gallery/copper-pans-pots-france-lorraine-collection-02

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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: 18-22 Minutes
Flour: T65 BIO ALDI, 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: 18-22 Minutes
Flour: T55 AXIANE, 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: 12H00
Shaping time: 5 minutes
Preheating: 25 minutes
Cooking: 230 ° C / 446 ° F with rotating heat
Cooking Time: 18-22 Minutes
Flour: T65 BIO ALDI, 250grs

+ T150 FRANCINE, 100grs
Water: TH58 203grs at ambiant temperature
Dry baker's yeast: 7grs
Salt: 7grs

Preparation - Mixing - Kneading: 20 minutes
Method: Robot
Resting time after kneading: 12H00
Shaping time: 5 minutes
Preheating: 25 minutes
Cooking: 230 ° C / 446 ° F with rotating heat
Cooking Time: 18-22 Minutes
Flour: T45 FLUIDE SUPER U, 250grs

+ T150 RYE, 100grs
Water: TH58 203grs at ambiant temperature
Dry baker's yeast: 7grs
Salt: 7grs

Preparation - Mixing - Kneading: 20 minutes
Method: Robot
Resting time after kneading: 12H00
Shaping time: 5 minutes
Preheating: 25 minutes
Cooking: 230 ° C / 446 ° F with natural  convection
Cooking Time: 18-22 Minutes
Flour: T45 ALDI, 350grs
Water: TH55 192grs at ambiant temperature
Dry baker's yeast: 7grs
Salt: 7grs

Preparation - Mixing - Kneading: 20 minutes
Method: Robot
Resting time after kneading: 12H00
Shaping time: 5 minutes
Preheating: 25 minutes
Cooking: 230 ° C / 446 ° F with rotating heat
Cooking Time: 18-22 Minutes
Flour: T45 SUPER U, 350grs
Water: TH55 192grs at ambiant temperature
Dry baker's yeast: 7grs
Salt: 7grs

Preparation - Mixing - Kneading: 20 minutes
Method: Robot
Resting time after kneading: 7H00
Shaping time: 5 minutes
Preheating: 25 minutes
Cooking: 230 ° C / 446 ° F with natural  convection
Cooking Time: 18-22 Minutes
Flour: T45 SUPER U, 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: 8H00
Shaping time: 5 minutes
Preheating: 25 minutes
Cooking: 230 ° C / 446 ° F with natural  convection
Cooking Time: 18-22 Minutes
Flour: T45 ALDI, 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 natural  convection
Cooking Time: 18-22 Minutes
Flour: T55 FLORETTE, 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: 2H30
Shaping time: 5 minutes
Preheating: 25 minutes
Cooking: 300 ° C / 572 ° F with natural  convection
Cooking Time: 14 Minutes
Flour: CAMPAGNE KLEINBETTINGEN, 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: 250 ° C / 482° F with natural  convection
Cooking Time: 18-22 Minutes
Flour: T45 FLUIDE SUPER U 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: 250 ° C / 482° F with natural  convection
Cooking Time: 22 Minutes
Flour: T45 ALDI 500grs
Water: TH65 325grs 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: 250 ° C / 482° F with natural  convection
Cooking Time: 22 Minutes
Flour: T45 FLUIDE GRUAU D'OR 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: 2H30
Shaping time: 5 minutes
Preheating: 25 minutes
Cooking: 250 ° C / 482° F with natural  convection
Cooking Time: 18-22 Minutes
Flour: T110 BIO ALDI 350grs
Water: TH65 227grs at 35 ° C / 95 ° F
Dry baker's yeast: 7grs
Salt: 7grs

Complete list of Breads and Flours tested, in PDF format, with clickable links to the videos CLICK HERE

Preparation - Mixing - Kneading: 20 minutes
Method: Robot
Resting time after kneading: 2H30
Shaping time: 5 minutes
Preheating: 25 minutes
Cooking: 250 ° C / 482° F with natural  convection
Cooking Time: 18-22 Minutes
Flour: T45 FLUIDE FRANCINE L'ORIGINALE 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: 2H30
Shaping time: 5 minutes
Preheating: 25 minutes
Cooking: 250 ° C / 482° F with natural  convection
Cooking Time: 18-22 Minutes
Flour: T110 BIO ALDI 250GRS + FARINE CEREALES INDUSTRIELLE 100grs
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: 2H30
Shaping time: 5 minutes
Preheating: 25 minutes
Cooking: 250 ° C / 482° F with natural  convection
Cooking Time: 18-22 Minutes
Flour: T55 AXIANE SUPER U 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: 2H30
Shaping time: 5 minutes
Preheating: 25 minutes
Cooking: 230 ° C / 446° F with natural  convection
Cooking Time: 35 Minutes
Flour: T45 ALDI 500grs
Water: TH65 325grs at 35 ° C / 95 ° F
Dry baker's yeast: 10grs
Salt: 10grs

Important : until 17GV bread I preheated by setting my oven to maximum (300°C / 572°F). When the maximum temperature was reached, I set the desired temperature (in general 230°C / 446°F - 250°C / 482°F ) and I placed my bread in the oven. This gave short cooking times (usually between 18 and 22 minutes).
From 18GV bread, I preheat without exceeding the desired cooking temperature. When this temperature is reached I place my bread in the oven. This gives longer cooking times (usually between 25 and 35 minutes depending on the breads).

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: 25 Minutes
Flour: T45 ALDI 350grs + POWDERED RYE LEAVEN
Water: TH62 217grs at 35 ° C / 95 ° F
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 natural  convection
Cooking Time: 30 Minutes
Flour: T45 GRUAU D'OR PREMIUM 350grs + T150 RYE NATURALINE 150grs
Water: TH65 325grs at 35 ° C / 95 ° F
Dry baker's yeast: 10grs
Salt: 10grs

All My Breads in Videos Page 1

Breads and Mixes already tested

 

BREADS 1 to 20 - BREADS 21 to 40 - BREADS 41 to 60