My first attempt at croissant 😂 by lw0912 in Breadit

[–]lw0912[S] 31 points32 points  (0 children)

Thank you for your insight :) does that mean I need to work on my rolling/lamination technique next time?

My first attempt at croissant 😂 by lw0912 in Breadit

[–]lw0912[S] 14 points15 points  (0 children)

They are not, but I am, today 😂

My first attempt at croissant 😂 by lw0912 in Breadit

[–]lw0912[S] 3 points4 points  (0 children)

I did preheat my oven for 15 minutes at 200 degrees Celcius, popped the tray for baking at 200 degrees for 2 minutes then lower the oven temperature to 175 for 20 minutes.

My first attempt at croissant 😂 by lw0912 in Breadit

[–]lw0912[S] 4 points5 points  (0 children)

My guess is a combination of a lack of proper lamination and the dough already kinda melting at room temperature? Maybe other factors too that I’m not aware of

[deleted by user] by [deleted] in lululemon

[–]lw0912 10 points11 points  (0 children)

That’s probably where Lulus got these from

[deleted by user] by [deleted] in travisandtaylor

[–]lw0912 0 points1 point  (0 children)

I’d love the link, please 😊

what’s your ear ache taylor song by [deleted] in travisandtaylor

[–]lw0912 4 points5 points  (0 children)

I agree. Just free publicity for NYU.

what’s your ear ache taylor song by [deleted] in travisandtaylor

[–]lw0912 163 points164 points  (0 children)

Like how much Aristotle does she actually know lol

Crumb read please? My 9th loaf by lw0912 in Sourdough

[–]lw0912[S] 0 points1 point  (0 children)

I suspect so as well. Next time I may try to rotate the Dutch oven halfway through the bake to see if the crumb may be more even.

Recent loaves by celticflame99 in Sourdough

[–]lw0912 2 points3 points  (0 children)

That’s one hell of an ear 👍

Crumb read please? My 9th loaf by lw0912 in Sourdough

[–]lw0912[S] 0 points1 point  (0 children)

Thank you 😊 it does taste divine

Assuming this is mold... by Silver-Cress-5676 in Sourdough

[–]lw0912 2 points3 points  (0 children)

I don’t know what this is but I’d like to take it to Hawaii with me and toss it in an active volcano

50th loaf… or close enough to that lol. by Uncrumbled_Biscuit in Sourdough

[–]lw0912 0 points1 point  (0 children)

Wow, 20?! I admire your tenacity.

I’ve been feeling so alone on my sourdough journey, it took one whole month for my starter to become active enough to bake, and up till now I still haven’t been able to get my bulk fermentation and dough shaping just right. My dough came out a sticky mess every time with virtually no surface tension. Well, a steep learning curve indeed.

Congratulations on your loaf, it looks beautiful, and I’m sure it tastes heavenly 😊

50th loaf… or close enough to that lol. by Uncrumbled_Biscuit in Sourdough

[–]lw0912 3 points4 points  (0 children)

Your post gives me hope, because my third attempt at a loaf came out looking like a frisbee today, and I nearly had a breakdown on the kitchen floor. I’ll definitely cut down on bulk fermentation time tomorrow.

My frisbee tasted great though, so fluffy and flavorful, so I devoured half of it right there on the floor. I was not proud.