** 영상자막은 한국어, 영어, 일본어 3가지 설정 가능합니다.** ** 화면내 자막설정 할 수 있습니다.** ** Video subtitles can be set in 3 languages: Korean and English, japanese ** ** You can set subtitles in the screen. ** If you expand the video text body, You can see detailed recipes, descriptions, materials, and quantity.
스트레이트, 풀리쉬 결과물을 놓고 보면 저는 잘 모르겠습니다. 동시에 만들어서 비교해보지 않아서.... ㅠㅠ 그리고 한가지방법으로만 해도 매번 결과물이 다르게 나와서 제 실력으로는 정확한 평가가 어렵네요.. 매일매일 만들어야 그 차이를 느낄 수 있을거 같아요! 냉장보관은 1차발효에서 진행하는게 좋을 듯 합니다!
Thank you for your lovely recipes. Your other baguette recipe is my to go recipe and have. Have done so many times and it always a success. Really great. How does this poolish version compares to the other recipe , in terms of taste ?
It is a pre fermented dough called sponge. By putting dough that has been fermented for a long time, it is said that it can produce a deeper flavor. Thanks for watching!
항상 영상 볼때마다 느끼지만 쉽게 슥슥 만드시는것 같고, 오븐도 미니오븐인데 결과가 너무 잘나오는것같아요ㅎㅎㅎㅎ 저번에 올려주신 바게트 레시피로 2번 구웠는데 한번은 1센치는 족히 될것같은 크러스트로 망해서 버렸고.. 이번엔 성공적으로 나왔어요. 가정용 가스오븐에 롯지팬+스댕볼 조합으로 했는데 쿠프도 잘 터지고 크러스도 바닥은 두껍지만 나머지는 적당하게 잘 나왔어요. 항상 좋은 영상 감사합니다^^ 오늘 앙증맞은 바게트는 앙버터로 먹음 딱 좋을 사이즈네요!
@@Mukgling I just made your "Classic Sourdough Bread Recipe" and I was able to cut the cold dough with a small kitchen knife! It produced acceptable results. Not sure if chilling the dough works with a baguette though.
I love your recipes and instructions. So very clear and easy to understand. Can I add walnuts and cranberry to make a round rustic bread? Will I still be able to achieve the same open crumbs. I simply love the big holey effect of your recipe. Thank you. Would greatly appreciate your advice.
You can put in what you said. Even the same formulation doesn't always get the same crumb. Different types of flour can produce completely different results. Thanks ofr watching!
@@뿡뿡이-o2w박력과 강력만 있다면 두개를 섞으셔도 무방합니다. 박력을 10% 이내, 강력 90%이상으로 넣으시는게 좋을 것 같아요! 단백질 함량이 워낙 낮아서요! 꼭 중력분으로 해야할 필요는 없습니다^^ 강력분도 회사마다 특성이 다르기 때문에 A 회사의 강력분보다 B회사의 강력분이 더 질길수도 있습니다^^ 여러 밀가루를 사용해보시면 어떤 밀가루가 잘 맞는지 감이 오실거에요!
I want to thank you for this wonderful video. In my opinion this is one of the best French baguette recipes on you tube, I use strong bread flour for the whole recipe with excellent results. I have also multiplied the ingredients by 4 and this gives me 8 large baguetes. Just one question can the poolish fermentation be extended over 12 hours without compromising the results?
The exact time at which degradation begins to occur for the fermentation of bread dough, including poolish fermentation, has not been checked. As the temperature changes, the appropriate time range becomes very wide. One important point is that the poolish dough is ready to use until it has fermented and starts to puff up. Thanks for watching!
쿠프가 열리지 않는 문제점은 모든 공정에서 찾아봐야 합니다. 1. 반죽 : 발전정도, 발효상태(저발효, 과발효 모두 문제) 2. 성형 : 성형시 반죽 찢어짐 문제 등 3. 베이킹 : 오븐의 성능 매우 중요 등등의 문제를 찾아야 합니다. 모든 조건이 최적이라면, 칼집을 얕게 또는 깊게 해도 쿠프는 잘 열립니다. 자세한 공정을 알려주실 수 있으신지요~?
السلام عليكم جميعاً للراغبين مشاهدة هاذي الوصفة بالشرح المفصل باللغة العربية ، موجود في حسابي الإنستجرام ، علي #باگيت_بالپولش_وداديات .... حساب الانستجرام @lifehopes_wj_london
I am a big fan of bread :) enjoyed watching this a lot.. it looks yummy sounds very nice when u cut it.. it's just amazing how u do ur videos.. very relaxing when I watch..u r the king of dough New follower from Morocco .. Marrakech
Beautiful baguettes! I made some about a month ago, 1st time making French baguettes. They came out amazing. I used a biga starter however. Also used a mix of bread flour with 00 flour. Soooo good!! 😊 Great job, & excellent work for sharing your recipe in baker's (%).
thanks for the video :) the explanation of the procedure is quite clear .. but .. I would ask for a confirmation: for instant yeast you mean the one in sachets, where it is written to add it to the ingredients last because leavening immediately? In your process there is the poolish which involves a long leavening. I was wondering if I well understood that you kind of baking powder is. I am Italian, I would like to be sure ... Can you confirm that this is '' instantaneous ''? and what is this result, although it is usually a leaven for fast pizzas? thanks
For a long time, theoretical theories sometimes differ from the actual results. Instant dry yeast reacts immediately as you say. It is activated as soon as it touches the water. So, if it's the theory, it's right to put it at the end. However, I have pursued and created a process optimized for home baking. The objective is to completely disperse the raw materials except for flour into water. So, when flour is put in a state where all the raw materials are dispersed evenly, the dough is easily finished without needing strong physical force. So it is easy to disperse instant dry yeast in water. result? Unlike the theory is wonderful! Thank you for watching
@@Mukgling ok. Thanks. I would like to try your method. I usually use fresh brewer's yeast. I would like to see with your recipe what result I get. thanks for the clarification :)
@@Mukgling With brewer's yeast, I usually have no problems. my oven is a classic home gas oven, it has the disadvantage of cooking the lower part, but with the due precautions I get a good result. I usually use biga (I do not know in English how do you call it, maybe: sponge dough?) And I feel good. But I would also try with the poolish. by the way, I would like to ask for advice: if you want to increase your doses, what advice? double everything? also the yeast? or the yeast I leave it unchanged? thanks for answer :)
@@eli456 Pre-fermented dough is called. As you say, sponge dough. poolish, and biga. If you want to increase the amount, you can increase everything by B's (%) ratio. B's (%) is Baker's percentage. Thank you!
