Nice. Thank you for publishing this video. I've baked bread sporadically over 65 years. Watching fist as my mother made her Cornell University recipe loaf bread and later as I stumbled into my 20s and 30s. Now that I'm retired I'm practicing more with scones, baguettes and croissants. I've become passionate about baguettes, but have yet to crack the code; the flavor is great, but the crust is still too thick. Your detailed comments have helped and I'm anxious to fire up another round of baking.
I really enjoyed this video, shes so thorough and love her calm vibe, you can tell she really loves every part of the process. Thats what its all about!! I can't wait to try this recipe ! ❤️
The recipe calls for 4 folds and then wait 2 to 3 hours until the dough doubles in size, then to the fridge. She does 3 folds and after the last one straight to the fridge. Can you please clarify? Thank you. 🙏🏻 great video.
I’m impressed with her knowledge! It seems Baguettes need a lot more care and technique than other types of bread.
Feel free to check out the full recipe here: www.simply-bread.co/post/french-baguettes-simply-bread-recipe
@@simplybreadcoI've been trying for a few times and only had the nice oven spring once... rest have looked like platypuses
This is a person I could also learn from. She’s showing how to do it.
Laila is amazing! Have you tried her recipe yet? :)
Nice. Thank you for publishing this video. I've baked bread sporadically over 65 years. Watching fist as my mother made her Cornell University recipe loaf bread and later as I stumbled into my 20s and 30s. Now that I'm retired I'm practicing more with scones, baguettes and croissants. I've become passionate about baguettes, but have yet to crack the code; the flavor is great, but the crust is still too thick. Your detailed comments have helped and I'm anxious to fire up another round of baking.
Try Laila's baguette recipe and let us know how it goes!
Dreams crumb true 😃 They look great.
I really enjoyed this video, shes so thorough and love her calm vibe, you can tell she really loves every part of the process. Thats what its all about!! I can't wait to try this recipe ! ❤️
Thank you!!! ❤❤
She is amazing! Did this recipe work for you? 😇
Awesome! My mouth is watering. Thank you for explaining all the details so well!
She is the best at explaining!
Awesome video
great stuff! you have to FEEL the bread and become one with it! Genuine Lady! i've learnt more from this video than all videos on youtube.........
Nice job Laila!
18:34 magic!
Thank you!
The recipe calls for 4 folds and then wait 2 to 3 hours until the dough doubles in size, then to the fridge. She does 3 folds and after the last one straight to the fridge. Can you please clarify? Thank you. 🙏🏻 great video.
Hi there! After the folds you wait another 2 hours, unless it’s very cold where you are, then into fridge! Is that clear enough? Thanks for watching!
Thank you for enjoying our video and we are glad Laila was able to clarify some things for you!
@Theearlyrisesf Thank you Laila. I baked some yesterday and they came out great ! Everyone loved them. 👍🏻👏🏼
Is there a recipe for levain/starter?
I am definitely going to try this but I don’t need 15 baguettes haha. Can I reduce it ?
Yes, let us know how it turns out!
Of course!
Was there a recipe?
Yes! In addition to this video, you can find the recipe here: www.simply-bread.co/post/french-baguettes-simply-bread-recipe
How quickly after you pull those out of that oven could you turn around and load another batch?
My simply bread oven takes about 10-15 minutes before it's ready to load again
If you’ve left it on at 500 the whole time you can go right back in. They’ll brown a bit slower but you can do it right away
What is the recipe for the active starter/levain and how to make it for this recipe?
It’s 100% hydration, so equal amounts of water and flour. The amount of starter depends on how soon you want to use it.
Autolyse?
That’s where you only mix water and flours and then add salt, starter and additional water after an initial rest.
Thanks Laila!
Is there a recipe for levain/starter?
It’s a 100% hydration levain/starter
Is there a recipe for levain/starter?
It’s just a 100% hydration starter/levain