- 341
- 306 740
Bim’s Kitchen
เข้าร่วมเมื่อ 30 ต.ค. 2023
Dear all lovely friends and colleagues from around the world, I finally got opportunity to creating my TH-cam channel to share with all of you my cooking and baking creation from Bangkok Thailand 🇹🇭
This is an experiment of 120% hydration sourdough bread
Here is my super high hydration experiment, 120% hydration and 114% hydration
They should be open up more.
I made big mistakes, I put salt 20 g. Instead of 10 g. 😭 what should I do with this bread? Now I need all your ideas 💡 please help me
Recipe
500 g. High protein content bread flour
600 g. Water (for 120%)
560 g. Water ( for 112%)
100 g. Starter
10 g. Salt (I make mistake by putting double recipe 20 g. 😫)
Mix everything together same time, rest one hour
6 Stretch and fold every 30 minutes total 3 hours. Rest the dough for 2 and half hours then pre shape rest 30 minutes then final shape rest 1 hour then put in the fridge for cold retarding.
Total bulk fermentation is 7 hours at 25 degree Celsius or 77 degree Fahrenheit
In the morning
Preheat 250 degrees Celsius or 482 Fahrenheit for 30 minutes.
I bake on a little baking pan to make sure it holds its shape, baking with tray of water to create steam for 7 minutes then score, continue bake for 24 minutes then remove the steam. Continue baking another 30 minutes
Enjoy baking 🥰😁Bim
#sourdough
They should be open up more.
I made big mistakes, I put salt 20 g. Instead of 10 g. 😭 what should I do with this bread? Now I need all your ideas 💡 please help me
Recipe
500 g. High protein content bread flour
600 g. Water (for 120%)
560 g. Water ( for 112%)
100 g. Starter
10 g. Salt (I make mistake by putting double recipe 20 g. 😫)
Mix everything together same time, rest one hour
6 Stretch and fold every 30 minutes total 3 hours. Rest the dough for 2 and half hours then pre shape rest 30 minutes then final shape rest 1 hour then put in the fridge for cold retarding.
Total bulk fermentation is 7 hours at 25 degree Celsius or 77 degree Fahrenheit
In the morning
Preheat 250 degrees Celsius or 482 Fahrenheit for 30 minutes.
I bake on a little baking pan to make sure it holds its shape, baking with tray of water to create steam for 7 minutes then score, continue bake for 24 minutes then remove the steam. Continue baking another 30 minutes
Enjoy baking 🥰😁Bim
#sourdough
มุมมอง: 148
วีดีโอ
Savory Starbread
มุมมอง 22414 ชั่วโมงที่ผ่านมา
Christmas Starbrad Bim's Recipe for 3-4 starbreads 1000 g. Bread flour 350 g, cold milk 50 g. Butter 50 g. Lard 200 g. Active Starter 3 eggs 30 g. Sugar 20 g. Salt The inclusion Chopped Cook ham or bacon Cheddar, parmesan and mozzarella cheese (as much as you like) In large bowl mix everything until combined, knead again for 3 minutes rest the dough for 15 minutes and knead again (repeat the sa...
How to handle the wet dough
มุมมอง 1.2K14 ชั่วโมงที่ผ่านมา
Video of how to handle the wet dough 80% hydration Recipe for one loaf 500 g. Bread flour 50 g. Whole wheat flour 440 g. Water 110 g. Starter (use it when it peak) 11 g. Salt Mix everything in large bowl following 4 sets of combination of stretch and fold and coil fold every 30 minutes, proof the dough another 3.5 hours then pre shape and final shape and put into banneton basket proof another 1...
Bim’s English Muffins (How to shape and bake)
มุมมอง 13314 ชั่วโมงที่ผ่านมา
How to shape and bake Bim's English Muffins This is BimEM 😋 for holidays season. Bim’s Sourdough English Muffins Recipe 1,200 g. Bread flour 760 g. Milk 300 g. Starter or Discard one week old 80 g. Honey or sugar 22 g. Salt 3 eggs (if you haft the recipe you can use 2 eggs) You can add your choice of dry fruit for sweet teeth or you can make it savory version by add chopped cook ham or bacon in...
The experiment of proofing the dough at different times
มุมมอง 34019 ชั่วโมงที่ผ่านมา
"Mystery solved" The results of my latest experiment, I used bread flour from 7 countries that was left over from my last experiment. This time the experiment is I mixed the dough at the same time then I proofed the dough at different times from 1 hour and 30 minutes - 4 hours (each loaf is 30 minutes apart) and this is the result. I learned so much from this experiment specifically the importa...
