Bake Baguettes like a Pro - 8 easy ways
ฝัง
- เผยแพร่เมื่อ 12 มิ.ย. 2024
- Baguettes usually are one the most challenging types of bread to master. That’s why we are going to try 8 different ways to bake them, using 8 different methods of baking to find out which one will give us the best results.
We will be trying a home oven with steam, a cast iron skillet and a clay pot. We will also be using our favorite: the plastic oven bag. A convection oven used mainly for pastry and a professional oven used in bakeries. On top of that, we will use a countertop oven and, as our last trick… A pizza oven!
For this video, we used a pretty straightforward recipe that allows for a 1kg of dough.
Ingredients:
- (85%) Strong flour: 432 grs
- (15%) Fine semolina: 76 grs
- (75%) Water: 381 grs
- (20%) Sourdough starter: 102 grs
- (2%) Salt: 10 grs
-(0.6%) Fresh yeast: 3 grs / Dry: 1 grs
🍞 Learn how to make sourdough bread with Gluten Morgen: www.glutenmorgentv.com/sourdo...
📱 Download the Gluten Morgen App:
Android: hotm.art/P5sz87
iOS: hotm.art/Ml3Z4K
📣 Follow us on social media: linktr.ee/gmtven
Let’s make the best potato bread ever! 🔥
00:00 - Intro
00:47 - Baguette recipe
02:16 - Baguette shaping
03:29 - Method 1: Baking with steam
04:46 - Method 2: Dutch oven
05:31 - Method 3: Clay pot
06:22 - Method 4: Plastic oven bag
07:10 - Method 5: Convection oven
08:48 - Method 6: Deck oven
09:25 - Method 7: Home Countertop oven
10:12 - Method 8: Pizza oven
11:46 - Analysing the results!
14:40 - Jamón Bocata!
15:14 - Outro
#baguettes #baking #experiment
I also will try the oven bag - that looked very interesting
I'm so surprised by the oven bag!!! I will be trying this for sure!!!
ALSO: I wonder if you've experimented with Einkorn Flour???? I have purchased some, and it does NOT behave like "normal" flour!!! I would love to hear your expert advice on it's use!!!!!
Thanks for sharing this interesting experiment,
I loved it!. Thank you
Excellent! Thanks.
My sourdough stater just day 2 , so active, is it right?
I am sitting here dying for Iberico Jamon on fresh baguette. I miss Barcelona!
interesting comparasion, I'm hungry now for fresh bread.
I have to be careful when I watch these videos. They make me empty my wallet at my local bakery too often.
😂haha
How long is the kneading? What is your room temp? Could you specify the protein content of your flower. Thx
❤❤❤
Noooo no sabía que tenías un canal en inglés!!!
I have barley flours . I want to make a bread from it, but I dont know how. Can you show it pl
Not everyone has a mixer
Those are not baguettes, they are batards. By regulation, a baguette is between 55 and 65 cm long and weighs between 250 and 300 grams.
No. 👎🏻 "a pinch of yeast." No!
Bonjour, je suis désolé mais ce que vous présentez ce ne sont pas des "baguettes". La baguette de tradition française a une taille, un nombre de grignes, un alvéolage particulier. Ce que vous produisez s' apparente plus à des "batards". Merci de ne pas dénaturer les labels francais.
Hello, I'm sorry but what you are presenting are not "baguettes". The traditional French baguette has a size, a number of grignes, a particular honeycomb. What you produce is more like "bastards". Please do not distort French labels.