La préparation patiente des pains, cuisson au four, ce qui leur confère une couleur et une texture merveilleuses est un excellent travail. j'ai littéralement ressenti l'odeur et la chaleur du pain. Merci à tous
The baguette in your video looks fantastic! Could you please share the recipe? I would love to try it myself. Thank you very much! Many content creators are open to sharing their recipes, especially when viewers are interested. Best of luck with baking your own baguette
Hagamos pan!!!un mexicano le echemos un chilito. Hagamos una croissant!! Un mexicano le echemos un chilito. Hagamos helado de fresa!!! Un mexicano le echemos un chilito.
전통적인 방법은 직접 반죽과 무반죽 수화법을 사용하는 것이며, 반죽은 15시간 이상 냉장 발효시키면 좋은 결과를 얻을 수 있습니다. 하지만 영상 속 가게에서는 폴리쉬 스타터(Polish starter)를 섞어 발효 속도를 높이고, 빠르게 발효를 마치는 동시에 식감과 풍미를 향상시키는 기술을 사용한 것처럼 보입니다.
Disini ada 4 jenis tepung. Cakra, kimoci, segitiga biru, dan Dahlia. Cakra dan kimoci adalah tepung protein tinggi. Segitiga biru adalah tepung protein rendah. Dahlia untuk gorengan.
i would think around 100 grams. a standard size (french) baguette usually weighs about 250 grams, and the small ones in this video looked less than half of that.
@@yann664 Did you read the title of the video? I don't think you read the title of the video. Nor did three seconds of your own research. "The Japan team has won the seventh World of Bread Championship, organized by Ambassadeurs du Pain from October 20 to 22 at the Serbotel lounge in Nantes (France)." -2019
i assume they did it for the filming sake. but no one wears gloves while working with dough. Health code dosent require it and its damned difficult as a baker to wear gloves (on nonbaked product only ofcourse)
Jesus, they actually edited out how she tensioned and shaped the dough, these are just fragments, absolutely ridiculous. As if this was something special, anyone can figure it out in 5 minutes
La préparation patiente des pains, cuisson au four, ce qui leur confère une couleur et une texture merveilleuses est un excellent travail.
j'ai littéralement ressenti l'odeur et la chaleur du pain.
Merci à tous
Beautiful baguettes! Struck by how so many people are in that kitchen and there’s no talking…at all.
The baguette in your video looks fantastic! Could you please share the recipe? I would love to try it myself. Thank you very much!
Many content creators are open to sharing their recipes, especially when viewers are interested. Best of luck with baking your own baguette
빵굽는 냄새가 여기까지 나네요❤❤❤❤
🤣🤗👍🤩🤣
지금 이런글 적을때가 아닙니다..빨리가서 가스불끄세요.
좀 더있으면 삥굽는 냄세가 아니라 냄비 타는 냄세까지 날꺼예요.
우승한 사람 레시피로 만든 걸 우승한 바게트라고 쓰는 건 사기 아닌가요? 정정하시죠
ㅋㅋㅋㅋㅋ정정하시죠 ㅋㅋㅋ
거 세상 참견할일도 많소ㅋㅋ
진짜ㅋㅋㅋㅋ"생생정보통나올집"까지는 봤어도ㅋㅋㅋㅋㅋ
맞는말인데 대댓글 뭐지? 관계자인가
당장 정정하지 않으면 구속하겠습니다
Ca a l'air trop bon! Avec un jambon-beurre ca doit etre tres savoureux :)
바게트는 여름 겨울 상관없이 얼음물 반죽인가요?
Impressionant la rapidite et la justesse de tout ces gestes pourtant meticuleux!
They do not want to give away the ancient Chinese secret to making ancient French baguettes 🥖.
Double negative, creates solid results
This video is so beautiful, so incredible. Best part: mentaiko butter 🤯
BTW, does anyone know what's the dark syrup used in 0:56?
molasses, I guess....
If there was only one food I could have to eat it would be bread and cheese.
Viens vivre en France alors.
쇼팽 콩쿨에서 우승한 조성진 스승에게 내가 레슨 받으면, 나도 쇼팽 콩쿨 우승한거나 마찬가지라고 말하고 다녀도 되겠네????????????
어디서 듣보잡 빵집 주인이랑 짜고 치는 고스톱질을😡
한국 빵값은 미쳤다 정말 ㅋㅋㅋㅋ
Those gloves look helpful for working with the dough-- Nice work!
