The Secret to Make the BEST Sourdough Bread/With an attractive and porous texture
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- Опубліковано 5 чер 2024
- "Sourdough bread with original taste: simple and quick recipe"
Do you want to prepare sourdough bread with original and delicious taste? In this video, we will show you how to cook delicious and quality sourdough bread using a simple and quick recipe.
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So, take this opportunity and become a member of our channel by clicking the subscribe button and don't miss any new video.
Thank you and I hope you stay with us.
/ @cooking_secrets2024
ingredients:
Strong bread flour 600 grams
Cool water 400 to 430 grams
Levin active 140 grams
Pink salt 10 grams
00:00 Introduction
00:22 Autolysis stage
01:30 The step of adding an active Levin
02:47 The step of adding pink salt
04:42 lamination stage (spreading the dough)
07:15 The first coil fold
07:55 Second coil fold
08:38 The third coil fold
09:05 Final rest for 90 to 120 minutes
09:16 Dough shaping step
14:51 Cold resting phase in the refrigerator (for 12 to 15 hours)
15:20 Shaving stage
#Sourdough bread
#easy
#bread
#baking
#homemade
Focaccia bread
Chipata bread
Toast
Pizza
Breakfast bread
milk bread
sweet bread
Easy bread
garlic bread
Oh don’t cut your bread on the cooling rack you’re dulling the bread knife.
Thank you for your advice and thank you for your opinion
Just beautiful. Thankyou for the excellent video.
Thank you dear friend
I'm glad you liked the video
Очень удобно на корзинки натягивать бахилы,( вместо пакетов) .Спасибо за рецепт!
Спасибо за ваше предложение, дорогой друг
Uzun video olmuş ama değmiş ekmek çok güzel görünüyor ❤❤🎉🎉
Merhaba sevgili arkadaşım
Ekmeğin aşamaları ve hazırlanması zaman alır.
Tüm hazırlık ipuçlarını ve adımlarını videoda göstermem uzun zaman aldı.
Videonun uzunluğundan dolayı özür dilerim ama ekmek yapma adımları uzun.
Bu ekmek yapılmaya değer, vücuda ve mideye oldukça faydalı, tamamen sağlıklı ve organik bir ekmektir.
Görüşün için teşekkür ederim sevgili dostum.
Bu ekmeği mutlaka yapın ve yemenin keyfini çıkarın
Wow what an amazing job you did!!
Thank you my dear friend
The bread is completely healthy and delicious with an attractive texture
Be sure to make this and enjoy eating it
Great as always
Thank you for your beautiful opinion
Beautiful 👏👏👏
Thank you for your beautiful look
Olá fiz os meus pães seguindo suas explicações e ficou simplesmente prefeito
Olá querido amigo
Obrigado pela sua linda opinião
Estou feliz que você fez o pão
Se tiver alguma dúvida, pergunte para que eu possa ajudar
As always 👍🙏❤️❤️❤️❤️❤️
Thank you for your beautiful look
Hi.thanks❤
Thank you for your opinion
Интересный хлеб!
Да, это интересно и очень вкусно
Обязательно попробуй этот хлеб, дорогой друг
👏👏👏
Thank you for your beautiful look
Harika❤❤
Thank you for your beautiful look
thank you may Christ Jesus be Your Lord Blessings to You from Canada
Thank you for your good look and good prayers
Великолепно! Мой следующий хлеб будет по этому рецепту))) Перевод смешной, как на китайских инструкциях))
Привет, мой дорогой друг
Спасибо за ваш замечательный комментарий
Если у вас есть вопросы, буду рад помочь
Прошу прощения за перевод, так как браузер делает перевод автоматически
Greatest work thanks fir sharing will work whole wheat starter into white flower ??
Thank you for your kindness
I wanted to activate levin or starter, in addition to white flour, I also added some whole wheat flour.
That is, half of it was white bread flour and half was whole wheat flour, and that's why the color of my Levin or starter is dark.
Dear friend, the autolysis time is one hour, but it can be longer and there is no problem
This bread is as follows:
Autolyze for an hour
Leave the sour dough to rest for 45 minutes
Then add salt and rest for 45 minutes and then you should do the coil fold
This bread has 3 coil folds and you have to rest for 45 minutes each time (that is, 3 coil folds and 3 to 45 minutes rest).
You have completed the third coil of foil. Rest the dough for another 60 to 90 minutes until the dough has a good volume. After this rest, give the dough a shape and place it in a basket and leave it in the refrigerator for 12 to 15 hours until the cold fermentation is done.
Dear friend, the autolysis time is one hour, but it can be longer and there is no problem
This bread is as follows:
Autolyze for an hour
Leave the sour dough to rest for 45 minutes
Then add salt and rest for 45 minutes and then you should do the coil fold
This bread has 3 coil folds and you have to rest for 45 minutes each time (that is, 3 coil folds and 3 to 45 minutes rest).
You have completed the third coil of foil. Rest the dough for another 60 to 90 minutes until the dough has a good volume. After this rest, give the dough a shape and place it in a basket and leave it in the refrigerator for 12 to 15 hours until the cold fermentation is done.
Maravilhoso, vou fazer.
Certifique -se de fazer
Este estilo de pão é muito propriedade e útil para o estômago
Спасибо-Попробую ваш рецептик,Подскажите духовку разогреваете и потом в горячую ставите хлеб.
Дорогой друг, чтобы испечь хлеб, нужно включить духовку на 500 градусов по Фаренгейту на час и дать ей достаточно нагреться.
