You are using your gift of cooking and canning to help educate those with ears to hear. What a great legacy, to put information out there, at a time when we may need to get back to basics to save money and eat. If restaurants close, and food shortages happen, we need to be more self reliant. Many thanks!
This video was very good thank you for making it. I just got the book for my birthday and it was very nice to see the recipe made by someone who also followed the book.
I'm starting out. Some videos I watch assume some background knowledge. Some act as if they want to be admired or cute when I only want to know, not entertained. I got more out of your presentation than any. You explain very clearly, very much to the point and a little as to why. Things I've been reading about. Thanks.
I honestly have found no clear explanations of poolish and biga where I even want to try the recipe because it's seems like a different language. Dr. Pamela Cantrell to the rescue, and as usual brings the truth as clearly and precisely as I could ask for. I am amazed at how well I can digest the information. Thank you! P.S. Now that I'm becoming a better cook, the time has come for me to put a ring on myself before someone else notices. You both are invited to the nuptials. 🤣😂😁 Thanks again! 😊 James
James: Congratulations on your upcoming nuptials! We are very happy that Pam was able to assist you in interpreting poolish and biga recipes. Thanks for watching our channel. Jim
I have recently been experimenting with artisan bread. Today, I did 50% whole wheat biga bread. Wow! Some of the best bread I ever had (not my skill, just a great recipe and teqnique). It really has a biga flavour than other recipes I've tried 😉
I would like to hear about the differences between the finished products, biga vs poolish (poolish in another video). Was one better than the other in taste or crumb or in any other way ?
They are nearly identical in every way except for taste, and even then, only slightly different. My personal preference is the poolish and I am not even sure I can describe the difference in any substantive way--just a bit more "earthy" perhaps.
I made two loaves with poolish and they turned out beautifully, but the crust is very tough-almost too tough to eat. However, I was improvising without a Dutch oven and that could be the problem. I’ve ordered a Dutch oven and can’t wait to try it.
Of COURSE Jim has a perfect reason to buy and bring you roses! You are special and no other reason is necessary!! Thanks for these informative yet easy to understand and follow videos. I want to just run out and buy all those buckets, baskets, thermometers and scales (oh and the book!) and do up some bread!! :)
You are very welcome, and thank you for watching. Ken's book is my favorite on artisan breads and it has changed the way I make bread. My personal favorite is the poolish!
I love bread I can’t wait to try this recipe I am just starting to learn to make bread so I am looking for simple easy recipes and this looks simple enough to try Only hard part might be the waiting I love the smell of bread baking it reminds me of my grandma baking every morning Thank you for sharing your recipe looks delicious
Fascinating. I love the crunchy crumb and the soft inside. Those look amazing and thank you for this tutorial. You're a wonderful and natural teacher. God bless.
You can actually put all the yeast into the water to activate the yeast. And the proceed to add to the flour. Much easier and works great Also you can put the biga into you larger bowl then put the water into your biga container to get the last bits and then add your flour, yeast and salt
There are lots of ways to make bread, to be sure. The recipe I follow is not my own, but rather one by a very famous artisan bread baker, and with the results I get, I will continue to follow his method. My previous way to make bread was very similar to the one you describe! Thanks for your comments.
RoseRed Homestead well I finally worked up the nerve to try this one after baking 50lbs of flour worth of no-knead and milk bread and seeing someone demonstrate the techniques described in FWSY like the pinch and fold and you made them a lot les daunting. They just came out of the oven and are two of my best looking loaves yet. Thanks yet again. With the yeast shortage there is glut of attention of natural levains and preferments but I bought two pounds of SAF back i late February and have had a hard time finding great yeasted and commercial yeast based preferment demonstrations like this. I love reading cookbooks but there is nothing as powerful as a good, well explained demonstration.
@@RoseRedHomestead Thank you. I´m now in the middle of making this bread, I´m looking forward to tasting it. And I got the book. I also loved your pie crust recipe and your advice on cleaning, sanitizing and disinfecting.
