Pan rústico con harinas ecológicas T65 y T80

━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ 🔴 MAIORIS BAKER – BREAD WITH SOUL ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ 📌 IN THIS VIDEO: Organic stone-ground flours, made using the French milling method, are wonderful for homemade bread. In this video, I'll show you how to combine T65 flour (fine, almost white flour) with T80 flour (semi-wholemeal) to achieve a rustic loaf with body, flavor, and a spectacular crumb. We also add a little organic strong flour to enhance the structure. Step-by-step recipe. ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ ⏱️ CHAPTERS: ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ 0:00 – Introduction: Organic Flours T65 and T80 0:16 – Ingredients: T65, T80, strong flour, and yeast 0:50 – Initial mix and autolysis 1:04 – Importance of reserving the salt 2:01 – Addition of the salt and remaining water 2:32 – First rest (30 minutes) 2:41 – First folds (giving tension to the dough) 3:10 – Second rest and folding cycles (3 cycles) 3:19 – Fermentation until doubled in volume 3:30 – Shaping the bread (clock technique) 4:52 – Result of shaping 5:29 – Final and Tasting ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ 🥖 INGREDIENTS: ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ • 300 g organic flour T65 • 200 g organic T80 flour • 100 g organic strong flour • 400 g lukewarm water • 12 g salt • 4-5 g fresh yeast ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ 📝 PREPARATION STEP A STEP: ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ 1. Mix the three flours, the yeast (dissolved in a little water), and most of the water. Reserve a little water for the salt. 2. Let it rest for 30 minutes (autolyse) to allow the gluten network to develop. 3. Add the salt along with the remaining water and mix well. 4. Perform three sets of folds every 30 minutes to give tension to the dough. 5. Let it ferment in a warm place until it has doubled in volume. 6. Turn the dough out onto a floured surface and shape it using the clock technique (fold the ends towards the center). 7. Place the bread in a banneton and let it rise for another 30-60 minutes. 8. Preheat the oven to 230°C (450°F) with a pan of water inside to create steam. 9. Score the surface, bake for 20 minutes with steam, and then 30-35 minutes without steam. 10. Let it cool on a wire rack before slicing. ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ 📌 WANT MORE CONTENT, TOOLS, AND COMMUNITY? Here's everything I've created for you: ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ 🌐 WEB | maisorbaker.com 📖 More recipes, articles, and tips so you never stop learning. 📱 APP | app.maiorisbaker.com The app every home baker should have. And it's FREE. 💬 FORUM | foro.maiorisbaker.com Share your questions, your breads, and learn with the community. ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ 🔥 SUBSCRIBE FOR MORE RECIPES: https://www.youtube.com/@MaiorisBaker... ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━