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Summary

This video guides viewers through the process of making yeast bread, emphasizing simple ingredients and intuitive techniques. Starting with the preparation of a yeast-based dough using flour, water, and yeast, the baker explains key steps like fermentation, kneading, and lamination to achieve a smooth and airy dough. The recipe highlights the importance of proper timing, temperature, and the use of quality tools, including a cast iron pot for baking. With a focus on technique and patience, the bread is baked to perfection, offering practical tips for both beginners and experienced bakers.

Takeaways

• 😀 Use 200g of flour, 200ml of room temperature water, and 1g of dry yeast for the initial dough mixture.
• 😀 Let the yeast mixture ferment at room temperature for 10-12 hours, resulting in bubbles and a mild smell, not sour.
• 😀 After fermenting, add 300g of flour and 150ml of cool water (12-15°C) to the mixture. Let it rest for 20 minutes.
• 😀 Add 10g of salt (about 1 tablespoon) and knead the dough until smooth and less sticky, using either a beating or rubbing technique.
• 😀 Perform lamination (stretching and folding) to improve dough texture. Oil your hands and surface lightly to avoid sticking.
• 😀 Let the dough rest for 30 minutes between lamination steps, repeating this process until the dough no longer sticks.
• 😀 After two hours of fermentation with laminations, shape the dough and let it rest for another hour at room temperature.
• 😀 Preheat your oven and the baking dish to 250°C for 40 minutes before baking. A hot pan ensures steam for a better rise.
• 😀 Make a deep incision in the dough before baking it in the preheated pan for 20 minutes at 250°C.
• 😀 After 20 minutes, reduce the oven temperature to 220°C and continue baking for another 15 minutes to achieve a golden crust.
• 😀 Let the bread cool on a wire rack for at least one hour before slicing to preserve its texture.

Q & A

What is the ideal temperature for fermenting the yeast starter?

The ideal temperature for fermenting the yeast starter is around 20°C (room temperature). This will allow the yeast to activate and bubble up properly.

How long should the yeast starter ferment before being used?

The yeast starter should ferment for 10-12 hours at room temperature, until it becomes bubbly and slightly risen.

What is the role of salt in the dough?

Salt is a crucial ingredient in the dough as it enhances flavor, regulates yeast activity, and helps strengthen the gluten structure, making the bread more elastic.

Can I use fresh yeast instead of dry yeast? If so, how much should I use?

Yes, you can use fresh yeast instead of dry yeast. If using fresh yeast, the amount would typically be about twice the amount of dry yeast, which would be approximately 2 grams.

Why is lamination important in the bread-making process?

Lamination improves the dough's texture by strengthening it and creating layers. It helps the dough become more elastic and results in a lighter, airier final product.

How can I tell when the dough is ready for lamination?

The dough is ready for lamination when it has fermented well and no longer sticks to your hands or the work surface. It should also appear smooth and have a film-like surface.

What should I do if I don’t have a specialized bread pan or cast iron pot?

If you don’t have a specialized bread pan, you can use any oven-safe pot. Just ensure it is preheated to maintain the steam effect during baking, which helps the bread rise properly.

How long should the dough be left to rest between each folding step?

The dough should rest for 30 minutes between each folding step. This gives it time to relax and allows for better development of texture.

What is the ideal baking temperature and time for this bread?

The ideal baking temperature is 250°C (482°F) for the first 20 minutes, followed by 220°C (428°F) for an additional 15 minutes. This allows the bread to bake thoroughly while developing a golden-brown crust.

How do I know if the bread is fully baked?

The bread is fully baked when it has a golden-brown crust and sounds hollow when tapped on the bottom. Additionally, it should be firm to the touch and not soft or doughy.