Mastering the Art of Sourdough Baguettes: A Step-by-Step Guide for Perfect Crusty Loaves
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- čas přidán 22. 07. 2024
- Sourdough baguettes are perfectly crisp, with a chewy interior bursting with the tangy, complex flavours from the sourdough culture. Making the perfect sourdough baguette is both an art and a science, requiring careful attention to every step of the process.
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▼ ▽ TIMESTAMPS
00:00 - Intro
00:17 - Autolyse Sourdough Baguettes
01:44 - Mixing the Sourdough Baguettes
05:28 - Bulk Fermentation
06:44 - Pre-Shaping
09:07 - Final Shaping
14:50 - Scoring Sourdough Baguettes
17:01 - Baking Baguettes
18:35 - Outro
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Truly a great video ! Thank you so much for your work !
Great video Matthew.
It’s so special to see the kids in the kitchen with you!
Wow!!!!!!!! You are explaining so well. Thank you so much!!!!!!!!!!
Very entertaining video. My respect for the humble baguette has soared.
Thanks for watching!
Awesome video, great info and clear instructions 🙏🏻👌🏻 Love a ‘Baggy’ 😍
Thank you 🙏
Great tutorial thanks !
Finally got around to baking these with sour dough instead of yeast, as I had previously. The results with the sour dough are excellent - much better than my yeasted rendition. I think, to replicate sour dough using commercial yeast, it would be best to use active dry instead of instant, and use a smaller amount while targeting longer fermentation and proofing times. This recipe with sourdough is really great.
I really perfected my steaming method, which has proven difficult in my gas oven (it doesn't like to hold onto steam for very long). Vigorous steam helped the bread spring dramatically. I had to refill my cast iron skillet twice, and spritz the oven with hot water every 2 minutes for the first 12 minutes of the bake. After that, all of the water in the cast iron had evaporated and I reduced the oven temp from 475 to 450 to finish the bake. I also moved the baguettes off of my baking steel and onto an inverted rimmed cookie sheet to stop the bottoms from burning, which had previously been an issue.
I think I will have to get one of those Pico + ovens next. Thanks again, Matthew! You're a legend.
Awesome happy to hear that! Ilike to use a poolish when I make with yeast. Not quite the same but can be good. A hybrid with a very small amount of yeast is great also!
I’d love to see a tour of your baking/prep area and how it’s organized. It looks compact but very functional.
When we first moved in we shot a micro bakery tour video. I have made some upgrades and updates since and I think am overdue for a new version. Will do it when I get back from holiday.
Helpful video 🤓 thank you for all tutorials. Also what a cute babyyy 🫠
Great video chef!
Thanks 👍
I love how those baguettes look!! Your are such an artist!! Eres una máquina!! Excelente trabajo!! 👏🙌
Thank you for your kind words 🤗
@@matthewjamesduffy Nise job Nise music 👍
Been making Demi baguettes for a while now. Will attempt to implement your tips and tricks to bring them to the next level. Thank you!
Hope it helps!
You are really great. Thanks for sharing.😊
Cheers, glad you enjoyed this one.
Love that oven !
Thanks for your video. I'm new to sourdough and been looking for a decent video to explain the process clearly and after watching your video, I've more confidence to try and make some baguettes. Love your video. Thanks
Thank you so much for your kind words. It is comments like this that encourage me to keep sharing my passion for baking. I am actually sending out a sourdough pop tarts recipe with my newsletter tomorrow AM and have lots more sourdough info there if you are interested ;0
@@matthewjamesduffy yes please. I've subscribed to your channel and following you in your bread tutorials. Thanks so much
Thank you so much for your contribution to the community Matthew. 🙏🏼. You are an awesome baker. I'm still learning and my dream is to someday have my own micro-bakery. I really enjoy your videos. Blessings to you and your family. 🙏🏼🙏🏼🙏🏼
Wow, thanks for your kind words! Keep up the baking and I am sure you can live your dream!
@@matthewjamesduffy
You didn't link to the couches that you used in the video. Is it possible to get the link please. Thank you Mathew
@@myshinobi1987 www.toileduboulanger.com/us/
and
tmbbaking.com/product-category/other-equipment/bread-roll-systems/?_vsrefdom=adwords&gclid=Cj0KCQjwn_OlBhDhARIsAG2y6zM2QJXk_dO9JUvclL23mHQs5uq48-dQjbSV8QdjE6haH0-ncLBFHJwaAn3rEALw_wcB
I like this guys vibe
😎😎😎
Great instructional video! But truth be told, I subscribed because of the “boop” at the end! Adorable children, you sir are blessed.
