Comment faire du pain quand il fait froid ? Ma nouvelle recette de pain avec levain

Recette du pain au levain
– Farine de meule T80 : 1000g
– Sel: 20g
– Levure fraiche: 10g
– Eau : 740 g
– Levain : 150g
➡️ Télécharge mon EBOOK GRATUIT : https://www.boulangerie-pasapas.com/10-recettes-coup-de-coeur-a-la-maison-funnel/
Pour faire son pain quand il fait froid, il est très important d’augmenter la température de base et ajoutez parfois un petit peu de levure pour assurer une fermentation parfaite. Dans cette vidéo j’explique toutes les techniques pour réussir son pain quand il fait froid dehors.

➡️ Découvrez ma formation : https://www.boulangerie-pasapas.com/cap-boulanger-maison/

➼ N’oubliez pas de me suivre sur :
o Instagram : https://www.instagram.com/boulangeriepasapas/
o TikTok: https://www.tiktok.com/@boulangeriepasapas?is_from_webapp=1&sender_device=pc
o Facebook :https://www.facebook.com/Boulangerie-Pas-à-Pas-355694464977712
o Mon site: https://www.boulangerie-pasapas.com

Pour tout contact (pro uniquement) merci de m’adresser un e-mail à boulangeriepasapas@gmail.com
—————————————————————————————————
00:00 présentation
00:25 Calculer la température de base
03:00 Fabrication de l’autolyse.
04:45 pétrissage du pain au levain
07:30 Comment rafraichir son levain ?
09:10 Division du pain et mise en forme.
13:10 Façonnage des baguettes.
15:40 La réaction de maillard
17:00 Cuisson des pains.
20:15 Débriefing et dégustation des pains.

o Abonne toi : https://www.youtube.com/channel/UCyukUh-uOQJE6YqedFTkQlw//?sub_confirmation=1

A bientôt sur boulangerie pas à pas par Fabrice Cottez .

#recipe
#boulangeriepasapas
#bakerywork
#briochemaison
#boulangerie
#faitmaison
#bakery
#faitmaison
#homemade

“We’re cold with loaves” today I’m teaching you how to make a nice bread when it’s cold and I can say that it’s not easy you’ll have to adjust the temperatures of the recipe and what’s more we’re going to test my new oven for you will know more about the Maillard reaction let’s start

The thermometer that’s what will allow you to succeed we put it on the work surface we take a paper a pencil we’re going to take our basic temperature small gesture that I like to do when I arrive I touch the tank that’s how it allows me to already know if my

Tank is cold I will have to increase my temperature usually my base temperature you can find the video which explains everything to you this is what allows me to have a dough at the right temperature at the end of kneading, that’s the key to success so usually it’s around

70° ok with this little mixer, don’t knead too hard there it’s cold so I’m going to increase my TB in the hope of getting out a slightly warmer dough around 26 or 27 that’s very important so I’m taking my temperature from the bakery or my garage this morning I’m at

15.6° and above all I am precise here you will tell me it is not very cold between the moment when I thought of shooting the video and today we suddenly regained 10° but wherever it is

Cold it will be useful to you I I promise you so I took a T80 millstone flour ok collagne mill and above all it was in my garage so I take my temperature well that’s really the baker’s “béaba” take your temperature of the room and the flour my flour 13° I note

And so the calculation is simple I will do 75 – 15.6 – 13 and that will give me 46.4 let’s say 46 the thing that I can change most simply is the temperature of the water and don’t be afraid

We’re going to start with 46 quite simply why because I don’t know this flour I’m going to test it and to test a flour I always do the same process I do an autolysis: the autolysis will allow me to feel the consistency of my dough and to know how it reacts and so

I don’t mind putting water at 45 46 quite simply because I’m going to put 700 g of water at 46° and 1 kg of flour and for this video I’m doing a big round 1 kg so that will give me 5 if

Baguettes and why? because we are going to test the new oven and how to put Steam in the oven and all that it will be a little challenge come on let’s go to the hot tap 46 pilpoil and

Above all the water I weigh it I put it in a liter but always be very precise here I have my 700 I keep a little water if I need to add more and above all always water first

So I have my water at 46 but as my tank is cold you doubt that immediately it will go down in temperature I put my 700 and 1 kg of Meule T80 flour we have all our flour

Our water and we are going to do a frasage for 5 minutes in first speed we put our hook we turn a timer 5 minutes and I remind you of the first speed on small mixers it is generally speed 2 there must still be dynamism it is just a mixture after 5

