Artisan Sourdough Bassinage | Proof Bread
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- čas přidán 16. 02. 2021
- Change and adaptation are always part of the baking process. Daily, weekly and monthly. Recently we've made some adjustments to our artisan sourdough formula in both flour and water.
From sourdough.co.uk BASSINAGE: "To increase hydration and get a more open crumb it is best to add more water just a little bit at a time. The technical term for this is what the French call called Bassinage. We don’t have an English direct translation for, but it means water that is worked into the dough in small increments during the bulk fermentation." www.sourdough.co.uk/glossary/...
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This video is just the first part of a two-part baking session. Part 2 is all about GOCHUJANG. How we mix and bake this unique recipe as well as the similarities and differences between it and our traditional sourdough. If you’re interested in an extended version, go to:
kinda meditative to watch. like 50 mins of yoga for a baker's soul.
I love that. “You don’t know what you don’t know until you know it.”👌🏽👌🏽👌🏽
This channel is the reason why i'm in love with bread making. Also, the way you speak, the insights you teach, my god, this is priceless. Thank you!
Hi ! I am French so I can give you some explanation about the word "bassinage". The noun "bassin" means pool or pound (it also means pelvis bone 🤣). The noun "bassine" refers to a recipient used mostly for various household tasks. The verb "bassiner" means to wet something in a recipient (it also means to annoy somebody 🤣). So "bassinage" is the action of weting something in a recipient. And you've got it, quite logical 😉 (is it really...?).
Up to this moment, i've never seen a channel that can easily keep my attention for over an hour at a time. Amazing.
I’ve missed you guys. I never get tired of hearing you talk about all things bread. Thank you so much. I always learn something new.
been a baker for the past 10 years, still finding lessons i did'nt know i needed from this channel
For the home baker, proofing in the oven with the oven light on provides a warm environment.
Until I watched your videos I did not understand the science. Just baked the best bread I ever made and I have been making bread a long time. Thank you very much.
I don't care if your videos were 6 hours long. I would still watch them from start to finish.
We are always learning! That’s the beauty of life! Thanks a lot for teaching us your new skills.
Thanks for the video. Bassinage is the technique that is used, yes in France, to fine tune the temperature of the dough. Usually the temperature of the bassinage water is lower of the initial water because working the dough increases its temperature.
Love seeing you and Amanda back in the bakery! Congrats on your continued success. You are an inspiration beyond sourdough!
I watched this nearly one hour video without fast forwarding... I dont feel boring at all. This is awesome...
I love the way of shaping proccess, lots of works. But I very enjoying this types of work proccess.
I really enjoyed watching this, thank you for preparing and posting it. What I saw was a man who really knows what he is doing, and is also happy and content doing it. Not many people in life today achieve that. I hope that you praise God every day, for not only giving you the skills and patience, but also the flour and water etc. that you need to produce all those little miracles. I only wish I lived close by so that I could buy one of your beautiful loaves every day. Keep up the good work.
Thank you so much ! Learned more from this one detailed video than from hundreds of others combined ! ( only been baking for 2 years)
Very enjoyable to watch, soothing to listen to and loaded with information. Many thanx.
Thank you for the new video. My mouth watered when you cut that loaf in half at the end. All I could think of was butter and honey and sour dough bread. Take care you guys. Stay well and stay safe.