PAIN AU LEVAIN à la maison, fermentation douce ma nouvelle technique !
206 هزار بار بازدید -
3 سال پیش
-
Hello everyone, today I’ll show
Hello everyone, today I’ll show you how to make sourdough bread at home using my favorite recipe of 🔆 slow-rise bread 🔆 👨🏻🍳.
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➼Meet me every Sunday for a new video.
➼Aprons: https://www.marceletjean.fr/boulanger...
Voucher -15%: PASAPAS15
________________________________________________
➼Find me on:
o My website: https://www.boulangerie-pasapas.com Breadmaking for everyone 🔆
o Instagram: Instagram: boulangerie..
o Facebook: Facebook: Boulangerie-..
If you want to contact me (only for professional requests) please e-mail me at: [email protected]
➼Suggested videos:
o Apple & Honey Sourdough Starter at Home: Levain naturel recette pas à pas pour...
o Make a Stiff Starter in 5 Minutes: https ://Comment faire un Levain pâteux en 5mi...
o Make Two Sourdough Baguettes at Home: Deux baguettes au levain à la maison....
o Easy Bread at Home: Pain Facile à la maison
o Dutch Oven Sourdough Bread: PAIN AU LEVAIN cuisson cocotte ! Une ...
o Troubleshooting Your Sourdough Starter: SOS LEVAIN ! Bien rafraichir son leva...
______________________________________________
00:00 Introduction
00:41 Slow-rise bread recipe
02:25 Kneading a slow-rise bread
03:48 Bulk fermentation of a slow-rise bread
05:16 Folding a slow-rise bread
07:22 Dividing a slow-rise bread
08:27 Shaping a slow-rise bread
09:44 Before baking a slow-rise bread
10:43 Baking
11:48 Bread tasting and debriefing
➼ My favorite recipe of 🔆 slow-rise bread 🔆
Ingredients:
• T65 flour (bread or strong flour): 250 gr
• Stoneground T80 flour: 250 gr
• Salt: 9 gr
• Fed liquid starter : 3 gr
• Water (Base temperature: 70°C): 320 gr (add water if necessary)
• Kneading: 10 minutes at low speed
• Fold and let rest 2 hours at room temperature
• Fold then bulk fermentation for 10 hours at 21°C
• Dividing and shaping into a boule
• Rest: 10 min
• Shaping
• Final fermentation: 45 minutes
• Baking: 16 min at 250°C + 10 minutes with the oven door open or reduce the oven temperature.
See you soon on boulangerie pas à pas by Fabrice Cottez
Subtitles by: Mygardon Translation
Activate the notifications by clicking the bell 🔔 so you never miss a recipe.
Subscribe here ➼fabcot
➼Meet me every Sunday for a new video.
➼Aprons: https://www.marceletjean.fr/boulanger...
Voucher -15%: PASAPAS15
________________________________________________
➼Find me on:
o My website: https://www.boulangerie-pasapas.com Breadmaking for everyone 🔆
o Instagram: Instagram: boulangerie..
o Facebook: Facebook: Boulangerie-..
If you want to contact me (only for professional requests) please e-mail me at: [email protected]
➼Suggested videos:
o Apple & Honey Sourdough Starter at Home: Levain naturel recette pas à pas pour...
o Make a Stiff Starter in 5 Minutes: https ://Comment faire un Levain pâteux en 5mi...
o Make Two Sourdough Baguettes at Home: Deux baguettes au levain à la maison....
o Easy Bread at Home: Pain Facile à la maison
o Dutch Oven Sourdough Bread: PAIN AU LEVAIN cuisson cocotte ! Une ...
o Troubleshooting Your Sourdough Starter: SOS LEVAIN ! Bien rafraichir son leva...
______________________________________________
00:00 Introduction
00:41 Slow-rise bread recipe
02:25 Kneading a slow-rise bread
03:48 Bulk fermentation of a slow-rise bread
05:16 Folding a slow-rise bread
07:22 Dividing a slow-rise bread
08:27 Shaping a slow-rise bread
09:44 Before baking a slow-rise bread
10:43 Baking
11:48 Bread tasting and debriefing
➼ My favorite recipe of 🔆 slow-rise bread 🔆
Ingredients:
• T65 flour (bread or strong flour): 250 gr
• Stoneground T80 flour: 250 gr
• Salt: 9 gr
• Fed liquid starter : 3 gr
• Water (Base temperature: 70°C): 320 gr (add water if necessary)
• Kneading: 10 minutes at low speed
• Fold and let rest 2 hours at room temperature
• Fold then bulk fermentation for 10 hours at 21°C
• Dividing and shaping into a boule
• Rest: 10 min
• Shaping
• Final fermentation: 45 minutes
• Baking: 16 min at 250°C + 10 minutes with the oven door open or reduce the oven temperature.
See you soon on boulangerie pas à pas by Fabrice Cottez
Subtitles by: Mygardon Translation
3 سال پیش
در تاریخ 1400/06/11 منتشر شده
است.
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