My favorite part about watching you is you don’t edit out your mistakes. It makes me feel so much better and gives me a lot more confidence when baking along with you. Cause if I screw up I know it’s not the end of the bread (so to speak 😂) I’m pretty new to sourdough and bread baking in general really, but what I’m learning is it’s actually a lot more forgiving than they make it sound. So, thanks for showing me a lot of things. And showing me that it’s ok to make mistakes along the way 💜
i made these.. and they were the best croissants i have ever made so far. it was my first time using the sourdough starter .. i used only that and no other yeast.. thank you for sharing this method, i fell in love with how the center of them turned out..
I love your videos! I love your humor and personality. Thank you for putting so much effort. It really shows and you inspire me to want to bake bread. I have a question, would it be okay to use the sourdough discard for this recipe or is it better to use a fully formed starter?
Hi Zoe. Thank you for the nice words. I would not use discard, as it would make the dough too sour. You might end up breaking the gluten network. If you did, you would definitely need to use more yeast to accelerate the fermentation of the dough.
Question! Could you, theoretically, do all the folding then wrap it well and freeze it? So you can then let thaw at some point and roll it out and cut it and bake it at a later date?? Or even just put it in the fridge for a day or 2 before the final rolling out and cutting?
Pretty cool to be able to use the starter. One thing you could add to improve them would be to stretch them a little bit just before you roll them in the final stage! Thanks for one more great video
@@the_bread_code I doubled this recipe, I slaved at the dough for 2 days. My end product was a little dense. Very tasty, but I'd eat my foot if it was dipped in butter.
Guten Tag! I have recently found your channel and I must say that I am super-impressed. You clearly had a great time with this video. Please keep them coming. Guten appetit!
Bonjour monsieur Vous avez coupé les croissants / triangles à la verticale Aurait-il été possible de couper les triangles mais à l’horizontale par exemple ? Ou est-ce obligé de les couper à la verticale comme vous
I made your croissants but I made them with margarine instead of butter because my mom cannot eat dairy and they came out incredible! Did it work because of the water to fat ratio being similar? Let me know, Hendrick
I was considering why I really like your videos. And I cought it. Because of your taste of humor. Your laugh makes me happier and makes me want to test new recepies. Not important that I have two small boys at home and not to much time :D go ahead with new videos! Maybe next one in German? Regards!
Thank you very much! I will keep making a few more 🤣. The problem with German is that I can't reach the whole world. But maybe 100k subscribers special haha.
Do you give your bread and anything else you make to family neighbours and friends? If so i would like to be one of them! 😄. I have not tried making anything else but bread but might give croissants a go. A lot of work involved in making them. I enjoy listening and learning from your videos, you make me smile! 😄
Moin Michael. Thanks a lot! Definitely. Will keep this in mind. Looking forward to winter times. The current warm weather is making it hard to laminate the dough properly.
I LOVE Croissants, but I do not use butter any more sice a few years. Has anyone an idea if it could work with plantbased butter or normal margarine from sunflower seed oil?😊
It's my 2nd time to try to make sourdough croissant following your instruction, but still failed. I used 40% starter to get quick fermentation (2 hrs bulk fermentation at 30 degree C). When I started rolling the dough with butter inside, the dough broke and the butter came out at 1st fold. Do you think because I don't make long enough bulk fermentation? I also have another question: for final proofing as you said that it should be around 2 hrs at room temperature, is it normal if the butter melts during that time?
Moin La Petite. Oh, 40% sourdough starter is wayyyyyyyyyyyyyy too much. The acidity over time will damage your gluten structure. That's why likely you had issues with the butter. It's really crucial that butter and dough are the same temperature roughly when you add them together. I learned this recently when trying another batch where I failed. I had a similar issue as you. I then rolled out the dough flat, added sugar and cinnamon, rolled it together, cut into pieces and proofed in a tray. Amazing cinnamon buns. The butter should not melt during proofing. They should however roughly double in size. Feel free to reach out with more questions! Happy baking.
