- Видео 7
- Просмотров 18 722
Per Gullberg
Швеция
Добавлен 27 май 2017
Hi! My name is Per and I post sourdough videos. Bread baking is my passion and using sourdough makes really great bread! I hope you find my videos enjoyable.
Sourdough bread ALL DAY! Half whole wheat recipe! Machine mix
Here I bring the best of both worlds. A strong bread flour and a super tasty whole wheat flour. Together we get a soft and delicious bread with high nutrition. Watch out for the fast fermentation of whole wheat and its need for a lot of water. Good luck!
Levain:
80g wheat starter
55g bread flour
55g water
Ferment at 28c for 8 hours.
Dough:
180g levain
400g bread flour
400g whole wheat flour
650g water
18g salt
Mix slow for 9 minutes without salt.
Add salt and mix for 3 minutes at high speed.
Bulk ferment 3.5 hours at 26c.
Fold two times during bulk fermentation about 1 hour apart.
Preshape without much tension.
Rest for 30 minutes.
Final shape into two batards.
Cold proof in fridge for 12-15 hours.
Bake for ...
Levain:
80g wheat starter
55g bread flour
55g water
Ferment at 28c for 8 hours.
Dough:
180g levain
400g bread flour
400g whole wheat flour
650g water
18g salt
Mix slow for 9 minutes without salt.
Add salt and mix for 3 minutes at high speed.
Bulk ferment 3.5 hours at 26c.
Fold two times during bulk fermentation about 1 hour apart.
Preshape without much tension.
Rest for 30 minutes.
Final shape into two batards.
Cold proof in fridge for 12-15 hours.
Bake for ...
Просмотров: 449
Видео
Sourdough bread with mixed seeds! UNBELIEVABLE FLAVOR! Machine bake
Просмотров 1,6 тыс.19 часов назад
Mixed seeds are without doubt the best way to give your sourdough an amazing flavor boost. The toasted smell from the outside and the chewy delicous taste inside is simply incredible. It's very handy to keep a jar with mixeds seeds available at all times. For these breads I used pumpkin seeds, sunflower seeds, flax seeds and sesame seeds. Minimal preparation needed. No soaking, no roasting. Jus...
Sourdough bread with durum and rye! AMAZING taste! Machine mix instruction
Просмотров 6 тыс.День назад
These amazing sourdough breads contains a good portion of durum flour and some rye flour for extra goodness. Watch me bake them from start to finish! Levain: 257g stiff wheat starter 77g whole durum flour 116g water Ferment at 30c for 4 hours. Dough: 450g levain 1200g bread flour 300g durum flour 100g whole wheat flour 100g whole durum flour 100g whole rye flour 1300g water 40g salt Mix slow fo...
Sourdough bread with machine mixing and einkorn flour - GREAT TASTE!
Просмотров 4,2 тыс.14 дней назад
Einkorn flour gives an absolutely amazing flavor! It weakens the gluten somewhat, but it is most definitely worth it. For these breads I made a rather wet dough. It required three folds, but I only show one in the video. Preshaping made sense to me as it helped structure the dough. Not always necessary. I like to vary my baking just for the fun of it. Levain: 169g wheat starter 95g einkorn flou...
Sourdough bread with a lot of whole grain! SO TASTY! Machine mix how to
Просмотров 2,3 тыс.21 день назад
This sourdough bread has some rye flour in it to make it extra flavorful. Total whole grain content about 35% of total flour. Levain: 190g active wheat starter 40g whole wheat flour Ferment at 30c for 3 hours. Dough: 230g levain 550g strong bread flour 300g whole wheat flour 100g rye flour 750g water 22g salt Mix slow for 8 minutes without salt. Add salt and mix for 3 minutes at high speed. Bul...
Machine mix sourdough bread start to finish
Просмотров 3,4 тыс.28 дней назад
These simple sourdough breads can be your daily bread. Great tasting and wonderful crumb. Levain: 154g wheat starter 67g whole wheat flour 44g water at 40c Ferment at 30c for 4 hours. Dough: 265g levain 600g spelt flour 300g strong bread flour 55g whole wheat flour 700g water 22g salt Mix slow for 4 minutes without salt. Add salt and mix for 4 minutes at high speed. Bulk ferment 4-4,5 hours at ...
