March 5, 2018 - 3:15pm
Can't watch enough of these. There's always more to learn.
This is how I do a lot of my learning. Watching videos looking for ideas and techniques. Doesn't have to be the most complicated recipe either although the hydration of this bread is probably way beyond anything I could handle. Thought as a poolish and sourdough in one pane de campagne it would be interesting to share. Plus he has some nice ideas about handling, shaping and baking.
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Actually, I usually get bored and cut them off in a minute or two, but based on your suggestion, I did watch it all the way through. I did find his fingers make a paddle story new, and when he loaded the dough in the oven, I thought it was awfully flat, but he got a ton of oven spring, so he is obviously doing something right. Thanks for the suggestion.
Agreed, not every video out there is a good one, and many are worth switching off, but I do like to see if there is any new technique to learn that is what I meant. I'm always browsing these videos to find good ones to watch especially the ones with interesting new ideas that I can apply to my baking. Be it a good way to mix the dough to how to handle high hydration dough.
Hey Lechem, How much instant yeast would you use if substituting the fresh yeast with instant? His recipe calls for .2 g of fresh yeast in the poolish and 1.5 g in the dough. Thanks...
The rule of thumb is to divide by 3 when converting from fresh to dried yeast.
So 0.2/3 = 0.07g in the poolish
1.5/3 = 0.5g in the dough
It's going to be difficult to weigh such a small amount. And to be honest I'm not sure if there is a typo here or not. I have a rule of thumb where it's 1% for the poolish when using fresh yeast and a third of that for dried yeast.
The poolish is 310g flour + 310g water.
Fresh yeast would be 3g and dried yeast would be 1g .
That's easier to manage and it'll work if used at the correct time in the main dough. Basically when it looks like the poolish in the recipe :)
I really like the way he folds the bulk dough under itself. I’ve been using a technique similar to this lately with good results.
Dan
It's quick, simple and very effective.
What he calls "Round the Clock" is exactly the technique I call "Stretch and Fold in the Bowl."
I love the relaxed way he handles his very slack dough, and I envy his steam injecting home oven!
David
Looks like a normal home kitchen oven but with steam injection. A baker's dream.
I love the fact that the dough sticks to his hands too, but he is so calm and relaxed! hope for me yet!
Leslie
As cool as a cucumber when that happens :)
More like panic stations then getting more flour from the cupboard with doughy hands trying not to get it anywhere all the while my dough is spreading like a pancake.
Thanks for that one Abe. I'm with you, always lots to learn!
Never stop learning.
For those of you who don’t understand French, he said that the old fashioned kneading technique is harmful to gluten because it compresses it and tears it. The technique shown doesn’t do either and is much better to give structure to the gluten network.
Thanks for the translation. I don't understand a single word in the video, but it is highly instructive. I don't have a mixer and probably never will, so watching this was very helpful to me.
More for me to watch when I get home. Always welcome.
don’t understand french either but great demo. thanks Danni for your translation too
Leslie