Excellent thanks I think I will try to make something similar here in Argentina Today I will go to the bakery to see if they have sour dough bread Thanks
Hello Antoine, thank you for sharing the recipe! I was wondering though how long you approximately leave the dough for the bulk fermentation after laminating it?
Did work 😊 I added some tiny amount of fresh yeast after the fermentolyse, but not more than a tiny lump the size of a pea. Made the recipe twice and worked out well both times. The bulk fermentation took less than an hour at hot summer weather and 2 hours at cooler temperatures, I guess it depends a lot on weather, flavour, condition of the starter and, for cowards like me, amount of additional yeast. However, the results are really worth the effort!
@annapetri-satter844 Thank you so much that you tried my recipe and you are happy with it the result. Yes the weather is take part of the process. Here in Malta with high humidity is more hardly to work with dough. As you mentioned the temperature in your environment is the key factor. But for me this is the most delicious bread. Thank you for watching my recipes.
Excellent, this answers the question that I had. The instruction for bulk fermentation gets lost with the guitar music. Perhaps a bit quite for future videos. Many thanks.
These are good things.Keep posting and good work.
Thank you so much
Excellent thanks
I think I will try to make something similar here in Argentina
Today I will go to the bakery to see if they have sour dough bread
Thanks
Thank you for your comment, yes, you should try ❤😊
Great Maltese Ftira!!!
👋👌
Thank you
The best Maltese Bread ever ❤
Thank you so much for sharing, I have been trying to find a recipe that doesn't contain yeast. Now I have.
Thank you so much for watching.
❤@@foodnbake
Good Job Bro!
Thank you so much
Hello Antoine, thank you for sharing the recipe! I was wondering though how long you approximately leave the dough for the bulk fermentation after laminating it?
Hello, Thank you for your comment, I leave the dough to rise about 75% before shaping from the initial stage.
Did work 😊 I added some tiny amount of fresh yeast after the fermentolyse, but not more than a tiny lump the size of a pea. Made the recipe twice and worked out well both times. The bulk fermentation took less than an hour at hot summer weather and 2 hours at cooler temperatures, I guess it depends a lot on weather, flavour, condition of the starter and, for cowards like me, amount of additional yeast. However, the results are really worth the effort!
@annapetri-satter844 Thank you so much that you tried my recipe and you are happy with it the result. Yes the weather is take part of the process. Here in Malta with high humidity is more hardly to work with dough. As you mentioned the temperature in your environment is the key factor. But for me this is the most delicious bread. Thank you for watching my recipes.
Excellent, this answers the question that I had. The instruction for bulk fermentation gets lost with the guitar music. Perhaps a bit quite for future videos. Many thanks.
@iandewar5620 Thank you for commend and especial for your note.
Autolyse is without the starter ?
Yes and I agree with you.Preferable Flour and water, but still with starter can develope the glueten .
@@foodnbakeyes indeed it works well :))
@@drmichaela.riccioli4147 Thank you so much
Prosit Anoine. Min fejn insib nixtri dqiq tal-hobz jekk joghgbok?
Grazzi hafna. Supermarkets issib fil- health section organic flour green packet.
Grazzi hafna hafna - lovely recipe
Thank you so much
From where one can buy a plastic container similar to the one used for bulk fermentation in Malta?
@AdamSpiteri177 This I bought it from Amazon, not from Malta
What is sourdough and where do I find to buy it. Thanks
Sourdough is a natural yeast. Is a process made from water and flour. I have video how to make it. If you live in Malta I can give you. Thank you
@@foodnbakeI would love the recipe please. Thank you in advance. X
🤤🤤🤤
Thank you