Baguettes, but mini! A stunning crispy crust, a soft, delicious inside, what more could you ask for? These baguettes are no-knead, the process is easy and the result is amazing!
I paid attention so intently… but Oh my gosh! I just realized , there’s no telling or indication of AT WHAT TEMPERATURE and FOR HOW LONG? !! My dough is ready! 😓😰😭 No talkies… No caption 😢😢😢 Never again @Food Language 👎👎👎
Made these today. They are super. I found that I needed additional water, but live in a high altitude desert climate, so often recipes require a little nudge that way. The crust was perfect, and the enclosed top baking technique provided a much better steam environment than the cast iron skillet method.. These will become a 'go to'.
Glad they turned out great! Baking at altitude can be tricky. How does it affect the process? I've had other viewers asking what adjustments need to be made to the recipe if they live at high altitudes and your help would be extremely useful!
@@Food-Language ..well, it's all kinda different.. I'm in Phoenix Metro, so not like Denver, but certainly virtually no humidity. I did a batch, and the dough came out shaggy. Tried to work it more before adding more water, and by then it was lost. So, next round, I bumped the water by about a quarter cup and it worked perfectly. I suppose the lesson is to go by texture rather than adhere strictly to measurements.
❤❤❤OmG...again...ThaNkZ deeply foR teachinG me how to Properly make Your Baguettes as I haVe neVer made them before until ToDay!👍My Arthritis has been very flared up in both of my hanDs today and in my whole BoDy😢...so I whipped out my NiNJa FooD Processor to make your awesome Baguettes as I actually am runninG low on Bread!👍I made an E+ SponGe out of Warm water, Flour and Yeast and let it bloom for about 1 hour and then I added a lil oil, flour, and Salt into my NinJa alonG with more water and the SponGe to make a wonderful Dough foR the Baguettes!👍I let the Dough RiSe x2 to help it get niCe and light and then I shaped them!👍I put 3 Baguettes into a 13" x 9" Regular Cake Pan, I then cut into them, added some water with my bastinG brush, added EverythinG SeasoninG on top and then simply put foil oVertop as I knew that I could go flyinG into the oVen if I tried your MethoD as today I am in a lot of pain and am very clumsy!😢I put the other 3 into another pan but added Johnny's CeaSar DressinG to brinG some FlaVoR eXciteMent to them!👍I then put both of the pans into a cold oven and turned on the heat to 425°F and after I heard the oven Make the sound that it was at temperature...I then let them steam cook foR 15 minutes!👍After that I turned down the oven to 350°F, took off the foil, and let them fully cook!👍The results were absolutely Magnificent!😍They tasted so aMaZinG...10/10...perfect CrunCh on the Outside and NiCe and moiSt on the inside!😃I can't ThaNk you enough foR sharinG your lifegivinG video with me so that I will be able to make your awesome Baguettes 🌹🥖🥖🥖🌹foR the Rest of my life especially when it gets to be -30° C here in Edmonton, AB, Canada✌🤓🍂🍁🎃🍁🍂☕🍵☕
Wow Sandra, so nice to hear! Thanks for your detailed feedback, I really appreciate it. And I hope your arthritis gets better and you can bake all the bread you want without pain! ♥
@@sandravalani359Hiya Sandra, I have really bad arthritis too and I also really appreciate these recipes. I'm over the ponds in Lancashire, England and it gets very wet. Stay warm and safe, David.
@@davidmolloy126Take CaRe DaViD!😀Arthritis FlaRe ups absolutely suck and aRe so friggen painful!😢But at leaSt I understand that when there iS great Atmospheric Pressure ChangeS my BoDY goes into High Inflammation MoDe because when HuRRiCanes Helene and Milton were goinG wild every joint absolutely hurt!👍AnnnnnD...YeSss...Damp Weather does affect me tooOoo!✌🌹🌞🌹🏞☕🍵☕
bjr combien de temps la pate 2 lever les 2 fois combien de temps de leveee apres faconnage des pains combien de temps le cuir a combien de degres merci svp?cdlt
Absolutely, I love poolish and I love biga, they add very nice flavor to the bread. For my biga I start with 3 tbsp. (50 ml) of water, a tiny amount (about ⅛ tsp) of fresh or dry yeast and ¾ cup (100 grams) of bread flour. Mix everything and leave overnight in a cool place. If it's too hot you can store it in the fridge. I keep mine in the coolest part of my kitchen for 16-20 hours. The rest of the recipe would remain the same, except you'd add your biga instead of the yeast. Just rip it into small pieces and add to the flour with the water. If you want to use poolish instead of biga, just use equal parts water and flour.
