** 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.
Magnifique ! They really look like the baguettes we buy in France ! I recently learned from a documentary with Gérard Depardieu that baguettes were created when the Paris metro was being built. The workers kept fighting with knives (they had pocket knive to cut the big round bread) and so the builders asked the boulangers to make a bread that could be cut with only hands, so they could ban knives in the construction site ! And the baguette was born! So thank you to the French workers who were little too nervous ! I don't know if anyone cares but i thought it was a goof story !
Made a batch yesterday using normal home oven with steam pan, results were great! It had the best result of all the times I tried using other recipes. The baguettes were crunchy outside and soft inside. Wish I could post the pictures. Thanks for the awesome recipe and technique!
I never tried straight method before! It came out pretty good! I like it! I just need to learn how to slush perfectly to make it looks prettier... I don’t have a cast iron pans, so I used 2 cookie sheets. It worked very well. Thank you for a great recipe!
I was skeptical of the short final proof but these are some of the best looking baguettes I've ever made!! Got nice ears, wonderful oven spring and the crumb was nicely open and well distributed. Recipe to keep for sure!!😍
Wow thats magic! I meant,, i never thought that I would do the final proofing only 30 minutes tho! I must try this recipe! Thank you for sharing! Cant wait to see the ears and the beautiful crumbs!
I just made the baguettes and they are DELICIOUS !!! after watching hundreds of videos on no-knead bread, yours is a keeper ! I like that I can make the dough the SAME DAY ! also, the bread has great flavor. Thanks again for posting !!
Tried making baguette with this recipe today. Absolutely amazing!! Thought I would failed actually but it turned out great. The folding part is pretty essential (I followed exactly how it’s done in the video)
So, I have been reviewing techniques on how to prepare a proper baguette. I've witnessed so many videos (though sincere they are), that the process many were using were kneading and deflating the dough too harshly. I seriously appreciated how delicate and respectful you were to creating the final crumb. I am literally in the moment of making my 2nd trial practice baguette today, and your process defines how it should be done. Just beautiful! I appreciated (and respect) this video very much, thank you.
I've made this a lot of times - it's really SO GOOD and not hard at all (compared to a lot of other youtube videos)!! You guys need to give this a try.
@@khairinaamri2027 i followed the recipe so used both bread and plain flour. but i think you could find other recipes that use only plain flour if that's all you have.
I just made your 77% hydration ciabatta and would like to say this was the best bread I have ever made . I am 65 and baking for awhile. Will try this one next. Just subbed. Thanks for sharing.
i fell in love with your attitude, technique, simplicity and perfection of videos... in a row... i have watched all the videos. i appreciated and respected you! love from Turkey!
Thank you for sharing with us those yummy recipes. I was wondering what is the protein percentage of all purpose and bread flour that you use. And something more, some other recipes that I ve watched call for 0.4 or 0.8 gr of instant yeast. How can one measure it precisely? Are there so sensitive kitchen scales? Thank you again! Keep up with the fantastic work!!
Protein content of all purpose flour: 9 ~ 11% Protein content of bread flour (strong flour): 12-13% I use a balance that can measure 0.1g. Thanks for watching!
Hi and thanks for all your great recipes :) About the temperature of the water, do you use the conventional Kitchen Temp + Flour Temp to determine your water temperature? Calculated like this knowing that the base bakery temperature is 60 degree : As exemple, if the temperature in your kitchen is 22deg and your flour temperature is 23, for a total of 45, your water would have to be at : (60-45)=15deg. Or do you always use water at 27deg?
I do not use specific calculations. I use cold water in summer and only use lukewarm water in winter ^^ The final dough temperature is about 24 degrees Celsius. Thank you for watching!
Hi! Thanks for this amazing recipe! I did it and I achieved that open crumb as you did. Maybe you can help me, the only issue was my oven spring (cuts didnt open) and the baguettes didn't have a good crust. I imagine they could have overproofed, i dont have a precision scale and I think I used a bit more yeast. What so you think?
To find the exact cause, I have to look through all the processes, In my short opinion, there may be a difference in the type of flour, fermentation, temperature, and molding. It also depends on how the dough is cut. Thanks for watching!
@@Mukgling 네 해보니까 밀폐에 의한 스팀가두기 보다도 밀폐에 의한 열전달이 중요했던것 같습니다. 밀폐 없이 분무기질이랑 끓인물 오븐에 같이 넣어둔것과 끓인물 없이 예열된 피자스틸과 롯지팬으로 밀폐해서 구웠을때 중에 후자가 좀더 결과가 잘나오는것 같습니다. 제 추측에는 오븐 투입 후 첫 3~5분 동안의 순간적인 고열이 오븐스프링의 핵심이지 않나 싶습니다.
Hi! I love your videos! Thank you so much! Today I’ve tried to make your baguettes. They came out perfectly outside, but inside they didn’t have as much wholes as on your video. the taste is great though 😊.I followed all your instructions. Just curious what went wrong. Going to try to make another batch tomorrow.
Well, there will be differences in the various factors such as the type of flour, the state of the molding. If you make more, you will feel what you need to supplement. Thank you for watching! Enjoy home baking~!
What you think I am doing wrong , please advice The taste is good , the honeycomb is perfect just the size during the last proofing , they are not getting larger May be letting them proof for 1 hr instead ?
안녕하세요^^ 오븐 안에서 이미 완성된 바게트가 수축되었을 가능성이 있어 보여요! 바게트에서 소리가 나는 이유는 갓 구워서 꺼냈을 때 순간적으로 수축하면서 껍질에 보이지 않는 크랙이 생기면서 타닥타닥 소리가 나는 것으로 알고 있습니다. 보통 오븐의 성능이 매우 좋은 경우에 그런 소리가 더 잘 나오는거 같아요!
just came across your video and love the mini baguettes. Good for beginner bakers to try as we don't want to experiment on huge amount of flour. I wonder how flavorful the bread is being you don't ferment overnight and you don't use any sourdough starter?
Your video recipe are clear and easy to follow. The amount of ingredients are small and just nice for 1 or 2 person thus minimising wastage. Thank you so much.
If I use active dry yeast instead of instant yeast, can I get same results? what differences? Use more yeast? Dissolve in water first? Don't add salt directly? Proof for longer?
I have never used active dry yeast. However, I know that the method of use is different from instant dry yeast. I know that active dry yeast should be used after putting it in lukewarm water and soaking it for a while. Other than that, we believe that the amount of usage may be the same. In theory, yeast and salt should not be in direct contact. We know that the osmotic pressure of salt damages the yeast cell walls. However, after I disperse the yeast in water, I immediately add salt and dissolve it. This is because it is the easiest way to knead when you have to knead only by hand. Of course, the results are great, as opposed to theory.
Hi. Nice video. I am in the process of making your recipe. Maybe you have already answered this but how many times do i fold the dough during the folding process? Is it only 4 folds or do I fold for a specific number of minutes? Thank you
@@Mukgling which brand flour do you use to make such aperfect beead? I tried many times as you did in the video,but never got the perfect holes in bread.maybe I should change the flour!
Hi, thanks for the video. I just found you and subscribed. I’ve been doing no Knead breads and rolls for a long time. Normally it’s 1/4 to 1/2 tsp yeast, high hydration dough, and bulk ferments long, 8- 18 hours. I don’t see long fermentation’s on your breads in place of kneading??