Oh no!!! Dear God please be careful. It would be easier to turn the ball of dough onto parchment paper and then you transfer it placing it gently into Dutch oven. Safety first!! 😘😘😘 P.S. parchment paper will help prevent the extra burnt on the bottom. Just my humble opinion...😉
Thanks for your suggestion. I am always very careful and it would be very difficult to place the loaf with parchment paper, which is why I use my hands.
Lodge makes very good cast iron pots. You can see them on our Amazon store: roseredhpomestead.com You have to accept the Cookies. They are located in the Pots and Pans and Off Grid Cooking sections. Jim
Such a great question! It took me some time to perfect the proofing test. I stick my index finger in flour and then poke it in the side of the proofing loaf up to about my first knuckle when I think it is about up to size. After removing my finger, I watch how the hole responds. If it immediately bounces back to where it was before the poke, it isn't done proofing. If it slowly moves back into place, it is time to pop the loaves into the oven. Hope that helps!
It is copyrighted material, so I can't publish it. But I can mention the book by Ken Forkish titled Flour, Water, Salt, Yeast. That is where my information and recipe comes from.
I bought them from Amazon. Here is the link. The buckets and lids are sold separately. www.amazon.com/gp/product/B00125NA0Y/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
I'm just starting these bread videos and I am curious as to the difference between not only the poolish and biga which you previously explained that preferred the poolish. How does it compare with the lavain? Great instructions, Thank you so much
Poolish and Biga are both pre-ferments meaning you don't use the levain with them. You use just a tiny bit of yeast and let part of the dough ferment overnight. With Poolish you mix up half the dough and let it ferment overnight while with Biga you mix up 80% of the dough.
Yes it did, but that was about 30 years ago and it is broken on one side and taped back together! LOL. I don't even know what brand it was because the lettering has worn off!
@@RoseRedHomestead i e done an Amazon search and there is t anything like it. I suppose I can find something that would work. I’m really enjoying your videos. I feel like I’ve missed out on learning so much from my grandmother and mother. Passing on tradition wasn’t something my family did. Your children and grandchildren are very fortunate. ❤️
Hi, I viewed the Poolish video as well. Can you tell me what is the difference in the final result of your beautiful looking breads. Both look the same. Is there any difference in taste between using Poolish or Biga?
You're the best. I tried your recipe (and other's) and yours is the one I keep repeating. Now committed to memory, and I bake your bread regularly for my family. I hear "Is dad baking bread this weekend?" From my kids and it makes me happy. Sometimes the dough falls when I put it into the Dutch oven, and it comes out flatter than I'd like. Can I proof it in cool dutch ovens and put them directly into a hot oven after they've done their final rise?
That is fantastic! So good for your kids to see you baking bread! When I pick up my loaves from the baskets, with one hand, I turn them over into the other hand and then with both hands, fold the loaf slightly in half to place in the hot Dutch ovens. Sometimes they do flatten a bit, but they always regain most of the height while baking. Preheating the Dutch ovens for 45 minutes before you place the bread in them is part of producing the height and the wonderful crust. You might loose those characteristics if you were to do as you suggest. But try it! See what happens!
Love your videos, research and helpful instruction! I'd like to suggest a future video if possible... Grinding flour and ratio for your favorite bread recipes . Example, when using hard red winter wheat -- do you alter recipes with 100% freshly ground flour, or mix ground with bread or all-purpose flour? How do you choose the course/fine settings for the type of end product? Thanks in advance and best regards!
I was thinking the same thing. How do we use wheat berries in these recipes. Not sure how to make AP with wheat berries but like using kamut or einkorn but don’t understand if weights if different flours are same measurements
Yes I always use bread flour as AP flour isn’t strong enough to get a good rise. Though Rose gets a fabulous rise. But AP flour usually doesn’t have enough protein. Generally 13grams AP is usually 10-12 grams depending on the brand. I use King Arthur Bread flour or Italian tipo 00. Just try the different flours. And feel free to half the recipe when experimenting. Enjoy
When I made this over the weekend, the final dough was way too sticky, and after turning it out of the proofing basket, it lost all of it's shape and flattened out. I know it was proofed properly, but is it possible I didn't develop the gluten enough during the folds?
