https://www.youtube.com/watch?v=Me7tGobX-Gw

Hello to all my friends today a new video for the 102nd I think special lockdown still live from the kitchen To explain the technique of the pouliche Therefore the pouliche is a technique that is quite commonly used in baking There are people who swear by the mare and it's a technique I've had to practice a lot during my travels Mainly in Africa Why Because I couldn't maintain a sourdough starter since I was constantly moving countries And so I ended up doing a lot of fillies to get a top result Filly we are going to get closer to The coarsening of the sourdough go for a fairly coarse texture and with a technique that will be quite short in fact over two days So this is a pre-fermentation and I will show you all of this in a video You already have a video about the mare sesame that will be registered A little higher than that and that's what we did in lab with my guys And there we'll go back home on a A small amount and to make a mare calmly over two days Come on let's go I'll show you the I will give you the recipe and I will especially explain how to calculate it So here it is I have given you the recipe for the mare The filly is mainly about technique Then you can do it with any flour you want etc Every time they ask me if I can take this type or that type of flour Take whatever you want guys There's no problem I made a simple recipe I made a traditional recipe You can call it Trad why Because it's a recipe with two flours where there isn' Additives In the T80 wheel it is a stone-based wheel and the T65 is a Trad and there will be no flash freezing freezing etc So it respects one could also call it it will be a translation albeit indirectly But I wanted to add a bit of grind For preservation and for taste I love this flour This is a basic recipe So it's a half-recipe for 500 grams Always start with the basic recipe in fact to calculate your foal So you find your basic recipe and once that is done It is present and calculated so we will work on it as a filly Therefore once the base recipe is made my technique for the filly is She is simple I take my water weight no matter the weight I divide it by two And then since it's divided by two On day 1 I put on 170 and on day 2 170 Then I don't think about it I will use exactly the same amount of water as flour So here it's a mix of flour I have two What I'm going to do is prepare 100 grams in a cake and for completion 70 in trade But if I only have trade I put 170 just the mill etc What matters is having the same The result is a soft device As much water as flour I never add salt on the first day Otherwise it will block my fermentation it will regulate it too much It won't be interesting at all And with yeast so I have fresh yeast here If you use a dryer you use half as much don't forget So I usually use a tenth of a teaspoon but here since it's such a tiny tiny tiny amount I'll just put in a small piece that's all I'll put in a gram for the calculation Everything I didn't put on day 1 I must definitely put on On day 2 plus the filly So 170 170 4 minus 1 I would put 3 grams of yeast tomorrow The salt I didn't put anything on day 1 So I put everything on day 2 My mill I put everything on day 1 Then I wouldn't put anything okay And then 400 minus 70 Hop I just need to put in 330 for translation I'll add everything plus my mare tomorrow What matters is understanding how we calculate it this small table I've prepared all my ingredients the rest here I've made it into a diagram It will be posted in the comments under the video as usual And there it is so on day 1 we will prepare everything we have planned for day 1 We will mix it film it and let it rest at room temperature With a filly which is great the advantage is that you can do it anywhere Very simply okay there's no need to maintain it and nothing else I took my flours that is 100 grams of whole wheat 70 grams of white and added a small piece of yeast I hope there aren't too many it's really just very small amounts And I took my water The water I took water at 30 degrees A warm water to make the yeast in a favorable environme Okay so 30 units of water for day 1 That's it I have a total of 170 units of flour and 170 ml of water and 1 gram of yeast and I will mix it gently If you get this consistency it's just a little firm for a filly okay here it's something that's still a little bit pasty so that's because I used T80 mill flour okay so it's a flour that absorbs a bit more than normal so it's no problem I'm going to rinse it a little I'll add 10 grams Then on day 2 I'll see if I take it off or not but the important thing is always to adapt to the type of flour For example if you do it with a T150 you'll definitely need to add more water So I'm giving you the right consistency and I'm showing you So here it is I have the consistency I need You see I don't like them too too soft there are some who make them quite liquid I like when it's that consistency There's a small drawing that's going to be made on the surface that's nice I really like that So I just film so there's no need to film like crazy what really matters is that there's no air current So that it can touch the surface without forming a crust So I'm filming and leaving it for about 10 hours until tomorrow At room temperature especially do not put in the refrigerator otherwise it will not be valid the yeast will not be able to activate So ambient temperature in a quiet corner You can perform this technique live in that case If you're working on a day you'll need to add more yeast during the preliminary preparation okay So you'll need to add either half or three quarters of the yeast let it rise for two hours and work And here's day 2 so we arrive and discover this beautiful filly she's beautiful right So it has a liquid consistency It is here that the fermentation is very active Do not confuse it with yeast it has nothing to do with it given that it was inoculated with yeast okay this fungus So it has nothing to do with fermentation using a sourdough starter it has a sourdough starter but it has nothing to do with it So day 2 what do I need to prepare 330 trades so no grinding since I did it on day 1 I didn't add salt on day 1 so I'm preparing it fresh yeast 3 grams and water 170 To make it simple I used water at 27 degrees it needs water that will promote the development and activity of fermentation en there you go normally you can do TBS basal temperatures I'll let you see the video that will appear at the top of the base temperature I've already explained it and I explain it a thousand times but it's a bit complex The goal is to have a dough that comes out smooth at the end of kneading About 26 degrees that would be good 25-26 that would be ideal for yeast activity Okay so I've prepared all my ingredients so I add my water I pour in the powder properly And then as usual gently I mix calmly So there you go friends you know the technique now Once my primary mixing is done there I have good hydration that is I just did a sponge I added a tiny bit of water but that will depend on your flour don't ask me how much you should add It's you who must develop your instinct and feel based