Our story is one that begins with a curiosity for all things culinary and one that has found its ultimate expression in the beauty of burnished baguettes, the intrigue of laminated pastries and the fascination of fermentation and sour dough complexity.
It is a story that is inspired by passion, creativity, the need to return to goodness, simplicity and the artisan way. Our story is one that is currently unfolding and evolving in ways we never imagined and we are finding delight in the possibility of it all!!
Scott Megee is a qualified chef, educator and baker who represented Australia in bakery teams in Germany and Italy, studied in San Francisco and Belgium, is a recognised Fellow of the International Specialty Skills Institute and has been awarded the title of Master Baker of Australia.
Here, he shares his love of beautiful hand-crafted bread and pastry products, with the desire to restore respect for traditional methods and advance the craft of baking.
So overall the the dough knitting time 8 min? 5 min at speed 1 and 3 min at speed 2? I’m asking because when I tried this way the dough doesn’t seem to be that “stretchy” as it is shown in the video. Just kept on knitting…did I miss any important detail maybe?
@@theartisancrust8477 oh but im using this calculator and a single fold just doubles the layers - 1 cuz the dough touching the other side of the dough ofc
Hi..I'm super passionate about baking and I came across your videos. I just want to say thank you for such, your videos gives me soo much information and knowledge. I'll be coming back to watch your videos for my studies 😊😊
Hello Scott - I don't know if you're responding to these any more... but I have a question. Other recipes substitute milk powder in the place of milk. Can you give me your idea on this, please :)
The proofing takes soo long. Is it due to the sprcial yeasts that is being used? Could the proofing time be reduced when using a much more active yeast?
Hi Chef Scott. Love your video and I'm hoping you can answer a question for me. I've been in the business for 35 years. I've done all different types of cakes and pastries, and some breads and even less lamination. Of the two jobs that I've had where I did some lamination (danish and croissants) both recipes called for barely mixing the dough, maybe a minute or so, until the dough just becomes homogenous, to avoid overworking the gluten during later folds. I was amazed when I saw you working the dough to the point that you could make a gluten window with a piece of dough. I should say that I've been tasked with making a two tone croissant using the school colors of the university where I work. I tried your recipe and failed completely. The dough was so stiff and thick after 3 folds it would barely budge. A couple of things I thought contributed were: 1. The flour. Not exactly sure what "bakers flour" is, I'm in the US using "bread flour" with a 14% gluten content. I tried another batch mixing in about 25% "all purpose" flour with a 11% gluten content. A little better but not much. 2. The mixer. I was using a 20 quart Hobart mixer, and the dough filled the bowl much more than the large mixer you were using, so it probably over-worked the dough. I mixed it less on my second attempt, and again used 25% all purpose flour. And like I said, not much better 3. Rolling by hand. Do you think a sheeter would help even if the dough was overworked? I ended up using a different recipe from a previous job that came from Bo Friberg's book "The Professional Pastry Chef", but I would like to be able to get yours to work, since it looks so much better than anything I've been able to produce using that recipe. If anyone else reading this has some suggestions, I would like to hear them. Thanks!
Hi Johna8445, You have a lot of good question that need to be unpacked for me to understand what is going on. Picture are a great help for me to diagnose any problems or we could discuss over a phone call if you like. You can contact me at sc.megee3@bigpond.com if you want to chat more. Thanks for your enquiries
@@theartisancrust8477 Hi Chef. Thanks for your response. Just rewatched your video and I think I solved the issue. I wasn't watching the screen before when you were talking about glutenin and gliadin. When I watched again I saw that it said on the screen 11.5% to 12.5% protein for "baker's" flour. I had assumed baker's flour would be what bread bakers here use for bread, which would be either "bread flour", "Hi-gluten flour" or "Patent flour" All which have a much higher protein content. I did get my bi-color croissant to work with the other recipe, but will try yours again when I get some free time. I have some pics if your'e interested, but couldn't figure out how to post them here.
@@johna8445Did you ever figure this out, I am using bread flour with 12.5% protein, and then using 10% pizza flour with some malt to substitute for deactivated yeast. I also have the issue where my dough is incredibly tough and almost impossible to roll out, it feels like my dough needs more moisture so it would be more workable but I'm not fully sure.
