Tartine με σπόρους chia & λιναρόσπορους❤️ Αναλυτική συνταγή για αρχάριους 👈 Ψωμί με προζύμι 🍞

If you liked the video, press 👍 and subscribe to the channel, press 🔔 so you don't miss any videos ❤️ #healthyliving #food #recipe #bread #sourdough #tartine #Tartine #bread #sourdough #breadwithsourdough Sourdough: 140 gr. active strong Wheat sourdough • In the evening - 15P+15N+15 Flour ,,Koula,, 10.4 protein for 7 - 8 hours at 20 - 21 degrees • In the morning - 45P+50N+50 Flour ,,Koula,, 10.4 protein for 3 - 4 hours at 25 - 26 degrees • If the sourdough is strong, we can develop it in the evening with the feeding formula 1+3+3 20P+60N+60A or in the morning with the feeding formula 1+2+2 30P+60N+60A or with the feeding formula 1+1+1 50P+50N+50A How we develop the sourdough, it does not matter, we want, when we knead the dough, the re-activated sourdough 140 g. to be at its peak. Seeds : • 20 g. Chia seeds • 20 g. flax seeds • 80 g. room temperature water Dough : • 140 g. unripened wheat sourdough • 450 g. water • 400 g. white flour 10.4 proteins • 180 g. white flour 14 proteins • 70 g. wholemeal flour • 14 g. salt + 10 g. water Bake in a very well preheated oven at 250 degrees for 25 minutes with a lid and 15 minutes at 220 degrees without the lid. !!! Room temperature 21 – 22 degrees !!! • 10:30 I kneaded the dough • 11:30 I added 14 gr. salt and 10 gr. water • 12:00 – 1 fold Strech Fold - several times – we turn it over • 12:30 – 2 fold Strech Fold 4 times • 13:00 – 3 fold Coil Fold • 13:30 – 4 fold Coil Fold • 14:00 – 5 fold Coil Fold • 14:30 – 6 fold Coil Fold • 15:00 – 7 fold Coil Fold • 16:00 - PREFORMING • 16:30 - FORMING • 17:30 – REFRIGERATOR Since I kneaded the dough (without adding salt) 7 hours have passed. Then I put the baskets in the refrigerator, on the top shelf at a temperature of 6 – 8 degrees for 16 – 20 hours for cold and slow ripening. If the temperature in the room is 25 – 26 degrees, then we reduce the folds, it may only take 4 - 5. We make sure that the dough is well kneaded and also ripens well inside the baskets, that is the ONLY thing we care about – we DO NOT look at the hours, we ONLY look at the dough. And of course ONLY a strong sourdough will be able to do this job. Puffy loaves with a crispy, thin crust and a perfectly open crumb. Bread in the 21 cm basket came out with smaller pores Bread in the 25 cm basket came out with large pores Weight 600 gr. and the other 570 gr. ---Rye Sourdough❤️we make eternal Starter🌾with all the details👈 with 2 different flours    • Προζύμι Σίκαλης❤️φτιάχνουμε αιώνιο Στάρτερ...   ---The PREFORMATION of the dough 🌾 we prepare the dough, to make a good final shaping    • Η ΠΡΟμορφοποίηση της ζύμης 🌾  προετοιμάζου...   ---Shaping of oval bread in 2 ways 🌾 final shaping    • Μορφοποίηση οβάλ ψωμιού με 2 τρόπους 🌾  τε...   ---FOOD FORMULA 🍴 rye sourdough 👌    • Φόρμουλα ΤΑΙΣΜΑΤΟΣ  🍴  προζύμι σίκαλης 👌 ΤΕΣΤ   ---Thin, crispy, golden crust on a loaf of bread - What does it depend on? 👉 Baking pan & baking stone    • Λεπτή, τραγανή, χρυσή κόρα σε ένα ψωμί - Α...   ---Cutting technique - TEST - how to properly carve bread    • Τεχνική κοπής - ΤΕΣΤ - πως χαράζουμε σωστά...   ---TARTINE - country bread - Chad Robertson's technology - Basic Country Bread    • ΤΑΡΤΙΝ – χωριάτικο ψωμί - η τεχνολογία του...   Thank you for watching the video. If you liked the video, please 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