Hmmm...I am not sure. When I turn mine out of the baskets and nearly fold them in half while placing them in the Dutch ovens so I don't burn myself, they go pretty flat. But they always rise up tall again during the baking process. Keep trying, and maybe add a bit more flour to eliminate the stickiness.
The containers I use for making artisan bread have measurement lines that help me determine double. But if you are experienced, you can pretty much eyeball it. Thanks for your question!
That is a really good question. I have not done that, but my best guess would be to freeze it right before the last proof in the baskets. Then when you take it from the freezer, place it in the proofing basket and wait for it to be completely proofed, which may take several hours. Good luck! And keep notes and come back and share!
I use Saf-Instant in the one-pound package. Here is a link. www.amazon.com/Saf-Instant-Yeast-Pound-Pouch/dp/B0001CXUHW/ref=sr_1_2?crid=QKDBRHGMOPQA&dchild=1&keywords=saf+instant+yeast&qid=1594179582&sprefix=saf+instant%2Caps%2C399&sr=8-2
You did a good job except I had problems following recipe. Sounded like you said 8 gm for flour and I needed to see a written recipe which I couldn’t find. I would have liked to see how it tasted how sour it was.
Great video, very well done. I enjoyed watching it. 2 question. What was your oven temperature and what brand dutch ovens did you have. They have nice big handles. Thank you. Liked an subscribed. Looking forward to watching your other videos
Thanks for joining us for our adventures! My oven runs hot, so instead of 475F like the recipe calls for, mine is set at 460F. Here is the link on Amazon for the Dutch ovens. www.amazon.com/gp/product/B0001DJVGK/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
You're not supposed to knead Biga as you don't want to develop gluten at that stage. Remember, it's just a pre ferment. Just distribute the water over the flour and shake the bowl from side to side for two minutes so the water is distributed evenly. Then leave it outside for an hour so the flour can absorb the water before putting it in the fridge.
Thanks for your comments. I am a big Krn Forkish fan--love his book--and follow his procedures to the T. I have never been disappointed. I am sure there are many procedure variations that still produce a fine loaf of biga! Thanks for watching.
On the weight, you really don’t have to weigh the H2O. A gram of water is equal to a mL of water. You should know this from your scientific background. I, too, have a science background. When watching a baker weigh his water, I thought it was strange because everyone who knows the metric system knows dry ingredients are measured in grams. Liquids are measured in milliliters. A 65% hydration would be 1000g of flour & 650 mL of water. Sorry, it drives me nuts. 🌰. But I do love these preferments!
Yes, I do know all that, of course. But a teacher must also think of the audience to ensure understanding across a variety of backgrounds. You have a good level of understanding of these concepts, but not everyone does, so I ask for your patience when I appear to teach below your level.
This is ridiculous this is so time-consuming you've made shorter processes of making bread I've made artisan bread I don't care for it up that much uh and as I say this is unbelievable sorry
I love your little wiggle when you said "we're doing this together". Cute.
Thank you for your teaching, I would like a demonstration of fresh milled flour and a biga.
You are using your gift of cooking and canning to help educate those with ears to hear. What a great legacy, to put information out there, at a time when we may need to get back to basics to save money and eat. If restaurants close, and food shortages happen, we need to be more self reliant. Many thanks!
Wow, thank you! I appreciate that.
This video was very good thank you for making it. I just got the book for my birthday and it was very nice to see the recipe made by someone who also followed the book.
I'm starting out. Some videos I watch assume some background knowledge. Some act as if they want to be admired or cute when I only want to know, not entertained. I got more out of your presentation than any. You explain very clearly, very much to the point and a little as to why. Things I've been reading about. Thanks.