Hi, is the bakers percentage the same amount when using fresh yeast ? Does the poolish need to be in an airtight container or is it okay in a bowl inside proving box ?
When using fresh yeast, add 2.5 times more than instant dry yeast. And it doesn't matter which container you use. Instead it must be sealed. Because if left in the air, the surface will dry out. Thanks for watching!
I am in the process of making your baguettes but I’m confused about the amounts of yeast you call for. It sounds like very little yeast but in your video, it looks like you use more than point 2 and point 9 grams. Your baguettes look delicious though and this is for your recipe.
In what areas do you feel less? The type of yeast I used is dry instant yeast. Also, the amount of dough is very small. Please refer to B's(%)=Baker's %!
I used dry instant yeast as well. I made the poolish last night and used just a smidgen of yeast so I’m hoping that’s fine. When I make the actual baguettes later today, I was thinking 1/4 teaspoon of instant yeast for the point 9 grams. Thanks for your quick response to my question. 👌☺️
쿠프 넣기가 쉽지않습니다 ㅠㅠ 저도 할 때마다 손을 부들부들 떨면서 조심스럽게 하게 됩니다. 매일 수많은 물량을 만들면 반복숙달되어 수월하게 하겠지만, 일반 취미로 하면 매번 잘나오기가 쉽지 않아요 ㅠㅠ 쿠프칼 만드는 법은 매우 얇은 나무 꼬치에 끼워 넣기만 하면 됩니다~!
If you expand the video text body, You can see detailed recipes, descriptions, materials, and quantity. You can calculate it according to the ratio shown in the explanation. Thank you for watching!
Teflon baking sheet. Amazon can be purchased easily. It was originally a rectangular shape, but it is being cut and used directly in a circle. Thank you for watching!
@@robinblitzblum9835 i See! If you go to the link below, you can see the transparency container review I bought. I bought it on Amazon. ua-cam.com/video/X8uyYg5JsIw/v-deo.html
@@Mukgling 그래서 장시간 발효를 하는거군요. 저도 그렇게 해 봐야겠습니다. 오늘 롯지팬에 스탠볼 덮어서(제 오븐은 30리터라 10인지 콤보쿠커가 사이즈가 안 나와서 못 샀습니다.ㅡㅡ;;) 바게트 구워 봤는데...그동안 보지 못한 오븐스피링과 크리스피를 맛 보았습니다. 정말 감사합니다...^^ 편안한 밤 보내세요!
I think your method is great ! However I tried it today but It did not come out as expected. I think the gluten did not develop completely. The color was pale brown grey. Do u think i made sone mistake? Thanks ciao
@@marianosorgato990 Well, the flour protein I use is poolish: all purpose flour (9-10%) dough: bread flour (11-13%) Water hardness: 120 ppm is. Please refer to this point and try again.
The machine seems to mix evenly. Of course, the hand mix is evenly mixed. I can't say which can produce better quality. Use the method you spread out on yourself!
@@GutierrezD4niel You can leave it in the refrigerator for 12 hours, but not enough fermentation will occur. Time is fluid. The important thing is to find the fermentation completion point. Thank you for watching
Je n’ai pas fini de vous demander le commentaire est déjà parti je voulais vous dire que ma balance ne peut pas peser 158 d’accord mais 158,7 je peux pas le faire avec ma balance ni pour l’eau 99,7 dites-moi comment je peux faire ce que j’aimerais vraiment beaucoup faire vos baguettes merci d’avance pour la réponse est-ce que je peux arrondir par exemple mettre 159 g de farine Et 100 g d’eau
Utilisez le ratio Pourcentage du boulanger (%) ! Le pourcentage de boulanger (%) est indiqué dans la description de la vidéo. Il vous suffit de mesurer en unités de 1g selon le ratio ! Une petite erreur est ok!
This is because it is home baking. My oven is very small. Especially, the lodge size is small. So, I made a small baguette to get in there. However, the taste is wonderful ~! Thanks for watching~!
@@Mukgling I realized the total yeast was 1.1 great (my scare measures in .5 great) so, I just added a bit over 1 great and under 1.5 great. My fist attempt came out great! I have the most problems when forming the loaves. But, the result was wonderful. Thank you!
@@Mukgling sorry...I just saw that each time I typed 'gr' for 'grams' it was auto-corrected to the word 'great'. Anyway, the loaves definitely we're GREAT! Thank you!
Wir übersetzen Englisch, Koreanisch und Japanisch. Manchmal übersetzen Abonnenten Deutsch, und ich werde es versuchen. Wir empfehlen die Verwendung des Google Übersetzers.
It is not necessary to have exactly the same pots as him. I baked my breads Mukling recipe and methods in normal baking cookie sheets and covered with 5” heights roasting pan or pyrex as long as it fits inside of the cookie sheet, you’ll get to go.
I recently found your channel while I was learning to make baguettes. I tried out a couple of different baguettes recipes and your's was the best :D The video recipe is easy to understand and you got a detailed written recipe as well, which both were really helpful! I had great success and made a couple of yummy baguettes!! I will keep trying out your recipes in the future as I venture out in the baking world •᎑• P.S Next video suggestion: Danish Toast? (My family enjoys this, but I can hardly find a good recipe here) or ㅋㅋㅋ Making/baking bloopers?
