The baguettes are gorgeous! I think I got it. This is a keeper. Seraphine, I use a makeshift cloche (.spelling?) out of light weight metal pans.. My oven doesn’t have the oomph to heat heavy cast iron. I’ve tried. A ten inch aluminum cake pan lined with parchment paper, capped with the cheapest, thinnest stainless utility bowl that will fit on the cake pan is producing blistered crust and a very even browning Parchment that goes up and over the side of the cake pan provides an adequate steam seal. Spraying the loaf and utility bowl dome with water is producing enough steam to get very good results. It works and it’s cheap. I wanted to let your viewers know in case some are steam stumped with weak ovens. Removing the cap for the second stage of baking requires caution do to the escaping steam produced by this rigged up system. The thin metal heats so fast that steam is produced rapidly. The thin metals ,also, comes back up to heat rapidly. I would suggest this to all that are using large counter top ovens (that are poorly insulated )for baking bread that requires steam. (I just described my oven)
@@NovitaListyani Your welcome. I forgot to mention that I empty the banneton right onto the parchment lined cake pan and slash it. Moving it into the oven is no problem.
I baked this yesterday and they looked and tasted great. Tasty crumb & thin, crisp crust. Wish I could share a pic here. Just discovered your channel & love it. Thank you.
Thank you for your videos and for inspiring me. This gave me plenty of ideas for home baking a relative of baguette, pão francês, a Brazilian favorite. Planning on experimenting the buns using yudane, sponge, and with various hydration percentages. On a tangent, I was also wondering how the different pre-ferments interact with yudane in terms of taste and texture. Do you have any pointers on this? If not, it would be cool to have a video on that!
Just discovered your channel. Very timely as I was planning on a modifying my sourdough loaf/batard recipe by adding a tangzhong step to hopefully make is last longer. Planning on using 15% by weight of the tangzhong flour to the total final dough flour, did I correctly understand that is the mid range of % flour ? My tangzhong water to flour is now 2:1 having watched another one of your excellent videos. Keep up this great content
Parabéns pela linda receita! as baguetes estão com aparência de deliciosas. Só não entendi a função da farinha integral na alimentação do levain e quais benefícios na massa do pão.
Cumprimentos e obrigado pelo seu comentário. Além dos muitos benefícios nutricionais e de saúde do trigo integral, ele tem a função de equilibrar a farinha branca fina que utilizamos, proporcionando assim pães mais saborosos e crocantes.
This looks great! Love the stylistic flourishes in filming this one. Looks like yall were having fun. Shaping baguettes is almost as relaxing as scoring them is stressful
Many thanks for your job. I have learned a lot from you. Can you please advice if I want to use 3 types of flour in one bread recipe: high protein wheat flour, spelt and wholewheat flour, which of them should be undergone tangzhong technic?
I would suggest using spelt flour or whole wheat flour for tangzhong. We actually have a video using whole wheat flour for Tangzhong, you may want to check it out: ua-cam.com/video/FVE0zv6nam4/v-deo.html
Damn looks good. I'm going to try this recipe this weekend.
The baguettes are gorgeous! I think I got it. This is a keeper.
Seraphine, I use a makeshift cloche (.spelling?) out of light weight metal pans..
My oven doesn’t have the oomph to heat heavy cast iron. I’ve tried.
A ten inch aluminum cake pan lined with parchment paper, capped with the
cheapest, thinnest stainless utility bowl that will fit on the cake pan is producing blistered crust and a very even browning
Parchment that goes up and over the side of the cake pan provides an adequate steam seal.
Spraying the loaf and utility bowl dome with water is producing enough steam to get very good results.
It works and it’s cheap. I wanted to let your viewers know in case some are steam stumped with weak ovens. Removing the cap for the second stage of baking requires caution do to the escaping steam
produced by this rigged up system.
