The loaves should certainly look lighter and less dense than when you first shaped them, but won't be anywhere near doubled in bulk. 1. Place into oven and bake with steam if possible. When all the dough is evenly cut, roll into rough balls and cover with cling film. Share this recipe! Obviously, dough weight will change depending on ingredients and additions. REFRESH THE STARTER: 12-24 hours before baking refresh the 25 grams starter with the flour and water. If you want a good starting point, go with 1-ounce of dough per inch of . Cover the bowl and leave for one hour at room temperature. These mini whole wheat sandwich loaves have been created by dividing one batch of dough into two equally weighted pieces. If desired, reduce the yeast in the dough to 1 teaspoon and allow the dough to rise for 3 hours (rather than 90 minutes) at cool room temperature (around 68F). It is essentially a lean, yeast-leavened bakery product made with four basic ingredients: Other ingredients can be used at low levels depending on the process and finished product characteristics. I made baguettes before, but usualy they were too thin, and once they were too fat (large in diameter) so, I would appreciate any advise I can get. Andy, that's exactly what I wanted to know! To calculate the hydration level of a conventional recipe, first weigh the flour and water or other liquid. I reckon for my Lesaffre Coupe baguette, the scaled dough piece contained 127g of water. For example, if your total dough weight is 1080g and you want 10 rolls, you would need to make your rolls 108g each. You were satisfied with your results; I'm repeatedly happy with mine. If using Diamond Kosher, the same amount would be about 2 2 1/2 tsp) 7 comments. Gently deflate the dough, fold it into the center, and turn it over after 1 hour, and again after 2 hours. http://www.thefreshloaf.com/node/17118/competing-louis-lesaffre-cup. How many slashes etc.. is that the definition of a baguette is that it is 250g. Using the of scraper divide the dough in 2 equal parts, then each part divide in 2 equal parts again. I have been asked many times, how much dough to put in a bread pan. Scoring the dough allows the crumb to expand, but the gluten network also needs to develop fully to be able to withstand the pressure from the steam created during baking and to prevent collapse during scoring. How to make baguette: this is how you proceed. On the other hand, I'm a bit jealous. Liquid Levain - 10:30 a.m. Here's the best sourdough pizza recipe! Using the scraper divide the dough in 2 equal parts, The weight of each dough piece should be around 220-230g. Knead for 10 mins, cover and leave to rest for 15 mins. Dough for 3x300 g baguettes (approximate weight) 475g 10-11% protein white flour, such as Breadtopia's all purpose flour (3 cups) 311g water (1 cups) 95g of levain ( cup) 5.22g diastatic barley malt powder (1 tsp) 9.38g fine sea salt (I prefer pink Himalayan) (1 tsp) 9g water for bassinage when adding salt (2 tsp) Instructions Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Now divide the dough evenly into 6 pieces roughly 140g in weight. Dough hydration is usually 68 to 70 percent. Again, using dampers will tend to increase weight loss. Baking bread rolls of all different weights on the same tray will result in inconsistency. 2. Im the face behind The Pantry Mama and I want to help you bake delicious sourdough bread, no matter what your schedule. Using a baker's lame (a special curved blade) or a very sharp knife held at about a 45 angle, make three to five long lengthwise slashes in each baguette. Tip onto bench and knead gently for a 5 minutes. Thank you so much. Ciabatta and rustic breads generally use more water than normal. 1617. Place flour and yogurt in a medium bowl; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). Dissolve yeast in lukewarm water. Brush a thin layer of butter on the pan before first use for better use effect, and wipe dry with cloth or kitchen paper. This stunning farmhouse style baguette candle makes the perfect centerpiece and will fill a room with warm light and delicious fragrance when lit. Your 340g proofed loaves loose nearly 30% to finish at 240g. I started testing these at 350g per baguette, and they were almost like mini-batards rather than demi-baguettes. You can then use this dough weight to calculate exact individual dough weight for the rolls. . Leave covered dough to rest for 15 mins. Anaeat Professional french baguette pan is made of food grade heavy duty aluminized steel. Cover and allow to proof for 45-60 minutes. Thank you for the clear explanation. In France, a baguette typically weighs around 250 g ( 834 