@@Mukgling hi!! i just found your channel today and I really love it. It's because your oven and the plastic bowl is more common, like every family will definitely have sth like this and it makes the audience can RELATED TO it!!!
안녕하세요. 아주 오랫만에 들렸어요. 이,폴리쉬바게트영상지우지마세요,홈화면에, 고정했거든요. 요즘은 힘이 들어서 사먹는데요. 이 맛이 안나나요. 구멍이 숭숭뚫린 그 쫀득한 먹글 링선생님레시피의 그비법맛이 제가 들르는 빵집에서는 않 나네요.ㅠㅠ구멍이 아예 잆어요. ㅠㅠ대충만든 것같아요.
** 영상자막은 한국어, 영어, 일본어 3가지 설정 가능합니다.**
** 화면내 자막설정 할 수 있습니다.**
** Video subtitles can be set in 3 languages: Korean and English, japanese **
** You can set subtitles in the screen. **
If you expand the video text body,
You can see detailed recipes, descriptions, materials, and quantity.
Waaaw
Thanks for watching.
이쁜 바게트
좋게 봐주셔서 감사합니다!
실패없는바게트 레시피 감사합니다.👍👍👍👍👍👍
I liked you methods. Every time I followed your recipe, it came out perfect.
Thank you~! ^^
먹글링님 바게트는 스트레이트나 풀리쉬 방법이나 모두 내상이 너무 좋아보이는데 맛에는 차이가 있을까요? 그리고 냉장보관하고 담날 굽는다면 어느 단계에서 넣으면 될런지 궁금합니다!
스트레이트, 풀리쉬 결과물을 놓고 보면 저는 잘 모르겠습니다.
동시에 만들어서 비교해보지 않아서.... ㅠㅠ
그리고 한가지방법으로만 해도 매번 결과물이 다르게 나와서 제 실력으로는 정확한 평가가 어렵네요.. 매일매일 만들어야 그 차이를 느낄 수 있을거 같아요!
냉장보관은 1차발효에서 진행하는게 좋을 듯 합니다!
Its amazing works, you really did it without mixer or even steam oven! And produce that crumb, God bless you
Thank you for watching!
I cooked this baguettes and they were amazing! Thank you so much for your recipe!
Thanks for watching! ~!
Turned out perfect. Thanks
Thanks for watching~! happy baking bread~!
아 정말 최고에요!! 주말마다 요 레시피로 굽고 얼려두고 야금야금 먹고있어요 행복 ㅠㅠ
맛있게 드신다니 너무 기뻐요! 시청해주셔서 감사합니다!
풀리쉬바게트 찾았어요,이거보고 만들어요.이레시피만 성공했거든요.없애신줄알고 깜놀했습니다.❤😂
다행이군요! 유튜브가 없어지지 않는 이상 제 영상은 영원할거에요!
Can't wait to try this recipe ! I have made your other baguettes and they were FANTASTIC !!!!
thank you so much for posting !!!!!!
oh! Thanks for watching!
Happy baking!
I have never eaten bread with jam and cheese together. I have never thought of this combination.
I thought so.
I thought it was an unlikely combination, but after eating it was fantastic!
Thank you for watching!
Exquisitas, las voy a hacer para la cena del 15 de septiembre en México. Felicidades por transmitir tu conocimiento
Oh gracias! Que tengas un buen horneado ~!
스팀을 안하고 구우시네요. 와~~저도 이 레시피대로 꼭 만들어봐야겠어요. 영상 감사합니다.
롯지팬을 사용하면 스팀은 따로 안하셔도 됩니다^^
시청해주셔서 감사합니다! 즐거운 베이킹 하세요~!
Thank you for your lovely recipes. Your other baguette recipe is my to go recipe and have. Have done so many times and it always a success. Really great. How does this poolish version compares to the other recipe , in terms of taste ?
It is a pre fermented dough called sponge.
By putting dough that has been fermented for a long time, it is said that it can produce a deeper flavor.
Thanks for watching!
항상 영상 볼때마다 느끼지만 쉽게 슥슥 만드시는것 같고, 오븐도 미니오븐인데 결과가 너무 잘나오는것같아요ㅎㅎㅎㅎ 저번에 올려주신 바게트 레시피로 2번 구웠는데 한번은 1센치는 족히 될것같은 크러스트로 망해서 버렸고.. 이번엔 성공적으로 나왔어요. 가정용 가스오븐에 롯지팬+스댕볼 조합으로 했는데 쿠프도 잘 터지고 크러스도 바닥은 두껍지만 나머지는 적당하게 잘 나왔어요. 항상 좋은 영상 감사합니다^^
오늘 앙증맞은 바게트는 앙버터로 먹음 딱 좋을 사이즈네요!
실패도 많이 합니다. ㅠㅠ 그 중에서 잘나오는 방법으로 영상을 제작하여 올리고 있습니다^^
성공하셨다니 기쁘네요^^
요바게트 앙버터 해먹기 좋죠^^
항상 시청해주셔서 감사합니다^^
드디어성공했습니다.선생님.너무너무감사드립니다.파리바게트도기고멊는무늬만바게트 맛대가리도없고 드럽게비싸기만한데,이제껏먹어본바게트중최고의 쫄깃함 .뜨거울때뜯으니 인절미처럼쫄깃합니다.밀가루6키로를다버리고 온갖실패거듭하다가 선생님을 만난것을 대단한 행운이라고 생각합니다.
제가의견하나만 해도 될까모르겠네요.유튜브이름영어외에추가로옆에한글닉네임도달아주세요.
저처럼나이잡수신분은 영어철자로 찾기가 힘들어서요.
더유명한 유튜브가 되는데 한몫할것같거든요.
이 레시피는 황금레시피네요.
감사감사드립니다.
