@@CookWithSzymon I made 2 loaves of baguette using 400 grams of bread flour because strong bread flour is three times the price of bread flour. So I don't have any strong bread flour at home but I added 2% of gluten to make it like strong bread flour. Your recipe shows 73% water so I added 292g of water, 2% yeast and 2% salt. Normally, when I make bread I use 62% water. I used to experiment with 80 to 90% hydration about 10 years ago but kneading became too difficult due to the stickiness of the dough. This time the dough did not look as wet as in your video. Then my mother wanted to go marketing and shopping so I left it to rise. It was 2.5 hours before we came back. So I decided to make it like a Straight Dough recipe, by punching down the dough and let it proof again, but without much kneading. Only some kneading and flour on table to make the shape of a baguette. It rose well and I cut the top with a knife as I don't know where I had kept the razor blade. Baked it for 50 minutes and after cooling down for 3 or more hours had the sliced bread with butter. Your recipe is excellent. The baguette was delicious but not as many large cavities as shown in your video but much larger than bread made from bread flour. Thanks.
I think this is the original French Baguette recipe. Nowadays everyone is using some form of preferment. If my oven at home was big enough I could call it French Baguette.
There's no need to remove from the bowl to fold, leave it in and Dave yourself time and effort. Also look at videos on proper shaping for your baguette because you're missing a lot of steps on that part. But the result is not bad looking so well done on that
Brilliant. I must try this soon and confirm that it works well as shown in your video.
Please do!
@@CookWithSzymon I made 2 loaves of baguette using 400 grams of bread flour because strong bread flour is three times the price of bread flour. So I don't have any strong bread flour at home but I added 2% of gluten to make it like strong bread flour. Your recipe shows 73% water so I added 292g of water, 2% yeast and 2% salt. Normally, when I make bread I use 62% water. I used to experiment with 80 to 90% hydration about 10 years ago but kneading became too difficult due to the stickiness of the dough. This time the dough did not look as wet as in your video.
Then my mother wanted to go marketing and shopping so I left it to rise. It was 2.5 hours before we came back. So I decided to make it like a Straight Dough recipe, by punching down the dough and let it proof again, but without much kneading. Only some kneading and flour on table to make the shape of a baguette. It rose well and I cut the top with a knife as I don't know where I had kept the razor blade.
Baked it for 50 minutes and after cooling down for 3 or more hours had the sliced bread with butter. Your recipe is excellent. The baguette was delicious but not as many large cavities as shown in your video but much larger than bread made from bread flour. Thanks.
I think this is the original French Baguette recipe. Nowadays everyone is using some form of preferment. If my oven at home was big enough I could call it French Baguette.
Why did you end the video without showing us what it looks like inside?
thank you for your comment, it is very valuable to me. ❤️It was one of my first videos on the channel. So I didn't really know how to film.😔
Try the slap and fold technique
Thank you for your comment
Unnecessary plastic wraps for each rest..😔
I was thinking the same. Why can't they just cover with a plate or a pot lid
Thank you for your comment. Will use lid next time
@@CookWithSzymon Thank you for understanding!!!
Adorei. obrigada
Obrigado, convido você a assistir a outros vídeos no meu canal.
There's no need to remove from the bowl to fold, leave it in and Dave yourself time and effort. Also look at videos on proper shaping for your baguette because you're missing a lot of steps on that part. But the result is not bad looking so well done on that
Bowl + lid = 0 plastic wrap
thanks for your suggestion. i agree with you. i even bought such a bowl. so next video will be without plastic wrap
A serrated knife bro to cut 😳🏴🏴🏴
Use a shower cap
4 hours and it’s not even in the oven 😢forget it ,I’m off to Morrisons😂😳🏴🏴🏴
Hi Tommy, it takes so long but if you have time I recommend it!! thank you very much for your comment.☺️
boleh ikutan
Temperature, please ?
Hi preheat oven to 200 c