Pourquoi le pain a besoin de temps ?
34:23
The Case for Preferments | Preferments vs. Long Fermentation
23:53
How to Make Better Homemade Baguettes with Tangzhong and Poolish
29:45
The Secret to Homemade Pizza Without a Pizza Oven | Recipe Based on Science
18:28
The Perfect Soft Artisan Bread with Rye and Tangzhong | Feeding Sourdough with Tangzhong
10:43
Why Hand Kneading Makes Better Bread And The Many Ways To Do It
21:17
Why the 1:5 Flour-Water Ratio of Tangzhong for Bread Baking is a Bad Idea: It's Just Too Much...
54:15
The Truth About Sourdough | Not Healthier!
31:15