Open Crumb Sourdough Baguette | 天然酵种法棍面包 |
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- เผยแพร่เมื่อ 22 พ.ย. 2024
- Learn how to make these Sourdough Baguette that produces a light and fluffy loaf of French bread that will rival any bakery! A French-classic thin, crispy outer crust with an airy creamy interior crumb and lots of flavour. Simple ingredients and easy enough for beginners, no secrets and no kneading required!
STARTER / LEVAIN BUILD
40g Starter
40g Flour
40g Water
*Refresh a couple times prior using to achieve optimum results
(4-5 Hrs PEAK @ 28C)
How to make Sourdough Starter Guide: bit.ly/3BJrPTG
RECIPE
400g Bread flour or T65
300g Cold water
100g Active Sourdough Starter
8g Salt
Bake in a pre-heated oven & lava rocks
250C @ 10 mins (with steam)
and final at 230C @ 10 mins (without steam)
NOTE:
⚠️ Kindly adjust the hydration accordingly based on flour types, more or less if necessary (10g +/-
⚠️ Turn on [CC] for subtitle!
Instagram: @sour.lotti
/ sour.lotti
Butter Oat & Flaxseed Sourdough Recipe: • Butter Oat & Flaxseeds...
How to strengthen your starter guide: bit.ly/3udzzsU
How to read the dough, not the clock: bit.ly/3vfNv6N
Music by
LOFI GIRL - LAZY SUNDAY: / lazysunday
This is, simply, the most beautiful baguette video I've ever seen. It's instructive, of course, But the dough and it's handling is lovely as well.
you have without a doubt the best crumb structure ive ever seen on TH-cam.
I can 100% agree with you on that
can not agree more. Regarding starter is more difficult than dry yeast to deal with, this crumb looks like kind of magic to me.
@@tjdwnd9529 magic indeed. I'm brand new to sourdough baking, my first loaf I'm going to attempt tommorow. My starter is finally ready. I'm just studying technique in general before I give it a go.
This is magic!
I suspect the way the flour was sprinkled in the coil might have given the starter more food, kinda like a time delay boost, or second rise sort of thing.
Totally amazing. I want to eat that. Right now. LOL!!
Je suis française et j'aime beaucoup vos recettes celles de vos baguettes sont justes excellente merci beaucoup ❤
Смотреть одно удовольствие, как нежно обращаетесь вы с тестом. И тесто необычайно пластичное и прямо живое...
you r a generous and a scientist, what a beautiful graphic teaching approach i love you dearly thank you
I’m a home bread baker and this video was perfect. I use the same method and enjoyed watching this with the soothing music. Well done and thank you for sharing. Rob from NJ, USA
Thank you for your kind words Rob. Have a great day!
Thank you for the recipe , I tried it , it was delicious with crispy crust and airy inside but not as much as yours i think it might be because of the flour type ( i used local all purpose flour) , and also some loafs are more bubbly than the others i guess it is some thing about shaping!
In the video wasn’t clear for me how long is the bulk fermentation, and the time when you leave it to raise in between the steps. Before the over night fermentation i left it for an hour and half in room temperature.
Thank you again for sharing us this great recipe i was afraid that it would not work with my flour but it turned out awesome ! , and yes i will give it a try with bread flour another time
My best friend, that's a great video. I will always cheer for you in Korea I'm looking forward to a great video. Have a nice day.
Thank you! You too!
OMG!!! thats is Killer bread! Thank you for sharing with all of us.
Great recipe for these delicious baguettes that look so good they're perfect for sandwiches!
Very very nice; thank you!! I am French and bake bread. Your recipe is really good!!
Thanks so much for the freezer tip. I've been struggling with scoring for so long with hits and misses. With your tip, scoring is much more manageable and I've got the most beautiful ears so far ❤
Happy to hear that!
What is the freezing tip!!!!!
@@carlyhagerr It's the fact that you put your baguette in the freezer for 10 minutes before baking. It makes the dough firm enough to score it easily. If you do't do that, with a high indrated dough it's quite impossible to score it.
Wow ! Best, airy baguette I've seen yet ! Thank you ! Great for a butter ham sandwich !
Perfect open crumb!
For the better "ears", could consider turn off the oven fan at the first 10 mins of baking so as to allow the steam stayed inside the oven.
Great technique and recipe! I’m going to try this.
The best sour bread I came across . Thanks
Such a great baguette crumb with a sourdough starter… this is absolutely amazing 👍🏻
That crumb was amazing! I wish I had that with Christmas dinner tonight!
