My boyfriend's a baker i love holding his hands whenever were together, he has the softest hands, softer than mine 😂 he said that it was because of the butter it makes their hands softer. I also love whenever he gives me croissants he makes one of the best i ever had in my life
My GF won't hold my hand, as I don't have one, I held the hand of my ex's dying father, I held the hand of my new born son, I held the hand of my mother with dementia when she wasn't sure who I was, I know love, holding hands is very important.
Hello, Mark, I’m a bread/Viennoiserie baker in Seattle and have followed your baking journey online for a few years. Your work is very nice; you should be proud of what you have accomplished and have continued success in Montana. Stephen Knight
I am totally in awe of the amount of work I just viewed, I will appreciate the bakers even more now that I know how labour intensive these pastries are. Thanks for sharing.
You made everything yourself? No assistants? Wow. Such precision, such perfection. Super clean bakery and I know your pastries are super delicious. I'm drooling here. Much respect.
Aww Mark you outdid yourself! I love your videos--they are like art! I love the way you show how you make each step of the process & the close-ups of the layers in the puff dough is amazing! Wish I lived closer! Thanks again I love watching your videos. Thank you so much for sharing this with us.
This is soooo satisfying. I don't know why RU-vid only recommended this to me 4 1/2 years later. As a fellow baker, I really want to touch that dough, (it looks very well made).
I appreciate the way you revive "high culture" in the kitchen very much! A truly rare attitude and I learned a lot watching your channel, not only about baking bread. Keep on living civilisations best outcome - true craftsmanship! Thank you!
Hey Mark, Awesome stuff, as usual. Thanks for letting us see your techniques. Might need to borrow some of these for the shop! I do have a couple of questions (of course)... The croissant dough: I see you are doing three single folds (27 layers) Is this correct? If so, is there a specific reason(s) you chose that vs the more typical 2 singles and a book (36 layers)? What's the thickness on your finished sheets? Are you doing a butter/flour mix for both the puff and the croissants? Edit: And I'm being asked by my baking teacher if that's five singles on the puff (243 layers)? Thanks!
+Paul Aboud Correct, 27 layers for the croissant and 243 layers for the puff. I've found that 27 works the best for maintaining separation after lamination. If you try to increase more than that, you risk smashing them together during final sheeting. Croissants are sheeted to 3mm for shaping. When I show the layers in the video, it's at what I consider the 'pre-final' stage at about 12mm. Croissant butter slab is just butter. Puff butter slab is butter, AP flour, and lemon juice.
Thanks for sharing. This is great work! I read another comment about carpentry, and how you're a carpenter as well. My father was a carpenter and also enjoys baking. I was his assistant for a time, and I'm now a computer technician, and I also enjoy baking! We must have curious minds that like to tinker and fidget!
Mark I noticed that you added flour to your first butter slab for the danishes or the apple strudel but I didn't see you add flour to the butter slab when you were doing your croissants is there a reason for the difference or did I miss something ... I I love you videos thank you for your post
Usually with puff pastry dough, since a much higher proportion of butter is used and more turns (folds) are made, flour is incorporated to allow the butter to be more malleable. With croissant dough, less turns are done and as you noticed, the butter slab is just butter.
You actually love whatever you have been doing there... It makes you feel happy about you... And the reason why you were so detailed about it... You know that anyone else can make a copy of it... But they do not know what you have it in you.... That you love that doing it by yourself and love to see the results in the end too....
I made home-made puff pastry for the first time a few months ago. Used it as the crust of some mini chicken pot pies (baked in large muffin tins, so perfect portioning!) I am proud to say that it came out absolutely perfectly the first time! It helps that I've been baking for many years, and did a lot of research before-hand, so I knew to keep the dough as cold as possible through all the laminating. I would kill to have one of those machines you've got there!!!
+markcsinclair Thank you! And yes, it's well worth the effort! I plan to make it again this week, and am also thinking of making some strawberry cream cheese crowns. They're one of my favorites!
This is art to me. I'm only just starting my bakery, and I'm trying to learn as much as I can. But I dont see him resting the dough, or maybe they cut it out
Yes, the resting is just edited out of the video. For croissant dough, I do the first two turns in sequence then rest the dough for 45 minutes, then the final turn. For puff, I do the first 2 turns in sequence, then a 45 minute rest, 2 more turns, another 45 minute rest, then the final turn.
I like the way you're working! Clean, efficient and really well-tought. Oh, yes, and I also love how the finished goods looks like! :-) Thank you for uploading!
As usual excellent photography and detail showing how to form the pastry. I do want to thank you for keeping me awake at night dreaming of eating those pastries. I've been known to have the kitchen aid busy in the middle of the night after watching one of your videos. Then I wake up and wonder what the hell happened to my kitchen! Then I open the frig and I have refrigerated dough...and so little time!
This person is focus and motivated, there is a lot of hard work involved in a regular bakery, but in a mobile bakery, i can't imagine what it takes.you can tell the determination on his face! keep it up!!
e things: 1) your exactness is so impressive and cool to see 2) you should tag some of your vids with ASMR because the sound is very soothing! 3) do you or would you give out the puff pastry recipe? Thanks for all your vids!!
