LIVE 🔴 Port Washington vs. Hartford Boys Basketball
LIVE 🔴 Port Washington vs. Hartford Boys Basketball
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72% Hydration Sourdough bread 🥰Recipe 500 g. bread flour 50 g. Whole wheat flour 385 g. water 110 g. Active Starter 11 g. salt Mix water, starter, flour and salt in a large bowl following with 4 sets of slap and fold every 30 minutes at 25 degrees Celsius (this process takes about 2 hours) then proofing the dough for 3 hours and pre shape rest for 30 minutes final shape, put into banneton basket and rest on the counter for 1 hour then put in the fridge for cold retard. In the morning Preheat th
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Full video of Bim’s Sourdough Brioche Ham and Cheese Rolls Bim’s Sourdough Brioche ham and cheese rolls 1000 g. Bread flour 250 g, milk 300 g. Butter 200 g. Active Starter 3 eggs 50 g. Sugar 20 g. Salt Stuffing Ham Mozzarella, parmesan and cheddar cheese. Mixed starter with warm milk, sugar, eggs until it well combined. Add bread flour and knead the dough until everything is combined well, rest the dough for 30 minutes and add salt and butter, knead again for 10 minutes, rest the dough for ferme
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Bim's Sourdough Big Open Crumb 65% hydration 8.00 Start mixing ingredients 500 g, bread flour 325 g. Water 100 g. Starter 10 g. Salt 8.15 First Slap and fold 8.30 Second slap and fold 9.00 First Coil Fold 9.30 Second Coil Fold 10.00 Third fold (Lamination) 10.30 Forth Coil Fold Continue bulk fermentation another 4 hours at 25 degrees Celsius (Poke taste) 14.30 Pre shape & rest 30minutes 15.00 Final shape rest 15:15 Close the seam 15.45 Bench rest 17.00 Pre heat oven 250 C' 17.45 First score and
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Bim’s Multi Seeds Demi Baguettes 🥖Recipe 1000 g. Bread flour650 g. Water200 g. Starter20 g. Salt30 g. Honey or Sugar Mix4xStretch and fold every 30 minutes Bench rest one hourSeparate into 250 g. Balls and pre shape, rest 30 minutes and final shape.This is how to coating the seeds . Spray water on the dough and sprinkle big seed sunflower and pumpkin seeds first the fill up the gab with small seeds then put on baguette tray and proof 3 hours Score and Bake at pre heat 230 degrees Celsius with
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