10 TIPS to BECOME A BOSS at HANDLING HIGH HYDRATION STICKY SOURDOUGH

The ONE SECRET That Makes YOU Master Sourdough Baking

Water % based on protein

Ciabatta by the Biga method [professional Video-recipe]

The Ultimate Guide To Shopping Bread Flour in Germany

 

Recommended flour

Mulino Padano (delivers in EU, from Italy). My favorite one is definitely the “Star” flour.. It has superb strength and allows you to build very hydrated doughs.

Drax Muehle has an excellent “Manitoba” flour. It comes from Canada, but is also grown here in the EU. It has around 14% protein. It is one of my favorite flours available in Germany.

Caputo also has a product called Manitoba Flour.. You can find it on Amazon as well. It is an excellent flour great for making fluffy breads, ciabattas and baguettes. It has been my flour of choice for years.

At Metro in Germany you can find “Pizza Flour”. It is a supermarket where you only have access to when you have a business registered. Make sure you buy the one without any additives. It is the own brand of Metro. It has around 14% protein and is an excellent flour too.

great channel: https://www.youtube.com/watch?v=qM9BXKaIr60

source: https://blog.the-bread-code.io/tutorial/2020/08/20/sourdough-flour-in-germany.html

Recette : le kouign-amann - Météo à la carte

 

155 γρ. Βούτυρο

155g ζάχαρη

180γρ αλεύρι

2g μαγιάς

2g αλάτι

110 γρ. Νερού

vazw xari k xarrazw 

https://www.youtube.com/watch?v=eme7zHx__aI

edw-> https://www.youtube.com/watch?v=ywAkxbcQaok

Le Kouign Amann.

Brioche Feuilletée

Ingredients :

Lukewarm water : 1/2 cup + 1/4 cup  + 1 1/2 tbsp

Lukewarm milk : same quantity

Oil = 1/2 cup + 1/2 tbsp 

2 eggs, separated

2 tbsp sugar or more, according to taste

1 1/2 oz fresh yeast or 1 tbsp dehydrated 

Flour = approximately 6 cups + 1 ounce

Butter : 1 stick + 1 tbsp butter

Heavy grape syrup (optional), available in Turkish groceries

Poppyseeds (optional) : 1 tbsp

(It seems to me that she uses more butter than written in the list of ingredients, as needed)

METHOD

In a bowl add : water (boiling), milk (cold), sugar, oil, then yeast. Mix them together.

(Or use lukewarm water and lukewarm milk).

Gradually add the flour and mix it in. 

At the end of the process add little flour at a time so as to stop when you reach the right consistency. 

The dough should be pliable.Knead it for at least 5 minutes, to get it soft and elastic. Cover it and let it rise.

Meanwhile, cover 2 baking sheets with cooking paper.

When the dough has risen well, work it gently to get the air out.

Oil both the tabletop and your hands. Put the dough on the tabletop.

With your hands spread it into a large square shape. Large, but not too thin.

Scatter small dots of soft butter all over it and spread them a little, swiftly.

Fold one third of the dough over (letter style). Scatter butter on top of the folded end.

Spread the butter swiftly. Then fold the other end on top so as to finish the fold.

The dough has been folded into 3. Now it will be folded in 2 : first spread it gently with your hands, lengthwise. 

Then butter it the same way as before and fold it over, to get a squarish or rectangular shape. Keep the edges fairly straight.

Now you want to cut it into long strips, roughly 1 inch wide, using a pizza cutter.

Extend each strip slightly and fold it so as to reduce its length by half.

Twist it well and join both ends with a knot. Put them on the baking sheets, Leaving space around them for them to grow.

Cover with a cloth and let rise 15 minutes no more. 

Brush gently with the 2 slightly beaten egg whites (to which you can add some heavy grape syrup for a nice colour- optional).

You can scatter poppyseeds over one small part of each brioche (optional).

Put the baking sheet in a preheated oven (400°F), preferably in its lower half.

Bake until the brioches are golden on top. Don't overcook. 

As soon as you remove them from the oven, butter them with a stick of butter. Let them cool on a rack.

2 œufs (les jaunes pour la dorure les blancs dans la pâte) 1 verre d’eau tiède (200ml) 1 verre de lait tiède (200ml) 1 verre d’huile (125ml) 1 cuillère à café de sel 2 cuillère à soupe de sucre (si vous voulez + sucré rajouter du sucre) 1 levure fraîche A peu près 800g de farine (la texture de la pâte doit coller légèrement au doigt) 125g de beurre mou A cuire à 200• jusqu’à dorure

2 αυγά (οι κρόκοι για να επιχρυσωθούν τα λευκά στη ζύμη) 1 ποτήρι χλιαρό νερό (200 ml) 1 ποτήρι χλιαρό γάλα (200ml) 1 ποτήρι λάδι (125 ml) 1 κουταλάκι του γλυκού αλάτι 2 κουταλιές της σούπας ζάχαρη (αν θέλετε περισσότερο γλυκό, προσθέστε περισσότερη ζάχαρη) 1 φρέσκια μαγιά Περίπου 800 γραμμάρια αλεύρου (η υφή της ζύμης πρέπει να κολλήσει ελαφρώς στο δάχτυλό σας) 125 γρ. Μαλακό βούτυρο Ψήνουμε στους 200 • μέχρι να ροδίσουν

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NEAPOLITAN PIZZA DOUGH All Secrets 100% BIGA / Special 300.000 Subs

#1st step make biga: 2kg flour 10gr. yeast fresh if dry 3gr. 900ml water #2nd step add on the biga after 24/48 hours 400ml water 40gr. salt 3 gr. dry yeast

BIGA NO STRESS! - PIZZA NAPOLETANA CONTEMPORANEA - COTTA CON PIZZA PARTY ARDORE (ricetta completa)

Per 4 panielli da 260 g Biga: - 600 g di Farina (W300/320) - 300 g di Acqua - 6 g di Lievito fresco (2 g Lievito secco) - Maturazione: 13 ore a circa 20° Chiusura impasto: - 120 g di Acqua refrigerata - 12 d di Sale - 6 g di Olio Opzionale: - 0,5 g di Lievito fresco (0,2 g di Lievito secco)