Learn how to make Francese at home, the Best Bread You Have Never Knew About! If you like these videos, you may be interested in checking out our online academy. onlineartisanbakingacademy.th...
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@Nivlaek5thAge4 ай бұрын
Thank you for making things easy to understand!
@user-wr1oc4yt3r6 ай бұрын
These looks fantastic! Would it be difficult convert this for sourdough?
@marilynjang72143 жыл бұрын
Just made this bread. Scaled down to 800 g using ur baker’s math! So light n airy! Delicious! Thank you!
@bettyrodriguez11503 жыл бұрын
I made this bread a few days ago. Excellent formula and clear instructions. This is a lovely bread with a touch of whole wheat, not heavy and easier to make than a baguette. I’ll include it in my rotation for sure. Thank you so much chef. I hope you continue making these videos. So much junk information in KZbin one might waste time and ingredients. Having access to a tutorial from a professional baker is invaluable. Kindest regards.
@kingdombread-tampa29323 жыл бұрын
Thank you, if you wish for a much deeper understanding, I will be releasing comprehensive baking classes. When complete later this month, a link will be provided. Thanks for the support!
@shabib226110 ай бұрын
Hello, I would like to know if the poolish was kept in the fridge to develop for 14 hours?
@susand988110 ай бұрын
I'm sure you've heard the expression "he/she is the musicians' musician". On this channel, we are lucky to be watching the "bread makers' bread maker!" 😀
@peterdemaio26633 жыл бұрын
Love all your bread that you make very interesting, why is it that you don’t cut all of your breads, so we can have a look at the final open crumb
@gonzabuzz98443 жыл бұрын
I tried this at a supermarket once and now I'm doing them for my production, it's super tasty, a very long shelf life, and relatively easy to make(I make them a little thinner like baguettes), excellent video thanks for sharing your knowledge.
@kingdombread-tampa29323 жыл бұрын
Glad to hear, Francese, is one of my favorite breads, and greatly under appreciated. Everyone should try this bread.
@SpencerPullenPhotography2 жыл бұрын
Glad I found your channel. Looking forward to trying this! I live down the road from you in Port Charlotte! Keep up the great work.
@Javaman922 жыл бұрын
THIS is what I'll be making next! These look so good. Thanks for these videos.
@TurkeyDart3 жыл бұрын
This looks amazing
@johndudash25793 жыл бұрын
Thank you, looks easy enough to try, going to give this a go, the dough is exactly the texture I am wanting to experiment with, love the way you handle it, a true professional.... with care!
@DaddyEZ5453 жыл бұрын
Thank you 🙏
@NardeBanks2 жыл бұрын
Thank you very much
@Silverpinstudios Жыл бұрын
My only complaint is that you never show the inside of the bread. You always talk about cell structure but you never show the inside
@NardeBanks2 жыл бұрын
I'm half way done now prebake. I would say t any home baker that it is imperative to half the recipe down. My standard KA mixer could not handle the whole dough. Just a tip.
@tothpianopeter3 жыл бұрын
Beautiful bread, thanks for sharing your knowledge with us! A quick question: would the recipe work if you put the whole wheat flour in the poolish, keeping the same ratio of 20% prefermented flour? I have heard that soaking whole wheat flour is beneficial as it softens up the bran, therefore putting it in the poolish is often recommended.
@kingdombread-tampa29323 жыл бұрын
Yes, that can be done, but be careful of the fermentation time. Whole wheat flour will ferment at a faster rate, and the flavor profile will change, but I believe it will taste great.
@micheleboyle55953 жыл бұрын
Thank you for sharing such a lovely recipe and method. May I please ask if the white and wholemeal flours are bread flours? Thanks in advance
@kingdombread-tampa29323 жыл бұрын
The white flour is a bread flour, the whole meal is exactly that, a whole wheat flour.
@micheleboyle55953 жыл бұрын
Thank you so much for your reply. Now that the Holidays are here I’m running to try it. Happy holidays 😊
@gabsmoscow2 жыл бұрын
Great video; is there a resting period once they are loaded on the couche or just the time to load them all and they're ready to be baked?
@fbloggs8 ай бұрын
He says 15-30 mins proof time in between the couche and the oven.
@jonhill3733 жыл бұрын
One question regarding the poolish. Would this be important in baking sourdough breads? I’ve been told to put my dough, while in the banneton, in the frig overnight before baking as it’s an important step in flavor development.
@kingdombread-tampa29323 жыл бұрын
For some breads and some formulations. For ciabatta I prefer not too, retarding the dough overnight will make the ciabatta too sour, and too chewy. For many sourdough products, retarding the dough is a benefit, not so much for commercially yeasted products.
@giuseppinacamerlingo1333 Жыл бұрын
Come posso fare x a ere la traduzione in Italia o
@marklbreen Жыл бұрын
Did I understand that you fermented the dough for 3 - 3.5 hours? That is much longer than I am accustomed to. Is it key to the taste?
@philipvanderwaal6817 Жыл бұрын
What was the steam ? On to rocks and ice blocks????
@ishady272 жыл бұрын
Look easy, in reality it's so hard, already tried 5x with no success yet
@susanbovenzi72313 жыл бұрын
You started to talk about the dough temperature and that your room is about 75 degrees but went on to something else. In my home in NY, winter or summer, the temp is set at 68-69degrees. How do I get the dough to register higher as you suggest? Also, does it matter if the lava rocks are placed below or above the bread in the oven.
@daniels24233 жыл бұрын
When my kitchen temperature is low I proof my dough in the oven with only the oven light switched on. Check the temperature of the dough after an hour and if it is higher than 75 F use a wooden spoon to keep the oven door slightly cracked open.
@kingdombread-tampa29323 жыл бұрын
The water temperature is the only controllable factor for dough temperature, raise the water temperature as needed to get your desired dough temperature. As far as steam and the lava rocks, I have tried both, and definitely below the baking stones is best.
@breademicbaking46592 жыл бұрын
I want to make half of this - but I don't know how to cut the 1 gram of yeast for the poolish in half. Should I just go ahead an use 1g, with 170g flour and 170g water? Thanks!