Tartine Bread Step-by-Step : Part 3 - Beginner Mistakes and Tips
39.1 هزار بار بازدید -
5 سال پیش
-
This video is specifically for
This video is specifically for beginner Sourdough bread bakers and covers the 5 Beginner Mistakes and dozens of other tips. The video follows every step of the Sourdough baking process, using the Tartine Basic Country Loaf recipe and process. The video is brought to you by Tom, a relatively new sourdough baker from Cleveland, Ohio and was created “by a beginner, for beginners.” It covers the end-to-end process and is a "by the book" recording of this popular recipe in real-time. This is not a scripted, “studio bake.”
The 5-part video includes:
Recipe Selection and Preparation
Leaven Build
Autolyse/Fermentolyse
Add Salt
Bulk Fermentation
Stretch and Fold
Rough Shaping
Final Shaping of Loaves
Overnight Proofing
Scoring the Loaves
Baking the Loaves
Summary of Process
The video discusses the Five Beginner Mistakes
1. Recipe Improvisation
2. Flour Substitution
3. Inaccurate Weights and Measures
4. Failure to Monitor Temperature and Time
5. Impatiences
The video also answers beginner’s most common questions including:
How to select a recipe
What flours to use?
What water to use?
What salt to use?
How does a Leaven differ from a Starter?
What are the best bowls to use?
What other tools are required?
When is the starter ready?
When is the Leaven ready?
Why do we do Stretch and Fold?
When is bulk fermentation done?
What is a proofing box?
Why do we need a proofing box
How can I create a proofing chamber?
How do I preheat the dutch oven?
When is the bread done baking?
How long should I wait before cutting?
How can I modify the baking schedule?
What are the keys to a successful loaf?
If you find this video useful, please like it, share it and subscribe to my channel.
Thank you!
Tom Cucuzza
Cleveland, Ohio
==================== NEW WEBSITE =====================
CHECK OUT THE NEW WEBSITE https://thesourdoughjourney.com
======================================================
Chapters in Part 3:
0:00 Intro
0:11 Stretch and Fold #2
8:57 Stretch and Fold #3
11:56 Windowpane Test
13:16 Stretch and Fold #4
16:51 Stretch and Fold #5
22:45 Bulk Fermentation 3 Hours
23:57 Bulk Fermentation 3.5 Hours
24.54 Bulk Fermentation 4 Hours
25:24 Beginner Mistake #5: Impatience
27:44 Bulk Fermentation 5 Hours
28:31 Bulk Fermentation Done 5.5 Hours
The 5-part video includes:
Recipe Selection and Preparation
Leaven Build
Autolyse/Fermentolyse
Add Salt
Bulk Fermentation
Stretch and Fold
Rough Shaping
Final Shaping of Loaves
Overnight Proofing
Scoring the Loaves
Baking the Loaves
Summary of Process
The video discusses the Five Beginner Mistakes
1. Recipe Improvisation
2. Flour Substitution
3. Inaccurate Weights and Measures
4. Failure to Monitor Temperature and Time
5. Impatiences
The video also answers beginner’s most common questions including:
How to select a recipe
What flours to use?
What water to use?
What salt to use?
How does a Leaven differ from a Starter?
What are the best bowls to use?
What other tools are required?
When is the starter ready?
When is the Leaven ready?
Why do we do Stretch and Fold?
When is bulk fermentation done?
What is a proofing box?
Why do we need a proofing box
How can I create a proofing chamber?
How do I preheat the dutch oven?
When is the bread done baking?
How long should I wait before cutting?
How can I modify the baking schedule?
What are the keys to a successful loaf?
If you find this video useful, please like it, share it and subscribe to my channel.
Thank you!
Tom Cucuzza
Cleveland, Ohio
==================== NEW WEBSITE =====================
CHECK OUT THE NEW WEBSITE https://thesourdoughjourney.com
======================================================
Chapters in Part 3:
0:00 Intro
0:11 Stretch and Fold #2
8:57 Stretch and Fold #3
11:56 Windowpane Test
13:16 Stretch and Fold #4
16:51 Stretch and Fold #5
22:45 Bulk Fermentation 3 Hours
23:57 Bulk Fermentation 3.5 Hours
24.54 Bulk Fermentation 4 Hours
25:24 Beginner Mistake #5: Impatience
27:44 Bulk Fermentation 5 Hours
28:31 Bulk Fermentation Done 5.5 Hours
5 سال پیش
در تاریخ 1398/12/07 منتشر شده
است.
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