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The perfect loaf: degassing is the key?

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The mystery is solved: Does degassing bread really make a difference and does it affect the development of the bread crumb? To answer this question, we decided to put different loaves of bread to the test. Are you ready to find out the results?
🍞 Learn how to make sourdough bread with Gluten Morgen: www.glutenmorgentv.com/sourdo...
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Опубликовано:

7 авг 2024

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Комментарии : 52

@glutenmorgentven Год назад

🍞 Learn how to make sourdough bread with Gluten Morgen: www.glutenmorgentv.com/sourdoughbread

@gustavmeyrink_2.0 8 месяцев назад

1:27 'What is a crumb?' According to the dictionary it is 'a very small piece that has fallen from bread, cookies or cake'.

@tothpianopeter Год назад

This is by far one of the best bread baking channels on RU-vid. You deserve a lot more views. Also, I really appreciate that you created an English version of the channel.

@glutenmorgentven Год назад

Thanks so much 😊 May the Gluten be with you!

@janlampert5688 Год назад

Why the smashed on the left to you look more white, then those two on the right?

@jackassdog Год назад

This is excellent. Curious to see that the degassed loaves have a creamier or whiter crumb and the gassed loaves’ crumb is a bit more tan/grayer. Does this have significance, in your opinion?

@YennyCendekia 11 месяцев назад

Love all of Gluten videos. Thanks for sharing

@renetapouleva211 10 месяцев назад

You are the best, your videos are so funny and informative. Thank you for the pleasure 🙏🏻

@carefreedelight2355 Год назад

Agreed! I think you really love us, and want us to love to make bread . Thank you so much, you have changed my life!

@donnienz1 Год назад

Calm down

@ai-baking-f1 6 месяцев назад

Very interesting. Love your videos. I'm learning so much

@anitacosma736 11 месяцев назад

You are amazing thank you you’re the best !!!!!!!!!!!

@lindamannix1247 Год назад

They are all beautiful ! Pass the butter !!

@Raul28153 Год назад

I know how thick that oven door glass it. You got a lot of balls to do that

@LegioXXVV Год назад

Thank you.

@inocenciotensygarcia1012 Год назад

I loved it

@gorgana5 Год назад

If I use the machine to mix the bread, then take the dough and put it in the fridge for a night, will it taste like it had the starter, will it taste better? do I have to make it room temperature before cooking it and what temperature oven do I cook it ? thank you

@speakingconstitution Год назад

Thank you for the comparison. I have found through experience that placing the loaves immediately in the fridge after shaping gives me the best oven spring, ear & crumb. I also do not degas my dough prior to shaping.

@JST500 Год назад

Ramon, thank you... so much, you are a master! If I leave the dough in the refrigerator before baking, the temperature needs to be bellow 4ºC? Does 6ºC work as well? Muchas grazias e, may the FORCE be with you too... 💪💪

@blue-fj9ky Год назад

I like the big holes and the butter running down my hand. 😋

@montv291 Год назад

Any idea why the degassed loaves have a much lighter crumb color? I found that interesting.

@ls-888 Год назад

The ones that were not degassed have larger bubbles that create a dark space/shadow visible through the crumb.

@RayMrRobert Год назад

Love your bread

@isabellekeyzer Год назад

Is your oven a homebaking oven? I would be scared to burn the top rack in my oven...

@TommyWingham-qv3es 6 месяцев назад

It has become obvious to me,,, you can’t make ugly bread!!! Beautiful

@philipkarlssongisslow9955 10 месяцев назад

Gluten Morgen! (Quite literally) What kind of bag/net do you use in your Bannetons? Great content btw! thx in advance

@Qwteru Год назад

thanks for ur testing. but why these breads from the same dough have two different crumb color? And as i know if the dough is made only with sourdough usually don't degass so much becuase the fermentation is so slow , on the other side , if the dough use with commercial yeast , many people will degass before final shape(becuase the fermentaion is usually too fast).

@ralphtisdale3428 Год назад

How did you prepare the original dough? The 80% hydration was presented in your recipe, but how did you mix it? Proof it?

@Paul-rs6xi Год назад

I love the 2 that went in earlier. I hate holes in my bread.

@glutenmorgentven Год назад

hahahaha

@paulychannel7914 11 месяцев назад

The ideal sourdough loaf for me is neither open crumb nor tight crumb...... its in between if you know what I mean...... if I want open crumb bread it's gonna be yeasted ciabatta @ 100 % hydration everytime.......

@vancamerawoman7399 Год назад

What are your baskets lined with please? Mine came with course liners and never tip out Iike yours do 😢 BTW I watch all your vids and now never buy bread 😊

@XavierArte Год назад

Bakers said that degazing is necessary when the dough lack of force. Do you confirm?

@kathrynoreilly6064 Месяц назад

Yummy

@fahadalsowaihil9809 8 месяцев назад

Marvelous work, which sign do you think that bulk fermentation is finished? With the case of retard 8-10 hrs? Need exact measurements to know. Thanks a lot and hope to hear from you soon

@suyapajimenez516 Год назад

Love the video

@HepCatJack Год назад

Is the cut on the top to prevent the bread from collapsing ? Is it a similar idea to cutting a sausage before cooking it so that the casing it won't blow up in a weird way ?

@robertblanks9602 6 месяцев назад

Chef, from a health perspective I would say that you are using a little too much raw flour when you prepare the loaves for the boul 😌

@iancrump2130 Год назад

We're those 2 pound loaves?

@paulcottingham241 Год назад

I degass every morning

@AHammock Год назад

You must be european ....the master of making bread 🏆

@marioamayaflamenco Год назад

Paper placards showing which is which at the end would be nice, because we always get confused by your descriptions of what was done. "Retarded a little bit longer"? Not even sure what that refers to after watching only once.

@robertbrander2074 Год назад

Nice and Entertaining ..... But why do people want Open Crumb Bread ? I don't see any advantage . It seems like lazy poor quality Holy Bread ..... So , What's its advantage ? ..... Cheers !

@adunata 9 месяцев назад

I think the open crumb may be nicer to tear with your hands and dip in oil or serve with pasta to mop up sauces.

@fussyrenovator7551 7 месяцев назад

It makes the most delicious toast too.

@annag5882 Год назад

Making bread is to be treated with respect, this kind of pocking, smashing … and playing is disrespectful. I would never eat bread made by this man. Shame.