I honestly have found no clear explanations of poolish and biga where I even want to try the recipe because it's seems like a different language. Dr. Pamela Cantrell to the rescue, and as usual brings the truth as clearly and precisely as I could ask for. I am amazed at how well I can digest the information. Thank you!
P.S. Now that I'm becoming a better cook, the time has come for me to put a ring on myself before someone else notices. You both are invited to the nuptials. 🤣😂😁
Thanks again! 😊
James
James: Congratulations on your upcoming nuptials! We are very happy that Pam was able to assist you in interpreting poolish and biga recipes. Thanks for watching our channel. Jim
I have recently been experimenting with artisan bread. Today, I did 50% whole wheat biga bread. Wow! Some of the best bread I ever had (not my skill, just a great recipe and teqnique). It really has a biga flavour than other recipes I've tried 😉
I love your show! You are such a good teacher ❤
Thank you so much!
It is interesting that you measure and weigh everything so perfectly, then eyeball the halves of dough. Very artisan indeed!
That is a good observation!
I love the way you explain everything so clearly. I become fascinated with things I didn’t know I was interested in.
Awesome! Thank you!
I would like to hear about the differences between the finished products, biga vs poolish (poolish in another video). Was one better than the other in taste or crumb or in any other
way ?
They are nearly identical in every way except for taste, and even then, only slightly different. My personal preference is the poolish and I am not even sure I can describe the difference in any substantive way--just a bit more "earthy" perhaps.
I just watched the video and was gonna ask the exact same thing! 😆
I made two loaves with poolish and they turned out beautifully, but the crust is very tough-almost too tough to eat. However, I was improvising without a Dutch oven and that could be the problem. I’ve ordered a Dutch oven and can’t wait to try it.
I thoroughly enjoy watching you. I learn so much from you. I'll have to try to make your artisan bread. Thank you
We really enjoy it. Thank you.
Of COURSE Jim has a perfect reason to buy and bring you roses! You are special and no other reason is necessary!! Thanks for these informative yet easy to understand and follow videos. I want to just run out and buy all those buckets, baskets, thermometers and scales (oh and the book!) and do up some bread!! :)
Wow, thank you. When I read that book, I had to do exactly that and I have not been disappointed! Thanks for watching.
Thank you for your wonderful video. I am really looking forward to working with the biga and other techniques that he presents in his book.
You are very welcome, and thank you for watching. Ken's book is my favorite on artisan breads and it has changed the way I make bread. My personal favorite is the poolish!
I love bread
I can’t wait to try this recipe
I am just starting to learn to make bread so I am looking for simple easy recipes and this looks simple enough to try
Only hard part might be the waiting I love the smell of bread baking it reminds me of my grandma baking every morning
Thank you for sharing your recipe looks delicious
Thanks for your comment, Mayra. All these bread recipes are from my favorite book by Ken Forkish: Flour Water Salt Yeast. It is a great book!
Where did you find the recipe?
@@cjberg17 hi from the book ken forkish flour water salt yeast
But she gave the recipe in the video
Fascinating. I love the crunchy crumb and the soft inside. Those look amazing and thank you for this tutorial. You're a wonderful and natural teacher. God bless.
Thanks so much 😊. And thank you for watching.
Such a nice soft dough would make marvelous rolls as well.
Yes, definitely
You can actually put all the yeast into the water to activate the yeast. And the proceed to add to the flour. Much easier and works great
Also you can put the biga into you larger bowl then put the water into your biga container to get the last bits and then add your flour, yeast and salt
There are lots of ways to make bread, to be sure. The recipe I follow is not my own, but rather one by a very famous artisan bread baker, and with the results I get, I will continue to follow his method. My previous way to make bread was very similar to the one you describe! Thanks for your comments.
Great video. Thank you. Refreshing to see someone faithfully execute and explain an expertly crafted recipe/technique.
Glad you enjoyed it! But the real thanks goes to Ken Forkish whose book I use for my recipes. Thanks for watching and for your comments.
