The baker's secret: how to use Biga, Poolish, Sponge and Pâte Fermentée to add flavor to your bread
Preferments are key to adding flavor to your bread! Preferments are a mixture of flour, water, yeast or sourdough starter that must be fermented before making the bread dough. They will help develop the flavors and aromas of the ingredients and help to improve the taste and texture of the bread. They are also essential in traditional baking to obtain high-quality bread.
These are the formulas we used in the video:
Poolish:
100% All-Purpose flour
100% Water
0.25% Yeast
Sponge:
100% All-Purpose flour
80% Water
1.5-2% Yeast
Biga:
100% All-Purpose flour
50% Water
1% Yeast
Pâte Fermentée:
Total weight: 1000grs
Ingredients:
- (100%) All-Purpose flour: 602 grs
- (62%) Water: 374 grs
- (1%) Fresh yeast: 6 grs
- (2%) Satl: 12 grs
- (1%) Olive Oil: 6 grs
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Пікірлер: 26
⭐Learn how to make the best sourdough bread: www.glutenmorgentv.com/sourdoughbread
Great video! Curious, can you do a follow up video showing examples of how to use each of these preferments, including their respective results.
Thank you for sharing this very professional and helpful
great video - thanks 🤗👍
I learned a lot! Your style of presentation is super! AND THERE'S AN APP?!!? I am binge watching everything and I can't wait to try some of these recipes. :)
You’re the best!
Thanks you for share….the recipes
Get super knowledge thanks
@3:25, hahahaha! Pâté fermenté. You crack me up! It’s not pâté but pâte! Carry on…
I love ❤️ it
I have learned so much in this unique video. Thank you for your generosity. And if I may, I have a question regarding the flour you are using and showing in your video, it seems you are using semolina flour, the colour the fluidity looks like semolina. If not, can one use semolina flour to make all these different preferments? I am looking forward to your next lesson Pr. Gluten.
Thank you for the education. Love your videos. I am very new to baking and there is much for me to learn. I have made one loaf of bread with a poolish and it was great. Tonight I made rolls using a Tangzhong, and they were also excellent. It seems that Tangzhong would qualify as a preferment, though I haven't seen it called that. Can you explain why it would or would not be called a preferment?
Great recipe of course , thanks for your effort , we need to know in full video about Adding pure gluten to the dough, what are the proportions, what is the effect and how useful is it? Please mention if you did , appreciated .
Thanks for the various recipes! I’ll be sure to try them. Quick french note : pâte has no “é” therefore it would be more like “pat” with a long a. 😉
@lorilynn6563
Жыл бұрын
Or Pa with 🫖
Very interesting and useful video!!! So, would you suggest Sponge or Biga to make panettone?
In the video you see yellowish flour, what kind of flour is it? Maybe the lighting makes the color Can you make a video about the types of flours and their qualities
I downloaded your app and love it but how do I find the place where you have the preferments
@glutenmorgentven
Жыл бұрын
You can add them by yourselfe
could u give us some cleaning advice video?
Have tried to download App but it states that it is not available on the UK ?
Thank you 💕 for the tricks of dough formula . Please let us know about how to make Christmas hard and soft candy, chocolate candy etc,... Zaigham Sartaj from Karachi Pakistan.
Sourdough starter also known as, What? Biga, Poolish, Pate Fermentee...
Hmm 🤔 i wish bakers could leave recipes on screen during video .. i have to pause and rewind so many times with sticky doughy hands
@4:03, “…beautiful Chapatas.” Hahahaha! Dude! You’re too much! They’re Ciabattas! With a “b” not a “p”! Continue…