Haha thanks for watching!
Just come across your videos Matt. Fantastic step by step instruction. What size is your spiral mixer.
Hey Kevin, thanks for your kind words. I use a 15kg Sunmix Spiral it's a great mixer.
Thank you for your guidance through this beautiful baguette process 😊 This I want to try!
I’m just wondering about the water temperature 35C. I’ve learned from other courses that when we work with the wheat sourdough we need to have a cold water to avoid sour taste.
Cheers thank you! Regarding the temp, I don't think thats true when mixing the final dough.
Good day, Can you tell me where you got the container you rise the dough in on this episode? Thank you.
Hello Matthew, thank you for your helpful video. Can you please tell me wich fridge temprature should be?
Thank you! My fridge is used for everything so I keep it between 3-4°C. If I had a dedicated dough fridge I would keep it between 6-8°C. A hygrometer is a great way to check your fridge temps.
@@matthewjamesduffy thank you so much for fast answer 🌷🙏😍
Kind of funny. I was looking to make baguettes again because my 4 year old has been bugging me. Thanks for the tutorial as it helps.
Haha my 4 year old asks all the time for this one!! She’s even started shaping them with me.
@@matthewjamesduffy That's awesome! I feel like kids at that age are all about helping with most of what their parent's are doing. My 4 year old wants to help me with everything mixing related. Sticky dough related things, nope. I get a big fat "nope."
Been waiting on this for awhile. Can't wait to give baguettes a try. Feel like this will help a lot. Two questions. Where do you recommend purchasing the proofing tubs from? And what kind of spiral mixer are you using?
Thanks! Hope you find value in the video. I do the editing myself and I'm not the fastest ;0. I use proofing tubs from Cambro and the spiral is a 15kg Sunmix spiral mixer.
@@matthewjamesduffy and advice on where to get the tubs from? I'm in ontario too. I've been able to get different sizes of the round Camboros at Costco but have yet to find the rectangular tubs
@@kriskent8090 msg them on IG or check their site im not too sure, I think mine came from Nella.
Imi plac rețetele tale. Ești un profesor bun. Am să fac baghete după rețeta ta. Eu folosesc drojdie în loc de levian. Nu știu de ce am o teamă să fac levian. Am învățat de pe net să fac pâine și toată lumea mă așteaptă să mă duc cu pâine când merg în vizită. Am să le dau linkul tău să invețe să facă și singuri. Spor la treabă!
may i know what is the brand of grey mixer u r using pls?
Love your videos and wanted to ask a quick question ask what kind of boards do you use when launching the doughs into you oven at 17:09 ? Have been struggling to find them
Thanks for your comment! It's just a cheap board I got cut at Home Hardware nothing special!
Currently experimenting with converting the levain in this recipe to active dry yeast. Replacing the starter and levain ingredients with extra flour and water, and attempting to use 2g of active dry yeast. Temperatures will remain generally consistent with your recipe. Will report back with how this amount of yeast reacts after bulk fermentation and 24 hours in the fridge. Also preparing a batch for which I will skip the fridge fermentation and extend the bulk fermentation at room temp. Curious to see how this impacts flavor and baking.
Your baguettes look awesome!
Update: completed baking on the overnight refrigerated bread. Turned out really great with 2 grams of yeast. I’m an experienced home baker, and I did have to adjust the timing on all fronts to get a great result. It required additional mixing as the dough wasn’t passing the window pane test after 5-10 minutes. I let the dough rest for 10 minutes, and mixed for another 5, at which point I was able to stretch it fairly thin. I then bulk fermented in a warm room for 2 hours, stretching and folding twice. My dough was a bit firmer than the dough in the video, presumably because I neglected to account for the water component of the starter in the leavin, so I was short about 30 grams.
