PAIN AU LEVAIN à la maison, fermentation douce ma nouvelle technique !

Hello everyone, today I’ll show you how to make sourdough bread at home using my favorite recipe of 🔆 slow-rise bread 🔆 👨🏻‍🍳. Activate the notifications by clicking the bell 🔔 so you never miss a recipe. Subscribe here ➼   / fabcot   ➼Meet me every Sunday for a new video. ➼Aprons: https://www.marceletjean.fr/boulanger... Voucher -15%: PASAPAS15 ________________________________________________ ➼Find me on: o My website: https://www.boulangerie-pasapas.com Breadmaking for everyone 🔆 o Instagram:   / boulangerie.  . o Facebook:   / boulangerie-.  . If you want to contact me (only for professional requests) please e-mail me at: [email protected] ➼Suggested videos: o Apple & Honey Sourdough Starter at Home:    • Levain naturel recette pas à pas pour fair...   o Make a Stiff Starter in 5 Minutes: https ://   • Comment faire un Levain pâteux en 5min ! B...   o Make Two Sourdough Baguettes at Home:    • Deux baguettes au levain à la maison. Rece...   o Easy Bread at Home:    • Pain Facile à la maison   o Dutch Oven Sourdough Bread:    • PAIN AU LEVAIN cuisson cocotte ! Une recet...   o Troubleshooting Your Sourdough Starter:    • SOS LEVAIN ! Bien rafraichir son levain et...   ______________________________________________ 00:00 Introduction 00:41 Slow-rise bread recipe 02:25 Kneading a slow-rise bread 03:48 Bulk fermentation of a slow-rise bread 05:16 Folding a slow-rise bread 07:22 Dividing a slow-rise bread 08:27 Shaping a slow-rise bread 09:44 Before baking a slow-rise bread 10:43 Baking 11:48 Bread tasting and debriefing ➼ My favorite recipe of 🔆 slow-rise bread 🔆 Ingredients: • T65 flour (bread or strong flour): 250 gr • Stoneground T80 flour: 250 gr • Salt: 9 gr • Fed liquid starter : 3 gr • Water (Base temperature: 70°C): 320 gr (add water if necessary) • Kneading: 10 minutes at low speed • Fold and let rest 2 hours at room temperature • Fold then bulk fermentation for 10 hours at 21°C • Dividing and shaping into a boule • Rest: 10 min • Shaping • Final fermentation: 45 minutes • Baking: 16 min at 250°C + 10 minutes with the oven door open or reduce the oven temperature. See you soon on boulangerie pas à pas by Fabrice Cottez Subtitles by: Mygardon Translation