Как сделать объемный красивый хлеб.

Recipe collections: https://denismashkov.ru/ Consultations: https://t.me/denismashkovv or +7 999 962 28 06 ✅Open a business: https://technologybp.ru Buy dough proofing cloth retail: https://vk.cc/csMIiV Telegram Channel HOW TO OPEN A BAKERY: https://t.me/open_bakery 00:00 - Introduction: Why does bread turn out differently? The Secret of Autolysis 02:30 - History of the Method: Professor Raymond Calvel and the Industrialization of the 1970s 05:00 - What is Autolysis: Basic Concept and How It Works 07:30 - Why Just Flour and Water: The Role of Salt, Yeast, and Sourdough 10:30 - Autolysis Time: How to Adapt the Duration to the Type of Flour 13:30 - Benefits of Autolysis: Reducing Kneading and Temperature Control 16:00 - Fermentolysis: A Modern Modification with the Addition of Sourdough 18:30 - How to Determine Readiness: Visual and Tactile Markers, the Window Test 21:00 - Adding Salt: Dough Transformation and Kneading Technique 23:30 - Working with High Hydration: Double Hydration Method for Ciabatta 25:30 - The Biochemistry of Taste: Amylase, Sugars, and the Maillard Reaction 27:30 - Integration into Production Process: Logistics and Planning 29:00 - Advanced Technique: Split Autolysis with Kneading and Ice Water 30:00 - Conclusion: Summary and Key Takeaways