After 2 hours in a warm room, and 20 hours in the fridge, the dough had roughly doubled in size and was very smooth and shiny and cohesive. I let it come up to room temp for about an hour before preshaping, which was easily accomplished with this lovely dough. After another 45 minutes of bench resting, I shaped the baguettes attempting to use the method in the video. The dough was still a bit cold and this made shaping relatively difficult. (I’ve shaped and baked hundreds of baguettes using a different method, and this was my first time following these shaping instructions). I let the oven heat up for a full hour to 500f. The baguettes proofed during this time and felt about ready to bake after the hour.
Scoring this dough was easy. The mixture was so cohesive and airy that my score marks remained open and didn’t close in on each other. I didn’t angle my blade far enough, so I didn’t get a nice ear, but the scores are effective and aesthetically pleasing nonetheless.
I steamed using a preheated cast iron skillet and 2 cups of hot water. The baguettes were baked for 10 minutes at 500f, at which point the water had all steamed off. I dropped the temp to 450f and baked for another 12 minutes. The baguettes came out crackling and beautiful.
We, french, approuve 100% this video! Now i wanna eat one whole with butter and strawberry jam
Thanks for your kind words 🙏🎉
@@matthewjamesduffy thanks to YOU, making a big honor to all these recipes 🙏❤️
I've got that same oven! It's the only oven like that I've ever known. Curious as to what you think of the Tom Chandley Pico Plus compared to other ovens you may have used. Thanks!
It's a very good oven, you will like it.
I tried this recipe with 1:10:10 levain over night and used 10% bolted wheat and it turned out absolutely awesome very sweet nutty wheat taste zero sour notes great bread great crispy crust ! I want to also try this as a hybrid recipe , Matt any suggestions on yeast to levain % for a hybrid version ?
Thanks Matthew can you please advise how you would do the mix and folds by hand? I don't have a stand mixer! Thanks
I would probably do the autolyse WITH levain as its hard to mix into a dry dough. Rest for 45-60 min then mix in the salt with a bit of water. Give the dough a few extra folds and that's it! I will probably make a few hand mix small batch videos when I get back from vacation, appreciate the feedback. MJD
@@matthewjamesduffy great look forward to that!
hey matthew, what is the spiral kneader called your using, currently studying boulangerie and its amazing to see this
It is a Sunmix sprial 15kg mixer.
It's nice to have instructional videos from someone who actually knows what they're doing, thank you! I have a Sunmix 6kg which allows you to select a particular RPM rather than the usual speeds designated 1 and 2 that other spiral mixers offer. What would be the RPM equivalent to those speed levels?
Mine is also in RPM. I normally mix at 125,170 and full tilt.
Gave it a go and quite happy with the result for a first try! I'm surprised by the mix of bread flour and all purpose though. I thought for open crumb you want a strong gluten network and high hydration. Or is it more that the hydration needs to be right for the type of dough?
Hi Matthew - I always have a problem with extensibility when doing the final shaping. Would decreasing the bread flour and increasing the AP flour help? Thanks.
Yes. Lately I’ve been doing a bit higher hydro around 70% and mixing a bit longer that also would help.
The bords are they like birch plywood? And are the treated with oil ore something?
THANKS SO MUCH FOR TEACHING🙌🙌🙌🙌🙌 PEOPLE TO & HOW TO MAKE SUPER BREAD XOXOXOXOX
Thanks for your support 🙏
Hello, thanks a lot for the video ! If my kitchen temperature is lower, let say 20°C, should I increase the sourdough starter percentage for instance 20% and maybe increase as well the bulk fermentation time ? Thanks in advance.
Yes, you can do that. With that said you can also just use a bit warmer water. Since the dough only sits out for a short period of time it won't be that impacted.
@@matthewjamesduffy thanks !
Thanks Matthew. Great video. I'm just curious - the video has the DDT at 28-30, the recipe says 30-32, and the spreadsheet has 78-80F or 25.6-26.6C. What is your current thinking on DDT? Thank you.
Oh hey! I always change and update my process and recipes sorry for the inconsistency there.
Usually, I go for about 28°C and do 2 hours bulk. I have found it takes too long to cool down in the fridge when I hit higher temps and longer bulk. The shorter bulk tends to give me a nicer crumb on the final product.
That said ALL those temps will still work so don't stress if you don't nail it.
Can you tell me where I would find the link to the recipe please?
There's a link in the description of the video.
