Gluten Morgen 2022 Best Recipes! - You Don't Want to Miss This!

glutamari and everyone we are ending this 2022 about to start 2023 and this was a wonderful year I've been traveling around the world like I've never done with my sourdough starter always this year we have arrived to Barcelona and now I have a gluten Morgen lab in Barcelona too yeah I never thought about that and now I have a Barcelona you should visit it soon there we visit a lot of Bakers a lot of friends such as Richard bertinette the leper Fernando troca Daniel corta and many others and this year I also travel to Uruguay Chile and even Panama yes I visited there an Austrian bakery yes in Panama beautiful and this year we also started our podcast yes with Dan leopard Richard Burton it and even me so thank you for being part of Luton Morgan TV and I hope this new year this 2023 will be full of gluten for everyone hi my name is glutamorgan I am here to help you bake every day better today I will show you how to build this sourdough starter without blowing your mind it's very easy and very simple the first thing that we need to do is to put just one two or three spoons of flour with cherry flour if you have white flour it's okay if you have whole wheat flour it's okay right flour whichever you have at home and as I told you before we're going to do it by the eye forget measurements forget waiting things nothing it's very very simple so okay we have a flower which is the other ingredient that we need water water gives life okay and now I'm going to mix it and and this is the only thing that we have to do mix these two ingredients and check the texture this is the texture that I'm looking for but why the theory says that you have to have equal parts of flour and water that's a hydration of hundred percent okay but when we're doing it by the eye what we're looking for is to lower this hydration just looking for this texture and that is very very easy to obtain so this is the key to succeed on this and this is day one what is going on inside this jar here we have two sides on our left side we have the wild yeast and on the right side we have the lactobacteria and both um sort of way they hate each other the yeast produce alcohol and the lactobacteria produce acid and they don't like much what the other one does so what we have to do is to make them work together and be friends that's what we're looking for and how we do it with the right amount the right texture that as I told you and also it's very important the temperature the temperature is also very important 25 degrees Centigrade would be the best here you can see it also in Fahrenheit okay so what we need is to fit this starter every day and to leave this um this project at room temperature 25 degrees Centigrade that's the key to succeed on building a sourdough starter from scratch if you're in a colder place and you need to warm it up you could use your Wi-Fi router and you put it on the Wi-Fi router and it will help you to give the temperature that you need you can also use a bowl with some warm water inside there are a lot of things that you could do and on the other side if you are in a tropical Place very hot place you could use some cold water maybe in a Cellar you need to find a way to obtain this 25 degrees that's very very important so let's move on to second day day two what's going on here much nothing it's just by the moment you don't see any activity at all you're just getting along knowing each other trying to work together this both sides that I told you before so what do we have to do now nothing fitted how with again flour and more water and always looking to get the same texture as the day before so I take again the same flower I put one or two more sponsor flour and some water Always by the eye and maybe you're asking yourself don't you discard a part no you don't need because we're doing very small amount this jar there's no need to discard any part of this project by the moment okay so I have already fitted and now I just mix it all again and look again for this texture if it's a little bit liquid oh there's no problem what do I do just a little bit a little bit more flour and that's the solution It's Always by the eye forget everything that you've learned before this is very very simple now that's the texture that I'm looking for not to dry not too liquid it's okay and that's all we have to do on day two now I cover it up and leave it here on the counter till tomorrow and remember the temperature very very important always 25 degrees Centigrade here in Fahrenheit and what is going to happen from now on okay this will depend a little bit on your environment so to get the sourdough starter ready it could take you from four to maybe seven days so what we have to do every day the same thing that you saw just a moment ago feel it every day feed your starter with a little bit of flour some water and in a warm environment okay that's a key to get the thing working so I'll see you in three more days look at it we've made it this is our sourdough starter made by scratch and very very easy without blowing your mind okay let's check it out wow wow it's super bubbly all filled with air this means that there's a serious and good fermentation going on inside here finally this both sides the yeast and the lactobacteria are working together and that is also characteristic of the sourdough starter the sour smell the acidic smell it smells maybe like yogurt like cheese like milk but it's okay that's the way it should smell check the texture it's all bubbly full of her can you hear it that's all the air from the fermentation so now we are ready to start baking our own sourdough bread at home there's nothing better than this wow I think it's ready to start baking bread so in this bowl I have the flour and I will add the semolina now I will add the sourdough starter remember you can also see in the description of this video all the ingredients with grants sourdough starter and water remember salt in a few minutes I like to work in a bowl because it's much easier than working on the counter it's it's also cleaner and if you want to move around your house you can do it you see it's very easy check this out I am not kneading at all I am just mixing all the ingredients not the salt remember just mixing no kneading why because I'll take advantage of the well-known or maybe not yet known how tall is this check if there's no more dry flour and that's all that's all the no kneading that we're doing okay so now Begins the autolysis cover the bowl and leave it here on the counter for around one hour maybe two hours and you'll see the results okay we have to wait an hour no gluten has always prepared on behalf and take a look now and see how our dough has changed it is almost needed by itself that's called autolysis I wash my hands just put a little bit of water on my hands and look look how the gluten has developed and this dough is almost needed without the need of doing nothing only waiting just it's about time take a look that's very important we have our dough ready what else flew in it our last ingredient remember the salt okay so now I add the salt and mix it again it's shiny bold and smooth very smooth so we're done with the knitting what do we have to do now we have to wait it's almost about time and waiting when you bake sourdough bread now I'll cover it up again and now we have to let it rise it has to double its volume this is called first fermentation of bug fermentation which is inside a bowl and if we are doing the things right and the sourdough starter was very active this would take us about like four hours okay so let's wait for it and thanks to the gluten video Edition we don't have to wait that much see how the dough has risen it is full of air full of bubbles inside and that is going to be our crumb so we don't have to degas it we don't have to press it we just work with it very gently okay so here I have the dough and what do I have to do I need to put it on the counter just semolina on the counter a little bit on my hands I could also use some oil but I don't like it much so see how full of hair you should do this very carefully please don't Degas this dough we've been