A Professional Baker Teaches Poolish Baguettes at Home
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- Опубліковано 21 вер 2024
- Learn how to make a true artisan baguette with a poolish at home!
If you like these videos, you may be interested in checking out our online academy. onlineartisanb...
So let me add it all up: in total we use 1490g flour, 970g water, 8g yeast, 30g salt.
Of which 447 g flour, 447 g water and 1g yeast go into pre-ferment and the remainder will be added to the final dough.
Great video! But was disappointed when the when you didn’t show the interior of the baguette.
Haven’t made baguettes in a while but it was so easy to pull this video back up and refresh,it’s like you came to my house to help me remember thanks so much love all your videos,you have trained me to be quite the baker
A STEAM BAKE is the must for the color 👍❤️
Thank you
Thank you for actually explaining how to do this! Your measurements in the corner helps so much as you’re explaining what to do. Great videos!
These videos are like striking gold. Saved for future reference again and again.
I’ve made baguettes with straight yeast dough and sourdough. Then I tried baguettes using a poolish and they came out better, unless I got lucky. I don’t use a mixer, but do a no knead method with stretch & folds. You have a nice calming way with your voice. Thanks for a great video.
How long did you do the stretch and fold method, and did you keep it at room temperature?
Same here I make my bread with the poolish method but with sourdough starter and no mixer but stretch and fold the bread it is starting to get where I want it to be,I am still learning though.I have not tried it with some yeast yet.
@@jengoodwyn2715 I do 3 sets of stretch n folds, 30 minutes apart for all my breads, at room temperature.
@@porkfied you mean using a preferment (sourdough), not Poolish method. Poolish is regarded as a preferment but using yeast. Just so you get the terms straight FYI.
@@Rob_430 Ok sir thanks for the clarification on poolish.I am doing that now with only yeast so I will see how it comes out.
Great teaching and great results!!
Just discovered this channel and have completely enjoyed all the videos. I'm 70, with PTSD, so I'm really impressed with the amount of patience and attention to detail that you demonstrate. Hope to be able to do this myself. Thank you.
Pasta pontenesco
Your instructional video is superb! This was very helpful to learn detailed techniques for making these breads in a home kitchen.
wonderful channel,you are a must see for a professional baking instructor. I believe your videos are the best on youtube for baking.Great verbal instructions and presentation.Thank you very much.
Excellent video. My wife is Vietnamese/French and we both enjoy using the baguettes for making the Vietnamese Banh Mi here in Southern California. We will attempt making our own baguettes per your instructions in the future. Best wishes.
I made my poolish without adding yeast. It is very active and smells good.
That's called sourdough. Poolish requires yeast.
Excellent recipe for tropic temperatures. I really liked the outcome and of course the unique poolish mix. Thanks a lot from Thailand.
very intersting tutorial video. Whenever I am sure when baking, I go back to watching this video. Thank you!
Hi, im starting for myself and to give it to my parents, your videos help a lot to understand whats is happening in the process, thanks for your work, knowledge and time in this videos, it is inspiring, bless
This was a beautiful presentation for home bakers, putting in flavorful baggers. fast poet Ohio 2/21/23
Thanks! I am new at the baking. watched many baguette making in this UA-cam. But I came to conclusion yours is the elegantly the best!
You ar3e a gifted teacher. I feel very confident going forward with trying this technique. Thank you so much.
Fantastic easy procedures you have made very easy. Mystery takeout of baking these beautiful baguettes. . Thank you.
Thank you for this very pedagogical and detailed video. I learned a lot and your final product looks fantastic.
I get excellent results using your method/recipe when baking at home. The only difference is I use a baguette baking tray and initially water spray the baguettes with a fine mist in addition to creating steam in the lower part of the oven, however, I guess this is less of a difference. Appreciate your learnings!
I've been baking artisan baguettes at home for years, and while there's no substitute for an actual steam oven, you can get quite close. Some tips: Fill a large baking tray with lava rocks and let them preheat to 500 degF before you put in your baguettes. Carefully pour boiling water over the rocks just before baking, then reduce the temp to whatever you're cooking at. Most of the heat will escape when pouring the boiling water over the rocks, so your oven will likely have to come back up to temp. I also like to spray the side walls of the oven once the initial steam dissipates.
Great video. Thank you for your patience to explain every step
😆....you didn't squeeze the Baggett and show the open ends.... Our German baker's love squeezing bread and have it rebound ....
GREAT STUFF AND FUN.... VERY PROUD OF Y'ALL 😀
Someone, eventually explained how to make and work with poolish... great !!!
almost, just didn't say if he puts it into fridge or at room temperature during the 16 hours? I've seen both techniques mentions by different bakers, so would have been great to compare.