The Bread Code Normally in sourdough bread making with 20% starter, it takes me 5 hrs for bulk fermentation. Should it be the same for croissant making? Since I use pasteurized milk, so I try to avoid long bulk fermentation over 2hrs. Do you have any advice for the amount of starter? I feel that the butter melts quickly at room temperature, so I don’t think it would stay frozen inside the dough for 2hrs at final proof. Should I make final proof in the fridge? Also, in the latest video, you adviced to feed the starter with only whole wheat. But I have problem when I feed it with my “hard red whole wheat”, it turns to too much acidic. And yes, it destroys the gluten structure that I built. My starter is super active. I feed it 1:3:3, it can rise triple within 3 hrs. As my understanding, there are 2 types of whole wheat: white whole wheat and red whole wheat. Is the one you mentioned white whole wheat?
This is unrelated to croissants, but can you make an artisan sourdough batard with a sweet, enriched dough? If so, could you make a video chronicling how?
@@the_bread_code I wonder if a little maple syrup would be a good substitute? It makes a great substitute in my sourdough bagels. I am obsessed with using what I have and avoiding purchasing extra products.
@@konstantine1211 yes, that should definitely work. However, I would probably just leave it away in that case. It does not do a lot to the overall dough, just adding the malty flavour. Try without, it will already be awesome! It's changing it from 95% awesomeness, to 100% awesomeness hehe. The malt is also a great hack to allow sourdough to ferment the dough a little better. It helps breaking down the flour.
@@the_bread_code Google suggested molasses as a substitute for malt extract, which is easily available here in Canada. Trying these today! I'm obsessed with your videos ... from one engineer to another, good job and thanks so much !
One of the things that is always mentioned is the butterfat content. Most butters on the market have a lot of milk added for flavor and texture. That doesn't work for croissants as it allows the butter to soak into the layers. You really want to keep them separated. You can only get 83% or higher butterfat butter if you are a pro but what I have seen is bakers getting standard butter and refrigerating it in pans overnight to dry it out. Have you tried that?
Thank you, you are the best. I have learn a lot. You are a great motivator for baking bread. I would like to sign up for more bread baking and learning.
@The Bread Code, in another crossaint video the women say when you work with supermarket/normal butter dont freeze them longer then 15-min, because of the water inside of the butter, this water will be freezed then you have problems to produce your layers, because the butter is colder then the dough, thats not good. The dough and the butter need the same temperature.
Moin Gourmeteando - awesome, yes. I will make that better. I just record everything using my phone, no other equipment. Will keep that in mind! Thanks.
Nur Hamburger können verstehen, dass sich Nordelbier blankehochnäsisch den Schampus in die Vernivisage giessen. Für Pizza und Croissants empfiehlt sich ein trockener Weizensauer (levieto madre), der wesentlich weniger sauer als der nasse Sauerteig zum Brotbacken ist. "Becher, Löffel, los" hat eine ausgezeichnete Anleitung zur Herstellung eines trockenen Weizensauers.
American bakers need to know that the butter you use ABSOLUTELY makes a difference. You need to use a European butter such as Kerrygold because the fat content is higher. Using an American brand will not produce the best results and often fails.
Having watched this video it is clear that your butter was way too cold and you did not spread it evenly which is why your crumb was inconsistent. If you want to make proper croissants I’d suggest watching the proof baker videos on You Tube . He does not use yeast.
Yes. I will need to make another video without. Although by law, you are allowed to have a little bit of yeast even in sourdough products hehe. I read about this recently 😂
Important is to roll the dough with the butter, If you press the dough apart and not by a rolling motion you push out the butter If you have 3 small strips of waste you could make a crossaint braid of it xD.
You say we need a flour with high protein. In the picture I see Farina 00 which is a low protein but high stable flour according to www.gustini.de/blog/warenkunde/italienisches-mehl-tipo-0-und-tipo-00/. Please explain a little :-)
Moin La Guei. Excellent question. Yes and no haha. You can also have tipo 00 with high protein content. That's because mills refine the flour and add additional gluten to the dough. That's what happened in this case :-). You can use tipo 0 or tipo 00, just mostly look at the % protein content.
@@the_bread_code Hey Hendrik, as I am sometimes in HH and also dabble in AI - how about a personal meting ? If you are interested contact me under le@psiori.com
Ausrollen schwierig, (zu) viel Mehl, viel rutschig (ok, kein Mehl, Teig gerissen), Teig dicht an den Körper, Kraftkomponente eher senkrecht. Hope it helps..
