Μπαγκέτα με Προζύμι 100% | Όλα τα Μυστικά για Τέλεια Ανοιχτή Ψίχα, Δυνατό Φούσκωμα και Τραγανή Κόρα🥖

#bread #homemadebread #sourdough #sourdoughbread #fermentation #healthylifestyle #healthydiet #nutrition #healthylifestyle #Baguette #BaguetteWithSourdough #Sourdough #BreadWithSourdough #HandmadeBread #Bakery #HomemadeBread #CrustyBaguette #OpenCrumb #LargeCells #TraditionalBread #Sourdough #SourdoughBaguette #baguette #ArtisanBread #BreadBaking #homemadebread #CrustyBread #OpenCrumb #bread #sourdoughstarter #FrenchBaguette #baking #BakeryStyle 🥖 Today we will make together an authentic 100% sourdough baguette, with an extremely crispy crust and a very fluffy, open crumb with large cells. This traditional sourdough baguette needs a strong and active starter to achieve perfect rise, deep flavor and professional results. In this video you will see all the steps in great detail: proper gluten development, folding techniques, shaping, proofing and baking to achieve baguettes with large holes, a thin crispy crust and a wonderful aroma. A proper baguette with natural sourdough is only made with a very strong and powerful sourdough — and today we will do it together step by step, easily and with a sure result. Sourdough – strengthening : • 4 g. sourdough • 8 g. water • 10 g. all-purpose flour Sourdough : • 20 g. active sourdough • 20 g. flour • 20 g. hard bread flour or flour with protein • 40 g. water Dough : • 100 g. sourdough • 275 g. hard flour or flour with protein • 25 g. wholemeal • 200 g. all-purpose flour • 320 g. water • 10 g. salt + 20 g. water Bake in a preheated oven, top and bottom heat, for 15 minutes at 240°C with steam and another 10 minutes without steam, until the baguettes acquire a nice color and a crispy crust. 00:00 – Introduction 00:38 – Sourdough: strengthening 01:47 – Sourdough for dough 02:08 – What a strong sourdough should be 03:00 – Preparing the dough 03:20 – Flour: why these flours are included 04:08 – Mixing the dough 04:30 – Kneading in the mixer 05:35 – Gluten window 06:26 – First folding 07:18 – Last folding 07:40 – The dough in the refrigerator (fermentation retard) 08:10 – The dough after the refrigerator 08:30 – Baguette shaping 11:38 – Where baguettes ripen 12:22 – Ripening on the counter (if necessary) 12:50 – Final ripening 13:03 – If you don’t have a baking stone 13:30 – Indication that the baguettes are ripe 14:40 – Baguette carving 15:22 – Baguette baking 16:15 – Cutting the baguettes 16:45 – How to store them and where 16:56 – Nice ending Thank you for watching the video. If you liked the video, press like, for the efforts I make, subscribe to the channel and share with your friends! TikTok: https://www.tiktok.com/@ugieinos_trop... Healthy Lifestyle – YouTube subscription: https://cutt.ly/grGBU2Q Facebook: https://www.facebook.com/ugieinostrop... INSTAGRAM:   / ugieinos_tropos_zois