The baker's secret: how to use Biga, Poolish, Sponge and Pâte Fermentée to add flavor to your bread

[@glutenmorgentven]

⭐Learn how to make the best sourdough bread: www.glutenmorgentv.com/sourdoughbread

[@stevekarnes3071]

Great video! Curious, can you do a follow up video showing examples of how to use each of these preferments, including their respective results.

[@nijinokanata111]

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. :)

[@cachi-7878]

@3:25, hahahaha! Pâté fermenté. You crack me up! It’s not pâté but pâte! Carry on…

[@GDurango11]

Who cares

[@alexandralinder8487]

great video - thanks 🤗👍

[@boingoctran273]

Very useful! Thank you

[@johannaetrishamorgan6850]

Thank you for sharing this very professional and helpful

[@steenstry]

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?

[@josephabakus5764]

Thank you for this informative video. Here is my question, can I use a lesser amount of the sponge in the dough like 10% and not 20% as mentioned in the video. Is this, a must?

[@europetravelling868]

Thanks you for share….the recipes

[@xbrain13]

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]

Or Pa with 🫖

[@hmm5122]

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 .

[@janicehelton659]

You’re the best!

[@stevep2325]

could you please tell me how much poolish to use when making your dough.. ty

[@DanushaIndika-f9c]

Get super knowledge thanks

[@jules1552]

Have tried to download App but it states that it is not available on the UK ?

[@edithgravel9029]

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.

[@olivier5851]

Very interesting and useful video!!! So, would you suggest Sponge or Biga to make panettone?

[@glenb52555]

I downloaded your app and love it but how do I find the place where you have the preferments

[@glutenmorgentven]

You can add them by yourselfe

[@יעקבכהן-כ8י]

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

[@vwood2]

It’s unbleached white flour - it’s more flavourful, but otherwise the same as bleached white flour,

[@alliyaqistina]

I dont understand, is it too consuming to use sponge dough in terms of time and labour? Secondly the autolysis method - what is the actual purpose of using this method?

[@po9569]

could u give us some cleaning advice video?

[@zaighamsartaj2651]

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.

[@rickmenasian6774]

Sourdough starter also known as, What? Biga, Poolish, Pate Fermentee...

[@AraylumBolatovna-rt5vs]

Извините, можна субтитры на русском плызззз

[@nicholasr.652]

Hmm 🤔 i wish bakers could leave recipes on screen during video .. i have to pause and rewind so many times with sticky doughy hands

[@cachi-7878]

@4:03, “…beautiful Chapatas.” Hahahaha! Dude! You’re too much! They’re Ciabattas! With a “b” not a “p”! Continue…