When I do long fermentation, it is time to make dough in the evening and baking the next day. It is because there is no time. When I have time, I bake at short fermentation time. Thank you ^ ^
✨르방으로만 만든 사워도우 바게트✨ T65로만 할 땐 기공이 안나왔는데, 중력분을 섞고 최대한 성형을 조심해서 했더니 드디어 기공을 볼 수 있었습니다. 반죽이 많이 질어서 성형이 어려워서 다음에 만들 때는 물 양을 좀 줄여보려고요! 미니 오븐이라 모양이 찌그러졌는데, 미니 오븐 사용할 땐 3등분 해서 3개로 만드는 게 좋을 것 같습니다 : ) [재료] 중력분: 165g T65: 88g 물: 181g 소금: 5g 스타터: 60g 1. 물에 스타터 넣고 밀가루 넣고 30분 오토리즈 2. 30분 후 소금넣고 소금이 섞일 때까지 반죽 3. 30분 간격으로 4회 폴딩 4. 실온 2시간 발효 5. 덧가루 뿌리고 가성형하고 30분 쉬기(오븐 230도 예열 시작) 6. 바게트 모양으로 성형 후 2차 발효(눌렀을 때 살짝 자국이 남을 때까지 30분-1시간) 7. 스코어링(쿠프내기)하고 테프론 시트 덮어서 230도 오븐에 넣고 물을 분무기로 4-5회 빠르게 분사 5분 뒤 테프론시트 제거 후 10-15분 굽기
** You can set subtitles in the screen. ** If you expand the video text body, You can see detailed recipes, descriptions, materials, and quantity. Thanks for watching!
You are one great baker! I've been watching several of your bread videos and they all look fantastic. Question: for the loaves that you don't want to bake right away, do you put them in the fridge after the initial shaping? Or after you have divided the dough each to 100 gr.? How long can they stay in the fridge? How long do you need to let them stay at room temperature? Thanks!
The remaining dough(about 200g) was not managed separately. I just baked the loaves after stay at room temperature for about 1 hour. The shape is ugly, but the taste was always good. Thank you for watching!
안녕하세요. 영상 잘 보고 있습니다. 저는 케이크류는 몇번 만들어 봤는데 빵은 너무 어렵게 느껴집니다. ^^; 그래도 한 번 시도해 보려고 마음의 준비 중입니다. ( 왜 맘의 준비가 필요한지.. ;; ) 일단 바게트 한 번 해보려구요. 저는 더치 오븐은 없는데.. 무쇠 팬과 웍이 있어서요. 일단 그걸로 해보려는데..그게 지금이 16cm 인지라.. 바게트를 작게 (짧게) 성형해야 할 것 같아서요.. 19cm 보다 작게 성형해도 같은 시간으로 구워야 할까요? 아님 시간을 짧게 조정해야 할까요? ㅎㅎ 성공했으면 좋겠는데.. 영상 너무 잘 보고 있습니다. 감사합니다~
Mukgling 드뎌 오늘 바게트 만들었어요. ^^ 인스타에 사진은 올렸는데. 여러가지 미흡한게 있긴 했어요 ㅎㅎ 쿠푸 만들때 부엌칼 이용했더니 안 터진거. 오븐 온도가 충분히 높지 않아서 바삭함이 약간 부족한거. 제빵은 첨이라 질고 늘어지는 반죽 성형할때 어리둥절 우왕좌왕 했던거.. 5시간 가깝게 걸린것 같은데.. 첫 바게트 베이킹 절반의 성공으로 생각하려구요.. 영상 항상 감사하구요..바게트는 몇 번 더 해보려구요. 감사합니다~~
바게트는 밑불(돌바닥)과 윗불이 매우 높은 데크 오븐에서 굽게 되면(충분한 스팀과 함께), 윗 표면은 뜨거운 증기로 덮혀 있어 껍질이 덜 형성 된 상태에서, 밑불의 강한 열이 치고 올라오면서 순식간에 내부가 팽창하게 됩니다. 그렇게 되면 윗면에 칼집 낸 약한 부분이 거칠게 터져 부풀게 됩니다. 하지만, 컨벡션 오븐으로 굽는다면? 데크와 다르게 바게트 반죽을 철판에 팬닝후, 철판을 컨벡션에 집어넣습니다. 철판자체는 열원이 아닙니다. 이 상태에서, 컨벡션 안에는 건조한 열풍이 돌고 있습니다. 그렇게 되면 바게트의 윗부분이 먼저 껍질이 형성됩니다. 그러면서 천천히 바게트 내부가 팽창하게 됩니다. 내부가 팽창하게 되니, 어딘가는 터져 나와야 겠죠? 껍질이 덜 형성된 약한 부분, 바닥과 윗면의 사이 옆구리가 터지게 될 가능성이 높아집니다. 컨벡션으로 하드한 빵을 굽게되면 나타나는 현상입니다. 그래서 저 같은 경우, 롯지 더치오븐을 사용하면서 그 부분을 보완하고 있습니다. 가정용 오븐에서는 롯지 없이는 하드빵을 잘 만들기가 어려운 것 같습니다 ㅠㅠ 시청해주셔서 감사합니다^^
롯지뚜껑을 덮어 굽는것과 일반 트레이에 굽는 것은 차이는 매우 큽니다. ^^ 고온으로 예열된 롯지팬에 반죽을 넣게되면, 내부는 완전 밀폐된 고온, 고습의 상태가 됩니다. 즉, 반죽 내부에 빠른속도로 열이 전달되어, 표면이 말라 껍질이 형성되기 전에, 크게 부풀고 익게 됩니다. 그렇게 되면, 훨씬더 촉촉한 내상과 얇고 바삭한 껍질을 얻을 수 있습니다^^ 감사합니다^^
I really recommend you try out a 12-16 hour refrigerated 100% poolish using 1/4 tsp of yeast per 200g flour. You'll love the flavor! Just make sure to use warm water in the final mixing of the dough. I learned this for John Kirkwood's ciabatta video. Thanks again for your great video!
@@알리팡팡 유지가 들어가게 되면 거친 큰 기공보다 조밀한 내상이 나오게 됩니다. 물론 유지의 양이 따라 달라질수 있지만, 일반적으로 바게트에 버터를 넣지 않습니다. 업소용 오븐이 어떤건지 모르겠지만, 제 레시피대로 160도에서 구웠는데 색이 짙게 나왔다면, 오븐온도가 맞지 않거나, 오븐의 위 아래 높이가 매우 낮을 것 같습니다. 바닥색이 안난다는것은 데크오븐이 아닌지요?
I tried this and it went really well and tasted good and was super crunchy outside but didnt get the big holes inside. I wonder if I over worked the dough.
The way to get big holes is to match the whole process. All factors are very important-whether the flour is appropriate, the state of development of the dough, the degree of fermentation, the method of shaping, the performance of the oven.
Even depending on the product type of deck oven, the temperature setting is very different. We ask for your understanding that we cannot provide specific information.
Great one! I see that your bread recipes are mostly very 'spongy' with a lot of air pockets, which is how I like my bread to be. I wanna know what's the secret behind it? What's the key point?