I get this question a lot. I've had them forever and I can't remember where I bought them. There's no branding or it's been erased by use. But I often just use two regular pans of the same size. Here ua-cam.com/video/Y2o1QnuxQg0/v-deo.html for example I used two normal pans (like those from Ikea or any kitchen store) and they work perfectly.
pourquoi dans cette recette 1gramme de levure en moins?3 pas 4 comme dans celle du pain?que cela change t il?merci bcp a vosu de repondre a toutes mes questions merci de votre gentillessep our moi qui veut apprendre a faire du pain la pizza !
❤❤❤Excellent Presentation...I absolutely lovVed it!😃I am puttinG thiS on my Calendar to make soon as it's gettinG cooler in my City and I can actually turn on my oven without over heatinG my apt...YiPPee!😁Shine on Fellow Foodie and May Our Precious Creator of Life Bless you greatly foR sharinG your awesome Video that will Benefit many members oF Humanity!✌😍🙏😇🌹🌞🌹🥖🥖🥖🌹☕🍵☕
It does indeed! And the good news is that you can do it with any two baking trays of the same size. Watch my latest video, the one with two rye flour breads, to see it done with just two regular pans. The one used in this video doesn't have a lid, it's just two pans with the little indentations. They were sold separately, but if you turn one upside down, it can act as a cover. I don't remember where I got them, it was a long time ago.
Omg! Very simple and practical. Great idea - I need to start baking. Short n direct video with clear instructions. Not a lot of talk. I liked your other video on no knead baguette too. Thanks
If your pan is deep enough, you can cover it with tin foil. The goal is to trap the steam inside so that the bread has enough time to rise before the crust forms.
@@Food-Languagefinal product didn’t look as nice as yours but everything went well! Will keep working on them. Thanks for the great vid! Have you noticed different flavors based on different flour types?
Absolutely, there's a huge difference in flavor when you add whole wheat, spelt or rye flour, it changes a lot. I just made a new mini-baguette video with whole wheat flour, it will be on the channel soon.
Yes, definitely. You should wait until the dough doubles in size and sometimes it takes more time (if the temperature is lower or the yeast is less active for example). Thanks for pointing this out, I will update the subtitles to add this information.
@@Food-Language also I wish for a deeper crispier crust. I had followed everything and even had a pan of water at the bottom of the oven and it still didn’t turn out as crispy as yours. Should I be spraying more water directly onto the bread? Maybe add olive oil or butter near the end? Just bake longer? Very new to baking but I’ve watched every video on your channel and now I’m hooked but have so many questions
Please, please, please train bakers to eliminate cling wrap as the go to item in the proofing process. A shower cap reserved for that purpose (still plastic unfortunately) will last years. My favorite - the bags used in cereal boxes. Open them up , cover the bowl and place a plate on top. The bags are also superb freezer bags, as are flour and sugar bags .
I understand your concern, and I assure you that I use the same piece of wrap from the beginning to the end of the recipe, and then use it to wrap something else. I know it's not perfect, but at least I'm not wasting an entire roll for one recipe. This week I got some new bowls with lids, no more plastic wrap! Also the shower cap idea is genius, I will definitely get one! You can use it forever unless the dough rises too much and touches it. Thanks for the cool suggestion!
My mother in law washes and uses them again. Iam talking about cling wrap. It’s what you choose to use. Plus iam sure the people seeing this have their own eco friendly way of navigating this issue. The post is a suggestion not a recommendation. Have a pleasant day
❤❤❤Before I foRget...plz make a ShoRt 30 second VloG of your awesome Video so that many viewers will become strongly interested in wantinG to check it out on your channel as it's Fall right now here in North America and thiS iS a Perfect Recipe foR Humanity to make!👍MaY GoD Bless you to Receive a Million Subscribers...easily...from thiS enchantinG video!😍🙏🍂🍂🍁🎃🍁🍂🍂☕☕☕
This recipe has been tested dozens of times, by multiple people. Some flours absorb more water, especially high protein ones. If you see that the dough is drier than in the video, just add a couple of tablespoons of water. Sometimes just a tablespoon makes a big difference. If your flour is more "thirsty" than usual, add water little by little until you get the consistency you see in the video and you'll get perfect results. This advice applies to all bread recipes, you cannot get the perfect amount that works for everyone, just the one that works for the vast majority.
