4 fermentaciones que cambiarán tu pan

Making bread isn't just about mixing flour, water, and salt. The real difference lies in the process… and how you ferment the dough. In this video, I'll show you four different ways to ferment bread: Direct method with yeast Poolish Biga Sourdough Same ingredients… but completely different results in flavor, texture, and dough behavior. If you're just starting out or want to understand why your bread changes depending on the method, here's a clear and practical explanation. ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ 🎬 VIDEO CHAPTERS ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ 00:00 Introduction: 4 Bread Fermentation Methods 00:16 Bread with Yeast (Direct Method) 00:42 Mixing and Kneading Step by Step 02:26 Bulk Fermentation and Folding 04:17 Shaping the Bread and Final Fermentation 05:24 Steam Baking 06:50 Cooling and Cutting the Bread 08:01 Resulting Yeast Bread 08:08 What is Poolish (Preferment)? 08:33 How to Make Poolish Step by Step 09:40 Final Dough with Poolish 11:44 Folding and Fermentation 14:02 Shaping the Bread 15:20 Baking the Bread with Poolish 16:27 Resulting Poolish Bread 16:46 What is Biga (Firm Preferment)? 17:14 How to Make Biga Step by Step 19:15 Kneading Ciabatta (High Hydration) 22:18 Fermentation and Folding 24:00 Shaping Ciabatta 25:20 Baking Ciabatta 26:41 Ciabatta with Biga 27:06 What is Sourdough? 27:36 Refreshing Sourdough 29:00 Autolysis (what it is and what it's for) 31:05 Final Mixing with Sourdough 31:59 Folding and Fermentation 33:26 Shaping the Bread 34:38 ​​Steam Baking 36:02 Sourdough Bread and Sealing ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ 🧾 Recipes from Video ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ 🔸 Yeast Bread (Direct Method) 500 g wheat flour 345 g water 9 g salt 2 g dried yeast 🔸 Poolish Bread Poolish (previous day): 165 g T80 flour 165 g water 0.2 g fresh yeast Final Dough: All of the poolish 385 g T80 flour 200 g water 11 g salt 2.5 g fresh yeast 🔸 Biga Bread (Ciabatta) Biga (day (Previous): 100 g 00 flour 75 g strong flour 90 g water 1 g fresh yeast Final dough: All the biga 125 g strong flour 100 g 00 flour 190 g water 5 g fresh yeast 8 g salt 25 g olive oil 🔸 Sourdough Bread Refresher: 50 g sourdough starter 50 g water 50 g flour 👉 We used 100 g in the recipe Final dough: 450 g bread flour 50 g wholemeal flour 325 g water 10 g salt 100 g active sourdough starter 👉 With the same basic ingredients… 👉 four ways to ferment… 👉 and four completely different results. ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ 📌 WANT MORE CONTENT, TOOLS, AND COMMUNITY? Here's everything I've created for you: ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ 🌐 WEB | maisorbaker.com 📖 More recipes, articles, and tips so you never stop learning. 📱 APP | app.maiorisbaker.com The app every home baker should have. And it's FREE. 💬 FORUM | foro.maiorisbaker.com Share your questions, your breads, and learn with the community. 👍 If you liked the video, give it a thumbs up! 🔔 Subscribe so you don't miss the next videos: https://www.youtube.com/@MaiorisBaker... 🔥 And if you see this notification, hype the video to help the channel grow! #bread #artisanbread #sourdough #poolish #biga #fermentation #homemadebread