Moin Kjeld. Excellent point, yes. I just dug through my books. Baked goods are allowed to be called "sourdough" in france when they have a maximum of "0.2%" yeast. So in this case if my measuring was correct, I used 0.25% calculated on the flour. So I guess I am on the limit 🤣
How did you follow the recipe here? I'm in a similar situation and am frustrated he didn't include measurements for exactly the dimensions of the butter square and that he says to use bread flour but used 00 pizza flour, which is completely different. This recipe seems pretty much improvised and like he's just doing whatever without measuring anything. It's helpful that there's an ingredients list in the description but it doesn't track with what's in the video at all.
68 layers. Too many. Cut out the folding in half part and do a 3-4-3 (25 layers) or 3-4-4 (33 layers) like everyone else. What you did: 3 lock-in followed by a double fold (3 x 4 - 3) = 9 layers. Then you folded in half (9 x 2 -1) = 17 layers. Then you did a double fold (17 x 4 - 3) = 68. You did a 3-4-2-4 series which is very odd. 3-4-4 (33 layers) is common though 3-4-3 (25 layers) is more typical. I can’t comment on taste but I thought your croissants exteriors were very patchy pale and the crumb did not open like a croissant should which is an issue when using sourdough. Stick with commercial yeast for a flaky, buttery croissant. And cut down on the layers. More layers does not make a better croissant.
Franzbrötchen!!!!! Die gibt's hier nicht :-( Außer ich mach sie! Wenn Hefe fehlt, schau mal bei Emma vorbei m.ruclips.net/video/r5Mtzxy1bxI/видео.html auch aus dem Norden. Was Du in Sauerteig bist, ist sie in Hefewasser, schon vor Corona. Leider kaum Abonnenten, deshalb erwähne ich sie schon mal wo es passt.
wow! sourdough croissants 👍
Thank you 😋
My favorite part about watching you is you don’t edit out your mistakes. It makes me feel so much better and gives me a lot more confidence when baking along with you. Cause if I screw up I know it’s not the end of the bread (so to speak 😂) I’m pretty new to sourdough and bread baking in general really, but what I’m learning is it’s actually a lot more forgiving than they make it sound. So, thanks for showing me a lot of things. And showing me that it’s ok to make mistakes along the way 💜
i made these.. and they were the best croissants i have ever made so far. it was my first time using the sourdough starter .. i used only that and no other yeast..
thank you for sharing this method, i fell in love with how the center of them turned out..
Hi Noor. Awesome, that's really cool. Glad I was able to offer a good recipe. Did you also have a nice swirl in the end?
Amazing job and without plastic waste!
I love your videos! I love your humor and personality. Thank you for putting so much effort. It really shows and you inspire me to want to bake bread.
I have a question, would it be okay to use the sourdough discard for this recipe or is it better to use a fully formed starter?
Hi Zoe. Thank you for the nice words.
I would not use discard, as it would make the dough too sour. You might end up breaking the gluten network. If you did, you would definitely need to use more yeast to accelerate the fermentation of the dough.
Amazing video I can not sit to try this recipe yours turned out perfectly wow
your videos...so honest...love love love them
Thank you for this video. The way you laminated looks soo simple and easier. I definitely will try your way for my next trial.
Thank you f.or all your fantastic videos! I am learning so much and your style is so enjoyable to watch
You are so welcome!
Thank you for another brilliant video. It has made me very hungry but I must first feed my horses and chickens. I will have to wait 😄
Question! Could you, theoretically, do all the folding then wrap it well and freeze it? So you can then let thaw at some point and roll it out and cut it and bake it at a later date?? Or even just put it in the fridge for a day or 2 before the final rolling out and cutting?
Can’t wait to try this - they look amazing.
I love your personality! 🥰🥰🥰
Pretty cool to be able to use the starter. One thing you could add to improve them would be to stretch them a little bit just before you roll them in the final stage! Thanks for one more great video
Love this video! It’s awesome that you show what can go wrong-as well as right (like whoops-not a lot of yeast). Thank youuuuuu!
