Pain Abricots Pistaches 👨🏻‍🍳 Ma recette de pain aux fruits à la maison !

come on hi to all his friends look at me this wonderful little pistachio apricots interior and in addition a little wreath and really makes same sense shaping it's going to be the easiest bread maybe is the fastest also it's going to be effective simple as we like on step by step bakery and you are going to eat a crazy apricot pistachio bread for the holidays to make your little toasts with the family it's going to be the killing went good video friends lightened made all my ingredients we only do that together and it left for the kneading years so I took two types of latte flour and 65 and t80 flour so it is a wheat flour crushed on grinders weary a fine that I do not know but it is not very normally typed the mule it tends to be a little bit grayer so there I took 100 75 of each 175 moncel 7 g gave me the hard fresh so of gramat if you have dry yeast you can put one gram that will be more than enough for me I took water with a base temperature of 64 we are going to do a normal better kneading that they have doubts about the kneading watch this video it will help you better understand my liquid olibeau sourdough refreshed at 3 o'clock given that it is a bread with yeast in addition you do not need to refresh your wine in case my liquid sourdough 35 g and voila but cut apricots and my small pistachios that I put in the oven that I 'had tories proud yesterday quietly and there they are very cold they are perfect but little apricots 70 70 if you are greedy you can go up and do more for the kneading we will always put our water in the beaters first that prevents them from having flour dust and it mixes better then in my water quietly generously kindly we will put our wine so our 35 grams of liquid leaven hop the rest we will put aside in the cold for our next bread as usual m A yeast mancelle liked flour and I am going mixing I have four minutes in first gear six minutes in second and for the moment without the pistachios the apricots go well I put all project in firm speed quietly at the start as usual and there we leaves for four minutes at this speed there and after the first four minutes quietly we will put six minutes at this pace for the blowing prints go after six minutes I have my homeland well kneaded I will put my apricots emma pistachio so I Always put it at the end just to mix it up so as not to damage the glutinous network so there I had planned either 70 70 maybe that will do a lot I will look at 20% 1 normally that's what we put when we incorporate fruit seems to me already greedy big camp go I will already mix that it remains a little bit aside and there I mix a minute gently in first gear especially not in second to not damage the raw network go after a minute so it will give you a well kneaded dough a little sticky I put it in my tray grease a small tray with a little grape seed oil I make a first flap I mix I put everything on the middle I turn up the bull in my hands here and I will leave the first fermentation phase at room temperature for about 30 minutes and in 30 minutes what we are going to do we will shape it and then we will place it in the cold thirty minutes of clocking at room temperature and above all we cover well for not that and after 30 minutes of clocking we will do a little workout so we will roll our bread I advise you to flour and gently your work plan you switch your paw on flour and we are going to gas and we will fold our bread inwards and then we will make a ball so always with this movement but must fold inwards and I will push with my palm and I go s to have a well done ball so there I will let it relax for ten minutes and during this time I will prepare my note I will explain everything to you and today to take this step we will use a special technique and besides it is so special that I have never done I will take a small round mold like that it's a bit like mussels it's okay it's worth 3 euros 3.4 euros in the supermarkets I 'll take this mold and we'll try to make a loaf of sudden in a round crown so after ten minutes of relaxing rest we call that we will move on to shaping before we will walk our mold a little bit with a cloth to receive our share go let's go I show you all this is in agreement for the preparation of my mold we go to me what I do I will simply take small rags which I usually use two layers of shaping or cd end of these pieces of rags that I cut out so I don't think I've ever known that to be true but if it's okay m perfect beach archer is expected for about 700 grams of pasta it should be enough for the size so wet it a little bigger than my hand it will be more than enough is what we are going to do we will place a loose first and then we go flour and with our technique of the tea ball so I take a tea ball I put in the flour and I will come quietly flour is simply and the little technique knows that we are going to make it shape the head to the 'upside down we have done it turns gray it will be magnificent it will be like with the pros I put aside once my ball has 10 minutes of relaxation so there are several solutions to make crowns there we will really do the solution the simplest I'll show you we're going to take each other we will surya take each other because I have nothing on hand then the bakers generally the ancestral technique I explain to you is to place your elbow up in the ball here it is now do less and less but at the base when we made a crown the elbow was placed in the ball and it made a crown quite simply what we are going to do either you take a roll with a village or then quite simply pierce yourself a little bit in the middle it will give you a crown so there is nothing easier and nothing simpler than I can do better and then this crown we are going to turn it over here we are going to turn it over is simply the side that is one a little less aesthetic we are going to place it in front of us here so we have the pretty side which is there we are going to lay our crown here quietly and that is my crown and shaped in addition I have a little remnants of rags so I can cover and there two solutions either I leave for 10 hours at 4 degrees so I put it in the fridge and the next day I will go to cooking no problem it is doable there is not a lot of yeast so sacred nothing otherwise I leave an hour and a half at room temperature and in an hour and a half crumb I pass in the oven here are two choices there today I make it live but we can very well let it grow in the fridge and two women and after ten hours we lan fauna and you will have a dough like in the pros go a hour and a half at room temperature and we go to and friends after 1h30 of an inch at room temperature or after this is the professional term we go to the oven, remember after 45 minutes of goods preheat your oven to 250 degrees the bread must be cooked hot enough it is by going normally it is well pushed it has taken up all the space in the mold when you press you see that it is starting to be a little fragile it is that it is theirs so the technique I explain to you I reminded you the last time I use more and more my sandpaper there my fabric my glass cloth it is used for me to cook it is used for me to cover my paws find the link under the video so for that what I'm going to do since I will tell you call that the good side is upside down I put my glass fabric on which I will cure my bread I take a board of the right size here I come to grip right and left and I turn with a sharp blow and then I will first remove my mold and my fabric, being careful not to put it everywhere because normally it is not badly floured I put aside and there I have a dough that is growing well that works well everything gonna be fine i'm sure you take care you flour and either no you can put a little stencil you can do whatever you want me i will take a boyfriend up my little one as usual my little tea ball I'm going to sift my bun here then I'm going to bring myself a blade good this is professional baker's blades but you can quite use a simple standard razor blade so it's called a green there is a stuff like that there are lots of names it's a piece of razor blades that goes perfectly tanned and you go there but according to your desires often we will do 4 but there to have more aesthetics I think I will do five or even here and we go to the oven and for the oven it is always the same you have to go quickly I take my board I put my bread on my hot stone I put a little water in the bottom and we go for 15 minutes at 250 and go the planes go to the tasting hop the little knife So there you saw this very nice little aspect and on the fairgrounds we didn't have to do anything frankly toki there we didn't have to bother is so there there was not the blow of the blade it was a very small a little less aesthetic up suddenly we are going to cut our way there we will not spoil one so the goal of pinching yourself to make small toast with foie gras then there it will be the Lord is there the small track h the little apricots so it means bombay who has had enough already by putting in the dose and we are going to taste that but there it really looks delicious I'm sulking that me I was very good you don't know overcooked there it's perfect when you come across the slopes esch sacristy à la frankly it's not hard you can't stop drying up it's clear the m so this format it is perfect you can do little tests to taste with the aperitif it will be the perfect bread for the holidays go friends me I will continue to taste my little crown the apricots pistachio it will be a little cure as an aperitif I hope you enjoyed this video do not forget to leave a little blue thumb and above all to subscribe this is what allows us to continue to keep this channel alive go thank you soon on bakeries pasta bars charoen friends