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Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated: 1 00:00:00,000 --> 00:00:10,243 This is the sourdough that I'am using today that has fermented for 1 week 2 00:00:12,979 --> 00:00:17,217 Let's do the pre-ferment 3 00:00:17,784 --> 00:00:21,788 130g of sourdough 4 00:00:27,160 --> 00:00:30,964 1/4 cup of brown sugar 5 00:00:32,399 --> 00:00:39,506 1/4 tsp + 1/8 tsp = 1g and 1/2 yeast 6 00:00:39,939 --> 00:00:47,414 My goal of making bread is to use 1 and 1/2 g of yeast for 800g of flour. 7 00:00:49,783 --> 00:00:52,285 200 ml of water 8 00:00:52,285 --> 00:00:54,120 200 ml of water 9 00:01:08,601 --> 00:01:12,639 200g all purpose flour 10 00:01:29,923 --> 00:01:32,892 Mix very well 11 00:01:41,267 --> 00:01:48,007 Let rest overnight (7 hours) 12 00:01:50,243 --> 00:01:53,646 This is how the pre-ferment looks in the morning 13 00:01:53,880 --> 00:02:04,791 If you don't want to ferment it overnight, you can do it in the morning and it's ready in 4 hours. 14 00:02:11,564 --> 00:02:16,936 Transfer the pre-ferment to a bowl 15 00:02:25,345 --> 00:02:29,382 1/4 cup of sunflower oil 16 00:02:29,849 --> 00:02:34,387 2 tablespoons of 15 ml of honey 17 00:02:36,689 --> 00:02:40,059 10g of sea salt 18 00:02:40,593 --> 00:02:44,097 2 eggs (117g) 19 00:02:57,243 --> 00:03:01,681 I perfer to use fat free milk 20 00:03:01,881 --> 00:03:05,485 220 ml of milk 21 00:03:08,588 --> 00:03:11,758 Reserve 50 ml 22 00:03:17,864 --> 00:03:21,501 600g of all purpose flour 23 00:04:53,092 --> 00:04:58,197 Add the rest of the milk 24 00:05:06,005 --> 00:05:11,744 Integrate all the ingredients 25 00:05:24,857 --> 00:05:30,330 Knead the dough for 35 min until the dough is soft 26 00:05:30,596 --> 00:05:39,305 I prefer to knead with my hands but you can do it with a mixer 27 00:05:44,477 --> 00:05:52,385 The dough should be soft and manageable. 28 00:05:59,425 --> 00:06:04,831 10g of butter 29 00:06:18,978 --> 00:06:23,516 Integrate very well 30 00:06:55,148 --> 00:07:02,722 Add oil to the mold 31 00:07:04,056 --> 00:07:19,071 I recommend turning the oven to 80°F and turning it off, then let the dough rest inside for 2.5 hours or until doubled in size. 32 00:07:21,207 --> 00:07:27,980 This is how the dough looked after resting for 2.5 hours 33 00:07:33,853 --> 00:07:38,257 Add a little oil 34 00:08:26,205 --> 00:08:31,577 Let's make 24 equal balls 35 00:08:53,232 --> 00:08:56,068 Let rest for 8 minutes 36 00:08:59,572 --> 00:09:04,577 Make the balls like this and add a little oil 37 00:09:58,397 --> 00:10:06,606 Turn the oven on to 80°F and turn it off, let it rest inside until it doubles in size 38 00:10:08,975 --> 00:10:13,112 This is how they look after 2.5 hours 39 00:10:13,346 --> 00:10:21,821 Bake at 380°F for 25 minutes. When they start to brown lower to 260°F and cover with aluminum for a few minutes. 40 00:10:23,155 --> 00:10:26,125 That's how they turned out, golden and fluffy! 41 00:10:26,359 --> 00:10:30,596 Add a little butter 42 00:10:32,264 --> 00:10:43,943 This bread is made with sourdough that contains bacteria and lactic acid that helps you digest the bread more easily and does not cause constipation. 43 00:10:55,955 --> 00:11:00,793 Perfect to accompany your favorite dishes 44 00:11:08,100 --> 00:11:15,007 If you liked the recipe, Subscribe and Like this video!3480

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