Sourdough Baguette｜Turkish BEMTAT ORGANIC FLOUR скачать в хорошем качестве

Sourdough Baguette｜Turkish BEMTAT ORGANIC FLOUR

It is a Baguette fermented with yeast and natural fermented Levain. Turkish organic wheat flour(BEMTAT) is used. Organic bread.(๑•᎑•๑) It has a short fermentation time with yeast. Thanks to this, the acidity is hardly felt, but the crumb is moist and chewy. BEMTAT flour seems to have a property that makes bread scoring quite rough. Although water absorption and protein look lower than Korea's strong wheat flour(bread flour), Suitable for making Hearth Artisan Bread such as baguette and ciabatta. The crust is quite crispy. 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 : 234.5g (100g / 1 EA of baguette) B's(%): 73.0%, Tr(g): 87.6g Water(23℃) B's(%): 20.0%, Tr(g): 24.0g Levain (Leaven) B's(%): 0.4%, Tr(g): 0.5g Instant Dry yeast B's(%): 100.0%, Tr(g): 120.0g Turkish Organic Strong Flour (BEMTAT) B's(%): 2.5%, Tr(g): 2.4g Salt ■ Process | Room Temperature : 24℃ 1. Put water in the bowl. 2. Put the Levain and Mix evenly. 3. Add instant dry yeast and disperse in water. 4. After adding BEMTAT flour, and salt, Mix evenly until the flour is invisible (dough temperature: 24°C). 5. After 40 minutes of rest, the first fold (folding) 6. After 1 hour of rest, the second fold (folding) 7. After that, fermentation at room temperature : 1 hour 8. Dough Split : 100g 9. After pre shaping, Rest At room temperature for 30 minutes 10. Mold in baguette shape (length: 17cm) 11. Second fermentation: 50 minutes at room temperature 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. Scoring the final 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 18 minutes, remove the lid of lodge and continue baking for 7 minutes (25 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 #SourdoughBaguette #OrganicBread #BreadMaking #Levain #HowtoMakeBaguette