oz), a btard 500 g ( 1712 oz) and a ficelle 100 g ( 312 oz); no legal text actually establishes any of these weights, which can vary throughout the country. Some are short and fat, some are long and thin --but they all weigh (or are supposed to) 250g. Baguette preshaping steps 12 pm dough has to feel lighter, with signs of fermentation (bubbles on the surface), but not too puffy. Weight of dough to size of banneton. Example: I used hydration at 66%. replay Copyright They will weigh around 820 grams and 410 grams when fully cool. Cover the dough and let it rest for 5 minutes. Incorporation of dry ingredients and development of gluten. best wishes, codruta. Bake until well browned. Total time for the final fermentation for my baguettes was 1 hour and 15 minutes at a temperature of 75F / 24C. As yeast grows it releases organic acids and alcohol, both of which are flavor carriers. Given the high level of hydration and lean formulation of baguettes, a gentle dough handling is required during makeup. I think further attempts to account for the differences would be futile. Baguette preshaping steps. For 500g of flour you would use between 300 and 400g of water (depending on hydration) plus 50 to 100g of starter and 10g of salt. A beautiful hand carved wooden baguette bowl, lined with 7 cotton wicks, and filled with our all natural soy wax. (144 x 5.35 your ratio) = 770 grams of dough for this size pan So you need to increase your recipe to fit into this new pan 770g divided by 450g =1.71 this is the factor you need to multiply your recipe by to increase it to fit into the new pan. If you're like most people, the answer is probably frozen. Start with 9 - 10 ounces of unbaked dough. Score each loaf 3 or 4 times and place them in the oven. Actually, I should have said 325g, having now read the original post more carefully. Mine are 16" long as that is the length of my baguette pan. Typically, a baguette has a diameter of 5.07.6 cm (23 inches), and a length of 6070 cm (2.02.4 feet). That's good of you watch your fat in take. USDA: Basic Report: 20080, Wheat Flour, Whole-Grain (Includes Foods for USDA's Food Distribution Program) USDA: Basic Report: 20081, Wheat Flour, White, All-Purpose, Enriched, Bleached Frankly, I'm very content with my much fine-tweaked, but basically unchanged Overnight Baguettes formula and process. Gently deflate the dough and fold its edges into the center, then turn it over in the bowl before letting it rise for an additional 45 minutes, until it's noticeably puffy. If you are making pizza, it's a good idea to weigh the dough to ensure you get the right amount for the number of people you're feeding. If you have a pizza stone or equivalent pre-heat it too. Want a quick reference list of dough weights to print out and refer to? Pure Cotton Pastry Cloth Baguettes Bread Towel, Large Bakers Dough Couche, Heavy Duty Proofing Cloth 100% Natural Flax Linen for Baking French bread cloth Baguettes Loafs (36'' 26'') . Kate xo, Your email address will not be published. A bread pan is a traditional loaf tin - it is open at the top allowing the dough to rise above the lip. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Track the Baking Step with Thermal Profiling, BAKED in Science EP68: The Art of Lamination, Why Keto Will Impact the Future of Baking. Shape each piece as you would for a classic baguette, rolling them into 7" to 8" long loaves. Subsequently, bakers had to bake the thinner shaped baguette that would bake faster for the breakfast rush. (This may take some practice . Biscuit shaping technique for yeasted buns. The hydration is 70%, but I recommend that you start at 65% to make sure your flour can take that amount of water. Answer. In the bowl of a stand mixer with dough hook, combine all of the final dough ingredients except about 10% of . Take a large rectangular baking pan flip upside down and cover with a sheet of parchment paper. Baguettes look tricky, but making them properly at home only requires a few simple techniques. Selecting an incorrect size baking vessel could mean that your bread bakes unevenly or comes out in an odd shape. If you are looking for a deeper loaf pan, this one is fantastic and will hold this Easy Sourdough Discard Sandwich Loaf recipe with ease. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Hi Junaid, great question. You can even knead it in a stand mixer which makes the whole process super fast! If you're using a baking stone, place it on a middle rack. Start to heat 1 1/2 cups water to boiling. This site is powered by Drupal. How to calculate ratio if so? How stickiness issue of dough can be avoided over the sheeting and rolling places without applying dusting flour? Mix ingredients together and add more water if necessary to achieve a soft dough. The starter should have expanded and become bubbly. Round each piece of dough with help of a scraper. Baguette doughs produced on high speed lines or wholesale bakeries must be fully developed during mixing and kneading, and fermented slightly more than normal to withstand the mechanical stress during makeup operations. Mix it until you have a consistency that looks like very thick dough-like batter. Gently flatten the dough into a square approximately 4 x 4 inches. 3. Bake the baguettes on the pan, or on a stone for 24 to 28 minutes, or until they're a very deep golden brown. This site is powered by Drupal. So if your baked loaf loses 60g, then the residual moisture is double, at 85g. Gently lift the linen and roll the baguette onto the cookie sheet. A finished full baguette traditional should weigh 240g and will be 60cm in length. Allow to double in volume then store in refrigerator until ready to make dough; can store in fridge for up to two days. 16-inch: 3.14 X 64 = 200.96 square inches. A ( The baguette's weight before baking ) - B ( The baguette's weight after baking) A x100 = Ratio 1380 gram before baking (calculated by adding up the ingredients) 1100 gram after baking Mention @breadbakerdani or tag #breadbakerdani! Dividing or cutting of pieces from bulk dough to desired unit weight, Moulding (the dough is shaped into a cylinder), Final proofing on hearth bread pans for 6090 minutes at 27C (80F) and 80% humidity, Scoring (cutting the doughs top surface), Baking in a deck or traveling tray oven at 205220C (400428F) for 2030 minutes. The weight of each dough piece should be around 240-250g. hello, I need an advise regarding the right proportion between the length of the baguette and the weight of the dough. Roll the dough to a 16 long baguette. Get it Sep 16 - 21. Preheat oven and the baking tray at 230C/450F for at least 15 minutes before baking. So, your dough scaling weight should be 220g. As an Amazon Associate I earn from qualifying purchases. Save my name, email, and website in this browser for the next time I comment. The poolish may be added at dough mixing. For example, most dry dough such as bagels and pretzels are 50-57 baker's % water, while most bread is 58-65 baker's % water. These crunchy baguettes feature a chewy interior riddled with holes, and a crisp, deep-golden crust. The scaling weight of dough required to produce this would be c.340g. Proper scoring is necessary for product authenticity. Depending on the type of rolls you're making, these weights will ensure that you get the perfect size every time! Pre heat your oven to 230C /440F an hour before you want to bake. mini cinnamon sugar jam donuts (made from iced bun dough, full sizing guide for bannetons and Dutch Ovens, Multigrain boule (or batard) of sourdough, Easy Sourdough Discard Sandwich Loaf recipe, Weighing all of the ingredients for sourdough, amount of sourdough starter you use actually makes a difference, Sourdough Discard Iced Buns [sweet + delicious], How To Store Sourdough Starter In The Fridge. Here's a quick reference list with dough weights for common bread shapes. Mix flour with salt. Bake for 10 minutes, then remove the pan of water, rotate the pan and bake for another 10 minutes, or until the loaves are a deep golden brown. I dropped the heat to 210*C after 10 minutes, and pulled the dampers 5 minutes later for the final 5 - 7 minutes. In stock. Place the shaped dough on a baguette pan and cover with kitchen towel. Facebook Instagram Pinterest Twitter YouTube LinkedIn. The levain also adds some strength and improves definition on the scores. Steam baking chamber for first 25 minutes, Removal from oven and cooling for 20 minutes on racks. Such markings have become part of the traditional character of the baguette. Let cool. It's really important when making rolls to ensure they are all the same size so that they cook evenly. However, I scale most of mine around 454g prebaked for a 16" long baguette. There are many other sourdough baked good you might need to weigh including English Muffins, pretzels, donuts and bread sticks. Small loaf pan (8.5" x 4.5" x 2.75") 450g - 550g. Ingredients - Bread Machine French Bread (Baguette) 1 1/3 Cups - Water (lukewarm) - 307 milliliters 3 1/2 Cups - Bread Flour - 420 grams 2 Teaspoons - Bread Machine Yeast (Instant Yeast) - 10 milliliters 1 Teaspoon - Salt - 5 milliliters 2 Tablespoons - Olive Oil - 30 milliliters - The olive oil is not added to the bread pan.It is used to coat the dough later before baking. There's even a handy printable version you can download