I got this recipe from multiple videos but mainly from :
- This video shows actual recipe (but based on other videos he has published I have included more water on my proportions below!
- This is an older video that shows modeling of Epi!
- This is a complete video showing his kneading technique
- This one shows only dividing and shaping (but does not show Epi modeling)
- This one shows how to use a mixer to make your dough.
The recipes above suggest resting the dough in the refrigerator for 16-24 hours, and that is what I did with very good results.
- This recipe from Chef Patrick Ryan is way more complex, it would take 48 to 60 hours, yes...3 days to complete but the chef tells us that it is worth the wait. I need to try this one day.
- This recipe from Seraphine Lishe uses Tangzhong/Yudane to trap moisture inside your bread for longer. I like her geeky approach to baking but need to try to let you know if it works! :)
- In any case, I think that making a poolish the day before (100% hydration or 1/2 water 1/2 flour and a small mouth of east) is a good alternative vs preparing the dough 24 hours in advance. For an explanation of differences of Poolish, Biga, Sponge, Pâte Fermentée check this video from ChainBaker channel He also has a good video on 12 Steps of Baking each of those fully described on this playlist.
- Just as a reference, I want to point that we use commercial yeast but if we use a more complex yeast, we would be talking about sourdough bread, this site is an excellent reference for sourdough breads
Now let me give you the proportions:
You can play with your own flour amount as far as you keep those proportions. To do that, use this link to open my original file, make a copy on your on google drive and then you can edit the proportions.
Today I do not have time to write the instructions but if you watch the videos above you will know what to do. BTW, bake it at 240 C or 464 F (steamed oven)
My family really enjoyed the
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