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/ck/ - Food & Cooking

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17110178 No.17110178 [Reply] [Original]

First attempt at croissants. Definitely some room for improvement.

>> No.17110183
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17110183

>>17110178
Japanese milk bread

>> No.17110194

>>17110178
Did you make it in one day or two?

>> No.17110223

>>17110183
why are the air pockets in a spiral?

>> No.17110293

>>17110178
Looks good OP, kudos for putting in the work to make croissants. I love them but wouldn't manage. Did you use butter when folding it? I have a cookbook that says you should use margarine when folding it. That it would make it more airy/flakey. Butter for the dough though

>> No.17110305

>>17110223
you've never eaten a croissant?

>>17110178
it looks pretty good to me

>> No.17110366

>>17110178
I’m in charge of making breadsticks tomorrow for a friends dinner. Any tips?

>> No.17110379

they honestly look pretty good for a first attempt

>> No.17110414

>>17110379
That's bake anon and that's more like his 80Kth attempt.

>>17110178
It lacks butter. 9.5/10 - amazing as always. Can you make these at home with regular ingredients and tools? Or do you need specific flour, sugar, butter, yeast, moisture levels, temps at around 30°C?

>> No.17110416

>>17110178
saw worse from bakeries.

>> No.17110427

>>17110178
It looks good OP. Nice job.

>> No.17110428
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17110428

>>17110178
I somewhat doubt that these are the first croissants you've ever made.

>> No.17110538
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17110538

Made sourdough bread this morning, has thyme and parmesan

>> No.17110548
File: 234 KB, 840x708, 1393680552984.png [View same] [iqdb] [saucenao] [google]
17110548

>>17110178
looking good

>> No.17110555

>>17110178
your dough needs to be flakier. maybe roll out a few more layers?

>> No.17110691

>>17110194
One

>> No.17110704

>>17110428
It is
>>17110414
I assure you, it does not lack butter. I used 150g of kerrygold for 315g of flour

>> No.17110800

>>17110223
what happens when you take a piece of paper and roll it into a cylinder?

>> No.17111122
File: 98 KB, 1080x1080, bread.jpg [View same] [iqdb] [saucenao] [google]
17111122

>>17110538
nice m8, here's one i made recently. no inclusions though.

>> No.17111137

>>17110293
if you use margarine in croissants, you are a disgusting muttmerican, and you should be executed. i seriously hope that is b8

>> No.17111246

>>17111137
Of course you use butter for the dough, but like I said I have cookbook that says you should put margarine between the sheets when folding it to make it airy and flakey. I use butter for everything, I just want to know if OP did it, if it's really a thing

>> No.17111386

what are some good types of bread for beginners?
I've made roti and pita this week, both worked out nicely, I'm thinking of english muffins and eventually sourdough, which seems more complex, but I don't know much about bread in general

>> No.17111425

>>17111122
noice

>> No.17112715

>>17110305
thats not a croissant

>> No.17112797

>>17110178
>Definitely some room for improvement
>some
Not sure where you exactly fucked up but the crumb is looking completely wrong. But im not sure if you messed up the recipe or making the dough.

>> No.17112803

>>17111122
Good luck spreading butter on this. Might as well call it swiss cheese, lmao. Also bottom is burned and will taste bitter.

>> No.17113789

>>17111246
>I have cookbook that says you should put margarine between the sheets
it was probably produced by a margarine company.

>> No.17113812

>>17112803
Good bread doesn't need butter

>> No.17113821

>>17110178
Looks quite good, even if it should be more "flaky"

>> No.17114813
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17114813

>>17110178
My bread always sucks :(

>> No.17114828
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17114828

a quick bread i made today, no sourdough but i used a poolish i started yesterday.

>> No.17115907

>>17114828
pretty nice, i always want to see crumb shots. looks like you might have used too much flour during shaping tho. u really shouldnt use much at all. i only do a light dusting of flour and i use wet hands instead of floured.

>> No.17115914

>>17115907
>>17114828
or maybe u just dusted too much... idk. looks nice anon

>> No.17115916

>>17115907
i'll post a crumb shot in about 12 hours, i baked it to eat with fondue tomorrow noon. And yeah i used too much flour, i baked it in a dutch oven and was afraid it would stick, and dusted the top so i could score it a bit easier. It's easy to wipe most of that excess off though.

>> No.17116183

>>17115916
nice nice. i have a milk bread in the oven right now. ill post in a bit

>> No.17116188

>>17116183
keep us bakeanons posted, i'm always in for a crumbshot

>> No.17116317
File: 3.82 MB, 1995x1496, cupcake.png [View same] [iqdb] [saucenao] [google]
17116317

>>17110178
low effort :)

>> No.17116729

>>17111137
>>17111246
margarine used to be commonly used in croissants, even in france, to make a lower quality and cheaper croissant. the margarine "croissant ordinaire" has mostly died off though, and it's pretty much always "croissants au beurre" now.

>> No.17116738

>>17116729
But what abort the combination, butter in the dough and margarine between the sheets?

>> No.17116739

>>17116738
yeah that's how it works
you should probably just use butter though