Baker's advice....don't let croissants rise at such a high temp, you lost the butter there. Butter starts to melt at 28 degrees. I leave my sourdough croissants rise at 26 degrees for 6,5-7 h and then bake at 170 fan oven voor 20'. Big Bakerries might go a bit higher temp (although 30 I find too high!) as the butter they are using has more fat (83% or higher) and has gone through a process like temperd chocolate which also helps with the lamination. Try it again, the more you bake the more you learn.
Oh my goodness I never seen such beautiful croissants. I hope I can create them. Thank you for the recipe and showing us how to do it. Making your own butter was sweet too.
Спасибо большое, за рецепт!!!! Давно искала именно на закваске❤. Для первого раза у меня получилось супер!!!!! Спасибо, что делитесь такими прекрасными рецептаи
Спасибо большое за рецепт! Трудоемкий конечно, но обязательно сделаю. Красиво и вкусно! Только я, когда бью масло, не промываю его водой, просто хорошо отжимаю. Но сделаю как в рецепте. И отдельно спасибо за подсказку про пахту. Буду печь хлеб на ней😊
Merci pour vos bonnes recettes, trop bonnes, surtout la pâte à pizza et le levain maison c’est super félicitations et bravo Et j’adore vos tabliers. Je vous fais des gros gros bisous.🙏🙏👏👏👍👍🤩🤩😃💋💋💋🇫🇷🇫🇷🇫🇷❤️❤️❤️
В Греции, когда хотят похвалить блюдо хозяйки, говорят - Здоровья аашим рукам! Слюнки потекли. Не легко, но надо попробовать. Скажите пожалуйста какая у вас закваска?
Bonjour! Chauffez le four à 50 degrés, puis débranchez le four et mettez-y les croissants. La température baissera progressivement et les croissants pourront lever en toute sécurité. Car lorsque vous ouvrirez la porte du four, la température baissera de quelques degrés, et cela deviendra un environnement acceptable pour eux. 🙌🏼🌞
Voi incerca si eu această rețetă! Am o intrebare despre aluat( starter,maia) dupa hranire,ajunge la un maxim de crestere,apoi da inapoi,poate fi folosită in acel stadiu sai am ratat momentul frământării si trebuie sa hranesc dinnou,sa astept acel maxim! Ma gandesc ca daca pun sa framant cu ea asa(a dat putin inapoi,dar pluteste in apă) e practic ca o hranire! Am vazut un video al tau in care ai framantat cu aluatul direct de la rece(frigider)
Da, puteți folosi starterul lăsat, nu este un punct concret după care să vă bazați. El mereu este activ, chiar si direct din frigider, însă pentru aluaturi mai sofisticate, totuși este mai bine de hrănit starterul înainte de a-l folosi.
@@Ricettecaterina mulțumesc! Mai am o întrebare, având în vedere că starterul meu este la inceput(de o săptămână,testat pe aluat de pâine), cam ce cantitate maximă se poate folosi la un kg de făină? Am văzut că ies pâini frumoase și ok și "la ochi" cum spunem noi,adică nu respectând cantitățile unei rețete?
Hello, at the moment I cannot answer this question because I personally have not tried to freeze them. But seeing that in stores there are frozen croissants that you then bake, I would say that it is possible. As soon as I try I will let you know!🤗
I did not put yeast in my sourdough recipes, never! It can be another problem, I mentioned that in the case of croissants, you have to pay attention to every detail, from the butter you use to the thickness of the final dough when you cut triangles, how many times you wrap (at least 3 times) and the temperature at which the croissants rise. Even with instant yeast, they won't work if you don't pay attention to the details that I specified both here and in the video. I'm sorry, you need to practice more.
@Ricettecaterina thanks but it wasn't my first time to bake croissants. I baked 3 to 4 times with yeast before and two times with both sourdough and yeast. I was looking forward a recipe with just sourdough... And it's for more than one year that 3 to 4 times in a week I'm baking sourdough bread...