성공하셨다니 너무 기쁘네요!
조언 해주신 대로 한글 닉네임도 달았습니다. ^^
먹글링 채널입니다~! ^^
즐거운 베이킹하세요~!
Had to subscribe ...all your videos and recipes are '' DA BOMB ''
You are the King of Dough
Thank you very much!
But it's YOUR destiny to be the "King of Pane"! 😉
Any replacement for coupe knife (lame)? It's hard to get razor blades here and using a regular knife drags the dough.
Can't you get a similar knife?
How about a cutter knife?
@@Mukgling I just made your "Classic Sourdough Bread Recipe" and I was able to cut the cold dough with a small kitchen knife! It produced acceptable results. Not sure if chilling the dough works with a baguette though.
제가 본 바게트 영상중 젤 맛있어보여요
감사합니다~^^
Nicely done! Your videos are always over the top! Thank you!
Tim Sumrall Thank you for praise!
좋은 영상 감사합니다.
빵을 4개 만들고 싶다면 풀리쉬랑 빵 계량 모두 2배씩 만들면 될까요?
네!
원하는 반죽 중량만큼 각 원료의 비율을 동일하게 늘리시면 됩니다^^
행복한 베이킹 하세요~!
I love your recipes and instructions. So very clear and easy to understand. Can I add walnuts and cranberry to make a round rustic bread? Will I still be able to achieve the same open crumbs. I simply love the big holey effect of your recipe. Thank you. Would greatly appreciate your advice.
You can put in what you said.
Even the same formulation doesn't always get the same crumb.
Different types of flour can produce completely different results.
Thanks ofr watching!
Thank you for your reply. Can’t wait to try it out. 🥳🤩😍
@@mariaong5091 Thank you!
パン作りをしたことがないのですが、分かりやすい手順なので挑戦したくなってきました。質問ですが、100gに2分割した後生地が滑らかになったような気がしますが画面の外で何が起きてたのでしょうか？あと、最終発酵の際は特にカバーをして乾燥を防ぐ必要はないのでしょうか？
折り畳み作業を通じてグルテンが発展するのです。
だから生地は滑らかに見えます。
カバーを覆い、生地が乾燥するのを防ぐことは良いことです。
ビデオを見てくれてありがとう。
Mukgling 감사합니다
IS CN 감사합니다! 즐거운 베이킹 하세요!
You cook perfect bread, well done!
Thank you very much!
Happy new year!
현실 베이킹이네용....박스떼기 무엇 ㅎㅎ
감사해요
마땅히 사용할 도구가 없어서 ㅠㅠ ㅎㅎ
시청해주셔서 감사합니다^^
잘보고 나름 성공했어요^^ 감사합니다. 궁금하게 한가지 있는데요. 이 레시피보다 좀 더 연하고 부드러운 식감 더 가벼운 느낌을 원하면 이 레시피를 기준으로 뭐가 달라져야 하는걸까요? 답변 부탁드려요^^ 감사합니다
단백질 함량이 낮은 밀가루 비율을 높이는 것이 좋을 듯 합니다.
강력분 비율을 낮추고 중력분 비율을 좀 더 높이는 것이죠. 그리고 발효시간도 좀 더 늘리면 더 가벼워 질듯 합니다^^
Mukgling 감사해요!!! 정말 도움이됐어요!! 박력분과 강력분만있다면 두개를 섞어도 문제가 없을까요? 비율의 문제만 있는건지 중력분으로 해야하는지 궁금해서요^^
@@뿡뿡이-o2w박력과 강력만 있다면 두개를 섞으셔도 무방합니다. 박력을 10% 이내, 강력 90%이상으로 넣으시는게 좋을 것 같아요! 단백질 함량이 워낙 낮아서요! 꼭 중력분으로 해야할 필요는 없습니다^^
강력분도 회사마다 특성이 다르기 때문에 A 회사의 강력분보다 B회사의 강력분이 더 질길수도 있습니다^^ 여러 밀가루를 사용해보시면 어떤 밀가루가 잘 맞는지 감이 오실거에요!
저는계속실패했거든요.물온도를30도씩올려서 해보야겠어요.저는 차가운물로폴릿더와 본반죽도 했거든요.
영상감사합니다.이방법도제가따라해볼려구요.
실패거듭후밀가루만 아깝게 버리게되네요.ㅠ이렇게바게트만들기가 힘들다니,기공이 안생겨요.ㅠㅠ
만드시는 과정을 구체적으로 알려주시면 개선하는데 도움을 드릴 수 있습니다^^
계속 만드시다보면 점점 잘 만드실거에요! 파이팅 입니다!
I want to thank you for this wonderful video. In my opinion this is one of the best French baguette recipes on you tube, I use strong bread flour for the whole recipe with excellent results. I have also multiplied the ingredients by 4 and this gives me 8 large baguetes.
Just one question can the poolish fermentation be extended over 12 hours without compromising the results?
The exact time at which degradation begins to occur for the fermentation of bread dough, including poolish fermentation, has not been checked.
As the temperature changes, the appropriate time range becomes very wide.
One important point is that the poolish dough is ready to use until it has fermented and starts to puff up. Thanks for watching!
안녕하세요~ 이스트대신 르뱅을 넣으려면 이스트양의 몇배를 넣어야 할런지요?
베이커스 퍼센트로 20% 넣으면 될 것 같아요!
I made these baguettes, they came out fantastic, even with 100% AP flour! Thank you for the recipe.
Thanks for watching! Happy baking bread!
Vous etes Exeptionel un grang MERCI MUKGLING 😊
Thank you!
요즘 저희집 실온이 한낮 21인데 발효나 휴지시간을 얼마나 늘려야 할까요
물의 온도를 높이셔서 반죽의 온도를 처음에 높여주신다면, 동일한 시간으로 하셔도 될 것 같습니다!
영상 잘 보고있어요.