여기 덕분에 제가 지금까지 빵을 잘 만들고 있답니다. 여기는 밀가루 물의 비율이 2:1 정도인데 저 같은 경우는 그렇게 하면 너무 반죽이 질어서 3:1 이상으로 하고 있습니다. 그리고 물이라고 하면 당연히 정수기의 정수된 물을 쓰실 수도 있는데, 수돗물을 쓰시면 밀가루하고 물이 융화가 되어서 반죽이 더 쉽답니다.
You can bake without the lodge. I used the lodge to compensate for my lack of oven performance. Depending on your oven performance, using the lodge will make it even better! If you don't have the lodge, as you said, pour boiling water over it for a steam effect!
What if I don’t have a baking chamber? Or a big enough pot.? I would like to put it in the oven in a baguette mold. . Is it possible? How to bake it then?
There will be a big difference from using only the baguette mold. Household ovens have poor performance, so lodge pans must be used to preserve heat and steam. Thanks for watching.
Hi! Thank you so much for this tutorial video. I have a question, If I take one kilo of All Purpose flour and I'll add to it the B's amount to make it 14% Gluten as bread flour, will this work? Or do I need to buy the Semolina version of bread flour? Which flour(s) by brand did you use? Thanks a LOT! Amazing content and presentation!! Subscribed.
I use CJ's flour. cj is korean food company. If you want to make the 14% gluten, you should check your All Purpose flour's gluten %. and check the bread flour's gluten. and mix together to 14% gluten after calculation of their gluten ratio. Thank you for watching and subscribed!
I got this information from the Manufacturer: Inner Dimensions 36CM (W) x 37CM (D) x 27CM (H). Does this help? Thank you so much for replying. If LCC3 is not ideal, how many quart combo cooker is ideal for this type oven? Love your videos, Subbed your channel!
The length of the lodge combo cooker (including the handle) is about 42cm. So it is not suitable for the oven you have. I do not know exactly about other combo cookers, but if you look at sites like Amazon I think you'll find a combo cooker of the right size for your oven. Thank you~!
Thank you so much for your reply. I will look for other alternatives. Could you also let us know what is the protein content of your all purpose flour and Strong flour. It seems that the protein content can vary so much from country to country and in my country we do not get a variety of flours. I use Vital wheat gluten to strengthen the flour protein percentage. Final bread depends so much on flour. I am amazed how you manage to get such lovely open crumb. So please do include this information in your description. Beautiful videos and thank you for taking so much time to write down in detail about your recipe, especially the Bakers percentage which no one else seems to be doing. Thank you.
I'm sorry I have to express it in short sentences before I answer. Because I can not speak English. all purpose flour : 9% protein Strong flour: 13% protein Questions are always welcome! Thank you~!
이 레시피대로 해서 바게뜨 성공했어요. 15년된 미니오븐으로요. 240도가 최대온도라 그걸로 30분 이상 예열한 후에 넣었어요. 쿠프 낸 게 저만큼 벌어지진 않았지만, 공기 구멍도 있어요. 맛도 완전 바게뜨~ 책 보고 15분씩 반죽해서 여러 차례 시도해도 다 실패해 겉이 딱딱한 식빵처럼 됐었는데 이렇게 쉽게 성공이라니! 너무 기뻐 댓글 남깁니다. 아가 다루듯이 살살 섬세하게 매만지며 성형하는 것이 비법일까요?ㅎㅎ 사진도 보여드리고 싶은데 방법이 없네요. 과정은 쉽고, 결과는 훌륭한 레시피 감사합니다. 차차 다른 빵들도 시도해보려고요. 아 저도 빵 만들때마다 쓰시는 저 6리터짜리 통 샀어요. 편하고 좋네요.^^ 롯지는 미니오븐에 안 들어가서 일단 위시리스트에 넣어놨어요. 아 참! 사용하시는 나무 작업대는 어떤 제품인지 알려주실 수 있나요? '나무 도마' 이렇게 검색해봤는데 안 나오네요. 부탁 드립니다. ♡
성공하셨다니 기쁩니다~!^^ 아기 다루듯이 반죽을 만지는것도 매우중요합니다! 오븐의 성능도 매우 중요하구요^^ 6리터짜리 통 뚜껑이 같이 있어서, 매우 편합니다^^ 작업대는 나무식탁입니다^^ 빵먹을때 두는 도마는 일반 마트에 파는 평범한 도마입니다^^ 다른 영상도 많이 있으니 천천히 만들어보세요~^^
** 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.
Thanks so much, i love your video***
Happy baking!
I extended . I see the titles but no quantity ??
@@dmatmor If you expand the video text body under video screen,
You can see detailed recipes, descriptions, materials, and quantity.
Mukgling 한국어
Magnifique ! They really look like the baguettes we buy in France ! I recently learned from a documentary with Gérard Depardieu that baguettes were created when the Paris metro was being built. The workers kept fighting with knives (they had pocket knive to cut the big round bread) and so the builders asked the boulangers to make a bread that could be cut with only hands, so they could ban knives in the construction site ! And the baguette was born! So thank you to the French workers who were little too nervous ! I don't know if anyone cares but i thought it was a goof story !
This is very useful for the first time.
Thanks for watching!
I think that it is a beautiful story to accompany a wonderful Baguette🥖.
Made a batch yesterday using normal home oven with steam pan, results were great! It had the best result of all the times I tried using other recipes. The baguettes were crunchy outside and soft inside. Wish I could post the pictures. Thanks for the awesome recipe and technique!
I'm glad you made it! Thank you for always having fun baking.
Your videos are therapy to me, no abnoxious music no dumb commentary. Well explained, great job.👍
Thank you very much! Happy baking bread!
I never tried straight method before! It came out pretty good! I like it! I just need to learn how to slush perfectly to make it looks prettier... I don’t have a cast iron pans, so I used 2 cookie sheets. It worked very well. Thank you for a great recipe!
Thanks for watching!
Happy baking bread!
Honestly, THE best on UA-cam ... and I've watched about a gazillion of them. WOW !!!
Thank you very much! Happy baking bread!
I was skeptical of the short final proof but these are some of the best looking baguettes I've ever made!! Got nice ears, wonderful oven spring and the crumb was nicely open and well distributed. Recipe to keep for sure!!😍
Thank you very much! Happy baking!
Did it really work as it's explained and came out of the oven exactly the same???
Glenn Peter, absolutely! I've used this recipe and technique dozens of times.
ua-cam.com/video/V0siEcO7kNc/v-deo.html
Wow thats magic! I meant,, i never thought that I would do the final proofing only 30 minutes tho! I must try this recipe! Thank you for sharing! Cant wait to see the ears and the beautiful crumbs!
I just made the baguettes and they are DELICIOUS !!! after watching hundreds of videos on no-knead bread, yours is a keeper ! I like that I can make the dough the SAME DAY ! also, the bread has great flavor.
Thanks again for posting !!
Thank you very much!
Mukgling has produced videos so that anyone can easily make bread.
happy baking ^^
@@Mukgling1:15 1:17
Tried making baguette with this recipe today. Absolutely amazing!! Thought I would failed actually but it turned out great. The folding part is pretty essential (I followed exactly how it’s done in the video)
Thank you very much! Happy baking bread!
So, I have been reviewing techniques on how to prepare a proper baguette. I've witnessed so many videos (though sincere they are), that the process many were using were kneading and deflating the dough too harshly. I seriously appreciated how delicate and respectful you were to creating the final crumb. I am literally in the moment of making my 2nd trial practice baguette today, and your process defines how it should be done. Just beautiful! I appreciated (and respect) this video very much, thank you.
