Excellent Tutorial!! Professional well explained the delicious baguette! Thank you for sharing! Greetings from Kuala Lumpur, Malaysia 🌹🌹🌹 Edith, a happy and appreciative Subscriber
This is really a good tutorial for beginners. It will produce extremely predictable results. And taste will be very good. Without complications that would introduce way too much variations and lower predictability for those who are just starting with the baguettes. First step is just to follow the instructions. Then we need to start asking why. For every step of this recipe and also for the ratios of the ingredients. But keep in mind, 80/20 rule applies here as well. For the last 20 % of the taste and the shape one will need to invest 80 % of the time and energy. So, great job with the tutorial.
I have attempted every single baguette recipe available on CZcams. I will try yours this week. I enjoyed your presentation, and appreicate the 2 day cold fermentation. Very few recipes out there use this method, but I have found that it brings excellent flavor you just can't achieve with a simply poolish and 4 hour bulk fermentation. Excited to try this recipe! Cheers from Texas.
@@fromluxembourgwithloaf I like Brian Lagerstrom’s French baguette recipe; it was the first one I had great success with. Matthew James Duffy also has a great recipe similar to yours with a cold fermentation. I still haven’t been able to achieve the flavor I’ve desired, though. I need to buy some of the malt you use in this video. It’s also hard to find fresh yeast in the United States - we mostly sell active dry yeast in little packets. I’ll follow up later this week when your recipe is complete. I will be mixing it today!
@@iswearnotme Nice. Thanks for the list. I’ll watch them all. Regarding fresh yeast. With the long fermentation and just 5g of yeast you can replace it with less than 1g of dry yeast. The difference won’t be noticeable. I’ll have 2 more baguette ideas in my mind. Stay tuned 😊
Hallo Arne, ich dachte gleich nach dem Videobeginn, endlich mal einer, dessen Englisch man gut versteht, schon das ist mal große Klasse. Der Erklär- und Anschauungslevel ist aber grandios, gerade das Formen. Was aber meinst du am Ende mit Spaghetti?
Danke fürs Feedback. Ich musste das Video gerade nochmal gucken um zu verstehen, was du mit Spaghetti meinst. Ich glaube das ist meiner Aussprache geschuldet, dass CZcams „this Baguette in“ als „the Spaghetti“ transkribiert hat 😂.
@@fromluxembourgwithloaf Arne, deine Videos haben so einen tollen Content. Wenn du das auf deutsch machen würdest , hättest du nicht 563 Abonnenten, sondern zwischen 50 000 und 100 000, sh. Paa
i do baguettes with around 83 percent hydration , been doing it for a long time . what is your opinion on the best baguette hydration ? i subbed to your channel very nice videos!!!
Thanks for your feedback. It really depends on what you want. If I go above 85% hydration I usually bake the baguettes twice in order to have a perfect crust and a nice crumb. Due to the high hydration the crust turns wet after some hours. I also had really nice results with low hydration baguettes like 70% or lower. Then I use a long fermentation. Also for me around 80% is ideal.
i tried making baguette before.. my oven's max temp 200C. I baked at 200C for 40 minutes. the outer part was rather chewy and the inner part's texture was like sandpaper... what could go wrong ? It was delicious and edible but I don't like the texture. ANy guess ?
The lower the temperature the longer you will need to bake. This also means you need to add a bit more water to the dough. Use 350g water. If the crust is too chewy open the oven door several times while baking to get all steam from the bread out of the oven. I guess 35min should be enough.
@@fromluxembourgwithloaf would you say add water until the point that the dough couldnt absorp more water ? Usually diificult to get window pane with this type of hydration.. usually i stopped at 72%
Excellent Tutorial!!
Professional well explained the delicious baguette!
Thank you for sharing!
Greetings from Kuala Lumpur, Malaysia 🌹🌹🌹
Edith, a happy and appreciative Subscriber
Thank you so much for your feedback. There is a lot more to come. Loafly Greetings from Luxembourg 🇱🇺 🥖
this is great!!!! keep it up
Thanks 🙏
This is really a good tutorial for beginners. It will produce extremely predictable results. And taste will be very good. Without complications that would introduce way too much variations and lower predictability for those who are just starting with the baguettes.