Baguettes, but mini! A stunning crispy crust, a soft, delicious inside, what more could you ask for? These baguettes are no-knead, the process is easy and the result is amazing!
I paid attention so intently… but Oh my gosh! I just realized , there’s no telling or indication of AT WHAT TEMPERATURE and FOR HOW LONG? !!
My dough is ready! 😓😰😭
No talkies… No caption
😢😢😢
Never again @Food Language 👎👎👎
Yeah right! Perhaps we just need to guess “at what temperature and for how long “ we need to bake it
@@amyolarte It's in the captions if you turn them on at about 3:35
Great recipe,this Baguettes Looks perfect 🥰👍🏻
Thanks for that you make it look like even I can do it great no nonsense to the point more should follow your example
This was the best recipe..! I've tried the other ones and they all were a disappointment.!! Thank you !❤
My pleasure 😊 So glad you liked it!
Ur bread is best I’ve tried thank u so much to share with us ❤
Made these today. They are super. I found that I needed additional water, but live in a high altitude desert climate, so often recipes require a little nudge that way. The crust was perfect, and the enclosed top baking technique provided a much better steam environment than the cast iron skillet method.. These will become a 'go to'.
Glad they turned out great! Baking at altitude can be tricky. How does it affect the process? I've had other viewers asking what adjustments need to be made to the recipe if they live at high altitudes and your help would be extremely useful!
@@Food-Language ..well, it's all kinda different.. I'm in Phoenix Metro, so not like Denver, but certainly virtually no humidity. I did a batch, and the dough came out shaggy. Tried to work it more before adding more water, and by then it was lost. So, next round, I bumped the water by about a quarter cup and it worked perfectly. I suppose the lesson is to go by texture rather than adhere strictly to measurements.
Followed your recipe step by step and turned out great! Thank you! 🎉
Great to hear! Thanks for trying the recipe ♥
Super delicious recipe😋4:45😋
❤❤❤OmG...again...ThaNkZ deeply foR teachinG me how to Properly make Your Baguettes as I haVe neVer made them before until ToDay!👍My Arthritis has been very flared up in both of my hanDs today and in my whole BoDy😢...so I whipped out my NiNJa FooD Processor to make your awesome Baguettes as I actually am runninG low on Bread!👍I made an E+ SponGe out of Warm water, Flour and Yeast and let it bloom for about 1 hour and then I added a lil oil, flour, and Salt into my NinJa alonG with more water and the SponGe to make a wonderful Dough foR the Baguettes!👍I let the Dough RiSe x2 to help it get niCe and light and then I shaped them!👍I put 3 Baguettes into a 13" x 9" Regular Cake Pan, I then cut into them, added some water with my bastinG brush, added EverythinG SeasoninG on top and then simply put foil oVertop as I knew that I could go flyinG into the oVen if I tried your MethoD as today I am in a lot of pain and am very clumsy!😢I put the other 3 into another pan but added Johnny's CeaSar DressinG to brinG some FlaVoR eXciteMent to them!👍I then put both of the pans into a cold oven and turned on the heat to 425°F and after I heard the oven Make the sound that it was at temperature...I then let them steam cook foR 15 minutes!👍After that I turned down the oven to 350°F, took off the foil, and let them fully cook!👍The results were absolutely Magnificent!😍They tasted so aMaZinG...10/10...perfect CrunCh on the Outside and NiCe and moiSt on the inside!😃I can't ThaNk you enough foR sharinG your lifegivinG video with me so that I will be able to make your awesome Baguettes 🌹🥖🥖🥖🌹foR the Rest of my life especially when it gets to be -30° C here in Edmonton, AB, Canada✌🤓🍂🍁🎃🍁🍂☕🍵☕
Wow Sandra, so nice to hear! Thanks for your detailed feedback, I really appreciate it. And I hope your arthritis gets better and you can bake all the bread you want without pain! ♥
@@Food-Language✌❤🌹🥖🥖🥖🌹ShinE on Sweet One!😃
@@sandravalani359Hiya Sandra, I have really bad arthritis too and I also really appreciate these recipes. I'm over the ponds in Lancashire, England and it gets very wet.
