How the sourdough bread is made at Mirabelle
HTML-код
- Опубликовано: 24 авг 2024
- At the Mirabelle Bakery in Copenhagen the talented bakers bake a lot of sourdough bread everyday for their happy customers and their fellow restaurant at the Relæ Community: Relæ, Manfreds, BÆST and the Mirabelle Restaurant.
FOLLOW MIRABELLE:
Facebook: / mirabellecph
Instagram: / mirabelle_cph
Very nice and informing video. Do you use measurements for the water, cause in the video it did not look like it.
Also, I am impressed by how the dough holds its shape, even though it is not tucked in before getting into the basket.
Can you share the recipe? I would like to try this, thanks
this looks amazing !
Thank you, Ivan! You should definitely visit Mirabelle Bakery in Copenhagen and taste it your self 😀
Does salt gets added to the recipe at all or does it get left out? Very good video guys.
I think they skipped it from the video, but they used it.
would you mind sharing the levain% and mixing times? it looks awsome
I dont know if theyll share the recipe, but by the looks of it, its a high hydration, mostly white flour, thats why you get that open crumb
@@franciscocampana7187 there are a lot of whole wheat flour in it too. Check it at 1:00! ;)
Which flour(s) are using? Congratulations for this amazing result. I’ll pass by your bakery without doubt when I visit Copenhagen
Korn byMølle flour. Regional Mill
Only baked at 260 Celsius? Wow
Hi Angela. Thanks for your comment. We actually bake the sourdough bread at 260 celcius with steam for the first half and then at 230 celcius (vented) to develop the crust :-)