The Slap and Fold Kneading Technique | The Perfect Loaf
The Slap and Fold Kneading Technique | The Perfect Loaf
Jan 9, 2020
theperfectloaf.com
Teaching how to shape the baguette Sourdough Baguette with my normal Sourdough loaf recipe 65% hydration Bim’s Sourdough baguettes 🥖 making more Baguettes Bim’s Recipe 1000 g. Bread flour 200 g. Whole wheat 850 g. Water 200 g. Starter 20 g. Salt Mix everything by hand 2 sets of and slap every 15 minutes and rest 30 minutes 4 sets of coil fold rest 4 hours at 25 degrees Celsius Cut into 8 prices And shape into baguettes then proof for 2 hours Pre heat oven at 240 degrees Celsius bake with steam
13:07
Teaching how to shape the baguette Sourdough Baguette with my normal Sourdough loaf recipe 65% hydration Bim’s Sourdough baguettes 🥖 making more Baguettes Bim’s Recipe 1000 g. Bread flour 200 g. Whole wheat 850 g. Water 200 g. Starter 20 g. Salt Mix everything by hand 2 sets of and slap every 15 minutes and rest 30 minutes 4 sets of coil fold rest 4 hours at 25 degrees Celsius Cut into 8 prices And shape into baguettes then proof for 2 hours Pre heat oven at 240 degrees Celsius bake with steam
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