https://www.youtube.com/watch?v=t7lhTsEgCPA

Hello everyone, A short video for you today Describe a situation that is going to happen quite a lot. Actually, they're pasta that will be too sweet and pasta that will be too firm. So we're going to work on Viennese baguettes. with the second-year class. I'm making a short video that's going to be quite brief. but to explain two basic things to you. They call this, on pasta that's too firm, irrigation Bassinage means the act of adding water. during kneading, when my dough is too firm. Here, I touch it, it feels almost like a paste. sablé, bribré. So my students will have to add more water. to achieve the desired consistency. And then, there I have a team that has prepared a recipe Who made a mistake? And they put too much water. On the contrary, I am going to what is called make a counter-translation. So I'm going to rephrase it in the opposite way, that is, I'm going to add some flour to achieve the desired consistency. So, what needs to be clearly understood is, Irrigation is very simple. I'm going to add some water to the basin. And there it is, done. On the other hand, regarding the counter-translation I will have to add more flour but if I add too much flour My recipe will no longer be good. So I need to add, Then I will add 500 g of flour, I'm going to add 9 grams of salt. I'm going to add a little more sugar, a little bit of yeast, I would need to see my recipe but it will be 10 grams of yeast. I'm going to make half a recipe without the water. And then I'll see how it turns out, It will give me consistency. What must not be done is to counterphrase. just by adding flour, flour, flour to avoid unbalancing the recipe. So I will follow the progression of the two pastes. Come on, then, here, a liter, look, One observes, the water, And I'm going to put my water for the irrigation while it spins, delicately, in a thread. So I'm adding a little more to achieve my desired consistency. So what is exactly needed is not to add everything all at once Otherwise, it will damage the network, the dough, That's not going to be good. So, in a sieve, until the desired consistency is reached. Thank you. And there you have it, the dough will set like this. So this is the drainage basin. To remember, why? Because for example, when you arrive at an exam center or in a place you don't know, You are going to leave with hydration, Perhaps 62%, with your PF, and maybe the flour will absorb more water What's usual. What needs to be done is this gesture, Stir a little to achieve the desired consistency. On the contrary, my team, which had made the mistake of hydration, of over-hydration, They prepared flour to counteract the fraser. I'm reminding you, since this is a large quantity here, 500 grams of flour have been added. salt and yeast so as not to throw off my recipe. So, I'm going to rephrase it the other way around And likewise, I'll keep following the developments. Go ahead, Marie. So, regarding the counter-phrasing, There's my flour that was added, so in first gear, You mustn't rush all this. You always set off in first gear a story where the flour is gently incorporated and above all, don't forget to corner. So corner, it's with the aid of a horn, Open and return the excess flour to the center. And my basin, so, by having added, My dough is better hydrated; it's going to take shape. So, my dough that has been counter-rolled It has regained its normal consistency, as I actually wanted, a bastard consistency. Yeah, I'm going to finish my first speed And it's going to go off at second gear to finish my normal kneading. So here it is, that's the counter-phrased version and for my basin irrigation, My water has blended in peacefully, We'll finish first, then shift to second gear. And finally, I have the desired consistency on both pastes. And there it is, quite simply, So they've laid out their pasta. So, my dough has been counter-rolled, where I had a dough that was too soft, I added some flour, salt, and yeast. so as not to unbalance. So, I have my desired consistency now, It has a firm to somewhat coarse consistency. It's for Vienna rolls. And there, my dough that has been kneaded, So same here, bastard shut, I have the same consistency, having carried out two different techniques, irrigation by adding water and the counter-rolling by adding more flour. Here you go, see you soon.