PAN DE MASA MADRE: CORTEZA Y MIGA 🍞

SOURDOUGH BREAD: CRUST AND CRUMB 🍞 RESERVE YOUR SPOT in this Sunday's FREE class by clicking the following link: https://hotm.art/LmhOgXNN In today's video, I'll show you how the cut affects bread. Depending on how we do it, the crumb will look different. If you have any questions about the hydration of your dough, I'll leave you the link to this video so you can clear up any doubts:    • ¿CUÁL ES EL PORCENTAJE IDEAL DE HIDRATACIÓN?   To prevent the dough from sticking to the banneton, you need to use rice flour. You'll grind it for this. I used the stone mill, which you can get here: https://komo.bio/komo/22/ On the first day, cut the dough into even portions and shape it. Place the dough in the bannetons and let them rest in the refrigerator. The next day, preheat the oven and use the razor blade to cut the first cross-shaped loaf. Place it inside the bag and place it directly in the oven. After 20 minutes, remove the bag (without burning yourself) and let it bake for another 25 minutes until it begins to brown. It's important that it sounds hollow. With the other loaves, cut them HASHTAG style, the HALF-ROUND, the TRADITIONAL 45-DEGREE, the CENTER-CUT, and the DOUBLE-CUT baguette style. And simply copy the procedure you followed with the first loaf: bake for 20 minutes in the bag, remove the bag, and let it bake for another 25 minutes. Which slice did you like best? May the Gluten be with you! 📱 Download the Gluten Morgen App: Android: https://hotm.art/P5sz87 iOS: https://hotm.art/Ml3Z4K Become a Gluten Premium Member:    / @glutenmorgentv   Utensils I use in my videos: 🇪🇸 SPAIN: https://www.amazon.es/shop/glutenmorg... 🇺🇸 USA: https://www.amazon.com/shop/glutenmor... Facebook:   / glutenmorgentv   Instagram:   / glutenmorgentv   Personal Instagram:   / gluten.morgen