working hard to get this dough so we don't want to degas it okay here it comes and voila our dough our bread dough so now what are we about to do now it's time to shape our bread I'll be making a batard which is this oval kind of bread which is the best sandwich bread because you can get even loaves when you cut it okay so you can make an excellent sandwich with it okay so what do I do I fold first this side to the center and then I'll fold the second side on top of it like this this way we are giving tension to the dough and it's almost beginning to look like a bread right and now that I have it this way I need to roll it like like a sushi roll without degassing it too much see how gently are my moves and that's all almost done ready look at all the bubbles that we have this is this means that we have a very good fermentation now what do I do with this I will just pinch it like this and make like a stitches like a stitch okay this way now do this on the other side and this will help the red to have a better shape and to be the gluten will be stronger that's why at last we have to put some flour or semolina on top of it this is going to be the crust our bread but to help it keep its shape we'll be putting it in a banaton which is like a bread form you call mold it's like a bread mold or broth Farm they also call it or banaton in French so I'll put some more semolina or flour in it and take a look at this I'll flip it I'll flip it like this and boom this is the bottom of a bread and the crust or the future crust of the bread is now upside down so slowly the bread will fill up all these Benetton so don't worry if you see it smaller don't worry the bread will fill all this panetton but how and when well what gluten Morgans recommends you is to make a long and cold fermentation how in your fridge okay so that's what I'm going to do I'll cover it up with this and I'll take it into my fridge so I'll put it in the fridge at five Centigrade degrees and I'll see you tomorrow good morning with gluten Morgan you have to wait that much so we're on the next day so it's time to bake here I have the bread that I brought from the cold fermentation from my fridge and see how it has grown slowly at night and here I have already preheated my oven at 250 degrees here you'll see in it at Fahrenheit so my cast iron pan which will help me to bake the bread inside of it why because I know the water that's inside this bread dough will evaporate and help the dough to grow and to develop inside this cast iron pan okay some more semolina as usual so the bread doesn't stick on it some more semolina here on the bottom remember this bread is upside down and now I am flip it oh wow and will help me to make this cut along the bread so this inside this cast iron will open up and make I hope so A beautiful ear so let's cover it and I'll take it to the oven here you go bye bye being the gluten bit with you and I'll see you in 20 minutes and it's time to open this cast iron wow good yeah okay but it's not yet finished I still have to bake it and make it golden in more or less 24 minutes let's take it again to into the oven and there it goes for another 20-25 minutes maybe 20. we'll check the color in the meantime okay turn them on and finally here is our bread wow this is very very hot that's why I use these gloves and let's hear this oh okay and let it cool down and then we'll cut it so here's the bread ready it's already cool so it's time to analyze it okay here we see all these blisters which are produced by the cold and Lung fermentations and they are really beautiful and we have this ear which is very characteristic of this kind of breads because of the contrast of temperatures that we have we took the spread out of the fridge at five degrees and then we baked it at a very high temperature so this is a result of a very good fermentation and here this the crust now it's time to open it and check out how's the crumb okay wow look at this beautiful and open crumb s super light and it smells Super Fresh so now you know how to bake this kind of bread at hot and here with you the recipe as you see it's very very simple and we only use this little amount of sourdough starter what we need is a strong flour or bread flour the other flower that we'll be using is this one whole wheat flour if you don't have all wheat flour at home it's okay use just regular white flour another ingredient salt we could have used it in any moment I'll be using it right now but that's not a problem and the last two ingredients that we need is of course water that I'll be adding in a few minutes and our sourdough starter so I need to get this sourdough starter from the bottom of this jar just one little spoon and this is all that we need there you go that's all very very easy water time we only need to mix all the ingredients I just want all the flowers to get wet and that is oh now very slowly I'll start mixing and that's all no mess no worries nothing really really easy and that's all by the moment we leave this dough here on the counter for one hour and I'll come back and let's see what's going on okay it's been an hour and let's check out how is our devil time to put the hands in the dough first of all just a little water to wash my hands this is an easy way for not sticking the dough in our hands let me check this and look it's just a little bit needed by itself here is some gluten development wow excellent that's all we need so what am I going to do now just a few foldings on the dough that's all that we're going to do now I'll cover it up I will return here in one more hour okay one more hour is gone it's been two hours since we started the No need method so let's check how's our dough so pick the dough here from the bottom and let's start stretching oh [Music] I'll cover it up and leave it here at room temperature until tomorrow more or less it's going to be like 16 hours that's all see you tomorrow good morning everybody it's a new day and I want you to see the dough which has been fermenting at room temperature for more than 16 hours look at all these bubbles in here it's the gluten magic with this little amount of sourdough starter and that was all okay time to shape this bread so I have some semolina flour here and I'll put it on the counter so the dough doesn't stick on it okay so let's put it on the table very slowly come and check this with me look at this dough it's full of air super bubbly and we haven't done anything only just a few foldings a little bit of sourdough and this dough is incredible okay but before we shape it I have to prepare my banaton I use this kind of Bonnet on these baskets in order to the bread not to lose its shape okay because it will be here just sitting like one or two hours okay time to shape it what I'm trying to do now is to give the bread some tension so it doesn't lose its shape okay the dough feels so incredible do some stitches here and now that it's already shaped I'll put it some more semolina flour on top of it let it rain time to go into the basket always when you use this kind of basket you have to flip over the bread okay so I've covered the banaton and leave it here at room temperature for another one or two hours in the meanwhile I'll clean all this mess man I can't see how's the bread it's been two hours sitting on the basket and it's almost ready to be Baked full of her super fluffy super huge so I I have the the chocolate inside the oven which is preheated at 250 degrees the kakatua will tell you how much Fahrenheit degrees are okay so let's take it out of the oven and let's bake this bread wow it's really really hot and it's very very heavy okay let's go semolina flour on top of the bread so it doesn't stick here's them too in the ammo [Music] it looks beautiful scoring time when we are working with red at room temperature it's scoring it's not that good that's why I prefer always cold fermentation let's go into the oven 20 minutes back to the oven what okay now it's time to take the bread out of the oven you should look it it's beautiful and here it comes okay and look at it wow super super heavy wow wow I'm crunchy Wow Let's open it up let's give it a try hmm you must be thinking if it's too acid but