Making sourdough bread the fastest in the world_Quick Starter Prototype Test_CENTRAL MILLING Flour
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- Опубліковано 23 лип 2022
- If you mix water, flour, and the prototype quick starter,
After about 10 hours, it is said to be in a sourdough starter state that can be used immediately for baking.
By analyzing PHILLY GEMMA's natural sourdough starter, the strain corresponding to the dominant species was selected.
It was made with a product called Quick Starter, and it is said that if you use the Quick Starter, you can immediately make sourdough bread.
There is no commercial yeast in it.
Compared to the traditional method, I thought that the Quick Starter product was a very innovative product.
The traditional method has a high probability of failure during the initial activation operation.
I was so curious about the quick starter product, so I inquired about PHILLY GEMMA, and thankfully gave me the opportunity to test it.
(It has nothing to do with Mukgling. I was just curious, so I just tested a prototype...)
■ Test results
The bread made with the Quick Starter prototype felt the same as regular traditional sourdough bread. (๑•᎑•๑)
It will have to be tested under various conditions (temperature, time control), but it tastes like sourdough bread with mild acidity.
The ALL-PURPOSE FLOUR of CENTRAL MILLING USA designated by PHILLY GEMMA was used.
CJ Beksul Strong Flour was used only to make the sourdough starter.
CENTRAL MILLING ALL-PURPOSE FLOUR has a low protein content. Considering the low protein content, it would be good if you consider the low moisture in the formulation and watch the video.
■ Click the subtitle button → subtitles are displayed on the video.
(B's(%)=Baker's Percentage)
(Tr(g) = Actual input amount)
■ Sourdough starter making｜room temperature: 28℃
B's(%): ??%, Tr(g): ??g Quick starter prototype
B's(%): 100%, Tr(g): 50g CJ Strong Flour
B's(%): 100%, Tr(g): 50g water (27℃)
1. Put 50g CJ strong flour in a bowl.
2. Put the quick starter prototype and distribute it evenly.
3. Add 50g of water.
4. Add flour and mix evenly until no flour is visible.
(Dough temperature: 29℃)
5. After fermentation at room temperature for about 14 hours, the volume expands about 2.5 times or more
Sourdough starter complete (it can be added directly to the main dough)
It has the same properties as a traditional sourdough starter that has been well activated.
■ Main dough formulation｜485g
B's(%): 66.7%, Tr(g): 160g Water (25℃) (Add 140g of water before adding salt + 20g of water after adding salt)
B's(%): 33.3%, Tr(g): 80g sourdough starter
B's(%): 100.0%, Tr(g): 240g Organic all purpose Flour (CENTRAL MILLING)
B's(%): 2.1%, Tr(g): 5g salt
■ Process｜room temperature: 28℃
1. Put 140g of water (25℃) in a bowl.
2. Add 80g sourdough starter and mix evenly.
3. Add 240g of Organic all purpose flour and mix evenly until no flour is visible.
4. Rest for 30 minutes at room temperature.
5. After adding 5g of salt, add 20g of water and mix evenly by hand. (Dough temperature: 28.2℃)
6. After 1 hour rest, first fold
7. After 40 minutes rest, second fold
8. After 30 minutes rest, third fold (coil fold)
9. After 30 minutes rest, 4th fold (coil fold)
10. After resting for 30 minutes, pre-shaping the dough.
11. After 40 minutes rest, final shaping.
12. Sprinkle rice flour on the surface of the dough,
After sprinkling rice flour in a banneton,
Put the dough into the banneton.
13. Secondary fermentation: After fermentation at room temperature for 30 minutes, refrigerated (2℃) fermentation for 12 hours.
14. Preheat the Rofco B5 oven to 250°C.
15. Cut the surface of the dough with a knife (using a coupe knife).
16. Put the dough in the oven and steam the fire bricks with water.
17. Adjust the dial to 210℃.
18. After 15 minutes, adjust the dial to 150℃ and open the steam outlet.
19. Total Baking Time: 35 minutes
■ Caution: Always be careful when using the oven.
(It is very hot, so wear very thick oven gloves)
#sourdough_quick_starter
#rofco
#Makingsourdoughbread
#microbakery
#sourdoughbread
#ovenspring
#homebaking
#rofco - Навчання та стиль
Beautiful! (As always😊)
Thanks for watching!
영상 기다렸어요!
기다려주셔서 감사합니다!
I have watched till the end :) love it! Keep sharing please… I’m subscribed to your channel 😀
Thank you very much!
Mükemmel ,olağanüstü, enkısa zamanda yapacağım. Ellerinize sağlık
Thank you! happy baking bread!
That's an interesting way to make sourdough bread.