Если вы хотите испечь хлеб в горшочке, то с первого момента включения духовки необходимо поставить горшок в духовку так, чтобы и горшок, и духовка нагревались вместе.
Через час достаньте форму из духовки, положите хлеб в кастрюлю, закройте крышку и готовьте при температуре 500 градусов по Фаренгейту 20-25 минут, а по истечении времени снимите крышку и отрегулируйте температуру духовки. До 400 градусов по Фаренгейту. Дайте температуре упасть, чтобы поджарить хлеб и завершить приготовление хлеба.
Надеюсь, я смог вас подсказать, если есть вопросы, задавайте
A little eco friendly life hack… buy a shower cap to save using cling film every time you bake! Just slip it right over the bowl! Less frustrating too! Bread looks yummy!
Thank you for your opinion and suggestion dear friend
Yes, it has a very nice texture and aroma. Be sure to make it at home
It would be great if you could post more videos
ok sure
Very good
Thanks for your beautiful comment and comment
Lindo esse pao
Obrigado pela gentileza e linda mensagem
Wow! Love your mixer and baking cloche! Is it turmeric and walnuts you used? Looks delicious. Thank you for sharing!
Thank you for your opinion and kindness
I used saffron, dear friend
excellent
Do you have any recipe on how to make your own levain?
Hello my dear friend
I will definitely post a video of it
Qual a marca desta batedeira
Sua marca é a alemã Rogen
The cartoon is very good
Thank you for your interesting look and opinion
😍What spices do you use, how many nuts should you add? The technology is shown, please write the timing of the recipe. Thank you.
Hi dear friend
Adding walnuts and saffron is a matter of taste
You can add 60 grams of walnuts and a small amount of saffron
The cooking time is inside the film
While the bread is in the pot at 500 degrees Fahrenheit, about 20 to 25 minutes
Then remove the lid of the pot and set the temperature to 400 degrees Fahrenheit and cook for another 15 minutes until the bread is toasted and colored.
If you have a question, please let me guide you
Thanks for the answer. I am also interested in how long the autolysis lasts and the amount of fermentation time before molding?@@Cooking_secrets2024
It turns out very beautiful with saffron!😍@@Cooking_secrets2024
@@user-mf6km4pr3m please dear
Watch the movie two or three times and you will realize that I have said all the points of the movie
The duration of autolysis is one hour, but it is not a problem if it is longer, because we do autolysis to create gluten networks and make kneading easier.
Our dough before the mold:
We have three coils 45 minutes apart
After doing the first coil folding, you rest for 45 minutes
Then you do the second winding and rest for 45 minutes and you do the third winding where you rest the dough for 60 to 90 minutes until it has a good volume and then it is placed on the work surface and shaped into dough and You give a form and it is placed in a basket or mold.
Can we use whole wheat flour
Hi dear friend
Yes you can, but not completely
If the flour recipe is 1000 grams, use 800 grams of strong white bread flour and 200 grams of whole wheat flour.
For the first time, it is better to add less wholemeal flour so that you can experiment
Hi dear friend
Yes you can, but not completely
If the flour recipe is 1000 grams, use 800 grams of strong white bread flour and 200 grams of whole wheat flour.
For the first time, it is better to add less wholemeal flour so that you can experiment
If you have a question, tell me so that I can guide you
Извините иза такие вопросы,просто мне не понятно,что такое Левин и как понять крепкая мука ?🤔
>Привет, мой дорогой друг
Левин или закваска естественным путем готовится из муки и воды в течение 14 дней.
Для этого вида хлеба мука должна быть крепкой, то есть мукой с содержанием белка выше 12% и высоким содержанием клейковины.
Если вы используете слабую муку, она не впитает воду и тесто получится рыхлым.
Если ваша мука крепкая, ее способность поглощать воду хорошая, и образуются сетки клейковины.
В будущем обязательно выложу фильм Левина или Стартера, дорогой друг.
Левин или мамину закваску приготовишь один раз и пользуешься ею годами.
Хранится в холодильнике
Всякий раз, когда вы собираетесь печь хлеб, вы его кормите и активируете, чтобы у нас был активный, дикий левин, а затем мы используем его в тесте.
что у нас совершенно здоровый и экологически чистый хлеб и он очень полезен для организма
Судя по всему это закваска Левито мадре. А сильная мука-это мука с высоким содержанием клейковины, с высокой влагоемкостью.
In my country it's much easier to buy the same bread for $1 😊
Thank you for your opinion
Making bread and baking bread at home with our own hands is more enjoyable than buying it
Be sure to try it and the bread will be tastier and more delicious for you
Как по мне, этот хлеб даже на видео выглядит резиновым. Крупные поры и отсутствие мелких.
Этот тип хлеба имеет жевательную текстуру по сравнению с хлебом, приготовленным на сухих дрожжах.
А крупная и мелкая пористая текстура хлеба зависит от количества воды, процента гидратации муки и качества хлебной муки.
Was ist bei Ihnen starkes Brotmehl??? Nennen Sie besser die Typ Bezeichnung für Mehl!!😉
Hallo mein Freund
Ich glaube, du kommst aus Deutschland, oder?
Starkes Brotmehl ist Mehl mit hohem Glutengehalt und hoher Wasseraufnahme
Kaufen Sie im Laden Mehl, das einen hohen Glutengehalt hat
Hi.thanks❤
It would be great if you could post more videos
ok sure
It would be great if you could post more videos
Thank you for your suggestion.
I will surely load more videos