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Now let's cool the yeast.
This is the first cooling phase that occurs in the morning.
Starting from 6:00 am, we then need to do it every 3 ½ hours up to 4 hours.
3 times per day.
We use water to 20-22°C max.
For...
Now I do it with my eyes closed, however, we add about a couple of grams of sugar per each liter of water.
Just to give the yeast a supply of oxygen.
And huh... and to sweeten it, because being left like this throughout the night
it gets sour.
Let's remove the film of the yeast. This is a yeast that we
put aside yesterday
From the previous mixture we prepared yesterday.
Let's drain the water.
Let's press a little bit.
and cut into slices...thin slices.
It should be left to soak for about 15 minutes.
just to make it purer.
Once this is done, it gets pressed,
And we can proceed with the cooling.
When we do it.... We do it with our eyes closed.
Then, we proceed with the weighting.
When we press.
We do.... we weigh the yeast and add...
...the same amount of yeast and flour and, 35% water.
So, after 15 minutes...
...spent in the wet yeast...
...we press and
...drain all the water that has been incorporated.
We weigh...depending on the kind of dough we want to get...
we pour water over 500 grams of yeast
...35% water should be
175 grams.
Let's place the dough in the mixer.
Let's melt for 4-5 minutes.
And let's add the flour.
Let's knead for about 10 minutes.
and let's put it back in the cell at 28°C.
For three and a half hours.
Then, once the yeast has melted...
...we add the flour.
About half a kilo of yeast, half a kilo of flour.
So, at this point the yeast is ready.
Let's put it on the table.
and make... a nice loaf.
Let's make a cross.
Now this one goes to the cell for...
...three and half hours.
Until the dough swells to up to three times its volume.
So after three and half hours our yeast is ready.
To make the next cooling phase
We cut it into slices.
This one will be cooled with...
...an equal amount of flour...
...for example: 1 kilo of yeast, 1 kilo of flour...
and 50% water.
Now we're ready for the cooling process.
Let's put the slices of yeast in the machine.
Let's add one third of the water.
And let melt the sourdough with water.
See, the first measure of water has almost dried, let's add more water.
After about 10 minutes...
the yeast is ready, it has melted with a little water, let's add the flour.
After about 15 minutes the dough....
the sourdough is ready.
Let's remove it from the machine
and put it on the table.
Let's put aside a piece of the dough we just prepared for the next day.
Let's divide this one into three parts that we'll use to prepare the dough tonight.
Once this is done, let it rest for just...
5 minutes.
This is the part we have taken first.
Let's wrap,
and store it...
...with water in a container.
I store it in water so that the acidity that is...
produced throughout the night is released into the water.
Once that is done, we put it in the water here.
and this one is for tomorrow.
Now let's make a cross on top.
Let's open the cross.
And let's add the flour...
so that the yeast doesn't stick to the pot.
And now it is ready to go into the cell...
...and be used for the dough...
tonight.