This video explores the effects of long cold fermentation on bread dough. The baker tests four loaves, each fermented for a different duration, from two days to two weeks. The video focuses on how fermentation time impacts flavor, gluten structure, and the overall baking process.
47350 1 год назад 10:07A French baker reviews free bread from restaurants across America. They taste and critique each bread, noting its texture, smell, and flavor. The baker shares their thoughts on the quality of the bread and whether it lives up to their expectations.
4180781 6 лет назад 2:38This video tests the heat distribution of Blackstone's new Omnivore griddle top against a standard Blackstone griddle. The test involves covering both griddles with white bread and observing how evenly the bread toasts after 10 minutes. The video highlights the differences in heat distribution and temperature between the two griddles.
8226 4 месяца назад 7:13