I backed your bread it’s amazing! Loved this recipe, at the end just before baking I brushed with olive oil, garlic and fresh oregano! Wow I have impressed my husband! Thank you! Hugs from Canada
@@NinikBeckerEatLover viele Grüße auch an Dich aus Deutschland☺😊😀 Dankeschön für das tolle Video😘 Ich habe auch viele Antworten durchgelesen, um zu sehen was auf mich zukommen kann😉 Klingt soweit sehr gut😍 Habe dazu noch eine Frage, darf ich das Mehl durch Dinkel ersetzen??? Eine liebe Freundin verträgt leider nur Dinkel😲😕 Dankescjön nochmal für das Rezept😘
These are a Godsend - thank you! I have to leave my oven at the higher temperature for longer, in order to get a decent crust. Also, made them a second time and added 1/8 teaspoon of ascorbic acid to the dry ingredients, to get a baguette similar to the traditional banh mi roll - worked great! I love this recipe!! Thank you!!
just made the dough and ill update tommorow how the bread turns out! noooo i accidentaly put the dough in the fridge! i put it outside and ill bake it tonight I just made them, and they're cooling. They look SO SO good!!! And taste good!!
Ninik, I always noticed cookbooks mention that the cooked bread should sound hollow when tapped, but I'm not too certain of what that actual sound is because it can vary. Thank you for tapping your baguettes; that sound is now etched in my head. Now I know what to expect from my done loaves!
Thank you, Virginia, yes you're right a hollow sound can be varied depends on the size of the bread. A good larger bread has different hollow sound with the small one.
Your recipes are the best. I love the music. I love watching you create the dough. I’ve always used measuring cups and spoons. But, I bought a kitchen scale and I love it. Far more accurate especially with flour since the weight could vary due to humidity. Also I think the scale is quicker, easier and, you only have the mixing bowl to clean. Keep up the good work Ninek.
hello 944gemma, thank you very much. I'm so glad you enjoyed it. About using a kitchen scale for measuring baking ingredients, that very right. Have a great day!
Hi Ninik, I am unable to find a good baguette where I live. I guess I should make my own. This looks like the perfect recipe. Thanks! Have a happy weekend. Cie
Thankyou Ninik, I realy love your recipe Mini Baguette , I was very pleased with the results I did 3 times and they all turnout perfect, Love it !! Thankyou !!
The bread holes and "hollows" inside the bread are called the "bread crumb" ,.., if you come Out with a good bread crumb after baking your bread, ..you have Mastered the art of baking bread 🍃🌼😊❤❤yumm. .
Thank you for sharing this recipe. I’m going to try them this weekend. If my room temperature is 36C with high humidity, should I leave it overnight in fridge instead?
ณจันทร์ เจ็ดสี : Bread dough kept in the fridge will prevent the dough to rise too quickly in hot and humid weather. Giving time to rise helps improve the taste. When you take it out the next day, give the dough an hour to slowly come back to room temperature, and then continue with Miss Ninik's instructions. I have made this recipe at least 6 times since I first tried it a few months ago. This mini baguette is magical!
Hi Ninik. Thank you for sharing your knowledge and passion for bread. Watching your videos made me realize I haven't really paid attention when making bread...no wonder I wasn't getting fluffy bread. Do you use the oven with fan on or without?
The only difficulty I had was shaping the bread - the dough was very, very sticky and wet and I ended up adding a lot of flour. Besides that, the flavor is very good and it does make a good crust. I’ll definitely make these again (probably next week) and try and get a better shape. Thank you for posting this!
Hello Rueben, yes this dough is very sticky, in that case, please repeat the folding process (lift it up and rest) for a few times until the dough is pliable to handle, may add little flour. Thanks so much for trying out the recipe and the feedback, I appreciate it!
I tried making this bread according to the instructions. The dough turned out wet and very sticky. Left it for another hour each time - in total 14 hours. Ended up using more flour. The end result - the bread crust is hard and the inside very chewy.
