•🌾START TO FINISH SOURDOUGH WITH WALNUTS, BLACK SESAME SEEDS AND OLIVES🌾•
Here it is!! The start of my YouTube journey
.
.
Extra info about the recipe:
.
🌾 Kitchen temp was around 25C
🌾 My starter was fed 1:3:3 with equal parts of rye and wholemeal flour, and doubled in size in 5 hours, approx
🌾 I soaked the walnuts and sesame seeds in water when I started the autolyse , for about 1hr30
Aquí está!! El comienzo de mi aventura en YouTube!
.
.
Información extra del vídeo:
.
🌾 La temperatura de mi cocina era 25C aprox.
🌾 Alimenté mi masa madre con un ratio de 1:3:3 con harina de centeno y harina integral a partes iguales y dobló en tamaño en 5 horas
🌾 Puse las nueces y semillas de sésamo a remojo durante 1.30h más o menos
Видео •🌾START TO FINISH SOURDOUGH WITH WALNUTS, BLACK SESAME SEEDS AND OLIVES🌾• канала Bread Chit Chat
.
.
Extra info about the recipe:
.
🌾 Kitchen temp was around 25C
🌾 My starter was fed 1:3:3 with equal parts of rye and wholemeal flour, and doubled in size in 5 hours, approx
🌾 I soaked the walnuts and sesame seeds in water when I started the autolyse , for about 1hr30
Aquí está!! El comienzo de mi aventura en YouTube!
.
.
Información extra del vídeo:
.
🌾 La temperatura de mi cocina era 25C aprox.
🌾 Alimenté mi masa madre con un ratio de 1:3:3 con harina de centeno y harina integral a partes iguales y dobló en tamaño en 5 horas
🌾 Puse las nueces y semillas de sésamo a remojo durante 1.30h más o menos
Видео •🌾START TO FINISH SOURDOUGH WITH WALNUTS, BLACK SESAME SEEDS AND OLIVES🌾• канала Bread Chit Chat
Показать
Комментарии отсутствуют
Информация о видео
Другие видео канала
Bakers percentage👩🏻🍳🍃Leafy loaf 🍃🎃Pumpkin shaped bread🎃 Sourdough bread scoring🍞 Sandwich bread 🍞 White bread 🍞 Shokupan bread🍞🌾 Final shape Sourdough 🌾🎄Christmas stencil #1🇬🇧🎃Simple sourdough bread recipe//🇪🇸🎃Pan de masa madre fácilSoft rolls easy recipe 🍔🌾 FROM MESS TO BREAD 🌾🌾 Final shape Sourdough Bread🌾Sourdough tips for beginners 🌾🌾 Read the dough not the clock🌾🎄 Christmas stencil #2🌾Simple sourdough recipe🌾How to know when bulk fermentation is over?