RoseRed Homestead well I finally worked up the nerve to try this one after baking 50lbs of flour worth of no-knead and milk bread and seeing someone demonstrate the techniques described in FWSY like the pinch and fold and you made them a lot les daunting. They just came out of the oven and are two of my best looking loaves yet. Thanks yet again. With the yeast shortage there is glut of attention of natural levains and preferments but I bought two pounds of SAF back i late February and have had a hard time finding great yeasted and commercial yeast based preferment demonstrations like this. I love reading cookbooks but there is nothing as powerful as a good, well explained demonstration.
I make a 100/100 polish and it works great!
I’m getting the book! I have been so Intimidated of baking bread, but after watching you in a number of your videos doing it I’m ready for it.
Hope you enjoy it! It is certainly one of my favorites.
Which preferment do you like the most (taste, moistness etc) Poolish, Biga etc.?
Thank you very much for the demonstrations! I enjoyed and learned much from them.
Glad it was helpful! Thank you for watching.
My kitchen is usually cold unless the oven is on. I have a proofing setting on my oven, which works great.
Southern Momma: That's a great idea! Jim
I just love your videos! So informative.
Thank you.
Thank you for your video! That is the most beautiful bread. I will have to try this.
You are so welcome!
Thank you so much for this recipe. I looked up Ken Forkish´s book and I´m now planning to get it as soon as possible.
It is a great book--hope you enjoy it as much as I do.
@@RoseRedHomestead Thank you. I´m now in the middle of making this bread, I´m looking forward to tasting it. And I got the book. I also loved your pie crust recipe and your advice on cleaning, sanitizing and disinfecting.
Was wondering if I could use fresh ground wheat flour?
Oh no!!! Dear God please be careful. It would be easier to turn the ball of dough onto parchment paper and then you transfer it placing it gently into Dutch oven. Safety first!! 😘😘😘
P.S. parchment paper will help prevent the extra burnt on the bottom.
Just my humble opinion...😉
Thanks for your suggestion. I am always very careful and it would be very difficult to place the loaf with parchment paper, which is why I use my hands.
Szeretném megkárdezni, hogy ezeket az öntöttvas edényeket, akiket te használsz, hol lehet megvásárolni.
Nagyon szép a kenyér. Jó látni a videódat.
Lodge makes very good cast iron pots. You can see them on our Amazon store: roseredhpomestead.com You have to accept the Cookies. They are located in the Pots and Pans and Off Grid Cooking sections. Jim
How did you know that the proofing was done?
Such a great question! It took me some time to perfect the proofing test. I stick my index finger in flour and then poke it in the side of the proofing loaf up to about my first knuckle when I think it is about up to size. After removing my finger, I watch how the hole responds. If it immediately bounces back to where it was before the poke, it isn't done proofing. If it slowly moves back into place, it is time to pop the loaves into the oven. Hope that helps!
I would love the recipe and process for making Biga Bread with pre-ferment.
It is copyrighted material, so I can't publish it. But I can mention the book by Ken Forkish titled Flour, Water, Salt, Yeast. That is where my information and recipe comes from.
I love Ken’s recipes, however I always have trouble with his Poolish& Biga breads tasting bitter. Any thoughts on what I might be doing wrong?
i left my Biga 3 nights and it smelled delicious... is this against the purpose ?
The purpose is to end up with delicious bread!!! So, it sounds like you accomplished what you set out to do.
Where did you purchase the measuring bucket with the lid?
I bought them from Amazon. Here is the link. The buckets and lids are sold separately. www.amazon.com/gp/product/B00125NA0Y/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
I'm just starting these bread videos and I am curious as to the difference between not only the poolish and biga which you previously explained that preferred the poolish. How does it compare with the lavain? Great instructions, Thank you so much
Poolish and Biga are both pre-ferments meaning you don't use the levain with them. You use just a tiny bit of yeast and let part of the dough ferment overnight. With Poolish you mix up half the dough and let it ferment overnight while with Biga you mix up 80% of the dough.