Hi Matthew, I have hard times trying to have baguettes with open ears like yours and would like to learn how you do it. Although I score with 45 degree angle, my baguettes increase size quickly oven and then the score lines are sealed flat and no ears. You mentioned in the video that you lowered the temperature to 220C at the beginning but no mention for how long for that temperature before increase to higher temperature. Also, the link to your recipe didn't mention about lowering the temperature. Which one is correct? Thanks
Hey Hung thanks for your comment. To answer your question, I lower the oven temperature to 220°C for the first 14-15 minutes until I vent the steam. After that, I increase the temperature to finish baking. However, I should note that the oven temperature and timing can vary depending on the type of oven you have, so it's important to adjust accordingly. This deck oven has great thermal mass and the baguettes get a great oven spring. I hope this helps, good luck with your baguette baking!
Hey matthew, do you ever do that long bulk fermentation in the fridge for big loaves? I have a batch of this baguette dough in the fridge right now, but i was wondering if you'd suggest doing that, cuz i've never seen you do it, i'm really curious about what you think of that
Hey Gustavo, I do most of my shaped loaves (batard and boule) overnight in the fridge. These baguettes would hold shape and bake from the fridge as well. The reason I don't do it for that long now is that my fridge won't fit a tray for full-sized baguettes. Definitely, you could try it.
@@matthewjamesduffybut you put the batards and boules in the fridge after you shape 'em, right? I never place the whole batch in the fridge to bulk rise before shaping, but i've been having a few problems with shaping, so i was wondering if that long bulk rise in the fridge might help
@@gustavojmmedeiros Yes I do put them in after shaping almost always.
@@matthewjamesduffythanks! Love your videos
Dear Mathew, you’re time and energy is precious to us all (the fact that you share your knowledge soooooo willingly is truly a blessing)….please ignore stupid comments like the first one in the comments section.
I want to make this recipe but need to make the Leavin over night as opposed to the 2-3 hr due to time restraints does anybody have a guess how much % to cut back starter in the leavin for over night proof at room temp ? Or keep it the same and fridge proof ?
You can use the free excel in the description for this. Start with 1:10:10 and depending your temps it would take approx 10 hours
Thanks Matt 👍🏻
Such an awesome video. Thanks so much for it. Quick question for ingredients. On your websites recipe I think the amount is mixed up. Your ingredients start with 66g Levain but then you go with 198g of levain. Which one is the right amount? Thanks for your help
There’s a total formula and final dough. They are both right. The total formula is everything in the recipe the. You use the 66 to build the levain and get what you need for the final mix.
Ok thanks. Usually you use 10% levain. In this case 33% (198g). Is there a reason that the baguette need 3x the normal amount?
@@andresmeier8837 I don't think I have any recipes with 10%. You can adjust the levain % using the Excel in the description if you want.
Hi, what does D.D.T. stand for? I've noticed this in your calculator sheet. Thank you.
There is a full guide and calculator on my site:
Often overlooked by restaurants and bakeries, desired dough temperature is your key to achieving consistently perfect sourdough. It is one of the most important fundamental skills a baker can learn.
Using proper dough temperatures can instantly improve your baking by giving consistency to your doughs fermentation, flavour and schedules. If your dough is 30°C/85°F one day and 22°C/72°F the next day you can't expect to have consistent results and good sourdough fermentation.
In sourdough (and other Artisan Bread) baking we have only a few ingredients and a few factors that will affect our doughs temperature.
Room temperature.
Flour temperature.
The friction factor (see below for description).
Temperature of the sourdough preferment.
Water temperature - The only real variable we can control from the above list is the water temperature. So to calculate our desired dough temperature water will equal X. We will take our other factors and use them to find our X factor/water temperature.
@@matthewjamesduffy Thanks!
What "bread flour" do you use? Im in Ontario as well. Ive been trying to find a local mill that carries it.
Hey Emil. I use P&H Organic and Ardent Mills Organic bread flours.
@@matthewjamesduffy Thank you ! Ill look into those mills.
@@century1981 depending where you live I can help you source them. Dm me on IG if you want.
@@matthewjamesduffy Will do, thanks !
DO you have a recipe for making one baguette loaf?
No, but if you download the excel in the description it will let you scale the recipe to whatever size/quantity you want.
I’m almost sold on the Pico Plus. Was highly considering the Rackmaster, but I don’t know if I would have the patience for it’s 2.5 hour preheat time. Plus, I’m trying to imagine Arizona summers with the oven on that long. But it looks like a marvelous oven and I haven’t read any criticisms beyond that. How long do you preheat your Pico for?
