Channel: TRUE FOOD TV

Category: Education

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Description: Bake bread like pro: Get a more open crumb, better flavor & perfect texture with pro techniques that I break down step-by-step. Better understand autolyse, bulk fermentation, bassinage, slap and fold, proofing and shaping — for intermediate and advanced home bakers. 👉 Support TFTV: bit.ly/3tU0ivu 👉 Become A TRUE FOOD TV member: youtube.com/truefoodtv/join 🛒 Get the baking gear: KOMO grain mill bit.ly/3h3fikS ROFCO oven bit.ly/2Z9KZRk 📺 Watch: Sourdough Starter video: youtu.be/kmT68DaAEnw What is Gluten?: youtu.be/SS3JcuFFmIM 🔥TFTV STORE teespring.com/stores/true-food-tv Thanks to our sponsor Pleasant Hill Grain: pleasanthillgrain.com​ ______________________________________ FACEBOOK: facebook.com/truefoodtv INSTAGRAM: instagram.com/truefoodtv TWITTER: twitter.com/truefoodtv WEBSITE: truefood.tv ______________________________________ For partnership, licensing and speaking inquiries: info [at] truefood [dot] tv TRUE FOOD is created by MANIC MEDIA, and maintains a strict independent editorial policy: manicmedia.us ========================== SOURDOUGH COUNTRY LOAF ========================== 0:00 - Intro 1:10 - Sourdough Country Loaf 1:20 - What is hydration 2:05 - Best way to store bread 2:18 - Ingredients 3:27 - Schedule 3:35 - Make the leaven 4:09 - Make the dough 4:18 - Water temperature (affect on fermentation) 5:04 - Ever changing variables 5:55 - Autolyse + “Fermentolyse” 7:55 - Adding salt + more water (bassinage) 9:05 - Slap and fold 10:12 - Stretch and folds 11:07 - When to end bulk fermentation? 11:54 - Shaping 14:53 - Cold proofing 16:05 - Scoring 16:35 - Baking with steam