Recette du Pain sportif à la maison ! "Healthy bread"

Hi everyone, today we're going to learn how to make a sport bread. With Thélio we're going to do everything step by step and you're going to have a sport bread with hazelnuts, cranberries, and buckwheat seeds. It's going to be amazing! Enjoy the video! Here's how to start this video. Here's the thing. I thought I had way too much flour and I needed to do something about it. So I'm going to make a sport bread with cranberries, hazelnuts, etc. You're going to see, it's going to be amazing! Normally, if you make a lot of breads, after a while, you'll have a lot of flour left over. That's normal. Wheat flour, buckwheat flour, that was my last video, whole wheat flour, whole buckwheat, etc. So I thought, I'm going to make a video where I'm going to try to go over all the flours. So we're going to use wheat flour, buckwheat flour, whole wheat, and buckwheat. And I also had some buckwheat seeds left over, etc. That's where it comes from. It's really about how to go over as much flour as possible. I'm going to give you a quick explanation. In my wheat flour, I have my gluten, my protein, that's going to be my structure. I'm always going to use a wheat flour, whether it's organic or not. I always use flour without additives. Then, buckwheat flour, is a flour that has very little gluten, so it's going to impact me. I don't use too much of it. Then, buckwheat flour, it's the same, it's flour that's going to be quite complicated, quite porous, so I don't use too much of it. I'm going to do my math with that. And my T80 flour, it's wheat flour crushed on a stone mill. It's protein-rich, so I can use a lot of it. That's how we're going to create our recipe. Then, we're going to add whatever we want. Let's go! Elio is making the recipe, here it is. I'm going to put it in the description box as usual. We used to make cakes when we were kids, but now we make... Bread. Bread? Yes. Good bread? Yes, good bread. 310 grams of lukewarm water, 10 grams of salt, and 5 grams of fresh yeast. Here are all the flours. 250 grams of T65 flour, 150 grams of T80 flour, 50 grams of buckwheat flour, and 230 grams of T30 flour. I only had T80 flour but it's okay. I'm going to add all of it at once. It's well-weighed, it should be fine. And 50 grams of liquid starter. I'm reminding you that you don't need to freshen it up, because it's going to add flavor and preservation. But for the fermentation, it's going to be my yeast, no problem. Next, add the hook, and knead for 4 minutes at low speed. That's it. Meanwhile, prepare the hazelnuts, the buckwheat grains, and the crème brûlée. At the end of the first speed, I'm going to knead for another 6 minutes at low speed. Look at the consistency. It's good, the dough is sticking a little bit, that's normal. I'm going to knead for another 6 minutes at low speed. Here's a tip, when you're weighing the dough with the kids, use a separate bowl for each ingredient, so they don't mix up. Then pour the dough into the other bowl. Here we have 75 grams of crushed hazelnuts, 75 grams of cranberries, 75 grams of buckwheat grains, you can also use dried apricots, anything you like. Generally speaking, the weight of the dough is 30% of the weight of the ingredients. That's what they say, or 20% of the weight of the flour. For 1 kilo of dough, you need about 200 grams of ingredients. After 6 minutes, the dough is well-kneaded. If necessary, you can add a little bit of water. If you see that it's too firm, that's good. You can see that it's starting to come off the bottom. I don't know if you can see it. If necessary, leave it for another 30 seconds, and it's going to come off completely. When it comes off, it means that the gluten network has been created. Now we're going to knead the dough. I'm going to lower the speed of the kneading machine. Now we're going to add all the ingredients. There you go. All at once, and let it knead for about 1 minute. The dough is well-kneaded. The technique is the same, you don't want it to get too dirty. You can use a greasing pump or a little bit of oil, it's totally fine. In a small bowl, grease the dough, take your fork, your dough, and slide it into the bowl. It's very important to avoid adding too much flour at this point, because the flour after kneading won't be good for the bread. Look at the little berry seeds, the little pieces of hazelnuts. Beautiful! Here's a tip, instead of adding flour, dip your fingers in water. If you do it quickly, it won't stick to your fingers, and it will be perfect. Now we're going to cover the dough and let it rest for 30 minutes. You can either put it in the fridge and let it rest overnight to develop the flavors. See you in 30 minutes! After 30 minutes, you can find the link in the description box. This will prevent your work surface from getting too dirty and from adding too much flour. Now I'm going to weigh the total weight of the dough. It's going to stick on a wooden board but not on a baking mat. It's a kind of fabric that is very convenient. I'm going to weigh the dough, I have two 500-gram loaves and I'm going to show you the size. I have two 530-gram loaves, I'm going to add a little bit of flour and I'm going to roll the dough. You have all your pieces, the most beautiful side on your work surface. Pull the dough and put it back in the middle. Pull, put it back in the middle, and turn the dough clockwise. Normally, you make a little seam and turn the dough to make a perfect ball. If you want to, you can close your hands and turn the dough. This movement, when it's well controlled, will create a seam. This will give you tenacity. This is very important when you make bread. You don't have to force it, you have to turn the dough and pinch the bottom to make a perfect seam. In the meantime, let's prepare the molds. The size of the molds is 19.5 cm by 9.5 cm and the height is 8 cm. I'm going to put my 530-gram loaves in there. These breads are not going to rise a lot, so it's going to be perfect. I'm going to prepare some oat flakes. I'm going to take my bread and turn it, this is a technique that we discovered in the video that you can find on Deniz Fourel's channel about fruit bread. We're going to degas it a little bit, we're going to shape it once in one direction, turn it, and shape it a second time in the other direction. As you can see, this is the seam that's going to rise. Place the mold, put the bread with the seam in it, add a little bit of water, and add the oat flakes, seeds, whatever you want on top. I don't like to add too many squash seeds, so I'm going to add the flakes. It's the same technique as in the video that you can find on Deniz Fourel's channel. Now we're going to let it rise for an hour to an hour and a half. The mold needs to rise well and then we're going to bake it at 250 degrees. After an hour and a half, let's see how it looks. I've preheated my oven to 250 degrees Celsius. In my oven, where it's smoking a little bit, there's my pizza tray, I've heated up some water in the kettle and let's go. The dough has risen well. We're going to bake it together, live. Place the tray in the oven, add a little bit of water, and close the oven. Check if the oven is at 250 degrees Celsius. Place the bread and the water and close the oven. Let's check the time. Let's see how it looks after 25 minutes. The thermometer is still the same. Insert the thermometer in the bread to check the temperature. If it's over 92 degrees Celsius, it means it's done. It's rising nicely, but I think it needs to dry a little bit more. It's a little bit early. I'm going to lower the temperature to 220 degrees Celsius and close the oven. I'm going to leave it for another 5 minutes to prevent the bread from browning too much. 10 minutes later, the temperature is 94-95 degrees Celsius. It's perfect. Place the bread on a wire rack to dry. It's very important to place the bread on a wire rack for the last step of the breading process. Place the bread on a wire rack for 30-45 minutes. The water will try to escape. If you leave the bread in the mold, it won't be well preserved. It looks beautiful. Let me show you closer. Let the bread cool down. After 45 minutes, it's time to taste it. Let's go! Let's cut a slice. I'm going to show you how to taste it. Here we go, you can see the small seeds, the nuts, the cranberry, the gray honey, the raisins, the rye. It's delicious! It's perfect for your breakfast, isn't it? Depending on your preferences, you can change the flour. Don't forget to use a flour of type 65 or type 80 to add more protein and more volume. You can also use a liquid starter. You can also use dried apricots, figs, nuts, raisins, it doesn't matter. It's perfect for a breakfast or a snack. See you soon! Ciao ciao! Thank you little assistant.