Choisissez votre langue en cliquant sur le petit drapeau en haut à droite !
Choose your language by clicking on the little flag at the top right!
Preparation - Mixing - Kneading: 20 minutes
Method: Robot
Resting time after kneading: 2H00
Shaping time: 5 minutes
Preheating: 25 minutes
Cooking: 230 ° C / 446 ° F with rotating heat
Cooking Time: 30 Minutes
Flour: T55 AUCHAN 350grs
Water: TH65 227grs at 35 ° C / 95 ° F
Dry baker's yeast: 7grs
Salt: 7grs
Preparation - Mixing - Kneading: 20 minutes
Method: Robot
Resting time after kneading: 2H00
Shaping time: 5 minutes
Preheating: 25 minutes
Cooking: 230 ° C / 446 ° F with rotating heat
Cooking Time: 30 Minutes
Flour: T45 LIDL 350grs
Water: TH65 227grs at 35 ° C / 95 ° F
Dry baker's yeast: 7grs
Salt: 7grs
Preparation - Mixing - Kneading: 20 minutes
Method: Robot
Resting time after kneading: 3H00
Shaping time: 5 minutes
Preheating: 25 minutes
Cooking: 230 ° C / 446 ° F with rotating heat
Cooking Time: 35 Minutes
Flour: T55 ECO+ LECLERC 350grs
Water: TH62 217grs at ambiant temperature
Dry baker's yeast: 7grs
Salt: 7grs
Preparation - Mixing - Kneading: 20 minutes
Method: Robot
Resting time after kneading: 2H30
Shaping time: 5 minutes
Preheating: 25 minutes
Cooking: 230 ° C / 446 ° F with rotating heat
Cooking Time: 35 Minutes
Flour: T45 TABLIER BLANC LECLERC 350grs
Water: TH62 217grs at 35°C / 95°
Dry baker's yeast: 7grs
Salt: 7grs
Preparation - Mixing - Kneading: 20 minutes
Method: Robot
Resting time after kneading: 24H00
Shaping time: 5 minutes
Preheating: 25 minutes
Cooking: 230 ° C / 446 ° F with natural convection
Cooking Time: 30 Minutes
Flour: T55 ECO+ LECLERC 350grs + SOURDOUGH 100grs
Water: TH50 175grs at ambiant temperature
Dry baker's yeast: 0grs
Salt: 8grs
Preparation - Mixing - Kneading: 20 minutes
Method: Robot
Resting time after kneading: 3H00
Shaping time: 5 minutes
Preheating: 25 minutes
Cooking: 230 ° C / 446 ° F with rotating heat
Cooking Time: 25 Minutes
Flour: T45 AUCHAN 350grs
Water: TH62 217grs at ambiant temperature
Dry baker's yeast: 7grs
Salt: 7grs
Preparation - Mixing - Kneading: 20 minutes
Method: Robot
Resting time after kneading: 00mn
Shaping time: 5 minutes
Preheating: 25 minutes
Cooking: 200 ° C / 392 ° F with natural convection
Cooking Time: 30 Minutes
Flour: T45 ALDI 700grs
Water: TH62 434grs at 35 ° C / 95 ° F
Dry baker's yeast: 14grs
Salt: 14grs
Preparation - Mixing - Kneading: 20 minutes
Method: Robot
Resting time after kneading: 00mn
Shaping time: 5 minutes
Preheating: 25 minutes
Cooking: 200 ° C / 392 ° F with natural convection
Cooking Time: 30 Minutes
Flour: T45 TABLIER BLANC LECLERC 400grs + SOURDOUGH 130grs
Water: TH58 232grs at 35 ° C / 95 ° F
Dry baker's yeast: 10grs
Salt: 10grs
Preparation - Mixing - Kneading: 20 minutes
Method: Robot
Resting time after kneading: 00mn
Shaping time: 5 minutes
Preheating: 25 minutes
Cooking: 200 ° C / 392 ° F with natural convection
Cooking Time: 30 Minutes
Flour: T45 FLUIDE TABLIER BLANC LECLERC 500grs
Water: TH62 310grs at 35 ° C / 95 ° F
Dry baker's yeast: 10grs
Salt: 10grs
Preparation - Mixing - Kneading: 20 minutes
Method: Robot
Resting time after kneading: 00mn
Shaping time: 5 minutes
Preheating: 25 minutes
Cooking: 200°C / 392°F with natural convection
Cooking Time: 25 Minutes
Flour: T45 FLUIDE AUCHAN 500grs
Water: TH60 300grs at 35 ° C / 95 ° F
Dry baker's yeast: 10grs
Salt: 10grs
Preparation - Mixing - Kneading: 20 minutes
Method: Robot
Resting time after kneading: 2H00
Shaping time: 5 minutes
Preheating: 25 minutes
Cooking: 230 ° C / 446° F with natural convection
Cooking Time: 20 Minutes
Flour: T45 FLUIDE AUCHAN 500grs
Water: TH62 310grs at 35 ° C / 95 ° F
Dry baker's yeast: 10grs
Salt: 10grs
Preparation - Mixing - Kneading: 20 minutes
Method: Robot
Resting time after kneading: 2H30 + 2H00 after Kneading
Shaping time: 5 minutes
Preheating: 25 minutes
Cooking: 230 ° C / 446° F with natural convection
Cooking Time: 22 Minutes
Flour: T45 GRUAU D'OR PREMIUM 350grs
+ SEIGLE T130 MARKAL 150grs
Water: TH65 325grs at 35 ° C / 95 ° F
Dry baker's yeast: 10grs
Salt: 10grs
Coming soon...
Coming soon...
Complete list of Breads and Flours tested, in PDF format, with clickable links to the videos CLICK HERE
Coming soon...
Coming soon...
Coming soon...
Coming soon...
Coming soon...
Coming soon...
Coming soon...
All My Breads in Videos Page 2
Breads and Mixes already tested