Ancien Bread Loaf #shortvideo #youtubeshorts #bread #baking #chef

By Bruno Albouze

Ingredients

Instructions

1. Pour the water into the mixing bowl and sprinkle the fresh yeast over it. Add the flour and salt, then mix on low speed for 8 to 10 minutes at most, scraping down the sides and hook now and then. Do not mix to a fully developed dough.
2. Cover the dough and let it ferment for 4 hours, degassing it 3 times, once every hour, by briefly turning on the mixer and re-covering.
3. Flour the work surface and dough, release the dough from the bowl, turn it out skin side down, and cut it into three equal portions with a dough scraper, flouring between cuts.
4. Gently pat each portion to release the large bubbles, fold the edges to the center with minimal flour, flip it skin side up, and rotate it with both hands to seal the underside. Place each loaf skin side down into a floured proofing basket and cover with a towel.
5. Preheat the oven to 250°C (480°F) with the pizza stone on the bottom third for 45 minutes before baking the first loaf. The stone should be at least 250°C.
6. Keep the other two loaves at 5 to 10°C (about 47°F). Proof each loaf until it has almost doubled: about 2 hours at 20°C (68°F), or about 1 hour at 26°C (80°F), or 4 to 5 hours in the refrigerator. Refrigerated loaves should sit at room temperature for 30 minutes before baking.
7. Flip a proofed loaf onto the hot stone, press it with fingertips into a flat, even disk, and score a crisscross pattern on top.
8. Spray water inside the oven and bake for 30 minutes at 220°C (425°F). Open the door carefully to let the steam out, then bake for 5 more minutes.
9. Cool on a wire rack. Reheat the oven to 220°C and repeat the baking for the remaining loaves.

Summarized from Bruno Albouze's video. Watch it for the details.