Mukgling 님 영상 보고 저도 롯지 콤보 쿠커를 샀는데 오븐에 넣기 전 예얼은 가스레인지에다 달궈서 예열하시나요? 아니면 오븐안에 두고 예열하시는지..
그리고 시간은 몇분 정도 예열하시는지 여쭤봅니다.
오븐에 두고 예열 합니다^^
시간은 20분정도 예열 하면 맞춰지는데
오븐마다 사양이 다르므로 실제 온도 체크를 해보셔야 합니다^^ 시청해주셔서 감사합니다^^
@@Mukgling 친절한 답글 감사드립니다. 저도 열심히 만들어볼게요~
@@콩국수-b6i 즐거운 베이킹하세요~!
안녕하세요 궁금한점이 생겨서 댓글남깁니다
만약에 반죽기로 반죽을 한다면 폴딩작업을 1번으로 줄여도 될까요??😢
같은 배합과 같은 공정이라도 매번 변수가 생겨 결과가 달라집니다. 따라서 반죽기로 반죽을 한다면 폴딩작업을 1번으로 줄이거나 안하셔도 될거라 생각합니다.
안녕하십니까 홈베이킹을 시작한지 딱 반년된 구독자입니다. 이 바게뜨 뿐만아니라 하드한빵종류를 구울때 나타나는 현상때문에 질문을드립니다. 작년 여름에도 질문을 해주셔서 너무나도 큰도움이됬었습니다. (크로와상) 다름이아니구용 ㅎ .... 하드한 빵들을 구울때 베이직컨트리브래드 뿐만아니라 쿠프가 잘열리지 않는 이유는 무었일까요? 과발효일까요? 아니면 칼질을 너무 얕게하거나 깊게해서 때문일까요?
쿠프가 열리지 않는 문제점은 모든 공정에서 찾아봐야 합니다.
1. 반죽 : 발전정도, 발효상태(저발효, 과발효 모두 문제)
2. 성형 : 성형시 반죽 찢어짐 문제 등
3. 베이킹 : 오븐의 성능 매우 중요
등등의 문제를 찾아야 합니다.
모든 조건이 최적이라면, 칼집을 얕게 또는 깊게 해도 쿠프는 잘 열립니다.
자세한 공정을 알려주실 수 있으신지요~?
السلام عليكم جميعاً للراغبين مشاهدة هاذي الوصفة بالشرح المفصل باللغة العربية ، موجود في حسابي الإنستجرام ، علي #باگيت_بالپولش_وداديات .... حساب الانستجرام @lifehopes_wj_london
i don't understand;;; Thanks for watching.
Mukgling I just mentioned that I translated to Arabic language in my Instagram account if anyone interesting 🙂
@@lifehopes339 oh~! i see~! happy baking~!
Mukgling thank you 😊 it was so Delicious
I am a big fan of bread :) enjoyed watching this a lot.. it looks yummy sounds very nice when u cut it.. it's just amazing how u do ur videos.. very relaxing when I watch..u r the king of dough
New follower from Morocco .. Marrakech
Oh, Morocco! Do you make a lot of bread in Morocco?
Thank you for being my subscriber!
One More Moroccan follower here. From Japan
Momo Kitchen oh! Nice to see you! Thank you !
Beautiful baguettes! I made some about a month ago, 1st time making French baguettes. They came out amazing. I used a biga starter however. Also used a mix of bread flour with 00 flour. Soooo good!! 😊
Great job, & excellent work for sharing your recipe in baker's (%).
Thank you very much! happy baking!
Very good job !!
Thank you very much! Happy new year!
안녕하세요~
바게트 레시피가 너무 좋아요~
오늘은 레시피를 사용하고 바게트 귀워서 고마워요~
바게트가 맛있어요~
시청해주셔서 감사합니다! 즐거운 베이킹 하세요!
thanks for the video :)
the explanation of the procedure is quite clear .. but .. I would ask for a confirmation: for instant yeast you mean the one in sachets, where it is written to add it to the ingredients last because leavening immediately?
In your process there is the poolish which involves a long leavening. I was wondering if I well understood that you kind of baking powder is.
I am Italian, I would like to be sure ... Can you confirm that this is '' instantaneous ''? and what is this result, although it is usually a leaven for fast pizzas?
thanks
For a long time, theoretical theories sometimes differ from the actual results.
Instant dry yeast reacts immediately as you say. It is activated as soon as it touches the water. So, if it's the theory, it's right to put it at the end.
However, I have pursued and created a process optimized for home baking.
The objective is to completely disperse the raw materials except for flour into water. So, when flour is put in a state where all the raw materials are dispersed evenly, the dough is easily finished without needing strong physical force. So it is easy to disperse instant dry yeast in water.
result? Unlike the theory is wonderful!
Thank you for watching
@@Mukgling ok. Thanks. I would like to try your method. I usually use fresh brewer's yeast. I would like to see with your recipe what result I get. thanks for the clarification :)
@@eli456 Thank you very much! I am also curious about the results of brewer's yeast!
@@Mukgling With brewer's yeast, I usually have no problems. my oven is a classic home gas oven, it has the disadvantage of cooking the lower part, but with the due precautions I get a good result. I usually use biga (I do not know in English how do you call it, maybe: sponge dough?) And I feel good. But I would also try with the poolish.
by the way, I would like to ask for advice: if you want to increase your doses, what advice? double everything? also the yeast? or the yeast I leave it unchanged?
thanks for answer :)
@@eli456 Pre-fermented dough is called.
As you say, sponge dough.
poolish, and biga.
If you want to increase the amount, you can increase everything by B's (%) ratio.
B's (%) is Baker's percentage.
Thank you!
저 유튜브보면서 한번도 댓글 단적이없는데 댓글 달게 하네요 집에서 만드시는데도 진짜 잘하셔서.. 혹시 뭐하시는 분이세요..?!
