This is How To PRESHAPE Sourdough And The Impact On YOUR Bread скачать в хорошем качестве

This is How To PRESHAPE Sourdough And The Impact On YOUR Bread

This is how you master preshaping every time. Plus I'll show you in an experiment the impact of preshaping, or no preshaping on your sourdough bread. FOLLOW ME: Instagram:   / the_bread_code   Telegram Group: https://t.me/the_bread_code Reddit:   / the_bread_code   We will be testing what happens to your dough when you pre-shape, or if you don't preshape at all. I am particularly interested in seeing the effects the preshaping has on the crumb, whether pre-shaping might have evened it out or not. Preshaping is done after you divided your large dough into smaller chunks before turning the dough into the final shape. When just baking one bread at a time, this step is sometimes skipped in various recipes. Let's have a look at what happens if we do so and set up an experiment. The dough is 50% whole wheat and 50% strong bread flour, 10% starter and a whopping 85% hydration overall. I separated the dough after creating strength (autolyse, kneading, bench kneading, lamination). This way I wanted to make sure both of the doughs have exactly the same treatment. Chapters: 0:00 Intro 1:15 Readying bannetons 1:30 Preshaping Sourdough 1:50 Shaping without preshaping 2:47 Shaping the preshaped dough 4:20 The results