I use a small cast iron frying pan with bbq grill lava rocks for the steam generation. I preheat the pan with rocks and as the bread goes into the oven, ice cubes go onto the hot rocks making a strong continuous cloud of steam for the 'oven spring'. Theyre cheap and can be found at any bbq store and all you have to do is wash them in plain water to get the initial dust off. They are very porus and heat up holding that heat well while waiting for the ice. In some recipes I also use a brand new clean wand-style garden sprayer for addtional steam. I like it because all you have to do it crack the oven door oh so slightly to use it. On the baking steel i measured my oven and went to the metal yard and had a piece of 3/8 inch mild steel plate cut from a known sourse wzter tank. That was $20 withs a $2 cut fee. It works GREAT! I use a infrared thermometer until it reads 450-500 degrees Fahrenheit. Warning, it is heavy but has a great thermo mass which is the point. I also use the French style perforated loaf pans 4 in 1 with parchment paper under liners for doughs with way high hydration percentages. Just saying in an effort to make the baking experience better. One last thing, i use All-Trumps hard flour at 13%+ protein because it is non bromated or bleached and easy to get at a restaurant supply. A 50lb bag cost me around $25.
Just finished baking off these baguettes and, they came out beautifully!!! The second 10 minute bake, the baguettes came out too dark, the second batch, I adjusted the time down to 5 minutes and they came out perfectly. I couldn't bake off the baguettes after 24 hours bulk ferments so they had a 48 hours. I was a little worried about the outcome but, that extra day of fermentation only enhanced the flavor and, It.Was.Delicious!!! Thank you for sharing this awesome recipe with us. It's another absolute winner from Mile Zero Kitchen!
I made Italian hand rolled bread for 7 years. We made 150 loaves a day. 75 long and 75 round from a 300 pound dough. 70 cents a loaf and my boss made $2000 a week in the early 80’s and I made $120 😂 A hotdog and a soda was a dollar then and cigarettes were 65 cents a pack, so imagine the money the owner had? He drove a Chevy Surbaban never owned a car for personal use. Worked 6 days a week his whole life. Amazing man, wish you could have seen his work, its art today.
Simple but ridiculously delicious. There is no wonder why bread is culturally and religiously significant around the world. Because it is straight up, extra-magically delicious.
Super, le pain est réussi, bravo👏👏👏 Un conseil, pour étaler le beurre sur le pain, il vaut mieux utiliser un couteau à bout rond où tout simplement un couteau à beurre.😊
This is the finest and very classy video about baking bread that I've seen till now, it really touched me. Thanks a lot. I look forward to making those baguettes myself.
It is my goal to achieve this bread baguette ,! I just tried my 2nd time making another baguette recipe,and it turned out too dense. But I don’t even want to achieve that recipe, I want to achieve this one! ……It’s got the right look ……, the right crunch , …and the right crumb, it’s everything I want in a great bread recipe! I will try this in a few days , after I get my malt from Amazon , and I will let you know how I do!
Thanks for the excellent bread crust and crumb. Also thanks for the excellent cinematography and soothing music. ( Comment from a bedding self taught baker)
Tempting and Impressive bread crust with great crumb holes. Q1 Why did you have to add water twice instead of one go? Q2 using 9 grams of malt gave good brownish crust, however it gives chewy crumb.
Bonjour de France, Nouvellement abonnée, je viens de réaliser votre recette de baguettes. Un régal 👌. Je les ai bien réussies, un peu moins alvéolées que les vôtres, mais tellement bonnes. Aussi bonnes qu’en boulangerie parisienne 😉. Merci beaucoup pour le partage, c’est la première fois que je réussis d’aussi bonnes baguettes et du premier coup. 👍❤😘😘😘😘
Just just happened on your vid wow I was really impressed I would like to know if the malt is absolutely necessary thank you so much I will continue watching your Channel I've already learned something from you👍
awesome video bro! i'll give it a crack this week. i keep getting soggy crumb and not very crunchy crust with all the other techniques i have tried so hopefully this one works!
