I really enjoyed this video, shes so thorough and love her calm vibe, you can tell she really loves every part of the process. Thats what its all about!! I can't wait to try this recipe ! ❤️
Outstanding job. I do, however, have a question. In the video it appears you place the dough directly in the fridge after the 2 hours of S&F. However, in the recipe, it says to rest for 2-3 hours before placing the dough in the fridge. Please let me know which is correct. Thanks a million.
Nice. Thank you for publishing this video. I've baked bread sporadically over 65 years. Watching fist as my mother made her Cornell University recipe loaf bread and later as I stumbled into my 20s and 30s. Now that I'm retired I'm practicing more with scones, baguettes and croissants. I've become passionate about baguettes, but have yet to crack the code; the flavor is great, but the crust is still too thick. Your detailed comments have helped and I'm anxious to fire up another round of baking.
Thank you for this video. Since the recipe calls for a starter, would you say this baguette has a sourdough base? The recipe I have been using is yeast-based. What changes are necessary if I change the starter to instant yeast - ie, how much yeast and do I need to add more water? I think you mentioned that the hydration is 72%. The rolling out has always been a challenge for me. Other YT videos always stress a "only a sprinkling of flour" so the baguette doesn't stick when it's rolled to its elongated shape. Yours is unique in that you stress more flour will prevent sticking ... I will try that. Thank you! Also, when removed from the fridge, other YT videos say to bring the dough to room temperature. How long this takes depends on the ambient temperature of the kitchen. Your recipe says to leave the baguette for an hour. Can you share about what temperature the baguette is when it goes through the final shaping/rolling? Thank you in advance. I learned quite a few things from your video and really enjoy its quality. Wish I could have the oven ... I think my gas oven is part of the problem I have of getting consistently great baguette.
The recipe calls for 4 folds and then wait 2 to 3 hours until the dough doubles in size, then to the fridge. She does 3 folds and after the last one straight to the fridge. Can you please clarify? Thank you. 🙏🏻 great video.
I’m impressed with her knowledge! It seems Baguettes need a lot more care and technique than other types of bread.
Feel free to check out the full recipe here: www.simply-bread.co/post/french-baguettes-simply-bread-recipe
@@simplybreadcoI've been trying for a few times and only had the nice oven spring once... rest have looked like platypuses
I really enjoyed this video, shes so thorough and love her calm vibe, you can tell she really loves every part of the process. Thats what its all about!! I can't wait to try this recipe ! ❤️
Thank you!!! ❤❤
She is amazing! Did this recipe work for you? 😇
Dreams crumb true 😃 They look great.
Awesomeness ❤
Awesome video
This is a person I could also learn from. She’s showing how to do it.
Laila is amazing! Have you tried her recipe yet? :)
Awesome! My mouth is watering. Thank you for explaining all the details so well!
She is the best at explaining!
great stuff! you have to FEEL the bread and become one with it! Genuine Lady! i've learnt more from this video than all videos on youtube.........
Awesome !!!! You are “Da Bom” Girl!!
Outstanding job. I do, however, have a question. In the video it appears you place the dough directly in the fridge after the 2 hours of S&F. However, in the recipe, it says to rest for 2-3 hours before placing the dough in the fridge. Please let me know which is correct. Thanks a million.
Nice job Laila!
18:34 magic!
Thank you!
GREAT, informative video! The instructor makes bread making look easy-ish.
Nice. Thank you for publishing this video. I've baked bread sporadically over 65 years. Watching fist as my mother made her Cornell University recipe loaf bread and later as I stumbled into my 20s and 30s. Now that I'm retired I'm practicing more with scones, baguettes and croissants. I've become passionate about baguettes, but have yet to crack the code; the flavor is great, but the crust is still too thick. Your detailed comments have helped and I'm anxious to fire up another round of baking.
Try Laila's baguette recipe and let us know how it goes!
Phenomenal video! I learned so much (I’ve had so many baguette fails)
Oh Yeahhhh ❤
Hello, this video is awesome and really detailed. I'd like to try the recipe but I need an info about active starter/levain. Could you help me?
Thank you for this video. Since the recipe calls for a starter, would you say this baguette has a sourdough base? The recipe I have been using is yeast-based. What changes are necessary if I change the starter to instant yeast - ie, how much yeast and do I need to add more water? I think you mentioned that the hydration is 72%.
The rolling out has always been a challenge for me. Other YT videos always stress a "only a sprinkling of flour" so the baguette doesn't stick when it's rolled to its elongated shape. Yours is unique in that you stress more flour will prevent sticking ... I will try that. Thank you!
Also, when removed from the fridge, other YT videos say to bring the dough to room temperature. How long this takes depends on the ambient temperature of the kitchen. Your recipe says to leave the baguette for an hour. Can you share about what temperature the baguette is when it goes through the final shaping/rolling?
Thank you in advance. I learned quite a few things from your video and really enjoy its quality. Wish I could have the oven ... I think my gas oven is part of the problem I have of getting consistently great baguette.
Hi Lila, can I make this with just regular bread flour (kingArthur)? Should I adjust the water or levian then?
What size bin is used in this video for the dough mixing?
The recipe calls for 4 folds and then wait 2 to 3 hours until the dough doubles in size, then to the fridge. She does 3 folds and after the last one straight to the fridge. Can you please clarify? Thank you. 🙏🏻 great video.
Hi there! After the folds you wait another 2 hours, unless it’s very cold where you are, then into fridge! Is that clear enough? Thanks for watching!
Thank you for enjoying our video and we are glad Laila was able to clarify some things for you!
@Theearlyrisesf Thank you Laila. I baked some yesterday and they came out great ! Everyone loved them. 👍🏻👏🏼
Hi Laila
I was wonder how come my baguettes with 68 % water contents. When baking at 480 F they always burn around 11 minutes.
Thank you
this lady is cracking I’ve been really struggling with sourdough baguettes like leaden bricks of bread :( so thank you
❤❤
How quickly after you pull those out of that oven could you turn around and load another batch?
My simply bread oven takes about 10-15 minutes before it's ready to load again
If you’ve left it on at 500 the whole time you can go right back in. They’ll brown a bit slower but you can do it right away
What is the recipe for the active starter/levain and how to make it for this recipe?
It’s 100% hydration, so equal amounts of water and flour. The amount of starter depends on how soon you want to use it.
Is there a recipe for levain/starter?
It’s just a 100% hydration starter/levain
I am definitely going to try this but I don’t need 15 baguettes haha. Can I reduce it ?
Yes, let us know how it turns out!
Of course!
Was there a recipe?
Yes! In addition to this video, you can find the recipe here: www.simply-bread.co/post/french-baguettes-simply-bread-recipe
I like baking but find them I have no one to eat the end product. Hahah
Autolyse?
That’s where you only mix water and flours and then add salt, starter and additional water after an initial rest.
Thanks Laila!
Awesome, So yummy!! thank you @Theearlyrisesf
Is there a recipe for levain/starter?
Is there a recipe for levain/starter?
It’s a 100% hydration levain/starter