ОШИБКА №1 в выпечке: что нельзя делать с тестом.
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. What not to do with yeast dough 01:00 - Mistake #1: Incorrect liquid temperature when mixing 02:30 - Too hot or cold water and its effect on yeast 03:40 - Old yeast and its poor activity 05:00 - How to properly dissolve yeast. Activating Dry Yeast 06:30 - Mistake #2: Incorrect Ingredient Sequence 07:40 - Salt and Yeast — Why You Shouldn't Mix Directly 09:00 - Adding Fats: When to Add Butter and Margarine 10:20 - Mistake #3: Choosing and Quality Flour 11:40 - Protein and Gluten Content in Flour 13:00 - The Effect of Storage and Expiration Dates of Flour 14:00 - Mistake #4: Kneading — Under- or Over-Kneading the Dough 15:20 - How to Check Dough Readiness (Gluten Window) 16:30 - Mistake #5: Cooling the Dough Rapidly After Kneading 17:40 - Optimal Dough Temperature and Fermentation Stability 18:30 - Mistake #6: Ignoring Proofing Conditions and Time 19:30 - Optimal Parameters: 28–30°C and humidity 75–85% 20:20 - Mistake #7: Improper baking procedure 21:10 - Planting temperature and the role of steam 21:50 - Mistake #8: Mistakes in cooling after baking. The final and main secret to consistent results
13 COLD FERMENTATION MISTAKES THAT PREVENT YOU FROM GETTING THE RESULT.
MISTAKES WHEN MIXING YEAST DOUGH AND THE MAIN SECRET.
How to make voluminous, beautiful bread.
Mistakes in baking.
Что нам продают в хлебном отделе? Правда, которую никто не ожидал!
Bread Making Technology: From A to Z.
Как делают ремесленный хлеб. Как открыть пекарню. Бизнес пекарня
"The Bertinet Method: Slap & fold kneading technique" with Richard Bertinet
10 глупых вопросов ПЕКАРЮ
Как печь просфоры
Scoring Bread: How to Do It Right
Всегда смешивай дрожжи с солью, результат тебя шокирует!
The secret formula of high bread! Why does bread spread out before baking?
DOUGH. MISTAKES WHEN KNEADING and how to correct them.
РЕЗИНОВОСТЬ 😨ХЛЕБА НА ЗАКВАСКЕ: что делать? И в чем причины?
The secret of bread volume.
ХОЛОДНОЕ БРОЖЕНИЕ ХЛЕБА ПОД КОНТРОЛЕМ. КАК ПОСТРОЕН РЕЦЕПТ.
WHY SHOULD DOUGH BE REFRIGERATED!? Cold fermentation of dough. Suitable for Easter cake.
КАК СДЕЛАТЬ НАДРЕЗ НА ХЛЕБЕ.