I did store the dough for a longer time than 48 hours; simply didn't have time to bake. It worked very well after additional 12 hours in the fridge. Not sure if even more time would be beneficial though (dough ;)
Hello and thank you very much for this way of making baguettes with a very very simple technique... I congratulate you. Now I have a question if you can answer it for me. I am an older man who makes bread (but I warn you I am not a professional, rather an amateur) and the question I would like to ask you is. Instead of using yeast, that is, the 3.5 grams that you use, sourdough could be used, since this gives the bread a very particular taste. And if so, in what quantity for the 450 grams of flour that you are using. And by the way, what would be a good flour for its preparation since you know that there are many varieties on the market. It is better for this type of bread to use organic or common flour??... Excuse me for these questions but the ease with which you prepare them caught my attention, and that is exactly what I like without extensive work to obtain a good bread loaf. I would really appreciate it if you can tell me about sourdough and how much should be used instead of dry yeast. Thank you very much in advance and I am extremely grateful not only for the video but for your technique in forming the baguettes. Thanks again and have a great day. Greetings from California USA. José.
100g of sourdough starter is equivalent to around 5 or 6 grams of dried active yeast, so for the 3.6g used in this recipe you would need 50g of active starter (rounded up a little bit for convenience). You would need to also reduce the amount of water and flour by 25g in the base recipe as this is included in the starter itself. Hope this helps!
Beautiful loaves. Beautiful videography. Beautiful music. I’ve watched this probably 6 times, it’s really well done. Gonna try the loaves this weekend. Question: why use the paddle to mix in the yeast, malt and extra water instead of a dough hook? Genuinely curious as I’ve always felt the paddle has a hard time mixing bread doughs after the autolyse.
Intrigued. Will try this recipe next [and the tacos]. When the bread flower is set to 500g and the remainder scaled, almost all the weights will be multiples of 5 grams. Combine: Flour 500g, Water 325g, autolyse 30 minutes, add instant yeast 3g, salt 10g, 100g of water…Fortunately the original measurements are metric.
Is it possible to replace the couche with something else? Maybe a non-stick baguette pan? And if using the baguette pan should I still transfer it to an oven stone, or would it bake well on the pan itself and come out brown and crispy?
No, you won't. You need something hot to put them on and you need steam. I don't have a stone, so I use sheet trays instead. One goes in the oven during the preheat and the other one I use to lay out the baguettes. When loading the oven, the cold sheet tray goes on top of the hot one and then I drop some ice cubes into a cake tin on the other rack. That's how I manage it without a stone.
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
Crust thoughts! Comment below 👇! And don't forget to like and subscribe, more videos are coming very soon! ✌️👽
💚💚💚
You're bread making techniques are unique as per me & Your House is so beautiful 💐☮️🇮🇳🙏
Cám Ơn bạn đả hướng dẩn Baguette 👍❤️
Saludos cordiales desde Venezuela!!! Estoy impresionado con la calidad del pan ...! Esta es la receta y el modo perfecto de hacer pan !!!
Is the malt absolutely necessary
I use a small cast iron frying pan with bbq grill lava rocks for the steam generation. I preheat the pan with rocks and as the bread goes into the oven, ice cubes go onto the hot rocks making a strong continuous cloud of steam for the 'oven spring'. Theyre cheap and can be found at any bbq store and all you have to do is wash them in plain water to get the initial dust off. They are very porus and heat up holding that heat well while waiting for the ice. In some recipes I also use a brand new clean wand-style garden sprayer for addtional steam. I like it because all you have to do it crack the oven door oh so slightly to use it. On the baking steel i measured my oven and went to the metal yard and had a piece of 3/8 inch mild steel plate cut from a known sourse wzter tank. That was $20 withs a $2 cut fee. It works GREAT! I use a infrared thermometer until it reads 450-500 degrees Fahrenheit. Warning, it is heavy but has a great thermo mass which is the point. I also use the French style perforated loaf pans 4 in 1 with parchment paper under liners for doughs with way high hydration percentages.
