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.
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Chef i followed your lamination process but my croissant looks like bread after baking no layers any suggestions chef?
Please tell us the weight of the doug in the video 🙏
What's the ratio of dough to the butter sheet
Hello, may I ask, when I put the dough in the refrigerator every time I relax, should I put it in the freezer or the refrigerator?
Hi chef I am in south africa please tell me where could I buy this roller machine
double, single, single? Your final product looks like double, single. We can see the layers really good?!
10% of the flour i guess?
I calculate the salt, why it's too big?👀
Where is the ingredients pls ?
what model/ brand is your dough sheeter?
How nice your dough is!
This is an exceptional tutorial. Thank you so much for it!
He even did the little dance ❤
This is the best croissant tutorial I’ve seen, I feel confident that I will elevate my product now. Thanks Scott😊
You are so wonderful that I can’t stop myself appreciate !
would like to know how to make by hand. thanks
Thank you so much for sharing your knowledge to us. I really appreciated.❤❤
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?
MAster Baker, when will we see some more videos?
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 [email protected] 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.
Such an informative video. My favorite part seeing the joy on chef’s face as he took a bite.
It's nice, but really could be a better result, like dozens of YT tutorials. Even you, look disappointed when you cut the croissant. This is not the crumb you are looking for, especially as a professional. Not saying this is bad, but if it is your standard, then it's a medium one. It's an art after all.
I came here after doing three so and so batches of croissants and my god he showed me every single thing I was doing wrong, after feeling defeated by my not so great attempts I now feel super motivated to try again with this new technique! Thank you so much!!!
The secret of perfect croissant: professional equipment (plus mastery of baking over twenty years) 🙂
perfect chef, tq for the knowledge
Can I double the percentage of old dough to 20% of the flour percentage, and what will be the effect of this on the final result?
There's something about the production of the video and the way he works and explains compared to other "new" baker-content creators. It just feels relaxing to watch, and it makes learning and baking enjoyable for me.
Thank you sir
Very good video, but I really wanted to see what the inside of the baked baguette looked like.
All I learned here is I need a sheeter at home 😭
Hahaha the truth
Question: I looked at the pdf download and added the Baker’s % together. It only adds to 171%. His total is 176%. Is there a missing ingredient or is there a typo somewhere?
Hi Charli, sorry there is a typo it is 171%. Thanks for bring it to my attention
compliment to the chef thank you for the baguette recipie.🌷
Thank you, your method of shaping baguette is the best always a win for me 😊👍
Great job chef!
Funny seeing you here! Big follower of yours. I just bought a dough sheeter, I run a kitchen at an old folks home. Can’t wait to make them some laminated pastries!
Thanks alot can I ask you something please my croissant crust explode and show alot of tearing up what is a the cause of the problem and how to fix it please
This man probably has baked croissants hundreds (millions ?) of times, and yet, watch him smile at the end when he tastes one. It's fantastic to see passion like that.
What is deactivated yeast
Thank you very much for such a beautiful video ❤
HOW DO YOU READ THE RECIPEEEEE????
View the amounts as kilograms (e.g., 0.542kg = 542g); ignore the various "total" amounts as none of them match the amounts; and view the roll in butter amount as a percentage of the dough weight, not as a baker's percentage (keeping in mind that since none of the totals are correct, you'll have to decide what the total dough weight is (with the scrap or without?)). But roll in butter percentages vary widely, so it's hard to go wrong.
-ase is not a protein, fool. Anything "ase" is an enzyme.
Do you need to use the deactivated yeast? Or can I just replace this for the dried yeast ?
this is my opinion about the video if you dont want a random guys perspective stop reading now: science and dough times are solid. a lot of choices in this video that are questionable, not wrong just plausibly not optimal. rolling vs pounding butter vs tempering, messy seams that will still form layers but are not uniform final rest time is towards the shorter side of what can be done, putting the roller on the table like that can make your dough irregular you can fix it on the table but it has an effect. yet again not wrong just not optimal. in a mid teer good bakery focused on production this video will not be harmful. thanks for the video
Nice. Clear explanation and well-done demonstration.
How are home cooks to follow these instructions with such unusual ingredients, not to mention the specialized equipment?
Amazing demo on shaping baguette 💯
when chef will make a clases again?
Thank you so much, as I can understand now chef at USA, let me know if I can go to master class
Chef, what if someone doesn’t have a proofer.? How should we do proofing then
Just in a warm space that does not exceed 32 oC with a humid environment, like a bathroom after your shower
is this video just for show but not tell the recipe? bummer
Could have showed us hand lamination because our lamination machine at home is...