치아바타보고 구독하기 눌렀어요! 치아바타 기공 잘 만드세요..!
빵을 좋아하는 홈베이커입니다^^
아직은 잘하지 못합니다 ㅠㅠ
좋게봐주셔서 감사합니다~!
너무너무 맛있어요!!! 정말감사합니다 정착했어요!!
맛있다니 너무 기쁘네요^^ 즐거운 베이킹 하세요~!
Thanks for sharing. If I want to make it savory, what herbs/ingredients would be ideal?. Looking for options for those who have other preference.
Rosemary and basil seem to be suitable.
In addition, please put baked garlic ~
Thanks for watching~!
@@Mukgling Thanks for assisting.
@@adelinelee570 happy baking!
Hi, is the bakers percentage the same amount when using fresh yeast ? Does the poolish need to be in an airtight container or is it okay in a bowl inside proving box ?
When using fresh yeast, add 2.5 times more than instant dry yeast. And it doesn't matter which container you use. Instead it must be sealed. Because if left in the air, the surface will dry out.
Thanks for watching!
Ta Muchly !
@@Cre8tiveConnexions Happy baking!
I don't have All Purpose Flour, can I just use bread flour for the poolish?
of course! you can! Thanks for watching! Happy baking bread!
사용하신 빨간뚜껑의 용기가 어디껀지 궁금합니다 ㅎㅎ
캠브로 캠스퀘어 푸드 컨테이너 입니다.^^
ua-cam.com/video/X8uyYg5JsIw/v-deo.html
위 링크 들어가시면 구입 리뷰 영상 보실 수 있어요^^
I think real butter is the perfect match for this bread.🤤
you're right!
Thank you for watching!
I am in the process of making your baguettes but I’m confused about the amounts of yeast you call for. It sounds like very little yeast but in your video, it looks like you use more than point 2 and point 9 grams. Your baguettes look delicious though and this is for your recipe.
In what areas do you feel less?
The type of yeast I used is dry instant yeast.
Also, the amount of dough is very small.
Please refer to B's(%)=Baker's %!
I used dry instant yeast as well. I made the poolish last night and used just a smidgen of yeast so I’m hoping that’s fine. When I make the actual baguettes later today, I was thinking 1/4 teaspoon of instant yeast for the point 9 grams. Thanks for your quick response to my question. 👌☺️
@@angelal4285 I hope it turns out well!
쿠프칼이 쌌는데 안들어요.ㅠㅠ
추가로나무젓가락에도르코칼로 쿠프칼만드는법도 만들어주시면감사하겠습니다.
쿠프 넣기가 쉽지않습니다 ㅠㅠ
저도 할 때마다 손을 부들부들 떨면서 조심스럽게 하게 됩니다. 매일 수많은 물량을 만들면 반복숙달되어 수월하게 하겠지만, 일반 취미로 하면 매번 잘나오기가 쉽지 않아요 ㅠㅠ
쿠프칼 만드는 법은 매우 얇은 나무 꼬치에 끼워 넣기만 하면 됩니다~!
Im sorry i didnt see you mention percentage of poolish in dough formula, may i know how many i put poolish for 500gr of hard flour?
If you expand the video text body,
You can see detailed recipes, descriptions, materials, and quantity.
You can calculate it according to the ratio shown in the explanation.
Thank you for watching!
Very nice
Thank you~!
가정용오븐에 롯지팬 없이 구워도 쿠프 잘 벌어질까요?
롯지없이 가정용오븐에서는 쿠프가 벌어지기 어려울 것 같아요!
어디 롯지팬 사야될까요ㅜ
Perfect as usual
Dentist Fati Thank you for watching~!^^
Nice! What is that plastic thing you do eveything in? Would like to buy it too !
Teflon baking sheet. Amazon can be purchased easily. It was originally a rectangular shape, but it is being cut and used directly in a circle. Thank you for watching!
Sorry, I meant the transparent tub...
@@robinblitzblum9835 i See!
If you go to the link below, you can see the transparency container review I bought. I bought it on Amazon.
ua-cam.com/video/X8uyYg5JsIw/v-deo.html
@@robinblitzblum9835 You can also purchase them at Walmart.
Merci ! Juste une précision le poolish est conservé 12 h à quelle température ?
It is 23 ℃.
If you expand the video text body,
You can see detailed recipes, descriptions, materials, and quantity.
Thank you for watching ^^
안녕하세요!^^ 풀리쉬 반죽 발효는 실온 휴지인가요 아니며 냉장 저온 휴지인가요??? 너무 맛있어 보입니다...!
영상에 나온 방법은 실온 휴지 입니다!
매우 극소량의 이스트를 첨가하여, 실온에서 장시간 발효시키는 방법입니다^^
물론 이스트양을 늘려, 어느정도 실온발효후 냉장발효 하는 경우도 있습니다.
맛있습니다! 만들기도 간단합니다^^
@@Mukgling 아..그렇군요. 오늘 자기 전에 만들어 놓아야 겠습니다. 선생님 혹시 이스트를 극소량하시고 장시간 발효하시는 이유가 있나요? 이스트를 확 줄이고 장시간 발효를 하면 어떤 특징이 있는지 궁금하네용..^^
@@고진감래-b1p 정확한 내용은 아니지만, 장시간 발효에 따른 효소의 활성화가 영향을 미칠 것 같아요. 예를 들어 단백질 분해효소의 작용으로 아미노산으로 일부 분해되어 감칠맛이 상승하는 효과가 있다고 들었습니다^^ 그외에도 장시간 발효에 따른 풍미도 있구요!
@@Mukgling 그래서 장시간 발효를 하는거군요. 저도 그렇게 해 봐야겠습니다. 오늘 롯지팬에 스탠볼 덮어서(제 오븐은 30리터라 10인지 콤보쿠커가 사이즈가 안 나와서 못 샀습니다.ㅡㅡ;;) 바게트 구워 봤는데...그동안 보지 못한 오븐스피링과 크리스피를 맛 보았습니다. 정말 감사합니다...^^ 편안한 밤 보내세요!