Thank you! happy baking bread!
저도 그 블로그 글 봤어요! 벌써 빵 만들어 보셨군요. 사워도우는 역시 사람을 타는 빵인 것 같습니다.. 이런 분말 르방으로도 잘 만드셨네요 ㅠㅠ 저는 성공률이 오락가락 낮아서 아직도 감이 잘 안 잡혀요.
+) 아 혹시 파리바게트 토종효모빵 드셔보셨나요? 제가 파바에서 제일 좋아하는 빵인데.. 단과자 반죽 같기도 하고 빵이 좀 달달하면서 고소하거든요. 혹시 시간 나시면 드셔보시고 토종효모빵 만들기 영상 올려주실 수 있을까요? 🥺
이 퀵스타터는 성공률을 높여줄 것 같아요! 사워도우 스타터를 만들고 계시는지요?
파리바게트 토종효모빵 안먹어봤는데, 한번 보겠습니다!
파리바게트 빵들도 맛있죠 ^^
10시간이면 르방이 만들어진다니.. 너무좋네요. 시판되면 꼭 사용해봐야겠어요ㅎㅎ
제가 테스트 했을 때는, 약 14시간 정도 소요 되었지만,
저렇게 섞어주기만 했는데, 곧바로 사워도우빵을 만들수 있는 상태의 사워도우 스타터가 되었다는게 너무 신기하고도, 놀랐습니다.
시판되도 이 상태로 유지 된다면, 정말 획기적인 제품이 될 거 같네요. ^^
Вкусно! очень ! Спасибо что учите меня готовить! Ваша выпечка покорила мою семью! Здоровья Вам ! 👍👍👍👍🙏🙏Delicious! very ! Thank you for teaching me how to cook! Your baking has won my family over! Health to you!👍👍👍👍🙏🙏
Thanks for watching!
너무 오랜만이에요!!! 르방을 하루 안에 만들수 있다니.. 너무 신기합니다!
오랜만입니다!
저도 진짜일까 생각했는데, 맞더라구요!
좋은 경험이었습니다!
먹글링님 겨울이 다가오는데 손반죽 슈톨렌 영상 어떠세요...? 저 건과일 3년째 절여놓고 아직도 못 만들고 있어요...🥲
안녕하세요! 요즘에 빵을 만들 수 있는 상황이 아니라 영상 업로드를 못하고 있네요 ㅠㅠ 항상 시청해주셔서 감사합니다! 슈톨렌 저도 꼭 만들어보고 싶네요!!
먹글링님~ 늘 새로운 영상 감사합니다~
제가 가진 반느통이 플라스틱 재질이어서인지 반죽을 떼어낼때마다 붙어서 고생을 하네요ㅜㅜ
혹, 가지고 계신 반느통 사이즈와 구입처를 알려주실수 있을런지요~
길이 약 23.5cm, 높이 약 6cm 입니다.^^ 구입처는 현재 보이지 않네요 ㅠㅠ
시청해주셔서 감사합니다!
매번 르방 만들기 실패하는 저로써는 너무 획기적인 제품이네요.^^ 혹 나중에 판매가 될 가능성이 있는지 궁금하네요.😊
르방을 매우 쉽게 만들 수 있기에, 획기적이라고 생각합니다. 추후 판매관련해서는 저도 아는바가 없에요 ㅠㅠ
BonjourMukling je n’ai pas très bien compris le processus de cuisson est-ce qu’il faut avoir le même four que vous pour faire ce pain ou est-ce que on pourrait utiliser une pierre à pizza ou une cocotte en fonte dites-moi s’il vous plaît est-ce que je possède pas ce type de four j’ai un four traditionnel merci d’avance pour la réponse et bonnes fêtes de fin d’année😘
salut.
Comme tu as dis,
Vous pouvez en faire assez avec une pierre à pizza, une plaque en fonte, etc.
Bonne année et merci d'avoir regardé !
BonsoirMukling c’est quoi le prototype où puis-je trouver et combien de grammes on doit mettre de ce prototype pouvez-vous me dire s’il vous plaît je connais pas du tout ce produit merci recevez mes salutations 💫
@@Mukgling merci d’avoir répondu😘
@@danoul5881 Je sais que ce produit a été testé par une société coréenne. Il n'est pas encore officiellement en vente.
It's good to see someone baking with good technique. 👍
Intriguing:
You say there is no commercial yeast in it. Yet the speed would indicate that there is some sort of yeast in it.
The other key thing are the LABS. These are key to a sourdough for many reasons including their integration with yeast and the development of flavours.
But using freshly milled wholemeal four I can have a starter up and ready to use in 48 hours with the yeasts which are present on the grain. I understand from technical articles that the LAB might take as long as four more weeks to develop and establish in the starter.