Thank you for your good evaluation.
Happy baking!
본 것 중에 제일 구멍도 숭숭 잘 나고 맛있어 보이는 레시피네요 꼭 해먹어 볼게요
정말 맛있습니다^^ 시청해주셔서 감사합니다! 즐거운 베이킹 하세요!
This cannot be called "authentic". It looks (and should taste) way better than any French baguette I ever had.
Thank you very much! happy baking bread!
Thanks for sharing this video. I tried and succeeded. Looking forward for your next video.
Thank you!
Wonderful Bread Baguette Making. Great 👍 Job Sir.
I baked Ciabatta following your recipe. Best ciabatta ever.
I will try this as well . Thanks
Thanks for watching
Happy baking bread!
I baked this baguettes and they were amazing! Thank you so much for this recipe!
good~ happy baking~! :)
Where can I get the measurements?
I've made this a lot of times - it's really SO GOOD and not hard at all (compared to a lot of other youtube videos)!! You guys need to give this a try.
Thank you very much! Happy baking bread!
Hi, do u use bread flour, or plain flour will do?
@@khairinaamri2027 i followed the recipe so used both bread and plain flour. but i think you could find other recipes that use only plain flour if that's all you have.
진짜 제가 한2년째 만들어먹고있는데 쫄깃하고 레전드 입니다.
시청해주셔서 정말 감사 합니다^^ 즐거운 베이킹 하세요~!
LOVE watching your video demonstrations. I could watch them ALL day. Please keep sharing your wonderful baking adventures!
Thank you very much! Happy baking bread!
Сколько терпения и труда вложено, но результат того стоит. Браво пекарю!
Thanks for watching!
Beautiful crumb and crust on these baguettes.
Thank you very much!
I just made your 77% hydration ciabatta and would like to say this was the best bread I have ever made . I am 65 and baking for awhile. Will try this one next. Just subbed. Thanks for sharing.
Thank you very much! Happy baking bread!
Made the ciabatta today and love it! Congratulations for the channel👏
@@igornunes4938 Thanks for watching! Happy baking bread!
i fell in love with your attitude, technique, simplicity and perfection of videos... in a row... i have watched all the videos. i appreciated and respected you! love from Turkey!
Thank you very much! Happy baking bread!
Wow I really liked the results! Thank for sharing this video I will try to follow your way! 😍
Thanks for watching! Happy baking bread!
Thank you for sharing with us those yummy recipes. I was wondering what is the protein percentage of all purpose and bread flour that you use. And something more, some other recipes that I ve watched call for 0.4 or 0.8 gr of instant yeast. How can one measure it precisely? Are there so sensitive kitchen scales? Thank you again! Keep up with the fantastic work!!
Protein content of all purpose flour: 9 ~ 11%
Protein content of bread flour (strong flour): 12-13%
I use a balance that can measure 0.1g.
Thanks for watching!
와 빵은정말 매력적이에요!! 저도 얼른 도전해보고싶어요 영상 감사합니다😊
시청해주셔서 감사합니다!
Tried out your recipe and method. The baguette was a success. Thanks for sharing.
Thank you for watching!
Hi and thanks for all your great recipes :) About the temperature of the water, do you use the conventional Kitchen Temp + Flour Temp to determine your water temperature? Calculated like this knowing that the base bakery temperature is 60 degree : As exemple, if the temperature in your kitchen is 22deg and your flour temperature is 23, for a total of 45, your water would have to be at : (60-45)=15deg. Or do you always use water at 27deg?
I do not use specific calculations.
I use cold water in summer and only use lukewarm water in winter ^^
The final dough temperature is about 24 degrees Celsius.
Thank you for watching!
Hi! Thanks for this amazing recipe! I did it and I achieved that open crumb as you did. Maybe you can help me, the only issue was my oven spring (cuts didnt open) and the baguettes didn't have a good crust. I imagine they could have overproofed, i dont have a precision scale and I think I used a bit more yeast. What so you think?
To find the exact cause, I have to look through all the processes,
In my short opinion, there may be a difference in the type of flour, fermentation, temperature, and molding. It also depends on how the dough is cut.
Thanks for watching!
롯지 콤보는 없고 피자 해먹을때 쓰는 8mm 두께 스텐레스 베이킹스틸은 있는데 어떻게 활용하면 좋을까요? 콤보가 없어서 그런지 뭘해도 오븐스프링이 풍성하게 안일어납니다 ㅜ
가정용 오븐의 부족한 성능을 보완하기 위해 롯지를 사용하는거라서 ㅠㅠ
롯지처럼 뜨겁게 밀폐 할 수 있는 도구가 있으면 좋을 듯 합니다!
@@Mukgling 네 해보니까 밀폐에 의한 스팀가두기 보다도
밀폐에 의한 열전달이 중요했던것 같습니다.
밀폐 없이 분무기질이랑 끓인물 오븐에 같이 넣어둔것과
끓인물 없이 예열된 피자스틸과 롯지팬으로 밀폐해서 구웠을때 중에
후자가 좀더 결과가 잘나오는것 같습니다.
제 추측에는 오븐 투입 후
첫 3~5분 동안의 순간적인 고열이 오븐스프링의 핵심이지 않나 싶습니다.
@@누리-q8e 좋은 정보이네요!
아마도 전자의 경우, 분무기질, 끓인물을 해도 오븐의 성능 때문에 큰 의미가 없었을지도 모릅니다.
즐거운 베이킹 하시고, 좋은 정보 감사합니다!
ce n'est pas du tout comme cela qu'on fait le pain en France ! mais je félicite votre travail minutieux ! c'est très agréable a regarder...
Thanks for watching! Happy baking bread!
@@GG-ex5bk Thanks for watching!
That is the most amazing looking Bread Great Job !!! you definitely make it look so easy
Thanks for your praise~!
Happy baking~!
Quantities ? Ingredients ?
Hi! I love your videos! Thank you so much! Today I’ve tried to make your baguettes. They came out perfectly outside, but inside they didn’t have as much wholes as on your video. the taste is great though 😊.I followed all your instructions. Just curious what went wrong. Going to try to make another batch tomorrow.
Well, there will be differences in the various factors such as the type of flour, the state of the molding. If you make more, you will feel what you need to supplement.
Thank you for watching! Enjoy home baking~!
What you think
I am doing wrong , please advice
The taste is good , the honeycomb is perfect just the size during the last proofing , they are not getting larger
May be letting them proof for 1 hr instead ?
Could you describe in detail the ingredients you use?
Please ask for the oven you are using and the room temperature.
바게트 기공도 마음에들고 성공적으로 했어요 ^^아쉬운점은 꺼내었을때 바게트에서 소리가 왜 안날까요?타다닥 소리 듣고싶어요~~저는 위즈웰230도 까지 올라가구요 뚜껑어뵤이 무쇠냄비달궈서 구웠어요~~
안녕하세요^^ 오븐 안에서 이미 완성된 바게트가 수축되었을 가능성이 있어 보여요!
바게트에서 소리가 나는 이유는 갓 구워서 꺼냈을 때 순간적으로 수축하면서 껍질에 보이지 않는 크랙이 생기면서 타닥타닥 소리가 나는 것으로 알고 있습니다.