I just got a simply bread oven and I love it. I have a video coming out next week about it maybe wait till you see that!
@@matthewjamesduffysuper!
@@matthewjamesduffy as most everyone, I love baguettes. But I feel I am plateauing with the conventional oven. Challenger Bread pan is awesome, but it can only fit height impaired baguettes. The steel is great and produces wonderful oven spring, but presents its own challenges for those that have the heat source coming from the bottom of their ovens. A cookie sheet and foil between the steel and that direct heat helps, but is still far from perfect. I have tried almost everything…..my next idea is to turn off the bottom coil completely for the rest of the bake after loading the baguettes and just use the broil function on low at the 15-20 minute mark. After some research, it appears as if the Simply Oven yields a very well balanced color to loaves and consistency. Looking forward to hearing your review on it!
Hi Matthew, I'm having trouble getting my starter to float. I'm also not sure how to judge when it's at its best to bake bread. I did make bagels following your video and they came out great! Thanks. Raised my confidence so I tried bread again and failed. I think it may be a combination of the starter and bulk proof. I ended the bulk proof after three hours. Sadly the dough was super sticky, unmangeable, could not shape. I put it in the fridge for 6 hours. shaped. Back in the fridge for 15 hours and then bake a flying saucer. HELP. Thank you!! Oh also I keep my house around 18 degrees C and I'm at about (sorry in the U.S.) 3100 feet elevation.
Hey Lisa, thanks for baking along. I would start by looking at your flour that can really change whats happening with gluten development and fermentation. You also don't always need to have your starter floating and you might benefit from this video on how I feed and maintain my starter. czcams.com/video/HAhT-H6_ruY/video.html
Thank you!
Love your videos
I’m in Alberta Canada 🇨🇦
Is there a good chocolate company you could recommend me in Canada?
Bernard Callebaut and Jacek Chocolate Couture make great chocolate right in Edmonton.
What type of mixer are you using?
It's a 15kg spiral mixer.
I’m curious, did the dough proof to fill that container before it was in the fridge? Or did it continue growing to filling the container in the fridge?
It rose in the fridge a bit but it’s better to cool it faster and no rise.
@@matthewjamesduffyok! I was thinking that I don’t think mine will raise in the fridge and I was worried I’d be messing it up! Probably shaping tonight 🤞🏻. Thanks for this video and the blog, I’ve been using them together as I go.
Nope you should be good. Its better if it doesn't rise as much as in this video but sometimes it happens when I am shooting things are not perfect ;0 @@erinkiser4068
@@matthewjamesduffyit’s good! It shows us it doesn’t have to be perfect for it to still turn out. Life happens….
@@matthewjamesduffy interesting and good to know for my future bakes. I have been fermenting the dough at room temp a little too long, I think, in an attempt to get it to double in size before refrigeration.
None of your dough calculator links are working, and the Contact form on your website doesn't work either.
I just checked on my end with multiple computers and everything is working fine. Try clearing your cache or another browser.
May i have the recipe 😢 please
Yes theres a link in the description.
The links to the gear used do not match.
Which gear?
Every link I clicked on went to something else. Maybe it's my end.
Just checked and they work on my end@@TaylorBills if you have any questions about anything I use send me a DM on IG.
Can you add Turkish subtitles to your video?
I could try. I am new to CZcams full length videos and have not figured out the subtitles thing yet. Do you know how to do it?
@@matthewjamesduffy I saw there’re many different languages except Turkish. You can add Turkish subtitle from the sittings. Thanks
@@aysecakir4118 I am trying now but it says I have to type them out and I don't know any Turkish. I will keep trying though!
@@matthewjamesduffy It would be great if you could make it before we really appreciate your content here in Turkey and of course we would like to understand. Thank you so much.
Add a poolish my friends.
This is a sourdough recipe not yeasted.
sorry thanks
I’m surprised, nearly all recipes I’ve seen use at least 20% sourdough. How come you use 10?
10% is from the total formula which is the levain + the final dough. The final dough uses about 33% (I'd have to check the exact).
dear god no recipe how to baguette
The recipe is on my site please read the description.
Interesting, but useless to me.
Just like this comment is to me…