French Baguette The quicker poolish method
How to make French Baguette 2 using the quicker poolish method, easy step by step instructions from start to finish.
Here are 4 simple rules to follow when making these wonderful Baguettes.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is not strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here
Thank you again for watching, John ????
CIABATTA made easy at home.
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Sandwich bread video
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Stage 1 The Poolish or Sponge
200g / 7oz Strong white bread flour
300g / 300mls / 10½oz Cold water
½tsp / 2g of instant or active dried yeast, if using fresh yeast 8 grams
Stage 2 The main Ingredients
500g / 17½oz Strong white bread flour
220g / 22omls / 7½oz Cold water
1tsp / 8g Salt
The Poolish or Sponge made earlier
Disclaimer
This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Thank You.
Music used
Blue creek trail By Dan Lebowitz
Front Porch Blues by Chris Haugen
Birds in flight By Dan Lebowitz
Lazy river rag By Dan Lebowitz
Mysteries By Dan Lebowitz
Ibiza Dream by Chris Haugen
How to make Open Crumb Baguette | Best Homemade Baguette Recipe | Mini Baguettes Recipe
Mini Baguettes Recipe (Complete written recipe) :
This Video will show you how to make crispy baguettes with soft, moist open crumb.
What you will love about this Mini Baguettes Recipe
This crusty baguette recipe helps you make the best artisan french bread with crispy crust and soft, open crumb in a very easy method.
You will need only 4 basic ingredients to make this Artisan French Bread!
We can mix and make the french bread dough in less than 3 minutes!
In this easy Homemade French baguette recipe, you don’t need to knead the dough and so it is super easy to make.
As this is a no knead french baguette recipe, you don’t need to use a stand mixer.
Flexible time schedule.You can keep the baguette dough, directly after preparing the dough(without proofing), in the fridge. And can use the dough anywhere between 3 hours for up to 4 days from the fridge.
4 Tips for making the best crusty Artisan French Baguettes:
You will need only four basic ingredients, flour water, salt and yeast to make this Homemade baguettes.
How to make Crusty French Bread
We can make this Easy no knead artisan French Bread in six simple steps
1.Prepare the Artisan French Baguette dough
Into a bowl, pour in the water.
Then add in the salt ,yeast and flour.Combine them all together to for the baguette dough.
Keep the dough in fridge.
You can use the dough when the whole dough turns cold.It may take around 3 hours for this.Or we can keep the dough in fridge for up to 4 days.And can use anytime in between.
2.Stretch and Fold the baguette dough
3.Divide the baguette dough
4.Shape French baguettes
5.Final Rising
6.Bake the Crusty French bread
Bake the No Knead French baguettes at 425 F or 220 C for around 30 minutes.
French Baguettes are one of my favorite breads.Some of us like soft french bread with soft crust and some like the crispy crust, artisan style french bread.
The open crumb which is soft, moist and tender is one of the best things that you will get from this easy no knead french baguettes recipe.
Hope you liked this Easy Homemade French baguettes recipe.
Hope you will make this at home and enjoy!
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Authentic French Baguette Recipe
Authentic french baguettes with air pockets that look like honeycombs!
It features a moist texture with high hydration.
All purpose flour is added, it features a soft texture!
Mukgling's baking method uses the No Knead method.
Using the minimum tools, seek bread making at home easily.
Anyone can make bread easily.
(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)
■ Dough Formulation
B's (%): 65.0%, Tr (g): 163.0g All purpose flour
B's (%): 35.0%, Tr (g): 88.0g Strong Flour(Bread Flour)
B's (%): 2.0%, Tr (g): 5.0g Salt
B's (%): 0.4%, Tr (g): 1.0 g Instant Yeast
B's (%): 75.0%, Tr (g): 188.0 g Water (27℃)
■ Process
■ Click the Subtitle button → Subtitles will be displayed in the video.
1. Put water in the bowl.
2. Put the instant yeast.
3. After 1 minute, mix evenly the instant yeast.
4. Add salt and dissolve.
5. After adding flour,
Mix evenly until the flour is invisible.
6. After 30 minutes of rest, the first fold (folding)
7. After 60 minutes of rest, the second fold (folding)
8. After 30 minutes of rest, split 100g
9. pre shaping, At room temperature for 20 minutes
10.Mold in baguette shape (length: 19cm)
11.Second fermentation: 30 minutes at room temperature
12.Preheat oven.
Oven temperature is raised as high as possible during the second fermentation to preheat
(my oven maximum temperature 250℃)
Preheat the lodge in a fully-heated oven for at least 20 minutes.(Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
13.Cut the second fermented dough surface with a knife(use coupe knife).
14.Put the dough into the preheated lodge 10-inch combo cooker floor
15.Cover the lid of lodge 10-inch combo cooker.
16.Put it in the oven
17.After baking for 16 minutes, remove the lodge cover and continue baking for 9 minutes.(total: 25 minutes)
■ Note: Always be careful when using oven, lodge combo cooker
(It is very hot, so use it after wearing very thick oven gloves)
#Baguette
#TraditionalBaguette
#FrenchBaguette
#HomeBaking
#NoKneadBaguette
Why The French Eat 30 Million Baguettes A Day - Traditional French Baguette | Food Secrets Ep. 12
A total of 30 million baguettes are eaten in France each day. At least that is what the French claim. There, only bakeries that bake fresh bread every day are allowed to call themselves a “Boulangerie”, which might explain the high quality of baguettes throughout the country. What’s more, the French bread law specifies set rules for baking baguette: The only ingredients allowed are flour, salt, water and yeast. According to law, a baguette must also weigh between 250-300 grams and have a length of 55-65 centimeters. It needs to be soft on the inside, and crispy on the outside. In this episode of Food Secrets, we let you in on what makes France’s most famous bread so special, where it originated from, and what cultural significance it has to the French.
#FoodSecrets #FrenchBaguette
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MAKE FRENCH BAGUETTES AT HOME | Baguette Recipe for the Home Baker
Read deal baguettes are hard to come by. This recipe and technique for french baguette shows you how to achieve the real deal at home. They have a perfect crust and bring out that crackery, toasty, creamy, tenderness that we look for in a great baguette. Enjoy!
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**TOOLS**
BREAD LAME:
COUCHE:
KITCHEN AID MIXER:
STAINLESS DOUGH SCRAPER:
ESCALI DIGITAL SCALE:
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BEGINNER SOURDOUGH:
FOR THIS RECIPE YOU WILL NEED
POOLISH
150g BREAD FLOUR
150g ROOM TEMP WATER (74-78F)
very small pinch of yeast (15-20 grains.)
RIPEN ON COUNTER OVERNIGHT
FINAL DOUGH
240g WARM WATER
400g BREAD FLOUR
ALL OF THE OVERNIGHT RIPENED POOLISH
2g YEAST
10g DIASTATIC MALT POWDER: **
11g SALT
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#frenchbaguette #baguette #breadbaking
Simple! Homemade French Baguettes: The easy way using a baguette baking tray
How to make delicious traditional French baguettes, using a perforated baguette baking tray, easy step by step instructions, from start to finish.
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Perforated baguette baking tray
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Disclaimer
This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also, the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Also be very aware of anyone having allergies. Thank You.
Music used
Blue creek trail By Dan Lebowitz
Ibiza Dream by Chris Haugen
Tupelo Train by Chris Haugen
Lazy river rag By Dan Lebowitz
Front porch blues by Chris Haugen