This is an exceptional tutorial. Thank you so much for it!
@UHDviewsАй бұрын
He even did the little dance ❤
@KTcovАй бұрын
This is the best croissant tutorial I’ve seen, I feel confident that I will elevate my product now. Thanks Scott😊
@mohammadtawfiq79Ай бұрын
You are so wonderful that I can’t stop myself appreciate !
@farealwitit7947Ай бұрын
would like to know how to make by hand. thanks
@elliecondez3418Ай бұрын
Thank you so much for sharing your knowledge to us. I really appreciated.❤❤
@Qwertyuiop-xz3kjАй бұрын
The proofing takes soo long. Is it due to the sprcial yeasts that is being used? Could the proofing time be reduced when using a much more active yeast?
@user-pg4hb3zq1i2 ай бұрын
MAster Baker, when will we see some more videos?
@johna84452 ай бұрын
Hi Chef Scott. Love your video and I'm hoping you can answer a question for me. I've been in the business for 35 years. I've done all different types of cakes and pastries, and some breads and even less lamination. Of the two jobs that I've had where I did some lamination (danish and croissants) both recipes called for barely mixing the dough, maybe a minute or so, until the dough just becomes homogenous, to avoid overworking the gluten during later folds. I was amazed when I saw you working the dough to the point that you could make a gluten window with a piece of dough. I should say that I've been tasked with making a two tone croissant using the school colors of the university where I work. I tried your recipe and failed completely. The dough was so stiff and thick after 3 folds it would barely budge. A couple of things I thought contributed were: 1. The flour. Not exactly sure what "bakers flour" is, I'm in the US using "bread flour" with a 14% gluten content. I tried another batch mixing in about 25% "all purpose" flour with a 11% gluten content. A little better but not much. 2. The mixer. I was using a 20 quart Hobart mixer, and the dough filled the bowl much more than the large mixer you were using, so it probably over-worked the dough. I mixed it less on my second attempt, and again used 25% all purpose flour. And like I said, not much better 3. Rolling by hand. Do you think a sheeter would help even if the dough was overworked? I ended up using a different recipe from a previous job that came from Bo Friberg's book "The Professional Pastry Chef", but I would like to be able to get yours to work, since it looks so much better than anything I've been able to produce using that recipe. If anyone else reading this has some suggestions, I would like to hear them. Thanks!
@theartisancrust84772 ай бұрын
Hi Johna8445, You have a lot of good question that need to be unpacked for me to understand what is going on. Picture are a great help for me to diagnose any problems or we could discuss over a phone call if you like. You can contact me at [email protected] if you want to chat more. Thanks for your enquiries
@johna8445Ай бұрын
@@theartisancrust8477 Hi Chef. Thanks for your response. Just rewatched your video and I think I solved the issue. I wasn't watching the screen before when you were talking about glutenin and gliadin. When I watched again I saw that it said on the screen 11.5% to 12.5% protein for "baker's" flour. I had assumed baker's flour would be what bread bakers here use for bread, which would be either "bread flour", "Hi-gluten flour" or "Patent flour" All which have a much higher protein content. I did get my bi-color croissant to work with the other recipe, but will try yours again when I get some free time. I have some pics if your'e interested, but couldn't figure out how to post them here.
@TheWanderer-ry7pu2 ай бұрын
Such an informative video. My favorite part seeing the joy on chef’s face as he took a bite.
@GreenWizardPTR2 ай бұрын
It's nice, but really could be a better result, like dozens of YT tutorials. Even you, look disappointed when you cut the croissant. This is not the crumb you are looking for, especially as a professional. Not saying this is bad, but if it is your standard, then it's a medium one. It's an art after all.
@sofiagarza49952 ай бұрын
I came here after doing three so and so batches of croissants and my god he showed me every single thing I was doing wrong, after feeling defeated by my not so great attempts I now feel super motivated to try again with this new technique! Thank you so much!!!
@gokhanaya2 ай бұрын
The secret of perfect croissant: professional equipment (plus mastery of baking over twenty years) 🙂
@ggtravel8792 ай бұрын
perfect chef, tq for the knowledge
@ssmm68112 ай бұрын
Can I double the percentage of old dough to 20% of the flour percentage, and what will be the effect of this on the final result?
@angelicajoy94743 ай бұрын
There's something about the production of the video and the way he works and explains compared to other "new" baker-content creators. It just feels relaxing to watch, and it makes learning and baking enjoyable for me.