Without LABS it is not a sourdough, merely a preferment.
So I guess my question is whether this is any better than a yeasted preferment? Other than the fact that yours does not use a commercial yeast.
Perhaps it is a wild yeast starter you have dried? It's so easy to keep a starter in the fridge and get it out and feed it 8-12 hours before it's needed.
Thank you for this video. I hope you post more on this.
It is different from commercial yeast fermentation on the market.
As described, you can make the same bread as traditional sourdough bread.
At first I thought it was dried wild yeast, but this quick starter is said to be gluten free.
It is said that only the strain of sourdough starter is extracted.
In addition to this, patent microorganisms have been added.
It seems to be a product that makes sourdough easy for those who have a hard time starting the first time. Thanks for watching!
@@Mukgling
Thanks for coming back. It's appreciated.
I would not use it unless I knew what was in it. Chuckles.
Sorry, this is going to be a little long, but I would like to explain why I doubt.
Please, forgive me.
For me one of the core points of home baking is to get a product free of chemicals. Raising a starter on rye, or barley is gluten free.
Additionally I would want to know what the patent organisms were. Bread works exceptionally well with just LABS and Wild yeast. So what might these other organisms doing?
LABS and yeasts have a very complex interaction whereby they work together in supressing other microorganisms and also metabolising sugars for each other. It is so complex that after millions of $ research there are parts of the interplay which are still not understood. The Lactobacilli from, say, yoghurt are unable to interact with yeast in that way.
Commercial bakers and mills spend many millions of $ each year researching advantageous ways for making their awful breads. (LOL). Currently there is a push to try and find ways of using sourdough preferments as they want to get in on the growing sourdough market. Still, I am not aware of any published papers which talk about the introduction of new microorganisms. Time and again ideas are developed to make commercial baking cheaper and faster and home bakers need to be deeply suspicious of them because they seldom offer the home baker an advantage in quality over the very basic way of baking.
The same too goes for 'artisan' techniques. Artisan bakers have to get their product out and they do cut corners and use methods which lower the quality. Home baking is not Artisan baking. Properly done it makes a better product. Artisan bakers often use added enzymes and flour 'improvers' to enable them to work faster and increasingly to use machinery for processing.
I am at a loss as to what they might be adding to this product. I would also question whether a small laboratory has the equipment and time to study the impact of any changes on the core processes such as enzyme interactions which are immensely complex, so much so that with international collaboration across the globe they are still not fully understood.
And, with all of our science, for home baking, we have still not improved on the Yeast/LAB processes which have been established by nature over millennia and now the big millers are looking at how they might get back to that in a commercially viable way.
Put me down as a sceptic. 😁
Anyway, you have built a great channel, I wish you well, and I nod my respect to you. :)
@@kevinu.k.7042 I don't even know exactly what's inside!
When it is officially released later, we will check it again! Thank you!
@@Mukgling Sorry, I cross edited my post above.
Yes, it would be good to know.
Be well.
@@kevinu.k.7042 have a good day!
Merhabalar, yaptıklarınıza tesadüf olarak rofco oven fırın araştırırken gördüm, ve çok beğnedim, lakin Türkçe tercümesi olarak ,video olur ise çok sevinirim,
Google Translate ile Türkçeye Çevirin!
Teşekkürler!
Hey I'm interested to buy the sourdough stater powder
It is still in the prototype stage.
This is an unreleased product. We'll let you know when it's released!
아까 아조씨 생각했었는데!! 다른 빵채널 보다가 먹글링 채널은 또 몇 달이나 있어야 새 영상이 올라오려나 하구여~ 저는 생각하면 나타나는 일이 자주 있어여ㅎㅎ
오 신기하네요! 영상을 자주 못올려서 죄송합니다 ㅠㅠ
혼자 빵만들고 영상편집까지 하려니 힘이 부쳐서 게을러지고 있습니다 ㅠㅠ
@@Mukgling 몇 달에 한 번이라도 저는 너무 좋아여 올리시는 빵들이 다 제가 좋아하는 빵들이에여 다른 베이킹 채널은 여러 가지 종합적으로 하자나여? 그래서 이 채널이 더 좋아여~♡ 그런데 저 스타터는 나중에 제품화되는 건가요? 귀찮게 며칠씩 먹이주기 안 해도 된다는 게 너무 매력적이네여!
@@bbokie_0915 Mukgling 빵들을 좋아해 주셔서 너무 감사드립니다. 영상에 나오는 퀵스타터는 가을에 텀블벅을 통해서 출시 된다고 하더라구요! 저도 정확한 정보는 모르고, 필리젬마님 블로그 통해서 알 수 있습니다!