Just saying in an effort to make the baking experience better. One last thing, i use All-Trumps hard flour at 13%+ protein because it is non bromated or bleached and easy to get at a restaurant supply. A 50lb bag cost me around $25.
Ken Forkish is the man! Great book and technique. Very nice video.
What a BEAUTIFUL video. Thank You.
Just finished baking off these baguettes and, they came out beautifully!!! The second 10 minute bake, the baguettes came out too dark, the second batch, I adjusted the time down to 5 minutes and they came out perfectly.
I couldn't bake off the baguettes after 24 hours bulk ferments so they had a 48 hours. I was a little worried about the outcome but, that extra day of fermentation only enhanced the flavor and, It.Was.Delicious!!! Thank you for sharing this awesome recipe with us.
It's another absolute winner from Mile Zero Kitchen!
I swear the best part about cold fermentation is that when you dont have time to cook you end up with a better bread!
Great recipe. I’ve made this with sourdough plus a little yeast, 5% Rye, 10% wheat flour. Really good.
I'd like to use sourdough as well. How did you change the method to do that? How much sourdough?
I just added 10% flour weight starter. I refused yeast 20%
Wow! They are beautiful! And that crumb is perfection!
What a beautiful open crumb and crunchy crust. Well done! I’ll try your recipe next.
Fantastic crumb! Absolutely fantastic!
Beautiful video, beautiful baguette. Love the dark crust.
Best way of baking a baguette I have seen! Love the way you did it👏👏👏😍
This recipe resulted in some of the best crumbed French bread I've ever made. Its worth the two day incubation!
Fabulously produced video in every regard... and amazing-looking baguettes. Thank you for sharing this.
Your videos keep getting better and better. Thank you for sharing.
Thanks Brandon!
I made Italian hand rolled bread for 7 years.
We made 150 loaves a day.
75 long and 75 round from a 300 pound dough.
70 cents a loaf and my boss made $2000 a week in the early 80’s and I made $120 😂
A hotdog and a soda was a dollar then and cigarettes were 65 cents a pack, so imagine the money the owner had?
He drove a Chevy Surbaban never owned a car for personal use.
Worked 6 days a week his whole life.
Amazing man, wish you could have seen his work, its art today.
The look of that bread alone won my sub, great job! Looks…….(delicious would be an understatement )
Brilliant ❤
Thank you for this great tutorial
Omg..nice and crunchy too. Love it. Will try to make some
Amazing!!! I love a good baguette! Thank you for the inspiration and recipe! I will be making some 😊
Flawless! What a great video thanks very much.
Looks good and bonus points for the aeropress.
What a masterpiece
Watching these baguettes being made is like listening to a song you love and know by heart yet you will want to hear it/see it again......hmmmm.
Yes I keep finding myself holding my breath…
Looks like the malt makes a difference. I really love the dark color
Thank you so much 😀
I Love Baguette💗 never tired of buying and eating a Baguette. I also Love Brie 💗
Going to make this week. Looks amazing
love the cinematography!!
you are definitely gonna have a million subs. i’m calling it
Thanks much for the great video and one of, if not the best baguettes! Nice production! 🙏
You easily have the most underrated channel dude
So delicious sandwiches made with these wonderful baguettes!
Wow! Made with love.
Simple but ridiculously delicious.
There is no wonder why bread is culturally and religiously significant around the world.
Because it is straight up, extra-magically delicious.
Super, le pain est réussi, bravo👏👏👏
Un conseil, pour étaler le beurre sur le pain, il vaut mieux utiliser un couteau à bout rond où tout simplement un couteau à beurre.😊
Fantastic must taste so great, makes me want to try and make it now.
Great video.
