Quick 3-Hour Cold Fermented Artisan Bread Recipe | with Tangzhong and Poolish скачать в хорошем качестве

Quick 3-Hour Cold Fermented Artisan Bread Recipe | with Tangzhong and Poolish

In this video, we're making a beautiful and delicious artisan bread with a 3-hour cold ferment. This bread is absolutely fantastic: it's airy, soft, and crispy on the outside. This is the shortest cold fermentation recipe you've ever seen, and we'll give you everything you need to know to make this delightful bread. We'll also cover common misconceptions about short cold fermentation and provide a practical guide for home bakers. Watch the video for more! #artisanbread #tangzhong #yudane #poolish Ingredients Weight % Bread Flour 400 100% Total Hydration 286 72% Tangzhong Bread Flour 60 15% Boiling Water 120 30% Poolish Bread Flour 80 20% Water 80 20% Instant Yeast 0.8 0.20% Final Dough Bread Flour 260 65% Water 86 22% Instant Yeast 3.2 0.80% Salt 7 1.75% All of the Poolish All of the Tangzhong Total Dough 697 0:00 | Openning: 3-Hour Cold Ferment Artisan Bread 0:25 | The Science and Misconception of Short Cold Fermentation 1:17 | Comparing the New Short Cold Ferment Routine to the Traditional Method 2:44 | Essential Cold Fermentation Science Recap 3:22 | Clarification: Fats, Flavor, and Yeast in Cold Fermentation 6:25 | Adjusting Yeast Quantity for a Short Cold Ferment 7:38 | Explaining the High Yeast Percentage with Pre-Ferments 8:33 | The Home Baker's Approach to a Short Cold Ferment 11:04 | The Recipe Overview: Tangzhong, Ice Water, and Adjustments 13:04 | Step 1: Making the Poolish and Tangzhong 14:50 | Step 2: Mixing the Final Dough (Incorporating Tangzhong and Poolish) 16:49 | Step 3: Short Cold Bulk Fermentation (2 Hours) 18:34 | Step 4: Shaping the Dough (Batard) 19:46 | Step 5: Cold Proofing and Baking 21:11 | Final Thoughts and Conclusion References 1* Birch, Anja N., et al. "Influence of commercial baker's yeasts on bread aroma profiles." Food Research International 52.1 (2013): 160-166. 2* Baardseth, P., et al. "The effects of bread making process and wheat quality on French baguettes." Journal of cereal science 32.1 (2000): 73-87. 3* Birch, Anja N., Mikael A. Petersen, and Åse S. Hansen. "The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature." LWT-Food Science and Technology 50.2 (2013): 480-488. 4* Li, Junkui, et al. "Variation in quality of noodles by regulating the dynamic transition behavior of gluten proteins though dough crumbles temperature control method at different stages of mixing." Food Research International 208 (2025): 116209.