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The Artisan Crust
Australia
Приєднався 22 чер 2017
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.
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.
How to Make Your Sourdough Perfect Every Time Using Final Dough Temperature
Master Baker Scott Megee from The Artisan Crust explains how professionals use final dough temperature to create consistency in their sourdough production.
www.theartisancrust.com
Sourdough and Levain recipe:
tinyurl.com/y7b8tme5
Music credits for The Sourdough Series:
Lucid Dreamer by Spazz Cardigan from UA-cam Audio Library
C Major Prelude by Bach from UA-cam Audio Library
Mr Sunny Face by Wayne Jones from UA-cam Audio Library
If I had a Chicken by Kevin MacLeod from UA-cam Audio Library
Hyperfun by Kevin MacLeod from www.incompetech.com
Roundup on the Prairie by Aaron Kenny from UA-cam Audio Library
Prelude No16 by Chris Zabriskie from UA-cam Audio Library
www.theartisancrust.com
Sourdough and Levain recipe:
tinyurl.com/y7b8tme5
Music credits for The Sourdough Series:
Lucid Dreamer by Spazz Cardigan from UA-cam Audio Library
C Major Prelude by Bach from UA-cam Audio Library
Mr Sunny Face by Wayne Jones from UA-cam Audio Library
If I had a Chicken by Kevin MacLeod from UA-cam Audio Library
Hyperfun by Kevin MacLeod from www.incompetech.com
Roundup on the Prairie by Aaron Kenny from UA-cam Audio Library
Prelude No16 by Chris Zabriskie from UA-cam Audio Library
Переглядів: 11 496
Відео
Sourdough: Baking the Perfect Loaf
Переглядів 6 тис.4 роки тому
Master Baker Scott Megee shows the characteristics of a baked loaf of artisanal sourdough. www.theartisancrust.com Sourdough and Levain recipe: tinyurl.com/y7b8tme5 Music credits for The Sourdough Series: Lucid Dreamer by Spazz Cardigan from UA-cam Audio Library C Major Prelude by Bach from UA-cam Audio Library Mr Sunny Face by Wayne Jones from UA-cam Audio Library If I had a Chicken by Kevin M...
Creating Sourdough Levain/Starter/Culture
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Master Baker Scott Megee of The Artisan Crust explains the process of creating your own sourdough starter and the two stage mixing process. For the Sourdough Formula: tinyurl.com/y7b8tme5 Music credits for The Sourdough Series: Lucid Dreamer by Spazz Cardigan from UA-cam Audio Library C Major Prelude by Bach from UA-cam Audio Library Mr Sunny Face by Wayne Jones from UA-cam Audio Library If I h...
How to Shape Sourdough Loaves and Baguettes
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Master Baker Scott Megee demonstrates the skills of shaping a variety of sourdough loaves. www.theartisancrust.com Sourdough and Levain recipe: tinyurl.com/y7b8tme5 Music credits for The Sourdough Series: Lucid Dreamer by Spazz Cardigan from UA-cam Audio Library C Major Prelude by Bach from UA-cam Audio Library Mr Sunny Face by Wayne Jones from UA-cam Audio Library If I had a Chicken by Kevin M...
How to Score and Bake Artisan Sourdough
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Master Baker Scott Megee explains the hows and whys of scoring and manipulating bread dough. Sourdough and Levain recipe: tinyurl.com/y7b8tme5 Music credits for The Sourdough Series: Lucid Dreamer by Spazz Cardigan from UA-cam Audio Library C Major Prelude by Bach from UA-cam Audio Library Mr Sunny Face by Wayne Jones from UA-cam Audio Library If I had a Chicken by Kevin MacLeod from UA-cam Aud...
The Secrets of Perfect Croissants
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Master Baker Scott Megee explains what makes a perfect laminated croissant and how to achieve it at home. Croissant Recipe: tinyurl.com/y86p5rqv Music credits for the Croissant Series: Gaiety in the Golden Age by Aaron Kenny from UA-cam Audio Library Prelude No 16 by Chris Zabriskie from UA-cam Audio Library Night in Venice by Kevin MacLeod from www.incompetech.com C Major Prelude by Bach from ...
Croissant Masterclass with Scott Megee
Переглядів 336 тис.4 роки тому
Master Baker Scott Megee goes through the step by step process of how to create, laminate, shape and bake viennoiserie products such as croissants and pain aux chocolat. Croissant Recipe: tinyurl.com/y86p5rqv Music credits for the Croissant Series: Gaiety in the Golden Age by Aaron Kenny from UA-cam Audio Library Prelude No 16 by Chris Zabriskie from UA-cam Audio Library Night in Venice by Kevi...
