I am, meanwhile, going full Joe Pesci Shoe Shine Reactions on these “croissants”. I took pictures (proofing now) and I would post them but some goddamn fucking croissant expert will spot the fatal flaw and inform me of it and I’ll end up throwing them through a storm window.
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Replying to @tqbf
just post the fucking pics already I have been on the edge of my seat for days
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SHOW US THE SOGGY BOTTOM
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They’re still “proofing”! By which I mean sitting there, inert, cold to the touch. Hollywood said to wait for them to double in size. And all the butter lake advice I got from the Internet said if it doesn’t proof well it won’t work.
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Did… did you add yeast?
My first batch were amazing. The second an outright disaster.1 reply 0 retweets 0 likes -
I added yeast exactly the weird way Paul Hollywood said to, on one side of the bowl, before mixing.
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I swear some baking instructions are chefs messing with us to see what absurd things we will follow along with. Same as hiccup “cures”.
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The idea with the side of the bowl is to add the salt and yeast on opposite sides, to prevent the salt killing the yeast before everything is mixed
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Meanwhile, the Forkish “Elements of Pizza” expressly recommends mixing both salt and yeast into the water for even distribution. ¯\_(ツ)_/¯
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I think the point is just not to have the powdered salt sit on top of the powdered yeast
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