Minutes I stop a very important thing at understand my dough I know that it will be able to absorb more water but I will start with corner I have corned my tank my autolysis at 32° so there is no problem quite simply because my autolysis is flour and water

There is no fermentation so I will cover and I will leave in my room so very cold for 45 minutes cover well in contact so that it does not crust at all during this time I prepare my Liquid sourdough so it’s a sourdough I refreshed it yesterday and it was in the fridge

It works very well quite simply because in addition I’m going to add my yeast I often say yeast it gives us regularity and assurance a a little bit of sourdough it gives us acidity so I have 150 of liquid sourdough usually I’m at 6 or 7 g of

Yeast there I put 9 g I increased my fresh yeast a little bit my 18 g of salt come on will look at the temperature the consistency of the autolysis and we can see the kneading so the bakery you know is above all temperatures so here I will look at

My dough temperature after 45 minutes we are at 27° there it is what I was looking for is to have a temperature that is between 25 and 27 in cold weather believe me always have a hot dough and

I’m going to touch it there I see that my dough no longer has any tenacity so that’s it very good that’s the goal of autolysis and at that moment I’m going to put my salt in one corner my lev in another corner and I’m

Going to baste my dough with my liquid sourdough so I pour everything if my dough had been too cold I would have added a little bit of hot water and as it is at the right temperature there is no problem

To start I will knead for 8 minutes at first speed to make a fairly calm kneading so I return to speed 2 for 8 minutes and if necessary I will add a little bit of water if after 4 minutes you see that your dough has this texture do not hesitate you can immediately

Baste a little bit we see that the dough is still a little firm so you add a little bit of water that will come from your flour for the most attentive you have noticed I knead for 8 minutes in first speed and I will do 2 minutes in second speed it remains

An improved kneading quite simply because when you knead in first speed you preserve the cream color of your of your bread of your middle so that’s why I will often use this technique for breads made from stone flour or traditional breads more first

Speed than second that’s for the trick and at the end of first speed I’m going to take 2 minutes in second to tighten my network a little more we’re going to see that the bottom of the tank will come off and

During these 2 minutes I’m going to soak a little bit so I’m going to add a little bit of water not a lot just to gain a little bit of honeycomb so it’s normal it will loosen

And then it will recover and after 2 minutes my dough is very smooth it sticks a little bit it will be perfect I’ll take a small container with water and I’m going to pour my dough and I’m going to

Put my dough well I’m going to do what we call a flap I’m going to pull there I have a dough which is very smooth which must be hydrated at about 76% hydration plus 12 Sourdough so there it is, it’s perfect and most importantly, friends, my temperature is the minimum in cold weather

It will be 25° there I’m at 26 it’s perfect I’m going to leave it covered well your bread that is very important if you have the possibility you put it at that time in a room where

It is warm enough at home even a room at 18 19 it will be very good if you have warmer rooms n ‘don’t hesitate, I’m going to put it in my kitchen and at least I’ll have a fermentation

That will start, I’ll leave it for an hour and in 1 hour I’ll make a flap and put it in the fridge overnight at 4°, come on. meet for the flap during this time we refresh the sourdough

Very important to be effective my sourdough it is there I have about 60 g of sourdough which remains my strain I will simply add water at 40° 70 g and a little bit this time of T80 millstone flour it’s always good to change a little it revitalizes your sourdough usually I

Make it at T65 without additive especially here I have a little bit of flour grinding wheel it will do it good I put my 70 g and I mix by hand especially with a very clean hand and at that point you

Can adjust the consistency if you find it a little too firm you add a little water and if it is a little too liquid a little bit of flour there is no problem for me the consistency

Like that I love it I will let it start for 3 hours at room temperature and I place it in the fridge and there it will be perfect after 1 hour of pointing hop last technique my dough so I put it

In a small container so that it can ferment be careful of the container too large too long then I prepare water quite hot that’s quite simply when I handle my dough with the hot water and that way it allows me to increase the temperature of my dough a little, that’s all

That’s some little professional techniques, it’s a gift for the start of the year to make good bread at home, we re-tone our dough, we see that the hold is perfect and there we

Can block it for at least 10 hours at 4° well in the fridge and tomorrow we shape go on day 2 we take out our dough and we put it in a slightly warm room the kitchen still and

We will wait until the dough rises to 17° it will be perfect for working with it and then we divide and shape my dough has reached 15° I explain to you so I got into the kitchen

It’s more pleasant for the video and for my body then we are going to shape so I have planned enough bread to make three baguettes at 350 g to cook them in my new oven to test