@@고진감래-b1p 오 성공하셨군요! 축하드립니다! 편안한 밤 보내세요~!^^
너무 맛있겠어요! 먹글링님 유투브보고 롯지사서 저도 잘 구워먹고 있습니다^^ 근데 먹글링님은 오븐 구입하실 계획 없으신가요?
잘 구워드시고 계시다니 고맙습니다^^
오븐은 더 좋은 것을 사고 싶지만, 집에서 사용할 더 좋은 오븐이 어떤게 있는지 찾는 중입니다^^
추천해주실만한 오븐이 있으면 부탁드립니다^^
폴딩을 할때 잘 늘어나질 않아요..억지스레 하려니까 반죽이 찢어지려고 하구..성형할때도 그렇고요 계량 똑같이 했는데 뭐가 문제일까요?
반죽이 영상에 나온 것 보다 많이 되직한 편인지요?
밀가루의 문제일수도 있습니다. 어떤 밀가루르 사용하시는지요?
@@Mukgling 폴리쉬는 곰표 중력분 본반죽은 곰표 강력분을 사용했어요~이거뿐만 아니라 무슨 반죽을 할때 마다 많이 되직한 느낌이고 찰지달까 탄성이 강하달까 뻑뻑하달까 쫀쫀하달까 ..그렇거든요~?물이 부족한걸까요?왜그럴까요ㅜ
@@신채아-r6v 영상에 사용한 밀가루를 백설인데, 밀가루 차이 인듯 합니다. 곰표가 물을 더 흡수하는 듯 하네요! 백설밀가루로 시도해보시고, 영상과 비슷한 물성인지 확인해보세요~
물론 곰표로도 할 수 있고, 물을 더 넣으면 될 것 같습니다!
Et le sel c’est bien 4 g, 5 merci Mukgling 😘
Thank you!
Great baguette. Am I reading correctly the quantity of yeast. It’s very little considering that a bag in France is 7 g.
i See!
Thanks for watching!
혹시 롯지팬 말고 스타우브같은 무쇠냄비에 해도 괜찮을까요?
사용해보지 않았지만 괜찮을 것 같아요!
Very good😁
Thank you for watching!
Hi, if I understood correctly, after the first fermentation you remove 100g from the dough
Why is that ? is it just to make it rectangle ?
The dough weight was adjusted to suit the size of the lodge pan.
Thank you for watching
Hi, do you conserve the poolish in the fridge for 12h?
in room temp! Thanks for watching!
I have doubts regarding the quantities, i have an idean but i'm not for sure. Can you write it ?
* You can set subtitles in the screen. **
If you expand the video text body,
You can see detailed recipes, descriptions, materials, and quantity.
Mukgling arrête de me faire envie😍😍😍😂😂😂😂😂😍😍😍
Thank you for watching!
I think your method is great ! However I tried it today but It did not come out as expected. I think the gluten did not develop completely.
The color was pale brown grey. Do u think i made sone mistake?
Thanks ciao
What kind of flour did you use?
Bread flour for poolish and high protein flour for the dough
@@marianosorgato990 Well, the flour protein I use is
poolish: all purpose flour (9-10%)
dough: bread flour (11-13%)
Water hardness: 120 ppm
is.
Please refer to this point and try again.
Thanks very much
@@marianosorgato990 Thanks for watching!
Giving this a try , polish done and ,double recipe for bigger baguettes, I love this method just need fatter baguettes , haha
Thank you very much! You are successful!
Happy baking bread!
Excellent
Thank you my Advisor!
@@Mukgling Hi Mukgling, can you remind me of the ash content in the flour you use?
@@HardJob1000 I know about 4%. Thank you~
@@Mukgling 4% ash content? Or you mean 0.4%?
@@HardJob1000 It is 0.4%! Sorry!
better to mix by hand or machine ?
The machine seems to mix evenly.
Of course, the hand mix is evenly mixed.
I can't say which can produce better quality.
Use the method you spread out on yourself!
Magnifique ! La recette reste secrète ?
If you expand the video text body,
You can see detailed recipes, descriptions, materials, and quantity.
Thank you for watching!
La recette est dans la description
Does the poolish have to be 12 hours in the refrigerator?
I fermented at room temperature 23 ℃ for 12 hours.
Thank you!
ohh there's no problem if I put it 12 hours in the fridge? I still have 2 hours to finish the fermentation in the fridge, I'll take it back?
@@GutierrezD4niel You can leave it in the refrigerator for 12 hours, but not enough fermentation will occur. Time is fluid. The important thing is to find the fermentation completion point.
Thank you for watching
Thanks! The baguette is amazing! :)
@@GutierrezD4niel enjoy home baking~!
Hi Mukgling, I am your fan, can you make Bahn Mi baguette please? Soft n crispy skin
Let's consider it! I also like Bahn Mi Baguette!
Yeayyyy,,, thank you so very much! 👍😁
안녕하세요!^^ 오브닝 하실 때 모드(컨백/열선) 어떻게 하셨어요???
열선을 위 아래 다 켜두고, 컨벡션을 작동합니다. 하지만 항상 그렇게 하지 않고, 상태를 보면서 조절 합니다^^
구독했어요.
감사합니다^^
Je n’ai pas fini de vous demander le commentaire est déjà parti je voulais vous dire que ma balance ne peut pas peser 158 d’accord mais 158,7 je peux pas le faire avec ma balance ni pour l’eau 99,7 dites-moi comment je peux faire ce que j’aimerais vraiment beaucoup faire vos baguettes merci d’avance pour la réponse est-ce que je peux arrondir par exemple mettre 159 g de farine Et 100 g d’eau
Utilisez le ratio Pourcentage du boulanger (%) !
