I've tried this several times. And when I do the stretch and folds, the first couple stretches pull up really nice, but then it becomes stiff. It just doesn't look so soft and flexible like yours looks. The gram conversions are a challenge, too. My kitchen scale doesn't seem very consistent when I measure for grams. And the Celsius to Fahrenheit doesn't seem quite right for my oven, either. Your baguettes look so beautiful, though.
Actualy this last one I made was the best I've made so far. I used raisin yeast in the poolish. And I sprinkled a bit of powdered malted barley on top before I baked it. Slashing it before putting it in the oven is always awkward. It always pulls.
@@kmathis2352 make sure you slice confidently and with a razor sharp blade, you can even dip the blade in water before slashing maybe that'll help, as for how stiff your bread is I think she lives in a warmer climate as mine seems to get a bit stiff too
Really love the word poolish. It sounds cute. I’m no baker so I don’t know much about culinary terms😂. Btw. Great use of a shower cap! Who would have thought!
Good catch 🤗 yes we use shower cap because it is reusable, one disposable shower cap can be used multiple times, and we have lots of them from our days of traveling before the pandemic
FIZ UMA MASSA MADRE SOLIDA COM MAÇÁ GALA , DEPOIS FIZ MEU SOURDOUGH , FOI O MELHOR PÃO DE MASSA MADRE QUE FIZ , DEPOIS APRENDI A FASER PREFERMENTOS , BIGA , POOLISH , ESPONJA , SÓ ME FALTA FASER PÃO COM PATÉ FERMENTE (PÉ DE MASSA, PÉ FRANCES , MASSA VELHA ) .
Love these videos👍 even though I might watch them multiple times just to hear a pun master in action😉😂😂👍👍 A question though,,, If you where to double the recepie,,, Do you then want to also make double amount of poolish, or is there some kind of wierd calculation for that??
Thanks for the comment :) As for the poolish, you can double it in case you want to double the recipe, if you see overzealous yeast activity, you can cut down the bulk fermentation time or put the dough into the fridge to retard in order to achieve the flavor you want
Only when it is over fermented the bread tastes sour. Over fermentation may happen during the process of making yeast water or bread. My room temperature here is about 29 °C
It depends on your weather, if it's cold you may want to put it in a warm place except for cold fermentation, other than that we usually just leave it on the spot where we have been working on.
I am going to attempt this one, but I think there is a math error. When adding the rest of the flour and water to the poolish, you say 70% hydration. With 150g of flour, that would mean 105g of water. Correct? Or are you including the poolish mix into that math? Side note, Spell Check needs to recognize poolish....
the term hydration in bread making is calculated based on the total amount of liquid (100+80 =180 g) divided by the total amount of flour (100+150 = 250 g), that is 180/250 *100% = 72%
Well, this time was the best crumb I have gotten thus far. Closer to a true baguette than to standard degassed sandwich bread type of crumb. Will try again, and again, and again... Now I will have to try some of the fruit yeast water....
Hi there! I read somewhere that salt should be incorporated into the dough at the last step, after water and flour. Yet you mix it in after water. Will that make any difference in how the dough come out in the end?
In many cases you can use 20% to 30% whole wheat with little difference in final product. I don’t recommend replacing all the flour with whole wheat at once, unless you are very experienced with whole wheat.
The part that's going to end up on the internal part of the bread shouldn't have too much flour or the bread might have issues, other than that you can use a reasonable amount of flour to make sure it's not sticky. As mentioned in the video, it's a high hydration recipe, it is bound to be a bit sticky.
UAHU really amazing! She is amazing and so professionell! Keep on it im your fan :)
OMG you’re awesome. I was looking for this kind of content for a long time. And by far you’re the best!
I love the music, so soothing.
Made my first baguette ever! Thanks for the instructions!
Wonderful!
I've tried this several times. And when I do the stretch and folds, the first couple stretches pull up really nice, but then it becomes stiff. It just doesn't look so soft and flexible like yours looks. The gram conversions are a challenge, too. My kitchen scale doesn't seem very consistent when I measure for grams. And the Celsius to Fahrenheit doesn't seem quite right for my oven, either. Your baguettes look so beautiful, though.
Actualy this last one I made was the best I've made so far. I used raisin yeast in the poolish. And I sprinkled a bit of powdered malted barley on top before I baked it. Slashing it before putting it in the oven is always awkward. It always pulls.
@@kmathis2352 make sure you slice confidently and with a razor sharp blade, you can even dip the blade in water before slashing maybe that'll help, as for how stiff your bread is I think she lives in a warmer climate as mine seems to get a bit stiff too
Even though I'm trying to cut back on sugar and carbs, figuring out how to make a good quality baguette or epi bread is a life goal!