Im a big fan of urs too. Today morning i made this. I used plain flour. But my bread turs very heavy. Not as good as urs no holes in it just a 4 dense breads . I dont know where i went wrong. But i will try it again tomorrow. Thx dear
Hi there Nini B! FINALLY, an easy to follow, no BS way of doing baguettes. The metgod I use is from famous French baker and everytime I make them, I feel as if I am building an intricate rocketship. Too fuzzy, no joy. Thank you very much and God bless you mightily for sharing! BTW, this dough can be used to make pain de campagne, yes?
Hello toshiyuki suzuki, thank you for watching and commenting. You are awesome :D This dough is a wet dough, makes people who don't understand will think that the dough was wrong :) You're most welcome. Pain de campagne normally use a sourdough but I think this recipe will work too.
Ninik Becker Thanks, Nini, for the reply. That's the kind of baguette or pain de campagne that I like.... crusty but a little chewy inside..... not too airy and full of holes. Your baguettes will also make great banh mi rolls. Again, thank you😊 Nini, do you happen to speak Russian? I saw a cruffin-like recipe here on youtube but it is in Russian. Please let me know.
I speak a little bit of Russian but is far from perfect :D I see many cruffin recipes including the one you have mentioned. Thanks for the link. We have a similar recipe but slightly different.
Ninik Becker Yup, i have a copy of your cruffin recipe and i have tried it six to seven times. I really want to study different ways of doing recipe and coming up with a super recipe.....😊
This is very easy and simple recipe I would love to try it I have some questions Is it okay if I put the dough in the fridge over night? Because my room temperature will be more than 20°C How if I want to bake it in stove oven that doesn't have temperature control? How long should I bake it? Thanks
Yes, you can put the dough in the fridge overnight and let it warm again at room temperature for the next day. For baking using a stove-top oven, let the oven very hot and bake according to the recipe, then lower the heat to medium until the bread fully baked. Please watch out during baking.
Thanks for the wonderful recipe. I really enjoy all your videos. One question... When you bake the bread is the heat from both top and bottom or just from the bottom?
Ninik Becker. I tried it yesterday. I am so surprised with the results. I had to knead alot in the old recipe-but yours work like magic. All 4 of us had one each- super delicious with a cuppa even without butter. Thanks once again!
I made it exactly with your receipt but the dough after over night is more wet than yours and when I slash after second time rising, the dough can not split and no “ear” after baking
Apple Deseyne, if you find that your dough is too wet, please fold it up and let rise again for an hour or two and fold again until pliable to handle. It needs a lot of practice to get this level of 'ear'. Don't worry too much :)
hello Ninik ! your mini-baguettes look delicious and I am sure they taste wonderful too ! I have a question about the yeast you use. It seems these days there is a lot of confusion about "instant" yeast..some say it is the same as "rapid rise", some say it is different, so.can you tell me what brand you use ? thank you !
Hello from Dom Rep! Baking a pretzels rolls by your recipe and this video showed up as recommended, wow what a crunchiness )) do you have any tip how to safe them fresh and crispy next day?
I backed your bread it’s amazing! Loved this recipe, at the end just before baking I brushed with olive oil, garlic and fresh oregano! Wow I have impressed my husband! Thank you! Hugs from Canada
Hello Fatima, thanks very much! Wow, impressive! I'm so glad you made it. Bravo :) Good idea with olive and garlic, oregano. Hugs from Germany!
Ninik Becker, thanks !
Fatima's Circular Knitting p
M
@@NinikBeckerEatLover viele Grüße auch an Dich aus Deutschland☺😊😀 Dankeschön für das tolle Video😘 Ich habe auch viele Antworten durchgelesen, um zu sehen was auf mich zukommen kann😉 Klingt soweit sehr gut😍 Habe dazu noch eine Frage, darf ich das Mehl durch Dinkel ersetzen??? Eine liebe Freundin verträgt leider nur Dinkel😲😕 Dankescjön nochmal für das Rezept😘
These are a Godsend - thank you!
I have to leave my oven at the higher temperature for longer, in order to get a decent crust. Also, made them a second time and added 1/8 teaspoon of ascorbic acid to the dry ingredients, to get a baguette similar to the traditional banh mi roll - worked great! I love this recipe!! Thank you!!
