These mini baguettes are a delightful blend of nutty whole grains, with a crispy crust and a soft, inviting interior. Say goodbye to store-bought loaves-this recipe is a game-changer! Happy baking, everyone!
They look amazing and surely will make them!! Thanks for sharing the recipe and showing how to make them!! You rock! Love and blessings from Colombia! 😃⚛
I am going on vacation in 2 days, but I know that this will be the first bread I will bake at my return. I already know that they will be delicious because all of your recipes are. I bake very good French baguettes, but they require much more care and much more time. I love them, but I bake them on special occasions. This are quick and virtually require no effort making them perfect for every day (I work from home 3 times a week.) P.S. I follow your channel from Connecticut in the US (hello!), but I was born and raised in Italy (ciao!).
Hi Eleonora! Your words have made my week! I also work from home 3 days a week and instead of a coffee break I just stretch and fold some dough haha. Buone vacanze, ci vediamo presto! ♥
You can use two pans of the same size, any will do. Mine are about 15.5"x10.2" (39x26cm), they are just two identical pans. They have the indentations to make it easier to use one as a lid, but I have used regular pans in my other videos and they work perfectly.
I have been enjoying watching your videos. Question when can I purchase that pan you use? Second question is, do you have a recipe to make faux/mock Sour Dough Bread (no starter) I like the taste of sour dough bread, I just would like to find an easier way to make it. Thank you
Thank you so much! You should try overnight biga, it's awesome! I have one or more videos of it. It's made with a tiny amount of yeast and left to ferment for 24 hours. It's a little sour and the flavor the bread gets from it is amazing. As for the pan, I get asked about it every day, but I can't remember where I got it. It wasn't online, just a local kitchen store or supermarket, but it was a very long time ago. I have 4 of them and use them in pairs. I also use regular pans of the same size, just turn one upside down and use it as a cover. Works wonders.
I have been following your channel for a while now and subscribed to your amazing recipes. I really love your bread recipes but I don’t know which bread flour to use. Which company is your bread flour and where can I get the tray from the video? Thank you ❤
Hi! I'm watching from Singapore. I would like to ask how long more are the bread to remain in the oven after the cover is removed at the 20th minute. Thanks.
SORRY! I forgot to add the text... It should have been "Bake for 10 more minutes at 390°F (200°C)", I'll add it in the subtitles. Thanks for letting me know!
You're welcome ♥ I never measure it, just normal tap water at room temperature. Warm water will probably work better, but you will not see a big difference.
Rebonjour dites-moi s’il vous plaît où est-ce que vous vous êtes procurer les 2 back combien de centimètres pour vos mini baguette merci d’avance pour la réponse bonne journée😉
Bonjour Danou ! Je ne me souviens plus où j'ai acheté les moules, mais vous pouvez utiliser n'importe quels deux moules de la même taille, l'un servant de couvercle. Mon moule mesure 39x26 cm. Quant à la longueur des mini baguettes, je dirais environ 22 cm. Bonne journée et bonnes cuissons !
Hi Barbara, none of my breads use eggs. Most of them use just 4 ingredients: flour, water, yeast and salt (and a little optional sugar to feed the yeast). I like to keep my bread as simple as it needs to be. Have a nice rest of the day as well ♥
Just two pans of the same size, any will do. Mine are about 15.5"x10.2" (39x26cm), they just happen to have the grooves that match to easily use the second one as a lid, but really any two pans of the same size will work (I have several videos where I just use two regular pans).
The main purpose of the tray on top is to trap steam and allow the bread to expand enough before the crust hardens. You could put something with water underneath, any tray or bowl, to create steam. It's not ideal, the tray on top traps A LOT of steam, with the alternative method you'd have less. But it will work. The other alternative would be to cover it with aluminum foil, just make sure the bread doesn't touch it.
These mini baguettes are a delightful blend of nutty whole grains, with a crispy crust and a soft, inviting interior. Say goodbye to store-bought loaves-this recipe is a game-changer! Happy baking, everyone!
Please, what is the brand on the baking tray you are using? It looks like a perfect backing tray. Thank you!!
They look amazing and surely will make them!!
Thanks for sharing the recipe and showing how to make them!!
You rock!
Love and blessings from Colombia! 😃⚛
An ingenius method to use parchment paper. Reallt helpful for those who doesnt want to invest in baguette tray
你好，你做面包的视频，简单易懂，我一直想学习怎么样在家烘培出好吃的面包，现在我终于找到合适的教材了，谢谢你
Bonjour chef excellent travail merci de nous faire partager votre savoir Bonne journée plein de joie et de sérénité et de réussite🙌😘
I am going on vacation in 2 days, but I know that this will be the first bread I will bake at my return. I already know that they will be delicious because all of your recipes are. I bake very good French baguettes, but they require much more care and much more time. I love them, but I bake them on special occasions. This are quick and virtually require no effort making them perfect for every day (I work from home 3 times a week.) P.S. I follow your channel from Connecticut in the US (hello!), but I was born and raised in Italy (ciao!).
Hi Eleonora! Your words have made my week! I also work from home 3 days a week and instead of a coffee break I just stretch and fold some dough haha.
Buone vacanze, ci vediamo presto! ♥
@@Food-Language ❤
Thank you : ) looks good
They look amazing and professional. Thanks for posting, I love baking and will be giving these a go for sure❤ 🇬🇧
Great Job🔝Looks very delicios 🤩
Amazing 😊
❤buena receta,saludos desde España!
