Hi Leo, congratulations , all is looking so nice, and i am very happy that i found you❤love your content! Regarding the baguettes can you tell me please at what temperature you are baking? I have an Rofco oven quite new and still learning to work with him😊.Thanks
Hi Leo, its Martijn from The Netherlands. Firstly i would like to say that I really enjoy watching your content on TH-cam and Instagram. Its a great inspiration! I tried this recipe. While shaping the baguettes i noticed the dough was very sticky, this made it difficult to shape them and later on the made some nice cuts in there. Would your suggestion be to use a bit more flour while shaping? Or would it be anything else? Thanks in advance for any response!
Hey Leo, do you mind sharing how you learned to bake? I'm just curious as all of your creations look delicious, and you clearly know a lot about baking... did you attend a culinary school? How long have you been baking for? Saludos 👍
Thank you for this, great video! How much salt do you use? It's missing from the recipe in the description. EDIT - I see from the video you used 40g, so 20g for the halved recipe in description. Thanks
I don't normally eat sourdough to be honest, but I think I'll share this video with some friends and see if we can't make some to have for this coming week!
Great video! Thanks for sharing, question though: what temperature is the dough after mixing is done? And what ratio do you feed your starter? Thank you very much!
Yes, sourdough will be a bit more airy and have a bit of flavour, but with this recipe, there is a bit of yeast, so it cancels out the sourdough. Polish is great
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Thas perfect!!
I'm amazed that you do everything by yourself. Everything always looks so good.
Ok feeding my starter before I go to bed ❤
You got the right idea 💡
Beauty! I want some right now! lol I can only imagine the aroma. mmmmmm
🫶🏾
Looks so good!❤
Thank you for a great baguette recipe!
My pleasure 😊
Baguette is my favorite bread, thank you for sharing.
My pleasure 😊
Great video! Why do you use yeast with the sourdough starter?
Yeah is for the crust and better flavour I find it not sour
Hi Leo, congratulations , all is looking so nice, and i am very happy that i found you❤love your content! Regarding the baguettes can you tell me please at what temperature you are baking? I have an Rofco oven quite new and still learning to work with him😊.Thanks
I bake at 250 for 20 minutes. 🫶🏾
Hi Leo, its Martijn from The Netherlands. Firstly i would like to say that I really enjoy watching your content on TH-cam and Instagram. Its a great inspiration!
I tried this recipe. While shaping the baguettes i noticed the dough was very sticky, this made it difficult to shape them and later on the made some nice cuts in there. Would your suggestion be to use a bit more flour while shaping? Or would it be anything else? Thanks in advance for any response!
Hey thank you 🙏🏾.
Try to reduce the hydration to 65% and see if easy to handle.
Excellent video thank you. Can I half the recipe? Thanks Leo.
Sure you can. 👌🏾
The recipe is just a guide you play as you feel like it.
Hey Leo, do you mind sharing how you learned to bake? I'm just curious as all of your creations look delicious, and you clearly know a lot about baking... did you attend a culinary school? How long have you been baking for? Saludos 👍
Hey Monday I’m dropping the video on about how it all started, very exciting 🙌🏾
Thank you for this, great video! How much salt do you use? It's missing from the recipe in the description.
EDIT - I see from the video you used 40g, so 20g for the halved recipe in description. Thanks
Thank you watching and feedback ❤
I don't normally eat sourdough to be honest, but I think I'll share this video with some friends and see if we can't make some to have for this coming week!
Must try this baguettes so good 😊 ❤
Great video! Thanks for sharing, question though: what temperature is the dough after mixing is done? And what ratio do you feed your starter? Thank you very much!
Hey thanks for watching. I'm old school I don't check the temp of the dough at all.
Starter ratio I feed at 1:2:2 at 80 % hydration
Thank you for the excellent video! Looks so good! If i may ask, what type of oven are you using?
Thank you.
It's called rack master
Thanks! I know you're busy we appreciate you!
What the fermentation schedule should be if use no yeast, only sourdough starter?
You will need to proof a bit longer before the fridge
Thank you for your video…it is instant yeast you used.
My pleasure yes it is instant yeast
How different will it be between yeast poolish and sour dough starter? Does sour dough starter provide more airy outcome?
Yes, sourdough will be a bit more airy and have a bit of flavour, but with this recipe, there is a bit of yeast, so it cancels out the sourdough.
Polish is great
@@leothebaker Wow thanks! Gonna try your sour dough starter next weekend.
When did you put salt in dough? I couldnt catch it on video & text.
When I add yeast,