Bread Mold Experiment
5:29
Bread Mold Experiment
15K viewsDec 6, 2019
Study.comDanielle Reid
Three breads, three preferments. 🍞✨ We made one with sourdough, one with poolish, and one with biga, all baked with the same temperature, oven time, and fermentation. 🔥 The sourdough loaf had a great ear, nice volume, and that classic sourdough crumb. The poolish one came out with huge open crumbs, and the biga loaf was just as impressive. 😍 Which one’s your favorite? 👀 📝 Learn how to make sourdough bread with Gluten Morgen using the link in our bio! #Sourdough #Poolish #Biga #BreadBaking #
1:30
Three breads, three preferments. 🍞✨ We made one with sourdough, on…
2K views3 months ago
FacebookGluten Morgen
Crumb reveals! Here’s a closer look at the underproofed, perfectly proofed, and overproofed sourdough bread examples. I’d love to discuss more in the comments – I’m still very surprised that these three breads look fairly similar. There are differences, but I expected them to be more drastic. One additional point I didn’t mention toward the end of the video but have mulled over since: I wonder if the hydration of this dough also helped. It’s 67% total hydration, and lower hydration doughs seem t
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