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80% hydration, 89%BF, 11% spelt. Autolyse for 4.5 hours, levain 4.5 hours old( 1:2:2) . When added levain I mixed the dough for 4 min, then let it rest for 30 min, then added salt(2%) mixed for 5 min, then let it rest for 30 min. And after that I’m doing first stretch and fold shown on this video. #sourdough #stretchandfold #wildyeast #asmr
Wood grain croissant... But also can be tiger... zebra... Whatever fancy your imagination!
#design #pattern #woodgrain #baking #boulangerie #viennoiserie #viennoiserieclass #bakingclass #masterclass #masterbaker #teaching #learning #lamination #layer #chefsofinstagram #chefpeteryuen #thecroissantguy #mrcroissant
Rolling croissants
#Croissant #Viennoiserie #Layers #Lamination #Boulangerie #Patisserie #Artisan #Bakery #Butter #Dough #Flour #Cobblane #Melbourne #Yarraville #Pastry
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Congratulations and respect @dan_white_pastry
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@cobblanebakery with @vikramaditya4
Culinary Talents is very happy and proud of being witness of your success, we wish you all the best!!
The Best Culinary Creations every day!
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Bon Appetit, my friend!
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