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"I did everything exactly according to the recipe, why don't my homemade pastries turn out really well?" For many people, baking homemade pastries, such as a Kaiser roll, is the ultimate challenge in their own bakery. Even with a good recipe, there are some tips and tricks on how to turn good rolls into really perfect rolls. Master baker Simon explains the 5 points that are particularly important for making wonderful homemade pastries at home. Good luck with your baking! ✨ In this recipe, we bake with fermented wheat flour. However, the 5 important points apply universally to homemade pastries, regardless of whether it is classic bread dough or fermented wheat flour. For the recipe: https://krusteundkrume.hartmutapp.com... Here you can find the recipe for the classic Austrian bread dough: https://krusteundkrume.hartmutapp.com... For our baking courses in Vienna: https://krusteundkrume.at/backworkshops/ Products used: Fermented wheat flour - https://krusteundkrume.at/shop/fermen... Wheat flour 700 - Forstner Mühle https://krusteundkrume.at/shop/weizen... Active malt flour - Kruste&Krume https://krusteundkrume.at/shop/gerste... Kruste&Krume https://krusteundkrume.at Kruste&Krume Facebook / krusteundkrume Kruste&Krume Instagram https://www.instagram.com/krusteundkr... Baker: Simon Wöckl Camera/Director: Valentina Mayer Editing/Postproduction: Valentina Mayer & Nora Schäffler