Скачать с ютуб Understanding BULK fermentation. The KEY step for OPEN CRUMB and FLAVOR development. | JoyRideCoffee в хорошем качестве

Understanding BULK fermentation. The KEY step for OPEN CRUMB and FLAVOR development. | JoyRideCoffee

Hope this video will help us understanding bulk fermentation. I always looked for shortcuts to make an "amazing" bread. As I saw on the internet, on social networks. But shortcuts were always hard to find. The only certainty I have at the moment is that the key to a tasty & "wow" bread stay in the bulk fermentation stage. Bulk fermentation begins when the starter is added to the dough. It ends when the dough is turned out for preshaping or shaping. Both, underproofing and overproofing it will destroy any chance of getting open crumb. The bulk period is what makes a bread tasty and full of flavors. The longer the bulk, the greater the flavors of fermentation your bread will develop. The art consists in the fact that the fermentation must be long enough to obtain the maximum flavor but at the same time not too long so as not to compromise the structure of the dough. In addition, a properly leavened bread will stay fresh for several days. So, the skill of the baker is to find the equilibrium between proper flavor development and structural development. Here I tried to make a video in which we can see as explicitly as possible the evolution of the bulk fermentation and the results that can be seen in the crumb. Of course, the experiment could have been better and it would have been especially interesting to see what the crumb looks like after a bulk of 7-8-9 hours for this flour. But my ability to produce bread is limited. I hope the video will help you anyway. For 3 loaves: 875g - white flour Molino Verrini type "0" 100g - wholemeal flour 765g - water 190g - sourdough starter 22.5g salt Method: 2 hours autolyse, knead with starter, 30 mins. rest, knead with salt, 30mins. rest, bench strong fold, 30 mins. rest, lamination, 60 mins. rest, first coil fold, 90mins. rest. Loaf 1: shaping, final proofing for 17hours in the fridge Loaf 2: coil fold, rest 60 mins., shaping, final proofing for 17hours in the fridge Loaf 2: coil fold, rest 60 mins., coil fold, rest 60 mins., shaping, final proofing for 17hours in the fridge Bake as usual on the steel plate for 10 minutes at 240 degrees Celsius with steam and 35 minutes at 210 degrees Celsius without steam. see my baking method here:    • Запись   If you're like me animated by the same passion, subscribe & comments are most welcome. I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links! KitchenAid Professional https://amzn.to/38g9yAQ Reusable Silicone Stretch Lids: https://amzn.to/2PESlL7 Hario Kettle: https://amzn.to/3ko2x4j Hario scale: https://amzn.to/3nhb22Z Glass Jar for sourdough starter: https://amzn.to/2UnHVyk Pyrex square dish for bulk proofing: https://amzn.to/3ndvQsb Non Slip Stainless Steel Mixing Bowls: https://amzn.to/2IqJBVC Danish Dough Whisk Bread Mixer: https://amzn.to/2IqIHZe Silicone spatula: https://amzn.to/3kwGU1X Grinder for bran (for airy whole wheat loaves): https://amzn.to/3loi6dJ Pulp Banneton Proofing Basket: https://amzn.to/2IhHbZx Big Bench Scraper 5 Inch x 7 Inch https://amzn.to/2ItRycD Dough & Bowl Scrapers: https://amzn.to/2Ix7Voh Zatoba Bread Lame: https://amzn.to/3koALob Bread Lame: https://amzn.to/2IuUCoF Pizza Peel: https://amzn.to/2IwPu3v French Baguette Baking Pan, Non-stick Perforated: https://amzn.to/2GTIDAx Baking Steel Griddle: https://amzn.to/36oXA6l Natural Lava Rocks: https://amzn.to/32BKukS Inspired by: - Trevor Jay Wilson:   / trevorjaywilson   - Kristen (fullproofbaking):   / fullproofbaking