The steaming I will tell you about it later and then we will make two bastards one which I will cook on a plate and one which I will cook in a casserole dish to explain to you the difference and that

‘s really what is specific to bakers at home I’m going to first divide my three baguettes at that time friends don’t hesitate to flour and we always work with one dough I I’m going to divide my three baguettes at 350 and the rest we divide it into

Two bastards depending on the hydration it will give you roughly two pretty bastards of 430 440 g depending on your flour for shaping the bastards so as you you saw all the small, not very aesthetic pieces are in the middle to make a short bastard the shaping

Is a ball so I’m going to ball my dough bringing everything towards the middle to give it strength hop when I ball I don’t put my hands as flat as butter, no, I slide my hands under the ball and I give it hold, that’s what we’re going to look for in

Boulant and my ball is well made, I can put it aside for relaxation for the baguettes it’s exactly the same I move my dough with the dough stroke my little pieces a little less aesthetic are inside I’m going to shrink my baguette and I’m going to come and shape it in the

Following way here I’m going to come and tone it up all in the same direction I shape a little bit if there are gases I chase them away and my wand shaping is well done I’m going to look for a fairly

Long wand so it’s this shaping that I want after setting in shape my relaxation begins so I cover to prevent it from crusting and for an optimum result the best is to shape your dough when it reaches around 17° don’t forget this value we will let it rise for 45 minutes

And it will take put it in the oven so there two things to prepare a small canvas to put your baguette and I am going to preheat my oven to 250° usually we do it together in

This little oven and there we are going to test my new oven aside come on here we go and then the new thing is the small oven it’s an oven that I found second hand on “leboncoin” and

Above all which connects to the 220 there and so there we really have a capacity so there it It’s a 40×60 plate so to cook the bread we need steam so here I tried to set up a small system with lava stones like in a sauna and that’s a pizza

Steel so it’s a cast iron plate to cook pizzas and here we are going to try here then to put the mist on I have a small sprayer we are going to test that and in the meantime we preheat

260° here we go and if you know it don’t hesitate to give me some little cooking tips. bonnet no bonnet good there on a head do not judge me at that moment very important when you prepare baguettes so the traditional baguettes which have fermented well

The most important thing you shape them and 45 minutes later maximum it must go in the oven otherwise it will loosen too much and there will be more potato, the grigne will not form so preheat

Your oven well and when you are shaping you set a timer and 45 minutes later it is in the oven for the Baneton breads in molds it’s less serious but the baguettes are very important and to test my oven I’m going to make large baguettes so I took a rack

40×60 I took a layer you can take a Chiffon for my banetons I have classic rags and it also works of course for the petit foursin come on we always attack I move my dough with a dough cutter I place on my board with a a little bit of flour I

Degas depending on the strength I’m going to work differently here it’s a traditional baguette we have strength so I’m going to work delicately I’m going to make two shapings in the same direction it degasses it’s good if that glue I take my dough cutter I shape I have a baguette which

Is well shaped at this point I am careful not to add too much flour especially with a household oven because the Bué will be problematic that’s the little technique there you are going to have baguettes which are well shaped you flour your layer very lightly

Your fabric and we put on top we close well and I told you the most important 45 minutes timer in 45 minutes it is in the oven maximum for these baguettes there is not a lot of tolerance, that is to say that they will not stay growing for very, very, very long,

It is tradition without the additive of millstone flour so you have to be careful and for shaping the bastards, great easy we flour we take our bread of course with our dough cutter we turn the slightly less aesthetic side facing us we release of course once in one direction I turn

And twice in the other direction my dough has strength the fermentation has started well it is at the right temperature everything is good I pinch if necessary I take a container a baneton which is what you have on hand I lightly flour especially the side with the

Solder facing you that’s called turns to gray and I close and I could put my baguettes in the oven right after there is no problem in the baneton it is maintained there is a little more

Tolerance we call it good friends come on we move on to putting in the oven the last thing that I bought super practical that’s it in fact it’s a scale whatever and so I’m going to put

My breads in my breads and it’s very cold I close it and there I can put for example a plate with a pan of water hot, that’s it, it’s a bit like the techniques at home but it

Works very well but nothing is obligatory and in 45 minutes we put it in the oven before starting to put it in the oven. I will explain to you the Maillard reaction which is -what is it when we put

A loaf of bread in the bakery on it automatically we will put some steam from the steam and this steam will be retained on the bread thanks to the salt that’s it and it’s 7p plus the sugar present in the flour