Sourdough bread using Wilfa Probaker start to finish
Просмотров 2,5 тыс.Месяц назад
Here are some nice tasty sourdough bread made using Wilfa Probaker. Levain: 100g wheat starter 140g whole wheat flour 100g water at 50c Ferment at 30c for 5 hours. Dough: 340g levain 570g strong bread flour 665g weak bread flour 380g whole wheat flour 285g spelt flour 41g salt Mix slow for 5 minutes without salt. Add salt and mix 3 minutes at high speed. Bulk ferment 4,5-5 hours at 24c. Make 2 ...
What a beauty ! What’s the difference between Durum and whole durum flour? Can we simply use whole durum flour?
Thanks Amit 😍 Whole durum flour is an unsifted flour where all of the grain is included. I always use a portion of whole grain flour in my breads for better flavor. I would use regular whole wheat flour as a substitute.
Простите, а что такое левен?
Используется вместо пекарских дрожжей. Это смесь муки и воды, которая ферментирует и может заквасить хлеб. Спасибо за просмотр!
@@PerBagare Спасибо!
I am a piklohas brand dealer, your videos is awesome and I'd like to cooperate with you.Are you interested in it?😊😊
I am a piklohas brand dealer, your videos is awesome and I'd like to cooperate with you.Are you interested in it?😊😊
Vous obtenez un bon pain si vous avez un bon four . J ai un four d une bonne marque et neuf,mais malheureusement il ne cuit pas bien de bas ,je n’es pas un bon résultat Au final . Je vous félicite vos pain on l air très bon
Merci beaucoup Nil ! Je comprends ton problème. J'utilise un acier de cuisson épais pour stocker la chaleur. Peut-être quelque chose à essayer.
Vollkornhartweizenmehl = Semola grossa? Hartweizenmehl = Semola rimacinata? Farina di grano duro? Brotmehl = Tipo 0? Manitoba? Type 550? 1050?
Sehr gute Fragen! Mein Vollkorn-Hartweizenmehl ist feinkörnig gemahlen. Nicht wie Semola Grossa. Mein normales Hartweizenmehl ist wie Semola Rimacinata. Das Brotmehl ist Tipo 0. Nicht Manitoba. Wenn ich Manitoba verwenden würde, würde ich mehr schwächeres Mehl untermischen, um das gleiche Ergebnis zu erzielen. Ich hoffe, das war klar. Vielen Dank fürs Zuschauen!
@@PerBagare dann werde ich mein grossa nochmal etwas feiner mahlen, den Rest habe ich da. Werde gleich 4 Stück backen, für die Nachbarn mit, deshalb wollte ich sicher gehen. Danke für das interessante Rezept.
Interessant! Viel Glück 👍👍
Please make a video about the sourdough starter (levain), please 👍
Working on something! Thank you very much for watching 😍
Que maravilha de pâo, parabéns ❤
Muito obrigado! 😍😍
Hi sir Per, please share us how to make sour dough starter 💓🤩😍Thank you🌷🌸
Great idea! Thank you for watching 🥰🥰
very nice bread, I also make something similar, great video, congratulations, best regards
Thank you very much for such a nice comment 🤗
@@PerBagare nice video
Thanks again 😍
Great video 👌🏻 Seeded sourdough is my favourite! Love toasted seeds, the flavour is incredible 💥 Would love the Wilfa ProBaker but it’s out of my price range 😄
Thank you my friend! Seeds are indeed spectacular in bread 🤩 I recommend getting a used dough mixer if you don't have any. The good ones last forever.
@@PerBagare I will have start saving money for a good dough mixer 👍🏻 until then, it’s all in the hands 🖐 😁
Hands work great as well! 💪
I love this! keep these videos up :) can you also make a video on how to make your levain?
Thank you 😍 I think I can! It's both very easy and very complicated. I will try the easy way first 😊
Please video for levain
Got it! Thank you for watching 🤩
Zehr schön 🍞 Dankeschön für deine Rezept ich schauen Aus Doschland 👍👍👍
Vielen Dank, Bisa! 🤗
Mach doch einmal nur mit Vollkorn. Bei der Methode sollte das Ergebnis auch hervorragend ausfallen.