¡Gracias, Carmen! Me alegra que te haya gustado la receta. ¡Saludos!
Amazing skill you have perfect recpies ❤
Thank you so much 😊
Very delicious 😍
I’m watching a nd drooling 🤤from Puerto Rico 🇵🇷 😂😂😂Blessings . In Puerto Rico we call this Bread “ Pan de Agua”
Thank you Judith ♥ I love learning new names for the bread I make!
Your breads are wonderful, I've already made some of your recipes. They were all perfect. Thank you very much. I watch from Brazil.
"How wonderful it was! I enjoyed your video." 🌟
Thanks
Thank you for your support, Albert ♥
yummy
Looks delicious!! What is the baking tray you are using? It looks like a perfect backing tray. Thank you!!
You can use two pans of the same size, any will do. Mine are about 15.5"x10.2" (39x26cm), they are just two identical pans. They have the indentations to make it easier to use one as a lid, but I have used regular pans in my other videos and they work perfectly.
Yummy baguettes
I have been enjoying watching your videos. Question when can I purchase that pan you use? Second question is, do you have a recipe to make faux/mock Sour Dough Bread (no starter) I like the taste of sour dough bread, I just would like to find an easier way to make it. Thank you
Thank you so much! You should try overnight biga, it's awesome! I have one or more videos of it. It's made with a tiny amount of yeast and left to ferment for 24 hours. It's a little sour and the flavor the bread gets from it is amazing.
As for the pan, I get asked about it every day, but I can't remember where I got it. It wasn't online, just a local kitchen store or supermarket, but it was a very long time ago. I have 4 of them and use them in pairs. I also use regular pans of the same size, just turn one upside down and use it as a cover. Works wonders.
I have been following your channel for a while now and subscribed to your amazing recipes. I really love your bread recipes but I don’t know which bread flour to use. Which company is your bread flour and where can I get the tray from the video?
Thank you ❤
Hi! I'm watching from Singapore.
I would like to ask how long more are the bread to remain in the oven after the cover is removed at the 20th minute. Thanks.
SORRY! I forgot to add the text... It should have been "Bake for 10 more minutes at 390°F (200°C)", I'll add it in the subtitles. Thanks for letting me know!
@@Food-Language Thank you for this beautiful recipe I am making it right now
Cape cod USA
Thanks for the recipe! how warm should the water be? do you measure the temperature?
You're welcome ♥ I never measure it, just normal tap water at room temperature. Warm water will probably work better, but you will not see a big difference.
Texas.
👌
How long and what temp is the last bake? After you remove the top tray?
What brand of yeast to you use? Thanks
Can one also use All Purpose Flour for this recipe?
What kind of baking pan do you use? I have not seen any with the dimples that lock together.
Fica bom sem a farinha integral?🇧🇷🇧🇷
Com certeza!
Rebonjour dites-moi s’il vous plaît où est-ce que vous vous êtes procurer les 2 back combien de centimètres pour vos mini baguette merci d’avance pour la réponse bonne journée😉
Bonjour Danou ! Je ne me souviens plus où j'ai acheté les moules, mais vous pouvez utiliser n'importe quels deux moules de la même taille, l'un servant de couvercle. Mon moule mesure 39x26 cm. Quant à la longueur des mini baguettes, je dirais environ 22 cm. Bonne journée et bonnes cuissons !
@@Food-LanguageMerci beaucoup d’avoir répondu à ma question aussi rapidement je vous souhaite une très bonne journée pleine de joie et de sérénité 🙌😘
Where can I buy the baking pans you use?
Csn I use instant yeast ?
Yes, you can. Mix it directly into the flour.
Can we freeze pre baked and bake one bread as needed?
I never tried this, sorry. I guess you can, but can't confirm.
If I don't have whole wheat flour, can I use all-purpose flour?
Yes, you can. Or you can just use bread flour.
Thank you❤
Do you have any bread that you make is with out eggs please and thank you so much have a great day or night.
Hi Barbara, none of my breads use eggs. Most of them use just 4 ingredients: flour, water, yeast and salt (and a little optional sugar to feed the yeast). I like to keep my bread as simple as it needs to be. Have a nice rest of the day as well ♥
What size is that roast pan and where did you get it from?
The pan is about 15.5"x10.2" (39x26cm) and I have no idea where I got it from 😅 It was a long time ago, I've had it for years.
@@Food-Language thank you!
What type of baking pans are you using?
Just two pans of the same size, any will do. Mine are about 15.5"x10.2" (39x26cm), they just happen to have the grooves that match to easily use the second one as a lid, but really any two pans of the same size will work (I have several videos where I just use two regular pans).
What should i do if I dont have another tray to cover it with
The main purpose of the tray on top is to trap steam and allow the bread to expand enough before the crust hardens. You could put something with water underneath, any tray or bowl, to create steam. It's not ideal, the tray on top traps A LOT of steam, with the alternative method you'd have less. But it will work.
The other alternative would be to cover it with aluminum foil, just make sure the bread doesn't touch it.
رووووعه جدآ حبيبتي ❤ أنا اشاهدك من مصر أجمل لايك من قناتي ❤
Struggling to find the interlocking baking trays
The water is room temperature?
Yes, room temperature.
Não tem tradução ?
Excellent channel and delicious bread, my channel also introduces the most delicious Iranian bread🍞🥖👍