Sourdough pizza pinwheels for the frozen pizza dough
มุมมอง 13314 วันที่ผ่านมา
Sourdough pizza pinwheels for the frozen pizza dough
Sourdough Chocolate twist roll bread.
มุมมอง 50514 วันที่ผ่านมา
Sourdough Chocolate twist roll bread.
How to achieve windowpane test with dough mixer Pot.
มุมมอง 9714 วันที่ผ่านมา
How to achieve windowpane test with dough mixer Pot.
The experiment of 68%-105% Hydration Sourdough Bread EP. I
มุมมอง 1Kหลายเดือนก่อน
The experiment of 68%-105% Hydration Sourdough Bread EP. I
The experiment of 68%-105% Hydration Sourdough Bread EP. II
มุมมอง 2.8Kหลายเดือนก่อน
The experiment of 68%-105% Hydration Sourdough Bread EP. II
The experiment of 68%-105% Hydration Sourdough Bread EP. III
มุมมอง 2.8Kหลายเดือนก่อน
The experiment of 68%-105% Hydration Sourdough Bread EP. III
Bim's Bacon & Ham Sourdough English muffins
มุมมอง 155หลายเดือนก่อน
Bim's Bacon & Ham Sourdough English muffins
How to handle very hight hydration dough
มุมมอง 126หลายเดือนก่อน
How to handle very hight hydration dough
5 minutes score can save your slightly over proof dough.
มุมมอง 83หลายเดือนก่อน
5 minutes score can save your slightly over proof dough.
Thanks for doing this hydration experiment for everyone.
@@myrandabrown Thank you, I learned a lot from this
Very nice Bim. Looks lovely.
@@myrandabrown enjoy baking
Do you ever bake 4 loaves at a time? Looking to see how that would look in the oven.
@@boogywoogyloogy yes, one kg dough each
Hi @BimMilsom I'll follow your instructions tomorrow with a steel pizza tray I just bought one week ago. I'm a little bit worried as I'm used to the Dutch oven and the tray is just 4 mm thick. How thick is the tray you used?
@@MARTIN201199 no worries, it will be working
Видно что блогер с тестом не умеет рпботать. Тесто не иодчиняется её действиям.
@@rommaria2557 could you please translate this to English
Será posible la receta? Desde ya se agradece
Hello. I would like to ask, if I am calculating correctly, the hydration of the given and mixed water to flour ratio is 70%. Is this hydration already that much with the leaven, or should it be interpreted separately above 70%? I always think about this when I start making bread, whether it is worth including the leaven in it or should I include it at all? I see that the dough has a kneadable consistency! Very nice bread baked! 🥰
@@farkasviktor2031 All together hydration should be about 72 including the hydration from starter
@BimMilsom thank you for your help! I would also like to ask if the total hydration with the leaven is this much, how was the leaven fed to the baker, in what ratio? And how much was the leaven seed that the water and flour amount went to? 1:2:2-1:2:3-1:4:4 or maybe 1:5:5? Thank you. 🥰😊
@ 1-5-5
I was 40g short of starter. I’m hoping they turn out.
Hi Bim, does the convection fan move the steam too much or dry it out faster? Do you use the fan the entire time?
Конечный результат уже показала бы.
Браво .❤❤ Рецепт пожалуйста.
BBB (Bim's Burger Buns) Recipe 1000 g. Bread flour 350 g, cold milk 50 g. Butter 50 g. Lard 200 g. Active Starter 3 eggs 30 g. Sugar 20 g. Salt In large bowl mix everything until combined, knead again for 3 minutes rest the dough for 15 minutes and knead again (repeat the same process for 4 times)then proof the dough about 2 hours. When it became double in size separate the dough into small balls 100 g. each. Rest the dough in the tray with baking sheet underneath it easy when baking to prevent the buns stick on the tray. When it became double in size then preheat oven at 190’ for 30 minutes. Brush egg wash and bake until golden brown or a little bit dark as you prefer. Enjoy baking 🥰Bim
All the heat in the oven gone keeping the door opened, it would be better taking it out, scoring and putting it back in, would keep more heat in.
@@PatyBN Thank you
@BimMilsom I also use my home oven and the one we have now doesn't get as hot as the old one, so I suffer to get to a certain temperature so I dread having to open it when I'm baking bread or pizza. I'm still trying to bake a bread as good as yours is. I'll keep practicing! Thank you for sharing your tips.
@ you are welcome
You should show the end result too.
@@HAVEHOPE12345 uploading
Same method for gas stove?
❤❤❤❤❤
I followed everything and my bread came out perfect for the first time! I highly recommend the second score after 5 minutes.
Very nice - Thanks for sharing your pan size. As 1000 grs Flour usually makes 2 loafs here in Canada. Hard to find such a large pan as you have. Cheers
@@coverlady1722 Make two loaves it rise up nicely
Those look fabulous! I ordered a Mokkom dough maker and haven’t opened the box yet. I think my family will love this idea! Thank you for sharing!