it's not have you ever end up with a dough like this let's take a dough okay today I will show you how to work with this kind of dough I'll show you okay Serena I got one kilo of strong bad flour I use a English flour with sex meal beautiful yes bread flour yeah strong wet flour it's fine okay I got 20 grams of fresh yeast fresh yes if you are dry yeast use dry this yeah and sea salt I don't use table salt oh I see soft okay see you soon very simple and I say that I don't you don't mix no no not to start with a little bit so that's a mythologies people then I don't know then the yeast in here I keep it very simple flour and rub it great then mix everything together so I got in here I got 720 grams of water that's a hydration of 70 72 72 yeah okay so put my water in there on books many books or you see it on TV people put their hand in there never do that people don't like heat to stick so why putting your hand in there okay so what what will you use uh so what you use scraper it's called in French or scraper without tea without tea and this in here I'll give you one after okay but this winter is ready for the windscreen for your car until the outside oh you know in your bathroom you know just it's very useful one thing I teach people is when you mix dough your power in your body if you look at the mixer the powder is not on the door hook the power is from your core and your legs okay so if you put your body like this and there it will not work you've got to have one foot forward one back your left hand become your your kind of engine and your right hand is your dog okay and your whole body is good to work okay but if you go running on the boat you don't use just your arms yeah you use your whole body so what I'm doing there is bring the flour so at that stage you realize if you miss the flower if you miss ingredients you can always correct you do at that stage holding green the salt everything at the beginning when I teach people I do that then you can put the sword later but keep things simple to start yes very simple so complicated you can start making it to any step you know yeah when I teach people what I describe my my teaching that you're finding cabinet in your head you know that's a fairing cabinet and in your firing cabinet is either draws well you bet you got to have the same routine all the time if you miss one draw you pay two step letters yeah so always go at the same method good okay and say your method out loud before you do it and they will make it assembly all the dry to the top there's an obsession to go too quick on the table the more work you do the board it's clean it stays where it is and you can move with the ball too there we go Okay so plump next step is what we used to call decoupage lifting a little big lump of the of the of the of the trough then we're going to slap it on the table it's like a kind of stretching slap it and so first part is this okay so move a little bit thank you um like this yeah not like this so the trailer mixer was created doing this it's the same see you there you leave the door up slap it snap it you stretch it over the top can we tidy up is what I call taking your door for a walk walk the door to make some kind of surface exactly so once you have teach people now is if you want to understand the language of the dough you got to understand two same with the dough the most important thing in making dough the Dough's got two side the top and the bottom the bottom never mix it up so never do this yeah yeah so if your top is on top moving your legs then the doodle doesn't Stitch and you can start again and there's a lot of stretching so now a lot of people copy my technique and they do this so their body is there and they just do this guys yeah and then just a lazy way of doing it because your hands are stretching you're not stretching it sideways yeah the stretching sideway is telling you when the dough is ready you're not tearing it you don't you turn at the end right at the end to tuck it in at the beginning you use a stretchiness yeah to give you the extension of your gluten yeah if you take your hand away from the door it doesn't work keep your hand on the door all the time okay the worst part is over really worse but the best part worst part you wait for this one you wait for this one oh yeah great fun together the worst part that's nice people are going to be put off now we're in the worst part people travel all over the world to come in here it could be the worst part don't cut don't put it on the table should be advertising my class that's really enough Jesus so now the best part while I finish my coffee no you finish coffee now look it's lunch time nice wine time my friend why it's all right uh surprise me I'll try with red white dress and in the meanwhile I want to give you my humble sourdough bread wow now you should learn some Spanish that's gonna be very hard I'm good with yoga language that's good thank you very much pleasure it's been a pleasure to to have me visiting your kitchen here thank you very much salty cheers we should have started with this no because don't get worse let's touch some bread [Music] today is pizza day or pizza evening [Music] foreign [Music] so I'll give some tension to the dough with my hands and now I'll finish it like this and now what I have to do is to take them into this container it could be like this one a small one a bigger one so the key to the perfect Pizza is to let them rise slowly in the fridge and of course I have many dough balls already prepared don't lose the air on the border which is the cornichoni this is the characteristic of this pizza the neapolitan pizza we chest this beautiful crust on the outside beautiful tomato sauce Italian tomato sauce on top of a pizza now some sea salt fresh mozzarella I'm gonna cut it up with my own fingers there they go somewhere there and yes now I'll shape it again a little bit oh it looks it looks beautiful let's go it's hotter and There She Goes foreign see how fast it goes let's count to five one two three four five I'm here wow and turn it round wow look at all these dots this leopard thing I love it now let's go inside for a few seconds [Music] stick it out wow it's bubbling beautiful color the pepperoni is ah you should smell this pepperoni this is Spanish pepperoni beautiful okay here's the pizza look at this crust wow really crispy let's check the bottom perfect beautiful beautiful pizza and now let's cut it oh listen to that crust ah that can't wait to taste it this is awesome take a look at the cornichona there's only air it's just air air and nothing else than air hmm [Music] it has risen a lot whoa some semolina on our counter or you could use also flour if you want um let's take it out of the bowl and we're ready to divide it in this kilo I have four pizza balls of 250 grams okay very easy we'll take all the sides into the center giving a little bit of tension to this Pizza Bowl we're making some stitches here and then we flip it and finish it with our hands giving it the final shape a round shape like this okay I'm ready to take them to my fridge the temperature of the fridge is around 5 degrees Centigrade that's around 41 degrees Fahrenheit one or two days see you okay here I'm back with the dough I know you're wondering if I waited two days that's the magic of the Edition so here are the pizza balls already fermented ready to be baked let's bake some pizza let's give it a final shape round shape and we are ready to stretch it first of all we need to make the cornichona which is the crust of the pizza full of air and very light so let's make the limit of this cornichoni ready and now we are ready to stretch it see how easy it is to stretch this Dough because it has rested a lot in the fridge in this doing this slow and lung fermentation of course the flour that we use this Neapolitan flour helps a lot okay it's like patenting a very important Italian ingredient the basil or Basilico in Italian she lives on top of the pizza third ingredient mozzarella I am using this fresh mozzarella made out of Buffalo milk see the strings that this mozzarella has that's a mozzarella for this kind of pizza few pieces not too much that's a secret in this kind