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Sourdough starter or yeast? THE ultimate test to understand everything! In this video I make, bake, and compare breads made with yeast only, starter only, and both!
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00:00 Introduction
02:49 Kneading
06:51 Preparation and shaping balls
08:38 Bulk fermentation
10:15 Dividing and shaping
12:10 Baking
14:30 pH analysis of bread crumb
16:18 Debriefing
➼ Perfect Baguette Recipe
Ingredients:
• T65 flour (bread or strong flour): 1000 gr
• Salt: 18 gr
• Fresh yeast: 10 gr // or Liquid starter : 150 gr // or Yeast: 5 gr + liquid starter: 80 gr
• Water: 620 gr
• Kneading: 4 min at low speed + 2 min at med-high speed
• Bulk fermentation: 3 hours at room temperature
• Dividing
• Pre-shaping
• Rest: 10 min
• Shaping
• Final fermentation: 1 hour at 25°C
• Baking: 17 min at 250°C
• Cooling on a cooling rack
See you soon on boulangerie pas à pas by Fabrice Cottez
Subtitles by: Mygardon Translation
7 авг 2024