Artisan Sourdough Baguettes
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- Опубліковано 16 бер 2021
- Housed in the Professional Bakers branch of our website, Martin Philip has reworked a crisp, crackly, and flavorful Sourdough Baguettes recipe for home bakers as a part of our Artisan Bread Initiative. Demonstrating the classic, centuries-old techniques used by bakers for generations, watch as he mixes, shapes, scores, and bakes fresh, crusty baguettes.
Really like this format - the quick talk through at the end is helpful context, and the first part without narration is just right for reference, especially for someone that already understands the basic process and principles.
I have learnt so much from King Arthur videos these past 12 months, my bread baking is next level now. You folks are the BEST. And wow, your vid production has gone thru the roof. A beautifully edited upload.
Again, great way to learn. Good on Martin and King Arthur for using so many ways to teach. Art and science. Exciting stuff for a newbie. The music is perfect!
That's wonderful, Linda. We all learn differently, We try to use multiple avenues to share our baking knowledge and to spread the love of baking. 👍🏼 Jonathan@KA
There’s nothing better than sourdough in my opinion. I love how you shape your baguettes. Truly a beautiful experience.
After watching a few of your other baguette tips and tricks videos this one really reinforces all of that, watching more or less in real time. Relaxing video and, for me, hobby. I love working with my hands and don’t get to do that every day, thank you for sharing!
This was an absolute masterclass, thank you!
Мартин, большое спасибо за твою работу! Очень полезное видео, ничего лишнего, и, в то же время, информации очень много. Это здорово, что такой увлеченный человек делится своим опытом в такой непринуждённой манере. Спасибо большое ещё раз! Привет твоему сыну!
Best baguette i ever had!
HUGE THANKS FOR YOU MARTIN !!!
Just a warm and sincere thank you! This video is amazing ! Thank you so much for sharing your passion and knowledge in a such generous way.
You're so very welcome, Michel! It's our great pleasure. Thanks so much for baking with us. Ethan@KA
That's so awesome, Roger! We love to hear how folks are baking well, and it sounds like you've perfected what works best for you and your oven. We're so thrilled and honored to bake with you, and we'll happily send your regards along to Martin. A big HAPPY BAKING to you, and definitely let us know what you get up to next. -👨🍳Ethan
Your smile at 8:37 is just priceless. A skilled craftsman making himself happy. Would have loved to hear you perform musically.
Thank you for the tips and advice! This makes a great baseline, clearly you got fantastic results! I will try this method this weekend, and experiment with some variations. I can’t wait to see the results at my high elevation, my relatively new starter, and my amateur shaping experience! Thanks again!
Even better than a skilled artisan....Martin is an amazing teacher! Like any professional, he makes the complicated look easy. But unlike most, Martin has the gift for explaining the science while demonstrating technique in a format that is encouraging and attainable for neophytes like myself. Thank-you for sharing your talent Martin.
That's all so awesome to here, Joan! We will gladly pass your success along to Martin. And you're right, practice practice practice. Thanks so much for baking with us. -👨🍳Ethan
I just watched your other video shaping baguettes with Arlo. Great videos. I made sourdough baguettes yesterday. They came out really good. I got many good comments in FB bread groups. Thanks for letting me to continue to learn, as I’ve been baking breads for 13 years, mostly no knead in a Dutch oven.
Stunning baguette, great video and so calming. Thank you
It's always a pleasure watching a true artisan at work. Martin's skill and economy of motion are things that I continually try to emulate.
Steve! Too kind! I was actually using your Breadcetera.com page the other day (speaking of artisan work).
The detailed demonstrations of forming the baguettes are great. Probably the best I've seen in a bread making video.
Huzzah, David! Ethan@KA
So glad! I've got a shaping tips video landing in the coming days--that should be yet another resource. Thanks so much, David!
Martin is amazing, I love watching the way he makes bread.
Matt Duffy. 👍🏻👍🏻👊🏼👊🏼
i loved the addition of khorosan. thanks for another great video.
These look amazing! Thank you for sharing, I look forward to trying these. I’ve been baking sourdough boules in a cloche, but haven’t tried baguettes yet.