of pizza remember not too much cheese okay um that's okay and the last ingredient olive oil Italian olive oil if you have the idea is to make kind of weird pull here like a spiral oh good perfect and now let me get my peel whoa some semolina on it not too much just a little bit so the pizza doesn't stick into the pill and may the gluten be with me good finish the shape and I'm ready to take it into the oven the oven is already preheated at 450 degrees Centigrade that is around 852 degrees Fahrenheit it's really really hot and there we go wow and back into the oven for a few seconds [Music] and time to take it out Wow Let's Take a look at this beauty hear the corner Journey crispy and soft at the same time with this little charcoal dots known as leoparden that was produced by the high temperature in which we bake this pizza so let's cut it and see the cornichona wow and take a look at this beautiful pizza with this Airy cornichona super thin crispy and at the same time a little bit morbido like they call in Italy and you eat it like this folding it it is called The Fold Pizza I pull it in pizza margarita let's give it a try I love this kind of pizza it's so simple so delicate and at the same time really really tasty and savory this is our pizza base ready to go with the tomato isn't it beautiful just tomato Italian tomatoes to be more specific San Marzano and that's all tomato or pizza it's a very very simple Pizza by the way the pizza that I'm making it's a margarita one of the classics of a neapolitan pizza style it's only the pizza base tomato some sea salt flakes and don't forget the cheese this is Fior de latte it's like a mozzarella but Super Fresh and Milder not too much that's the difference between the other kind of pizzas that you're used to this pizza just take the right amount of cheese because you have to taste the dough the Tomato the cheese the olive oil and also the basil this is very important vasil leaves on the pizza you can put them before or after the oven I like to do it before baking what else do we need an excellent olive oil and that's all pizza ready ready to go to the oven so I take the pizza peel with some more semolina on it not too much and now let's move the pizza ah just in a second let me finish it and we are ready to bake it come with me this pizza oven is preheated at 450 degrees that's a lot of heat and this pizza should come out of the oven in more or less a minute let's go see how fast it's baking and now it's time to turn it wow look at those dots on the dough wow and we're out wow beautiful let's go hope you have enjoyed it as much as I so you don't know how much time do you need to ferment your bread maybe on the same day maybe on the next day or even two days stay watching this video and I'll show you how to do it here's the recipe of the bread that we are going to make today remember that you can upload this recipe into my app gluten Morgen Baker's percentage it's totally free and you can download it from the App Market of your Android or iPhone phone it's been an hour an hour though has been doing autolice all this time so let's check how it is now so what do we have to do now we have to let it rise as I told you before and the secret is to do it at room temperature but which room temperature is the correct one let's check it okay around 24 23 25 that's a good temperature the Fahrenheit is around 77 degrees by the magic of the gluten it's been 4 hours and the dough is already fermented look it has doubled in size or maybe triple in size and it's beautiful all full of air time to shave the bread [Music] foreign bread shape and now comes the moment that I've been waiting for and this is the key the moment of the experiment of all this whole video the fermentation so now the experiment will be divided into three parts the first one is going to be this first bread the one that we did at room temperature and we'll be baking it and see what happens then I have already fermenting in my fridge that's a cold fermentation a bread which I did 24 hours ago this bread has been in the fridge for 24 hours and I also have another one that I did it two days before 48 hours and this one has been the fridge for two days 48 hours so now comes the Epic moment in we are going to bake these three breads the room temperature the 24 hours go fermentation in the 48 cold fermentation too and see which are the difference okay time to check if the bread is ready to go into the oven one thing when we are baking bread at room temperature is to check to make this poking and when it comes back slowly it takes a sec approximately that means that the bread is ready so let's start this experiment here are the three breads the first one which was already done at room temperature here's a 24 hours in the fridge and the 48 hours in the fridge cold fermenting and another thing that I want you to see is a difference in volume the first one the room temperature bread looks a little bit bigger but it's not the three breads weight the same weight which is one kilogram but the difference between the cold fermentation Breads and the room temperature bread is that the gases inside these two breads the cold ones they have compressed so that's why they look smaller and this one looks bigger now it's time to bake them and continue with this experiment as first side what we see is the opening of the year the oven spring was better here and even better on the 48 hours for 24 hours okay but this is normal this happens all the time when you bake the bread on the same day that's why or one of the reasons why we complement the bread of the shape is because when you cut it you make a very a better cat and then the bread opens better or bigger the ear it's bigger when you can do this perfect cut in cold fermentation when you do it in a dough which is at room temperature the cut that you do the scoring that you do is not the best that's the thing but it's okay this bread is light it's well baked well fermented and the color another thing that I see it is not that dark as this one these are golden brown like caramel this one is golden too but not as much as this too but it's it seems to be perfect bread and it's a little bit hot now let's move on to the 24 hours and here we have a 48 hours but we'll see it's a beautiful year nice scoring night not a good a good awesome spring too it is light it sounds okay that means it's well baked and the first thing that we notice are these blisters all these blisters are produced of cold fermentation which are totally different but this one there are no blisters on the room temperature and only 24 hours we start seeing some blisters beautiful bread and a little bit hot okay time to move to the third one the last one 48 hours and that's a lot you cannot always achieve 48 Hours fermentation it depends a little bit on the kind of flour that you that you're using I've been using this a strong flour and also temperature you've seen that this cold fermentation was done in a very low temperature and what I first say more than this here this this ears is a little bit bigger a little bit more open or it's calling me are these blisters we have much more blisters than in 24 hours Check out in 48 hours it's full of blisters that means a long long cold fermentation process and it's beautiful too light sounds okay so what we still need to check is a cramp but since they are really hot and it's not the best moment to cut and open a bread when it's hot because the crumb is not yet gelatinized so what I would like to do and since this is a video and video editing can be magic why don't we let them cool down and we cut them tomorrow morning all right let's go first with the room temperature bread foreign about the crumb let's open the other two now it's a turn of the 24 hours cold fermentation let's open the last one this one is a 48 Hours cold fermentation so here we have the three breads already open and cool down at First Sight what we see is is that there are two buns the side of the room temperature ones and here we have the cold fermented ones so what we see on this one at room temperature is the crumb which is not too dense but it's perfectly fermented but it's not an open crumb maybe you're