Making nearly perfect wheat bread with minimal effort and skills required #26/76
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- Опубликовано: 4 июн 2024
- For recipe and pictures follow link to my vlog at www.hmexperience.dk/making-ne...
Timestamps:
00:00 Intro - making bread in any kind of Dutch oven
02:15 Initial mixing the ingredients
04:42 Methods for final mixing or kneading of the dough
06:25 Autolyze and pre-proofing of dough
07:03 Stretch and fold phase
08:52 How to prepare banneton for dough proofing
10:00 Pre-shaping of dough
13:00 Coating of dough skin and final proofing in banneton
14:20 Baking the bread in the Dutch oven (my wok)
16:00 Browning the bread in the oven
17:26 Cooling of baked bread
18:14 Ending - cutting and storing bread
HM Vlog: www.hmexperience.dk/
RUclips: / @hmexperience (My primary YT Channel)
RUclips: / @hmexperience-prohomec... (My cooking YT Channel)
Twitter: / hmexperiencedk
LinkedIn: / hmphd
Hi HM, so glad you are back. I was wondering where you went. Thanks for another great recipe! :)
I am back. I just do a lot of other things as well. Also I am still learning how to record this, edit it and how to communicate what I want to say. With each new video everything gets easier and previous errors made are dealt with. They say you need to do about 100 videos before you know what you are doing and I think that is very true.
flour is pretty cheap in europe, but it's like 2-3 times the cost in usa at it's cheapest
Here in Denmark the cheapest wheat flower is like 50 cents a kilo and the most expensive is about 6 USD a kilo. Rye flour is much healthier and is typically 2 USD a kilo. 1 kg of flower is about 3400 calories, and you could survive on that for almost two days if bread is your only food. You would need vitamin/mineral pills plus a spoon of omega 3 rich fats like cod liver oil as well in order not to become sick from malnutrition. However, if goal is to survive at the lowest budget, I guess bread is it.
Ingredients: (for 685 grams of dough)
370 grams of baking grade wheat flour
30 grams of whole rye flour
270 grams of water
5 grams of vinegar
7 grams of salt
3 grams of dry yeast if proofed overnight in refrigerator and 6 grams if bread made same day. 4X the amount of yeast if using fresh yeast
Maize grits can be used for coating the surface of the pre-shaped dough before it goes into the proofing basket (banneton) for final proofing. Alternatively use rice flour or wheat flour or rye flour
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“Ingredients: (for 685 grams of dough)
370 grams of baking grade wheat flour
30 grams of whole rye flour
270 grams of water
5 grams of vinegar
7 grams of salt
3 grams of dry yeast if proofed overnight in refrigerator and 6 grams if bread made same day. 4X the amount of yeast if using fresh yeast
Maize grits can be used for coating the surface of the pre-shaped dough before it goes into the proofing basket (banneton) for final proofing. Alternatively use rice flour or wheat flour or rye flour”
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