@@LawofMoses Amazon most likely 😀

@@ReinethEuphelia best to weigh it up on a scale

@allanmuir5465 Most cash and carry will sell them

@@munduaramariam317 no point with this type of product

@@richeyrich3655 your welcome 😀

That sounds interesting 😊

@mikeross4 That's a good price 👌 mine in my shop is £1.00 😀

It is called “Drozdze” in Polish. I am baking bread for just my wife and myself so I don’t need a lot at all time and this quantity suits me well.

You can do whatever ❤

@aviladsouza3869 Without seeing and testing out, I don't have a clue

@Mrjjboi123 This may help This is the recipe for four loaves, which fit her tin perfectly: 3 lb (12 c.) good strong white flour 2 knobs (4 oz. or 1 c.) melted butter 4 gill (1 pt.) slightly warm milk 2 oz. yeast (This was from a block of fresh yeast, not dry yeast) 2 t. salt (or thereabouts - she made an additional note, undated,that she needed to cut this down for "his heart".) 2 gill (1/2 pt) slightly warm water a wee bit of sugar Put flour in the bread bowl. (This was a massive crockery bowl that defied description and took two small children to lift, when we were allowed.) Add melted butter and mix. In the blue bowl, cream yeast with the bit of sugar and add water and milk. Make well in flour and pour in the liquid. Mix smooth with the big spoon (wooden one on the hook near the wood cooking stove), adding salt carefully (gradually). Cover with cloth and let double. Take a cuppa (cup of tea - meaning "sit down and take a load off"). When double, knead on table top (big wooden table in the kitchen) covered with flour to take out the stick (make it soft, not sticky). Let it rest under the cloth whilst greasing the tin. Divide into 4. Grease each one lightly. Place next to each other spaced equally apart from sides and each other. Stoke oven to make it hot (400F or Mark 6) and wait for loaves to rise proper. (This would be short of the top of the tin by more than most bakers are used to.) Top it. (Put the cookie sheet over it and put the baking stone, which was a polished rock, on top of the sheet to hold it down.) Bake hot for 15 minutes to set the bread. (This stops yeast from growing, she said.) Take the heat down. (This was tricky with the wood stove, but for us, it's 350F or Mark 4) Bake 15 minutes, then untop. (Take off the stone and top.) Bake to finish. (Look for dark golden brown tops.

@@crazybaker1 thst was quick, thanks for that, prob never find a tin big enough to take 4 loafs

@Mrjjboi123 it's very easy if you have the tins. My friend made me some tins years ago, but unfortunately, they don't fit my home oven 😕 you can make a frame from work and line it with baking parchment laters Steve

@@KitchenFairy61 I have a video for that, basically 2 different types 1 based on flour and water, the other is with a strong starter 💪 😳

@royalanethridge333 did you test out the 1 on ebay, it's the same as mine 👌

@@crazybaker1 can’t use eBay or Amazon in Norway I made some flour and hot water

@royalanethridge333 can you get vitamin C? This will sort of work

@@crazybaker1 yes I’m glad you mentioned it . 1 level tea spoon per 500 grams ????

@royalanethridge333 That's what I would do. It's always easier to start off, then up it if required 🙄 👌

@@giuseppepistone8372 taste of home 🏡 😋 laters Steve

@josephabakus5764 works very much the same, but it can vary depending on how much you are using

@catecurl3790 The phrase "wholemeal diabolical" seems to be a play on words or an attempt to juxtapose two very different concepts-one being wholesome or healthy ("wholemeal," as in wholemeal bread) and the other being something evil or mischievous ("diabolical"). This could be used humorously or ironically to describe a situation or an object that appears to be healthy or good on the surface but has a hidden negative or troublesome aspect. For example, someone might refer to a health food that tastes terrible as "wholemeal diabolical," suggesting that although it's supposed to be good for you, it's actually unpleasant or difficult to enjoy. The phrase could also be used in a broader sense to describe something that seems virtuous or beneficial but has a darker, more problematic side. 😉

Yes, you can use sponge dough and improve if you want, or even cut out the yeast culture or some of it 😊 I also use a natural improver

@jonedwards182ify yes, of course, but I am telling you, don't. rule of thumb is, if it's not broken, then don't worry about it 😉

@josephabakus5764 The following day is fine, but cut down the yeast culture, or if it's longer don't use yeast at all

@user-lb2ls9vr6z you can use dry milk powder, which goes into the flour. Recipes are only a guide because no one is going to be working with the same ingredients, i.e.,flour, etc I don't know what you can buy, I buy the ingredients which is available, but you maybe get flour etc from supermarket 😉 but you will need to check out quality of the ingredients, some flour takes more water, some takes less, hopefully you understand, I was sat watching TV and no one tells you the difference between what they use 😉

@user-lb2ls9vr6z Most people want to use dry yeast 🙄 but fresh yeast is better

@@crazybaker1 thank you, Yes I always use the Mauri fresh. I’ve baked bread at home for many years….but still can be confused over the conversions of quick instant yeast, dried yeast , and fresh, Is it best generally to double the amount of fresh compared to dried…….and treble the amount of fresh to the instant……..thanks a lot…..

