The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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BXMurphy's picture

Dabrownman, I'm scalding!

July 20, 2016 - 5:23pm -- BXMurphy

Hi, dabrownman!

I'm doing a scald tonight! I don't have a dough to put it in, my 70/20/10 AP/WW/Rye 100% starter is four-five hours past peak having been feeding it twice a day for the past three days or so (which is fine...). But I don't care! I'm so excited that your toaster oven idea set at 150°F with the door ajar is doing wonderful things! It's starting to smell AWESOME! Yahooooo! :)

Of course, it's taking awhile to dial in just how far ajar the door should be and at what setting my toaster oven should be but I wanted to report in.

gm15786's picture

croissant too flaky

May 28, 2016 - 6:31am -- gm15786

Trying to perfect my croissants. But the end result though tastes good is too flaky.When cool and I and slice it the croissant falls apart. If I put in a plastic  bag overnight they are fine the next day. I do not egg wash and bake in a convection oven @ 375 for 15 minutes. Any advice would be appreciated.

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