The thin metal heats so fast that steam is produced rapidly. The thin metals ,also, comes back up to heat rapidly. I would suggest this to all that are using large counter top ovens (that are poorly insulated )for baking bread that requires steam. (I just described my oven)
Thank you so much for sharing!
@@NovitaListyani
Your welcome.
I forgot to mention that I empty the banneton right onto the parchment lined cake pan and slash it. Moving it into the oven is no problem.
Steam baking is very interesting, we plan to explore further into the science behind it.
I baked this yesterday and they looked and tasted great. Tasty crumb & thin, crisp crust. Wish I could share a pic here. Just discovered your channel & love it. Thank you.
I am so impressed with this young lady, pretty sure she is a genius.
Luwar biyasah mbak Novi .. Tks video ini membuat saya kepingin mencoba lagi bikin roti sourdough ..
Terima kasih atas komentarnya 🙏
Thank you for your videos and for inspiring me.
This gave me plenty of ideas for home baking a relative of baguette, pão francês, a Brazilian favorite.
Planning on experimenting the buns using yudane, sponge, and with various hydration percentages.
On a tangent, I was also wondering how the different pre-ferments interact with yudane in terms of taste and texture. Do you have any pointers on this?
If not, it would be cool to have a video on that!
You're welcome! We have a video on poolish and tangzhong/yudane, you can check it out here: ua-cam.com/video/iPaBk4U33sM/v-deo.html
Thanks!
Thank you very much 🙏
Thanks for the great videos! Do you have a good Banh Mi bread recipe?
Not yet! Thanks for suggesting.
I have done a couple batches with yeast, but have not tried a sourdough one. Have not mastered the crunchy crust but airy center yet.
Just discovered your channel. Very timely as I was planning on a modifying my sourdough loaf/batard recipe by adding a tangzhong step to hopefully make is last longer. Planning on using 15% by weight of the tangzhong flour to the total final dough flour, did I correctly understand that is the mid range of % flour ? My tangzhong water to flour is now 2:1 having watched another one of your excellent videos. Keep up this great content
Thank you, 15% is indeed in the mid range.
Hi Seraphine I do not use sourdough. Would this turn out without it? Also could dough be cold fermented n bake later on?
Can I use mixer instead of no need?
Parabéns pela linda receita! as baguetes estão com aparência de deliciosas. Só não entendi a função da farinha integral na alimentação do levain e quais benefícios na massa do pão.
Cumprimentos e obrigado pelo seu comentário. Além dos muitos benefícios nutricionais e de saúde do trigo integral, ele tem a função de equilibrar a farinha branca fina que utilizamos, proporcionando assim pães mais saborosos e crocantes.
@@NovitaListyani Muito obrigada! Você é muito gentil e educada.
I love your Ninja killer moves.. the bread sure is dead!
Room temperature of 28°C? OMG, if the humidity is also high, I wouldn't survive for long in such a room.
This looks great! Love the stylistic flourishes in filming this one. Looks like yall were having fun.
Shaping baguettes is almost as relaxing as scoring them is stressful
Yes, we were having lots of fun 😊
Merci pour toute ces explications très très clairement énoncées ❤
Always enjoy your video .. funny too
Thanks 👍
Room temperature here is 19 to 21 °C
Many thanks for your job. I have learned a lot from you. Can you please advice if I want to use 3 types of flour in one bread recipe: high protein wheat flour, spelt and wholewheat flour, which of them should be undergone tangzhong technic?
I would suggest using spelt flour or whole wheat flour for tangzhong. We actually have a video using whole wheat flour for Tangzhong, you may want to check it out: ua-cam.com/video/FVE0zv6nam4/v-deo.html
How do I make starter and feed it?
Here is a video on how to do that ua-cam.com/video/wVZ107LrDMc/v-deo.html
@@NovitaListyani thank you
Was the amount of water at the end of making the dough 105g or 115g? It sounded like you said 115 but 105 is in the description.
❤your videos!
Oh, yes, sorry about that, I got it wrong! It should be 105 grams of water, thanks for pointing it out :)