Finally video can playing. why does the glaze liquid use water? how long does the glaze last for consumption? in the dough recipe how to make and apply sourdough?

[Sussan ScoolinaryTeam]

Hi Adi

Could you tell me what recipe or course you are referring to?

So I can review it and help you with an answer.

Greetings.

[adiustanto]

From this course. Optional with sourdough. How to make sourdough ?

[Sussan ScoolinaryTeam]

Hi Adi

As the recipe indicates, the pâte fermentée is optional.But if you want to prepare it, here is the recipe.

Pâte fermentée is a starter dough that enhances any preparation and is very easy to make.

This preferment can be kept in the refrigerator for up to three days, but it should be taken out an hour before use. It can be kept in the freezer for up to three months if stored in an airtight freezer bag; in this case, it will need more time to thaw. Ideally, respect the cold chain and let it thaw in the refrigerator.

Ingredients:

– 280 grams of strong flour

– 4 grams of fresh yeast

– 5 grams of salt

– 180 grams of water (approximately)

Preparation:

Dissolve the yeast in water at room temperature. In a large bowl, mix the flour with the salt and make a well in the center. Pour the water with the yeast into the well and start mixing in circular motions until all the ingredients are combined.

The dough should be firm and slightly sticky. It’s always better to have less flour than water, as it’s easier to correct. If the dough is very sticky, you can add more flour.

Flour your work surface and knead the dough for about six minutes until you achieve a smooth, pliable dough that is less sticky, only slightly adherent. Shape the dough into a ball, grease a bowl with olive oil, coat the dough with the oil, and let it ferment at room temperature for about an hour or until it has more than doubled in volume.

After this time, knead the dough again to remove the air, and place it back in the bowl. Cover it with plastic wrap and store it in the refrigerator overnight. The next day, you will have a fermented dough that you can use to make bread or other preparations.

If you want to prepare your donuts with pâte fermentée, you would need to double the recipe to reach the 500 grams required by the recipe, or you can prepare only half the donut recipe to test, and one batch of pâte fermentée will be enough.

Best regards,

Scoolinary Team

[adiustanto]

Very nice. Thankyou very much sussan

[Sussan ScoolinaryTeam]

Hi Adi

I am here to help you. If you have any other questions regarding the courses or platform, I am available to assist you.

Best regards.

[Sol Damiani]

Hey there, Adi!👋

Welcome to the Scoolinary community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

I´m so happu Sussan’s answer helped you.

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