5 formes de pain FACILES 👨🏻‍🍳

come on let's go today in the bakery dad you know how to do that snuffbox a little daisy a little vaudois from the lord little pains from aix des famille and a little split that goes well and there you all will see in this simple effective video 5 shape of bread still not a yard in trad no problem you will be able to do everything go follow the video and you will all be and go let's go today from the bakery dad entered at the bernard villardière and yeah that's like that we walked in, yeah, that's how it is, friends, so today we're going to sit quietly in front of the oven, I'll explain to you what we're going to do, we're going to make 5 simple and effective forms of bread, that's it, they ask me a lot, a lot a lot a lot of questions on the networks especially at the moment during exam period game what shape am I in what shape am I in well I'm going to explain to you my guys are taking the exam precisely and I'm going to start a little country bread and I'm going to show you all the simple shapes to do well quickly and not have to worry, so when we talk about the shape of bread you already have to have a book the country all its shapes that's all it's known a he is known recognized there it is a book it is a work in which you have I believe it is 30 form of regional and original bread so you have everything find the link on the video as usual in abnormal form in format pdf everything is possible everything is beautiful so all the sales that we are going to make are taken from the book for simple shapes so we are going to make simple effective daisies that you can do in trad while running in the countryside there is no of concern a short trade in the countryside then the split same campaign mainly it is done while running it can be done between admits attention in trad sometimes it is a little bit delicate because the paste is a little softer the snuff box and its cousin the pain d'aix that is to say we are just going to make a line in the middle so it's the same it's country shapes to return to dia no problem and a little Vaudois of the country so the cd shape of bread s It's not really the shapes that will be used in full. The full set is more like bastards scarified before and after it's little balls cd bats and balls here we wait for that generally we do n't wait for it finally complete I tell you say so here we go we're going to make the little recipe small 3 kg hop it's there as usual 800 200 800 of tea 65200 of rye t 170 18 8 640 200 and I basim if necessary because there this party in Léon malo and all our good ingredients come on everything is in the tank and we leave for four minutes in 1st six minutes in the second combine the dough and knead well nickel even could prick as we like it's rye and we will leave with score 45 minutes at room temperature we attack the division so I have prepared my stick so to start we are going to make the daisies so for the daisies Thursday aim for a stick at 500 grams and I am going to do a bastard shaping so that is it for daisy I want make a first prize a second shaping jabès bastard quietly and that's it it's my shaping for the daisy why because after the relaxation I'm going to cut years is this part and I'm going bull then went for the hanged man so it's going to be a baseline the two- type fades are we're going to do defended with zigzags things like that so there we will have to do a long shaping there for a split bastard shaping like for the bastards ball shaping its bastards simply melted so I'm going to make a small ball so depending on the strength of the dough you're going to bull is more or less here I'm doing my little shaping for the rendered batave and I'm going to do exactly the same shaping for my snuff boxes made balls here it is simply 500 grams at Mont Vaudois so here I have a first business form 450 in a ball and a small one which will come to be placed in the middle I will burn my first ball and I will burn my small voice there and I'm going to relax my big one and the small one right next to it so as not to forget, repeat the shaping often, it's the most important thing, it's what will really define the final shape of the bread, so don't neglect that. if I want to make a long shape I am not going to go with a bastard I will of course go with bastard shapes and not want to go 10 minutes of relaxation 10 15 minutes depending on the strength of your dough and your flour and we move on to the shaping meanwhile we prepare a small liter with a little oil and a brush come on let's go for the shaping let's start we're going to attack the daisies the daisies we're going to take our stick and we will divide it in this way there well afterwards if you want to change the number you can pre-mark that 3 4 5 6 1 2 3 4 5 6 7 count again I do the same all the time and then you adjust its needs according to the size of your cuts that's that's my technique that's what they want quite quickly it avoids re-weighing afterwards if you don't have the compass in your eye don't hesitate to appease boulevard bull and then all your balls we roll them up and small techniques instead of placing them on a layer you place them on a small baking paper like I do at home in fact this will save me from having to fiddle with them was going to move them by hand because often when we put on a layer afterwards we do n't know what to do once the pushing ends so I place it directly on a small piece of baking paper and I'm going to place it on my layer I'm careful because it's going to push it's okay it's okay double in volume so I'm careful not to tighten them too much and that's it and I would just have to learn and put it like that at the bottom so that's super easy if I want I can add sesame and poppy seeds I can but all I want but at least I have a simple effective form sold I make a little bastard simply so it's a bastard where I will still give strength it has a little bit of force it went into fermentation a little bit so there it's good [Music] here I put my solder on my lathe if I want I can paris is a little bit the bottom to avoid being too hassle if it sticks and then I will flour and generously the top of my pin up I take care of a small stainless steel roller or wooden roller, that's it, these are the rollers that I'm going to have been offered to me but otherwise we can take a bigger roller and otherwise the broom handles as we have 'usually in CFA I press delicately on the middle of my bread so above all I don't when I pass my fingers inside I must not feel the edge it must still be a little thick so as not to have any surprises and everything is torn, there I go with a little brush and I'm going to put a little bit of oil on the middle so there are some who only make rye flour or a little bit of oil, that's what that all techniques are welcome there are plenty of them we can do it again in two and it makes a hi-hat there are really plenty of techniques at the base with this fade and here I'm going to put it on layer rotates as desired so upside down but I go flour and Mac regularly comes to my layer because that's what my bread will grow on it's very important where my bread I place it upside down turns as desired we call it come on let's go for it the snuff boxes snuff box after relaxing either your dough is strong or it is a little loose and so you can put back a very small loose end like this to give it a little pep we will flour and generously shift the front a little a little bit on the bottom so that the drop doesn't stick too much I take a third I press delicately I check that my pattern doesn't stick to the round that's what I do because and it's a little bit that's it quite simply I sweep it off I put some oil on my exterior