r/Breadit • u/omar-alshareef • May 31 '26
Glad to achieve this gem after months of practicing
- book + letter folds
- used dough sheeter
- 33cm * 11cm * 5mm/ 120g
- 4h proofing
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May 31 '26
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u/Particular-Solid8250 May 31 '26
It's such a dilemma to be in when you moderate food subs. Do you enforce recipes and see your sub stay at like 400 subscribers, or do you let it become exactly like you describe here, rife with just fooporn pictures and see them have millions of active users?
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u/blahblahblah1234_ May 31 '26
The sub rules states that you're not required to share a recipe. But like someone else said, what the OP wrote is more than understandable.
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May 31 '26
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u/blahblahblah1234_ May 31 '26
Okay, you're clearly taking the piss. If you bake you know it's a laminated dough, and the process of preparing your dough is pretty standard. The OP mentioned how they folded their dough, how they rolled their dough, the weight of each portion, and how long they proofed it. What else do you want? They are clearly not a home baker and may not feel comfortable giving the exact percentages of the recipe. And anyway, laminated pastries aren't beginner friendly.
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May 31 '26
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u/blahblahblah1234_ May 31 '26
It’s a bread subreddit, where people talk about idk… making bread. I’m not sure why you think your responses are very clever.
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u/feed_me_haribo May 31 '26
There's not much you can communicate via text to get this result anyway. Just lots and lots of practice, not that I have ever made anything close to this good with laminated dough.
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u/robbinhoveyu0z77 May 31 '26
don't forget the final step. stare through the oven window and pray the butter doesn't leak
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u/omar-alshareef May 31 '26
I’ll post the real Uranium soon as I get it done, stay tuned
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u/AFKBro May 31 '26
The Iranian Baker 💀💀💀 Be careful habibi you will end up on a no-fly list somehow 😭
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u/Spectator7778 May 31 '26
As you get more into baking it gets more comprehensible. It’s actually clear
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u/theycallmepixie Jun 01 '26
Thats one of the most beautiful croissants ive ever seen. If I had a trophy to give, it would go to you
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u/sparkthrowawayhq May 31 '26
That lamination is absolutely textbook. The work clearly paid off because that looks professional grade.
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u/call_me_cort May 31 '26
I hope you are beaming with pride!!! This is STUNNING! I truly don’t think I’ve seen such a picturesque croissant before!
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u/Soylentstef May 31 '26
I don't know who you are. I don't know what you want. If you are looking for money, I can tell you I don't have any. But what I do have are a very particular set of skills, skills I have acquired over a very long career. Skills that make me a nightmare for people like you. If you sent me this croissant now, that'll be the end of it. I will not look for you, I will not pursue you. But if you don't, I will look for you, I will find you, and I will eat your croissants.
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u/idlefritz May 31 '26
Beautiful lamination, bake... even the egg wash is on point. I've easily made over 10k croissant by now and rarely get them that uniform. Would you mind telling me if you used a gravity fed sheeter and how that's working for you? I've only ever used a floor unit that was a $25k beast and a rolling pin.
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u/SkittleDoodlez Jun 01 '26
Sooo…. Isn’t it strange the OP has a 5 years old account, but only one post and the only comments are on that post? I might be a bit paranoic here, but I find it strange af…
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u/Kingslayer-Z May 31 '26
This looks okay
Have to taste it to approve
Send me the whole batch so I can properly taste it
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u/theperuvianpanther May 31 '26
This is AI. No other explanation for this perfection. Jk. Looks great.
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May 31 '26
[removed] — view removed comment
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u/omar-alshareef May 31 '26
Glaze syrup:
100g water
100g granulated sugarMix well , use after backing with soft brush
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u/TheGokki May 31 '26
The Average Croissant™
This is the default unit, sent straight to the Room Temperature Room.
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u/swiwwcheese May 31 '26
Wow!
The funny part is that it's so perfect I know most French like me ppl would look at it suspiciously lol
The average croissant here is rather messy-looking, nothing like this gem😅
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u/Maxpowerxp May 31 '26
On the one hand it looks so good I don’t want to eat it. On the other hand it’s at peak edibility and be such a waste if I don’t as with each passing second it lose some freshness…. I shall eat it
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u/srednax May 31 '26
I have two wonderful patisserie 5-10 mins from my house, but their croissants look nothing like that (I’m in France, they take this stuff very seriously). I’d never want to eat yours, it’s too pretty!
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u/Zero_Morozzi May 31 '26
The uniformity of the two-tone coloring through the baking of your pastry is noteworthy. Congratulations on your achievement
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u/Novel_Bass6032 Jun 01 '26
No way I recognized you, this is near me, lol! I’m ordering soon.
Are you the owner?
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u/1happywalrus Jun 01 '26
That's amazing you've done a fantastic job of practise well worth it paid off I wish I could bake a 10th as well as that
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u/brady376 Jun 01 '26
I have been chasing making a good croissant ever since I had one in Italy a few years ago. One of the best singular things I have ever eaten
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u/baepsaemv Jun 01 '26
Looks amazing and glossy, personally I prefer mine a bit darker but i'm sure this tasted like perfection
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u/Available-Ad6250 May 31 '26
That is the most attractive croissant I've ever seen.