보통 오븐의 성능이 매우 좋은 경우에 그런 소리가 더 잘 나오는거 같아요!
just came across your video and love the mini baguettes. Good for beginner bakers to try as we don't want to experiment on huge amount of flour. I wonder how flavorful the bread is being you don't ferment overnight and you don't use any sourdough starter?
It is moist with a lot of moisture, and the crust is crisp.Thanks for watching! happy baking bread!
Wow! I’m gonna try this. I like same day bake.
Lovely watching and wishing I were there at the tasting.
Happy baking bread! Thanks for watching!
Your video recipe are clear and easy to follow. The amount of ingredients are small and just nice for 1 or 2 person thus minimising wastage.
Thank you so much.
Thanks for watching! happy baking bread!
사워도우 천연발효종으로만들고싶은데 이스트대신 넣는 양을 알 수 있을까요? ㅜㅜ 사워도우 바게트를 꼭 만들어보고싶어요.. 소중한 레시피 항상감사합니다! 외울만큼 여러번보고있어요
사워도우로 만들어봤는데 이스트는 그대로 투입했었습니다.
ua-cam.com/video/pDClMani6aA/v-deo.html
위 링크로 들어가시면 사워도우와 이스트를 함께 넣은 레시피를 보실 수 있습니다.
시청해주셔서감사합니다!
짱!!!!!!! 대박!!!!!!! 만들어 보았어요. 내가 만들었지만 믿을 수가 없었어요. 바삭함, 맛...먹기 아까워 아껴 먹었네요 ㅎ ㅎ ㅎ ㅎ
정말 맛있었겠어요 ㅠㅠ 갓 구워진 바게트의 맛은 정말 대단한 것 같아요^^ 감사합니다!
혹시 프랑스밀가루 사용하신건가요?? 집에 일반 브랜드 강력, 중력분 밖에 없어서용..ㅠㅠㅠ
일반 강력, 중력 사용하였습니다^^ 시청해주셔서 감사합니다!
알려주셔서 감사드립니다! 영상 보고 잘 만들어보겠습니다!ㅎㅎ
집에 오븐이 컨벤션이라서 맨날 고민하다가 댓글 읽다보니 가능할거 같아서 만들어봤어요! 원리를 잘 설명해주셔서 맛있게 잘 만들어 먹었습니다 ㅎㅎㅎ 맛있는 레시피 감사합니다!
좋게 봐주셔서 감사합니다! 즐거운 베이킹 하세요!
안녕하세요! 좋은 레시피 감사합니다 지금 반죽 첫 휴지중인데 집에 무쇠팬은 있는데 뚜껑이 없어요...뚜껑없이 무쇠팬에 굽는 게 나을까요 그냥 오븐팬에 굽는게 나을까요?
미리 뜨겁게 예열시킨 무쇠팬에 굽는게 나을거같아요!
If I use active dry yeast instead of instant yeast, can I get same results?
what differences?
Use more yeast? Dissolve in water first? Don't add salt directly? Proof for longer?
I have never used active dry yeast.
However, I know that the method of use is different from instant dry yeast.
I know that active dry yeast should be used after putting it in lukewarm water and soaking it for a while.
Other than that, we believe that the amount of usage may be the same.
In theory, yeast and salt should not be in direct contact. We know that the osmotic pressure of salt damages the yeast cell walls.
However, after I disperse the yeast in water, I immediately add salt and dissolve it.
This is because it is the easiest way to knead when you have to knead only by hand. Of course, the results are great, as opposed to theory.
@@Mukgling thank you!
@@fergtwomey Thanks for watching! Happy baking bread!
no comment ...is just extraordinary! Amazing!
Thanks for watching! Happy baking bread!
Delicious,!
@@enohect Thanks for watching! Happy baking bread!
Hi. Nice video. I am in the process of making your recipe. Maybe you have already answered this but how many times do i fold the dough during the folding process? Is it only 4 folds or do I fold for a specific number of minutes? Thank you
If you expand the video text body,
You can see detailed recipes, descriptions, materials, and quantity. Thanks for watching,
Amazing!!
If I do the process in the fridge , the time is different?
콤보쿠커가뭔지몰라,😅 그냥했는데도 대에에에박이예요 👍 먹글링님쵝오
빵이 잘 나오셨나보군요!
너무 기쁘네요! 즐거운 베이킹 하세요^^
This stuff is so easy to make but the bread looks like it was made my a master baker.
Thank you very much! Happy baking bread!
yes. i tried. but I doubt. they ddint tell us the exact recipe.
@@screwfaceworld Due to differences in wheat flour, raw materials, and environment
Results may vary. Sorry for the disappointment.
@@Mukgling which brand flour do you use to make such aperfect beead? I tried many times as you did in the video,but never got the perfect holes in bread.maybe I should change the flour!
@@flee-jy3de I used cj company's strong flour and all purpose flour.
Hi, thanks for the video. I just found you and subscribed. I’ve been doing no Knead breads and rolls for a long time. Normally it’s 1/4 to 1/2 tsp yeast, high hydration dough, and bulk ferments long, 8- 18 hours. I don’t see long fermentation’s on your breads in place of kneading??
When I do long fermentation, it is time to make dough in the evening and baking the next day. It is because there is no time.
When I have time, I bake at short fermentation time.
Thank you ^ ^
Mukgling
Can you tell me which is better long fermentation or short one?
질문이 있습니다!! 중간중간에 반죽 손가락으로 살짝 눌러보시면서 확인하시던데 발효상태 짐작하시는건가요? 눌렀을 때 어떤 느낌이 들어야 발효가 잘 된 건가요?
저희집 오븐이 210도까지밖에 안올라가는데 곱돌을 쓰면 그 부분이 보완이 될까요? ㅜㅜ
발효상태 짐작하는 겁니다^^ 발효가 어느정도 진행되면, 말랑했던 반죽이 부풀어올라, 단단함이 느껴집니다. 제가 사용하는 오븐도 예열은 250℃로 설정하지만 220~230℃까지가 최대같아요^^
문제 없어보입니다!
@@Mukgling 단단한느낌이라는게 안에 공기가 차있는 빵빵한느낌?이라고 이해해도 될까요? 팽팽한 느낌인가요😂
@@leenine1235 네 맞습니다. 가스가 차서 팽팽해지는 그런 느낌입니다^^
I have watched hundreds of bread videos...your bread is the BEST LOOKING one...it looks just like a french baguette! I will try it soon ! 👍
Thanks very much! happy baking~!
✨르방으로만 만든 사워도우 바게트✨
T65로만 할 땐 기공이 안나왔는데, 중력분을 섞고 최대한 성형을 조심해서 했더니 드디어 기공을 볼 수 있었습니다.
반죽이 많이 질어서 성형이 어려워서 다음에 만들 때는 물 양을 좀 줄여보려고요! 미니 오븐이라 모양이 찌그러졌는데, 미니 오븐 사용할 땐 3등분 해서 3개로 만드는 게 좋을 것 같습니다 : )
[재료]
중력분: 165g
T65: 88g
물: 181g
소금: 5g
스타터: 60g
1. 물에 스타터 넣고 밀가루 넣고 30분 오토리즈
2. 30분 후 소금넣고 소금이 섞일 때까지 반죽
3. 30분 간격으로 4회 폴딩
4. 실온 2시간 발효
5. 덧가루 뿌리고 가성형하고 30분 쉬기(오븐 230도 예열 시작)
6. 바게트 모양으로 성형 후 2차 발효(눌렀을 때 살짝 자국이 남을 때까지 30분-1시간)
7. 스코어링(쿠프내기)하고 테프론 시트 덮어서 230도 오븐에 넣고 물을 분무기로 4-5회 빠르게 분사 5분 뒤 테프론시트 제거 후 10-15분 굽기
르방으로만 만든 사워도우 바게트 맛이 궁금하네요^^
시청해주셔서 감사합니다.
