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Cary B posted an update
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Scoolinar
BOOM! Thank you, Antonio Bachour.
I think they turned out okay. 😃
Alina Shymoniuk, Hala Kaddoura and 2 others19 Comments-
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Scoolinar
Ahh, not able to attach mixed media formats. There’s a feature suggestion for you @scoolinary
give us the ability to upload our videos and photos in one post. 👍
I’ll post the video when I work out how to lower the file size to 10mb. 😮
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Scoolinary Team
Thanks for your opinion. I’ve already commented it with my team @cary-burnett .
I’m astonished by the look of those 🥐, dear Cary. And gotta tell you you just won a #SscooliStar with your last pic. 🏆 If you’re up for it, we’ll post it on our Instagram stories and we’ll feature it in our Instagram highlights. Feel free to share your Instagram handle (@) with us if you want a mention!
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Scoolinary Team
Oh gee! We needed that cracking sound ilke the air that we breath and didn’t even know it 😅 Super congrats @cary-burnett And thanks for taking the time to minimize the quality so you can share it with us.
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Scoolinar
😁😁❤️
It’s a good sound.
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Scoolinar
💥💥💥💥 Bim Bam Boom
Perfection 👍🏻
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Scoolinar
😁😁
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Scoolinar
They look amazing 👏🥐. I should finally watch that course. I’m a bit jelous of your beautiful croissants. 🙂🙂
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Scoolinary Team
😆
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Scoolinar
Nice! Did you proof in a proofer or change quantities so you get the right amount of dough for a batch of croissants? I am trying to find this out since the recipe in the course nets you way too much dough and I don’t have a proofer.
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Scoolinar
Yep, I did Croissant out of one piece of 1.350kg and pain au chocolat out of the remaining portion.
I used a prover for them. 😁
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Scoolinar
You proofed for the recommended time? For me they just dont seem to rise and afterwards they fall flat when baked.
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Scoolinar
Hi, Ivo, my apologies; I thought I replied to you. I proved for two hours.
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Scoolinar
Cary any advice on why my croissants is finishing flat
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Scoolinar
Hi Oscar. Without knowing more information, it is hard to give you some advice. It could be your flour, where you prove the croissant, your dough might have been too soft. 😃👍
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Scoolinar
@cary-burnett since I put the croissants to fermentation don’t doble the size it only grows but pretty little after 2.30hrs I put it on the oven and the flavor is really good but the inside looks like a cake 😅
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Scoolinar
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Scoolinar
Hi Oscar. Did you put butter in for laminating? It looks like the butter has run out.
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Scoolinar
@Cary B yes Sr I see all the butter melting on the oven the bottom was pretty Krispy
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