Im now very hungry!👍⭐️
Ada lagi : tepung tapioka untuk membuat cilok. Dan tepung beras untuk membuat apem dan kue lapis. Serta tepung ketan.
What is myongnon? And what do they put in them, please?
Myongnan is salted pollock roe, although sometimes they use cod roe. Whipped up with butter.
Harika,sıcak sıcak yanında mis gibi çayla birlikye,off olsada yesek hemen❤❤❤
Как же они все любят опошлять
Говорю как пекарь
что опошлять?
Bom dia!! Brasil vcs estão de parabéns, gostaria de ter várias receitas,sou pizzaolo, gosto muito de Criatividade,conto com os senhores.
the sound of the crust was enough to make me drool
Это красная рыбка со сливОчным маслом?!?😋😋😋
정성 가득이에요 나도 먹고 싶다요--!
Doamne cum se aude painica când o tăiați..am înghițit în sec..❤💖💝❤💖💝❤💖👌🏻
Разрез шикарный!
If you need an automatic pastry machine and croissant production line to efficiently produce these delicious croissants, you can contact us
Wonderful artisans with great baking skills 👍
Was the filling made out of butter and smoked salmon?
Close. Myongnan which is salted pollock roe, although sometimes they use cod roe. Whipped up with butter.
Good job!
PASCO（敷島製）の超熟パンは、とても美味しいです。♬♬
Para los mexicanos se llaman bolillos o birotes!!
Con frijoles y queso arriba con unos jalapeños y aguacate!!!.
Hagamos pan!!!un mexicano le echemos un chilito. Hagamos una croissant!! Un mexicano le echemos un chilito. Hagamos helado de fresa!!! Un mexicano le echemos un chilito.
Welldone Korea!
What was the brown liquid added to the starter? ? Malt syrup?
?????
yes
Your food presentation is top-notch!
This gotta be a joke. Haven't seen a more basic presentation.
Pretty sure my cardiologist wouldn't be mad at me for eating a dozen of those ham sandwiches
프랑스 파리 가서 6일동안 내내 빵만 먹으며 유튜브 추천받은 곳의 빵지순례를 제대로 했기 때문에,
이 빵을 먹어보면 진짜 프랑스급 빵맛이 나오는지 알 수 있겠네요
크로아상만 먹어봐도 얼추 답이 나옴
말장난하지 맙시다,
진심이 느껴져야죠...
천천히발효 오버나이트 좋나요?^^
전통적인 방법은 직접 반죽과 무반죽 수화법을 사용하는 것이며, 반죽은 15시간 이상 냉장 발효시키면 좋은 결과를 얻을 수 있습니다.
하지만 영상 속 가게에서는 폴리쉬 스타터(Polish starter)를 섞어 발효 속도를 높이고, 빠르게 발효를 마치는 동시에 식감과 풍미를 향상시키는 기술을 사용한 것처럼 보입니다.
이럴줄 알았어 맛집은 왜 우리집 근처에는 없는가
Bizim her şehrimizde nerdeyse her ilçemizde bu ekmeğin tillahını bulabilirsin.
güzelim taş fırın ekmeğini fransız bageti diye kekliyolar dünyaya aq
Saludos cordiales desde Venezuela!!! Necesitan ayudante , para trabajar allá?
😂
반죽기가 혹시 어디꺼인지 알수 있을까요?
Disini ada 4 jenis tepung. Cakra, kimoci, segitiga biru, dan Dahlia. Cakra dan kimoci adalah tepung protein tinggi. Segitiga biru adalah tepung protein rendah. Dahlia untuk gorengan.
Merci pour cette délicieuse recette
우리집 근처 빵집이다~~ 바게트는 잘 안샀는데 담에 바게트 겟
어디빵집인가요?
Türkiye de daha kaliteli ürünler var. Bu arkadaş ekmeğin çıtır yerlerini yakmış.
omg, that ham sandwich .. that thick butter.. the juicy ham.. i want one, haha
Is there enough butter 😂😈 ?
Es queso...!!!
Doamne ce frumos arată..❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤👌🏻❤❤❤❤🤩
Очень хорошая работа...
1:50 what brand is this dough tray?
Canyou do it even faster ?❤❤❤
빵질10년 하다 그만둔지 몇년 지났다고 요즘 유행하는 바게트는 이런건가 싶었다 ;;
Deu para ver que ela adicionou malte 🫶🇧🇷
Excelente!