My gosh ! Everything seems so simple when you do it ! I'm struggling for some weeks now trying to produce some good baguettes. But my result is always a little bit heavy. I think this comes from the flour I'm using (it's a half complete one). It makes my final bread is pretty flat at its base and this base is not well cooked, despite the using of a pizza stone like yours. I'm going to switch to a lighter flour and see what it gives. But really a very big thank you for the inspiration you are to me. Kisses from Switzerland !!
Thank you. Practice makes perfect!
Very good recipe and video. It works. So happy to have found you in the cyberspace. Thank u
Lovely bread! I made it today, unfortunately my starter was not as active, otherwise the methods worked really nicely :)
You are an artist and scientist with your recipes that i follow. This recipe i dont understand why my dough came out so sticky and runny….. I used bread flour.
Wow. It’s pretty good. Thanks for sharing.
I made this and it came out exactly as you show. Thank you! I'm preparing to make it a second time as we've eaten most of it already! Wish I could post a picture of finished loaves for you! I have subscribed and will also try some of your other recipes. Blessed be!
So wonderful. Thanks for letting me know Cynthia! You can always tag me on Instagram @sour.lotti so i can see your beautiful bakes too! Have a nice day
@@SourlottibyAbby - I've never been on Instagram, but I did post on Facebook. I'm making again today. Family and neighbors keep gobbling up! Preparing to make your open loaf sourdough bread later this week as I'm waiting for a silicone mat that I've purchased, which you use. Thanks again!
Wonderful! Thank you ! And so pleasant to watch !!
Will try it tomorrow 😃
I have watched tons of baking videos however your results are way better than any of them. Fantastic
Thanks so much
Спасибо за новый рецепт,снято все так подробно и с деталями,не терпится повторить
Wow! Beautiful baguettes. That’s a whole lot of time, patience and love poured into those beauties. I’d ant to make a hundred, considering the investment.
Thank you so much for this video ❤
Thank you for sharing again. I will definitely try this baguette, my favourite bread. Love your video very much, Is so simple & detailed to understand and with the music is soothing & calming 👍 😀
Thank you ❤️
I love your tutorial, it is so relaxing it makes you fall in love with the moment.....I was looking for a bagguette recipe and I am going to try your recipe. Thank you again.❤❤
Thank you for your kind words ❤️
So beautiful! Thanks so much!
Amazing😍,thank you for the recipe my friend🥰🙏🏻
pretty impressive
Perfection ...Your bakes are unreal ..i wish i could be half as good as this
You ca, trust me. You just have to try and try again.
Perfect!!!! and charming !
Nice .
I will try it.
takes hours to make, takes minutes to eat! but it's all worth the wait...lovely baguettes my fams favorite!
Fresh bread always worth the effort!
Lovely recipe. Thank you for sharing. 👍
Thank you for this. I'm making baguettes tomorrow so I can try your technique. You have lovely hands, if I may say. Very elegant. Greetings from England.
Thank you so much!
Wow love it 😍
Incredible work!
Thanks a lot!
Your video should win awards for excellence! I love Sourdough bread and the first place I ever had it was in San Francisco and I was hooked. Can't get where I live. Do you do a recipe for the starter?
Thank you. Yes I do, please check out the tutorial on my channel.
@@SourlottibyAbby Thank you for your reply!
Thanks for sharing again ❤️❤️❤️❤️
You made it look easy. The demonstration is so pleasant to watch 😃
Thank you. Im sure you can do it too!
Great video! Why do you use the fan in the oven? The fan should not be used when you want high for better crust and oven spring.
The most beautiful baguette I've ever seen it 😍😍😍 Do you know what is you kitchen temperature?
今天第二次跟著做，希望可以成功，第一次做用100巴仙T65麵粉，一堆爛泥，只能拋掉，今天用60巴仙T65，40巴仙高筋麵粉才能成團
Красота мука пшеничная?
Looks yummy yummy
Thank you 😋
Great results
Thank you!
amazing crumbs ❤❤❤thanks
Glad you like them!
умница! Спасибо!