Sank you very much. I need to try making them again in summer. The increase in temperature makes it so much harder to make the pastry dough 😱
Dude, you are so funny! Love your sense of humor, love your explanation in the video, going to try it out, thanks for sharing! 🙏🏻
This is golden. You’ve come so far!
Adding this to my bucket list
after reviewing a few similar recipes, I realized that: I have to try THIS one tonight and play Wolfenstein after all is done.
Thank you. Oh and Wolfenstein is a great game, I used to play it but now I get scared too much 🤣
@@the_bread_code I doubled this recipe, I slaved at the dough for 2 days. My end product was a little dense. Very tasty, but I'd eat my foot if it was dipped in butter.
Guten Tag! I have recently found your channel and I must say that I am super-impressed. You clearly had a great time with this video. Please keep them coming. Guten appetit!
Moin Michael, awesome. That means a lot. Will do! I have to bake this recipe again sometime soon, very delicious.
Guten Tag? You mean Gluten Tag! xDDD
Bonjour monsieur
Vous avez coupé les croissants / triangles à la verticale
Aurait-il été possible de couper les triangles mais à l’horizontale par exemple ?
Ou est-ce obligé de les couper à la verticale comme vous
i love croissants, adding this to my to-do list! would love to see one made with 100% sourdough starter instead!
Me too!! 😍🥰😋
He keeps saying he used bread flour but in the video he shows 00 pizza flour, which is completely different.
Which should I actually be using?
They are quite similar in terms of fermentation properties. For sourdough a high gluten flour helps to enable a longer fermentation period.
That was a very quick crumb shot. Are they properly baked - looks doughy at the bottom and like the layers are stuck together?
I like how you are so funny and happy .. must be fun to bake with you.. lol
Sank you!
Please Please More croissant tests!!!! It is realny great!!!!!
Really love your videos! Thank you for sharing all your tips. I am learning so much!
Moin Cindy. Thanks. Hope you enjoyed the new video.
For the butter, I see it's 200 grams but what are the dimensions of the rectangle? I have no idea how thick or what the length x width is.
I made your croissants but I made them with margarine instead of butter because my mom cannot eat dairy and they came out incredible! Did it work because of the water to fat ratio being similar? Let me know, Hendrick
I was considering why I really like your videos. And I cought it. Because of your taste of humor. Your laugh makes me happier and makes me want to test new recepies. Not important that I have two small boys at home and not to much time :D go ahead with new videos! Maybe next one in German? Regards!
Thank you very much! I will keep making a few more 🤣. The problem with German is that I can't reach the whole world. But maybe 100k subscribers special haha.
Great video! And congrats on 700 subs!
And I'm reading this 10 months later with more than 70K subs on the channel like... wait was it that small at the time ?
I laughed when it was baked and looks like caterpillar 😭🤣🤣 so cute so chonkyyyyy
Can I make this without the malt extract? I have no idea what that is. If so, do I have to make adjustments to any other part of the recipe?
Definitely works :-)
What can be substitute for malt extract? Please
Do you give your bread and anything else you make to family neighbours and friends? If so i would like to be one of them! 😄. I have not tried making anything else but bread but might give croissants a go. A lot of work involved in making them. I enjoy listening and learning from your videos, you make me smile! 😄
Thank you for the nice words. Truly appreciated ❤️
Is it possible to freeze the dough after making the layers or does it have negative impact?
Hey Kalle. I have had issues when I froze the dough and tried to reactivate it. I think the tiny crystals of the water are causing the issue.
@@the_bread_code All right, thanks. I’m going to try it anyway since it’s too late to back down now. 😄
Fantastic! Thanks for the video. You're a natural 😉
Thank you! 😃
Yummy must try
Make sure to not freeze the butter. It caused me quite some headache before.
Omg I need to make these!!
What a great video. My only complaint is the end - leave it up a bit longer so we can see the crumb.
Moin Michael. Thanks a lot! Definitely. Will keep this in mind. Looking forward to winter times. The current warm weather is making it hard to laminate the dough properly.
@@the_bread_code but you did laminate it properly. !!
Nice job. Now we're working on it, after the weather is cooler than the 90s/32.
I will certainly give it a try sometime soon.