Really love the word poolish. It sounds cute. I’m no baker so I don’t know much about culinary terms😂.
Btw. Great use of a shower cap! Who would have thought!
Good catch 🤗 yes we use shower cap because it is reusable, one disposable shower cap can be used multiple times, and we have lots of them from our days of traveling before the pandemic
Yeast water from tomatoes taste great! I tried once.
Most bubbly and beautiful baguettes I've ever made, only I had to quadruple the recipe cause of how cold it is in my area
Thank you so much for the feedback! 🙏
@@NovitaListyani of course! I made these with the guide of your lovely fruit yeast water video as well, happy new year by the way!😊
Happy new year 🙏
Perfecto yum!
what's the temperature during your process (outside of the colt ferment)?
Is the fruit yeast alcoholic? Or is it at the first stage?
FIZ UMA MASSA MADRE SOLIDA COM MAÇÁ GALA , DEPOIS FIZ MEU SOURDOUGH , FOI O MELHOR PÃO DE MASSA MADRE QUE FIZ , DEPOIS APRENDI A FASER PREFERMENTOS , BIGA , POOLISH , ESPONJA , SÓ ME FALTA FASER PÃO COM PATÉ FERMENTE (PÉ DE MASSA, PÉ FRANCES , MASSA VELHA ) .
Love these videos👍 even though I might watch them multiple times just to hear a pun master in action😉😂😂👍👍
A question though,,, If you where to double the recepie,,, Do you then want to also make double amount of poolish, or is there some kind of wierd calculation for that??
Thanks for the comment :) As for the poolish, you can double it in case you want to double the recipe, if you see overzealous yeast activity, you can cut down the bulk fermentation time or put the dough into the fridge to retard in order to achieve the flavor you want
Does the bread produce by yeastwater poolish have tangy/sour taste?
Also may I know your average room temperature where your poolish stands?
Only when it is over fermented the bread tastes sour. Over fermentation may happen during the process of making yeast water or bread. My room temperature here is about 29 °C
Hi, do you put the dough in a warm place or on the counter like the poolish?
It depends on your weather, if it's cold you may want to put it in a warm place except for cold fermentation, other than that we usually just leave it on the spot where we have been working on.
Thanks!
I am going to attempt this one, but I think there is a math error. When adding the rest of the flour and water to the poolish, you say 70% hydration. With 150g of flour, that would mean 105g of water. Correct? Or are you including the poolish mix into that math? Side note, Spell Check needs to recognize poolish....
the term hydration in bread making is calculated based on the total amount of liquid (100+80 =180 g) divided by the total amount of flour (100+150 = 250 g), that is 180/250 *100% = 72%
@@NovitaListyani Okay, got it, this does include the water and flour from the poolish. Didn't catch that part....
Well, this time was the best crumb I have gotten thus far. Closer to a true baguette than to standard degassed sandwich bread type of crumb. Will try again, and again, and again... Now I will have to try some of the fruit yeast water....
Beautiful, but if I want to use dried yeast, how much, please?
It's in the description
Hi there!
I read somewhere that salt should be incorporated into the dough at the last step, after water and flour. Yet you mix it in after water. Will that make any difference in how the dough come out in the end?
For this recipe, we add salt after the water to make sure it is evenly distributed, and easier to incorporate into the dough
can I use part whole wheat for this meathod and could youmake a video of it . thank you
Thank you for the suggestion, once we get a good whole wheat we will make a video on how to use whole wheat with fruit yeast water
In many cases you can use 20% to 30% whole wheat with little difference in final product. I don’t recommend replacing all the flour with whole wheat at once, unless you are very experienced with whole wheat.
After leaving the dough in the fridge for overnight, how long do I leave the dough over the counter before shaping?
I usually use it straight away 🙂
After cold ferment, do I need to wait until dough become room temperature before preshaping?
No, after proper cold fermentation, you can preshape it immediately.
if i can't make the windowpane is that mean my dough is failed?
Not necessary, try give it another round of stretch and fold after 45 minutes
@@NovitaListyani is it okay to put much flour? bcs my dough really sticky in my hand
The part that's going to end up on the internal part of the bread shouldn't have too much flour or the bread might have issues, other than that you can use a reasonable amount of flour to make sure it's not sticky. As mentioned in the video, it's a high hydration recipe, it is bound to be a bit sticky.
@@NovitaListyaniokee i'll try to make the better version of mine. Thank you very much and i hope you have a good life
How many grams of protein does your bread flour contain?
13.5%
@@NovitaListyani thank you!
Can i use the sourdoughs starter instead of the Poolish?
This recipe is using poolish, it needs many adjustments if you are to use sourdough starter, we are currently not into making sourdough bread.
😍👍🏻🙏😘🇺🇦
very complex process with many steps ...