This is the finest and very classy video about baking bread that I've seen till now, it really touched me. Thanks a lot. I look forward to making those baguettes myself.
It is my goal to achieve this bread baguette ,! I just tried my 2nd time making another baguette recipe,and it turned out too dense. But I don’t even want to achieve that recipe, I want to achieve this one! ……It’s got the right look ……, the right crunch , …and the right crumb, it’s everything I want in a great bread recipe! I will try this in a few days , after I get my malt from Amazon , and I will let you know how I do!
Amazing can't wait to try 🤩
what a bread artist!
I started reading that book a few years ago, know a bake bread like a master.. Excellent book👌
Thanks for the excellent bread crust and crumb.
Also thanks for the excellent cinematography and soothing music.
( Comment from a bedding self taught baker)
Tempting and Impressive bread crust with great crumb holes. Q1 Why did you have to add water twice instead of one go? Q2 using 9 grams of malt gave good brownish crust, however it gives chewy crumb.
Tried today. Looking at the dough I already its perfect. Will see what happens in 48 hours. A+++ so far
Beautiful, I'm making this.
Bonjour de France,
Nouvellement abonnée, je viens de réaliser votre recette de baguettes.
Un régal 👌. Je les ai bien réussies, un peu moins alvéolées que les vôtres, mais tellement bonnes.
Aussi bonnes qu’en boulangerie parisienne 😉.
Merci beaucoup pour le partage, c’est la première fois que je réussis d’aussi bonnes baguettes et du premier coup. 👍❤😘😘😘😘
Je vais essayer aussi. Je trouve que sa méthode est pas mal
love your video...(soft music)....well done....your baguettes look great.
do you use "active dry yeast" or "instant" ? thanks !
Very beautiful video! got me emotional and stuff 😅 cheers from Brazil!
I made this and totally worked! Must eat fresh out of oven (after rest) for best experience. Great.
Was that an Aeropress I saw in shot? great coffee!
Nice video and love the baguette....what´s the music in the beginning?
Looks delicious!!
I loved watching that so much. :)
Bellissima ricetta, domani l provo 😊
Thanks!
Nice presentation! Nobody mentioned that you don’t get x5 baguettes at 200g from the recipe. You get x4
I did the math and came to the same conclusion. When I find errors like this it gives me concern about the rest of the recipe.
Good job, it looks nice
I personally prefer the poolish method for making baguettes, but you have made some beauties there!
안녕하세요^^ 여기는 한국입니다. 바게트를 너무 사랑하는 한 사람으로서 영상 도움 되었습니다. 쳔연발효종으로 만드는 레시피도 올려주세요. 영상이 차분하고 안정적이면서 구체적으로 설명이 돼 있어서 좋습니다. 좋아요,구독 하고 갑니다.
That looks awesome
Amazing!
Thanks Adrian
Your content is mesmerizing ❤
Wow 🤩
Just just happened on your vid wow I was really impressed I would like to know if the malt is absolutely necessary thank you so much I will continue watching your Channel I've already learned something from you👍
From a fellow Tampa resident, I love your videos man! Great stuff!!
Thank you so much! See you around the Bay area!
best receipt for the baguette, btw you forgot to say Good morning to the dough
awesome video bro! i'll give it a crack this week. i keep getting soggy crumb and not very crunchy crust with all the other techniques i have tried so hopefully this one works!
Did you tired
Another phenomenal bread video!
Thank you Diane!
@@MileZeroKitchen 😊
Wow!
I bought your blue steel pans. Very good results!
Amazing
Amazing as usual
Thank you Sebastiano!
Assolutamente da provare.. Bravo(di nuovo) Jake é adorabile❤️👏👏
Grazie Antonietta!
Can you store the dough longer than 48 hours in the fridge? This to be able to make a baguette every day?
I did store the dough for a longer time than 48 hours; simply didn't have time to bake. It worked very well after additional 12 hours in the fridge. Not sure if even more time would be beneficial though (dough ;)
@@SK-kj1hk Thanks!