Thanks Martin for this great video. I've made these twice, substituting supermarket whole wheat flour for the freshly milled grain you use. Best baguettes I've ever made, and I've tried many recipes over many years. I have a gas oven so steam is difficult, this time I baked first two with cast iron/ lava rocks and wet towels, second two right after with no steam, but covered with inverted foil pan for first 8 minutes, then uncovered for 5 minutes. Very similar, but I thought foil pan method was a bit better, and MUCH easier. Also love your grilled pizza recipe, I did that a couple of times this summer. Thanks again to you and KA Baking.
Great video, full of details to inspire others baking sourdough bread...
That looks absolutely delicious!!!
I really love that King Arthur Baking Company is Employee owned since the mid 2000's. Very cool, and I think it makes the employees like Martin that much more motivated to encourage us all in our baking journeys. Great job Martin.
Thanks for sharing that our being employee-owned makes a difference to you, Aaron! We agree: there's a motivating quality that comes along with having an ownership stake in the company. We want all our products, resources, and interactions to be the best they can be; creating mutual success that benefits everyone. Happy baking to you! -👨🍳Jesse
Thank you for working it all out for us
Have been making these almost exclusively for the past 2 years and they have been a consistent hit with family and friends. Thank you Martin.
We're thrilled to hear it! -🍮Kat
Excellent quality production, editing, and of course - technique. Could not be much better.
Your baguettes are outstanding!! I mean you right one cannot argue about that 😂. I’ll try to make them once weather is warmer. Thank you for such a thorough tutorial!!!
Thanks Martin, I made my best baguette ever using your formula and techniques.
That looks amazing. That you for the video.
Oh, it's our pleasure for sure. And any chance we might have to share our experts' tips and tricks is a huge bonus for us. Thanks so much for watching and for baking with us. -👨🍳Ethan
Wow, those top view shots were awesome to watch and follow. Thanks.
Yes, the overhead view from the baker's perspective is so helpful. Martin makes it look so effortless. Jonathan@KA
This has to be the most meditative breadmaking video I have ever seen. Extra points for the slow-motion folding shot.
We're glad you enjoyed it! -👩🍳Morgan
Just made these this morning, following recipe and technique--they came out fantastic! Sage advice on the yeast--it's too easy to get uptight about it. With just a pinch of yeast, you get a smooth rise throughout, but the sourdough flavor comes through. For the recipe, I just made 10% of the pros--moved the decimal 2 spots to the right and called everything grams; gives 6 loaves at 297g each. I will repeat, thank you.
Great information and very interesting a good viewing tutorial, I’ve been been working at baking and learning about sourdough bread baking such as boules and loaf breads with some success and only started a few months ago so my experience is minimal but I love baking bread. I’m retired now and looking for a pastime and bread baking seems to be it so my next efforts will be baguettes. Thank you and take care 😊
Beautifully laid out, thank you for this. The excel file would have been a bonus but it’s not very hard to replicate.
What a fantastic tutorial. For me, this is advanced but you make it approachable. I hope one day to share my success with this recipe. Many thanks.
Thanks for your kindness, Maria! Happy Baking! Martin
Very nice! Makes me want to take the afternoon off to bake!
This is wonderful! I’ve been following you and Arlo and you have helped me take my bread making up a couple notches. Do you happen to have plans to do an episode on banh mi?
MARTIN…..MARTIN…..I did it. You were right about it all, especially “practice “! My dough was a lot wetter and I thought I had messed up, but in the end…. Beautiful loaves. How do you feel about convection baking? I used it for the last 4 minutes and it browned the loaves perfectly.
Some of the video is a bit confusing but after watching it over and over, I got it right! THANK YOU! You would be proud of me! Oh, the taste is amazing too!
Liked and subscribed! I find it very pleasant that during kneading and shaping there is no running commentary. The art speaks for itself.
Hi Iryne! That is common but not a requirement. Happy baking! -👩🍳Morgan
TQ🥰😊
Great video, thank you. Can I just give a shout out to the Irish Levain in your book Baking Bread. I made it for our St Patrick's day wedding anniversary. It is truly remarkable!
