Machine mix sourdough bread start to finish
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- Опубликовано: 8 июл 2024
- These simple sourdough breads can be your daily bread. Great tasting and wonderful crumb.
Levain:
154g wheat starter
67g whole wheat flour
44g water at 40c
Ferment at 30c for 4 hours.
Dough:
265g levain
600g spelt flour
300g strong bread flour
55g whole wheat flour
700g water
22g salt
Mix slow for 4 minutes without salt.
Add salt and mix for 4 minutes at high speed.
Bulk ferment 4-4,5 hours at 25c.
Make 1 fold after 1,5-2 hours of bulk ferment.
Preshape into rounds.
Rest for 40 minutes.
Final shape.
Cold proof in fridge for 12-15 hours.
Bake for 40-50 minutes. First 15 minutes with steam at 240c. Without steam at 200c until done.
00:00 Intro
00:16 Ingredients
00:54 Mix
02:18 1st fold
03:16 Preshaping
04:47 Shaping
06:56 Bake
07:51 Results Хобби
Hey Per, hello from Fox Island River Newfoundland. Just came across your really good bread video and really enjoyed it!! Nice dough machine
Hi Rebecca! Many thanks for such a nice comment! 😍 Fox Island River looks magical 🤗
👍👏👏👏👏👏👏🧡❤❤🤍💕💞💞🤩😍et sans forcé, une belle miche de pain @@@ je vais l'essayer !
Merci Emanuelle 🤗 Bonne chance! ⭐⭐⭐