즐거운 베이킹하세요!😀
안녕하세요 질문이 있습니다.
사용하시는 오븐 컨백션인가요?
콤보쿠커의 기능도 궁금합니다.
혹시 컨백션에서 데크오븐의 기능을 하기 위한건가요?
컨벡션 기능이 있는 오븐입니다.
말씀하신대로 데크오븐의 기능과 스팀과 열을 밀폐하여 빠져나가지 못하게 하기 위함입니다^^
시청해주셔서 감사합니다!
무반죽빵 레시피는 외국꺼만 유튜브에 많아서 따라하기 힘들었는데 이렇게 영상으로 보여주셔서 좋아요!! 앞으로도 꾸준히 업로드해주세용ㅋㅋㅋ집에서 잘 따라하면서 해보고있어요!!
Tess Lee 감사합니다~!^^ 시간날때마다 부지런히 올리겠습니다~!^^
Hi , thanks for great recipe and techniques, question pleas , what the size of the first shaped, and if I use water path will be better ? and thanks
If you expand the video text body,
You can see detailed recipes, descriptions, materials, and quantity.
What does water path mean?
Mukgling I mean ( bain marie )
@@fawazalarbash4841 sorry, i don't understand;;
제과류만 만들고 제대로 된 빵은 엄두가 안나서 도전을 못하고 있는 빵알못인데 댓글 질문들 다 대답해주시고 너무 멋져여..... 저도 언젠가는 제빵 공부에 도전해 보고 싶다는 생각이 드네요 👍👍
영상에 나온대로 만드시다보면 재미 있을거에요^^ 즐거운 베이킹 하세요~!
hello! does this recipe only make 2 baguettes?
If so, have you tried to double it?
thanks.
you can make double it!
Thanks for watching
This comment has to be a joke
vous ête un grand chef,magnifique .🎂
Rahma BELAIDI Thank you for watching!
If i use regular tray (i dont have cast iron).. Should i use boiling water methode for crispy skin...?
You should use a tool that can seal out hot heat, such as a lodge pan.
It's a lot different from simply giving steam.
Thanks for watching!
You are the best.....maybe....let me try some more of your recipe....and maybe will be desappear! :))
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If you expand the video text body,
You can see detailed recipes, descriptions, materials, and quantity.
Thanks for watching!
bonjour de France. bravo pour vos vides.avez-vous des conseils de cuisson sur pierre à pain sans Lodge LCC3 ? merci et bonne journée
Il y aura un moyen d'arroser le sol.
Je ne suis pas sûr car je ne l'ai jamais essayé.
Beautiful baguettes!
Thank you very much!
You are one great baker! I've been watching several of your bread videos and they all look fantastic.
Question: for the loaves that you don't want to bake right away, do you put them in the fridge after the initial shaping? Or after you have divided the dough each to 100 gr.?
How long can they stay in the fridge? How long do you need to let them stay at room temperature? Thanks!
The remaining dough(about 200g) was not managed separately.
I just baked the loaves after stay at room temperature for about 1 hour.
The shape is ugly, but the taste was always good.
Thank you for watching!
안녕하세요. 영상 잘 보고 있습니다.
저는 케이크류는 몇번 만들어 봤는데 빵은 너무 어렵게 느껴집니다. ^^; 그래도 한 번 시도해 보려고 마음의 준비 중입니다. ( 왜 맘의 준비가 필요한지.. ;; ) 일단 바게트 한 번 해보려구요. 저는 더치 오븐은 없는데.. 무쇠 팬과 웍이 있어서요. 일단 그걸로 해보려는데..그게 지금이 16cm 인지라.. 바게트를 작게 (짧게) 성형해야 할 것 같아서요.. 19cm 보다 작게 성형해도 같은 시간으로 구워야 할까요? 아님 시간을 짧게 조정해야 할까요?
ㅎㅎ 성공했으면 좋겠는데..
영상 너무 잘 보고 있습니다.
감사합니다~
성형만 짧게 하시면 됩니다^^
다른 부분은 동일하게 하시면 됩니다~!
항상 시청해주셔서 감사합니다 :)
Mukgling 감사합니다~ ^^
@@wpkg8414 즐거운 베이킹 하세요~^^
Mukgling 드뎌 오늘 바게트 만들었어요. ^^ 인스타에 사진은 올렸는데. 여러가지 미흡한게 있긴 했어요 ㅎㅎ 쿠푸 만들때 부엌칼 이용했더니 안 터진거. 오븐 온도가 충분히 높지 않아서 바삭함이 약간 부족한거. 제빵은 첨이라 질고 늘어지는 반죽 성형할때 어리둥절 우왕좌왕 했던거.. 5시간 가깝게 걸린것 같은데.. 첫 바게트 베이킹 절반의 성공으로 생각하려구요.. 영상 항상 감사하구요..바게트는 몇 번 더 해보려구요. 감사합니다~~
@@wpkg8414 인스타 봤습니다^^ 정말 잘 만드셨어요! 여러번 만드시다보면 더 재미있을거에요~! 즐거운 베이킹 하세요^^
Looks and SOUNDS the very best I have seen on UA-cam - must taste really good! My mouth is watering. Thank you for this video.
The skin is crispy and smoky ^^
The inside is moist and rich in flavor. ^^
It is an easy way to make it at home. Thank you for watching!
안녕하세요 휴지할땨 냉장고 보관인가요? 실온보관 인가요?도전해보겠습니다 😅
휴지할때 실온 보관입니다.
자세한 설명이 본문에 있어서 확인해 보시기 추천드립니다^^
즐거운 베이킹 하세요!😀
드디어 만들어봤습니다 ! 근데 저희집오븐은 220도가 한계네유 ㅠㅠ
그래도 한번해보고싶어서해봤는데 옆으로 터지고 안에 공기가 많이 안차서 살짝 질긴 느낌이였어요 밀가루만 써서 그런걸까요 ? 이런오븐에는 바게트를 만들수 없는건가요ㅠㅠ?
바게트는 밑불(돌바닥)과 윗불이 매우 높은 데크 오븐에서 굽게 되면(충분한 스팀과 함께), 윗 표면은 뜨거운 증기로 덮혀 있어 껍질이 덜 형성 된 상태에서, 밑불의 강한 열이 치고 올라오면서 순식간에 내부가 팽창하게 됩니다. 그렇게 되면 윗면에 칼집 낸 약한 부분이 거칠게 터져 부풀게 됩니다.
하지만, 컨벡션 오븐으로 굽는다면?
데크와 다르게 바게트 반죽을 철판에 팬닝후, 철판을 컨벡션에 집어넣습니다. 철판자체는 열원이 아닙니다.
이 상태에서, 컨벡션 안에는 건조한 열풍이 돌고 있습니다.
그렇게 되면 바게트의 윗부분이 먼저 껍질이 형성됩니다. 그러면서 천천히 바게트 내부가 팽창하게 됩니다.
