TU PRIMERA HOGAZA DE MASA MADRE: Guía paso a paso para principiantes 🥖🌾

Bread used to taste different! 🥖 Long before today's fast-rising yeast existed, in the bakeries of our towns and in our grandmothers' kitchens, bread was made with a "starter" or sourdough starter. It was a process of patience and natural fermentation that gave it that unmistakable aroma and texture. Today I want to revive that technique and show you how to make a homemade loaf. It's not just European breadmaking; it's going back to the basics of how bread was fermented in Mexico decades ago, achieving a crispy crust and a soft crumb that lasts for days. Here are the ingredients I use: 400 g strong white flour 100 g strong whole wheat flour 100 g sourdough starter 350 g water 10 g salt Video content: 00:00 Welcome and peak of the sourdough starter. 01:10 Mixing ingredients and hydration percentages. 04:10 What is autolysis? The secret to making the dough "knead itself." 05:30 Adding the salt and the first gentle kneading. 07:05 Folding technique: giving structure to the bread. 09:00 Bulk fermentation and shaping the loaf. 10:45 Cold fermentation: why leave it in the refrigerator. 11:35 The secret to baking: using cast iron vs. a regular baking sheet. 14:40 Scoring (cuts) and putting it in the oven. 16:20 Final result: How do I know if my bread is properly baked? 19:20 Final tips: Every loaf has its own personality. Thank you for being here 💛 You can follow me on my social media: 🔴  / brisacolibri   🔵  / brisacolibri.  . ⚫️For professional inquiries only: [email protected] #Sourdough #Loaf #ArtisanBread #BreadRecipes #BrisaColibriCocinaMX