Once I made croissants with both yeast and sourdough and it came out perfect. I was looking for a recipe with just sourdough... it was very very bad... Just waste butter, starter, eggs and energy 😖😖😖
Спасибо большое! Катя, Вы прекрасный пекарь!
Baker's advice....don't let croissants rise at such a high temp, you lost the butter there. Butter starts to melt at 28 degrees. I leave my sourdough croissants rise at 26 degrees for 6,5-7 h and then bake at 170 fan oven voor 20'. Big Bakerries might go a bit higher temp (although 30 I find too high!) as the butter they are using has more fat (83% or higher) and has gone through a process like temperd chocolate which also helps with the lamination. Try it again, the more you bake the more you learn.
@@Erri-kb6et thank you very much for advice. I tried everything 😬, for me these temperature works very good 👍🏻. But you are right.
Thank you, it looks very tasty! It crunches very appetizingly!!!!
Oh my goodness I never seen such beautiful croissants. I hope I can create them. Thank you for the recipe and showing us how to do it. Making your own butter was sweet too.
Thank you very much 🙏🌞🙌🏼
Спасибо большое, за рецепт!!!! Давно искала именно на закваске❤. Для первого раза у меня получилось супер!!!!! Спасибо, что делитесь такими прекрасными рецептаи
Just amazing, I love what all you do. Perfect job.from Algeria. ❤
Огромное спосибо за рецепт все ясно и приятно смотреть процес приготовления
Спасибо большое за просмотр 🤗🙌🏼
Minunat in special pentru că iubesc croassantele si ma bucur ca nu folosim drojdie!
Am sa incerc si sper sa-mi iasa!
Multumim pentru rețetă!❤
Thank you so much for the video and recipe! Very nice and looks amazing!
Che spettacolo meraviglioso! 👏👏👏🤗🇮🇹
Me encantan tus recetas,gracias
Grazie mille! Невероятная красота!
Ils ont l'air vraiment délicieux 😋🤤 et l'intérieur est comme ceux de ma boulangerie 👍. Merci pour ce partage 🙏
Belle soirée 🌞🌻
Thank you so much 😊🙌🏼🌞
They look delicious. Yummy. Thanks.
Très beau et surtout avec un bon café noir miyammmm
Oh yes! 👍🏻 👍🏻👍🏻
😊BENDE YAPIYORUM EVDE TEREYAĞI. ICINE SÜT KAYMAGIDA KOYUYORUM. COK LEZZETLI OLUYOR. MMMM😋😋😋😋
Спасибо большое за рецепт! Трудоемкий конечно, но обязательно сделаю. Красиво и вкусно! Только я, когда бью масло, не промываю его водой, просто хорошо отжимаю. Но сделаю как в рецепте. И отдельно спасибо за подсказку про пахту. Буду печь хлеб на ней😊
Водой промывать не обязательно☺️ Вы правильно делаете.
Very useful and tasty original
Merci pour vos bonnes recettes, trop bonnes, surtout la pâte à pizza et le levain maison c’est super félicitations et bravo Et j’adore vos tabliers. Je vous fais des gros gros bisous.🙏🙏👏👏👍👍🤩🤩😃💋💋💋🇫🇷🇫🇷🇫🇷❤️❤️❤️
Estou ansiosa para fazer❤
Thank you so much for this delicious recipe please show us how you made butter from milk in the short Video
В Греции, когда хотят похвалить блюдо хозяйки, говорят - Здоровья аашим рукам! Слюнки потекли. Не легко, но надо попробовать. Скажите пожалуйста какая у вас закваска?