내부가 팽창하게 되니, 어딘가는 터져 나와야 겠죠? 껍질이 덜 형성된 약한 부분,
바닥과 윗면의 사이 옆구리가 터지게 될 가능성이 높아집니다.
컨벡션으로 하드한 빵을 굽게되면 나타나는 현상입니다.
그래서 저 같은 경우, 롯지 더치오븐을 사용하면서 그 부분을 보완하고 있습니다.
가정용 오븐에서는 롯지 없이는 하드빵을 잘 만들기가 어려운 것 같습니다 ㅠㅠ
시청해주셔서 감사합니다^^
Mukgling 이렇게 자세하게 이유를 ㅠㅠ 댓글 감사합니다 ㅠㅠㅋㅋㅋㅋㅋ 포기말고 하나둘씩 사서 늘려야겠어요 ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ
최소의 꼭 필요한 도구만 구비하시면 그 다음부터 반복적으로 만들면 잘 나오게 됩니다~!^^
안녕하세요!! 바게트 정말로 맛있어 보여요!!🤤 이 레시피 정말로 따라해보고 싶은데 집에 광파오븐이라 최고 온도가 200도인데 하드빵이 구워 질까요??
해보지 않았지만 빵은 만들어질거에요!
Mukgling 앗 감사합니다!!😍😍
Amazing work ❤
Thanks for watching! have a good day!
영상 잘 보고있습니다^^제가 손목이 아파서 무반죽 레시피를 활용하고 있는데요~~
집에 롯지팬이 없는데, 롯지뚜껑을 덮어 굽는것과 일반 트레이에 굽는것과 차이가 클까요?
롯지뚜껑을 덮어 굽는것과 일반 트레이에 굽는 것은 차이는 매우 큽니다. ^^
고온으로 예열된 롯지팬에 반죽을 넣게되면, 내부는 완전 밀폐된 고온, 고습의 상태가 됩니다.
즉, 반죽 내부에 빠른속도로 열이 전달되어, 표면이 말라 껍질이 형성되기 전에, 크게 부풀고 익게 됩니다.
그렇게 되면, 훨씬더 촉촉한 내상과 얇고 바삭한 껍질을 얻을 수 있습니다^^
감사합니다^^
아하 그래서 제가만들땐 영상이랑 비슷하게 나오지 않았군요 ㅠㅠ 아무튼 무반죽 레시피 너무좋습니다 ^^ 감사합니다~
시청해주셔서 감사합니다~^^ 즐거운 홈베이킹 하세요~
Thank you so much for your great video! I made some baguettes from using your techniques and a poolish preferment and they turned out great! :D
I really recommend you try out a 12-16 hour refrigerated 100% poolish using 1/4 tsp of yeast per 200g flour. You'll love the flavor! Just make sure to use warm water in the final mixing of the dough. I learned this for John Kirkwood's ciabatta video. Thanks again for your great video!
wasupwas Thank you for watching and advice for baguette method. :D
I’ll try your method! Thank you!
반죽기 사용시에도 동일하게 휴지하면 될까요? 기공이 잘 안나오네요.. 오븐은 업소용 전기오븐입니다 온도는 160도정도로 해도 윗면 색이 짙게 나네요 바닥은 안나서 중간에 뒤집어줍니다.
온도와 휴지 동일하게 하면 됩니다. 오븐이 구체적으로 어떤 것인지 궁금합니다!
@@Mukgling 업소용 전기오븐입니다 사이즈 좀 크고 전기세 많이 먹는거요.. 다른 댓글에 버터 얘기를 하셨는데 버터가 들어가면 큰기공은 무리인가요?
@@Mukgling 손폴딩과 반죽기에 따라 휴지시간 차이는 없다는 말씀이신가요? 반죽기시 글루텐형성된거 확인하고 휴지를 했는데 님 영상보면 거기까지 안가고 조금만 반죽하고 휴지 다시 살짝만하고 또 휴지를 반복해야되나 싶어서요..
@@알리팡팡 유지가 들어가게 되면 거친 큰 기공보다 조밀한 내상이 나오게 됩니다.
물론 유지의 양이 따라 달라질수 있지만, 일반적으로 바게트에 버터를 넣지 않습니다.
업소용 오븐이 어떤건지 모르겠지만, 제 레시피대로 160도에서 구웠는데 색이 짙게 나왔다면, 오븐온도가 맞지 않거나, 오븐의 위 아래 높이가 매우 낮을 것 같습니다. 바닥색이 안난다는것은 데크오븐이 아닌지요?
@@알리팡팡 휴지시간=발효시간 이기도 합니다.
1시간 30분에서 2시간정도 휴지하는데
그시간동안 반죽기로 친 반죽도 1번정도 폴딩을 해줘야 탄력이 생깁니다. 반죽기로 치고 나서 1시간 후에 폴딩한번 해주고 30분 뒤에 분할하는 식으로 하시면 됩니다.
Wow...fantastic...😊
안녕하새요 T55를 넣고싶은데 중력분을 대체하는게 맞는건가요? 프랑스바게트를 만들고싶어서 프랑스밀가루를 구매했는데 밀가루 전량을 대체해도 되는지 아니면 다른레시피를 사용해야하는지 궁금합니다~!
밀가루 전량을 t55로 대체해도 됩니다^^
프랑스밀가루 강력분과 중력분 사이라 보시면 됩니다^^ 즐거운 베이킹 하세요~
I tried this and it went really well and tasted good and was super crunchy outside but didnt get the big holes inside. I wonder if I over worked the dough.
The way to get big holes is to match the whole process.
All factors are very important-whether the flour is appropriate, the state of development of the dough, the degree of fermentation, the method of shaping, the performance of the oven.
@@Mukgling ok thanks👍I really like this recipe. I'm going to try it again.
@@robyndawn ok~! happy baking bread!
If you have any questions, feel free to ask!
다 중력분으로 만들어도 될까요? 강력분이 마침 떨어졌기도 하고 보들보들한 바게트도 좋을것 같아서요ㅎㅎ
중력분으로 하셔도 됩니다^^ 강력분보다 볼륨은 작게 나올 가능성이 있습니다.
다양한 밀가루로 시도해보시면 더 좋은 경험이 될거에요!
it seems the first fermentation is not enough ,because not so much on the surface. but the result is so amazing，can you explain it？thank you
The surface looks dry, so it looks like it.
Thanks for watching! Happy baking bread!
Fantasticcccccccccccccccccccccccc love itttttttttttttttttt
Thanks for watching!
What the temperature for baking if I am using deck oven ,and how many seconds the steam?
Even depending on the product type of deck oven, the temperature setting is very different. We ask for your understanding that we cannot provide specific information.
Hi there! If I double the recipe, do I need to double the yeast as well? 2g of yeast??
Yes, that's right.
Just double the weight of all ingredients, not just yeast.
Thanks for watching! Happy baking bread!
Hi mukgling! Will this work if I use all purpose flour only?
maybe ! Thanks for watching! Happy baking bread!
Great one! I see that your bread recipes are mostly very 'spongy' with a lot of air pockets, which is how I like my bread to be. I wanna know what's the secret behind it? What's the key point?
The type of flour matters first.
The next thing is to get the best fermentation and oven performance out of the way.