Ja, sehr interessant! Danke!
looks good
Thank you Riuta 🤗
ok habs gefunden
Sehr gut. Vielen Dank fürs Zuschauen! 😊
Wieso sind keine Angaben über die Menge und die Hitze des Backofens und die Backzeit angegeben?
Kann ich dafür auch meinen Roggen-Sauerteig verwenden?
Ja! Füttere es ein- oder zweimal mit Weizenmehl und dann sollte alles gut gehen.
@@PerBagare Prima, werde ich ausprobieren.
Perfect
Thank you 😊
Really enjoying your videos, bread 🍞 looks 👌🏻💥🤩
That's great! Thank you very much 🥳🥳
Jak zrobić jezyk polski
Dziękuję za Twój komentarz! Teraz przepis znajduje się w opisie po polsku.
Me gustaría que pusieras una receta para hacer el pan en el mismo día
¡Gracias por el consejo!
Esque la masa madre lo veo muy complicado para mí
Veo. Se necesita mucho tiempo y paciencia hasta que sepas cómo hacerlo.
No tienes ninguna que envez de llevar masa madre lleve polín
No lo siento. Por ahora sólo masa madre.
No se ve en el vídeo como haces la masa madre como se hace yo no echo ninguna vez
Yes, I left that out. You need a sourdough starter. Feed it new flour and water regularly and learn it's behavior. It depends on flour type, hydration, temperature and ratios. How I prepared the levain for this bake is in the description.
Para el fermento cuánta levadura pones y de agua y para la masa pone 230 de levadura yo pongo levadura seca cuánta tengo que poner muchas gracias por contestarme
Sin levadura de panadería. Sólo masa madre.
beautiful
Thank you very much! Good luck with your channel 🤩
Porfavor me gustaría que me escribas las cantidades en español muchas gracias un saludo desde Almería
Hola Leo! ¡Gracias por comentar! Los ingredientes ya están disponibles en español.
Podrías poner los ingredientes en español
Hola Leo! ¡Gracias por comentar! Los ingredientes ya están disponibles en español.
Starkes Brotmehl ,normales Brotmehl .Was ist darunter zu verstehen?Ich bin noch Backanfänger und kann damit nichts anfangen.
Hallo Jutta! Ja, Mehlsorten sind sehr komplex und je nach Land und Region variieren die Backeigenschaften von Brotmehl stark. Wenn Sie viel Brot backen, werden Sie den Unterschied durch Gefühl lernen. Wenn Sie ein Brotmehl mit 13 % Protein finden, ist das ein guter Anfang. Viel Glück und danke fürs Zuschauen!
@@PerBagare Oh,prima. Habe mir gerade Ur-Dinkelmehl gekauft, das hat 13% Eiweiß. Vielen Dank. ❤️
Leider sind Dinkelmehl und Brotmehl nicht dasselbe. Dinkelmehl ist selbst mit hohem Proteingehalt schwach. Versuchen Sie, Brotmehl zu finden und fügen Sie Dinkelmehl für den Geschmack hinzu.
Very nice dear friend 🌟🌟
Thank you so much Amira! 🤗
Hi! Where did you get these banneton??? Thanks 😊
Hi! From crustandcraft.eu 😊 They are called brotformen. Thanks for watching!
Very nice job Per
Thank you 🙏🙏🙏
👏👏👏👏👏👏👏👏👍🧡❤🤍💕💕🤩😍c.zst du bon boulot, je vais essayer !!@
Merci beaucoup Emanuelle! 😍😍😍
👍👏👏👏👏👏👏🧡❤❤🤍💕💞💞🤩😍et sans forcé, une belle miche de pain @@@ je vais l'essayer !
Merci Emanuelle 🤗 Bonne chance! ⭐⭐⭐
Hey Per, hello from Fox Island River Newfoundland. Just came across your really good bread video and really enjoyed it!! Nice dough machine
Hi Rebecca! Many thanks for such a nice comment! 😍 Fox Island River looks magical 🤗
Чудово. ! Смачно ! Дякую.!
Дякую! 🤗
Super houah
😍
Добрый день! Шикарный хлеб,хотелось - бы еще рецепт под видео 😮
Спасибо Наталия! 😍 Теперь я это исправила.