Thank you so much for posting this longer version. It is so full of baking information. The high hydration dough (80%?). Her kneading techniques which is sophisticated and efficient. It combines fist pressing which is used in many parts of the old world, but she adds stretching and folding. Very smart. Very efficient. Then little things like the fact she slaps the dough balls onto the work surface. That has a massive effect on the gluten formation and many peoples have forgotten about that method. She also uses time for gluten development and for flavours to develop from enzyme activity. But no yeast or fats. Finally the baking is so finessed to get the breads baked without crisping them and loosing softness. Her skills are tremendous. To a baker this is gold dust. You must have developed such a relationship for everyone to be so relaxed. Great filming. Thank you, yet again.
I am very happy that you have watched this video with such precision and high level of specialized information about baking bread. While filming, this lady's cooking skills surprised me a lot. She bakes bread with love and is passionate about it Thank you again Your comment is very valuable to me ❤️❤️❤️❤️❤️❤️❤️
I think everything is great in America Certainly, the taste of American factory breads is also excellent In my opinion, America is heaven I long for that paradise🙏🌼