Thank you, Wren Sylvan, yes that's right and feel free to adjust. I'm so glad you loved it, you're most welcome!
Ahhh the piano is back, I can almost smell the baguettes from here, a little butter on warm bread....heaven!
Hi Eric, I'm so glad you enjoyed the music. You're right, I love warm bread too! Thanks a lot for always commenting.
I have made these and they are delicious! Easy to make and almost foolproof. Ninik is a wonderful teacher. I would recommend any of her many videos.
Thank you very much, Richard. I appreciate it!
Thank you for posting your recipes both in grams and cups. It's so convenient.
My pleasure 😊
just made the dough and ill update tommorow how the bread turns out!
noooo i accidentaly put the dough in the fridge! i put it outside and ill bake it tonight
I just made them, and they're cooling. They look SO SO good!!!
And taste good!!
You can put in the fridge for overnight and let it warm again at room temperature the next day
@@NinikBeckerEatLover really! yay!
Ninik, I always noticed cookbooks mention that the cooked bread should sound hollow when tapped, but I'm not too certain of what that actual sound is because it can vary. Thank you for tapping your baguettes; that sound is now etched in my head. Now I know what to expect from my done loaves!
Thank you, Virginia, yes you're right a hollow sound can be varied depends on the size of the bread. A good larger bread has different hollow sound with the small one.
Your recipes are the best. I love the music. I love watching you create the dough. I’ve always used measuring cups and spoons. But, I bought a kitchen scale and I love it. Far more accurate especially with flour since the weight could vary due to humidity. Also I think the scale is quicker, easier and, you only have the mixing bowl to clean.
Keep up the good work Ninek.
hello 944gemma, thank you very much. I'm so glad you enjoyed it. About using a kitchen scale for measuring baking ingredients, that very right. Have a great day!
You're the best at baking!!! love everything you make. 👍👍👍👍👌👌👌👌
Noki's Kitchen, thanks a lot for the compliment. I'm so glad you loved them :)
Thanks for sharing this video. It's very calming to watch your gentle hands work the dough 😃
Virginia Valentin, you're most welcome and thank you so much for commenting :)
They turned out yummy. I don’t bake that often so this is my first time for these buns oder Brötchen
Thank you, wow you are awesome!
Hey babe! girl you know you are the queen of carbs....crunchy, soft, chewy, buttery, sweet...All that good stuff.
Hey Cameine, welcome back! Queen of Carbs...if you say so lol. Thanks so much!
Thank you so much Ninik! I just made this recipe for my family and it turned out great. Your videos are so helpful!
Sophia G, I'm so glad you made it. Awesome! Thank you!
Fantastic !”👍”And,the piano takes it away !” Love in it...”💞
Hi Patricia, thanks so much. So glad you enjoy the music :)
Perfect recipe and delicious.
Love from Seattle Washington. Awesome recipe again as always. Thanks for teaching 😉. Love you my dear friend. Take care happy weekend!
Hello Sapnindergladman, thanks very much for the supportive comment. Love you too and take care :)
Hi Ninik, I am unable to find a good baguette where I live. I guess I should make my own. This looks like the perfect recipe. Thanks! Have a happy weekend. Cie
Hi Cie Mer, maybe its time to make your own baguette :) Happy weekend too.
Your videos are the best! Thank you!
Thanks very much
I tried the baguette 🥖 this morning was amazing 😉 🥰thank u for the recipe
Glad you liked it!! Bravo, you made it well.
Love the music and the mini baguette. Thank you.
Ging Smith, thanks so much.
One of the most beautiful thing I’ve ever watched! I’m making these ASAP!
Annola Powell, thank you very much. I'm so glad you're enjoying it
Thank you. Just made my dough..it’s resting on the countertop. I’m making it first thing in the morning! I just couldn’t resist:)
Thank you..
You're a gold hand.
Wow, thanks!
Wow! Really amazing in every sense of the word. you are terreffic Ninik, Thank you so much for sharing your efforts with us.👍👍👍❤❤❤
Hi Goergea Gergesm, you're most welcome. I truly appreciate your supportive comments :)
And,your recipe’s !” Super Yummmm !” Thank you for sharing.”👍
Thanks very much, Patricia! Most welcome :)
Bread should not be difficult to make and I just love no kneed recipes will be making these soon...thank you
Hi Teresa, you're right. Thank you for the comment, enjoy baking.