Absolutely love your videos sir you are like a baking professor I feel like I’m in a university lecture. I just pulled my first two loaves out using your absolutely scientific method and they are some of the best bread I’ve ever seen or tasted thank you so much!
cooking is an art not a science, all science has done is manufacture food
Agree, he comes across as a likeable calm professor.
No unnecessary fuss.
Completely stress free
I like this kind
I can't wait to try this... Thank you so much...
Thank you for making these videos. It is masterful and a public service.
I have a question to you or anyone who knows with confidence: Can the poolish method be used with any dough when you want a stronger fermented/yeastier flavor? Are there drawbacks to using this method versus a traditional over-night rise? Ty.
Vielen Dank für ihre Bemühungen gegeben haben
Thanks for your advice
Excellent tutorial! Exactly what I was looking for. Thank you so much for posting!
Cool glad it helps.
Check out the Academy for a much deeper understanding.
onlineartisanbakingacademy.thinkific.com/
Thank you for the time and effort put into this and other videos. As beautiful as the baguettes appear, a reveal of the finished product with a slice through would show density. BTW, that amount of baguette production will just about feed my 4 grandkids along with the ciopinno we'll be eating here in a couple of weeks. Best
Glad you enjoy the videos, and yes I will cut the loaves in future videos. I get a little impatient waiting for the bread to cool enough to cut.
Excellent tutorial ! one of the best I've seen. Looking forward to trying it out myself and watching some more of you videos. Cheers from the Great White North!
Beautiful video, please where would one find the containers?
Outstanding video. I subscribed. Thank you, I really enjoyed your presentation!
This is awesome, I’ve just learnt so much….thank you
Loving your videos you make it so easy to follow thank you
Love the video. Could you put the formula in the description. For theses baguettes I couldn't figure out your percentages. Thanks!
Excellent video. I subscribed and will watch regularly..We're fortunate to have a nice oven and ample space to start this journey.
We’ll done, mate! u made it look simple. I’ll definitely give it a try. Cheers!
I'd have liked to see the interior of a cut open one... that's where the proof lies more than the crust.
Al same here. Pop the hood and have a look so to speak.
Fantastic instruction really. I'm left wondering what the baguette sounds like. A follow up video is required!
Loved the way of making the bread ❤️
Would be nice if you also break it down into cups measure , would be helpful 🤗🤗
Not a good idea to bake with volume measurements. Dried ingredients like flour compress so you can get wildly different amounts in the same volume. Get a scale, they are cheap
I kinda wish you opened up the bread to show how it looked inside.
Great Job!!!👍
Thank you ..they look delicious.
Thanks for the videos. I made the baguettes and they are very good.
amazing thank you for sharing your talent
Very well explained thank you
Thank you, I wish you sliced or cut it to be able to see the inside texture of the baguette.
Excellent. Those baguettes look amazing! Great job.
Very nice and clear videos. . . just sad that centimeters, fahrenheid, inches etc. is still a thing in the US. . again . . nice and clear video.
Thank you, very informative!
I did four scores seven years ago.
Very nice video. Congratulations!
Tremendously helpful video. Cheers
Thank you for your incredible work.
I’m probably missing the type of flour you are using for the poolish. Also,
Is it going to be the same type you are using for the rest of the recipe?
Lastly,
Poolish
Is fermented out of the fridge?
Thanks!!!!
First, thank you for the wonderful channel. Just started making bread and found your instructions easy to follow. For the baguettes, do you keep steaming them the whole time or do you remove the steam at some point? I just baked the first 3 and they came out great but not as shiny as yours.
I’m a home baker and from what I know, steam is only used the first 10-15 minutes of baking, not the whole time. At least, this is when baking boules in a Dutch oven. Always remove the lid for half the time.
@@Rob_430 agreed
Thank for the poolish instructions, and the Lord bless you ;0).
Fantastic video and I commend you for using the metric system, why don’t you go all the way and use Celsius for temperature as well 😃
Lol
CAN SOMEONE GIVE THE RECIPE
Wonderful thank you so much 💕
it will great, if the video can show the cut cross section of the Baguettes-like to see the structure
Would like to know where can I get the recipe.
Thank You
Poolish: ferment ~16 hours
447g flour
447g water
@@sittingstill3578 Thank you! Have a good day.
Do the ingredients for the poolish included in the total ingredients?
Great, just great!!
Very nicely done thank you
Many thanks!
The water for creating steam, is it Boiling water? Thank you! Great video!
Your baguettes looks great. I have tried sub baguettes without the poolish pre ferment. It worked out fine. I want to try also with the poolish method.
