The Secret to Amazing Baguettes: Poolish and Levain | Masterclass: Advanced Level скачать в хорошем качестве

The Secret to Amazing Baguettes: Poolish and Levain | Masterclass: Advanced Level

Welcome back to my #baguette #masterclass! In this second part, I will reveal the secrets of making the perfect baguette with two types of pre-dough: a #poolish and a #levain. This is a recipe for advanced bakers who want to take their baguette skills to the next level. You will learn how to create a complex and rich flavor, a crispy crust and a chewy crumb with these two methods. Follow along as I guide you step by step through the process of making the most amazing baguettes at home. #Recipe: #Poolish Wheat flour: 125g Water: 125g Yeast: 0,5g #Levain Wheat flour: 75g Water: 75g Sourdough: 5g Main Dough --------------------- Baguette flour: 300g Water: 130g Poolish: 250g Levain: 155g Salt: 8g Malt extract/sugar: 7g Prepare the poolish and levain the evening before baking. Mix the ingredients for the two pre-doughs separately and leave to rest covered. The next day, mix all the ingredients except a little water and the salt with a kitchen mixer for about 10-15 minutes. Then add the salt and remaining water and mix for another 5 minutes on a high speed. Pour the dough into a greased bowl and leave to rest for 30 minutes. Make 3 sets of coil folds with a 30 minute break. Let the dough prove for 3-4 hours until it has doubled in size. Cut the dough into 3 pieces of 280g each and pre-mould them. Preheat the oven to 250°C / 482°F. Place the baguettes in a tea towel with the seam facing up. Form the baguettes into their final shape and leave to rest for another 30 minutes. Slice and bake with steam for 25 minutes. Remove the steam after 10 minutes. --- 0:00 Welcome 0:09 Intro 1:11 Full recipe 1:34 Poolish 2:05 Levain 2:47 Mixing the main dough 4:26 Adding the salt 5:41 1. Set of coil folds 6:04 2. Set of coil folds 6:25 3. Set of coil folds 7:06 Dividing the dough 8:10 Preshaping 9:29 Final shaping 12:48 Preparation for baking 13:30 Cutting the baguettes 14:10 Impressions 14:23 Outro My equipment*: Dutch oven (US: https://amzn.to/3Y5noxO | EU: https://amzn.to/3Y5noxO) Proofing basket (US: https://amzn.to/3HqJXpK | EU: https://amzn.to/3Rz1wJ1) Bread scraper: (US: https://amzn.to/3Rz1wJ1 | EU: https://amzn.to/3l9KTY8) Bread knife: (US: https://amzn.to/3X1QHQM | EU: https://amzn.to/3WYZEtT) Books I like*: Tartine Bread (US: https://amzn.to/42xBOsX | EU: https://amzn.to/3nXdRvZ) The Sourdough School (US: https://amzn.to/3I5iSJO | EU: https://amzn.to/3nXqwiy) The Perfect Loaf (US: https://amzn.to/41zDOzB | EU: https://amzn.to/41BB7h5) *Affiliate links