@opexideas-karolbak1483 Hmmmmm, this is an interesting question. Email me at [email protected] with your question included. This is one of those Questions where I also have a few questions in order to understand everything. Ready to get this sorted....I am.

@collinslagat3458 no. Not ideal but it will work. Lots of folks bake at even less temperature. You can still make great Bread but longer bakes just drive out more moisture than faster bakes is all. Your good to go. Cheers

@bajablast9176 Yes, there are many articles online about different processes for the different stages ie. Dough only and pre-made unbaked.

@@monicayu5619 Thank you. Please like and subscribe and let some friends know. Much appreciated.

@@nobsbaking6391 Hi! One question, after cold fermentation, do I need to wait for the dough coming back to room temp before shaping? Also, I used 1% of the yeast at final temp of the dough being around 76F, cold fermentation for 16 hours, the dough didn’t grow at all. Does that mean I should add more yeast? Thank you so much!!!

@monicayu5619 Sorry I thought this was my croissant video... disregard the stuff below. If your product doesn't double in size then you may want to add more yeast. Send the recipe to me at [email protected] and I will take a look at it and respond promptly. Please send the recipe in grams not cups or tsp. But include in your message to me if this is what you used to measure your ingredients. Cheers JP The first thing you need to remember is that this is a very low hydration dough generally. You don't really want it to get light and puffy. You want the dough feeling fresh and pliable. So no, I would not add any more yeast until I made it at least once. Regarding the folding / lamination steps, yes, warm it up. Use the temperature window I explained in my video. Final shaping. Same. Use the temperature window for your final roll out, however when you start to make your triangles and roll up your can let the dough warm up as this is pre-proof shaping, not lamination building

@monicayu5619 Regarding shaping, NO, you do not need to wait for it to warm up. Shape it and pan it (basket or what ever you are doing) and then final proof it. Final proof will take longer because your dough is cold but don't worry cold dough is never a problem in final proof.

@@nobsbaking6391 Thank you! I was making fritters. It’s not a very low hydration dough( about 70% ) After 16 hours in the fridge, the dough is very cold and really didn’t change a thing since I put in. I then put them in the proofer, a warm environment, after about 1.5 hour, it finally doubled. Then I continued the rest of the process.

@Raminparvari-pv Just as you would, any yeast raised bread. Don't let them dry out!

@ I have three questions: First, what should be the baking time and temperature? Second, which rack in the oven should we place them on? And my third question is whether the convection should be on or off, and which heating element should we use-top or bottom? Thanks

@@Raminparvari-pv regarding bake time and temperature I can't really give you a solid answer specific baking times and temperatures can vary depending on the croissant's size and your oven's characteristics and performance. Check out the link to Claire Saffitz she seems to have some good guidelines for Jumbo size croissants with 55% roll in fat. 2. Start with the middle rack. Don't need convection, bottom heat is traditionally only used. A little moisture (shallow pan of boiling water in the bottom of the oven) is also helpful if you are using a electric oven.

Send me a link to a particular video and i will watch it. Try and provide me one where he is talking some tech or baking science in his video. Commenting on processing techniques covers a broad spectrum (there are many ways to achieve the final result) so unless the technique is blatantly strange and you question it try and focus on some baking tech related stuff so i can see where his baking expertise is at.

@@nobsbaking6391 kzbin.info/www/bejne/l4Wqg5Zumc11gZI kzbin.info/www/bejne/pmechoCrjq-bgNU His videos are very long. Honestly, I just watched these two. He uses many kinds of thermometers with one fixed recipe to test how baking temperature affects oven springs. He emphasizes bulk fermentation a lot. I can get a fairly good result following his bulk fermentation guide.

@chris800320 ok will check it out

@@chris800320 Chris, email me at [email protected] And I will send you my thoughts.

@iscadean6038 Using steam is a parroted home baking thing. Most bakeries do not use steam on their products unless they are meant as a crusty roll or maybe lean French breads where a crisp crust is desired. This is one of the factors why convection baking is not usually the preferred method. Conventional baking is the standard. Bakeries that use convection ovens are usually smaller commercial shops where they need an oven for many types and styles of breads and other products. They are very versatile. However, that said, a bit of moisture is good in the baking chamber when using dry electric heat, especially on low hydration doughs. Gas ovens provide a more moist environment than their electric counterparts. If I was baking 1 loaf tin in an oven (or making crusty rolls), then yes I may add some water into the chamber. If I had my oven rack full of bread, focaccia, or whatever, I wouldn't worry too much about it. Then again, I don't bake at silly low temperatures or silly high temperatures either. There is a sweet spot most professional bakeries work at, as stated in my video.

