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THE BEST THING IN THE VIDEO IS AFTER THE CREDITS. NO BEATING AROUND, EVERYTHING I WANTED TO SAY, I SAID IN THE VIDEO. RECIPES: MULTICEREAL: WHOLE WHEAT FLOUR 450 G WHOLE WHEAT RYE FLOUR 50 G 000 FLOUR 500 G WATER 700 G BUTTER 70 G SUGAR 70 G SALT 25 G RYE SOURDOUGH 200 G (OPTIONAL YEAST 10 G) LACTAL: TANG ZHONG 600 G (500 OF MILK AND 100 OF FLOUR) WHITE SOURDOUGH 200 G 000 FLOUR 900 G BUTTER 70 G SUGAR 70 G SALT 25 G MILK 200 G (TO CORRECT HYDRATION) I ANSWER ALL QUESTIONS ON INSTAGRAM: @marcos_dicesare THANKS TO OUR SPONSOR @elgatonegrocafe6426 now has his new venture @cafethibon. IF YOU LIKE HOW I TEACH, YOU CAN BUY MY COURSES HERE: https://www.marcosdicesare.com I ANSWER ALL YOUR QUESTIONS ON INSTAGRAM: @marcos_dicesare I leave you a link with all the breads on the channel: • Learn to make bread. ON MY PAGE: https://www.marcosdicesare.com/ YOU CAN FIND ONLINE COURSES: BURGERS PIZZAS LAMINATED SOURDOUGH BREAD GASTRONOMIC MANAGEMENT LEADERSHIP HOW TO START YOUR BUSINESS RECIPE COSTING YOU CAN ACCESS THEM FROM ALL OVER THE WORLD AND SEE THEM AS MANY TIMES AS YOU WANT. YOU CAN ALSO ACCESS MY CONSULTATIONS. CONTACT [email protected] If you want to help this channel grow, you have to like it, share it, etc. THANK YOU FOR EVERYTHING.