Відео

Sign of a Master Baker, for each step checking the dough is crucial

I have arched one video after another searching for how to improve my banquettes. Finally, someone who explains why we do things and how to do them, or not. Outstanding video.

Delicious chef

How long in the proof and after proof can I frozen the croissant, to use in another day?

Спасибо, ваша информация мне помогла в работе

I just watched a video on a baker in Paris that won the best baguette. He said that you want three different hole sizes in the baguette.

Thank you for sharing your knowledge!

How to integrate the poolish into the percentage of the recipe; into the flour percent or into the water percent or as a separate ingredient with his own percent, and what percent is? I checked the baker's math video, and I'm not clear about this. Thanks very much for this series of videos. They are very professional and educational.

So much learnings about baguette. Thanks!

The analysis of scoring in this video is very valuable. Thanks for the advice.

Very educational! What percentage water in your dough for baguettes?

What type of flour do you use for Baguettes ?

Love watching your work, thank you please keep the instruction coming

very helpful information here, thanks

Why no weights ?

Plz do mention content Quantities also.

Wearing gloves is not needed to portion your polish, just have bucket of water handy and keep your hand wet. Then once you are done you can clean your hand off in that bucket of water then that water can be used in your formula.

Say "Master Baker" 10 times very fast

Very interesting, thanks.

thank you so much for these, they're super helpful