Oh, great!!! Love that bread--always a favorite of mine. Thanks so much, Judy!! Martin
Great great video. Thanks & congrats
Flavor is fabulous though crumb shows signs of all my shaping struggles! I loved the teaching in the video and found it very inspiring. Just finishing a batch of these but had great difficulty with the shaping which I guess is the hardest part. My husband brought some bags of stone ground Kamut (Khorasan?) and Spelt flour back from The Mill at Guilford / Greensboro NC yesterday and I wanted to incorporate some of that. I ended up using Spelt when I’d meant to use Khorasan and wondered if that had anything to do with how wet dough seemed. Anyway, I will try to again. You’re right- This challenges me in ways nothing else has. I tried a batch last summer and had comical results then too - one baguette looked a bit like a ballerina’s leg and foot.
That's so exciting, Alexandria! Keep at it. It takes some work perfecting baguettes, especially sourdough baguettes, but it certainly sounds like you're on the right track. On a side note, Spelt is pretty fantastic. It adds a nuttiness to your bread, and provides additional fiber. Check out our recipe here for Spelt Sourdough, in case you run out of ways to play with it: bakewith.us/63js4a. Lots of loaf and happy baking! Ethan@KA
Hi there, Bill! 840 grams is the total amount of flour in the recipe, this accounts for the 756 grams of All-Purpose Flour and 84 grams of fresh-milled Khorosan flour. We hope this helps to clarify and happy baking! -👩🍳Morgan
beautiful
"Yah, we're not gonna argue with that." Got a laugn. But I gotta tell you, I've scheduled a baguette bake for tomorrow and I'm going to give as close an adaptation of this as I can manage a try. I'll let you know how it comes out. It's also my very first try with a sourdough starter, so it's going to be interesting.
Yes! Rye bread episode - thank you!
Hi there, Joshua! Our recipes use a liquid (100% hydration) starter so you'll want to increase the amount of water you use. For example, if a recipe is calling for 100 grams of liquid starter, 50 grams of that would be water and the other 50 grams would be flour, so you'd want to add 25 grams of water since your starter has half the hydration of a liquid starter. We hope this can help and happy baking! -👩🍳Morgan
I was told that for baguette, we need to overnight the dough... this recipe looks amazing.
Sure, Andrew! After shaping the dough, let the loaves rest at room temperature for about 20 minutes and then pop them into the fridge. By the morning they should be fully proofed, but if not you can let them finish rising at room temperature while the oven preheats. Happy baking! -👩🍳Morgan
Hi there! Khorasan wheat is indeed a type of wheat originally from Khorasan in Iran, but is now grown in other parts of the world as well. For specific ingredients, you can find the formula for this bread here: www.kingarthurbaking.com/pro/formulas/sourdough-baguettes. Happy baking! -👩🍳Kat
Hi there, Nicolas! We recommend baking these baguettes at 500°F for 20 to 25 minutes with steam. Happy baking! -👩🍳Morgan
Amazing Thanks
Handsome dude and he bakes!
Amazing, thank you for sharing it with all of us. a question please!! what if we dont find Khorosan flour?? what's the substitute?? thank you again.
Hi Patrizia! Martin adjusted the formula a bit to be more appropriate for the home baker. The total flour amount in the recipe used here is 840 grams (this includes both the all-purpose and fresh-milled flour), so 126 grams (the amount of flour in the liquid levain) is 15% of the total flour amount. The total weight for the levain is 280 grams which is 18.7% of the total dough weight. We hope this can help to clarify and if you'd like a copy of the spreadsheet Martin references in this video, please send an email to customercare@kingarthurbaking.com and address you message to DET. Happy baking! -👩🍳Morgan
Martin thank you so very much!
I just made baguettes better than I ever thought possible. I used dark rye for the 10%.
Side note: I accidentally made the levain separate from the total formula-consequently adding 126g extra flour /126g extra water to the final mix.
It poured out onto my counter and wouldn’t hold a cylinder shape. So I put the 6 blobs of dough in the fridge overnight to firm up.
It worked out by happy accident I guess.
But how is that possible after adding so much extra flour/water?
Thanks for your time and for sharing your knowledge and wisdom of craft with us all.
Your talent is incredible and It’s truly an honor to learn from you!