Thankyou Ninik, I realy love your recipe Mini Baguette , I was very pleased with the results
I did 3 times and they all turnout perfect, Love it !! Thankyou !!
Hi Yen Nguyen, thanks so much for making it. Wow...you are awesome!! Congrats 👍
The bread holes and "hollows" inside the bread are called the
"bread crumb" ,.., if you come
Out with a good bread crumb after baking your bread, ..you have
Mastered the art of baking bread 🍃🌼😊❤❤yumm. .
Thank you so much ❤❤
Thank you for sharing this recipe. I’m going to try them this weekend. If my room temperature is 36C with high humidity, should I leave it overnight in fridge instead?
You're welcome. If your room temperature is too warm/hot, please put the dough in the fridge for overnight. Enjoy baking.
Thank you Ninik!
Would the dough rise/double size in the fridge?
ณจันทร์ เจ็ดสี : Bread dough kept in the fridge will prevent the dough to rise too quickly in hot and humid weather. Giving time to rise helps improve the taste. When you take it out the next day, give the dough an hour to slowly come back to room temperature, and then continue with Miss Ninik's instructions. I have made this recipe at least 6 times since I first tried it a few months ago. This mini baguette is magical!
Hi Ninic.Happy weekend.You are the crown of cooking my dear.Always👌👌👌👍👍👍.I respect you very much.❤💖💟💝💞💗💓
Hi Teravet, wow thank you for the awesome comment! My respect for you too, have a nice weekend :)
Hi Ninik. Thank you for sharing your knowledge and passion for bread. Watching your videos made me realize I haven't really paid attention when making bread...no wonder I wasn't getting fluffy bread. Do you use the oven with fan on or without?
madalina isofachescu, you're very welcome. I use without the fan on. Mostly I use top and bottom heat for my recipes. Though, every oven is different.
The only difficulty I had was shaping the bread - the dough was very, very sticky and wet and I ended up adding a lot of flour.
Besides that, the flavor is very good and it does make a good crust. I’ll definitely make these again (probably next week) and try and get a better shape.
Thank you for posting this!
Hello Rueben, yes this dough is very sticky, in that case, please repeat the folding process (lift it up and rest) for a few times until the dough is pliable to handle, may add little flour. Thanks so much for trying out the recipe and the feedback, I appreciate it!
I tried making this bread according to the instructions. The dough turned out wet and very sticky. Left it for another hour each time - in total 14 hours. Ended up using more flour. The end result - the bread crust is hard and the inside very chewy.
Very easy good job mam
Thanks a lot 😊
Hi Ninik, for sure I will try this bread .... thank you for your recipe, greeting from Holland.
Thanks so much, hope you will like it. Have fun!
You are the best.
Thank you, Zainab. You too!
Thank you ilike this recipe❤👍🥰
Most welcome 😊❤
Beatiful bread, very nice, i'll have that with good butter and a nice cup of coffe
Thanks very much Norman. That sounds great, I love coffee too!
Absolute perfection!
Thank you very much
Thanks. Will summon the courage to make this one of these days.
vkash17, you're welcome. This mini baguette doesn't need too much active time to make it.
Very nice thank you
Thank you, Angela Palmer.
Really very delicious and thank you for sharing recipe.
Thanks so much, enjoy!
Lovely
Thank you
Thanks!🤪🤩
Thank you for this video was my first time to make this kind bread and it succeeded ❤️😊
My pleasure 😊 so glad you made it. Well done ❤️
Im a big fan of urs too. Today morning i made this. I used plain flour. But my bread turs very heavy. Not as good as urs no holes in it just a 4 dense breads . I dont know where i went wrong. But i will try it again tomorrow. Thx dear
Joop Brugman, wow thank you very much! Sorry to hear that, it supposed to be light and hollow. Enjoy baking and good luck!
Great video! Beautiful baguettes. Thank you!