Which going to do the caramelization Maya’s reaction is what’s hard in our ovens at home is that we don’t have the little Bué system so we’re tinkering we’re going to put either water on the frying pan in the petit fours are there we will be able to try to spray with

A sprayer I will show you a little bit and then we move on to the loading basically we will open with a sprayer for example we will try to add water and do a maximum of Bué before closing that’s the principle if you understand that it’s already a good question

Which falls very often in the exam moreover we go there for the loading I take a small shovel I took a paper quite simply I’m going to put my chopsticks down and then I’ll slide the paper into the oven, that’s the little techniques at home I take my

Shovel I check the size 40 C so I have a little ruler every 10 cm basically I can make a stroke of the blade, that’s it, that’s my little rule that I like, place my chopsticks if I want I can put a little

Flour but be careful not too much flour because with the maard reaction it’s fine be very complicated I take a small blade ok very straight I’m going to make my blade strokes and between the

Blade strokes and the insertion you have to go quickly so prepare yourself that everything is ready and that will do it we immortalize the first c is [Applause] gone I put some water and we left for 16 minutes and we see the result among you someone an oven of this

Like, do you ever block the little chimney to keep the humidity in the oven, that interests me to know and I don’t know, I said to myself that maybe it should be blocked a little because all the humidity comes out and as a result automatically my chopsticks

Will be a little less colored we will see that they are a little dull there but that’s normal let’s see what it gives after 16 minutes 16 minutes it’s a bit just a baguette it should cook in 19 20 minutes but with the ventilation it’s quite hard to manage

We’re going to let them continue to cook I’m going to turn them because I think that the ventilation will hurt it again for another 2 minutes after 20 minutes we is I am going to preheat my casserole dish and the next test will be to work with either the casserole dish or the

Bread directly on the plate for the rest I will show you two other techniques the first technique will be that of the casserole dish so I took a little paper that I could place in my casserole dish I’m going to place my bread ok on the paper as the solder is above it’s

Perfect that’s it my hold is good in the casserole dish first test so I’m not going to worry more than that about the steam because I know that it works I’m going to flour with a tea ball that’s it to have

A little country bread look I’m going to laminate and then I’ll place it in my casserole dish for the second loaf I’m just going to turn my bread over on a board and I will put it in the oven on my

Pizza tray I will just have to slide it the little subtlety will be that I will put water with a little syrup on top it is a technique that I have learned in my travels a lot in Africa go number 1 the casserole dish I prepare my casserole dish be careful not to

Burn yourself I am going to laminate my bread I am going to place it in my casserole dish and I am going to put two ice cubes inside I close my bread is ready I can put it in the oven for the second the second

Technique I take a little water with sugar in it I’m going to put water directly on my bread first especially don’t put it before and I’m going to laminate it afterwards that’s the main thing but

The problem it’s that we can’t put flour on this technique here I’m going to laminate it well and we put it in the oven and second thing which will change during the first 5 minutes I’m going to

Block the chimney go and tear it off that’s how we learn come on 5 minutes I ‘m going to open the smoke a little bit I don’t know it doesn’t look crazy ok well for that it didn’t really work I’m going to explain to you the different possibilities

Here’s the one for the casserole dish you see the difference we are going to let it finish cooking for 10 minutes without the lid go make some bread it’s good let’s move on to the debriefing we can notice several things already cooking in the casserole so the casserole allows us

To really have a little bubble with with humidity et cetera and this is what we are going to look for on the bread we see that the Maillard reaction there the caramelization is perfect ok well there we see we see all the faults of cooking with a bad steaming in

Fact but it doesn’t matter because what counts at home is not making good bread, it’s understanding how it happens, we’re going to miss some bread, I always miss some but if I know why I can correct here’s the little tip second thing I cooked on a

Plate that’s really something that I didn’t usually know I cook on pizza stones so maybe that can play a role new ovens new technique this is not the recipe because the recipe we see that with good cooking it is perfect

So here is the only thing to modify it will be my petit four come on let’s cut a small slice l the appearance is one thing but it is above all the taste which will interest me the interior

We see that we have a very fatty crumb which will allow the preservation of our bread that is thanks to good flour from the wheel the sourdough a long fermentation that’s it you know all the beautiful bread is one thing but is it good there you have everything to succeed

You just have to master cooking the perfect recipe you can find it on the video a very nice little taste of Sourdough, now you know more about cooking and how to make a nice bread when it’s cold come on ciao friends