Pam, did that container come with your scale? I am looking for a replacement food scale
Yes it did, but that was about 30 years ago and it is broken on one side and taped back together! LOL. I don't even know what brand it was because the lettering has worn off!
@@RoseRedHomestead i e done an Amazon search and there is t anything like it. I suppose I can find something that would work. I’m really enjoying your videos. I feel like I’ve missed out on learning so much from my grandmother and mother. Passing on tradition wasn’t something my family did. Your children and grandchildren are very fortunate. ❤️
Very nice demonstration. Can the ingredients be cut in half to make a single boule?
Yes, absolutely.
So I have a fermenting box that can hold these containers - would that be helpful? I can set it at any temp.
How lovely! Sure--use it and set it for 70 degrees. My kitchen is fairly constant at that temp at night, but if I had one of those, I would use it!
Hi, I viewed the Poolish video as well. Can you tell me what is the difference in the final result of your beautiful looking breads. Both look the same. Is there any difference in taste between using Poolish or Biga?
There is a slight difference in taste, but not much. My favorite is the poolish--it is the one I bake every week. Thanks for your question.
You're the best. I tried your recipe (and other's) and yours is the one I keep repeating. Now committed to memory, and I bake your bread regularly for my family. I hear "Is dad baking bread this weekend?" From my kids and it makes me happy. Sometimes the dough falls when I put it into the Dutch oven, and it comes out flatter than I'd like. Can I proof it in cool dutch ovens and put them directly into a hot oven after they've done their final rise?
That is fantastic! So good for your kids to see you baking bread! When I pick up my loaves from the baskets, with one hand, I turn them over into the other hand and then with both hands, fold the loaf slightly in half to place in the hot Dutch ovens. Sometimes they do flatten a bit, but they always regain most of the height while baking. Preheating the Dutch ovens for 45 minutes before you place the bread in them is part of producing the height and the wonderful crust. You might loose those characteristics if you were to do as you suggest. But try it! See what happens!
What is the weight of water you add to the 800g of flour in the first step?
Emilia: If I remember correctly, that answer is in the first part of the video. Jim
@@RoseRedHomestead It came out wonderfully btw thank you
What size Dutch oven are you using?
Four quart.
What size dutch oven do you use?
We use either a 10-inch or 12-inch. Jim
Have you thought about making fresh pasta? something I have always wanted to perfect.
I have never done that...I would need to learn! Thanks for the idea.
Love your videos, research and helpful instruction! I'd like to suggest a future video if possible... Grinding flour and ratio for your favorite bread recipes . Example, when using hard red winter wheat -- do you alter recipes with 100% freshly ground flour, or mix ground with bread or all-purpose flour? How do you choose the course/fine settings for the type of end product? Thanks in advance and best regards!
Great suggestion! I am going to start a series on Bread Baking Basics in a couple of weeks, so I can certainly include that.
I was thinking the same thing. How do we use wheat berries in these recipes. Not sure how to make AP with wheat berries but like using kamut or einkorn but don’t understand if weights if different flours are same measurements
So you used AP four. Is there any benefit in using higher protein bread?
I use King Arthur unbleached flour. I am not sure of any added benefit.
Yes I always use bread flour as AP flour isn’t strong enough to get a good rise. Though Rose gets a fabulous rise. But AP flour usually doesn’t have enough protein. Generally 13grams AP is usually 10-12 grams depending on the brand. I use King Arthur Bread flour or Italian tipo 00. Just try the different flours. And feel free to half the recipe when experimenting. Enjoy
When I made this over the weekend, the final dough was way too sticky, and after turning it out of the proofing basket, it lost all of it's shape and flattened out. I know it was proofed properly, but is it possible I didn't develop the gluten enough during the folds?
Hmmm...I am not sure. When I turn mine out of the baskets and nearly fold them in half while placing them in the Dutch ovens so I don't burn myself, they go pretty flat. But they always rise up tall again during the baking process. Keep trying, and maybe add a bit more flour to eliminate the stickiness.
