A quick check shows Netherlands is mostly near sea level in altitude, but does have a high point of almost 3000 feet. After a recent move and gain in elevation myself, I was having problems but did not make the connection right away that altitude was causing it.
Keep in mind that most of the bread makers out here are better than me. But I like to proof my yeast regardless. I prefer instant as it's more forgiving. I add about 14g of yeast to 40.5C water along with about 7g of sugar, cover and let set about 15 minutes. Then proceed with adding the other liquids into the water, then the dry ingredients on top and mix. I use a stand mixer but it can be mixed by hand. Debby's refrigerator dough makes a wonderful artisan loaf in a dutch oven inside the oven. I remember what kitchens were like in the Netherlands. Space is a real issue, unless they've changed in the last 20 years.
We call those Soesjes when they are small
Oh, your links look like something close to chocolate eclairs. Or pastries with Bavarian cream in them. YUM! Mine are not quite the same nor nearly as yummy looking at all, but probably somewhat similar. Minus any extra goodies.
Nice!
My kitchen/diningroom are reasonably sized for the Netherlands. I live on the riverside so 3 walls are glass. My kitchen is inside out so enough cupboards for my stuff but not a lot for extra machines ☺. I’ve heard how big American kitchens are but never been in one..
Dutch oven is what I use for stews and soups etc. I’m going to see debbies recipe too! Thank you