at the end of the post. I'm so excited for you Thank you for sharing your journey! Baking Instructions; After baguettes have proofed for an hour, place oven rack on second loweest level with baking steel or stone. So, your dough scaling weight should be 220g. To make demi baguettes: Divide the dough into 6 pieces. Don't expect perfection the first time out, but the more you practice your baguette-baking techniques, the better the baguette you'll make. Here's the math; 10-inch: 3.14 X 25 = 78.5 square inches. All original site content copyright 2022 The Fresh Loaf unless stated otherwise. with steam on conventional bake cycle, and 10 mins without steam on convection cycle in a home oven. With the seam side down, cup your fingers and gently roll the dough into a 16" log. Preheat Oven to 450 F and place a pan on the bottom rack on bottom of oven. You explanations of methods( like stretch and folds) really helped. Cover baguettes with a clean dish towl and let proof. Cover with a damp cloth and let it rest for 45 minutes. Storage information:Store any leftover baguettes in a paper bag overnight; freeze for longer storage. Repeat this whole process again; the dough should have started to elongate itself. 4 demi baguettes Serving Size 1/2-1 demi baguette Prep Time 1 hour Cook Time 20 minutes Total Time 1 hour, 20 minutes Ingredients For Four Demi Baguettes (~280g dough weight each) 480g organic all purpose flour (3 1/2 cups) 120g home-milled whole grain yecora rojo wheat berries (1 scant cup) 400g water 120g sourdough starter (scant 1/2 cup) So weigh your dough, cut each chunk to weigh between 185 and 200 grams. Make round dough balls out of each by pulling the edges into the center. Bake the baguettes for 30- 40 minutes. I hope I'll be able to show you soon some lovely baguettes! Leave the biga for 12-16 hours to develop. The standard diameter of a baguette is approximately 5 or 6 cm, but the bread itself can be up to a meter in length, though usually about 60 cm. 128130. My 290g final weight is in line with Hamelman's page 25 comment re moisture loss; i.e about 20%. Remove the dough from the fridge, turn container on the flourless surface. Baguette are those carbolishish treat that we love to eat from the Bakery. This should take about 45 minutes to an hour at room temperature (about 68F). Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Make Baguettes at the Bakery.In order to produce the Baguettes, you first need to produce Dough and then produce Butter.. City Price: $110,000 City Stars: 900 Requirement 1: Dough (2) Requirement 2: Butter (2) Requirement 3: Wood (2) Production Time: (60/120/240/480) seconds Storage: Storehouse The weight of your dough is important when baking because knowing the weight of your dough means that you can choose the right baking vessel. Such Competitions are incredibly stressful! Place the logs seam-side down onto a lightly greased or parchment-lined sheet pan or pans; or into the folds of a heavily floured cotton dish towel (or couche). The following is one technique that can be employed to shape the loaves into the final desired shape of a 14 inch long, uniform baguette. Working with one piece at a time, flatten the dough slightly then fold it nearly (but not quite) in half, sealing the edges with the heel of your hand. 3 Ingredient 100% Whole Wheat Sourdough Sandwich 100% Stoneground Whole Wheat Hokkaido Sourdough Milk Bread. September 1 - I measured the weight of my baguettes before and after baking it to establish the ratio of how much water the baguette lost. Hi everyone, this week baking recipe is Mini Baguette! This reference guide will help you get it right every time! In a bowl stir together 380 grams of bread flour with 304 grams of cold water and 3 grams of instant dry yeast. 4.Shape the dough balls into . Thinking through your formula, scaled dough piece contains [and this is approximate!] Place a tray of hot water at the bottom of the oven. Most French baguette doughs are made with a pre-ferment such as poolish or a sponge which takes up to 10 hours prior to dough making. Item Weight : 9.2 ounces : Manufacturer : Wecker : ASIN : B08CTYQ1VP : Country of Origin : China : Customer Reviews: 4.4 out of 5 stars 52 ratings. of dough French baguette definition Traditional baguette . In other words, the weight of the flour here will be less than the Total Formula listed above because some flour needs to be used to build the levain, above. When weighing cold, many commercial bakeries will aim for their bread to weigh under the sold weight! The dough for a classic french baguette is only white flour, but if you want a bit more grit and taste, you can add up to 20% whole