📌 86% High Hydration Sourdough Bread｜Natural Fermentation｜Levain - скачать с ютуб видео и смотреть без блокировок в хорошем качестве

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86% High Hydration Sourdough Bread｜Natural Fermentation｜Levain

Sourdough bread made with flour, water and salt only. There is no commercial yeast. Only ferment with Levain, which is a fermented mixture of flour and water. This is a video of making sourdough bread with very high moisture content. After completion, Crumb's texture is very sticky. Mukgling's baking method uses the No Knead method. Using the minimum tools, seek bread making at home easily. Anyone can make bread easily. ■ Click the Subtitle button → Subtitles will be displayed in the video. ■ How to make Levain → • DAY 1｜Sourdough Starter｜Start with Ry... (B's (%) = Baker's Percentage = Bakers Percent) (Tr (g) = actual input amount = Truth Input) ■ Dough Formulation｜1 loaf : 414 g B's(%): 85%, Tr(g): 170g Water (before salt, 150g water + after salt, 20g water) B's(%): 20%, Tr(g): 40g Levain B's(%): 100%, Tr(g): 200g Bread flour (Strong flour) B's(%): 2%, Tr(g): 4g Salt ■ Process | Room temperature: 24 ℃ 1. Add 150g (24℃) of water into the bowl. 2. Put the Leaven(Levain) and Mix evenly. 3. Add flour, and mix evenly until no flour is visible. 4. 40 minutes of rest at room temperature | Autolyze 5. After adding salt, add 20g of water and mix evenly by hand. (Dough Temperature : 26℃) 6. After 2 hours of rest, the first fold (folding) 7. After that, fermentation at room temperature : 1 hour 8. Fold the dough lightly and round it 9. Rest at room temperature for 40 minutes 10. After shaping, panning the dough in Banneton. 11. Second fermentation: After 2 hours and 30 minutes at room temperature, refrigerated fermentation (2℃, 1 hour) 12. Preheat oven. Oven temperature is raised as high as possible during the second fermentation to preheat (my oven maximum temperature 250℃) Preheat the lodge in a fully-heated oven for at least 20 minutes. (Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart) 13. Cut the second fermented dough surface with a knife(use coupe knife). 14. Put the dough into the preheated lodge 10-inch combo cooker floor 15. Cover the lid of the lodge 10-inch combo cooker. 16. Put it in the oven 17. After baking for 20 minutes, block the Bottom heat line. After 35 minutes of baking, remove the lid of lodge and continue baking for 5 minutes (40 minutes baking in total) ■ Caution: Always be careful when using the oven or lodge combo cooker (It is very hot, so use it after wearing very thick oven gloves) #Sourdough #Sourdoughbread #TartineBread #Levain #HighHydrationSourdoughBread #HomeBaking #NoKneadBread

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