The easiest baguette recipe
ฝัง
- เผยแพร่เมื่อ 18 ก.ย. 2024
- This is our recipe to make super open-crumbed sourdough baguettes! This is a recipe we are sure you are going to love!
🍞 Learn how to make sourdough bread with Gluten Morgen: www.glutenmorg...
1kg of dough
80% Strong wheat flour 387grs
15% Semolina flour 73grs
5% Whole wheat flour 24grs
80% Water 387grs
20% Sourdough Starter 97grs
1% Yeast 2grs
2% Salt 10grs
4% Olive oil 19grs
I ❤ when you and the other french
master bake togther , it so lovely when you work together 🫶 👌 🙏 🙌
Thanks for sharing this. Please advise how much proofing time after the final shaping.
Thanks
Your posts are amazing, it's really fun to watch
Thank you for this great recipe...went to get the app but could not find the english version..no worries will look at you videos to get recipe...thank you Sir
Tks a lot for the tips, mate! Um abraço do Brasil!
Wow that crumb is amazing! Can I please ask what is your altitude you bake at? I’m in Denver Colorado at 5200’ so I usually adjust recipe timings. It works best to know what elevation your recipes are baked at. Danke 🖤❤️💛
I loved the video.I will try it
The crumb is lovely ❤
super crumb! Great vid
It would be great if you could add the rest of time and the temperature control on the video for the beginners🙏
if you want to find out, you have to take his courses online 😉😉
You made it looked so easy. You have a lot of skills. I still can get those crumbs.
Thanks for the recipe ! There is no olive oil in a traditional baguette. 😊
I forgot the oil in my baguette that are proofing... seeing this comment gives me hope 😂
Very entertaining. Thank you
perfect pockets for all the delicious stuff
Your sour dough n baguette are wonderful. I tried same ingredient n same weight of ingredients but the sourdough n baguette comes out not as nice as yours. My dough is but wetter than yours. Your dough is just nice n great for shaping. What did I do wrong?
Agreed - I followed the directions exactly and weighed the ingredients, but the dough was quite sticky.
The dough will need some rest to build the gluten, you could try this as it will help. As soon as the ingredients have incorporated rest for 20mins then continue mixing until u reach a dough temp of 24c rest again for 20 before removing from the bowl. 🙂
Have impression he is missing some details here there.Very hectic presentation.
Doomed for failure...not respectful for visitors
@@bobb2251 Do you know how much work goes into these videos?? How ungrateful you are!
Do you recommend convection if we have the option on our home ovens to use either convection or standard?
My oven only gives 230’c what should I do?
Do sour dough baguette next time please :)
Hello Gluten Morgen. The recepie shows 3 kinds of flower from the app, but Your Video, only shows 2 kinds (sflour and semolina), a bit confusing for a semi Autist like me🤭
I tried to use the app to calculate my baguette recipe, but there is no total dough weight, so I can’t edit.
Lindisma e o meu só ho fazer uma igual❤❤❤
How come your flour does not burn in the oven? If I use excess flour as you do, it will burn.
Mind if you can share the proofing time and what's the room temperature after the final shaping? Thanks.
you have to take his courses 😉😉
How do I substitute instant yeast for the fresh yeast?
cutie pie
Wow I'm hungry...thank you.
The app recipe does not match the one on the video. A real pain to have to copy it by hand. Get with the technology! Love your channel and you approach!! Love yur humor.
❤
❤🎉 Best
Wow y're special wowww
@15:00 so close with that knife!
🍞 Learn how to make sourdough bread with Gluten Morgen: www.glutenmorgentv.com/sourdoughbread
No wonder your presentations are missing little important details...here is the catch buy and learn