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@lillianphua7629 Could you please rephrase your question. I am sorry but I don't understand what you are trying ask.

@jeanlucdanis8799 I am assuming your butter layer issues are a direct result of the dough being too cold. This is why Time should not be a processing factor. Temperature is the critical aspect here. Too cold and you damage layers...too warm and butter melts too much. The temperature window is the guide. Cheers JP

Hi Chris, Well I guess that depends on how low is low. If you want to bake properly (and I am assuming you are talking about pan or hearth style breads, you should have an oven that will do at least 162 C, or thereabouts. The lower the temp, the longer the bake and the less moisture left in the product, but yes it's totally workable.

​@@nobsbaking6391 I think my oven is able to hit 200C when there's a dutch oven inside. My bread will open up in a shallow style like an "eye" but I never get an ear, which is frustrating. I will try your method and see how it goes. Thank you.

@@chris800320 200 C, Ok that's not ideal but that is not bad. If you can bake at 200 C then do not go down in temp, especially if you are using a dutch oven. You may need to look at some minor recipe or processing changes to get the ear like you want. It all starts with your recipe and of course ingredients. You should get the Baking Assistant at tdithailand.company.site There is a lot of recipe tweaking and balance information in there that will help. Cheers JP

@8leker Give me 30 minutes. Sorry, about the delay. I am on it.

@@nobsbaking6391 you’re the best!!! Downloading files now! Can’t wait to tweak my recipes to perfection! Thank you!

@josephabakus5764 it all starts by reviewing your recipe. Send it to me at nobsbaking123@gmail.com and I will take a look.

@ElegantSolutions Looked at it so many times .... going blind. Hate when I do that.

@josephabakus5764 Hi Joseph, Citric acid generally works as a dough conditioner due its effect as a reducing agent although it can create a tightening effect initially in the mix. In ways, similar to vinegar, It breaks down gluten structure to provide a softer, more extensible dough and extends shelf life by lowering pH. Now , citric acid and ascorbic acid are two different things. Ascorbic acid is often used as an oxidizing agent (strengthener) and is much less acidic. Regarding the usage levels, it depends on what you are using it for? Ie., dough conditioning, pH reduction, flavour, reducing agent, preservative, etc. Regardless of the use, the amount used is usually quite low, under 1%. Ascorbic acid is even lower at around 0.01% to around 0.03%. I have a video somewhere that goes into micro measuring "How To" if interested. Let me know, and I will send you the link. Tell me what you are using it for, and then I can better get my head around a good response. Cheers JP

Thanks for the quick response. Of course, will want the referred link. Am using the citric acid in bread for majorly preservative.

@josephabakus5764 . It's getting late here so I will get everything for you in the am. If you haven't already please subscribe. Cheers JP

@@josephabakus5764 ruclips.net/video/6RcP1lWp7Yk/видео.html ruclips.net/video/fcVBaKCe_S0/видео.htmlsi=Cdxsq0Ke850CFCF5 I think the second link has micromeasuring near the end. Cheers JP

@Alcookeverybody Hehehe, love your vids. So anyway, the open structure. 1. Temperature is king. Keep your doughs cool always through processing, as I noted in the video. 2. The open texture is a combination of the amount of fat you use, your dough hydration (water or whatever) you use, and fermentation time. As I stated in the video, the best croissants are made in a 3 day plan. Long fermentation with a softer dough opens the crumb structure in croissants as it does in bread or pizza dough. See video on pizza in my archive. Now, you never want to go crazy with hydration because you do want the dough to carry the fat, but definitely softer than the 55% in the video. Definitely use a high protein bread flour. Definitely mix the dough for at least 9 minutes. Definitely make sure your final dough temperature is correct based on baking standards. Definitely use 2% salt. Definitely use a little less yeast if you soften your dough up and go for a 3 day plan. Cut 0.25% as a tester for the first go around. KEEP YOUR DOUGH AND BUTTER COOL. Never let it get above 60F. It's all about evaluating recipes and processes of products that folks are producing that you like. I recommend you look at the Baking Assistant I created. The calculators and recipe evaluation and modification tools plus the ingredient and processing guides will really get you sorted on understanding the big picture. Cheers JP Please subscribe if you haven't already.

@@nobsbaking6391 thank you so much!! I definitely let it get above 60* while rolling it out. Really appreciate your reply!!

@@Avi_badlan Fair enough Cheers

@niconiconut Hehehehe, some of the early stuff makes me laugh how slow the videos moved along and my stumbling narration. But alas, Live and learn. 😃 Thank you for coming to the channel and your patience through the early stuff. Cheers JP

As I said in my email...it works with others... I am sure it will work for you!

You can contact me on email...like the last few times 😮

My dear, the product works.

@@nobsbaking6391 UPDATE; Baking Assistant works great. On an iPad, the Excel spreadsheets cannot be opened by selecting them from the Files app. When opened from the Numbers app, the are automatically converted to Numbers format and saved into the same folder the Excel format spreadsheets are in. The Numbers format copies can then be opened either from Files or Numbers in fully editable mode. JP, I was not questioning whether your Baking Assistant works and did not intend to offend you which I apparently have. The issue is whether it works on my iPad without MS Excel. I only have Numbers. I exported a spreadsheet I created in Numbers to Excel format. While I can open it in Numbers, I cannot edit it, so none of the places in my spreadsheet where I'm supposed to be able to enter data, work. I can't even get the keyboard to pop up, the spreadsheet is read only.

@DeeSperling It is 22;43 here now. Let me look in my am. I will email you.

