90% High Hydration Sourdough Bread｜Natural Fermentation｜vegan recipe
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- Опубліковано 14 січ 2023
- This is a video of making sourdough bread with 90% hydration.
It has a very moist and chewy texture.
Ferment only with sourdough starter.
■ Click the Subtitles button → Subtitles are displayed on the video.
■ Making sourdough starter → • DAY 1｜Sourdough Starte...
(B's(%)=Baker's Percentage)
(Tr(g) = Actual input amount)
■ dough formulation｜486g
B's(%): 89.0%, Tr(g): 195.8g Water(32℃)
B's(%): 30.0%, Tr(g): 66.0g Sourdough starter
B's(%): 100.0%, Tr(g): 220.0g Strong wheat flour(Bread flour)
B's(%): 2.3%, Tr(g): 5.1g Salt
■ Process｜Room temperature: 22℃
1. Put 195.8g (32℃) of water in a bowl.
2. Add 66g of sourdough starter and dissolve in water.
3. Add 5.1g of salt.
4. Add 220g of strong wheat flour.
5. Mix evenly until no flour is visible. (Dough temperature: 24.7℃)
7. Room temperature fermentation: 4 hours
8. First fold (folding)
9. After 50 minutes of room temperature fermentation, dough pre-shaping
10. After resting for 40 minutes, final shaping
11. After 30 minutes of room temperature fermentation, 20 hours of refrigerated (2℃) fermentation.
12. Preheat the Rofco B5 oven to 250°C.
13. Cut the surface of the dough with a knife (use a coupe knife).
14. After putting the dough in the oven, sprinkle water on the fire brick to steam it.
15. Dial to 210°C.
16. After 15 minutes, adjust the dial to 150℃ and open the steam outlet.
17. Total baking time: 40 minutes
■ Caution: Always be careful when using the oven.
(Because it is very hot, wear very thick oven gloves)
#sourdough
#vegan
#veganbaking
#Making_Sourdough_Bread
#rofco
#sourdough_bread
#homebaking - Навчання та стиль
처음 글을 써봅니다. 올해 나이 67
조금 살짝 할머니랍니다 😊
빵을 만들어 보려고 6개월 동안
유투브로 보기만 하다가
최근에 아주 간단한 빵을 만들기
시작한 왕초보. 치아바타를 만들어 보려고
찿다가 보석같은 유투버님을 발견
영어 이름이 무kg링? 반죽배합비율
수분을.실내온도.반죽온도.등등
아주 세밀하고 꼼꼼하게 설명을
해놨더군요.많은 영상을 보고 설명을
봤어도 왕초보에겐 설명이 부족하더군요
무님은 나같은 왕왕초보한테는 완벽한
사부님이네요. 구독자님들이 무님에게
푹 빠져서 마니마니 풍선처럼 부풀어
빵빵해지기를 기원합니다.감사합니당🍀🍀
Mukgling 먹글링 영상의 자료는 실제 제빵의 공정을 하나하나 기록하고 보여주는 것이 특징입니다. 많은 도움이 되셨다니 저도 고맙습니다!
항상 보이는 토끼매트!! 흑토끼해에 딱이네요^^ 🐰 요즘 사워도우 연습중인데~ 오늘도 감사히 잘봤습니다^^ 새해 복 많이 받으세요!
Thanks so much for sharing ❤️
I love your videos!
Great video I love the double shaping I think the second shape made a big difference I appreciate you sharing thank you
Спасибо, Шеф! Отлично выпечен хлеб! Суперрррр! 👍👍Thank you Chief! Excellent baked bread! Superrrrr!
Большое спасибо! Хорошего дня!
베이킹 계속 해주세요 ㅠㅠㅠㅠ 제 스승님이신디ㅠㅠ
당분간 도저히 만들 시간이 없네요 ㅠㅠ 항상 봐주셔서 감사합니다!😀
와 이번에도 아름답고 완벽한 사워도우... 전 1차 발효 시점을 잘 모르겠어서 아직도 성공율이 낮아요... 발효부족 아니면 과발효 대부분 이런데 항상 잘 만드시네요ㅠㅠ 발효시점은 어떻게 판단하시나요?
먹글링님 빵은 항상 대충 설렁설렁 만드시는 것 같는데도 결과물은 훌륭해요❤❤❤
잘나오길 기도하면서 만든답니다~! 감사합니다!
اريد اتعلم. طريقه الخميره الطبيعيه. والتخمير البطي مع الشكر
Hello ! Excuse me for my english. Do you wet your hands when you makes the first fold ? Thanks for the vidéo !!!
ممكن اعاده خبز الشيباتا
Hi, could you tell me the size in cm of your basket (banneton in French) please ? Because mine is round and doesn't hold the bread as much, it goes flat faster. Thanks a lot !
❤❤❤❤😊
Merhaba çok güzel olmuş bende çok istiyorum ama birtürlü yapamadım böyle bir ekmek😢
Спасибо за просмотр!😀
👍
😍
Thanks for watching!
The strong flour is really helping. It couldn't happen with my organic t65 (France). After the 40 minutes rest before the final shaping, the dough would have been sticking to the wood while fermenting. I've been making bread for a few years now and i have just started a Levain 2 weeks ago. Tonight i'll bake my 5th bread with it. I don't know why but i can't get the same expansion while cooking it. I am wondering if it comes from the final shaping, i'm trying to do exactly the same, maybe i'm not closing it enough under it. This time i let it rest at room temperature the whole night, made the final shaping this morning and placed it in the banneton and in the fridge before work. And tonight i'll try to bake it as soon as it comes out of the fridge like i've seen you do on the 80+ hydratation bread video. I have the same Cocotte so it should be possible to have something resembling your amazing results ! Thanks again for your videos, i won't stop until i approach a bread like yours :)
Is levain at its best?
I wonder if levain's fragrance and volume expansion ability are the best.
Depending on its ability, the difference in output is very different.
I wonder what Cocotte means.
Thanks for watching!
@@Mukgling Maybe the Levain is not at its best, you're right. Started it with seigle (rye) flour. I know it would be better now to go with normal wheat flour to maintain it instead of continuing with rye. Cocotte is the stew pan you put the bread in to cook it :)
We'll see tonight how it goes ! Thanks for the reply
In search of the perfect loaf the journey continues
Hi Mukgling, go make new videos please.. we miss your content 😭😭😅
Maybe he is not making bread anymore, I see his post on IG he sold his oven
Very nice
But how to make sourdough and where the explain
You can see detailed recipes and processes in the video description.
Of course, if you press the subtitle button, you can also see subtitles.
Thanks for watching!
먹글링님 잘 지내시죠? 요즘은 영상 안올리시네요~~ 혹시 유투브 이름 영어 mukgling 옆에 '먹글링'도 추가해주실 수 있나요? '먹글링 바게트' 이런 식으로 검색하는데 이름이 영어라 검색이 안되네요ㅜㅜ
안녕하세요! 이리저리 시간이 안나네요 ㅠㅠ 말씀하신 한글 '먹글링'도 고려해보겠습니다. 제 성격상 심플한게 좋아서 검색이 안되더라도 그냥 영어 아이디만 적용중입니다 ㅎㅎ