Добрый вечер. Спасибо большое 😊. Закваска у меня пшеничное, 100% влажности. Думаю с любой получится, главное желание 🙌🏼❤️😊
They are clearly successful 😍😍😍
Thank you 😊🙌🏼
Great video
Good efforts
Bonjour! Ils ont l'air délicieux ❤ J'aimerais tester mais la température minimale de mon four est de 50°. Une idée pour la dernière levée? Merci! 🌹
Bonjour! Chauffez le four à 50 degrés, puis débranchez le four et mettez-y les croissants. La température baissera progressivement et les croissants pourront lever en toute sécurité. Car lorsque vous ouvrirez la porte du four, la température baissera de quelques degrés, et cela deviendra un environnement acceptable pour eux. 🙌🏼🌞
Need to know where do you bought your butter maker container please 😘
Wow ! 😋
То, что остаётся после взбития сливок, при образовании масла - это ПАХТА.
СЫВОРОТКА - это то что остаётся при тепловой обработке сквашеного молока.
🔥🔥🔥
Mulțumesc ❤❤😊
Дякую❤
Хазяйочка ❤
Oh thank you I have seen how you made it
Buenas tardes como se llama el recipiente donde preparaste la mantequilla? Gracias
Hi, can the prepared unused dough be frozen for future bakes?
Voi incerca si eu această rețetă! Am o intrebare despre aluat( starter,maia) dupa hranire,ajunge la un maxim de crestere,apoi da inapoi,poate fi folosită in acel stadiu sai am ratat momentul frământării si trebuie sa hranesc dinnou,sa astept acel maxim! Ma gandesc ca daca pun sa framant cu ea asa(a dat putin inapoi,dar pluteste in apă) e practic ca o hranire! Am vazut un video al tau in care ai framantat cu aluatul direct de la rece(frigider)
Da, puteți folosi starterul lăsat, nu este un punct concret după care să vă bazați. El mereu este activ, chiar si direct din frigider, însă pentru aluaturi mai sofisticate, totuși este mai bine de hrănit starterul înainte de a-l folosi.
@@Ricettecaterina mulțumesc! Mai am o întrebare, având în vedere că starterul meu este la inceput(de o săptămână,testat pe aluat de pâine), cam ce cantitate maximă se poate folosi la un kg de făină? Am văzut că ies pâini frumoase și ok și "la ochi" cum spunem noi,adică nu respectând cantitățile unei rețete?
🥰😘
❤❤🎉
Saya dari Indonesia, saya tertarik dengan resep pembuatan mentega alami
Apakah itu divuat dari susu sapi segar ?😂 12:08
Can I freeze them instead of putting them directly to the oven?
Hello, at the moment I cannot answer this question because I personally have not tried to freeze them. But seeing that in stores there are frozen croissants that you then bake, I would say that it is possible. As soon as I try I will let you know!🤗
@@RicettecaterinaGreat, thanks! 🙂
I did all exactly the same but it didn't come out perfect croissants ☹️ I'm sure you put instant yeast too but didn't mention in your video ...
I did not put yeast in my sourdough recipes, never! It can be another problem, I mentioned that in the case of croissants, you have to pay attention to every detail, from the butter you use to the thickness of the final dough when you cut triangles, how many times you wrap (at least 3 times) and the temperature at which the croissants rise. Even with instant yeast, they won't work if you don't pay attention to the details that I specified both here and in the video. I'm sorry, you need to practice more.
@Ricettecaterina thanks but it wasn't my first time to bake croissants. I baked 3 to 4 times with yeast before and two times with both sourdough and yeast. I was looking forward a recipe with just sourdough... And it's for more than one year that 3 to 4 times in a week I'm baking sourdough bread...
Once I made croissants with both yeast and sourdough and it came out perfect. I was looking for a recipe with just sourdough... it was very very bad...
Just waste butter, starter, eggs and energy 😖😖😖
Has anyone tried making the recipe from the video?
🥐:)*
Honestly it looks failed and I doubt this person knows any process of croissant.
I would like to see your result of croissants with sourdough, without a professional oven, and without special machines to stretch the dough. ☺️🙌🏼