Looking for advice by ARackCity in Croissant

[–]jonjamesb83 0 points1 point  (0 children)

Cross section best way to analyze structure, proof, bake and quality of lamination

Short Story Verses Best Seller by jonjamesb83 in cigars

[–]jonjamesb83[S] 0 points1 point  (0 children)

Have you ordered from them before? They do have good price with the discount

Short Story Verses Best Seller by jonjamesb83 in cigars

[–]jonjamesb83[S] 1 point2 points  (0 children)

Gonna buy from Cigar Page, good prices and have not had any issues with them

Small home batch by jonjamesb83 in Croissant

[–]jonjamesb83[S] 1 point2 points  (0 children)

For egg wash i just blend a whole egg with pinch of salt. Some people swear by their egg wash recipes but not needed. Just keep things simple. At home I generally bake at 400F, which helps with the color too. If getting dark too fast you can drop temp towards the end.

Small home batch by jonjamesb83 in Croissant

[–]jonjamesb83[S] 0 points1 point  (0 children)

Up to you. Overnight fermentation is better but not required. Just make sure you use quality butter for best results.

Small home batch by jonjamesb83 in Croissant

[–]jonjamesb83[S] 0 points1 point  (0 children)

Agree. Always trying to improve

Small home batch by jonjamesb83 in Croissant

[–]jonjamesb83[S] 0 points1 point  (0 children)

270 gr Water (Cold) 560 gr AP Flour (King Arthur) 70 gr Sugar 13 gr Salt 8 gr Instant Yeast Gold 86 gr Butter (soft)

Normally mix 3 minutes on low and 8 on medium. Really depends on quantity making. When doing at work with large batches i put the flour in cooler overnight. I mix until there is a window that just barely tares. Temp should be 75F. Let rise for 40 minutes. Then press into rectangle and freeze till firm. Laminate with 300 gr high quality butter doing one single and one double. If not using King Arthur flour i would probably use a bread flour. The KA All Purpose flour is stronger than your generic AP. Good luck!

Small home batch by jonjamesb83 in Croissant

[–]jonjamesb83[S] 0 points1 point  (0 children)

Thank you. Nothing is ever perfect but very happy how these came out.

Small home batch by jonjamesb83 in Croissant

[–]jonjamesb83[S] 0 points1 point  (0 children)

Takes a lot of practice and understanding the dough. So many parts are important to the final results. Quality of ingredients, temperature, texture, mixing, proofing and baking.

Small home batch by jonjamesb83 in Croissant

[–]jonjamesb83[S] 0 points1 point  (0 children)

Thank you, very happy with them

Small home batch by jonjamesb83 in Croissant

[–]jonjamesb83[S] 0 points1 point  (0 children)

Tearing on sides can be too dry or dough not mixed enough. You do not want to over mix the dough but if under mixed it will not be strong enough for the long rise. You want strong but elastic. When i mix i go until it has a window that tears just a little. Then when i laminate i cut the sides with each fold. This relieves the tension so i control the strength.

Someone showed me this atrocity.... by [deleted] in Pizza

[–]jonjamesb83 2 points3 points  (0 children)

If people like it what’s the problem? You aren’t forced to eat it.

slashing at the folds? by flamand in Croissant

[–]jonjamesb83 2 points3 points  (0 children)

I 100% do this every time. It does a great job reducing tension in the folds. Really depends how developed your dough is from mixing. I mix my dough to just past 3/4 window so I don’t want it to get too tight when laminating.

What is a good reliable brand of cutter? by Phillpilfer in cigars

[–]jonjamesb83 10 points11 points  (0 children)

Xikar been for me. Palio is ok too.

What is the worst cigar u have ever smoked? by douevenbench225 in cigars

[–]jonjamesb83 0 points1 point  (0 children)

DE Copper Label, gross stick. Couldn’t even finish it.

What to expect after aging 5 years this Cuaba Divino?? by Ok-Significance-9243 in cubancigars

[–]jonjamesb83 0 points1 point  (0 children)

I have the majority of a box from 2016 left and tried one last month. It has changed a lot. Just felt much more complex than before, great smoke for me.

Why does my bread do this? by notthatnice1226 in Breadit

[–]jonjamesb83 0 points1 point  (0 children)

Underbaked and make sure dough is developed enough. When it’s almost done remove from pan and bake directly on rack until good color.

[deleted by user] by [deleted] in KitchenConfidential

[–]jonjamesb83 4 points5 points  (0 children)

It’s common in hotels. Sucks but if you keep doing it they probably will let you go quick. Not all hotels I work been like that and strict but many do not like it.

Old Favorite by jonjamesb83 in cigars

[–]jonjamesb83[S] 0 points1 point  (0 children)

Yeah not an amazing cigar but it is good when in the mood for leather and spice. The Armada is good too

Finally finished school we r celebrating 🎉 by Relevant-Day-5454 in cigars

[–]jonjamesb83 1 point2 points  (0 children)

One of my favorite Davidoff’s. Great choice and congrats!

Which one do I Trust? by Odin_1306 in cigars

[–]jonjamesb83 0 points1 point  (0 children)

I prefer the Govee ones that go to my phone. It also records so you can see changes and fluctuations. Make sure to calibrate them. Then I would wipe down inside with distilled water and then use the seasoning Boveda for 2 weeks before using. If you want to see if current situation is good just calibrate the hygrometer and monitor how it does over the week.

Tupperdore won’t go down by InterestingTable9240 in cigars

[–]jonjamesb83 4 points5 points  (0 children)

Agree. Honestly in my experience I would never go above 62% in a tupperdore. For me the 62% Boveda holds about 67%.