Lamination: The Secret to Croissant Layers
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Master Baker Scott Megee explains how to create perfect layers in your croissant to achieve crispy, flaky laminations. Croissant Recipe: tinyurl.com/y86p5rqv Music credits for the Croissant Series: Gaiety in the Golden Age by Aaron Kenny from UA-cam Audio Library Prelude No 16 by Chris Zabriskie from UA-cam Audio Library Night in Venice by Kevin MacLeod from www.incompetech.com C Major Prelude ...
How to Shape Croissants
Переглядів 90 тис.4 роки тому
Master Baker Scott Megee details the art of shaping croissants and pain au chocolat. Croissant Recipe: tinyurl.com/y86p5rqv Music credits for the Croissant Series: Gaiety in the Golden Age by Aaron Kenny from UA-cam Audio Library Prelude No 16 by Chris Zabriskie from UA-cam Audio Library Night in Venice by Kevin MacLeod from www.incompetech.com C Major Prelude by Bach from UA-cam Audio Library ...
Sourdough: Where Art Meets Science
Переглядів 13 тис.4 роки тому
Master Baker Scott Megee's Masterclass in Sourdough, from creating a starter to a final baked loaf, with professional tips and tricks that you can apply at home or in a professional setting. Sourdough and Levain recipe: tinyurl.com/y7b8tme5 Music credits for The Sourdough Series: Lucid Dreamer by Spazz Cardigan from UA-cam Audio Library C Major Prelude by Bach from UA-cam Audio Library Mr Sunny...
Baker's Percentages Explained
Переглядів 28 тис.4 роки тому
Master Baker Scott Megee explains how to use Baker's Percentages and why they are important. Music credits: Prelude No 16 by Chris Zabriskie from UA-cam Audio Library C Major Prelude by Bach from UA-cam Audio Library Lucid Dreamer by Spazz Cardigan from UA-cam Audio Library
The Philosophy Of Bread
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Master Baker Scott Megee of The Artisan Crust explains the philosophy behind his business and his bread.
Croissant Dough: Tips from a Professional
Переглядів 39 тис.4 роки тому
Master Baker Scott Megee goes through the process of how to create the base dough for croissants and viennoiserie products. Croissant Recipe: tinyurl.com/y86p5rqv Music credits for the Croissant Series: Gaiety in the Golden Age by Aaron Kenny from UA-cam Audio Library Prelude No 16 by Chris Zabriskie from UA-cam Audio Library Night in Venice by Kevin MacLeod from www.incompetech.com C Major Pre...
Focus On: Shaping Baguettes
Переглядів 17 тис.6 років тому
Scott Megee, Master Baker of Australia and owner/baker of The Artisan Crust, focuses here on the technique of shaping your Baguette. Observe the 2 stage moulding process from pre-moulding to final shape.
Focus On: Dough Tension
Переглядів 16 тис.6 років тому
Scott Megee, Master Baker of Australia and owner/baker of The Artisan Crust, focuses on hand moulding skills and the correct dough tension that influences the final shape of your baguette.
Shaping and Baking Artisan Baguettes
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Shaping and Baking Artisan Baguettes
Shaping and Baking Artisan Ciabatta and Focaccia
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Shaping and Baking Artisan Ciabatta and Focaccia
Amazing i like it ,good job
bast shaping video i've seen, could watch for hours. thank you!
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 :)
Hi Chubby, yes you can add milk powder to the formula, I add it at 3.5 %
Did you see him roll it onto the spool 😮
Chef i followed your lamination process but my croissant looks like bread after baking no layers any suggestions chef?
What was you prove time in the final proof ??
@@theartisancrust8477 i proof about 2:30 mins chef
@@theartisancrust8477 i mean i proof about 2hrs and 30 mins
Please tell us the weight of the doug in the video 🙏
1,098 grams
What's the ratio of dough to the butter sheet
the butter is 25% of dough weight
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?
Yes it will help keep the dough cold and stop it from proving when you are cutting and shaping
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?!
I now do 2 double fold back to back
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 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.
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
And now you can get one for home ranging from a couple of hundred bucks up to 1000
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
Just an FYI you are commenting on a tutorial by a Master baker. The butter he's using has already been tempered for lamination and he's rolling it to soften and plasticise it which the dough sheeter does perfectly uniform. Folding it into 3 pieces gives him the exact desired uniform height of the butter block. Take a closer look at the lamination when he shows the completed block of pastry. The layering is perfect. As to the resting times. He uses an ingredient to relax the gluten in the dough so that he can reduce the rest time without impacting the product quality. Maybe if you don't know you shouldn't comment as if you're an expert.
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?