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San Francisco Baking Institute 2020
Приєднався 27 сер 2020
This platform will be used to upload free videos for all bakers worldwide, whether at home or in a business we hope to have videos that will provide you with all the knowledge you need to improve your baking skills.
*We did have an old youtube channel under the same name that is no longer in use. Please follow this active account. Thank you and Happy Baking
*We did have an old youtube channel under the same name that is no longer in use. Please follow this active account. Thank you and Happy Baking
Basic Sourdough
Basic Sourdough
Makes 2 loaves at ~800g each
1. Prepare levain:
120g (1cup) Flour
120g (1/2 cup) Water at ~80F
40g (2 ½ TBSP) liquid starter
Mix until smooth. Cover and let it ferment at room temperature for 12-18 hours.
When the sourdough is matured, it should smell like yogurt and have a jiggly consistency with a lot of bubbles on top.
2. Mix final dough:
800g (6 ½ cup) Flour
580g (2 ½ cup) Water at ~90F
18g (3 ¼ tsp) Salt
240g Levain
Mix until combined.
DDT 78-80F.
3 hour first fermentation.
2 fold - one fold after each hour.
Divide in half, and preshape into 2 rounds.
Rest for 20 min.
Final shape into a round, and place seam side up in a dusted basket.
Proof at RT for ~1 hour and retard in refrigerator.
Baking
Take the baskets out of the refrigerator 1 hour before baking.
Preheat the oven: 450-480F for convection oven / 480-500F for non-convection oven.
Bake for 20 min with the lid on, remove the loaf with the Dutch oven and continue baking for 20 more min.
EXTRA: Variations
• Sprinkle some sesame seeds or rolled oats in the basket before placing the dough. The seeds and oats will stick on the crust and add a nice crunch.
• Substitute 100-200g of flour in the final dough with whole wheat or other whole grain flour. Add a splash more water, as whole grain flours absorb more water.
• Fold in ~300g of one or a combination of following: toasted nuts (walnuts or pecans), dried fruits (raisin, cranberry, fig, apricot), pitted and rinsed olives.
Makes 2 loaves at ~800g each
1. Prepare levain:
120g (1cup) Flour
120g (1/2 cup) Water at ~80F
40g (2 ½ TBSP) liquid starter
Mix until smooth. Cover and let it ferment at room temperature for 12-18 hours.
When the sourdough is matured, it should smell like yogurt and have a jiggly consistency with a lot of bubbles on top.
2. Mix final dough:
800g (6 ½ cup) Flour
580g (2 ½ cup) Water at ~90F
18g (3 ¼ tsp) Salt
240g Levain
Mix until combined.
DDT 78-80F.
3 hour first fermentation.
2 fold - one fold after each hour.
Divide in half, and preshape into 2 rounds.
Rest for 20 min.
Final shape into a round, and place seam side up in a dusted basket.
Proof at RT for ~1 hour and retard in refrigerator.
Baking
Take the baskets out of the refrigerator 1 hour before baking.
Preheat the oven: 450-480F for convection oven / 480-500F for non-convection oven.
Bake for 20 min with the lid on, remove the loaf with the Dutch oven and continue baking for 20 more min.
EXTRA: Variations
• Sprinkle some sesame seeds or rolled oats in the basket before placing the dough. The seeds and oats will stick on the crust and add a nice crunch.
• Substitute 100-200g of flour in the final dough with whole wheat or other whole grain flour. Add a splash more water, as whole grain flours absorb more water.
• Fold in ~300g of one or a combination of following: toasted nuts (walnuts or pecans), dried fruits (raisin, cranberry, fig, apricot), pitted and rinsed olives.
Переглядів: 11 578
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Переглядів 90 тис.3 роки тому
How to use a lame/ Scoring Batards Setting up a lame(scoring blade) Proper and Improper was of scoring batards
All of these loaves are better than my best loaf 😂😢
Incomplete
Nice technique. I shall try on my next batch. Thanks.
Where can I get a lame like this one? thank you
What kind of parchment paper is that? If I heat my oven over 425 degrees F, parchment paper starts smoldering.
Make it look so easy! 🔥
Hello, are we supposed to wash the blade with water after use or no need?