fond of this kind of regular crumbs these are ideal for sandwiches when you use an open crumb you can maybe get all your hand wet with some Jam marmalade butter or even olive oil now we move to the second side the cold fermentation ones the first thing you see the circum is totally different this is an open crumb total irregular full of air pockets smaller and bigger ones that's good that was not so good long time ago in French cuisine and French bakery but now I think it's my kind of crumb I like to have this Airy crumb I know you can get your an old dairy but it's okay so the difference between the 24 and the 48 Hours the crumb seems almost the same what it might have changed maybe is the Taste maybe this one should be a little bit more acid because it has been one more day fermenting in the fridge let's try the room temperature one foreign it is moist and it's very tender and soft okay I gotta try this one I really like this bread it's okay even though I did it just in a few hours but it's a good bread moist they're very creamy the crumb is super creamy but the taste is light light it's excellent I think for towels to a sandwich now it's time for the 24 Hour Bread [Music] okay I'm really liking this kind of crumb it is a little bit more soft and tender because it's full of air and the air pockets are bigger I think it's because of that and it's really moist even moisture than the first one a little bit colder because okay let's try it [Music] it is really interesting how different the chewing is between this one and the first one it is easier to eat this one to chew it is it is even moister than the first one and also the taste The Taste now I see some little notes of acidity but it's okay it's not too acid I always work with my sourdough starter low in acidity because too much acid on a dough it's not good for the gluten Network so that's what I usually do I'm more used to this kind of bread it is really tasty the crumb is super creamy and humid I'm loving this one but I need to try the third one and the last bread of the day the 48 Hours cold fermentation oh as before the crime is so moist and so tender this very very fluffy I'm liking this and cram is a thing and the crust is also very thin and that's another thing that I like a lot so let's try it and see what happens so here I'm noticing something that I thought that it was going to happen acidity it is a little bit more acidic as this the second one the 24 hours it's okay it's not too acid remember I said that I use a low acid sourdough starter so it's okay maybe if you're a fan of this acidic much more French kind of bread this could be your kind of bread the crumb is creamy soft and tender it's okay just a little bit of acidity so this is the end of this incredible experiment that I always wanted to do but I never did it till today I always did bread on the same day I also did 24 hours cold fermentation bread too and even 48 and also 96 but not at the same day so I think it's an interesting experiment and we discovered a lot of things for example on this one on the bread done on the same day at room temperature what we found is that we can make an excellent bread not too strong in taste the the crumb is okay it's a little bit more regular no big Pockets but it's a perfect bread to be done on their first day maybe if you are starting now with sourdough starter maybe this could be your kind of bread with no long fermentations cold fermentations it is easy you can do it on the same day so it's perfect bread for you now my favorite 24 hours bread this is the one that I always do here at my lab it's a perfect balance between acidity open crumb nice crust a nice ear and it's beautiful from the outside or from the inside the teeth is okay not too acid remember that I use always I know I seated sour starter so this is my kind of bread and that now we move to the third one to the 48 hour long fermentation which is not too acid okay don't worry it's not that acid you can eat this bread perfectly but maybe it's a little bit more French style of bread they like more acid kind of bread do you want to know how I bake all these breads on the same day with one single dough stay watching this video and I'll show you how so the three kind of breads that we'll be baking today are divided in three different levels of difficulty the first one did for the beginners it's going to be a chapata a very easy bread to do the second level will make this country loaf which is a little bit more difficult than the first one but not that much and then comes the third level in which is a little bit more complex more complicated but not that much and it's mini baguette and what do they have in common I already told you that we'll be making just one dough and this dough will be made or will be fermented with a Polish a Polish is a pre-ferment made out of yeast but a little bit of yeast and a little bit of time so let's start but first of all here is the recipe it is written in baker's percentage and you can use my app for iPhone or Android you can download it from the App Store it's totally free first ingredient strong flour if you don't have a strong flour or high protein flour you could use bread flour second ingredient all-purpose flour yes the first flower that you have at home that one is perfect and now comes the star of this video the Polish look how creamy and Airy it is it's pure air wow full of bubbles now we have the salt and finally the water we'll be pouring the water slowly not all the water at the beginning and let's start meeting I'll be using the scraper to do this we'll go slowly looking good just a little bit and a few minutes later the dough is looking like this now all you have to do is to leave it here at room temperature and let it rise double in size maybe three on the size okay see you in a minute okay it's been two hours and here is a dough totally fermented it has doubled in size and it's full of air and Bubbles so let's shave those breads as usual some semolina flour or just flour let's start level one Japan I think there's too much dough so I'll cut the ends one and two lazy thing of the chapata bread it's that it's so simple we don't have too much anything just cut this dough like it is and let it rest for a few minutes before you take it into the oven okay all right I let them rest on this board for a few minutes before I take them into the oven level two country love this is a very easy to shave bread too this loaf is very easy to do and fast we take one piece of dough and we gently take it into the center and we'll do the same and we are making some kind of stitches yes it's like stitching a dough so this is the button of dough now we'll flip it over and with our hands we will adjust the final shape not too tight not too loose something in between now we put some simple in our sunflower and we flip it again into the basket voila okay A little rest for 30 minutes before we bake it level 3 mini baguettes it's very important to have this kind of rectangular dough now we'll give it some tension just folding it into itself and pressing a little bit not too tight not too loose it is not to lose all the air that's inside though now again the same on the other side and with the same stitches so here it's a balance between tension and the loose dough again we're almost done now we do the last fold using it some tension perfect one and we're almost done okay the baguette is appreciate so now I let it rest for 10 minutes and we'll do the final shape okay so here is our baguette pre-shaped ready to be finished the only thing that we are missing are the ends the classic baguette and so with two hands on the center start pressing not too much we don't want to degas the bread and then slowly you press a little bit more at the ends and we have the baguette finished flower I'll take it to the Kush to rest before we take it into the oven I get already shaped I let them rise for 30 minutes and then we'll bake them now it's time to transfer the chapatas to the baking seal it's pretty hot add the oven some water into this tray in order to make some steam in the oven that always help for a better baking time to bake the country loaf good okay I'll flip over the