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| Name | Steps of Baking Ep.4 | Bulk Fermentation |
| Video Uploader | Video From ChainBaker |
| Upload Date | This Video Uploaded At 28-06-2020 02:00:12 |
| Video Discription | As soon as you stop kneading your dough fermentation begins. There are several leavening agents that can be used to ferment dough. From a leaven made from a sourdough starter to yeast or yeasted preferments like poolish or biga. During the bulk fermentation stage, the dough develops most of its flavour. To achieve good flavour, texture and keeping quality in any bread fermentation time is important. Generally longer fermentation will achieve this. There are many breads, especially yeasted ones that will be fermented quickly. This is generally for achieving a soft fluffy crumb and a soft crust, but flavour will suffer at the same time. 📖 Read more ➡️ https://www.chainbaker.com/step-number-4-bulk-fermentation/ ---------------------------------------------------------------------------------- 🥨 To learn more about bread making click here ⤵️ Principles of Baking http://bit.ly/principles-of-baking The Steps of Baking http://bit.ly/steps-of-baking ---------------------------------------------------------------------------------- 🔪 Find all the things I use here ⤵️ 🇺🇸 https://www.amazon.com/shop/ChainBaker 🇬🇧 https://www.amazon.co.uk/shop/ChainBaker ---------------------------------------------------------------------------------- 🌾 If you would like to support my work click here ⤵️ https://www.ko-fi.com/chainbaker ---------------------------------------------------------------------------------- Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you. ---------------------------------------------------------------------------------- #Bread #Baking #ChainBaker |
| Category | Howto & Style |
| Tags | baker | baking | sourdough | yeasted | homebaker | artisan | handmade | learning | bread |