Excellent video. I learned so much more than I expected. I didn’t realize that scoring the bread in such a way would promote better air bubbles when baking.
thank you!
Thankyou very much for a very clear easy to follow tutorial .Shaping is extremely important in bread baking in my opinion
Do you bake the bread with the seam side down or seam side up?
Perfect discretion! Just what i wanted. Thank u very much!
🏆🏆
excellent video thank you
I was just rolling it 😂 thank you for sharing the correct way! ❤
Very well done, great explanations and visual context. Thank you.
Really helpful thank you.
Great video. Thank you!
I’m curious why you use rye flour when eventually you’re going to all white wheat?
Where have you been all my life. Outstanding video and live the no nonsense, wham bam thank you ma’am, approach. Thank you.
Ha I’ve been putting mine seam down in couche all this time. Oops
Awesome! Thank you! Great explanation demonstration!
How would you feel about uploading this again? It seems the video isn't complete. I know others have commented already. So, just a friendly reminder 😊.
Superb demonstration . Thank you.
Great technique and no useless gabbing
Can you use pastry flour for cupcakes?? Thank you
wowww! It's looks amazing 🎉🎉🎉
Excellent guide thank you
Great tutorial! Thank you!
❤❤❤
FYI how to make bread , pastry n cake dough has a 3 sort flour like wheat flour , maizena flour n hunkwe fluor : 1. Wheat fluor : has 3 type categorized that is : ~. Higher protein flour usually uses to make pasta , donut , n puff pastry cause higher protein flour makes elastic dough n didn't easier broken ~. And then medium protein flour uses to make traditional cake cause has soft texture expand ~. Lower protein flour usually uses to make cookies , pie cause has a crispy characteristic into to makes dough.. 2. Maizena flour : maizena flour or corn flour has a paleness color n muddy bit.. Usually uses to makes sous ingredient , puding , n sponge cake n cookies 3. Hunkwe flour : hunkwe flour made from ming bean fluor has a white color , hard teksture n aromatic smell usually yo makes puding , banana cake .. Okay thanks ..
Thank you so much for explaining this so well. I really didn’t understand until seeing this.
This is surprising from one of the best baking schools. Very amateur comparison. Stones are not great heat sources and to use ice as a steam source is not the best method. A steel and boiling water into a cast iron pan=amazing steam. Secondly, the size of the DO was incredibly small for the dough inserted. Of course it will bake as a round because it was jammed in there.
Ohhhhh... I wish I had seen this video before I made my bread today. :(
this video is hard to watch, the oven and Cast-Iron Dutch Oven are so rusted and dirty. and the Dutch oven is not the right size for the Batard bread.
Are you using all purpose or bread flour??
My levain is all ready and I'm about to make my first loaf. I'm soooo excited!
Idk why I feel the need to update this comment but my first loaf is in the oven and OMG!!!!! The crust looks very bubbly I am so excited. Thank you for the recipe, I hope the inside looks as good as the outside does!
Late to respond, but they're probably using bread flour, or some other high protein flour around 11-15% hardness. As for how coarsely milled, I'm not sure, but it's unlikely they're using all-purpose. Lighter breads will use more finely milled flours, while denser breads use coarser flours. It's also important to keep in mind coarser flours absorb more water, which is good for high hydration sourdough like the one they make here. Hope this helps! Also it's great to hear your baking went well!
Genuinely the best video on UA-cam about scoring & lames. Thank you so much!!! I finally understand what I’m doing wrong ❤
awesome vid. can u please tell me what is the first starter that u pour the water and flour into? is it fast acting yeast, or something else?
It's sourdough starter! Different than packet yeast
P
This is not a good comparison because your Dutch oven was not adequately sized to accommodate the loaf you were baking.
Love your video 😻
So helpful! Thank you!! :)
what flour for chewy texture? i like my batter to be chewy
Thank you for this comprehensive guide! The directions were clear and concise and I understood so much more after watching this. Pizza For you 🍕🍕🍕🍕🍕 and thank you Nicole Lin
Thank you!
This is a very good explanation. Thank you very much!
Thank you for this, super informative.
Thank you!!!
Very helpful. Thanks. 🍞
This is such a good, short and straigtforward description/tutorial . I now realise where I have been going worng for the last year . Thank you very mcuh and 10 out of 10 !