Could you please explain why the cush is needed?
Why could you not just put the shaped dough on a perforated baguatte tray instead and after the final ferment put that tray directly in the owen?
I also hae noticed that you have some kind of stones or bricks in your owen. I do not have this but just a regular owen. What difference will this make?
Great great great great great great great great great great
Thanks chef
This is the first time I’ve heard about temperature regarding bread dough.
Two questions - can I use a baguette pan instead of the stone and if baking for use on the following day, how do you suggest I store them? I assume that plastic with soften the crust and uncovered will harden the bread. Any tips? Btw, I LOVE watching you work.
Yes, absolutely you can use a baguette pan. The oven spring is not as intense, not being directly on the hearth, but you will achieve very good results. If baking the day before, for use on the following day, place the baguettes in a plastic bag, and refresh the day of use in the oven. Lightly spray the loaves and place in a hot oven for a few minutes to regain the crust.
Thanks for the support!
Mixer sounds sick.
Confused over total flour at 2500 gr and water of 447 in poolish +522 gr or 969 gr total water giving only a 38% hydration; but later in video, unless I'm mistaken, you say use 1043 gr flour and 522 gr water in main mix, giving 447 + 10 gr flour in poolish and 1043 gr flour in main mix for total flour of 1500 gr to 969 gr water or 64.6% hydration. What are the correct measurements ?
Hi Tom. I took some notes and got the following: total flour weight 1490g (447g poolish and 1043g left); total water weight 970g (447 in poolish and 523g left). The 970g water = 65% of the 1490 flour weight. I’m going to give this a try tomorrow and scale it down to the percentages. So I will use total 1000g flour with 300g in the poolish and 700g for the following day. Water will be 650g with 300g in poolish and 350g for the following day. I’ll use 20g salt and roughly 6g of yeast. Hopefully Timothy can verify if this is correct!
Hi. How did the finished dough come out using your calculations? How many baguettes were you able to make? Thanks.
Thanks a lot !
Well done!
thank you
My Kitchenaid mixer instructions say not to go past 2 when mixing dough.?!
Proof of the pudding is missing waited for the cutting to see the inside! Outside was looking good but inside was my curiosity!
Did the poolish ferment outside at room temp? Or refrig?
Could you give the recipe in baker’s percentage so we could scale to requirement . Appreciate this help. Thank you
Great bread and great channel. I did this exact recipe but my baguettes came out of the oven a bit skinny and undersized. Disappointing. Any tips?
Thank you very good 👍
Thanks for a great video. Any suggestions for making a micro batch (like two baguettes only) - it seems like the quarter-pinch of yeast for the poolish might be a problem?
small batches are hard to measure, perhaps make half the batch, if you have extra bread, it freezes well.
Amazing channel!
A guten Appetit Mittagessen
Well done
It would have been helpful to have you slice one loaf to see the texture achieved.
where was the poolish stored for fermentation? refrigerator or room temp.
I just found your UA-cam channel site and think it"s great. As the wife and I love a good baguette, I want to give it a try. What is your thoughts on adding malt powder to the flour?
Malt powder is a good choice, remember it will add to the fermentation as free sugars, and deepen the color during the bake. Add only up to 0.5%.
I've been wanting to learn about using poolish in recipes so thank you. Would the same math apply to other recipes, like Pan de Cristal?
Looks delicious
Would like to know we’re did you place the water thank you for showing me how to do begets
Nice video! However, I wish that you had included more details of quantities so a beginner like me could make it.
I have a 12 year old starter. Can I use that in this recipe?
Loved it but the CAM WAS TOO FAR I WISH IT ZOOMED ON THE SCORING THE BREAD BEFORE BAKING..OVERALL THANKS A TON.
Very nice video. You do a great job of explaining. I have a question. I have a small resort in the. Bay of Panama. and my temp is 84. to 88 most days and 72 to 76 over night.we have an open kitchen. I'm going to assume that I use cold water for the polish and just judge the time to at least double in size? After final dough same thing bulk proof to near double? What I'm doing now is mixing all the dough and developing strength over the first two hours. no mixer. Goes into the fridge overnight shaping the next morning and baking. It is working OK but I want to try your method. Thank you in advance for the reply
Thanks for the support.
For the poolish, you are correct about lowering the water temp, and if the overnight temperatures are in the 70's you will have success. A poolish is at maximum fermentation when it increase about 2.5 its original size. Look for it slightly recede, as shown in the video.
excellent
Hello, quick question...what would you do if your dough is too cold like in winter or too warm?
Did the poolish have a cold ferment, a room temperature proof, a warm ferment? Did you say? Just wondering what temp it was fermented at. Thank you.
I was wondering the same