@@RhodaJayne You're welcome🥰
Love it,,🥰 gonna try it,, I bet it taste amazing!!
beautiful!
@@cctutorequippingvideos5252 thanks 🙏
Looks delish,, I just wish u told us how u made the sour dough,, how long to ferment the dough??
@@kimd8rh15 The recipe is in the description
At what temperature and how long do you bake it?
@@jennylynlacangan1150 230 degrees Celsius baked 6 minutes
At what temperature and how long do u bake it?
❤wow❤
Thanks for this!
What kinde is the paper for baking?
@@Милена-ь8н silicone
Hi Bim! Do you ever used All purpose flour? Will it work on these muffins?
Can you tell me the quantity of cheeses? Is it 200g of mozerella and 200g of cheddar. Thank you
Hi i follow the instructions but when my bread came out it hard outside but inside its soft as if it's not yet cooked
Trop long
Thank you for sharing the demo. I'm going to give it a try. 🤗
ขอถามเนื้อขนมปังต่างกันอย่างไรคะ ส่วนตัวชอบ Hydration 77% ค่ะ โพรงสวย ขนมปังขึ้นฟูสวยค่ะ
@@honeybee4417 ปริมาณน้ำเยอะ เนื้อจะหนึบรสชาติอร่อยมากค่ะ รักษาอุนกภูมิให้ดี ทั้งหวานละมุนลิ้นทั้งหนึบ กรอบนอกนุ่มในค่ะ
شت 😢
Mulțumesc,minunat . Păcat că nu înțeleg nu am traducere lb. Română.❤❤
Wow!! Great job! Thank you for doing all that work for us to see and learn. Bravo👏🏻👏🏻👏🏻👏🏻From California
@@queencafe777 you are welcome
That's looks good..❤
มีคลิปการเลี้ยง ไหมคะ อยากทำได้แบบนี้จัง
I really like your videos! I have been baking sourdough for a while but have learned so much from your detailed videos. Great job 👏 Keep making more videos!
@@eurochic7 you are welcome
Is this an electrical or gas oven? Does it work in a gas oven that doesn't have a fan ?
In fact it works better without the fan as it would dry the bread too early
Please hold your camera correct. Landscape , not vertikal :-( th-cam.com/video/f2picMQC-9E/w-d-xo.html
Yeah I also prefer landscape.. but nowadays more than 60% of TH-cam views are on mobile, so I guess us desktop viewers are a dying species (the video you linked is 10 years old..). I wouldn't be surprised if TV:s in the future will be in portrait too... 😅 or my guess is people will have one of each formats...
Thank you for this very informative experiment !! It helps me to see my hydration is too low. We can get more open crumb around 85% I hope your friends and family like to eat your experimental bread!!
@@mwstacomawa1717 Thank you so much, I am so happy that my experiment can help fixed your bread to become better
Hi, who is Alicia.
@@carmenramos9475 She’s one of the most talented baker and you can find her on FB Alisha Muller
Why did you score the bread after it had already been in the oven? I have not heard of this method. Is it better for some reason than scoring immediately?
@@aliveinhim9793 Those two loaves is high hydration, they look like oven proof and get flat, so I baked it then take it out after 5 minutes to score, this way they get taller
@BimMilsom interesting 🤔
Do you put water inside the oven to have a steam on your bread while baking?
@@clairedhiellone58 yes, put on pre heat pan underneath the bottom shelf
@ thanks
ถ่ายแบบlong take ก็ไม่มีอะไรผิดพลาดเลยซักก้อน พี่บิ๋ม so จึ้งค่ะ ตัวแม่มากๆ 🙏🏻🙏🏻🙏🏻
@@paradize_og. 🥰🌹ขอบคุณค่ะ 😍
Starter is yeast?
@@fjanoo It’s natural yeast that you have to create and maintain them life time 😅 like your baby. Your bread will be so delicious
How many grams for each loaf total
@@anthonythomas4190 she already said 110gr starter per loaf. The only change to the recipes is the amount of water.
@ 1150 g. Big loaf 😃
@@MichealBeaulieu I think he asked my dough before baking, if I am not wrong
I still do not understand the 'cooler box' is it at a certain temp?
@@mikemoore4282 you can put ice packs in it and measure the temperature before proofing your dough
Those are BEAUTIFUL!
@@mrs.whiteshoe6888 Thank you
Can all the mixing be done in a machine? And if its possible how many minutes do you recommend?
@@olygarzz3625 yes you can, mixed until you pass the windowpane test
@@BimMilsomThank you!