Michael Wilson, thank you so much. Enjoy
OMG girl, you did it! I love you and thank you so much 😘❤️
BeeBee, you're most welcome. Love you too :)
WOW WONDERFUL!!
m&mcooking, thank you so much!
Good to know you doing well, am doing well too. All the blessings
Thank you for the recipe....Love the music !!
You're most welcome, Vivian, I'm glad you enjoyed the music!
Great texture, well baked!
Thanks a lot, Tom Tall
As always wonderful !
Thank you for the comment, Sava Ileana Livia
Wonderful, as always!
Martha Asami, thank you very much!
Oh my! 👍Beautiful work, beautiful bread..you are truly gifted with a delicious talent...thanks for sharing!
queeniknowwhoiam, thanks a lot! I'm so happy you enjoyed it...you're most welcome :)
hfañtasìs..ĺèķèr.😗😚
They look so delicious! I must try them out.
Thank you Swetlana!
Thank you so very much for sharing.
Len Pasek, you're very welcome.
Terima kasih resepnya Mba ninik. Sehat2 Dan sukses terus dengan youtubenya Mba
Terima Kasih mba Umi Rasya, atas doanya. Sehat dan sukses juga untukmu mba :)
Love your bake 😻🇸🇬
Thank you, Atam
Thank you again for this perfection hope you doing well in Germany, Best regards from france
Jenny Carmont, you're welcome and thank you very much. I'm doing great and hope you too :) Best Regards
Always happy to see your videos.
Have a good weekend
Hi Ja Z, Thanks very much. Have a nice weekend for you and family :)
Hi Ninik, thanks for sharing the recipe. If the time to prove will be over 20 hours, should I put the dough into a fridge?
Hi Ryan, you're welcome. Yes, for a long fermentation better to store in the fridge.
Thanks chef I need more like this
Thanks chef
Ys YS, you're welcome and thank you for commenting
Hi there Nini B! FINALLY, an easy to follow, no BS way of doing baguettes. The metgod I use is from famous French baker and everytime I make them, I feel as if I am building an intricate rocketship. Too fuzzy, no joy. Thank you very much and God bless you mightily for sharing!
BTW, this dough can be used to make pain de campagne, yes?
Hello toshiyuki suzuki, thank you for watching and commenting. You are awesome :D This dough is a wet dough, makes people who don't understand will think that the dough was wrong :) You're most welcome.
Pain de campagne normally use a sourdough but I think this recipe will work too.
Ninik Becker
Thanks, Nini, for the reply. That's the kind of baguette or pain de campagne that I like.... crusty but a little chewy inside..... not too airy and full of holes. Your baguettes will also make great banh mi rolls. Again, thank you😊
Nini, do you happen to speak Russian? I saw a cruffin-like recipe here on youtube but it is in Russian. Please let me know.
I speak a little bit of Russian but is far from perfect :D I see many cruffin recipes including the one you have mentioned. Thanks for the link. We have a similar recipe but slightly different.
Ninik Becker
Yup, i have a copy of your cruffin recipe and i have tried it six to seven times. I really want to study different ways of doing recipe and coming up with a super recipe.....😊
toshiyuki, wow! Have you made the cruffin for six to seven times? You are awesome!
Looks so good Ninik.!!!!
Mirette, thanks very much!
Ótimo amei vou fazer parabéns suas receitas são Top
Muito obrigada, Mari :)
Thank you. Very good. Best regrets from Germany 👍👍👍
Maut Vapa, thank you. My best regards 👍
I’m new subscriber. I will try to make this tomorrow. Thanks for sharing!
Welcome to my channel, Darlene H. Enjoy my recipes.
very nice and easy recipe..I will try this!
Qitchen Delights, thanks very much!
Awesome video my friend 👍👍👌😍💕❤
Thanks a lot, love your recipes too!
Mksh resepnya mba ninik cantik..ditunggu resep roti sisirnya yg lembut ya hehe
Hi Mbak cantik Umi Barep...roti sisir udah banyak banget ya yang beredar...hehe nanti ya...
Bravo 👍👍👍👍👍
Thank you 😊
Loved this recipe think you
Thank you Nora!