The baguette looks very nice same with the process but I have to say that you MUST wear hairnets while you working with food (food safety rules)
빵은 정말이지 오묘한 음식 집에서 만들어 먹기도 더욱이 돈을받고. 팔기에는 함부로 도전하기 힘든직업
What is a Myongnan baguette? What was that filling?
Myongnan is salted pollock roe, although sometimes they use cod roe. Whipped up with butter.
Biraz sanki bizim somun turk ekmegine benzedi baget ekmekten daha çok
Valla pan más bueno ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
난 바게트 퐁듀 찍어먹는게 제일 맛있음 버터 두껍게 썰어 넣는거 사람들이 좋아하던데 난 별로..
how many grams are the small baguette dough?
i would think around 100 grams.
a standard size (french) baguette usually weighs about 250 grams, and the small ones in this video looked less than half of that.
looks like Turkish bread
명란을 영어로 쓰는건 dog over da~
Yammy 😋😋😋😋❤❤❤❤
이러니 장발장이 거부할수 없던거구나.
👏👏👏
what is that brown liquid you add?
I was wondering the same. My best guess is barley malt syrup, though I have never used it, so I am unfamiliar with the viscosity.
@@stenquists1 It could also be molasse diluted in water? Since they are using dry yeast it's not unusual to feed those with molasse
Malt
i had no idea you could badly burn a whole set of baguettes and still be considered best baguette maker in the world....
The large ear and crispy bits are preferred in most of the world now. Not entirely traditional but who cares.
@@yann664 Did you read the title of the video? I don't think you read the title of the video. Nor did three seconds of your own research.
"The Japan team has won the seventh World of Bread Championship, organized by Ambassadeurs du Pain from October 20 to 22 at the Serbotel lounge in Nantes (France)." -2019
Ça des baguettes? Moi je suis le pape et mes copains c'est les Beatles ! Et pitié le beurre dans le sandwich jambon...
klasik türk ekmeği :)
What is that black liquid
Is it honey or molasses?
I think it is honey to go with starter. I don't understand the ice. Is that to keep the machine cool?
Ice to make h20 cold. And also for the dough @@jkwinningham
А что за рецепт? пулиш с соевым соусом? 👀
i assume they did it for the filming sake. but no one wears gloves while working with dough. Health code dosent require it and its damned difficult as a baker to wear gloves (on nonbaked product only ofcourse)
I’ve work with many people that wear gloves with dough, but it definitely sucks when they realize they are missing a piece in the dough
I sure would like to have one.
Anyone knows in minute 7 what is being mixed?
Myongnan, which is salted pollock roe, although sometimes they use cod roe. Whipped up with butter.
야이씨 저 사람이 우승한게 아니라 우승한 사람 레시피를 따라한거잖아 ㅋㅋㅋㅋㅋㅋㅋㅋ
ان عندي خبرة فالخبز الفرنسي 15عام
اتمني ان اجد عملا خارج المغرب
난 또 본인이 우승했다고.........ㅋㅋㅋㅋ
ㅋㅋㅋㅋㅋㅋㅋㅋ
Du levain avec de la levure industrielle seche ??!! wtf ( btw this is not baguette, baguettes are way longer and thinner )
Братцы все это прекрасно .но без черного хлеба тоже плохо.русский на всю голову 🦊🌛 ps... . .
Yanık ekmekler de kazandıysa birinciliği 🤣
빵 비싸서 못 먹어요 ㅜㅠㅜ
The baguette looks slightly burnt.
😋😋
這木桌是用什麼材質呢？
The bread is burnt, I don't know how you became a champion, it's complete nonsense, I think you've never seen such beautiful bread in your life.
No, this bread is very well cooked, it has all three colors.
빵 만드는데. 머리에. 모자도 안쓰고. 빵 만드네
빵에. 머리카락. 들어 가면 어쩌려고
Hair net?
😍🥰😍
Jesus, they actually edited out how she tensioned and shaped the dough, these are just fragments, absolutely ridiculous. As if this was something special, anyone can figure it out in 5 minutes
Yes, they didn't show one single baguette being shaped from start to end. The worst editing I've seen in my life.
They use Richard Bertinet method.
More than 100 million pieces of this bread are produced every day in Türkiye
명란을 바게트에 넣을 생각을 누가 처음 했을까?
Волосы нужно убрать
Vay vay vay
Where is the recipe
Mix flour, water, yeast, and salt. Then bake.
😮
Почему волосы не покрыты????????
They would have gone to Jalisco Mexico, there we make the Birote which is the same or better.
🌊❤🌴☀🌹
👌🙌👍👋💪🎥📺