The only thing that's better looking than Jake is that Baguette 🔥
Thanks Fiete!
looks amazing! what temp should the pizza stone be at?
amazing!thanks
Thank you Dephine!
Very nice bread ❤ did you use rye flour? Or wheat flour? Looks amazing, ill do It soon, thanks!
Question, final proofing at room temperature? Can we proofing in winter? Im beginner, so...😮 thank you. I wish i can make. Your baguette is fantastic
Respect!
Look delicious
Open Crumb great for spreading butter.
Hello and thank you very much for this way of making baguettes with a very very simple technique... I congratulate you.
Now I have a question if you can answer it for me.
I am an older man who makes bread (but I warn you I am not a professional, rather an amateur) and the question I would like to ask you is.
Instead of using yeast, that is, the 3.5 grams that you use, sourdough could be used, since this gives the bread a very particular taste.
And if so, in what quantity for the 450 grams of flour that you are using.
And by the way, what would be a good flour for its preparation since you know that there are many varieties on the market.
It is better for this type of bread to use organic or common flour??...
Excuse me for these questions but the ease with which you prepare them caught my attention, and that is exactly what I like without extensive work to obtain a good bread loaf.
I would really appreciate it if you can tell me about sourdough and how much should be used instead of dry yeast.
Thank you very much in advance and I am extremely grateful not only for the video but for your technique in forming the baguettes.
Thanks again and have a great day.
Greetings from California USA.
José.
Good lord, listen to that sound, just listen goddamnit!
That is the best looking baguette! I can't wait to try this. Your directions are so detailed and awesome. Thanks! Jake is the best helper!
Thank you!!! 🐶
@@MileZeroKitchen you answer the compliment but not the questions????
Boa noite !!! Você é bom cara . Parabéns !
You must be a professional baker 👍🏼 and patient!
Would substituting yeast with sourdough starter work? If so, how much would you suggest?
100g of sourdough starter is equivalent to around 5 or 6 grams of dried active yeast, so for the 3.6g used in this recipe you would need 50g of active starter (rounded up a little bit for convenience). You would need to also reduce the amount of water and flour by 25g in the base recipe as this is included in the starter itself. Hope this helps!
They look beautiful is that a wooden cutting board You put them on in the oven or?😊
That’s about as good as it gets 🥰
can you make this with all-purpose flour?
which yeast to use instant or active
Beautiful loaves. Beautiful videography. Beautiful music. I’ve watched this probably 6 times, it’s really well done. Gonna try the loaves this weekend.
Question: why use the paddle to mix in the yeast, malt and extra water instead of a dough hook? Genuinely curious as I’ve always felt the paddle has a hard time mixing bread doughs after the autolyse.
Intrigued. Will try this recipe next [and the tacos]. When the bread flower is set to 500g and the remainder scaled, almost all the weights will be multiples of 5 grams. Combine: Flour 500g, Water 325g, autolyse 30 minutes, add instant yeast 3g, salt 10g, 100g of water…Fortunately the original measurements are metric.
thank you for the video. what happens if I only let the bread ferment for 24 hours vice 48?
Is it possible to replace the couche with something else? Maybe a non-stick baguette pan? And if using the baguette pan should I still transfer it to an oven stone, or would it bake well on the pan itself and come out brown and crispy?
super
That’s not fair. Now I’m going to be wandering the streets, despondently bumping into walls, thinking about the smell… the crunch…
Looks delish. I have a question, will I get the same outcome without the stone? Just oven baked? Thanks
No, you won't. You need something hot to put them on and you need steam. I don't have a stone, so I use sheet trays instead. One goes in the oven during the preheat and the other one I use to lay out the baguettes. When loading the oven, the cold sheet tray goes on top of the hot one and then I drop some ice cubes into a cake tin on the other rack. That's how I manage it without a stone.
I am curious whether you oiled your counter before kneading the bread? The video seems to show this. Thanks.