Hi KatanaHamon,

I’ve been following your comments under the croissant recipe and it was very helpful. I did all you said (avoid underproofing, pressing the layers too hard while rolling) but I still ended up with a dense crumb croissant. I’m trying it again and I would love more advice from you.

Thanks again for adding all this information and your added suggestions. What’s not to love, it’s already a feast for the senses to work with this dough let alone being able to eat it !

Hi Teresa,
Thank you so much for your lovely comment, it brings a smile to our faces!
Wishing you a happy sourdough baking Fall and lots of loaves,

Ed & Marieke

Thanks for the excellent feedback Alex. Creative baking, we like your solutions to get to a great result.

Happy sourdough baking!

Marieke & Ed

Hello Demetris, sorry to hear about your oven. I see a ‘Coven oven’ is an oven with a big fan. Does it always color on the same side? If it is, it is probably your oven. Perhaps the fan is not working good. In our small fan oven, the right backside is hotter than the left frontside. In our big fan oven (Euromax) we do not have this problem, this oven has 2 big fans and works evenly. Sorry but we can not help you with this problem. Greetings!

I face a peculiar problem the last days ,i bake pides(peynirli we call them)but only one side of the dough has brown color(after baking) ,i cant understand it ,it drives me crazy…

Hello Sadanand,
When you click on a picture you see the extra information and comments the baker has added to the picture. Sometimes this is just a few words and sometimes people add a list of ingredients or a summary recipe. So, it is not the case that every picture also has a recipe, if this is what you meant…

Regards,
Sadanand

Hi Alan,

Thanks so much for your super sourdough comment.
Keep up the wonderful baking.
Lots of loaves!

Ed & Marieke

Hello Marianne,

Yes, that is true, most people see the holes as the ultimate goal. But it is not that hard to get a tighter crumb. Just knead for a few extra minutes: Rule of thumb; longer mixing gives a tight and more regular crumb structure, shorter mixing (with help of stretch and folds) give a more irregular open crumb structure. Plus after proofing be sure to knock the air out of the dough instead of handling it carefully to make sure the air stays in. And lastly wetter doughs (> 64%) also give a more open irregular structure in comparison to dryer doughs, so you can play with that too.

Thanks for your kind words too and lots of tight crumb loaves to you!

Marieke & Ed

Hello Nicole,
We do not have any experience with this type of loaf I must say. Looking at the list of ingredients and the process I would guess the result would be a bit cake-like. There seems to be no kneading and it could be that the yeast produce gasses that try to escape along one route through the other ingredients (the easiest way out), creating a bubble that stays there during proofing and baking because there is no more handling or (pre) shaping of the dough.
Looking at the list of ingredients and the total amount one hour baking time is actually not that long. It could be that this loaf needs a bit more time in the oven.

Good luck with it,

Marieke

We like the enthusiastic comments about the loaves almost better than the pictures!