They look beautiful I which my first one look like these haha, I recommend mix strong flour with a low protein flour to get a dough more elastic and easy to work (something like 70% strong flour 30% low strong four) 😊
Thanks that was a good recommendation some bakers also advised to use all purpose but strong one and little bit more hydration also works thanks for sharing when it comes to pastry I’m also a beginner ✌🏼
Hi my friend, I really like your work. I have a convection oven that reaches up to 250 degrees. Please guide me on how to bake this naturally fermented bread.
Sure for croissants bake with the fan on (convection) at 180 c for about 18 minutes would be great if for other breads check out this one : ua-cam.com/video/VxmwkJ7SMl0/v-deo.htmlsi=YxIzRclrS0Q6Tnlu
@@littlemoresalt Thanks for you advice. Since it is more on flavor, I guess can substitute with keto honey or monk fruit sugar. Anyway love your channel🙏🏻☺️
Continue feeding and since it’s winter time make warm atmosphere maybe inside the oven with just the light on or with an extra glass or pan of boiling water beside it even in off microwave can do If already tried it change the feeding time to twice a day instead of every 24 hours ✌🏼
They look beautiful I wish my first one look like these haha, I recommend mix strong flour with a low protein flour to get a dough more elastic and easy to work (something like 70% strong flour 30% low strong four)
The instructions in the video are messed up. You say to add 113g butter when mixing the dough. But it should only be about 30g or so. The 113g should be the amount of butter to laminate with
Thanks for catching that🙏, I'll go back and edit the description . The recipe is in the description box, so it should be accurate there, but I'll double-check!
Thank you for explaining how to make it easily at home with few measurements. ❤
You’re welcome! I hope you enjoyed it.
Great tutorial, thank you my friend!
You are most welcome ✌🏼
Love this video, I’ve had trouble getting stiff levain to rise but I think I finally got it.
Glad you like it let me know how yours turns out ✌🏼
They look beautiful I which my first one look like these haha, I recommend mix strong flour with a low protein flour to get a dough more elastic and easy to work (something like 70% strong flour 30% low strong four) 😊
Thanks that was a good recommendation some bakers also advised to use all purpose but strong one and little bit more hydration also works thanks for sharing when it comes to pastry I’m also a beginner ✌🏼
Came from TikTok to see if you made a step by step video!!! Yes!!!!👏🏻 👏🏻👏🏻👏🏻😊
Glad to have you here ✌🏼🫡 hope the recipe works for you more like sharing my faults and the recipe I found simple 😉
Hi my friend, I really like your work. I have a convection oven that reaches up to 250 degrees. Please guide me on how to bake this naturally fermented bread.
Sure for croissants bake with the fan on (convection) at 180 c for about 18 minutes would be great if for other breads check out this one :
ua-cam.com/video/VxmwkJ7SMl0/v-deo.htmlsi=YxIzRclrS0Q6Tnlu
Great video!! If we don’t freeze after shaping, what’s the proofing time for sourdough croissant?
Thanks it takes somewhere between 3 to 5 hours should be jiggley when shaking the tray and doubled it size and puffy . ✌🏼
Hi, I think I can try this with keto flour as I have keto starter. But for sugar, is it for fermentation purpose or just for the flavor? 🙏🏻
Substitute it with honey it’s for the flavor mostly this kind of brioche style (sweet dough ) needs sugar but you can I advice to use a good honey ✌🏼
@@littlemoresalt Thanks for you advice. Since it is more on flavor, I guess can substitute with keto honey or monk fruit sugar. Anyway love your channel🙏🏻☺️
@@jacquelineamom9517 you are most welcome thanks for the comment and loving my channel 🙏❤️
Unfortunately my levain did not rise. Any ideas on why?
Continue feeding and since it’s winter time make warm atmosphere maybe inside the oven with just the light on or with an extra glass or pan of boiling water beside it even in off microwave can do
If already tried it change the feeding time to twice a day instead of every 24 hours ✌🏼
@ okay, thank you for the quick response!!
They look beautiful I wish my first one look like these haha, I recommend mix strong flour with a low protein flour to get a dough more elastic and easy to work (something like 70% strong flour 30% low strong four)
Are you using raw sugar? Brown sugar?
Any sugar fine I used brown sugar like the flavor but strongly recommend you to use honey (if you have real honey ) ✌🏼
The instructions in the video are messed up. You say to add 113g butter when mixing the dough. But it should only be about 30g or so. The 113g should be the amount of butter to laminate with
Your video says add 113g butter at 2:09. Should only be about 30g butter then
Thanks for catching that🙏, I'll go back and edit the description . The recipe is in the description box, so it should be accurate there, but I'll double-check!
🙏