grain flour without a problem. A Parisian baguette typically weighs 250 grams (8.8 oz), but this is not legally regulated and varies by region[1]. Let it rise at room temperature and under a kitchen towel for about 1 hour. Add Tip Preheating the oven and steaming $57.97. If you have an oven with a broil setting, you can place your dough on the top wire rack of the oven and broil . An 800-gram loaf should weigh at least 840 grams hot, and a 400-gram loaf would have to be 430 grams. I looked online for how much flour to use in each size and your Saint Germain site told me exactly what I needed to know! Feel free to use unbleached bread flour, if you like; there's no need to adjust the amount of liquid, the dough will simply be a bit stiffer. Baguettes are characterized by a crisp crust and chewy texture inside. The following sizes have been divided between bread pans and pullman pans. Hopefully, these measurements will make life a little easier when it comes to selecting the right size bread tin for dough weight. Method 1. If you just guess the weight of your dough, you run the risk of choosing an incorrectly sized baking vessel (for example a bread pan, banneton or Dutch Oven). Cover and let rest at room temperature for about 14 hours; overnight works well. Baker's % is a method used to relate ingredients to the flour, not the total. Roll the dough like a jelly roll. Small pullman pan (4.2" x 7.7" x 4.4") 450g, Standard pullman pan (9" x 4" x 4") 750g - 850g, Large pullman pan (13" x 4" x 4") 900g - 1000g, Extra large pullman pan (13.58" x 5.39" x 4.72") 1100g - 1200g. Gently deflate it, and divide it into three equal pieces. A standard baguette has a diameter of about 5 or 6 cm (2 to 3 inches) and a usual length of about 60 cm (24"), although a baguette can be up to a meter (39") long. It can be tricky to know just how big to make things, particularly bread rolls, pizzas etc to ensure you don't end up with super sized rolls or a tiny pizza. If you post your question on our Baking Industry Professionals group, our team and community may be able to help. Internal temperatures reach 208F to 210F. Bread hydration varies widely. Natural Half-Sheet Parchment and Sheet Pan Set, 1 cup + 2 tablespoons (255g) water, lukewarm. The baguettes are usually made up about 46 cm (18 inches) long to produce a 1 pound (454 g) loaf, and 60 cm (24 inches) long to obtain a loaf of about 650700 g. Baguettes have a high crust to crumb ratio. Quite a loss; no wonder baguettes have no shelf life. Dough temperature after mixing should be around 25C (77F). Using these tins will mean that you get a straighter loaf with a small dome at the top, rather than the mushroom top. Add a lot of stem with your preferred technique. There is a definition from wikipedia, as for the validity I'm not sure. As for the number of slashes, that will depend on low long your baguette is. The "standard" bread using all-purpose (plain) flour has a ratio of water to flour weight (hydration) 60-65%. Then slice or just tear into them and enjoy. However, I'm always open to try new techniques. While this guide is super handy, you can also work out the dough weight of individual pieces by taking the total dough weight and dividing it by the number of pieces you want. Using No-Knead Overnight Dough method. Remove the dough from the bowl and transfer onto a lightly floured surface Divide into 4 equal pieces about 300g/piece and pre-shape into a light rectangle. It is also applied to shape toast and baguette.Baguette Moulder can meet your shape requirements after rolling press and rubbing dough according to the diameter and length of your products. The dough weight is based on white flour dough weight (whole wheat dough weight will be increased). On day 1: In a very large bowl or container, combine the bread flour, water, yeast, and salt and give it a mix with a spatula until a dough comes together. Once baguettes are proofed, transfer onto a perforated tray or sheet and score the bagettes dough diaganally (baguette style). Place the dough into the sprayed bowl, cover with plastic wrap or a tea towel and allow to proof for about 1 hour to 1 hour and 15 minutes, or until doubled in size. Cover them with lightly greased plastic wrap, and allow the loaves to rise until they're slightly puffy ("marshmallow-y" is the term we use in our baking school). *Substitute 1 tablespoon (25g) healthy sourdough starter (fed or unfed) for the yeast, if desired. Add yeast mixture to flour mixture and mix to form a very sticky, mushy dough. Carefully pour the boiling water into the cast iron pan, and quickly shut the oven door. 12" pizza, personal(plate-sized) 200g (thin) - 250g (thicker)14" pizza, thin crust, NYC style 300g14" pizza, medium "American" crust style 550g16" pizza, thin crust NYC style: 600g. Generously flour your hands and your baking sheet. Learn to fold and roll your dough into the perfect long and ro. All original site content copyright 2022 The Fresh Loaf unless stated otherwise. 