Le pourcentage de boulanger (%) est indiqué dans la description de la vidéo.
Il vous suffit de mesurer en unités de 1g selon le ratio !
Une petite erreur est ok!
elle est le hauteure totele du lodge avec le couvercle ferme dessus . bonjour de france .merci
Thanks for watching! Happy baking bread!
구운 바게뜨안에 기포가 바게뜨를 만들어 먹고 싶게 만드네용~,~ 근데 큰 오븐이 없는게 함정...ㅠ
롯지가 들어갈 만한 오븐 사이즈면 만들 수 있을 겁니다^^
꼭 만들어보세요~^^
Can i use bread flour instead of all purpose flour????
of course! Thanks for watching!
바게뜨가 너무 귀여워요ㅋㅋㅋ
홈베이킹에 맞는 작은크기로 만들었습니다^^
Do you overturn the dough after you do folding??
You do not have to.
Thanks for watching
Mukgling thank you for your reply! Note taken 👌🏻
@@MrNicSaw enjoy baking~
영상 항상 잘 보고 있어요
감사합니다
항상 시청해주셔서 감사합니다~^^
즐거운 홈베이킹 하세요~~
Amazing!!! These are mini baguette! Why such a small quantity of dough?
This is because it is home baking.
My oven is very small. Especially, the lodge size is small.
So, I made a small baguette to get in there.
However, the taste is wonderful ~!
Thanks for watching~!
I have no doubts about the taste!
@@lauradume4963 Thank you very much!
Hi. My scale doesn't measure .2 grams. Can someone give me an approximate tsp amount? I know that is prob a dumb request. Sorry! Tks!
Sorry. It is not accurate to quantify the volume, so I can not help you.
Thank you for watching
@@Mukgling I realized the total yeast was 1.1 great (my scare measures in .5 great) so, I just added a bit over 1 great and under 1.5 great. My fist attempt came out great! I have the most problems when forming the loaves. But, the result was wonderful. Thank you!
@@sharonc.2747 i See! Great ~! enjoy home baking~!
@@Mukgling sorry...I just saw that each time I typed 'gr' for 'grams' it was auto-corrected to the word 'great'. Anyway, the loaves definitely we're GREAT! Thank you!
@@sharonc.2747 good~! Thank you!
Awesome! Thank you so much!!!
Thank you for watching!
Bitte Rezepte auch auf Deutsch machen das währ super danke sieht sehr lecker auS
Wir übersetzen Englisch, Koreanisch und Japanisch.
Manchmal übersetzen Abonnenten Deutsch, und ich werde es versuchen. Wir empfehlen die Verwendung des Google Übersetzers.
amazing .. i love your recipe and waiting it all the time 😍 please make burger buns ❤
burger buns!
Okay ! I will not make it right, but I'll plan!
Thank you!
Where i purchase one of those pots? It seems to have multi uses. Thanks
ua-cam.com/video/RTk7N5QVp78/v-deo.html
If you enter the link above, you can see the review video.
I bought it on Amazon.
Thanks for watching
It is not necessary to have exactly the same pots as him. I baked my breads Mukling recipe and methods in normal baking cookie sheets and covered with 5” heights roasting pan or pyrex as long as it fits inside of the cookie sheet, you’ll get to go.
best 👍🏻❤️❤️
Thank you!
bravo
Thanks for watching.
I recently found your channel while I was learning to make baguettes. I tried out a couple of different baguettes recipes and your's was the best :D The video recipe is easy to understand and you got a detailed written recipe as well, which both were really helpful! I had great success and made a couple of yummy baguettes!! I will keep trying out your recipes in the future as I venture out in the baking world •᎑•
P.S Next video suggestion: Danish Toast? (My family enjoys this, but I can hardly find a good recipe here) or ㅋㅋㅋ Making/baking bloopers?
Danish Toast. Let's plan!
First, let's try after upgrading the oven to something better! Thanks for watching!
@@Mukgling hi!! i just found your channel today and I really love it. It's because your oven and the plastic bowl is more common, like every family will definitely have sth like this and it makes the audience can RELATED TO it!!!
Art for arts sake.
Thanks for watching!
어떤 오븐 사용하시나요?
위즈웰 42l 오븐입니다^^
엄밀히보면 무반죽은 아닌거죠?
계속 보게 되네요~
섞고 접는 과정도 반죽하는 과정이긴 하죠^^
하지만 일반적으로 글루텐을 잡기위해 많은 힘이 들어가는 치대는 방법과는 다릅니다^^
안녕하세요.
아주 오랫만에 들렸어요.
이,폴리쉬바게트영상지우지마세요,홈화면에, 고정했거든요.
요즘은 힘이 들어서 사먹는데요.
이 맛이 안나나요.
구멍이 숭숭뚫린 그 쫀득한 먹글 링선생님레시피의 그비법맛이 제가 들르는 빵집에서는 않 나네요.ㅠㅠ구멍이 아예 잆어요.
ㅠㅠ대충만든 것같아요.
안녕하세요^^
먹글링 채널에서 만드는 빵들은 매우 소량을 집중해서 만들기 때문에 좀 더 다르게 느껴질 수 있습니다. 대량 생산을 하면 품질관리가 매우 힘들거라 생각합니다.
항상 시청해주셔서 감사합니다^^
Poolish? do you mean Polish as in a recipe from Poland?
I know it as a poolish word.
오토리즈 오버나이트해도되나요?
오버나이트 해도 됩니다. 그렇기 위해서 오버나이트 전에 발효는 줄여주세요!
영상 잔 보았습니다! 레시피 부탁합니다!감사합니다!
영상 스크린 바로 아래 본문 내용을 펼쳐보시면 상세한 공정과 레시피 볼 수 있어요!
시청해주셔서 감사합니다^^
@@Mukgling 감사합니다! 맛있게 만들어보겠습니다!
@@binhuang1719 즐거운 베이킹 하세요~!^^