Stay warm and safe, David.
@@davidmolloy126Take CaRe DaViD!😀Arthritis FlaRe ups absolutely suck and aRe so friggen painful!😢But at leaSt I understand that when there iS great Atmospheric Pressure ChangeS my BoDY goes into High Inflammation MoDe because when HuRRiCanes Helene and Milton were goinG wild every joint absolutely hurt!👍AnnnnnD...YeSss...Damp Weather does affect me tooOoo!✌🌹🌞🌹🏞☕🍵☕
Amazing! This is pretty easy to follow, I'm gonna do it now and comeback later.
Have fun!
Please tell me about the mating baking pans you are using. Who makes them? Where can they be purchased?
They look amazing!! Thanks for sharing 😊
Thanks for watching ♥
ah j oubliai et si je mettais un recipient d eau pendant la cuisson du pain?et pour la pizza dosi je faire cela ,que cela va t il changer?merci
bjr combien de temps la pate 2 lever les 2 fois combien de temps de leveee apres faconnage des pains combien de temps le cuir a combien de degres merci svp?cdlt
Is there meaningful flavor to be gained by starting with an overnight poolish? How would the recipe be adjusted if so?
Absolutely, I love poolish and I love biga, they add very nice flavor to the bread.
For my biga I start with 3 tbsp. (50 ml) of water, a tiny amount (about ⅛ tsp) of fresh or dry yeast and ¾ cup (100 grams) of bread flour. Mix everything and leave overnight in a cool place. If it's too hot you can store it in the fridge. I keep mine in the coolest part of my kitchen for 16-20 hours.
The rest of the recipe would remain the same, except you'd add your biga instead of the yeast. Just rip it into small pieces and add to the flour with the water.
If you want to use poolish instead of biga, just use equal parts water and flour.
Looks great - can't wait to try this recipe. Where did you find/get your pans that fit together?
I get this question a lot. I've had them forever and I can't remember where I bought them. There's no branding or it's been erased by use. But I often just use two regular pans of the same size. Here ua-cam.com/video/Y2o1QnuxQg0/v-deo.html for example I used two normal pans (like those from Ikea or any kitchen store) and they work perfectly.
@@Food-Language great I'll start looking for some - thank you for your response
Thank you 😊
Can I use active dry yeast or instant yeast?. If yes how much?
Yes, you can use it. Use ½ tsp. (2 grams)
pourquoi dans cette recette 1gramme de levure en moins?3 pas 4 comme dans celle du pain?que cela change t il?merci bcp a vosu de repondre a toutes mes questions merci de votre gentillessep our moi qui veut apprendre a faire du pain la pizza !
❤❤❤Excellent Presentation...I absolutely lovVed it!😃I am puttinG thiS on my Calendar to make soon as it's gettinG cooler in my City and I can actually turn on my oven without over heatinG my apt...YiPPee!😁Shine on Fellow Foodie and May Our Precious Creator of Life Bless you greatly foR sharinG your awesome Video that will Benefit many members oF Humanity!✌😍🙏😇🌹🌞🌹🥖🥖🥖🌹☕🍵☕
Where did you buy your baking pan with cover? That eliminates pouring water on the bottom shelf with cast iron to create steam. Thanks
It does indeed! And the good news is that you can do it with any two baking trays of the same size. Watch my latest video, the one with two rye flour breads, to see it done with just two regular pans. The one used in this video doesn't have a lid, it's just two pans with the little indentations. They were sold separately, but if you turn one upside down, it can act as a cover. I don't remember where I got them, it was a long time ago.
Omg! Very simple and practical. Great idea - I need to start baking. Short n direct video with clear instructions. Not a lot of talk. I liked your other video on no knead baguette too. Thanks
I dont have another container to cover the bread when is ready to go to the oven . What can I do instead ?
