Sourdough Baguette Recipe II Sourdough Bread II Baguette Recipe скачать в хорошем качестве

Sourdough Baguette Recipe II Sourdough Bread II Baguette Recipe

Hi everyone! Thanks for following my channel and my recipes. 😊 PART 1: MAKING 100% SOURDOUGH BAGUETTES Today, I’m going to share my journey to #sourdoughbaguette. I will share my step-by-step procedures, which I divided into three parts - MAKING THE DOUGH, SHAPING, AND BAKING - with the hope that you can also soon bake your own Sourdough Baguette at your own home. Actually, my baguettes are demi-baguettes (35cm) due to the limited width of my home oven. After three trials, I finally found the recipe that I want to share with you all. This is the best baguette recipe I’ve ever made. The crust is crispy, inside is soft and chewy, and the taste has a little tang from the starter. 👌 Even though my baguette is not perfect, I hope you will still give my Sourdough Baguette recipe a try! Honestly, Sourdough Baguette is not the easiest bread I’ve ever baked. 😆 Especially the shaping and scoring part, but I really enjoy making this and will continue my journey until I achieve the shape and score that I want for my Baguette. 👍🏼 And if you try this recipe please let me know by writing a comment below or on my blog at www.mom-to-mom.dk. 😊 For the written recipe and quick tips, please click this link here: https://mom-to-mom.dk/how-to-make-sou... VIDEO RECIPES: PART 1: MAKING THE BAGUETTES -    • Sourdough Baguette Recipe II Sourdough Bre...   PART 2: SHAPING THE BAGUETTES -    • Sourdough Baguette Shaping II Sourdough Br...   You will need: For the autolyse 250 grams all-purpose flour 200 grams Type 00 flour 50 grams fine whole wheat flour 390 grams water, around 32C or 90F For the levain 40 grams sourdough starter (100% hydration) 100 grams bread flour 100 grams water Main dough all the autolyse 220 grams sourdough starter (100% hydration) 12 grams salt olive oil, for greasing bowl or plastic tub container extra flour, for dusting your work surface and dough while shaping TIMESTAMPS: 00:22 Prepare the levain/starter 00:33 Prepare the autolyse 02:54 Add the levain/starter 04:38 Add salt 05:22 First stretch and fold 06:18 Second stretch and fold 06:53 Third stretch and fold 07:22 Fourth and final stretch and fold 08:02 Warm bulk fermentation ENJOY AND HAPPY BAKING! 😊 Paula ❤ 📢📢📢 THANK YOU FOR WATCHING! Please don't forget to push "LIKE," leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too. 😊 There will be a lot of new cooking videos in the future! If you try this recipe let me know what you think! Leave a comment, rate the recipe, and don’t forget to take a picture and share it and tag me on Instagram (@fildankitchen)! You can also follow me on: Facebook:   / fildankitchen   Instagram:   / fildankitchen   Pinterest: https://www.pinterest.dk/fildankitchen/ 📢📢📢 Music: Exhale by Jeremy Blake from Youtube Music Library