bread in the Dutch oven and make some scoring this is very important now I'll cover it up again with the lid let's go to the oven look at the chapatas they're beautiful so now it's time to turn on the fan and let's remove the tray with the remaining water whoa it's been 20 minutes let's take the lid off back into the oven okay 20 minutes more and we've got it it's heavy and it's hot time to bake them mini baguettes in this Dutch oven I have the Dutch oven preheated at 482 degrees Fahrenheit and the process is very similar as one of the country love flower first one perfect let's go with the second one from there now some scoring and put on again the lid let's go to the oven ready [Music] I let them cool down on this coating rack counter loaf is ready wow take a look at this country love so so light and so hot let's Let It rest and cool down time to remove the lid and see how our mini baguettes going they're looking gorgeous 15 more minutes and we're done mini baguettes ready come and see them here are the mini baguettes smell is incredible let me check them oh this is so hot oh life life ah and hop up let them go down ah isn't it beautiful excellent crumb moist the Crusty thing crispy oh I love it and we did it in one single day with one single dough just a little bit of time that's all I'm gonna try this oh I love this chapata it's so tender the crumb is so moist so fluffy and the crust is so thin and crispy at the same time you need to do this it's beautiful maybe this is asking for some olive oil prosciutto some cheeses oh beautiful and here's a cancer loaf it's so light too and we did it in one day it smells like being at the countryside and the crust is very rustic super actisan check this caramelization this color beautiful okay let's open it up and taste it and check this Crown isn't it beautiful then in one day no use in sourdough just a little bit of yeast okay we did the Polish we waited a little bit more but on the same day I need to taste this bread the gram seems very very tender and check out the crust thin and crispy wow let's give it a bite I need some butter immediately butter please at the first bite the crust is so crispy but then you feel the tenderness of the crumb it's like biting a cloud I love his bread hmm time to check the baguettes they're beautiful so very so light check this out so crispy I need to taste this check these air pockets they're so irregular I just can't believe it and we did it just in one day one day the magic of the gluten I need to try this the crust is so thin and crispy and the gram is also Airy and Light I'm in Paris am I French I need some cheese some French cheese I love this baguette the crust is so thin crispy and the crumb so moist tender ah it's super French super French ah I really need that chase um I'll come back in a minute check this out photos four different hydrations and all kneading at the same time amazing I will make only one dough and I will only change the hydration of each one so I'll start at 60 hydration here then I'll chain to 70 hydration eighty percent hydration and 90 hydration and these are the machines that I'm talking about and the good thing about this kind of machines that they are super technological and they are connected to a computer which I'll be using to start them at the same time and also I'll be checking with this timer how much time will they take to develop the gluten that's a mission of today okay this machine will handle the 60 hydration dough here's the sourdough starter okay the one ready let's move on to the next one [Music] and now comes the best part of the video using the machines with this computer let's start the show and now I will start adding the water in each machine and then the 80 and the 90 hydration I'll be adding the water very slowly now let's start the timer [Music] it has reached the 26 degrees that it was programmed to so now that this dough is ready let's check the gluten Network which is really important to know if a dough is ready let's check the membrane wow excellent gluten development in chest a few minutes and the other machines are still working 50 minutes and the dough seems to be ready now we'll check the dough okay let's check the gluten membrane of the 70 hydration dough wow take a look at this excellent gluten development ready 56 minutes and 12 seconds okay let's check the membrane at 80 hydration wow excellent what no no no watch it's almost done I can't believe it it took like an hour and a half of mixing of knitting temperature is 26 25.6 almost 26 degrees mission accomplished 94 minutes and 90 hydration though it's ready let's check the gluten Network wow this is awesome check this membrane this gluten membrane 90 hydration almost like a kilo flour and 900 grams of water The Mystery of the gluten okay enough background for today and I'm really glad on how this experiment came up too the four toes were finished the 60 hydration was really fast 70 pretty fast too 80 took a little bit longer and 90 took almost more than an hour and a half a lot but that was a day of this experiment to see how much time it takes with different hydration of course it depends on the kind of flower that you're using the machine the temperature and the velocity of each machine and it's interesting and it's something that I wanted to do for a long time so I hope you've enjoyed please follow the me if you're not following me like this video share it and I'll see you on next one the chapatis I did it with 100 bigger and 100 hydration stay here and see how I did it so now I'm about to divide it and start shaping the chapatas this chapatas and it's really really easy we don't have to do much anything just cut the dough let's go with this first one there gently I'll take this one it's so so light we're ready to go to the oven the oven is preheated very very at high temperature so here they go [Music] let's make some steam good and be with them well if you could smell this perfume coming out of the oven Italian perfume let's make a sneak peek woohoo I still like seven minutes left let's take them out of the oven [Music] [Music] taking advantage of the cold weather now I have my chapaters already cool down let's cut them thank you [Music] thank you so take a look at this crumb it is a little bit warm I always do the same I open the bread before it's time before it has cooled down that's not the best moment to open because the crumb it's not yet gelatinized the the gram is still a little bit chewy but it's look at it it's incredible so what kind of sandwich would you do with this maybe some mortadellas and everything with Ella so why don't we taste it [Music] the crumb is really really tender it's humid it's but it's not chewy it's oh it's quite a soft like a butter smell is everything I could use this bread with everything with a tomato which fresh olive oil maybe sounds too why not or some sausages some cheese oh even alone would you like to know how to bake this bread here Claudio perrando will teach you how watch the video for the old dog it's like a direct dog we need a flower yeast salt water here we have also olive oil it's optional if you want it and we mix it all here in the container yeah we mix all here in the container we do some search and foil and we let it ferment then later until tomorrow now the second preferment what we are doing is the sourdough yeah the classical sourdough it's a Levan Levan Levan actually is a active sourdough yes now we have the active sourdough we have here and for the amount what we need we have to mix water and flour okay so we have flour and water and tostato the starter the starter which is an active sourdough and we mix first the flour with the active sourdough and then we add the flour later we will cover it and we let it ferment until it tripled trip is in size yeah okay triple the size good this is a good the last of the three preferment is the Polish the legendary polish the Polish we need flour water and a very small amount of yeast which is between 0.2 0.5 percent that's two grams two grams per kilo of flour depending how you want to ferment you can ferment in a different way three four hours in room temperatures then you put it in the fridge until next