Hi Dave! That is an interesting thing you experienced. I want to have one of our great bread brains take a look at this when they're next able to and weigh in. We'll follow up with you once that happens. In the meantime, happy baking! Jesse@KA
Hi Dave! It sounds like you did make the recipe correctly! The levain is made using the ingredients listed in the middle column of the spreadsheet, the one titled "Liquid Levain". The levain is then left to rise and you add that in with the other ingredients from the "Final Mix" or "Final Dough." It sounds like maybe the dough was just a bit underdeveloped which is why it was so slack at first. A few extra folds or additional mixing from the start should help. We hope this can help clarify! Kindly, Morgan@KA
@@KingArthurBakingCompany Hi and thanks for your reply. I did however add 126g each of flour and water to the total which is how I ended up with 6 instead of 5 baguettes. The quality of the baguettes was outstanding in both flavor and characteristics. As a new baker I was just so curious how the final result could be so great given the exacting nature of baking and the fact that I added a gross amount of flour and water. Thanks for your input!
Best
Dave
Interesting! It likely worked out because an equal amount of flour and water was added, which didn't impact the consistency of the dough too much. If the dough had been dry, it wouldn't have risen well but because your dough ended up being a little slack, it proofed at a similar rate to what was expected. We'd chalk this one up to luck! 🙂 Morgan@KA
Thanks so much. 😌
That's so kind of you to say! 💛 -👩🍳Kat
What an amazing video! Clear demonstration, excellent explanation, even all the baker's percentages ... what could be better? I've tried making sour dough baguettes several times without great results; this video has inspired me to try, try again. (BTW, I'm thinking 10% semolina flour. Anyone see a problem with that?)
Go for it! -👩🍳Kat
Hi there! You can use any kind of whole grain flour here. Happy baking! -👩🍳Morgan
20°C is definitely in the right range, Patrizia! -👩🍳Kat
Hi Peter! When calculating the total amount of flour, be sure to include the amount of flour in the starter, which is half of the total amount of starter (assuming the starter is maintained at 100% hydration). We hope this can help! Kindly, -👩🍳Morgan
Thanks a lot
Martin. You. Inspire. Me.
Thanks, John. Too kind. I'm trying to show how approachable these breads are--hopefully we're all getting closer to our best loaves. Happy Baking. Martin@KA
Hello, thanks a lot for the video, what is the length of your baguettes ?
Martin, I'm looking to buy proofing baskets and the other tools to take bread baking to the next level. Would you or anyone who knows recommend some that are a good value and quality?
Thanks for another great video. Question on your worksheet - cell E4 - where does the 840g come from? Hard coded into that cell? I've replicated your workbook for my own use...and it all completely makes sense , but I am wondering about that one number. I can create a worksheet that starts with 5 baguettes at 300g each = 1500g total dough ...and then everything else is a calculation off of those numbers...but it seems that the 840 may be calculated as 56% of the total dough weight ?
Beautiful baguettes, and a very informative presentation! I have a quick question: is the formula supposed to be made with 0.2 % instant yeast or 0.2 % baker's yeast? In the video there is instant yeast on the spreadsheet, but when I go to the King Arthur website, it just says "yeast" which I assume refers to fresh yeast as the default type of yeast in bakeries.
Impressive.
Very good video with many great tips. I was wondering how poolish would affect the taste and recipe. Any thoughts on?
In general, a poolish will add a bit of depth to the flavor. -🍮Kat
Thank you for the wonderful content. Question on flour substitutes. Can I substitute Semolina for the Korasan*?
Hi, Paul! That isn't something we've tested for this recipe but khorasan is a common substitute for semolina, and vice versa, in many recipes. We'd love to know if you give it a try! -🍮Nicole
Hello, If i am using a stiff starter (50% hydration levain sourdough starter), what will be the baker’s math for all the ingredients? I would love to try your recipe.
I love the music, who is playing? I love watching Martin handling the dough, he is like a magician. I learned a lot, I also find the formula really interesting, although it is difficult to me to understand it yet. But, I’m getting there 😄 love from Argentina 🇦🇷.
Thanks, Abril. So kind. That's @tristanbellerive playing all original stuff. Check out his instagram--insanely talented. All the best to you in Argentina.
@@breadwright thank you so much for answering so quickly!!!!
Thanks so much guys. Any way you can start putting formulas in the description?
Aaron, Thank you for sharing your suggestion. I will pass your idea on to the proper King Arthur team. Jonathan@KA
Thank you so much for this great explanation!!! Is it possible to share the spreadsheet?
