15:44
New York Style Bagels
07:35
Part C "Baking" 70% Hydrated Sourdough
10:39
Part B - "Wet Shaping" - 70% Hydrated Sourdough Recipe
10:54
Part A - "Bulk Fermentation" - 70% Hydrated Sourdough Recipe
03:50
Feeding Your Wild Starter
01:08
The Float Test
07:13
Stretch and Fold Method for "kneading" dough
04:42
Wet Shaping 75% Hydration Dough
00:40
Cutting the efforts of my labour (50% hydrated dough)...
03:13
Shaping after bench rest (50% hydrated dough)...
01:36
Shaping for bench rest after first prove (50% hydrated dough)...
01:28
Slashing after second prove (50% hydrated dough)...
00:10
Crunchy crust of bread 1hr after cooking (75% hydration dough)...
01:55
Slashing second loaf after cooking first (75% hydrated dough)...
00:46
First 20mins at 250 of cooking bread (75% hydration dough)...
02:12
Slashing after second prove (75% hydrated dough)...
02:32
Final shaping after bench rest (75% hydrated dough)...
01:32
Bench rest after first prove (75% hydrated dough)
02:18
Shaping ciabatta dough after first prove...
01:21
After 10mins of french-style kneading (75% hydrated dough)...
03:15
French-style kneading of 75% hydrated dough...
00:53
After 10mins of kneading 50% hydrated dough...
01:25
Traditional kneading of 50% hydrated dough
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