day or you go only to 18 degrees with a little bit of of yeast and you let it ferment and how much flour and water do you need it's always the same amount the same amount of flour and the same amount okay the same weight yeah in the bowl we start with a bottle yeah after the water we add the peppermint yeah let's start yeah we start mixing slowly slowly yeah during the mixing process we will add now the Polish we are still mixing yeah slowly slowly slowly mixing because the things are quite wet inside and then also a little bit later we add the sour the sourdough to the to the mix in the bowl it's looking good yeah and then it this is the the dough will be quite liquid and here we start to add the flour the flour yeah now it's looking more like a dog yeah if it's it comes together it looks like a dough then we will add the this yes it's a little small amount of it's on it's little a little bit of amount of yeast is now we go with the sugar we go with the sugar and then we try to mix like 80 85 of the dough ready and then we add the salt finally finally now it's looking good the dough yeah great [Music] foreign [Music] foreign [Music] very easily I go with one part to the Middle with the other part over it and stitches yeah it's more and less like you make at home with your shirts and then I walk it around but very smooth only to close it down no pressing it too much no pressing too much I want to let the air inside okay put a little bit flour on the surface and I put it in the the bread Farm in broad form in banana in the basket I go over the skin with the skin over the middle and I close it here and then with the skin I go until the table I push it a little bit down and now the sticky part I will roll over in the flower only the the dog will take what he need that it don't stick anymore okay now you can see you have already the baguette you can take it like this but for aesthetic reason we make the edges the edges yeah like it is and then you can do this also at home on wherever it's very either parchment paper you put it on it like it is yeah and then you have the possibility to put it in the refrigerator for half an hour or 45 minutes to make the Surface a little bit dry the scoring will be much more easy yeah and it helps also the baguette because now we have to slow it down they're like [Music] [Music] or adorner let's pick [Music] foreign [Music] thank you foreign excellent bread excellent bread in England in 1990 people would couldn't even even say the word ciabatta in English [Laughter] [Laughter] to have a bakery in UK nowadays no no I don't think so um asking for the amount of work you put into it it's very hard to make money honestly you could do brown you do it for your love but tell you what love can become I always see people coming here to open the bakery I said on Monday I'll put I'll do everything to put you off because if you go for it and you do it success well done but with bread I see there's very little value in bread because the value is in your brand yes like many things you know people start with chocolate there's so many chocolate brown why would you as Mr Nobody become Mr chocolate you've got to be clever on marketing it's not just picking good bread you've got to have you know you have 10 books behind you yeah if you're not pushing whatever it's really really hard and there are there vehicles for example that get a freeze bread uh the first uh time of the day and then they both frozen bread sorry and instead of baking and doing it by their self they buy it frozen and then they they make sure they will be but you know it's a I think if you open the bakery you've got to be smart so you got to understand the old Bakery system you got to be able to to promote very fresh breads every time every time or the day so you got to understand our door work you know if I open the bakery again I just use cold though I would just use Colo and take it every hour yeah straight from the fridge yes no problem the concept to to find people to work all night now decades are different species yeah yes so unless you work all out with them which you can do because you're you're crazy you're able to touch and Inspire them to believe what you're doing to do it the same but you know human nature we try to create Corners all the time that's a human nature so I think unless you do it yourself all the time but you burn out you know I never see myself working in the bakery for the next three years now it's just no chance so you got to find a method that's you actually the problem with many Bakery they try to do too many things they do 20 bread why you don't beg for yourself you beg for you pay for yourself you'll be for people just no Mrs Smith want one loaf of bread today you know just you that you will lose money doing that yeah you've got to simplify it makes three good thing I always said to everybody for the bakery mystery would say that people recognize you for when I open the bakery I just frequency I'm good for catcher good for catch up because people in love are so broken now a good sourdough because he was fashionable no bucket no because buckets with no Chef life yeah so you're going to be smart you know you go to Mexico that's yeah if you make croissant you can use them again okay so I knew if I do that straight good then I have a chance and then we build up our bakery around us Street Foundation yeah all the rest came around it so I'm making baguettes we made 40 bucks a day that's it people don't buy baguette like we do in France yeah so what's your point of doing this in England yeah again no they come on Monday and go back on Friday it was still yesterday okay it's Thursday when you buy it Monday that's normal you know so it's you've got to adapt to where you live yeah not make by guy because you're French yeah it's stupid you've always wanted to see the difference between hydrations 60 70 80 90. stay on this video and I'll show you how to do it and this is the gluten Morgen Baker's percentage app and this is a formula and what is this 60 hydration thing well 60 hydration means that is 60 the weight of our flour the flour of the recipe and this is the 70 hydration dough and here is the formula too and remember that you can download for free my application it's for iPhone or Android and now 80 hydration now we're increasing the amount of water that means that in one kilo flour 800 grams of water that's complicated and remember here is the formula and at least but not at last the 90 hydration dough that's a lot of water ah and don't forget the formula here okay this is a 60 hydration dough the first one foreign okay let's move on to the next one time for the 70 hydration dough put some semolina on top of it and I'll transfer it into and on the third place the 80 hydration though foreign okay and I'm here with a 90 hydration dough that's a lot of water wow foreign a flower on top of it into the banana here are the four sourdough breads that I took right out of the fridge there's the cold and they're ready to go into the oven look this is a 60 hydration 70 80 and 90. and as far as I see they had a good night so now it's time to bake them and to finish this experiment well here I have the 60 hydration bread and as you see the volume is beautiful perfect it's an excellent loaf this one it's okay light it sounds okay 70 hydration that's okay the volume is a little bit flatter than the first one because I waited a little bit longer when I took it into the oven but it's okay it's super light we have the sear too perfect 80 hydration looks okay too super light have an ear a little bit flatter than this one as I told you before we did it all at the same time maybe I should have taken this into the oven two hours before the first one but the experiment was to do all at the same time but it's okay and now finally the 90 the magic of the gluten look it still has a good shape it's super light crunchy and a little bit flatter but it's okay okay let's open them and see what's going on inside now that the breads are already cut in half so this is the end of the experiment that you've asked me to do it and well these are the four breads baked at the same time four different hydration 60 78 and 90. and that's