u/hle_63

This is my 4th attempt and I am pretty happy with this one considering the previous batches were all severely underproofed.

I feel like I should still proof it longer??? I'm just curious about the big hole I'm getting.

I used autumn kitchen sourdough croissant recipe and proof it at 78f for 14 hours.

https://youtu.be/vgauxG8moUg?is=-7s9YCsTQlwv5t4W

This is my 4th attempt at sourdough croissant and I pretty happy with this one considering the previous batches were severely underproofed.

I'm still curious if I should proof these longer considering the big holes??

I use Autumn kitchen sourdough croissant and proof it at 78f for 14 hours.

https://youtu.be/vgauxG8moUg?is=DwcAE9az6zdbC9kj

I been experimenting with this croissant recipe I found and decided to try making a pandan coconut croissant and I think it's a success!

I replaced the milk with coconut cream and added some pandan extract to make it bicolor.

Definitely still room for improvement but I'm happy 😁

This is probably my panettone yet. Every part of the process was smoothly until the very end where I forgot to put the skewers in until after baking 😂 but it still was ok.

I use lily artisan Chocolate panettone recipe and added ginger as well as infused the chocolate filling with ginger tea water. It still not super strong but the chocolate definitely was delicious.

Thank you everyone for the feedback at my previous post! I did another today and it came out great!!!! My second and 3rd attempt are shown.

This is my first batch using Claire saffitz recipe. I have pics of two croissant in the same batch which looks quite different.

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Any feedback on how to improve??? Thanks! I'm not sure if underproofed it?

Attempt at panettone

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This is my fifth attempt at panettone and I'm finally happy with the results. It's definitely not anywhere close to a professional one but I'm pretty proud of it since these are hard to make!!!

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1st and 2nd attempt - really dense because I keep adding more flour when mixing

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3rd and 4th attempt -- dough became gloopy and cake batter

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I was actually surprised at the outcome since my second dough barely rose and I forgot to put salt, but I baked it and I'm ecstatic 😁

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Any feedback would be appreciated

This is my fifth attempt at panettone and I'm finally happy with the results. It's definitely not anywhere close to a professional one but I'm pretty proud of it since these are hard to make!!!

1st and 2nd attempt - really dense because I keep adding more flour when mixing

3rd and 4th attempt -- dough became gloopy and cake batter

I was actually surprised at the outcome since my second dough barely rose and I forgot to put salt, but I baked it and I'm ecstatic 😁

Any feedback would be appreciated

Link to recipe: https://natashasbaking.com/panettone-recipe/#google_vignette

This is my fifth attempt at panettone and I'm finally happy with the results. It's definitely not anywhere close to a professional one but I'm pretty proud of it since these are hard to make!!!

1st and 2nd attempt - really dense because I keep adding more flour when mixing

3rd and 4th attempt -- dough became gloopy and cake batter

​

​

I was actually surprised at the outcome since my second dough barely rose and I forgot to put salt, but I baked it and I'm ecstatic 😁

​

Any feedback would be appreciated

So I decided to try the Swiss method for the first time yesterday and I was pretty frustrated with how it turned out (see pic). I have made macarons with the French and Italian method before and even at its worst, it wasn't like this at all. It was still wet after baking, there was no feet, the texture was off.

I decided to try it again today thinking maybe I didn't heat the egg whites and sugar properly... As I was measuring out all my ingredients, I figured it out....I was using rice flour instead of powdered sugar!!!! And that made a big difference (see second pic)!!

My husband ended up liking the mishap and said it was a cookie than a macaron and is eating them as we speak 😂

First time making marble rye bread. I used one of the recipes I saw on a reddit post from sourdoughqueenie. Doesn't look as nice as hers but it wasn't bad. I never had marble rye on its own before so I was surprised at how different it tastes compared to regular sourdough.

Method: mix all ingredients, let it rest for 45 minutes. Split the dough into 2. Add the Cocoa mixture into one and let it rest for 30 minutes. Stretch and fold the two Dough together. Rest for 30 minutes. Do 3-4 coil fold , 30 minutes apart. Bulk ferment about 8-10 hours. Cold proof for 16+ hours. Open bake with steam for 20 minutes, without for 10 at 480 f

Score at 5 minute into bake.