First step is just to follow the instructions. Then we need to start asking why. For every step of this recipe and also for the ratios of the ingredients. But keep in mind, 80/20 rule applies here as well. For the last 20 % of the taste and the shape one will need to invest 80 % of the time and energy.
So, great job with the tutorial.
Thanks for your feedback 🙏
I have attempted every single baguette recipe available on CZcams. I will try yours this week. I enjoyed your presentation, and appreicate the 2 day cold fermentation. Very few recipes out there use this method, but I have found that it brings excellent flavor you just can't achieve with a simply poolish and 4 hour bulk fermentation. Excited to try this recipe! Cheers from Texas.
Thanks for your feedback. That’s a interesting project you are doing. Any recommendations of recipes I should try?
Greetings from Luxembourg 👋
@@fromluxembourgwithloaf I like Brian Lagerstrom’s French baguette recipe; it was the first one I had great success with. Matthew James Duffy also has a great recipe similar to yours with a cold fermentation. I still haven’t been able to achieve the flavor I’ve desired, though. I need to buy some of the malt you use in this video. It’s also hard to find fresh yeast in the United States - we mostly sell active dry yeast in little packets.
I’ll follow up later this week when your recipe is complete. I will be mixing it today!
@@iswearnotme Nice. Thanks for the list. I’ll watch them all.
Regarding fresh yeast. With the long fermentation and just 5g of yeast you can replace it with less than 1g of dry yeast. The difference won’t be noticeable. I’ll have 2 more baguette ideas in my mind. Stay tuned 😊
Hallo Arne, ich dachte gleich nach dem Videobeginn, endlich mal einer, dessen Englisch man gut versteht, schon das ist mal große Klasse. Der Erklär- und Anschauungslevel ist aber grandios, gerade das Formen. Was aber meinst du am Ende mit Spaghetti?
Danke fürs Feedback. Ich musste das Video gerade nochmal gucken um zu verstehen, was du mit Spaghetti meinst. Ich glaube das ist meiner Aussprache geschuldet, dass CZcams „this Baguette in“ als „the Spaghetti“ transkribiert hat 😂.
@@fromluxembourgwithloaf Arne, deine Videos haben so einen tollen Content. Wenn du das auf deutsch machen würdest , hättest du nicht 563 Abonnenten, sondern zwischen 50 000 und 100 000, sh. Paa
@@rudikolmel5407 haha danke dir. Hatte es mal überlegt. Vielleicht mach ich nochmal einen Channel auf Deutsch.
🎉
It's impossible for me to find fresh yeast. If I use instant yeast, is the measurement the same?
Sure you can replace the fresh yeast with 1.7g-2g of instant yeast.
👍🏻👍🏻👍🏻🙏🙂🇺🇦
Thank you for your great video, I would like to know what brand of T-65 flour you use, to get the % protein. Thanks in advance
My T-65 has just 10.8% protein. It’s from a local mill here in Luxembourg called Le Moulin.
Merci beaucoup@@fromluxembourgwithloaf
i do baguettes with around 83 percent hydration , been doing it for a long time . what is your opinion on the best baguette hydration ?
i subbed to your channel very nice videos!!!
Thanks for your feedback. It really depends on what you want. If I go above 85% hydration I usually bake the baguettes twice in order to have a perfect crust and a nice crumb. Due to the high hydration the crust turns wet after some hours.
I also had really nice results with low hydration baguettes like 70% or lower. Then I use a long fermentation. Also for me around 80% is ideal.
i tried making baguette before.. my oven's max temp 200C. I baked at 200C for 40 minutes. the outer part was rather chewy and the inner part's texture was like sandpaper... what could go wrong ? It was delicious and edible but I don't like the texture. ANy guess ?
The lower the temperature the longer you will need to bake. This also means you need to add a bit more water to the dough. Use 350g water. If the crust is too chewy open the oven door several times while baking to get all steam from the bread out of the oven. I guess 35min should be enough.
@@fromluxembourgwithloaf would you say add water until the point that the dough couldnt absorp more water ? Usually diificult to get window pane with this type of hydration.. usually i stopped at 72%
@@fromluxembourgwithloaf i see.. so chewy is too much water instead.. last time i sprayed quite a lot but the dough become heavy / soaked of course
Very annoying music.
Thanks for your feedback.