all so you want to know how to make this super fluffy and soft potato roll stay tuned on this video and I'll show you how today I'll be using my super dough mixer because I'll be needing oh it will be needing four kilos of dough but here you have the formula for you to adapt to your necessities let's go with the flour now let's add the sugar powder milk the main ingredient mashed potatoes now salt fresh yes if you don't have fresh yeast remember you could use one third using instant yeast turmeric for the color eggs and now let's add the water so we have all the ingredients already integrated now it's time to add the butter dough is ready [Music] let's take another mixer it's always beautiful nice gluten development [Music] here we have four kilos of potato dough and now that it's a little bit stretch let's go with this [Music] okay they'll stretch it I think we have some like three or five millimeters [Music] so I'm done but this is huge cutting the rolls let's cut this into let's start slicing it the measurement would be just like two fingers which is almost four centimeters and we needed to do it gently not pressing that much so we don't break the rule [Music] here we go with another one not a lot I don't know how many but we have a lot of rolls when placing the rolls on the tray try to lift some air between someone they grow they stick up together and I do the same thing on this side and now let's fill the tray and now immediately we paint all the rows with this egg wash and I've done it with equal parts of egg and milk it is really important to do it at the beginning as soon as we we've placed all the rolls on the tray this way we'll protect the roads from drying and we don't need to cover them up okay egg wash ready and now I'll sprinkle some sesame seeds so there's nothing else much to do just wait we need the rose to let them rise slowly and stick them all together how much they have grown now we have the whole Trail full of rolls they're huge so now it's time to bake them I have my oven preheated at 250 degrees and they will be there for around 20 minutes let's do it foreign [Music] a little bit warm fluffy they look like wow take a look at this piece of bread and the crumbs so fluffy so soft oh I can imagine a lot of sandwiches that we could do with this thing it's so humid poof let's try it oh it's even so good just like this alone the bread of today is an Italian bread maybe you might have heard of it it is called chapata yeah chapata typical Italian bread which means in some dialect from Italy like shoe it's well more or less I like your shoe and here is a Formula remember that you can upload this recipe into my app gluten Morgen Baker's percentage we open the oven and with the peel we let the chapatas slide slowly on the floor now I add some water with this vaporizer so the bread can grow and rise and a few ice cubes to generate more Vapor May the gluten be with them now that the chapatas have been in the oven for around 10 minutes it's time to check them out with the pill and turn them around this way the baking will be more regular time to take them out of the oven take a look at this let's go with some gluten Morgen sauce and now the Final Touch some smooth provolone [Music] and back to the oven really really hot [Music] oh time to make that sandwich [Music] [Music] and now the chimichurri foreign [Music] [Music] [Music] I'm talking about gluten what is gluten it's an issue everyone is talking about that we have on one side the lovers of the gluten and on the other side the haters of the gluten so let me explain to you um musical way [Music] oh not ready for the Grammys okay let's go back to the red okay don't be afraid I'll stop singing but let me call my friend the doctor Mariana koppman she is an expert in chemistry and also in bread so Mariana what is the gluten hi Raymond how are you doing well what is gluten gluten is a net that is formed by two proteins that are present in the flower but before you wet the flower those proteins cannot link with each other when you put the flour with the water what happens is that it's like start knitting a net between them so they are unions and associations those unions are forever but the associations are not thank you Marina excellent explanation but talking about gluten just by itself the gluten them there in the air it doesn't give the shape of the bread there's something else that's a gluten net or the gluten Network [Music] [Music] incredible that was a gluten Network so I think it's about time that I sing you a new song about the so what happened when you need and when you fall you make those associations and unions when you stop needing on or when you stop folding those associations relax but you need to build a really good union and some associations to the end of the bread to keep the form so your love will be with a really really good shape thank you Mariana as usual very precise and clear talking about the crumb Marina what don't you tell us what is the crumb The Marvelous thing about the crumb is that you can you build a very very wood gram thanks to the glutenant but not also the gluten net but also because of the geratinization of the start what does it mean that when you hit the dough the starch absorbs water so part of it come out from the gravel and when you after the cooking and when it cool down that part of the granola that goes off it can make another net that with the gluten will make a very very very good crumb bye Marina and thank you so okay we've learned a little bit about the gluten the gluten Network and how to maintain our breads with a good shape one thing that I want to ask you since you've been traveling around the world and getting some glasses is it important to make the same recipe everywhere or you should be change around the world with the ingredients maybe that you find everywhere one inch in each different place it's a it's a really good question Ramon because I think that there's a movement right now amongst really sort of Cutting Edge Bakers around the world where they are trying to make the most of their climate their grain their their history and pull it back in and the though there are some great kind of um sourdoughs should I say in an American style maybe because there were some great Bakers in in America that really pushed us forward I'm not as interested in in that and I'm more interested in how it reflects a society as it evolves and how it you know it resonates with people except that it's it I I don't want to see you know if I go into bread in Thailand yeah no I I don't care I mean I I get it and I appreciate the craft but I don't want it yeah um you know it's like you know if I go to uh uh say to Venice I'm not really looking for bagels yeah I mean I know some people are and that's but even if even if I was I'd like them to use Italian flour and I don't know I don't know maybe have have some Rosemary and some polenta or I'd like them to riff a little bit on being Italian and I realized that that that also means that I'm not I'm not allowing people in that country to be be expressive that's a problem um but but certainly that's as a consumer that's where probably where I'm coming from how do you see the future of baking oh I I think I think I see the future of baking a little bit more uh like I see it in in Southeast Asia where people use smaller ovens where uh uh less fuel um so for home baking I think I think some of those really dark loaves might be a kind of luxury that we can't afford anymore because they take a lot of energy to produce them I think that we'll see less imported flour and we will be be forced to rely on what comes locally which is good which is good yeah absolutely these things all have some good yeah good things too yeah to them I hope you have enjoyed this video and if you want to learn more about sourdough bread and sourdough starter I encourage you to check the link on the description and remember this master class was especially designed for you

Channel: Gluten Morgen

Views: 17,480

Keywords: sourdough bread, bread recipe, sourdoug recipe, how to make bread, how to make sourdough

Id: _-xPxsrohGs

Length: 108min 51sec (6531 seconds)

Published: Sat Jan 07 2023