I'm so surprised by the oven bag!!! I will be trying this for sure!!! ALSO: I wonder if you've experimented with Einkorn Flour???? I have purchased some, and it does NOT behave like "normal" flour!!! I would love to hear your expert advice on it's use!!!!!
Bonjour, je suis désolé mais ce que vous présentez ce ne sont pas des "baguettes". La baguette de tradition française a une taille, un nombre de grignes, un alvéolage particulier. Ce que vous produisez s' apparente plus à des "batards". Merci de ne pas dénaturer les labels francais. Hello, I'm sorry but what you are presenting are not "baguettes". The traditional French baguette has a size, a number of grignes, a particular honeycomb. What you produce is more like "bastards". Please do not distort French labels.
I'm so surprised by the oven bag!!! I will be trying this for sure!!!
ALSO: I wonder if you've experimented with Einkorn Flour???? I have purchased some, and it does NOT behave like "normal" flour!!! I would love to hear your expert advice on it's use!!!!!
I also will try the oven bag - that looked very interesting
Thanks for sharing this interesting experiment,
My sourdough stater just day 2 , so active, is it right?
I have to be careful when I watch these videos. They make me empty my wallet at my local bakery too often.
😂haha
Excellent! Thanks.
I am sitting here dying for Iberico Jamon on fresh baguette. I miss Barcelona!
interesting comparasion, I'm hungry now for fresh bread.
❤❤❤
How long is the kneading? What is your room temp? Could you specify the protein content of your flower. Thx
Noooo no sabía que tenías un canal en inglés!!!
I loved it!. Thank you
I have barley flours . I want to make a bread from it, but I dont know how. Can you show it pl
Not everyone has a mixer
Those are not baguettes, they are batards. By regulation, a baguette is between 55 and 65 cm long and weighs between 250 and 300 grams.
Bonjour, je suis désolé mais ce que vous présentez ce ne sont pas des "baguettes". La baguette de tradition française a une taille, un nombre de grignes, un alvéolage particulier. Ce que vous produisez s' apparente plus à des "batards". Merci de ne pas dénaturer les labels francais.
Hello, I'm sorry but what you are presenting are not "baguettes". The traditional French baguette has a size, a number of grignes, a particular honeycomb. What you produce is more like "bastards". Please do not distort French labels.
No. 👎🏻 "a pinch of yeast." No!