very delicately I remind you that oil comes off and water sticks a little bit of oil a little bit of water with the tips of my fingers on the inside and I close my snuff box two schools either we put directly on the layer without flour and and at this point we can make a small stencil otherwise we can also put it lightly on a super easy baking paper and like that I just have to move it for the put it at the bottom and I have no problem so I'm going to make one like that so why do I make the pain d'aix following quite simply because it's exactly the same except that there is a little trick at the time of oil [Music] and I'm going to pass my oil on the outside and the little technique on the inside here's a little crisis I 'm going to close my stick I remove my flour which has excess I turn don't want your face to me very important because every other time we miss it we cut it but upside down and with a very clean swipe of my paw I cut the middle of the leaves I put it down like that I was able to touch it and there I have my bread 'aix which is made so if you make a snuffbox of course in the countryside does not make a loaf of aix also here it is either one or the other if you make a snuffbox for example while running or in the process of you can make a pain d'aix in the countryside no problem and the little Vaudois here we go it's the same you roll if you see that your dough is really too light in strength there it is a little bit of respondents because there she will leave for an hour to an hour and a half afterwards I flour generously small roll or want a little higher depending on what you have I come to make a first cross I turn my bread a second I am careful so that it doesn't stick to the trick so as not to make me overtake and that's it I'll give it a quick sweep again really super simple and super effective so don't deprive yourself of it a quick call in the middle to the east the signature and my little ball in the middle and that's it so there I'm going to make one with my little technique and I want to make a tour of grays on a sifted layer and we'll see the best result a little bit of water at all whatever it it's necessary and then it's going to go afterwards so I'm going to leave for an hour and a quarter there it's about 25 in the bakery that's going to be enough not too much not too much so there after 1 hour 15 minutes so my pieces are pushed that's how we will see if the parts have pushed, we press very lightly with the tip of the finger and if the fingerprint has difficulty returning, it is because there is more force so we are careful each time it will be different there it's an hour and a quarter I'm going to put it in the oven and you have to remember that when you put it in the oven for the first five minutes it's also a fermentation phase so there I'm going to put it in the oven then quite simply so for but margueritte here's the fact of working on baking paper so I just have to put it down and there I didn't damage it I did n't touch it there are no fingerprints I didn't have a problem so here I really invite you to do this technique is widely used there are some there are even people who can directly on black plates it's the same we can also do it on bread d'aix so I just have to move and on my snuff box for the melts so here I'm going to load it on my board and I'm going to slide it delicately on the price on the carpet that's like that I have my bread and I don't have the the but we see who delicately opens the snuffbox and the bread d'aix that I had put in the turn to gries so I turn it delicately so the age and the hat which is on the top and I let my bread slide quietly and for my bread d 'aix it's the same thing I delicately leave the little abbès up on the top and for my Vaudois so there I have the shape that I will carry by hand and there it's good because we will be able to see the difference between the Vaudois that I left in clear turn of course the layer and the other and second method without the call by doing it by hand so we take care that the bread does not stick and that the hand is very clean up and we turn it over and that's how we will be able to see the difference in the process of turning to gries a turn to gries overcoat Paris born and the turn to clear just deposited so there we see that the welds are a little open it will perhaps be a little less beautiful to say that it is good we will be able to make the comparison then we move on to the stencil if necessary for the daisies you can also hide the middle make poppy balls with semolina it does n't matter that's it here for the daisies I'm just going to make a simple little friend zac here above all we're not having too much fun and also I can do on the daisies I can make a small variation by simply qualifying the middle of a daisy with a straight blade then so I'm going to make a variety of each world index lightly flour I'm going to make my snuff box lightly flour and I can put a little spray of water so that's a clean mind et cetera and I'm going to be able to put stencils so there I'm going put a stencil you bought here in the store we note we are careful take your time there and for the second I will show you another variation so these are things that we can find in DIY stores it is small grids we just modified what is good is that these resistors are hard to pass with water so there is everything to do well and we have a small a small pattern quietly in simple effective I want to make some also on my second baudoin so for putting in the oven we will spend on a child asking about 25 to 27 minutes at 250 degrees and we will not forget to open the mouth finally false for 10 minutes open mouth for drying for continue to let the water evaporate and stop the coloring [Music] that's it friends so the cooking and the russel I'm finished so to give you the presentation I left you the pieces which were moved thanks to the papers so here we have our little Vaudois simple efficient beautiful little cooking the one that remained on the paper perhaps it is a little less open there its right there but it is a form which will work very well my little daisy it's the same the one that was cut well there it gives a little originality like that really we are in the simple effective aspect as far as the snuff box is concerned so that is the one that was cooked on leaves move onto leaves after tournhac the looks normal so we don't see a lot of difference we send a little bit more on the pain d'aix so the text bread which was put on the sheet so we turn it clear so the little tab above and maybe a whole a little less torn than the one that was in grid filming but that's what it comes from the shaping is what it's to be determined so don't forget if you make snuffbox with your campaign don't do both snuffbox and index at the same time time and the split so here I have my sense of good at the moment the fans who are not or I don't know a little bit too split perhaps and it's especially that here I don't know if it comes from the aspect of the oil well I all show the same side sometimes it's missed maybe I should have put a little flour rather than oil but hey we have something which is we have a room that is clean and holds up well so above all not too late and we are going to save a little snuff box that's it, it's just out of greed having a little loaf we're idiots we're on colors that are a little gray that's it we have a beautiful honeycomb we have everything you need for good baking and we have a simple effective shape as we like our bakeries step by step come on I'll leave you with that I have cars and friends of a boat on bakery Do n't forget to click on my head right there to subscribe, go ciao ciao and see you soon [Music]