I'm pretty sure the baker threw the shaped dough into the banneton seam side down. I hear, if they are going to be cold proofed for an extended time it works good! Going to try this method! I like the idea of a very small mother dough too, as well as an all whole wheat leaven! The whole wheat gets really softened this way. Thanks Gluten Morgan, great video!
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Holy Moly! He was baking from home and in 4 years he was able to make that investment? Very impressive!
Wow! Hard work pay off. Good luck to you
I'm pretty sure the baker threw the shaped dough into the banneton seam side down. I hear, if they are going to be cold proofed for an extended time it works good! Going to try this method! I like the idea of a very small mother dough too, as well as an all whole wheat leaven! The whole wheat gets really softened this way. Thanks Gluten Morgan, great video!
I only keep a small mother starter as well and make other, bigger starters as needed from that! So much easier to maintain and store!
Milanaise floor! I use the same! It is produced in Québec, Canada. Organic floor. ❤
Pretty awesome especially grandma starter
Wow! Two minutes in and I learned a new way to shape a batard. Thanks.
This guy seems like such a kind person
Thumbs up for using Celsius and the metric system