Hi Fernando! You can access the formula for this over on our website here: bakewith.us/8t9h9z. We hope that helps. Thanks so much, and happy baking! Ethan@KA
Thank you for this beautiful demonstration on how to make sourdough baguettes. I can't wait to try this. Regarding the 15% prefermented flour, is that amount taken out of the total flour, or added to it as an additional 15%? When it comes to levain, bakers' percentages can be tricky because the levain itself has also flour in it, and I have seen it in formulas calculated as additional flour amount, whereas in other formulas the percentage amount is taken out of the total flour.
Great question! The most common way to set up the formula is to include the prefermented flour (as well as the water) in the Total Formula column. I hope that helps! Martin@KA
@@breadwright Thank you, yes it helps a lot. And what an honor to get a reply from Martin Philip himself! I have been following your home baking series, your videos are simply amazing.
Great video Martin! Thanks so much. I must say I was a little confused by the formula, in your overall formula the sourdough culture is 3%, but that's only the seed you use to build your preferment. Does doing it this way help you calculate hydration more accurately, is that why its done this way, as opposed to what we're used to seeing 15% levain? Its kind of confusing to even right this, hope that makes sense! Thanks anyways. T
Hi, Tyler! It primarily helps to know how much sourdough starter to use, so you know whether to bulk it up in advance or not. Kat@KA
Martin, your formula shows 1.64% Percent of Pre-fermented flour and 0.2% OPTIONAL commercial yeast. Is this correct?
What temperature are you fermenting at?
Did Brian Steeley do yalls logo? It's so perfect
Wow Martin great job. Thank you very much. I would like to make these baguettes as a 2 day project so that I can bake on the second day. What do I do before I retard the dough?
Feel free to refrigerate your dough overnight in place of either the first or second rise, depending on what works best for your schedule. Happy baking! Kat@KA
@@KingArthurBakingCompany I am confused. what do you mean in place of the first rise and or in place of the second rise? thank you
Sorry about the confusion, Patti. Essentially, refrigerating your dough overnight will work as a slowed-down version of either the first or second rise. So really, the choice is yours to either do that as a replacement for the first or second one. As in, you can either rest it in the fridge overnight for the first rise, and then let it rise for the second one outside the fridge, or let it rise outside for the first one, and then refrigerate overnight (second rise), then bake. With this method you have some wiggle room to make it your own, so really have fun experimenting. We hope that helps a bit more. Thanks so much, and happy baking! Ethan@KA
Great video - thanks.
Can you clarify/explain the recipe. The "Total Formula" of 1,500g - does it include the weights of the flour and water in the Levain ? The "Liquid Levain" is itself 100% hydration ? (not really a liquid !)
Hi Lindsay! The total should include everything, and 100% hydration is what is referred to as a "liquid levain" as it is pourable. We hope that helps. Happy baking! Ethan@KA
Can you shape and put in the fridge overnight and bake in the morning?
Great video. Clear instructions, though I did need clarification that the flour and water for the preferment are to be deducted from the total flour and water amounts on the left of the spreadsheet. It is not an ADDITIONAL 126gms of water and flour. I’m going in. Did the preferment last night. Trying these bad boys out later on today... Thank you for sharing!
Thanks for the question! The total formula is the sum of all parts--so, any ingredient used in the preferment or other area is part of that total and included. Happy Baking, Martin.
@@breadwright how much bulk rise do you look for? Does more or less dictate different crumb structures?
Another question . Should you use Teff ,alternatively for your whole grain percentage?
*Could, not should.
Hi John! Any kind of whole grain flour that you enjoy working with would be great here! Morgan@KA
How were you able to “grab” the baguette formula from the website and transfer it to an Excel spreadsheet and have it all organized?
Q about proofing times: are they aggregate or individual? Fold 1 at 30; easy, I get it. Fold 2 at 60... Is that 60 minutes after fold 1, or 60 minutes total proofing? Thank you!
Good question, Katherine. That's a fold at 30 minutes, then another 30 minutes later at the 60-minute mark, etc. Jonathan@KA
8:22 "i think it looks pretty good...." - that's a bit harsh! Martin would weep if he saw my baguettes!
What are the baking settings ?
Hey Martin do you vent the steam after a certain time? Jeffrey said in his book that steam after the dough starts browning will create a thick crust. I've realised this has happened with my challas.