Very delicious. But when it is very warm handling the pastry dough can be a little bit of a challenge!
Hi! Your croissant looks amazing! Btw how long did u baked it?
Thank you! I've baked them at 230°C for around 30 minutes. Depending on how you like the color :-)
Bravo !! En tant que française, je ne peux qu’applaudir de tels croissants 👏👏👏👏👏👏👏
Merci beaucoup
you are dooing things very good ... a halloe from Denmark
Moin Mac Allan. Thank you very much for the nice words. That means a lot! Happy baking.
I LOVE Croissants, but I do not use butter any more sice a few years. Has anyone an idea if it could work with plantbased butter or normal margarine from sunflower seed oil?😊
It's my 2nd time to try to make sourdough croissant following your instruction, but still failed. I used 40% starter to get quick fermentation (2 hrs bulk fermentation at 30 degree C). When I started rolling the dough with butter inside, the dough broke and the butter came out at 1st fold. Do you think because I don't make long enough bulk fermentation? I also have another question: for final proofing as you said that it should be around 2 hrs at room temperature, is it normal if the butter melts during that time?
Moin La Petite. Oh, 40% sourdough starter is wayyyyyyyyyyyyyy too much. The acidity over time will damage your gluten structure. That's why likely you had issues with the butter. It's really crucial that butter and dough are the same temperature roughly when you add them together. I learned this recently when trying another batch where I failed. I had a similar issue as you. I then rolled out the dough flat, added sugar and cinnamon, rolled it together, cut into pieces and proofed in a tray. Amazing cinnamon buns. The butter should not melt during proofing. They should however roughly double in size. Feel free to reach out with more questions! Happy baking.
The Bread Code Normally in sourdough bread making with 20% starter, it takes me 5 hrs for bulk fermentation. Should it be the same for croissant making? Since I use pasteurized milk, so I try to avoid long bulk fermentation over 2hrs. Do you have any advice for the amount of starter? I feel that the butter melts quickly at room temperature, so I don’t think it would stay frozen inside the dough for 2hrs at final proof. Should I make final proof in the fridge? Also, in the latest video, you adviced to feed the starter with only whole wheat. But I have problem when I feed it with my “hard red whole wheat”, it turns to too much acidic. And yes, it destroys the gluten structure that I built. My starter is super active. I feed it 1:3:3, it can rise triple within 3 hrs. As my understanding, there are 2 types of whole wheat: white whole wheat and red whole wheat. Is the one you mentioned white whole wheat?
It doesn’t look like a croissant in the crumb. Do you think it’s because of the starter? How did they taste?
They tasted amazing :-). But - I had to stop making them, 50% butter. LOL
The Bread Code 😳 yeah you’re right. When you buy them from a store no one thinks of that, yikes!
I like your videos, I have recently started on the sourdough journey and I enjoy your dough humor too.:)
Sank you, although we Germans don't have humor, we are efficient, but no humor 🤣
The Bread Code 🤣😂🤣
And also panettone! Do u prhaps plan it to bake?
Good idea. Took a note.
This is unrelated to croissants, but can you make an artisan sourdough batard with a sweet, enriched dough? If so, could you make a video chronicling how?
Fantastically entertaining😅
Hi , is it ok if i make it with out malt extract? Because I didn’t have it
Moin Amal. Yes, definitely. You can leave that away. It is not required at all. I just love the taste it adds :-).
@@the_bread_code I wonder if a little maple syrup would be a good substitute? It makes a great substitute in my sourdough bagels. I am obsessed with using what I have and avoiding purchasing extra products.
@@konstantine1211 yes, that should definitely work. However, I would probably just leave it away in that case. It does not do a lot to the overall dough, just adding the malty flavour. Try without, it will already be awesome! It's changing it from 95% awesomeness, to 100% awesomeness hehe. The malt is also a great hack to allow sourdough to ferment the dough a little better. It helps breaking down the flour.
@@the_bread_code Google suggested molasses as a substitute for malt extract, which is easily available here in Canada. Trying these today! I'm obsessed with your videos ... from one engineer to another, good job and thanks so much !
amazing! thank you so much
You are most welcome 🙏🏻
i definitely will try this!!
Moin Lidya, awesome. Feel free to reach out with more questions.
