Французская булка на закваске! 🥐подробный замес, для новичков, 100% получиться! три вида надреза.

French Bread Dough (prepares in 8-10 hours) at 22-24 degrees Celsius! 10 g Active Wheat Starter 100 g Premium Flour 100 g Water After 8-10 hours Dough 200 g Dough 500 g Premium Wheat Flour 300 g Water 20 g Sugar 25 g Butter (82.5% butter) (vegetable butter is fine for lean bread) 10 g Salt Remove the butter from the refrigerator ahead of time. Mix the water, dough, and flour. Let sit for 30 minutes. Knead, adding sugar until completely dissolved. Knead, adding butter until completely dissolved. Knead, adding salt until completely dissolved. Once the dough forms a smooth ball, place it in a bowl greased with vegetable oil. Ferment for 3-4 hours at 23-25 ​​degrees Celsius. In the video, I fermented for 3.5 hours. During the first two hours, fold the dough at 1-hour intervals. Pre-shape, rest for 20 minutes. Shaping. Proofing: in the refrigerator for 12-20 hours. If baking on the same day, proof at room temperature for 2 hours. Until the dough has grown 1.5-2 times its original size. Bake in a preheated oven, without convection. 250 degrees Celsius - 15-20 minutes In a cauldron, under a lid On a stone, without a lid, with steam (ice/boiling water) 210 degrees Celsius - 15-20 minutes Remove the lid from the cauldron Release the steam, on the stone Dough hydration is 70 percent. Good bread to you 👍 Proofing basket for one loaf: Oval 25-30 cm Round 22-25 cm #sourdough #bread #baking #recipes #frenchloaf #cutsonbread