Shaping and Baking Artisan Baguettes
ฝัง
- เผยแพร่เมื่อ 21 มิ.ย. 2017
- Scott Megee, Master Baker of Australia and owner/baker of The Artisan Crust takes you through the process of creating authentic baguettes. From making your poolish, through the proofing of your dough to shaping and baking your baguettes. Scott shares with you the skills and techniques he gathered and honed over 25 years of working with food.
Baguette Recipe:
tinyurl.com/ya3bpk8j
Book a workshop with Scott: www.theartisancrust.com/school/
Music: Paris Ballade - Dana Boulé freemusicarchive.org/music/Dan...
Video: shunyata@optusnet.com.au - แนวปฏิบัติและการใช้ชีวิต
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Best video on preparing baguettes I've seen so far. Great shots of shaping, tension and scoring technique. Thank you very much for posting.
Night Owl w
OMG!!!! Chef Scott!!! I learnt excellent Artisan Bread knowledge with him last year! He is the real master of Bread!
Thanks! I have been struggling even after watching a lot of videos and finally today I manage to make a baguette that looked like the real deal!
Mine will be going into the oven in an hour. I hope I can post what you posted!! All previous attempts at baguette have turned out to be tasty bread that more resembled those giant french loaves grocery stores sell. It's good. But it's not a baguette. Fingers crossed
dough tension technique was very helpful!!
What great dough handling technique
Scott you are so thorough and by far one of my favorite bakers
This was really great. I learned a lot of little details. Thanks a lot!
Absolutely the best video ever on making baguettes!! After years of delusions I followed your hints and just got amazing crusty bread, wondeful taste, really fantastic! I still have to improve my shaping tecnique but the video is so clear that I can't wait to try again and again. Thank you!!
I appreciate your lessons soooo much. I'm so grateful you are giving us this information for free. Thank you!
Fantastic video - TY for taking the time and sharing. The end result is absolutely magnificent - what every home bread baker dreams of. The tip on using ice blocks for those of us trying to replicate this at home is brilliant. (I wish I had one of those ovens in my home!)
the presentation is very nice Thank you very much
Thank you for the very educational video. It has given me quite a few tips to play around with in my new oven.
Always great learning from you Scott!
Such an honor to watch a Master Baker going through his techniques so professionally, BRAVO. The fold and sealing demo you do is by far the best I have ever watched.
It isn't done that way by bakers.
He doesn't have the skill.
That bakery uses a rolling machine to form their baguettes.
I'm a retired French pastry chef.
listening to that baguette crackle when you squeezed it made me drool and groan with desire chef. No joke is there anything better than sound? you just know that the bread will be fabulous!
Fabulous. Thankyou so much. The rolling technique has helped me so much
Scott thank you so much for your videos!!!
Excellent tutorial. I got great results on first attempt. Thanks.
Probably the best baguette I have ever seen. Bravo.
The crisp and the cracks of the baguette almost better than the accordion I would say they are in perfect harmony,bon appetite!
Que trabalho incrível, obrigada por transmitir seu conhecimento.
:)
It is so clear. Thank for your info
This lesson is so full of great tips and information. Thank's a lot! Cred! I didn't follow you about 'the key-chain' solution, though ....
very thankful for all the details chef
Thank you!! This is wonderful!!!
Much appreciated this video. It complemented what I was missing to successfully achieve nice, golden and crispy baguettes. Also learned how to transfer my baguettes from the couche to the peel board and then to the oven. Now I just have to master the speed to slide them off from the board. Easier said than done!
Tension technique was so helpful, thank you! I had read the directions of the recipe I was using over and over but that section didn’t make sense. Watching this made it all click into place. Scoring technique was also very helpful. I used a hot cast iron skillet with ice water poured into it to create steam in my oven. Thank you very much!
May I ask? Do you leave the cast iron in the oven the entire time or remove after a certain amount of time? I kept mine in the entire time and the baguette built a nice crust but wondered if it's better to take out the steam sooner.
compliment to the chef thank you for the baguette recipie.🌷
Demasiado bonitas quedaron esas baguettes !!! Gracias por compartir...
great practise, great video, thank you very much
That sound is so awesome
Marvellous tips! I’m in the process of second proofing of my dough ^^ Will bake baguettes tomorrow👌🏻Cheers!🍀❤️🥃
Thank you, your method of shaping baguette is the best always a win for me 😊👍
Wow!!! Great video. I just learned a lot!