They both are similar in construction; however, Danish is often "richer" with added eggs and sugar. Croissants can have these additives but usually at much lower levels.

@thossaponbatcharoen1795 Actually, it is viable and this I formation is in the baking assistant on minor adjustments that would be required. The big question is why would you. Bakers yeast is specific to bread making. More predictable and reliable.

@nobsbaking6391 Because a decent brewer, he ate my pizza and asked me to give it a try, thinking that my pizza would have more unique fragrances.. Then I searched many sites and found that it's a different type of yeast that can withstand more alcohol and may ferment slower than baker yeast.. Actually, my question would be.. In bread baking, do brewer yeast give any advantage compared with baker yeast?

@thossaponbatcharoen1795 None that really come to mind. If you want deeper flavour, it's mainly about process time and temperature when working with bakers yeast. I am sorry for the simple response. However, I don't really like to recommend things that "maybe" or should work. Home bakers struggle enough with poorly balanced recipes and silly advice that is found everywhere online.

​@@nobsbaking6391 Don't be worried. Your responses are hit the spot without BS, that's why I subscribed to your channel. 😁 Thank you JP!

T 0:12 his calculator and recipe builder can be used to make any preferment with or without a starter for any bread type, that's the beauty of it. Yes it looks a little intimidating but like any program or even new game you buy it takes a bit of using it to get it figured out. But I will tell you this it's very powerful and can create preferment to dough quickly, easily and balanced. It's basically just fill in the blanks and adjust where indicated by a yellow cell. Good stuff that does a lot takes at least 10 minutes of playing with to see how it works. I can build a 3 stage preferment plan including final dough in under 3 minutes. It is an amazing tool that I am very proud of.

Oh and PS. There is a tutorial on how to use it in the baking assistant for step by step reference. It's easier than you think

Hey Terry, if you have purchased the baking assistant and you need any help I am happy to assist. Just email me and tell me what you want it to do, and I will walk you through everything. It is not that difficult. It's just familiarizing yourself with all the fields that require input .

@terrysmith1790 You are welcome. Of all my first old videos this one seems to flow nice and get the points across.

@@gerardozambrano4863 Nice, she makes nice stuff and does a nice demonstration video.

@31.8mm hehehehe one of my first videos. Thank you for the kind words. I, unfortunately, am a terrible social media marketer. This channel is more about passion than "clicks" but a few extra clicks here and there I hear is a good thing. 😀

If you need another option try the refrigerated overnight bulk fermentation (for breads not really starters). Mix your dough, put it in container, then place it in the fridge (1% yeast). Next day. Shape it, pan it and proof it. It may take a little longer for final proof as your dough is refigerator cold, but within 2 hours you are proofed and ready to bake. The beautiful thing about this is the conditioning time the dough gets while still doubling in size. This is really the best for breads option, but still adhere to the cold final dough temp after mixing. Starters well that's a cool box thing especially when developing the starter. Cheers JP

I have a number of videos on overnight bulk fermentation in my archive.

​@@nobsbaking6391 thank you! I'll attempt this.

@lexv4894 The answer is maybe...probably. Clarified butter, pending its consistency and makeup can be used in croissants. From what I understand, it can create crispy textures that may or may not be desirable. But quick answer, it should work. I personally have no experience using it as a standard butter substitute in croissants. However, what I do know about it, I say, give it a go. Let me know how it rolls.

Hey, really appreciate the comment. Unfortunately, I am better at baking & R&D tech than internet marketing. HEHEHEHE. let a few friends know, I appreciate all the help i can get. Cheers JP

Whoa, just saw your channel. A shout out to your viewers would be amazing. Thanks again for your comment.

@radion4223 I have video on all of this coming in about 2 days with a complete custom built preferment recipe builder. The short answer is everything needs to be balanced. Give me two days and you will see how everything needs to be put together.

@lillianphua7629 Could you please rephrase your question. I am sorry but I don't understand what you are trying ask.