O Segredo da Pizza Caseira Sem Forno de Pizza | Receita Baseada na Ciência
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16:12
L'effet de l'hydratation sur la résistance de la pâte | Durcissement par écrouissage - Partie 4/4
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31:15
Why You Should Care About The Amount of Flour You Use for Tangzhong/Yudane
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23:53
How to Make Better Homemade Baguettes with Tangzhong and Poolish
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22:37
I traded WAGYU STEAKS for a Pizza Master Class and this happened.
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14:06
Puissance de démarrage : que se passe-t-il lorsque vous en utilisez plus ou moins dans le levain ?
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31:21
How to Make Perfect Japanese Milk Bread | Biga, Tangzhong, and Gelatinized Rice
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33:31
Boulangerie qui fait 14 sortes de pâtisseries chaque jour - Cuisine de rue coréenne
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21:17