@UCvafZxzeSNdqjWT2xdPYtUw 스타터 상태부터 빵 반죽의 느낌, 최종 구워져서 나온 상태 모두 전통적인 사워도우와 같다고 생각했습니다. 산미가 좀 더 마일드한 부분은 있는데, 이부분은 퀵 스타터의 특성인지, 온도조건에 따라 달라지는 것이 모르겠네요 ^^
How do I get the recipes
You can see detailed recipes and explanations below the video text.
thank you!
Can you work on a sourdough pizza recipe next?
ua-cam.com/video/GmjKTJ_g770/v-deo.html
If you go to the above link, you can watch a pizza video made with sourdough dough!
빵 영상 자주 올려주실수있나요?먹글링 님 처럼 빵 전문가 별로 없어요 특히 예전 미니 오븐으로 만들었을때마저 그런결과라니..
좋게 봐주셔서 정말 감사합니다. 현재는 제가 빵을 만들수 있는 여건이 안되어 영상업로드를 못하고 있습니다 ㅠㅠ 죄송합니다.
@@Mukgling 앗..아아..그렇군요 부담드리려는건 아니지만 기다리겠습니다 영상 한 본 보면 자꾸 생각나서 자주 보러와요 질높은 영상 감사드려요
@@Hasim95 감사합니다 ㅠㅠ 좋게 봐주셔서 힘이 나네요! 즐거운 베이킹 하시고 궁금하신부분 언제든지 물어보세요~!
@@Mukgling 정말요??감사합니다🥺
@@Hasim95 네~ 당연하지요 ㅎㅎ 구독자분들과 소통하면서 공부도 정말 많이 됩니다!
Where can I buy this
Not yet available for purchase.
I know it will be released first in Korea.
We'll let you know when it's released!
@@Mukgling thank you
@@ronaldodeabreu7809 happy baking bread!
😇👍🤗
Thanks for watching!
Your bread is really beautiful, i must admit. But i think there are too much steps in the process. Maybe you could have the same results without all those, just wondering. Thanks for the video
I agree with your questions!
If you look at my videos, I make bread in many different ways, either simplifying the process or complicating it.
Please watch a lot~! Thanks for watching!
@@Mukgling I've been following your channel for quite some time now. I really enjoy it and i've seen your different processes. I am also cooking a lot and and have been baking bread for quite some times now. It's only recently that i've been according more time to the "façonnage" and les "plis" (Folds) how we say in French to get a very good developmment once in the oven. I was just wondering if we could get the same result with maybe, one fold or maybe two folds less. Thanks for your channel, keep up your food discoveries enthusiasm, greetings from France
@@jacquesdupontd I'm very curious about façonnage" and les "plis" (Folds)! Can you tell me more?
Thank you for your interest in Mukgling as always!
@@Mukgling It's already what you are making, the different folds so that you encapsulate air inside your dough and then the façonnage (shaping) is the shape you give your bread
You can also watch this very tradionnaly dressed guy explaining this (note not everybody is dressed like this in France, i'd even say nearly nobody is dressed like that)
ua-cam.com/video/95r2XSYzahA/v-deo.html
우와.....저게 된다고요?
저도 과연 될까 하는 생각이었는데, 테스트 해보니 사워도우 스타터가 맞고, 구워져 나온 빵도 사워도우 브레드가 되었습니다.
이 품질로 시중에 나온다면 정말 획기적인 제품이 될거 같아요.
@@Mukgling 저도 써보고싶네요ㅎㅎ맨날 르방죽어서 어려웠는데 제품화된 스타터면 진짜 편할거같긴하네요.
@@DrFaust-ul2yn제품화가 되면 한 번 더 소식 전해드리겠습니다^^
I don't understand what the ( quick starter) is, if it's not home grown cultured yeast or store bought rapid yeast. Then what is is. The video says nothing about it except using it
It is described in detail in the details below the video.
There is a blogger related to sourdough in Korea.
This is a prototype made by extracting the strain from the blogger's sourdough starter.
@@Mukgling yes I read it before I asked and couldn't understand what it is or how it is or where to get it or make it. But if in Korea I guess the USA doesn't have it here. Just cultured yeast and instant here. Still don't know what it is unless it's a science project of taking something from the culture 🤷
@@jasonmorris2813 It has never been sold in Korea and is still in the prototype stage.
I don't have any information, I just got a chance to be a tester so I tried making it with bread!
@@Mukgling ooh I understand some now. Good you had the opportunity to test it with positive results. Maybe one day it'll be available. Sourdough does take some time it would be nice to have it quicker. Thank you for your time with explaining to me. 👨🍳
@@jasonmorris2813 have a good day!