Hellow guys, Welcome to my website, and you are watching NO KNEAD Tartine Sourdough Bread. and this vIdeo is uploaded by Brian Lagerstrom at 2020-10-08T09:00:01-07:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | NO KNEAD Tartine Sourdough Bread |
| Video Uploader | Video From Brian Lagerstrom |
| Upload Date | This Video Uploaded At 08-10-2020 12:00:01 |
| Video Discription | No knead sourdough bread once sounded like an oxymoron to me. As a former professional baker, I held sourdough and especially the Tartine Country Loaf on a pedestal that included a lot of steps and a beautiful end-product and that's the way it should be...or should it? I broke a few rules and turned the Tartine Country Loaf recipe into a no knead sourdough loaf and...well...it's still sourdough and it's still really good. Check it out to see the process and the end result. This is a loaf that I'll definitely continue making. CHALLENGER BREAD PAN: https://challengerbreadware.com/product/challenger-bread-pan/?ref=WeedsandSardines&campaign=NoKneadYT *edit: the Challenger is 21lbs (not 9 as mentioned in the video) Enjoy this content and want to show support? Consider buying me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom NO KNEAD TARTINE COUNTRY SOURDOUGH for the starter build 50g RIPE SOURDOUGH STARTER 50g ROOM TEMP WATER (78F) 25g AP FLOUR (I always recommend King Arthur in the U.S.) 25g WHOLE WHEAT FLOUR for the final mix 100g 8-10 hour old Ripe starter from feeding above 680g WATER (86F) 900g AP FLOUR 100g WHOLE WHEAT FLOUR 18g SALT (this is slightly less than tartine recipe because we cut out a little water and starter) GOOD LUCK! FOR THE ENGLISH MUFFINS The above formula will make 2 roughly 1 kilo dough balls, you can take one of those balls after the preshape and rest period and cut into 4-6 pcs and roll into balls like hamburger bun. Then add a shallow layer or coarse cornmeal down on 1/4 Sheet tray and lay muffins down, flip them over and make sure both sides are generously coated with cornmeal. Proof 90 minutes then fry in a generous amount fo oil, maybe about 1/8" deep in the pan. Flip and add 3 TBSP butter and baste the muffins and fry on second side for 3-4 minutes. Finish in 350 degree oven for 5-6 more minutes. FOR THE PIZZA After the dough balls are preshaped and rested you can cut one of them into tow halves and roll into a tight ball with a closed seem on bottom and flip into a well oiled small bowl and throw into fridge. Let ferment in fridge fro 6-24 hours. Pull out 1 hour prior to making pizza. These two dough balls will make 2-12" pizzas, bake in as hot of an oven as you can get on a very well preheated pizza stone. If you have further questions please dont hesitate to comment. **MY GEAR** TARTINE BREAD BOOK: https://amzn.to/34CFm0j MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 CHALLENGER BREAD LAME: https://challengerbreadware.com/product/curved-bread-lame/?ref=WeedsandSardines&campaign=NoKneadYT OVAL PROOFING BASKET (FOR BATERD): https://challengerbreadware.com/product/oval-banneton-basket/?ref=WeedsandSardines&campaign=NoKneadYT 8" ROUND PROOFING BASKET (FOR BOULE): https://challengerbreadware.com/product/round-bannetons/?ref=WeedsandSardines&campaign=NoKneadYT STAINLESS BENCH SCRAPER: https://amzn.to/3jfZkUL INSTANT READ THERMOMETER: https://amzn.to/3jab370 **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! CHAPTERS: 0:00 Intro / No Knead Gluten Development 1:07 How I Changed the Original Recipe 2:10 Feeding the No Knead Starter 3:00 Mixing the Final Dough 4:03 Preshaping 5:16 Uh, wait. You can make english muffs and pizza with this dough? 5:49 Final Shaping + Proof and Rise 6:59 Challenger Bread Pan + Preheating 7:53 TTB: Time To Bake 9:20 Cutting, Crumb, and Final Thoughts #noknead #nokneadsourdough #nokneadrecipe #nokneadtartine || MUSIC || –––––––––––––––––––––––––––––– bensound.com –––––––––––––––––––––––––––––– |
| Category | Howto & Style |
| Tags | no knead sourdough bread | no knead tartine sourdough bread | no knead | no knead bread | no knead sourdough | no knead sourdough recipe | tartine sourdough recipe | sourdough bread | tartine country loaf | tartine bread | how to make sourdough bread | how to make no knead bread | homemade bread | how to shape bread | challenger bread pan | how to shape a batard | how to make bread | professional chef | brian lagerstrom | weeds and sardines | recipes | bread recipe | beginner sourdough | Baking |
