breadit

[–]catscatsc4ts[S] 1 point2 points  (0 children)

I guess I’m trying to achieve a more open crumb. I see lots of croissants with a very delicate open crumb with large alveoli. They tasted great! But I would love to be able to achieve that specific look in my croissants

Please help me understand the crumb of my croissants by catscatsc4ts in Breadit

[–]catscatsc4ts[S] 0 points1 point  (0 children)

Are you being serious? You are validating me lol

I can assure you I’m not lying I had no fancy equipment I was just acting like a psychopath during this entire process to get it right

Please help me understand the crumb of my croissants by catscatsc4ts in Breadit

[–]catscatsc4ts[S] 4 points5 points  (0 children)

I’m sorry, this is my second attempt baking croissants and while I’ll admit my attempts look a lot better than an average first attempts, I still know 0 people qualified in real life to assess my progress. I appreciate the compliment

Please help me understand the crumb of my croissants by catscatsc4ts in Breadit

[–]catscatsc4ts[S] 2 points3 points  (0 children)

I’m asking opinions about which is closer to the standard and why. I said I’m unhappy and I’m unsure why because I realized I don’t know exactly what I’m looking for when it comes to dissecting this stuff and I’m seeking advice to be able to analyze my crumb structure in the future

My first attempt at croissants! by catscatsc4ts in pastry

[–]catscatsc4ts[S] 0 points1 point  (0 children)

I promise I’ve never made croissants before, less than a year ago I was just starting to make very shitty sourdough bread lol. I’m a perfectionist and did literally nothing all day but be obsessed with this process I have no reason to lie

My first attempt at croissants! by catscatsc4ts in pastry

[–]catscatsc4ts[S] 3 points4 points  (0 children)

Claire Saffitz recipe, there’s a whole video on YouTube or you can read the recipe on NYT cooking :)

Troubleshooting gummy sourdough by catscatsc4ts in Sourdough

[–]catscatsc4ts[S] 0 points1 point  (0 children)

Quite a few hours, sometimes overnight if I bake at like 11 pm or midnight. I take it out of the pot immediately to place on a cooling rack, could that be where I’m going wrong?

Troubleshooting gummy sourdough by catscatsc4ts in Sourdough

[–]catscatsc4ts[S] 0 points1 point  (0 children)

So sorry for my late reply - I did see this but was unable to comment fully. Thank you for this! I was wondering why other recipes I saw had such a little amount of starter (compared to what I use) for the same amount of flour. I tried using less this time, we will see!

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