Les bases de la panification pétrissage façonnage et lamage

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=lkCxvCX9pY4

Éric Kayser shows you the basics of bread making. • You heard about the temperature of the water, the kneading, the shaping and the scoring. But, these notions are still quite vague for you. • This film has been created to help you understand the principles of breadmaking. In order to have a crunchy and soft homemade bread. • The baker’s utensils: • You can do the kneading with your hands (see in this video how to do so) or with a kneading machine. • An oven. • A weighing scale is also important. • A digital probe thermometer, essential to check the temperature of the ingredients or the dough. • Bread baskets for the flour or the bread. • A baking stone. • Some greaseproof papers. • A dough scraper. • A dough cutter. • A baker’s blade. • A baker’s brush. • Temperature of the water: • One of the most important rules of our profession is to calculate the temperature of the water that will be poured on the flour. In order to have a dough at 23°C-24°C when the kneading is done. • At first, add the room’s temperature + the flour temperature (which will be the same as the room’s temperature if stored in the same room since the day before). • We know that the ingredients have to reach 70°C to be kneaded in the machine. So, you have to subtract this addition to 70°C in order to have the temperature of the water. • So: T° of the room + T° of the flour + T° of the water = 70°C • Note that, if you knead with your hands, the water should be a bit warmer, because with your hands cannot heat the dough up enough. • The kneading with the hands: • Little tip: put the baker’s yeast on one side and the salt on the other side. Otherwise it will soak the yeast up. • The gesture shown by Éric Kayser has to be repeated for ten or so minutes. • “Take, pull and throw the dough. And turn it through 90 degrees.” • Once the dough no longer sticks the work surface, shape the dough into a smooth ball. • Question: “Once the dough is kneaded, can we put it in the fridge?” • Yes, once the kneading is done, let it rest for 1 hour outside and then you can put it in the fridge. • Or, you can let it rest for 2 hours outside (the first rising) • Then divide it into equal pieces, put them in the fridge and shape them the day after. • It works both ways. • The fridge will slow down the fermentation, which will operate at a slower pace. • Question: “How do I know that the dough is ready to be used? • Press it firmly with a finger. • If it goes up too quickly, it is not ready, yet. • If it goes up slowly, it is, normally, ready to be shaped. • If it doesn’t goes up. It’s too late, you’ll have to start over because the dough will never rise in the oven. • The dividing: • Once the dough has risen for 2 hours with a flap. It is ready to be pre-shaped. • Cut it into equal pieces. • Bring back every sides in the middle and form a bowl, but, do it very lightly, you don’t want to degas the dough. • Once the doughs are ready to be shaped. Leave them to rest for 30 minutes. • The shaping: • See how to shape a boule (a ball), a batard, a baguette and a pavé (a rectangle) (the simpler shaping). • The scoring: • Once the loaves have rested for 1h30, it is time to score them. It is important because it’s the signature of the baker. • After moistening each bread with a brush and water, in order to avoid the crust to form too quickly in the oven. • You can score the loaves in a cross shape, a crosshatch, a single or four slashes, depending on the form of your breads. • The baking: • You just have to put them in the oven: 2O min for the baguette and 22 min for the smaller breads at 230°C. • “How do we know that the bread is baked?” • When the bread is baked we say that it sings. It should crunch, you can hear it. It is like a little bird singing. • And to check if it is baked enough, just knock on it a bit. It should resonate. • Now, it's your turn. • #MaisonKayserAcademy

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