Iām so impressed with your cross-lamination!! I wonder why it took longer to proof? My lamination experiments always take 4-5 hours to proof, I get so impatient!! š
thank you! i am curious too--lam's dough proofing that fast is honestly a mystery to me. rachel caygill's croissant recipe says, "if your workspace is in the 72ā75 degree
Such a range!! Makes it hard to plan if youāre trying to make them for a get-together as I have learned the hard way lol. I think I should try pushing mine past five hours next time actually.
Iām so impressed with your cross-lamination!! I wonder why it took longer to proof? My lamination experiments always take 4-5 hours to proof, I get so impatient!! š
thank you! i am curious too--lam's dough proofing that fast is honestly a mystery to me. rachel caygill's croissant recipe says, "if your workspace is in the 72ā75 degree
range, proofing will take about 9ā10
hours" quite a range haha
Such a range!! Makes it hard to plan if youāre trying to make them for a get-together as I have learned the hard way lol. I think I should try pushing mine past five hours next time actually.
totally--not great for get-togethers, but excellent for having a solid 96-hour excuse for why you can't make social plans š
Haha, excellent point!
These buns look AMAZING. Your patience and focus in kitchen projects is so inspiring.
I hope the sauce was good! I eat so much shakshuka I need to endlessly switch it up š
thank you!! and the sauce was delicious--also very grateful to have a variation with these ingredients that end up in most meals!