🍞 Learn how to make sourdough bread with Gluten Morgen: www.glutenmorgentv.com/sourdoughbread
@gustavmeyrink_2.0
10 ай бұрын
1:27 'What is a crumb?' According to the dictionary it is 'a very small piece that has fallen from bread, cookies or cake'.
@tothpianopeter
Жыл бұрын
This is by far one of the best bread baking channels on KZitem. You deserve a lot more views. Also, I really appreciate that you created an English version of the channel.
@glutenmorgentven
Жыл бұрын
Thanks so much 😊 May the Gluten be with you!
@janlampert5688
Жыл бұрын
Why the smashed on the left to you look more white, then those two on the right?
@jackassdog
Жыл бұрын
This is excellent. Curious to see that the degassed loaves have a creamier or whiter crumb and the gassed loaves’ crumb is a bit more tan/grayer. Does this have significance, in your opinion?
@carefreedelight2355
Жыл бұрын
Agreed! I think you really love us, and want us to love to make bread . Thank you so much, you have changed my life!
@donnienz1
Жыл бұрын
Calm down
@Borkomora
Ай бұрын
yeah idk about $150 for something you can just google though
@YennyCendekia
Жыл бұрын
Love all of Gluten videos. Thanks for sharing
@renetapouleva211
Жыл бұрын
You are the best, your videos are so funny and informative. Thank you for the pleasure 🙏🏻
@speakingconstitution
Жыл бұрын
Thank you for the comparison. I have found through experience that placing the loaves immediately in the fridge after shaping gives me the best oven spring, ear & crumb. I also do not degas my dough prior to shaping.
@lindamannix1247
Жыл бұрын
They are all beautiful ! Pass the butter !!
@ai-baking-f1
8 ай бұрын
Very interesting. Love your videos. I'm learning so much
@Raul28153
Жыл бұрын
I know how thick that oven door glass it. You got a lot of balls to do that
@JST500
Жыл бұрын
Ramon, thank you... so much, you are a master! If I leave the dough in the refrigerator before baking, the temperature needs to be bellow 4ºC? Does 6ºC work as well? Muchas grazias e, may the FORCE be with you too... 💪💪
@isabellekeyzer
Жыл бұрын
Is your oven a homebaking oven? I would be scared to burn the top rack in my oven...
@philipkarlssongisslow9955
Жыл бұрын
Gluten Morgen! (Quite literally) What kind of bag/net do you use in your Bannetons? Great content btw! thx in advance
@ralphtisdale3428
Жыл бұрын
How did you prepare the original dough? The 80% hydration was presented in your recipe, but how did you mix it? Proof it?
@montv291
Жыл бұрын
Any idea why the degassed loaves have a much lighter crumb color? I found that interesting.
@ls-888
Жыл бұрын
The ones that were not degassed have larger bubbles that create a dark space/shadow visible through the crumb.
@blue-fj9ky
Жыл бұрын
I like the big holes and the butter running down my hand. 😋
@XavierArte
Жыл бұрын
Bakers said that degazing is necessary when the dough lack of force. Do you confirm?
@TommyWingham-qv3es
8 ай бұрын
It has become obvious to me,,, you can’t make ugly bread!!! Beautiful
@anitacosma736
Жыл бұрын
You are amazing thank you you’re the best !!!!!!!!!!!
@Qwteru
Жыл бұрын
thanks for ur testing. but why these breads from the same dough have two different crumb color? And as i know if the dough is made only with sourdough usually don't degass so much becuase the fermentation is so slow , on the other side , if the dough use with commercial yeast , many people will degass before final shape(becuase the fermentaion is usually too fast).
@gorgana5
Жыл бұрын
If I use the machine to mix the bread, then take the dough and put it in the fridge for a night, will it taste like it had the starter, will it taste better? do I have to make it room temperature before cooking it and what temperature oven do I cook it ? thank you
@Paul-rs6xi
Жыл бұрын
I love the 2 that went in earlier. I hate holes in my bread.
@glutenmorgentven
Жыл бұрын
hahahaha
@wendyscott-n9o
Ай бұрын
No stretching and folding? Is it necessary.
@RayMrRobert
Жыл бұрын
Love your bread
@vancamerawoman7399
Жыл бұрын
What are your baskets lined with please? Mine came with course liners and never tip out Iike yours do 😢 BTW I watch all your vids and now never buy bread 😊
@paulychannel7914
Жыл бұрын
The ideal sourdough loaf for me is neither open crumb nor tight crumb...... its in between if you know what I mean...... if I want open crumb bread it's gonna be yeasted ciabatta @ 100 % hydration everytime.......
@fahadalsowaihil9809
11 ай бұрын
Marvelous work, which sign do you think that bulk fermentation is finished? With the case of retard 8-10 hrs? Need exact measurements to know. Thanks a lot and hope to hear from you soon
@LegioXXVV
Жыл бұрын
Thank you.
@inocenciotensygarcia1012
Жыл бұрын
I loved it
@robertblanks9602
9 ай бұрын
Chef, from a health perspective I would say that you are using a little too much raw flour when you prepare the loaves for the boul 😌
@suyapajimenez516
Жыл бұрын
Love the video
@HepCatJack
Жыл бұрын
Is the cut on the top to prevent the bread from collapsing ? Is it a similar idea to cutting a sausage before cooking it so that the casing it won't blow up in a weird way ?
@iancrump2130
Жыл бұрын
We're those 2 pound loaves?
@kathrynoreilly6064
3 ай бұрын
Yummy
@robertbrander2074
Жыл бұрын
Nice and Entertaining ..... But why do people want Open Crumb Bread ? I don't see any advantage . It seems like lazy poor quality Holy Bread ..... So , What's its advantage ? ..... Cheers !
@adunata
11 ай бұрын
I think the open crumb may be nicer to tear with your hands and dip in oil or serve with pasta to mop up sauces.
@fussyrenovator7551
10 ай бұрын
It makes the most delicious toast too.
@AHammock
Жыл бұрын
You must be european ....the master of making bread 🏆
@paulcottingham241
Жыл бұрын
I degass every morning
@marioamayaflamenco
Жыл бұрын
Paper placards showing which is which at the end would be nice, because we always get confused by your descriptions of what was done. "Retarded a little bit longer"? Not even sure what that refers to after watching only once.
@annag5882
Жыл бұрын
Making bread is to be treated with respect, this kind of pocking, smashing … and playing is disrespectful. I would never eat bread made by this man. Shame.
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