2022 A typical baguette formula, using a straight-dough process, looks like this:1,2, Producing a high-quality baguette requires the following steps:2. A pullman pan has a lid which means that you need less dough because it cannot rise above the lip. Add salt and knead until salt is dissolved. Some will be under cooked, some will be over. That's the great thing about loaf pans, they give you some room to move and flexibility in the sourdough making process. Some conjecture going on here; any thoughts? May I use diastatic malt powder instead of malt syrup or is it sth completely different? Preheat oven 15 minutes before baking ti. ric Kayser's traditional baguette recipe. If you are mixing by hand, turn the rehydrated mixture onto a floured board and mix until the dough comes together in a ball, about 2 minutes. The origins of the baguette are uncertain, but it is generally accepted that it was first made in Vienna as an adaptation of another type of bread. Once the yeast is dissolved, add the flour and lightly mix to distribute for around 1 minute. Straight Baguette MM Width At a dough weight of 300g, these are thin, but they still have substance and are perfect for sandwiches. But, I think the different ovens used will account for this, plus the surface area: volume ratio. Add in the olive oil and mix it in to incorporate. You can click on the description below (ie small loaf pan) and it will take you directly to a pan of that size on Amazon. It is also known in English as a French stick or a French bread. The weight lost was 85g, so the residual water in the baked bread was 42g. 145g of water. September 29, 2022 by Emon. To expand the baguette using your palms, carefully roll the edges of the dough to stretch and to make the baguette longer and to create that infamous banh mi shape. If you are just starting out, you can order a banneton and Dutch Oven to suit the recipe you've chosen. If you'd prefer deeper pans, these pans add extra volume and a taller loaf. I shape 350g baguettes, that typically yield 290g finished loaves. Baguettes then became popular when the French government mandated that bakers not be allowed to work before 4 a.m. making it impossible to make traditional round loaves in time for customers breakfast. Cover with greased plastic wrap, and let rest for 15 minutes; or for up to 1 hour, if that works better with your schedule. Divide the weight of the water by the weight of the flour and then multiply the result by 100. The shaping will be close to impossible if the dough is too wet. Then mix the dough on fast for 2 minutes (dough temperature should not be above 25C). Each bowl is unique and different in size and shape and contains 30-40 oz of wax. This is a good guide as to how much the "average" sourdough loaf weighs prior to cooking. Add the 4g of fresh baker's yeast, the 9g of salt, and the 100g of levain starter. This is a fairly classic American baguette - 40% of the flour goes into a poolish and just 3% of the flour is used in a liquid levain. It makes a good amount of dough and is super easy to pull together. Using this list, you can learn the correct weight for common baked items when making sourdough. Regular boule (or batard) of sourdough 900g - 1000gMultigrain boule (or batard) of sourdough 1000g - 1200gBread Bowl sourdough 250gMini sourdough boule 150g. All rights reserved. Your email address will not be published. Note that if you put more dough than advised into a smaller tin, it won't be a total disaster. Make a well in the flour mixture and pour in the water. MIX THE DOUGH: Mix the flour and water until it becomes a "shaggy mass." Allow to rest in fridge for 12-24 hours. Towards the end of the rising time, preheat your oven to 450F with a cast iron pan on the floor of the oven, or on the lowest rack. A baguette with a soft crust is usually rendered as stale and is often rejected by the customer due to poor quality or lack of freshness.
Difference Between Refund And Rebate,
News Article About Phishing Attacks,
Gta San Andreas Definitive Edition Mods,
Notting Hill Carnival Bands,
Carmina Burana 2 Pianos Percussion Pdf,
Windows 10 Minecraft Launcher Location,
Busiest Grocery Shopping Day Of The Week,
Best Natural Roach Killer,
Signature-based Malware Detection Techniques,
Why Does Hunter Zolomon Hate The Flash,
Mega Plugin For Solid Explorer,