Скачать с ютуб The 4 BEST SOURDOUGH PROOFING Methods Compared в хорошем качестве

The 4 BEST SOURDOUGH PROOFING Methods Compared

This is how You master sourdough proofing by utilising those 4 best methods. All of the methods are evaluated individually and then compared side by side. This way you will get more oven spring and that mouthwatering ear every time. We will be covering the proofing stage in depth, having a look at the shaping process first since it acts as a foundation for your following proofing stage. Then we will be having a look at 4 different proofing techniques, reviewing the pros and cons of each of them. The recipe for the dough: - 400 grams of bread flour (15% protein), you can mix wheat gluten to get there if you have less protein. - 100 grams of ground whole wheat flour - 100 grams of rye starter (20%) - 350 grams of water (70%) - if you have less protein (12%), I recommend to try 65% water. With 15% protein you can easily go as high as 85% hydration, however, this is my simple same day recipe. - 10 grams of salt Instructions: 1. Mix flour and water and let that sit for 2 hours 2. Mix in your sourdough starter at peak performance plus your salt 3. Incorporate everything for around 3 minutes 4. Let that mixture sit 15 minutes 5. Bench knead the dough for 3 minutes 6. Extract a small probe to check bulk fermentation progress. Mark that probe. When it doubled in size, proceed. Make sure the probe stays close to your main dough. Check http://table.the-bread-code.io/ for more timings. 7. When you see your dough flattened out, apply a coil fold. Try to apply the last coil fold around 1 hour before your dough is ready to be shaped. The less you coil fold, the more open your crumb. 8. Shape your dough directly out of the container 9. Proof your dough like mentioned in this video 10. Bake your dough directly 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 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-t... 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 Chapters: 0:00 Intro 2:18 Shaping a sourdough 5:38 Room temperature proofing 7:22 Fridge proofing 8:42 Hybrid proofing 10:25 Freezer proofing 11:32 Freezer proofing test 15:50 Scoring the bread 17:07 German randomness 17:55 Big reveal 18:28 The final bread 18:50 Outro Happy baking - and big ovenspring to you. May the gluten always be with you. #sourdough