Hellow guys, Welcome to my website, and you are watching The Last OPEN CRUMB SOURDOUGH Recipe You Ever Need. and this vIdeo is uploaded by The Bread Code at 2020-05-16T09:41:40-07:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | The Last OPEN CRUMB SOURDOUGH Recipe You Ever Need |
| Video Uploader | Video From The Bread Code |
| Upload Date | This Video Uploaded At 16-05-2020 12:41:40 |
| Video Discription | This is how you make amazing open crumb sourdough bread every time, perfect results guaranteed using this recipe. You will learn step by step how to get there, leaving no questions unanswered. So bear with me, this video contains the experience of around 1000 attempts I have done to get here. It's a high hydration sourdough with around 80% humidity. The humidity is one of the factors that contributes to an open crumb. A wet dough becomes much more difficult to handle, which means that the baker needs to have an even better technique. I'll start by giving you a short explanation and then we jump right in. Bear with me and let me know if you have any questions. Hope you enjoy this video. Flour I am using: Blog article on different flours in Germany: https://thbrco.io/blog-flour Drax Mühle Manitoba flour 14% protein: https://thbrco.io/drax-flour For ze Germans - T550 at Rewe 11-12% protein: https://thbrco.io/rewe-aurora Mulino Padano 15% protein: https://thbrco.io/mulino-flour Strong whole wheat flour: https://thbrco.io/whole-wheat-flour Follow me here too: Github: https://thbrco.io/github Instagram: https://thbrco.io/instagram My blog: https://thbrco.io/blog My website: https://thbrco.io/homepage Reddit: https://thbrco.io/reddit Subscribe to my newsletter: https://thbrco.io/newsletter Telegram: https://thbrco.io/telegram Tiktok: https://thbrco.io/tiktok Support me/Merchandise: Get my starter Bread Pitt: https://thbrco.io/my-starter The bread themed T-Shirts/Hoodies I designed and wear: https://thbrco.io/bread-shirts-hoodies Tools: Banneton proofing basket (25cm length, 15cm width, 8.5cm height): https://thbrco.io/banneton Cooling rack: https://thbrco.io/cooling-rack Digital kitchen scale: https://thbrco.io/kitchen-scale Dough scraper: https://thbrco.io/dough-scraper Dutch oven for batards (Challenger Bread Pan): https://thbrco.io/dutch-oven-batards Dutch oven round (Lodge): https://thbrco.io/dutch-oven-round Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: https://thbrco.io/dutch-oven-glas-lid Infrared thermometer: https://thbrco.io/infared-meter Loaf pan (30cm length x 12cm width x 9cm height): https://thbrco.io/loaf-pan-regular Loaf pan with lid (34cm length, 13cm width, 12cm height): https://thbrco.io/loaf-pan-lid No stick spray (vegetable based): https://thbrco.io/non-stick-spray Oven gloves: https://thbrco.io/oven-gloves pH meter to check acidity: https://thbrco.io/ph-meter Weck starter jars: https://thbrco.io/weck-jars Useful videos: Debaked ep. 1 - Pizza journey to Napoli: https://thbrco.io/debaked-napoli Debaked ep. 2 - Journey to a flour mill: https://thbrco.io/debaked-flour-mill Discard starter bread: https://thbrco.io/discard-starter-bread Fermentation time table: https://thbrco.io/fermentation-time-table Make a sourdough starter: https://thbrco.io/make-sourdough-starter Make your starter more active: https://thbrco.io/more-active-starter Recommend sourdough bread recipe: https://thbrco.io/sourdough-recipe 0:00 Intro 0:46 Feeding the starter 1:45 Making the dough 3:38 Building dough strength 6:26 Lamination 9:18 Coil folding 11:10 Shaping 17:30 Baking #sourdough #opencrumb |
| Category | Howto & Style |
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