So what do you consider double in size. Is that a judgement call?
The containers I use for making artisan bread have measurement lines that help me determine double. But if you are experienced, you can pretty much eyeball it. Thanks for your question!
RoseRed Homestead I have the same containers you have. They are great!
If I make enough of this dough for 2 loaves, can I freeze any of the dough? And if so at which point in the process?
That is a really good question. I have not done that, but my best guess would be to freeze it right before the last proof in the baskets. Then when you take it from the freezer, place it in the proofing basket and wait for it to be completely proofed, which may take several hours. Good luck! And keep notes and come back and share!
That was my thinking too, I'll keep you posted! Thanks for the response
It worked pretty well, the dough came back to life once defrosted, proved and backed in to a nice loaf.
Pls what are those buckets
I love those containers. I have them listed on our Amazon store for convenience. roseredhomestead.com/amazon-rosered
I suggest you you put a cooking sheet pan in the oven and the Dutch pot right on top it won't BURN the BOTTOM of the bread
Thanks for the tip! But although the bottom gets quite brown, I've never really burned the bread.
Great video - what kind of instant yeast do you use?
I use Saf-Instant in the one-pound package. Here is a link. www.amazon.com/Saf-Instant-Yeast-Pound-Pouch/dp/B0001CXUHW/ref=sr_1_2?crid=QKDBRHGMOPQA&dchild=1&keywords=saf+instant+yeast&qid=1594179582&sprefix=saf+instant%2Caps%2C399&sr=8-2
RoseRed Homestead thanks - got some - great product.
do you use instant yeast or dry active?
Instant.
You did a good job except I had problems following recipe. Sounded like you said 8 gm for flour and I needed to see a written recipe which I couldn’t find. I would have liked to see how it tasted how sour it was.
It is copyrighted in the book I mentioned--my.visme.co/view/q68w9x7q-owplnmp9owr32zd6
Great video, very well done. I enjoyed watching it.
2 question. What was your oven temperature and what brand dutch ovens did you have. They have nice big handles. Thank you. Liked an subscribed. Looking forward to watching your other videos
Thanks for joining us for our adventures! My oven runs hot, so instead of 475F like the recipe calls for, mine is set at 460F. Here is the link on Amazon for the Dutch ovens. www.amazon.com/gp/product/B0001DJVGK/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
@@RoseRedHomestead that's perfect!!! Thank you!!!! I was looking there but I didn't see you the model that you had.
Thanks!!!!
You are making a “boule”. Do not pronounce the e. To make the boule you use the verb “bouler. French and LDS in Toronto, Canada.
Thank you.
You're not supposed to knead Biga as you don't want to develop gluten at that stage. Remember, it's just a pre ferment. Just distribute the water over the flour and shake the bowl from side to side for two minutes so the water is distributed evenly. Then leave it outside for an hour so the flour can absorb the water before putting it in the fridge.
Thanks for your comments. I am a big Krn Forkish fan--love his book--and follow his procedures to the T. I have never been disappointed. I am sure there are many procedure variations that still produce a fine loaf of biga! Thanks for watching.
On the weight, you really don’t have to weigh the H2O. A gram of water is equal to a mL of water. You should know this from your scientific background. I, too, have a science background. When watching a baker weigh his water, I thought it was strange because everyone who knows the metric system knows dry ingredients are measured in grams. Liquids are measured in milliliters. A 65% hydration would be 1000g of flour & 650 mL of water. Sorry, it drives me nuts. 🌰. But I do love these preferments!
Yes, I do know all that, of course. But a teacher must also think of the audience to ensure understanding across a variety of backgrounds. You have a good level of understanding of these concepts, but not everyone does, so I ask for your patience when I appear to teach below your level.
It drives nuts every european.
This is ridiculous this is so time-consuming you've made shorter processes of making bread I've made artisan bread I don't care for it up that much uh and as I say this is unbelievable sorry