@akhilkj93263 ай бұрын
Thank you sir
@ceciliah20633 ай бұрын
Very good video, but I really wanted to see what the inside of the baked baguette looked like.
@joelo33463 ай бұрын
All I learned here is I need a sheeter at home 😭
@CharLiAdventures3 ай бұрын
Question: I looked at the pdf download and added the Baker’s % together. It only adds to 171%. His total is 176%. Is there a missing ingredient or is there a typo somewhere?
@theartisancrust84773 ай бұрын
Hi Charli, sorry there is a typo it is 171%. Thanks for bring it to my attention
@ettietti85333 ай бұрын
compliment to the chef thank you for the baguette recipie.🌷
@ettietti85333 ай бұрын
Thank you, your method of shaping baguette is the best always a win for me 😊👍
@BrunoAlbouze4 ай бұрын
Great job chef!
@surfersruleall3 ай бұрын
Funny seeing you here! Big follower of yours. I just bought a dough sheeter, I run a kitchen at an old folks home. Can’t wait to make them some laminated pastries!
@madarauchiha-ss3ig4 ай бұрын
Thanks alot can I ask you something please my croissant crust explode and show alot of tearing up what is a the cause of the problem and how to fix it please
@yoe914 ай бұрын
This man probably has baked croissants hundreds (millions ?) of times, and yet, watch him smile at the end when he tastes one. It's fantastic to see passion like that.
@zerine74535 ай бұрын
What is deactivated yeast
@bm.bappihossain48085 ай бұрын
Thank you very much for such a beautiful video ❤
@jayla_jean5 ай бұрын
HOW DO YOU READ THE RECIPEEEEE????
@EugeneDogman3 ай бұрын
View the amounts as kilograms (e.g., 0.542kg = 542g); ignore the various "total" amounts as none of them match the amounts; and view the roll in butter amount as a percentage of the dough weight, not as a baker's percentage (keeping in mind that since none of the totals are correct, you'll have to decide what the total dough weight is (with the scrap or without?)). But roll in butter percentages vary widely, so it's hard to go wrong.
@DrGaryGreen5 ай бұрын
-ase is not a protein, fool. Anything "ase" is an enzyme.
@dianatoderic2736 ай бұрын
Do you need to use the deactivated yeast? Or can I just replace this for the dried yeast ?
@trains4nothng6 ай бұрын
this is my opinion about the video if you dont want a random guys perspective stop reading now: science and dough times are solid. a lot of choices in this video that are questionable, not wrong just plausibly not optimal. rolling vs pounding butter vs tempering, messy seams that will still form layers but are not uniform final rest time is towards the shorter side of what can be done, putting the roller on the table like that can make your dough irregular you can fix it on the table but it has an effect. yet again not wrong just not optimal. in a mid teer good bakery focused on production this video will not be harmful. thanks for the video
@animeanibe6 ай бұрын
Nice. Clear explanation and well-done demonstration.
@DCFunBud7 ай бұрын
How are home cooks to follow these instructions with such unusual ingredients, not to mention the specialized equipment?
@sonny78747 ай бұрын
Amazing demo on shaping baguette 💯
@user-ot7cr2uw2z7 ай бұрын
when chef will make a clases again?
@user-ot7cr2uw2z7 ай бұрын
Thank you so much, as I can understand now chef at USA, let me know if I can go to master class
@AQUANOMY7 ай бұрын
Chef, what if someone doesn’t have a proofer.? How should we do proofing then
@theartisancrust84777 ай бұрын
Just in a warm space that does not exceed 32 oC with a humid environment, like a bathroom after your shower
@jeromejohnson19547 ай бұрын
is this video just for show but not tell the recipe? bummer
@equaleyez7 ай бұрын
Could have showed us hand lamination because our lamination machine at home is...
@rickirizarry50798 ай бұрын
Scott, are your croissants baked in a preheated steam oven?
@LulaJake8 ай бұрын
4*3*3=36 layers. Now I know why the Wu-Tang had a croissant for their symbol.
@pattybover33578 ай бұрын
This is incredibly helpful! Thank you!
@Tikibarr8 ай бұрын
What hayto this channel? Hes not posting anymore
@user-sv2bt9lx4z8 ай бұрын
Hay mate I really like your work and you explain things very well to make it easy to understand