@rjross100 It's not about whether it works, it's about the software you use. If you have excel, no problem. Another person asked if Apple Numbers (I think it's called) works. It is supposed to work with excel. I know Google sheets works and I have not heard back from this person who asked the question and bought the product, so I assume she found a working solution. Cheers JP

@@nobsbaking6391 In iPad using the Numbers Spreadsheet I can convert to and from Excel so it shouldn’t be a problem. That’s good news thx.

@@rjross100 I just received mine. I only have Numbers on my iPad. Baking Assistant works fine, I just had to open it differently than I expected. I tried opening it by clicking on it in the Files app and it was read only. So I opened Numbers, navigated to the NOBSTOOLS (love that name, lol!) folder and selected it there and it opened and it's interactive now.

@DeeSperling Thank you for your comment. Happy to help you sort all this out. I emailed you a detailed response.

Also, damaged starch absorbs much more water and although gluten generally has a higher water capacity than starch, the rate at which it absorbs water is much slower. This often results in the gluten being under hydrated. Underhydrated gluten dramatically effects mixing times whereby the "pick up" phase can be greatly extended. This often result in totally under developed gluten which seems consistent with the baking fails you described. The baking assistant covers all of this in the new hydration module. FYI

Just read your message again. The ancient wheat you mention, they may have slightly different protein contents, but they have radically different protein structures. Protein content does not always reflect baking performance , especially with ancient wheat. Cheers JP

Hi Dee, The baking Assistant is designed around things that generally require leavening of some type. Pastry is a different animal. With respect to croissants they are yeast raised and therefore all the rules and guides apply. Although I am adding pastry hydration ranges into my next module ( and many of the process requirements regarding processing temps hold true as they do with Croissants ) there are so many recipe variations for pastry that for me to offer a good hydration start point is near impossible. Some use loads of butter ( which contains water by the way) some use less. Some may add cornstarch or eggs to their recipes, some do not. It goes on and on. The baking assistant has many tools and processing guides (including autolyse) that can be applied to pastries, quick breads, cookies etc. Such as the egg calculators, flour protein calculator, water temperature calculator, Adding Soaked grains, seeds & nuts calculator, dry ingredients calculator for enrichment powders, NG flour etc., So in answer to your question, the assistant has tons of information and tools for all types of products currently and is continuing to expand with new modules, calculators and information monthly. I hope that helps. Kind regards JP

@DeeSperling Hello again Dee. You inspired me. I am going to make a calculator specifically for pastry that calculates total hydration. Maybe even include cookies factoring in spread expectations etc... Thanks for the idea.

@@nobsbaking6391 That would be wonderful, thanks.

@rjross100 hey Rob...fresh milled flour is flour, and depending on the actual milling process, some minor adjustments may be required. Before I go on, I have to say you are the first person from my home town to find my channel. I am a Langley guy through and through. Hehehehe. Welcome to the channel and email me at nobsbaking123@gmail.com with any questions. Wow, surprise from back home. Cheers JP

@@nobsbaking6391 I’ve watched every video you have put out, many of them multiple times. I drive long haul truck and I’m away from home a lot but I will be purchasing your program as soon as I get home. I’m also going to mention it to the fb groups I belong to for fresh milled flour. This whole area of fresh milled bread has exploded in the last couple of years. Given the additional challenges fresh milled flour brings and the fact that what works for commercial flours often doesn’t work the same way with fresh milled flour, there is a lot of factual information needed. I love science facts and that is what has led me to your channel. I know I would never have had the success I have had without the knowledge I got right here. I thank you more than I could ever say.

@rjross100 you can get it at the store here where I live. See the link in description.

Sorry maybe not in that video. Here is the store site. tdithailand.company.site

@olgaolga1904 Thank you for contacting me. The first thing you need to look for is how much protein is in this flour. While durum / semolina flour can be high in gluten, it also can be just medium depending where it is grown and how it is milled. The next thing to understand is how much water, salt and yeast (the 4 pillars of bread dough) you are using in your recipe. These all work together and can dramatically effect the the characteristics and strength of your dough. If you want, you can send me a picture of your flour ingredient label and your recipe and I can take a look. Please no cups or tsp. Send the recipe in grams. Email: nobsbaking123@ gmail.com Cheers JP

@duncanjames914 Really high gluten basically just makes the bread a bit more chewy.

@@nobsbaking6391 Thanks JP. I like chewy. lol

@@rymic72 Why not?

@@nobsbaking6391 We’ve never been able to get the taste, texture or colour quite right. Since it’s only just over a pound for a loaf at Tesco so the wife just buys it. It’s the only bread we prefer store bought.

@rymic72 For myself, it would start by looking at the ingredient label to see exactly what goodies they say (or don't say) they are using. 😀

I also live in the tropics so I totally understand where you are coming from. I would love to create a new video on this. If it's not too much to ask could you email me at nobsbaking123@gmail.com as I would like to ask you a few questions via email. Thank you so much for the comment. Appreciated! JP

@jainvaibhav2006 I have been thinking about your message. Baking chemistry remains the same globally, however ingredients are different everywhere. Without getting into ingredients at this time, the biggest issue people have in hot climates is temperature control. Final dough temperature is critical and is standardized around the world at around 25 C. If it's very hot then the dough needs to be even a bit cooler. Water temperature used when making the dough is very important for achieving correct final dough temperature. If you have never thought about it, then this could be 90% of your problems. Cheers JP

@@nobsbaking6391 sent an email to you, please check. Hope to hear back from you.

Based on the exchange today it's under 30. I priced it at 29.95 USD for the full package and 19.95 for the calculators. The exchange bumps around a little but that is the plan. 1100 Thb is just under that from pure exchange rate as of 1 minute ago. Cheers JP