I made this bread.

[Anonymous No.16076424]

[Anonymous No.16076451]

>>16076424
Nice flakiness, bud

[Anonymous No.16076506]

has it cooled enough to show the inside?

[Anonymous No.16076532]

>>16076424
explain your process? looks good

[Anonymous No.16076637]

>>16076506

[Anonymous No.16076676]

>>16076424
Looks more like first-baked hardtack, or a retarded first attempt at making crackers.

[Anonymous No.16076700]

>>16076532
We have this type of laminated bread that's popular in places like Uruguay and south of Brazil (where I live), and it's a basic bread dough which is rolled out and spread with typically lard or butter and then folded and rolled again, much like any dough of the kind.

It is then trimmed, cut, and baked. You can peel each layer and use it as a mini-slice of bread. It's very good.

Pic related is how they look in bakeries. I have to work on the shaping and I guess I've added too much butter, because they kinda shifted a bit in the oven.

[Anonymous No.16076777]

>>16076700
>popular in places like Uruguay
> Uruguay

[Anonymous No.16076800]

>>16076637
congrats, you've recreated refrigerated biscuits

[Anonymous No.16077030]

>>16076424
Looks good ngl

[Anonymous No.16077754]

>>16076424
>not just buying flaky whop biscuits
do people really?

[Anonymous No.16079214]

>>16077754
It’s fun to make things.

[Anonymous No.16079222]

yes I also want to bully him

your biscuits look dumb

[Anonymous No.16079894]

>>16077754
>why do people like to cook on the cooking board