Evolutions in Bread: Mixing the Bread Dough
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- Опубликовано: 12 сен 2024
- How to mix your bread dough with levain culture, a crucial step in all of the bread recipes in Evolutions in Bread.
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I started using your Flour Water Salt Yeast book. This is helpful. Thank you Ken. I've made 3 batches of the Saturday Bread. Love the flavor and texture.
Got your book love this demo so cool to learn from a pro! Thank you Thank you
Thanks Ken! I just bought the book FWSY and these videos are a great supplement to your outstanding book. My favorite part of the book is your journey to the world of baking bread. I'm recently retired and I found that section inspirational. -Mike
I've loved the videos to go along with your book. I bought the book after a fellow brought (your Saturday white) bread to a pot luck Christmas lunch at work. It was really good! I asked if his wife had made it. He indignantly replied that he had made it. I figured if that guy could make good bread, so could I. I got the Flour, Water, Salt and Yeast Book 5 years ago, and a new passion was born! Thank you so much!
Hi Ken Forkish... I'm new in SourDough journey and I purchased your book all of sudden, without googling it first...and I loaf it!!!.. No regret ☺️... I wish I can make a good loaf of bread from your book. Your video is indeed super helpful.
Just made my first bread last night from your first book. Everyone loved it!
I have a bad neck. Therefore, I do not have a lot of strength so I stayed away from traditional bread making.
Your method is easy enough for even me to accomplish. Though I do have to use both hands (mine are small) rather than just one.
I’ll be teaching my grandchildren how to make bread using your methods while my daughter and her family are with us during their build. I can’t wait!
Ken, I just bought your book, and I found it very well written and explained in a way that allows to understand the whole process and the key issues. I found your recipes related to personal schedules highly usefull. I was just lacking the video to fill de mechanics. Thanks!
Thank you. This is a perfect compliment to the book.
I'd love to see a book on pastries, rolls, etc.
I love how the bucket contains the mess.
Fun video. Excited for the new book!
Hi Ken. Getting ready to try your shokupan recipe in your new cookbook. Would rather do rolls instead of pan loaf. Do I need to do anything different? Have both of your bread books and especially like the format of the new one. Please don’t ever retire! Thanks for your feedback.
Fun times with bread!
Hello Ken, big fan of your book. Just wondering your personal pre-fermented bread dough favorite: Biga or Poolish?
Not for nothing, but the American Weigh scales are the best. I've had two for the past 8 years.
Probaby not preferred. Can I use a zojirushi bread maker to make the dough?