QUE RICOOOO !!!"SE ME HACE AGUA LA BOCA 😋 😋
Gracias :)
Thank you for sharing
You're welcome.
Really Amazing, thank you very much.
daramiana, you're most welcome and thanks very much.
Thank you ninik,,Becker have a nice week end
Have a nice weekend, Jenny
Obrigada por responder.
Toda detalhada .grata
Sara Paz, Você é muito bem-vindo :)
Thank you so much
Inoka, you're welcome.
Yummy Baguette , thank you for sharing :)
luckyme, you're welcome and thanks for commenting :)
I like that shape. When I lived in Spain as a boy, they had rolls like that called "bollos."
marrioamayaflamenco, thanks very much for letting us know about 'bollos' bread
bravo bonne recette encore bravo le temps de repos pour la pâte s'il vous plaît 👍👍👍👍👍👍👍🙌🙌🙌🙌🙌💜💙💛😀😀😀😀👍👍👍
Awa Breton, merci beaucoup. Le temps de repos pour la pâte au moins 8 heures.
Thank u 😊
This is very easy and simple recipe
I would love to try it
I have some questions
Is it okay if I put the dough in the fridge over night? Because my room temperature will be more than 20°C
How if I want to bake it in stove oven that doesn't have temperature control? How long should I bake it?
Thanks
Yes, you can put the dough in the fridge overnight and let it warm again at room temperature for the next day.
For baking using a stove-top oven, let the oven very hot and bake according to the recipe, then lower the heat to medium until the bread fully baked. Please watch out during baking.
Thanks for the wonderful recipe. I really enjoy all your videos. One question... When you bake the bread is the heat from both top and bottom or just from the bottom?
Charles Howe, you're most welcome and thanks very much. An oven may vary. I use top and bottom heat ( German: Ober- und Unterhitze)
Ninik Becker. I tried it yesterday. I am so surprised with the results. I had to knead alot in the old recipe-but yours work like magic. All 4 of us had one each- super delicious with a cuppa even without butter. Thanks once again!
Hi Charles, wow that's amazing! I'm so glad you made it. Most welcome!
Excellent
Thank you so much, lilou.
I just subscribed to your channel your bread is amazing and easy to do it thanks
Pia Gysling, thanks very much, I appreciate it!
That's all the food I need
Thank you for the comment
Super recipe! I love it!
Thanks very much, I appreciate it :)
Amazing job!!
Thank you ANNA
Thanks fir this my friend l will try
Thank you!
I made it exactly with your receipt but the dough after over night is more wet than yours and when I slash after second time rising, the dough can not split and no “ear” after baking
Apple Deseyne, if you find that your dough is too wet, please fold it up and let rise again for an hour or two and fold again until pliable to handle. It needs a lot of practice to get this level of 'ear'. Don't worry too much :)
hello Ninik ! your mini-baguettes look delicious and I am sure they taste wonderful too !
I have a question about the yeast you use. It seems these days there is a lot of confusion about "instant" yeast..some say it is the same as "rapid rise", some say it is different, so.can you tell me what brand you use ? thank you !
Thanks a lot, I use from Dr. Oetker
Thank you for your prompt response, Ninik! I am going to try your recipe!
PERFEKT
Awesome
Thank you so much, Victoria Edwards
Thanks for the right music.
Anatolij Gustus, I'm glad you enjoyed the music
Hello from Dom Rep! Baking a pretzels rolls by your recipe and this video showed up as recommended, wow what a crunchiness )) do you have any tip how to safe them fresh and crispy next day?
A homemade bread usually changed faster than commercial bread. We can wrap then in a paper bag at room temperature or store in the freezer.
Нина Вы такая молодец ! Я готовлю по Вашим рецептам.
Большое спасибо, во всяком случае, это Ниник :)
Ninik Becker Да,буду знать. Спасибо!
Hai, girl I love your baking.
Ng PohSheng, thanks so much.
awesome bake
Thanks very much
I started to watch the fell asleep with this music 😴😴😴
klaudia Rodriguez :D next time if you have trouble sleeping, watch my video
😋😋😋😋😋😋
😀😀