Bake by Chef Vedpal

4 months ago | [YT] | 3

Bake by Chef Vedpal

Coffee Sourdough Bread

780 gr. Bread flour (W280-340)

120 gr. Whole wheat flour

100 gr. Whole rye flour

820 gr. Coffee (12 degrees)

25 gr. Salt

300 gr. Líquid Sourdough (Sourdough must be feeded 3 times before using 1-1-100
90 minutes rest in RT 1-1-100
90 minutes rest in RT 1-2-100
90 minutes Rest in RT)
SOURDOUG EXPLANATION

Step 1:
40 gr. Sourdough starter
40 gr. Warm water
40 gr. Flour
Mix and let it rest 90 minutes

Step 2:
40 gr. Warm water
40 gr. Flour
Mix and let it rest 90 minutes

Step 3:
80 gr. Warm water
80 gr. Flour
Mix and let it rest 90 minutes then ready to use.

Use 300 gr. The rest is the starter for the next time

Mix all the flour, Sourdoug and 650 gr. of coffee. Mix first 3-5 minutes low speed, then high speed until the gluten structure is very well developed!

Take 15 minutes rest in the mixer, then add another 100 gr. of coffee. Mix again slow speed first then high speed until the dough is very well developed.

Now add remaining coffee and the salt. Again mix low speed then high speed until the dough is very well developed.

Bulk fermentation is 5 - 6 hours in 24 degree's

Divide the dough and do a pre shape. Let the bread rest in RT 1 hour 20 minutes.

Shape the final bread. Batard or round bowl.

Place in the proofing basket and let them rest in the fridge in 6 degrees. (8-10 hours)

Back direct from the fridge 250 degrees 35-40 minutes.

4 months ago | [YT] | 3

Bake by Chef Vedpal

I bake my favorite bread once a week
300g. Bread flour
25g. Whole wheat flour
260g. Water
65g. Active starter
6g. Salt

Porridge :
40g. Rolled oats
15g. Flaxseeds
10g. Black sesame seeds
20g. Unsalted butter
60g. Milk
- fry rolled oats, flaxseeds & sesame seeds until cracking sound
- Add butter & frying until fragrance
- Off Heat
- Soak in milk for 1 hr

- Autolyse flour & water for 1 hr at room temp 24°c
- Add starter (rest 15 mins)
- Add salt (rest 30 mins)
- 1 stretch & fold (30)
- Lamination (spread oat porridge) (45)
- 3 coil fold (60, 60, 90)
- Shape & cold retard 10 hrs at 4°c
- Preheat oven & Dutch oven at 250°c 1 hr
- Bake in preheated Dutch oven at 250°c 20 mins (with lid)
- 220°c 20 mins (without lid)

4 months ago | [YT] | 3

Bake by Chef Vedpal

First try at a Blueberry & Sugared Lemon Zest Loaf 🫐🍋! Such a great flavor combo for springtime!

Edit for recipe:
I played around with this loaf based off other peoples comments on their loaves that they’ve tried for a blueberry lemon loaf. For this particular loaf I did…

475g bread flour
100g starter
325g warm water
10g salt
Zest of 3 lemons mixed with 2 tbs of sugar
175g of fresh blueberries
Add inclusions during lamination
Shape and fridge over night
Bake a 450 for 30 min lid on then another 12 min lid off

I knew I wanted the lemon flavor to pop and based off other peoples recipes and them saying it wasn’t lemony or sweet enough I went ahead and zested three whole lemons and mixed it with 2tbs of sugar. I would like it a touch sweeter so I think I will add one more tbs of sugar next time 😊.

4 months ago | [YT] | 4

Bake by Chef Vedpal

Here is the recipe for jam-filled donuts for 6 people:

Ingredients
1. 500 g flour
2. ½ cup jam (strawberry, raspberry, or any flavor of your choice)
3. ¼ liter milk
4. 1 egg
5. 1 egg white
6. 50 g butter
7. 15 g fresh yeast
8. 1 teaspoon brown sugar
9. Powdered sugar
10. Salt
11. Oil for frying

Preparation
1. Dissolve the yeast in lukewarm milk. Add 100 g flour and brown sugar. Cover and let rise for 30 minutes to form a leaven.
2. Mix the rest of the flour (keep 50 g flour aside for work) with salt, melted butter, and egg. Add the leaven and form a pliable dough. Cover and let rise for 3 hours.
3. Roll out the dough to ½ cm thickness. Cut 12 discs from a 6 cm amp-piece.

4. Lightly beat the egg white with cold water. Brush this mixture on the edges of the discs.

5. Place a teaspoon of jam in the centre of half the disc. Cover with the other disc and press the edges to seal.

6. Cover with a cloth and let rise for another 30 minutes.

7. Fry the donuts in hot oil at 180°C until golden brown.

8. Drain on absorbent paper and garnish with powdered sugar.

4 months ago | [YT] | 2

Bake by Chef Vedpal

Tartine with black currant berries 👍🏻😊

4 months ago | [YT] | 2

Bake by Chef Vedpal

Hi everyone 🙂! Today's bread is untraditionally dark because of cacao which was used for preparing it.The dough is mix of four flours.Total hydratation 78%,5% cacao,23% liquide sourdough,1,2 % salt.It's so delicious a toasted slice of bread spread with a jam or creamy liquid chocolate

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5 months ago | [YT] | 3

Bake by Chef Vedpal

I need a crumb read for this one Please 🙏 .
Bread flour 90%
Dark rye 10%
Hydration 77%
Starter 20%
Salt 2%
Bulk fermentation 5hours at 25 Celsius (77°F)
Cold retard 12 hours .
Bake with loaf pan at 450°F

Thanks Everyone ❤️

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5 months ago | [YT] | 4

Bake by Chef Vedpal

The aroma of freshly baked goods wafts through the air... Welcome to Bake by Chef Vedpal Giri, where tradition meets innovation in baking. Subscribe for recipe videos and more."

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5 months ago | [YT] | 9

Bake by Chef Vedpal

कल वीडियो डाले गें की एक प्रोफेशनल की तरह केक कैसे डैकोरेट करे। कृपया चैंनल को सब्सक्राइब लाइक और कमैंट्स जरूर करें 🙏🙏👇👇youtube.com/shorts/bWV-nXo4b8...

5 months ago (edited) | [YT] | 5