on the flour Once my kneading is done I'll take 20 minutes a short rest we'll call him okay 20 minutes and then I'll resume kneading After a 20-minute break I resume my dough and continue stretching it here we go again Here I've finished kneading so as I've marked for you I let it rest for 1 hour and 15 minutes at room temperature This time in the proofing stage the proofing the first real phase of fermentation 1 hour and 15 minutes of proofing well covered so that it doesn't form a crust Then we move on to the shaping division Come on friends before attacking my shaping division So there you saw I prepared a small bowl of water that I put in my oven and there I am at 24°C That's not bad I'll leave it like that and start on my shaping You need to prepare it actually so that it happens at a good temperature A warm day at 25°C with good humidity that's not bad So my dough is ready it's soft What I'm going to do is shape it that is I'm going to pre-shape it do a little stretching And then I will do a test type shaping as I call it which means the weld will open by itself I'll show you all of this I will come to work on it in the same direction and there you can feel that the gases are trying to escape They are held by the network that's beautiful That will be my little touch-up When my styling is done I let it rest for 5 minutes and then I shape it Meanwhile what I am going to prepare I am laying a cloth on my tray so this is an old apron I am going to sieve it He is clean dry etc What I'm going to do that will be for the afternoon I'm going to do a tour That is I will turn my dough over onto my surface This is a canvas a fabric but it will serve as a layer So I will sieve it with my small sieve My teapot as I remind you is always the same So I will generously flour the dough Here is a well-sieved crust etc After my relaxation I move on to shaping so here I have the beautiful side of my bread What I'm going to do is lightly flour my work surface I take out my rolling pin And I will return my bread which is normally in the shape of a rectangle So what I am going to do is to degas it calmly with a flat hand I won't hit too hard Once I have this well-made rectangle What I'm going to do is make a first fold I can put a little flour I make a first fold very simple And I will scrape with a flat hand I will turn the bread and I will do the same again I deglaze with a flat hand And once that's done this weld here is the one that will open in the oven that's the technique I won't need to lick it that's a bit advantageous Once it's done This weld will go on my layer You will find the shaping link to practice OK So I turned it and placed my weld on my floured layer okay For the next step it will go there so the growing time I will put it in my oven For the afternoon So I'm going to let my bread start rising at 26 degrees it's about 26 in my oven I had put a little hot water I leave it especially I don't turn on my oven As soon as I start the preheating What I am going to do I am going to take out my bread I am going to let it continue to rise We will say that after this bread It will take 45 minutes in total Therefore be careful you will need to take it out after 10 minutes And preheat your oven to 250°C please This is what I'm going to do the little trick I take a piece of baking paper This is just to make it easier to carry my bread otherwise I would put it directly on the stone but that's too complicated I'm going to take my clothes okay And what I'm going to do is transfer them onto my paper to avoid getting finger prints So I go there carefully I flip it over and there you can see the weld which will be in position Ready to go into the oven Then all I have left to do is put it in So for my baking I don't forget I put a little water in my oven I take my bread I place it and I close it at 250°C Let's see what it looks like Be careful Then it's not so bad it's not very beautiful but it's not a problem we'll go over it together it makes me happy For once let's see that For now I'm letting it dry so here my cooking is done my coloring is nice I will leave the oven slightly open or I will lower the temperature I will set it to 190°C And I can leave it for another 10 minutes I prefer to leave it slightly open I prefer that I let my oven keep running And there you have it friends so the cooking is done so at the end of my cooking I let it dry well Then I let it rest for about 20 minutes on a rack 20 to 30 minutes which is called ressuging As I told you therefore I don't find the bread magnificent why Because I have baker's hopes at is when I make a bread I want it to be well aerated I want it to have a nice scoring etc Let it be marked well thrown So what's the thing here It's that my bread isn't well thrown That is to say my weld is just a little bit indented but it is not at all pronounced That means it didn't start Here you can see there is a slight attempt to start but the rest is quite smooth This is for the bread So what we will notice I have opened up a small slice for you on a a little bit of gum recession at the bottom but not at all on top that's a sign Actually what's needed is not to say I am bad at it you must especially try to find where it comes from The flours are the same as usual The technique So I used the mare's technique maybe this technique was more or less viable on this furnace on this process However what I notice is It's just that this is the first time I've made such a big loaf meaning that I didn't make two baguettes this time I ate it all in one go and the bread weighed about 850-900 grams That could make a difference why Because of the quality of my oven maybe my stones weren't hot enough after all But they did not project the gas upwards actually It didn't have enough inertia It didn't have enough heat I would have made two smaller loaves I think the result would not have been the same So where am I going with this It's not hard I'm receiving dozens of photos right now of people making bread at home more or less successful but there's no problem And especially my young ones my students my first-year CAP students whom I greet who also send out quite a few loaves but many are missed Failed for our baker's eye okay Because there I showed it to my family They told me he's handsome there's no problem But we are used to a certain aesthetic which isn't always the case in the end It's quite delicate especially with conditions at home So there you go don't lose hope What matters is having fresh bread to offer to loved ones and to share Don't forget that bread above all is about sharing You have created something with your hands and you are going to share it Don't forget that the word " copain" means this it's the person with whom I share my bread And the bread that is made at home He truly has the greatest of values So that's it that's what you need to remember Don't forget I share it with you with great pleasure I share even if it's not as magnificent as usual It will be delicious And there you have it I'll see you soon on Boulangerie pas à pas Don't forget to subscribe We are becoming more and more each day and that is wonderful So thank you all and see you soon Bye for now