Hi Karen! If you're adding steam the way Martin did here, you'll just want to add a cup or so of water which will only steam the oven for the first 15 to 20 minutes of baking, which is ideal. If you're baking in a covered vessel, we recommend removing the lid after roughly 20 minutes of baking to allow the steam to escape. Check out our Steaming Bread vs. Not Steaming video for more details: bakewith.us/f7affp We hope this can help! Morgan@KA
@@KingArthurBakingCompany thanks that's a great video too
I like very much this recipe, but I need some explanation, in the formula I read on your web site there's "prefermented flour=15%", but according to my calcules I can't find this percentage, total flour is 9000, prefermented flour is 1665, percentage=18,5%, all the preferment is 3663 and all the dough is 17853, percentage= 20%, can you help me to understand this formula, please?
Martin, where culd a person start to oean ? I have taken classes thru Eatsy andAnc Craftsy. I have never worke as a baker though. If I applied as a student as for Paneras would that be a possibility?
Would love access to that spreadsheet! Is it somewhere on the site??
Hi there! Unfortunately, the spreadsheet is not currently available. Kindly, Jonathan@KA
@@KingArthurBakingCompany You should make it available to the public!
Hi Gabe! If you'd like, you could send us an email to customercare@kingarthurbaking.com with "ATTN: DET" in the subject line, and we'll happily email the spreadsheet to you. We hope that helps. Thanks! Ethan@KA
I have another question, preferment must rest 12-15 hours at room temperature, but which temperature you talk about, because I live in Sicily so temperature here is up to 20° C at home
so, just to be sure: I take the water and the flour to make the levain out of the amounts shown on the left side of the excel sheet right?
Hi there! The levain amounts are listed under the "Liquid Levain" column. The amounts in the Liquid Levain and Final Mix columns add up to be the Total Formula amounts. We hope this helps to clarify! -👩🍳Morgan
Martin, this question pertains to all formulas in Jeff’s book, Bread. In the book (and I assume your screen grab in the video) it shows the Baker’s Percentage (BP) for yeast as fresh yeast. But when we use the BP as a home baker I divide that percentage for yeast by 3, since fresh yeast requires ~3 time more than Instant Dry Yeast. Should the 0.2% commercial yeast for home bakers be reduced to 0.066% ? In the case above the CY is very small, but in formulas that use all CY it seems this could make a difference.
One more question, please. I notice that you and nearly all commercial bakers add the salt right on top of the dry flour. When no machine mixing is used, I wonder if the salt gets thoroughly incorporated thorough out the dough. Am I being too picky?
Thanks for taking the time to share your experience with all of us “aspiring artisans” :-)
We appreciate your generosity!
Danny Ayo
Dan, yes, multiply the commercial yeast amount by .33 for the instant yeast amount. Yes, the salt does get sufficiently mixed into the dough. Happy baking! Jonathan@KA
Hey Danny, great to see your name here. This whole series was actually conceived with you and the Fresh Loaf folks at the front of mind. I hope it speaks to everyone. Regarding the yeast--in this case the .2% is actually for IDY so there's no need to adjust. It's a small amount (for 5 baguettes it's 2 grams). You're correct that Jeff's book uses fresh. In our professional section on the website we may have some formulas which are fresh, some which use instant. My preference would be to use instant always--fresh is almost impossible for home bakers to acquire (and honestly, unnecessary). For the salt, if you wanted to add it on top of the water/preferment mixture that would be fine. In a dough with this much water I don't worry about the salt or yeast being hydrated. But, you're absolutely correct to keep in mind the hydration needs of both salt and yeast. In my experience the salt always finds what it needs but the yeast doesn't necessarily (and that can be very problematic). Does this help? All the best, Martin Philip
@@breadwright Thanks, Martin. I’ll post a link to your video on The Fresh Loaf. I’m sure others will be interested.
Here is the link.
www.thefreshloaf.com/node/67725/king-arthur-sd-baguette-video
i wonder if you add very little yeast as mentioned in recipe, how much of a gluten will be broken down compared to just using sourdough starter (or will yeast kill sourdough starter?).
Hey there! It would be just fine to use a bit of commercial yeast along with sourdough starter. That won't cause any problems at all. Kindly, Morgan@KA