@@Mukgling thank you for the reply! ❤️
여기 덕분에 제가 지금까지 빵을 잘 만들고 있답니다. 여기는 밀가루 물의 비율이 2:1 정도인데 저 같은 경우는 그렇게 하면 너무 반죽이 질어서 3:1 이상으로 하고 있습니다. 그리고 물이라고 하면 당연히 정수기의 정수된 물을 쓰실 수도 있는데, 수돗물을 쓰시면 밀가루하고 물이 융화가 되어서 반죽이 더 쉽답니다.
좋은 정보 입니다^^ 즐거운 베이킹 하셔서 기쁘네요~! 좋은 하루 보내세요~!
Hi There! I’m going to make it next week but just want to make sour for the instant yeast, it is 1 gram? Thanks for your answer! 🙏🏻🙇🏻♀️😊
Sourdough is 20% in baker's%!
If you expand the video text body,
You can see detailed recipes, descriptions, materials, and quantity.
Can I bake the baguette without the lodge? And should I bake with convection oven and boiling water at the bottom?
You can bake without the lodge.
I used the lodge to compensate for my lack of oven performance.
Depending on your oven performance, using the lodge will make it even better! If you don't have the lodge, as you said, pour boiling water over it for a steam effect!
@@Mukgling thank you for your replying ♥️
@@doanhuynh333 Thank you!
What if I don’t have a baking chamber? Or a big enough pot.? I would like to put it in the oven in a baguette mold. . Is it possible? How to bake it then?
There will be a big difference from using only the baguette mold.
Household ovens have poor performance, so lodge pans must be used to preserve heat and steam. Thanks for watching.
Hi!
Thank you so much for this tutorial video. I have a question,
If I take one kilo of All Purpose flour and I'll add to it the B's amount to make it 14% Gluten as bread flour, will this work? Or do I need to buy the Semolina version of bread flour? Which flour(s) by brand did you use?
Thanks a LOT!
Amazing content and presentation!!
Subscribed.
I use CJ's flour. cj is korean food company.
If you want to make the 14% gluten, you should check your All Purpose flour's gluten %. and check the bread flour's gluten. and mix together to 14% gluten after calculation of their gluten ratio.
Thank you for watching and subscribed!
Beautiful and detailed Videos! Thank you so much.
Could you tell me if this combo cooker would fit into a 34 ltr oven??
R Gokarn could you tell me inside size(cm) of your oven?
Thank you for watching!
I got this information from the Manufacturer: Inner Dimensions 36CM (W) x 37CM (D) x 27CM (H). Does this help? Thank you so much for replying.
If LCC3 is not ideal, how many quart combo cooker is ideal for this type oven?
Love your videos, Subbed your channel!
The length of the lodge combo cooker (including the handle) is about 42cm.
So it is not suitable for the oven you have.
I do not know exactly about other combo cookers, but if you look at sites like Amazon
I think you'll find a combo cooker of the right size for your oven.
Thank you~!
Thank you so much for your reply. I will look for other alternatives.
Could you also let us know what is the protein content of your all purpose flour and Strong flour.
It seems that the protein content can vary so much from country to country and in my country we do not get a variety of flours.
I use Vital wheat gluten to strengthen the flour protein percentage.
Final bread depends so much on flour.
I am amazed how you manage to get such lovely open crumb.
So please do include this information in your description.
Beautiful videos and thank you for taking so much time to write down in detail about your recipe, especially the Bakers percentage which no one else seems to be doing.
Thank you.
I'm sorry I have to express it in short sentences before I answer.
Because I can not speak English.
all purpose flour : 9% protein
Strong flour: 13% protein
Questions are always welcome! Thank you~!
Great stuff man! U real good baking bread! Im impressed
Thanks for watching!
먹글링님, 위아래 열선있는 오븐이기는 한데 최고 온도가 230도 밖에 안되네요ㅠㅠㅠ. 230도에서도 구워질까요?
230도에서도 구워집니다~!
설탕이 들어가지 않는 저배합 반죽이라
고온에서 구워야 색이 먹음직스럽게 나와요~!
바게트 성공한거 처음입니다..... 대박.. 다른 빵도 만들러갑니다 총총....
축하드려요~! 즐거운 베이킹 하세요~!
Hi great video! Was wondering how much protein / 100g is in your flour?
bread flour(strong) : 12 ~ 13%
All purpose flour : 11 ~ 12%
Thank you!
@@Mukgling Thanks going to try today. You got a very nice crumb!
@@fistsofpanda Happy baking bread!
Can I use only All purpose flour in combination with wheat flour instead of strong bread flour? If yes what will be the proportions. Help please 🙏
Only 100% of all purpose flour can be used!
Please catch gluten well!
Is this like a mini baguette?
Can I cooking the baguette all time with steaming water?
Best regards
Preheating of the oven should be good, and it is good if steaming water is supported there. Thanks for watching! Happy baking bread!
The rest during the first two hours (when the two foldings take place), is this at room temperature? Or in the fridge?
this at room temperature! Thanks for watching! Happy baking bread!
👌 super..
Thanks for watching!
이 레시피대로 해서 바게뜨 성공했어요. 15년된 미니오븐으로요. 240도가 최대온도라 그걸로 30분 이상 예열한 후에 넣었어요. 쿠프 낸 게 저만큼 벌어지진 않았지만, 공기 구멍도 있어요. 맛도 완전 바게뜨~ 책 보고 15분씩 반죽해서 여러 차례 시도해도 다 실패해 겉이 딱딱한 식빵처럼 됐었는데 이렇게 쉽게 성공이라니! 너무 기뻐 댓글 남깁니다. 아가 다루듯이 살살 섬세하게 매만지며 성형하는 것이 비법일까요?ㅎㅎ 사진도 보여드리고 싶은데 방법이 없네요. 과정은 쉽고, 결과는 훌륭한 레시피 감사합니다. 차차 다른 빵들도 시도해보려고요. 아 저도 빵 만들때마다 쓰시는 저 6리터짜리 통 샀어요. 편하고 좋네요.^^ 롯지는 미니오븐에 안 들어가서 일단 위시리스트에 넣어놨어요. 아 참! 사용하시는 나무 작업대는 어떤 제품인지 알려주실 수 있나요? '나무 도마' 이렇게 검색해봤는데 안 나오네요. 부탁 드립니다. ♡
성공하셨다니 기쁩니다~!^^
아기 다루듯이 반죽을 만지는것도 매우중요합니다!
오븐의 성능도 매우 중요하구요^^
6리터짜리 통 뚜껑이 같이 있어서, 매우 편합니다^^
작업대는 나무식탁입니다^^ 빵먹을때 두는 도마는 일반 마트에 파는 평범한 도마입니다^^
다른 영상도 많이 있으니 천천히 만들어보세요~^^
@@Mukgling 답글 감사해요. 혹시 괜찮으시면 구매처 알 수 있을까요? 나무식탁이라고 검색하니 다 다리 네 개 달린 식탁만 나오네요.^^; 저는 이 다음 빵은 올리브치아바타로 정했어요. 그냥 빵 만드는 영상만 봐도 신기하고, 재밌네요.^^
봄나물 다리 4개달린 일반 식탁 맞습니다^^
치아바타도 맛있죠~! 즐거운 홈베이킹하세요^^
Thanks for the video
How many times you fermented the dough?
2 times! Thanks for watching! Happy baking bread!