@lizjhones9455 of course, when I get back to baking 😀 currently, I am on my other channel laters Steve

Awesome thanks, will check your other channel out. Please share the link 🙏🏻

@@lizjhones9455 youtube.com/@autogleamtruths?si=u7KIdJtfuTbB_bY0

@@amyjones5860 nice one 👍

@@mmaslanka96 your welcome

@@bexxycat2890 I was looking forward to it 😀

Maybe to the untrained, that would be incredible

@stewartsteinecke7301 That's what I told them in the shop. The problem is they buy them in frozen and kept out of the freezer 🙄

@royalanethridge333 Thanks, mate 👍 👌

Thanks Steve for your time and help

Thank you ❤

It's a very old video in a big bakery who really cares 😊

@TEL1415 Great product 👌

@@mexchs9251 you are making me think 🤔 then I remember 😂🤣😅

@johnharvey3464 it's in part 1, no point repeating the same thing over and over. Also, it's in a short video as well 😀

@royalanethridge333 Well done 👏

@Joy-qw3wm thanks mate 👍 that reminds me to update my recipe to a more improved version 🙂

@royalanethridge333 funny you say that, my Dad said the same thing 🤣

@@joywalsh7072 ebay or www.bakerybits.com

Youre the best @crazybaker1! Thank you!

@michaelclark4855 I have a recipe for them here 😋 but they are basically the same recipe, but use beef dripping, very much like Scott baps or something other name, as us English have different names for same thing 😂🤣😅 I will have ago at some point laters Steve 😀

​@@crazybaker1we love them too! Look forward to your video on it 😍

@royalanethridge333 your welcome mate 👍 😀

@@LucaTheBaker well that's a shame 🫠 number of different things you can do, but I need to know what recipe you are using as this is going to be the main problem 😉 if I made them today, I would be leaving them in the freezer for up to 4 weeks, but I prefer to make them fresh and bake 😉 laters Steve

@@crazybaker1@crazybaker1 I usually make them fresh, but I have to go on a long trip, and I need some prep done for when I get back. Here's the recipe I'm using: 8kg flour (11.5% protein) 880g Brown sugar 80g Milk powder 4160g Milk 160/170g instant dry yeast 144g kosher salt 800g Soft butter

@LucaTheBaker your recipe is so far away from my type of croissants, mine is based on soft bread dough, just flour, water, salt, bread improver, and for 1lb of dough 4oz of butter or pastry margarine, I have sent your recipe to a friend of mine who may know 😀 what you could do laters Steve

@LucaTheBaker When it comes to making croissants that rise well and maintain their quality after being frozen, there are several key ingredients and techniques to consider: ### Ingredients: 1. **Yeast**: Ensure you are using high-quality active dry yeast or instant yeast. Instant yeast can be particularly beneficial as it doesn’t need to be activated in water and tends to have a higher tolerance to freezing. 2. **Sugar**: Adding a small amount of sugar can help feed the yeast and improve the rise. Typically, around 10-20 grams per 500 grams of flour can be beneficial. 3. **Bread Flour**: Use high-protein bread flour instead of all-purpose flour. Bread flour contains more gluten, which helps with structure and rise. 4. **Milk or Milk Powder**: Incorporating milk or milk powder can improve the texture and help with browning. If using milk powder, add about 20 grams per 500 grams of flour. 5. **Vital Wheat Gluten**: Adding a small amount (around 10 grams per 500 grams of flour) can strengthen the dough’s structure and improve its ability to rise. ### Techniques: 1. **Proper Lamination**: Ensure your butter is cold and your dough is properly laminated. The layers of butter and dough need to be distinct and consistent. This helps create the flaky layers and contributes to the rise. 2. **Cold Fermentation**: After mixing the dough, allow it to ferment in the refrigerator overnight. This slow fermentation helps develop flavor and structure. 3. **Freezing Technique**: Freeze the croissants after shaping but before the final proof. Place them on a baking sheet lined with parchment paper, ensuring they are not touching. Once frozen solid, transfer them to a freezer bag or airtight container to prevent freezer burn. 4. **Thawing and Proofing**: Thaw the frozen croissants in the refrigerator overnight before the day you plan to bake them. This gradual thawing process helps maintain their structure. On the day of baking, let them proof at room temperature until they are about doubled in size. This can take several hours depending on your room temperature. 5. **Baking**: Bake the croissants in a preheated oven with steam. A hot oven (around 375°F or 190°C) with steam (you can add a tray of water to the oven) helps the croissants rise quickly and develop a good crust. ### Additional Tips: - **Avoid Overworking the Dough**: Overworking can cause the gluten network to become too tight, which can hinder the rise. - **Butter Quality**: Use high-fat European-style butter for better flavor and lamination. - **Proper Storage**: Ensure that the croissants are well-wrapped and protected from air and moisture in the freezer to maintain their quality. By focusing on these ingredients and techniques, you can improve the rise and overall quality of your croissants, even after being frozen for an extended period.

@lfish894 to be honest , is very much dependent on whether the fondant is hard or soft, I don't weigh. I add in a small amount at a time, but knowing that sometimes I can put in too much, then I have to add in icing sugar 🙂

@@royalanethridge333 I will show you shortly 🙂

@@royalanethridge333 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-PkpPO2-Upvk.html

@@kernowprincess your welcome

@@johno5 the recipe is in the Description 😀

@@crazybaker1 I’ve seen the recipe I was trying to fine out the butter/ baker margarine and where you get it from?

@johno5 I see it's for the pastry. The best thing is white shorting and butter mixed together, or just use butter

@@crazybaker1 freeze the butter and grate it and add to flour. Job done!