If your pan is deep enough, you can cover it with tin foil. The goal is to trap the steam inside so that the bread has enough time to rise before the crust forms.
Was that the same bread flour you sprinkled on top and on the board when you rolled the dough, or was that all purpose flour? Thanks!
Use whatever you have at hand. Both bread flour and AP flour will work for sprinkling, even rice flour.
@@Food-Languagefinal product didn’t look as nice as yours but everything went well! Will keep working on them. Thanks for the great vid!
Have you noticed different flavors based on different flour types?
Absolutely, there's a huge difference in flavor when you add whole wheat, spelt or rye flour, it changes a lot. I just made a new mini-baguette video with whole wheat flour, it will be on the channel soon.
j aimerai faire des crossants avez vous une recette et video bientot pour moi?merci mille fois!
Can I use AP flour instead of bread flour? I wanna try this recipe!
Yes, you can, but make sure it has a good protein content. Check the nutrition table on the label, 10%+ protein is good, 12% is perfect.
@@Food-Language thank you!
Bonjour quelle taille font vos mini baguette s’il vous plaît. Thank you😘
can I use active dry yeast instead? because that's all I have
Yes, absolutely.
My dough barely rose and the loafs were dense. Do I need to let them rise longer before baking?
Yes, definitely. You should wait until the dough doubles in size and sometimes it takes more time (if the temperature is lower or the yeast is less active for example). Thanks for pointing this out, I will update the subtitles to add this information.
@@Food-Language also I wish for a deeper crispier crust. I had followed everything and even had a pan of water at the bottom of the oven and it still didn’t turn out as crispy as yours. Should I be spraying more water directly onto the bread? Maybe add olive oil or butter near the end? Just bake longer? Very new to baking but I’ve watched every video on your channel and now I’m hooked but have so many questions
Can you use honey instead of sugar?
Yes, absolutely!
can I use instant yeast? if yes, how much tsp/g will it be?
Use ½ tsp (2 grams) of it.
I've made this several times, I'm an avid bread baker and these come out great, however 3/4 of a cup of water is not near enough.....
Please, please, please train bakers to eliminate cling wrap as the go to item in the proofing process. A shower cap reserved for that purpose (still plastic unfortunately) will last years. My favorite - the bags used in cereal boxes. Open them up , cover the bowl and place a plate on top. The bags are also superb freezer bags, as are flour and sugar bags .
I understand your concern, and I assure you that I use the same piece of wrap from the beginning to the end of the recipe, and then use it to wrap something else. I know it's not perfect, but at least I'm not wasting an entire roll for one recipe. This week I got some new bowls with lids, no more plastic wrap! Also the shower cap idea is genius, I will definitely get one! You can use it forever unless the dough rises too much and touches it. Thanks for the cool suggestion!
My mother in law washes and uses them again. Iam talking about cling wrap. It’s what you choose to use. Plus iam sure the people seeing this have their own eco friendly way of navigating this issue. The post is a suggestion not a recommendation. Have a pleasant day
@@Food-LanguageI like your response
❤❤❤Before I foRget...plz make a ShoRt 30 second VloG of your awesome Video so that many viewers will become strongly interested in wantinG to check it out on your channel as it's Fall right now here in North America and thiS iS a Perfect Recipe foR Humanity to make!👍MaY GoD Bless you to Receive a Million Subscribers...easily...from thiS enchantinG video!😍🙏🍂🍂🍁🎃🍁🍂🍂☕☕☕
A lot of poking and pinching and folding, which is a kind of kneading...
На русском языке сделайте перевод
no knead... only fold and fold and fold and fold...
Isn´t that a kind of kneading.. very misleading in my eyes..
but nice recipe!
Very dry dough🤬
I couldn’t agree more. Mine doesn’t look anything like the video. Very disappointing
This recipe has been tested dozens of times, by multiple people. Some flours absorb more water, especially high protein ones. If you see that the dough is drier than in the video, just add a couple of tablespoons of water. Sometimes just a tablespoon makes a big difference. If your flour is more "thirsty" than usual, add water little by little until you get the consistency you see in the video and you'll get perfect results. This advice applies to all bread recipes, you cannot get the perfect amount that works for everyone, just the one that works for the vast majority.
They're actually minier than they look in the video.