The main attraction here is how quickly he blasts through the shaping process after long practice.
동영상 잘 보고 가요..덕분에 많이 배우고요^^ 감사합니다.
its amazing well done . and thank you for the detailed information you are sharing with us. I would love to see how you do your patisserie too please (croissants ,pain au chocolate)
Thanks. much help! Rock On!
Thank you, great video!
謝謝分享.很棒又多學到一種整型手法很漂亮
Awesome video. I wish I had some of your industrial equipment at home. Thanks for sharing
Simply a fantastic video in all respects. Thank you for sharing your knowledge. 👍
that's the way the cookie crumbles 👏
My mouth is watering!
Very artistic well done
My baguettes came out wonderful. Perfect vid. Thank You!
@Capo primo Hey, are you referring to the outcome I got or my comment about the video being perfect?
I mean, I definitely used ingredients measurements. :D
Flippant comment aside, I went for a 75% hydration rate (which made shaping a little tricky). I used an overnight poolish and soaker which I let come up to room temp and blended in the morning then baked in the afternoon, giving it a few folds along the way.
These are gorgeous baguetts
Oh my, I could smell and taste that cooked bread from here. Yuuuum.
Excellent demonstration from Scott. I've read so many books and watched so many videos, but this is the clearest explanation about why each step is done the way it is without any 'mumbo jumbo' or mystery.
Can’t beat that noise of a baguette!!
Very helpful tips. Thanks
I want my baguette chef! Thanks for sharing
Your bakery is excellent
Thank you for the video.
Great explanation video, thanks
Awesome baugettes!! Wish I could taste them already!! :D
Looks amazing and so Yummy.
Love it!
Nice, seems so delicious
Hi!
Beautiful work, beautiful description.
Great video, explained really well. Those baguettes look exquisite. That mixer, WoW! :-D
always mold from underneath did realize this always just kept it in a container that was the shape i wanted when baking. But i see if you master this technique you can shape any dough in any shape you want with out a mold to sit it in. Like a round dish or square pan.
I made these today.... good result.... thanks.
Excellent!
Beautiful breads..
Thank you for the tension tip!!
No worries!
true art !
11:30 정말 좋은 소리입니다!! 먹음직스러워요. 유튜브에 많은 제조 영상을 봤지만 당신은 최고중에 한명입니다.
Thank-you for your kind words
If I was in the vicinity I would book a workshop. But can't really do, since I live in Chicago, IL.
Great video though and thanks for the tips.
Those are beautiful croissants!! 🥖🥖🥖
Nice job m8 you make it look effortless 👍👌👍
Nice work!
Best teacher ❤️
BEAUTIFUL BAGUETTES !!!
i would like to see any recipes cheers
Love it!!
I love it to
Great video - my fiance and I used the king arthur recipe but this video for the making part and they turned out perfect. They will be great with our broccoli soup. Just like the $4 loaves we loved so much here where we live. Not as pretty but now we have a new hobby. Took all day though but it teaches patience.
what recipe did you use? Because this one is greek to me.
This is one of the best instructional videos I've seen!! Although, you make what is a true art look so easy and effortless! Amazing!!
mercis 👍
Great job
Best vdo clip on shaping Baguette, another confirmation from here Bangkok
My favorite bread !
Great video!
lovely and informative video 😊
Excellent and informative video.
thank you for your kind words
Muito obrigado pelas dicas.
From Brazil
Just did that the other day using those instructions. Actually made a bet with my gf that I could. To my amazement, they came out looking just the same! 😊 And I dont have to do any dishes for a week.
Hi did you use malt? Thanks
우와 예술이네요... 잘 보고 갑니다!! Thank you for your video!*^^
We need more videos from u.. love from India ❤️
wow!! marvellous👏👏👏👏👏👍👍👍👍👍yummmmmmy
Hi Scott can you please share full recipe please many thanks
Fantastic
Hi Scott, would you do a video on oven types please?
Excellent
Thank you
excellent
If I don't learn it with this tutorial, I probably never will.
Great video
My pan favorito desde República Dominicana..
So the loaves go in the couche seam down. He rolls them onto the little boards where they are seam up. Then they are rolled off the board onto the peel and they are seam down again, ready for the cuts. I like the little boards.
Extraordinario...! Saludos cordiales desde Venezuela!!!