5 règles pour réussir son pain ! Mes astuces pour faire son pain à la maison !

let's go today in the bakery step by step you're going to follow me we're going to my kitchen and I'm going to show you all my tips for making good bread at home whether it's flour thermometers timers you go figure it out let's attack directly with the farid let's go so friends the flour is not complicated but on the other hand we will have to adjust there I took some flour that I use regularly before I only work with flour from a mill now I take commercial flour so for pastries I often take a basic type 45 flour I do not necessarily recommend this flour just a t45 flour often it will be rich in protein especially in the trade because they're going to shield a little gluten in ascorbic acid nothing serious it's to give strength to have cakes which will grow well which will be very voluminous and it will be good for the brioche so that's to put down 45 then the wheat flours t65 t 80 and 150 it will depend on the percentage of bran we will make a little video I will present three flours to you 65 80 150 and you will understand better so I took a white plate so that you understand well so here I put them in bags but it's commercial flour I assure you it's because I actually don't like small bags like that so here I have a 65 TV I tell you puts a small niche is then my t80 millstone flour so depending on the miller you will have different colors but there you can't see too much a little bit of issues and slats and 150 so it's the most complete flour that we will find these wholemeal flour up normally it will be brown that it comes from the sound in fact 2 the Corsicas of the grain here you can see the difference is there t45 even whiter so there I remind you t65 t80 t150 and there you see well the nuances the more we will climb in the tea in the type in fact more we will have its edition so a wholemeal flour it will be better for your health but with a wholemeal flour it is a little more delicate to make bread here for the flours that it is simple and effective to find if necessary information on the raw materials here and then we move on to sourdough either the wine or the yeast so making a sourdough it frankly takes five days you have my video which works very well on honey apple sourdough at home don't hesitate you can look at the sourdough or the yeast the yeast it is often fresh yeast from the baker that you find in the trade the yeast it will allow you a good fermentation it will make 1 p push your bread gain in volume ok but on the other hand you don't have not gained in acidity in the wine the nuance is that it will be wild yeasts and bacteria and suddenly you will gain in acidity if your dough gains in acidity you gain in digestibility and yeah friends that's it differ ence between the yeast and the wine so that I let you make the choice but everything is possible go on we go to the equipment yes then we go for the equipment for the kneading not hard either you knead by hand you will be able to find the video on good knead your bread at home it's really easy in 20 minutes by hand you have plenty of it otherwise you can take a mixer so that's small table mixers that's what I recommend at home so that's is for creams well we don't need we are bakers and the little pigtail to knead well so you will save time but it will require a little bit of manipulation with this kind of mixer after there are more scales high with dito sama beaters debaters a little professional quality that you can find really cheap on the right corner don't hesitate frankly often are not worn by the manufacture this kind of machine so don't hesitate to find you can find for what a few hundred euros you really have a competitive machine and then we move on to shaping so for shaping you've seen it lately in my videos I recommend it to avoid dirtying your entire work surface and putting a lot of flour in that it's one of the enemies of baking at the moment I'm working on a small carpet there hop it's shaping carpets you can find the link under the video good there it's descarie tech and recently they sell it to individuals so here it is, it's small webs and it actually avoids flour and is called a shaping mat, I don't know, but sometimes it can help on legs a lot moisturize you will gain in ease of work that's my little trick pro has put the bakery it is above all the precision there I show you my little equipment I will hide from you today my precision balance cd balance that I had bought on the mark au grand a but you can find it in the trade in fact this e balance it will allow me to weigh but one gram of the two grams at home you need very little yeast so that friends it is essential this little precision scale frankly weigh you everything is on my fat I weigh my back and my flour with the little mons and she gave me yeast because the bakery is precision that says precision says thermometer friends especially the precision in the temperatures I use my two thermometers the one with a probe for my legs my bone that it's very important and the laser one the laser one there for my oven precisely to have a good cooking temperature and to be sure to cook at least 250 degrees very important especially in winter as in summer to have a good temperature of pasta it is essential to calculate its base temperature find the video that explains everything up call is right there and a little timer if you don't want to put your smartphone or your phone with the timer so as not to blow up everything it's very interesting and very important then we are going to move on to cooking so an essential step is cooking how to cook your bread at home in easy mode like at the baker's so I'm going to show you already I have equipped myself with my little thermometer so there I'm going to show you the little trick it's the baking stone so there I have a little baking paper that's my little fiberglass canvases that go really well I liked it all the time on my stones that avoid damaging it I did n't have it it's a little damaged find the link under the video it's super interesting so there I put my oven to preheat about 30 minutes ago it rang it's at 250 degrees normally I check with my dark thermometer so my stone and well at 250 degrees these are small stones that are worth twenty or thirty euros you have the link in the description as usual and frankly the size the thickness is nickel one and a half two centimeters is my ximum alas if you have 250 it's the best now I show you the little technique you absolutely need to put in the oven well to put steam for the loading of montpins always I warm my word to the mouth wow it allows d 'have already very very hot water and then I'm going to pour this water into my dripping pan when it's turned over that in my name is boiling I'm going to show you what a fries dripping pan already knows it' is the lower part there if you don't have a dripping pan already the name is rotten but if you can't manage to put a metal pie dish here you do it well preheated with your fool especially be very careful and when your water is very hot you will normally put down your bread I'm not going to guess leather and once the bread is put down hop you pour and you close and it will actually create the fog the fog what's the use of the fog in fact it's me by the baker by pressing a small button and there I took you a small mabut baguette and it will be festive water which will be captured by the salt present in the flour on the bread and 7 at most the heat and the sugars present in the flour the starch hop it will actually create a caramelization and that's why often the internal bread why not that there is too much flour during handling it will create a small crust and then the fog and perhaps not enough so if you see that your bread is very dull two solutions reduce the amount of flour when working the dough and increase the cost of goal and as I wanted to show and friends especially to end this video watch me this especially the book bakery dad for have about 30 recipes of not be become will dare the house alas these details and in recipes not in tablespoons is or not there you will have all weigh them all g to succeed for sure so thank you very much for following the video I tell you see you very soon r bakery step by step go ciao friends no