One of the things that is always mentioned is the butterfat content. Most butters on the market have a lot of milk added for flavor and texture. That doesn't work for croissants as it allows the butter to soak into the layers. You really want to keep them separated. You can only get 83% or higher butterfat butter if you are a pro but what I have seen is bakers getting standard butter and refrigerating it in pans overnight to dry it out. Have you tried that?
WOW!!!!! you did so good!! amazing
Thank you Kirsten. I tried again recently, but completely failed. I feel I had the wrong butter haha.
@@the_bread_code you can only ever learn from what goes wrong. Keep going 😁
Thank you, you are the best. I have learn a lot. You are a great motivator for baking bread. I would like to sign up for more bread baking and learning.
Joe in Laredo Texas. USA
@The Bread Code, in another crossaint video the women say when you work with supermarket/normal butter dont freeze them longer then 15-min, because of the water inside of the butter, this water will be freezed then you have problems to produce your layers, because the butter is colder then the dough, thats not good. The dough and the butter need the same temperature.
That made me hungus !!🤤
Thank you! They were excellent!
If you want to see great sourdough croissants you should watch the Proof bakery channel!
Have you noticed any benefit in doing the egg wash part way through the bake instead of before the bake?
Super Ergebnis!
Danke!
“냠냠냠 “. I. will try like you…^^
Awesome. Please let me know how it works. Thanks!
Looks amazing. Just a request, show us the crumb for longer next time. You barely opened it and it was gone!
Deal. I definitely need to bake this one more time. But I failed so many times recently with my pastry dough haha. Maybe it's just too hot currently.
@@the_bread_code Probably too hot, yes. You would have to work very quickly. Perfect recipe for cold days in fall.
I'm having terrible issues with butter bursting out of my dough. HELP!
Man I love Franzbrötchen, I need a sourdough recipe of that.... Hum... maybe I can modify this croissant recipe...
1:59 indeed, you don't call them FrankREICH for nothing! I love the German humour :D
Thank you 🤣
Why not use stiff starter?
"masterclass" 😂 Loved the video. We got to learn with you
Haha thanks! You are most welcome. Feel free to reach out with questions. Happy baking!
I'd just recommend checking the audio, there's a big difference on volume on some segments.
Moin Gourmeteando - awesome, yes. I will make that better. I just record everything using my phone, no other equipment. Will keep that in mind! Thanks.
Lecker !!
Sehr lecker, aber auch sehr viel Butter. Haha.
50% of tge flour weight is 200g ....your ingredients list says 40g.....which is right?
Into the dough comes 40 grams of flour :-). The actual butter that is laminated: 200 grams of butter (50%)
Nur Hamburger können verstehen, dass sich Nordelbier blankehochnäsisch den Schampus in die Vernivisage giessen. Für Pizza und Croissants empfiehlt sich ein trockener Weizensauer (levieto madre), der wesentlich weniger sauer als der nasse Sauerteig zum Brotbacken ist. "Becher, Löffel, los" hat eine ausgezeichnete Anleitung zur Herstellung eines trockenen Weizensauers.
Jap - oder den Sauerteig mit 1:5:5 z.B. Füttern. Dann hat man weniger vor-fermentiertes Mehl in dem Sauerteig.
American bakers need to know that the butter you use ABSOLUTELY makes a difference. You need to use a European butter such as Kerrygold because the fat content is higher. Using an American brand will not produce the best results and often fails.
Having watched this video it is clear that your butter was way too cold and you did not spread it evenly which is why your crumb was inconsistent. If you want to make proper croissants I’d suggest watching the proof baker videos on You Tube . He does not use yeast.
Had no idea how much work was involved in making croissants 🥐...
Feels like a cheat to use yeast in sourdough croissants. Will give this a go but will increase sourdough starter instead of yeast.
Yes. I will need to make another video without. Although by law, you are allowed to have a little bit of yeast even in sourdough products hehe. I read about this recently 😂
Important is to roll the dough with the butter, If you press the dough apart and not by a rolling motion you push out the butter
If you have 3 small strips of waste you could make a crossaint braid of it xD.
