Sourdough: Baking the Perfect Loaf
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- Опубліковано 17 тра 2020
- Master Baker Scott Megee shows the characteristics of a baked loaf of artisanal sourdough.
www.theartisancrust.com
Sourdough and Levain recipe:
tinyurl.com/y7b8tme5
Music credits for The Sourdough Series:
Lucid Dreamer by Spazz Cardigan from UA-cam Audio Library
C Major Prelude by Bach from UA-cam Audio Library
Mr Sunny Face by Wayne Jones from UA-cam Audio Library
If I had a Chicken by Kevin MacLeod from UA-cam Audio Library
Hyperfun by Kevin MacLeod from www.incompetech.com
Roundup on the Prairie by Aaron Kenny from UA-cam Audio Library
Prelude No16 by Chris Zabriskie from UA-cam Audio Library
You are the best! Thank you for posting and thank you to whoever that is filming you, she ( I think?) has done a great job!
You are the best !i ve learn a lot from you
I love your videos Scotty
This is a very helpful. I have some question about sourdough ear. I made the dough temperature 24 degree and I leave for overnight in the retarder. Still I didn’t see big ear. How I can get good ear?
try reducing water content by 2 % you may find that helps
I didn't get why should be ok just only if the internal temperature is at 93°. If it is below what does it mean?
Hi Michele, if it does not have an internal temp of above 93 oC the internals will be doughy, enzyme activity may have not stopped and yeast may still be active
@@theartisancrust8477 So could it be difficult to digest or also make one thirsty?
I thought that baking a loaf at 180° or above would kill the yeast....
@@micheleg.2244 Yes the outside of the loaf of bread will get to a higher temp which will kill the yeast very quickly and that's why you get the browning of the crust. We are talking about the middle of the loaf of bread, the yeast can be be active for a long time after it goes in the oven due the slow heat transfer,
Thank you for this amazing recipe. Can you also add this on Khal,com. You will be an instant hit on Khal ...
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