Скачать с ютуб SOURDOUGH BREAD | Artisan Bread Recipe | Process from Start to Finish ☘️ в хорошем качестве

SOURDOUGH BREAD | Artisan Bread Recipe | Process from Start to Finish ☘️

Sourdough Bread Recipe (two loaves) 640g Strong Bread Flour 160g Whole-Grain Flour 160g Levain Starter 585ml Lukewarm Water 17g Salt The hydration of this recipe is 73% or 75,5% including the starter If you are totally new to this and you find the dough difficult to work with go with this recipe instead 648g Strong Bread Flour 162g Whole-Grain Flour 162g Levain Starter 567ml Lukewarm Water 17,5g Salt The hydration here is 70% or 72,7% including the starter This makes two loaves weighing around 780g each prior to baking. The finished baked loaves should weigh around 700g. About 10% is lost through baking. Here are some useful links relating to this video which will come in handy. It’s essentially a complete guide Sourdough Starter -    • Видео   Levain Starter -    • Levain Starter | Sourdough Leaven   Stretch & Fold -    • Sourdough Stretch and Fold Method   Baking Tools -    • Sourdough Bread Basic Preparation Tools   Oven Equipment -    • Sourdough Bread Basic Oven Equipment   Baking Tips 1 -    • Sourdough Baking Tips part 1   Baking Tips 2 -    • Sourdough Baking Tips Part 2   Any questions at all just give me a shout! Best of luck! Chris ☘️ #sourdoughrecipe #sourdoughbread #artisanbread