You say we need a flour with high protein. In the picture I see Farina 00 which is a low protein but high stable flour according to www.gustini.de/blog/warenkunde/italienisches-mehl-tipo-0-und-tipo-00/. Please explain a little :-)
Moin La Guei. Excellent question. Yes and no haha. You can also have tipo 00 with high protein content. That's because mills refine the flour and add additional gluten to the dough. That's what happened in this case :-). You can use tipo 0 or tipo 00, just mostly look at the % protein content.
@@the_bread_code Hey Hendrik, as I am sometimes in HH and also dabble in AI - how about a personal meting ? If you are interested contact me under le@psiori.com
❤❤❤
really flour with 40% protine?
14%
Recommendation jesse lee peterson for you
When you say that your flour has 40% protein, do you mean to say 14% ?
Sorry! That's 14% protein haha.
Dude, great video, but WHAT WERE YOU ON??? 😂😂😂
Everything 🤣
flour with 40 % of protein?? no way ! :)
Hi Ava. Sorry. That's 14% protein. My German English sometimes haha.
lol 😂
Fun fact: An Austrian from Vienna invented the croissant in France. Invented in France by an Austrian... hmmm.
Marico you are anointing with the silly laugh and the swallow..
Ausrollen schwierig, (zu) viel Mehl, viel rutschig (ok, kein Mehl, Teig gerissen), Teig dicht an den Körper, Kraftkomponente eher senkrecht. Hope it helps..
Ja. Immer wieder schwierig!
The end result is about 75% bakers yeast and 25% sourdough... Not enough to call it a sourdough croissant in my book.
Moin Kjeld. Excellent point, yes. I just dug through my books. Baked goods are allowed to be called "sourdough" in france when they have a maximum of "0.2%" yeast. So in this case if my measuring was correct, I used 0.25% calculated on the flour. So I guess I am on the limit 🤣
@@the_bread_code You should be able to skip it completely though, if you have a somewhat mild starter :)
@@kjeldschouten-lebbing6260 100% :-). Next iteration.
Can you sub vegan butter??
Probably yes!
I’m Canadian and I’m very anal about being exact also,…. Maybe I’m part Germain too!! 🤔
How did you follow the recipe here? I'm in a similar situation and am frustrated he didn't include measurements for exactly the dimensions of the butter square and that he says to use bread flour but used 00 pizza flour, which is completely different.
This recipe seems pretty much improvised and like he's just doing whatever without measuring anything.
It's helpful that there's an ingredients list in the description but it doesn't track with what's in the video at all.
68 layers. Too many. Cut out the folding in half part and do a 3-4-3 (25 layers) or 3-4-4 (33 layers) like everyone else.
What you did:
3 lock-in followed by a double fold (3 x 4 - 3) = 9 layers. Then you folded in half (9 x 2 -1) = 17 layers. Then you did a double fold (17 x 4 - 3) = 68. You did a 3-4-2-4 series which is very odd. 3-4-4 (33 layers) is common though 3-4-3 (25 layers) is more typical.
I can’t comment on taste but I thought your croissants exteriors were very patchy pale and the crumb did not open like a croissant should which is an issue when using sourdough. Stick with commercial yeast for a flaky, buttery croissant. And cut down on the layers. More layers does not make a better croissant.
Sorry. If you use yeast I don’t consider it sourdough.
40% protein?!
Haha eating the scraps raw
Oh yes yes. I love that haha.
you had a plan and ended up freestyle with yolo bad croissant but kept the title ... so bad
watching this must be upsetting to French pastry chefs
25 min video for a .15 second cross section…
das hier ist auch ein guter Beitrag zum Thema Sauerteig Croissants
ruclips.net/video/RfTSB2EyQzw/видео.html
Jo. Die haben es wirklich drauf haha. Richtig gut.
Franzbrötchen!!!!! Die gibt's hier nicht :-( Außer ich mach sie! Wenn Hefe fehlt, schau mal bei Emma vorbei m.ruclips.net/video/r5Mtzxy1bxI/видео.html auch aus dem Norden. Was Du in Sauerteig bist, ist sie in Hefewasser, schon vor Corona. Leider kaum Abonnenten, deshalb erwähne ich sie schon mal wo es passt.
Danke! Abonniert 😎
@@the_bread_code Danke!