I love baguette very much. It looks so yummy😋😋 Thanks for sharing 🥰
Hello!! Perfect! Is there any other way to bake them without having lava rocks ..?
yes, some does it with an empty baking tray then pour hot water to create steam
Thank you! During all the time of cooking?
perfection
I’ve bought baguettes from so many “French” bakeries. It’s very rare to get something of quality like this. Even with yeast you can make far better bread. Try a little malt, rye, whole wheat
Thanks for sharing! I'll definitely try that
Prrfect❤
How long was the last proof before putting it into the oven? Thanks!
one hour
Excellent tutorial. You make the shaping look so easy! I’m gonna try this later today. Thank you!
Any chance you could do a tutorial on different shaping techniques for various breads (eg boule, baguette, batard)?
Thanks for your suggestion! I’ll add in my list ❤️
What is the length of the baguette? I’m going to try this recipe. The open crumb is unbeatable. Thank you for sharing.
I would say 35cm +/-. Depends how long you want to shape them!
You are amazing
love to have my foccacia with that open crumb
Super 👍👍😊
Thank you! Cheers!
@@SourlottibyAbby You welcome
Oh my God Cuanto trabajo para comer un pan!!!!!
au lieu de laisser 12h au frigo peut on la laisser 24h ?
СУПЕРБАГЕТ!!! спасибо из России!
Thanks for sharing this great recipe! What is the time between each fold and coil, and what are the intervals? Thanks!
kindly turn on [cc] button, mentioned in the subtitle above
@@SourlottibyAbby Thank you for explaining the directions as I was looking for it as well. :)
Now thats a baguette...
Looks wonderful! How long in between coil folds may I ask?
The video says one hour.
Wait, I'm confused between 4:10 and 5:08. Was it 15 minutes rest in-between the stretch and folds, then put into the rectangle container wait 15 minutes for the dough to relax and then do the first coil fold?? And then, from there is it still 15 minutes between the coil folds? And then, once they are in the couche - you wait an hour or two? haha thanks so much your baguette looks exactly like I want it and I'm obsessed with trying to reproduce your technique!! Happy Holidays!
300g water + 100g starter is very wet. I tried this recipe and the result after the step flour mix with water is very liquid. I added 162 gr flour to get a result look like in the video in step one.
Thanks for the tip about added flour. I would panic if my dough was overly wet.
It is 100% hydration. It’s why it has a beautiful crumb and thin crust. It’s manageable for experienced baker to make 100% hydration dough
Perfect so much love you ❤❤❤❤❤❤❤❤❤❤❤❤
Hi Abby,
My mouth is watering watching this video 😋, just 2 questions:
1) when the dough is resting before the coil folds and in between them I noticed you do not cover the container? Is that correct?
2) when you are baking them you have the fan on in the oven all the time? Even when you are using steam?
Thanks! You are true artisan !
1. please cover them to prevent drying the surface. it was not shown in the video
2. Yes with steam
Eu tenho restrição severa à glúten e lactose, tem como passar uma receita de baguete sem glúten e sem lactose ?
Nice.
Thank you so much. Just tried that recipe and those baguettes are outstanding ! Is it possible to pre- bake and then freeze some baguettes ? Would you cook for the first 10 min with steam, let it cool, freeze and then reheat at 230C for 10 min ? Thanks !
Yes absolutely! I'd bake these baguettes like how you'd bake normally. Allow to cool at room temperature then store in a ziplock bag directly then freeze. When you'd like to enjoy them, simply thaw and wet the frozen baguette with some water, then reheat at preheated oven 180C for 5-8 minutes. It would be faster and more convenient this way!
@@SourlottibyAbby Thank you so much for your answer!
@@SourlottibyAbby Just to be sure (english is not my first language) you mean that you cook completely the baguettes (250C @ 10 mins (with steam) AND final at 230C @ 10 mins (without steam) and then you let them cool and freeze them ? Sorry to ask.
Thanks for the video . I hv an question , from d time performed s&f till putting in s oven d duration I calculated approximately 3 hours , is that enough for dough to proof to d better rise ? To what i know is baking basic sourdough country bread , d dough need at least 5-6 hours proofing . Thanks in advance 🙏🏻
A receita é top
For the final fermentation take how long before bake please?
Parabéns! Lindas!🙏🙏
Bravo
hello super video, can you send me the récipe of your starter please ???? thanks
This looks sooo amazing, and perfect to go with some homemade soup! thank you for sharing the recipe!
Hope you enjoy
What is the rocks and thermometer you put in the oven at first????
Enjoy watching your video, it’s so relaxing ! May I ask what is the protein percentage of your flour? Shall we adjust the water percentage in accordance with the flour percentage ? I have followed your percentage but has found my dough too sticky compared to yours, that’s why I’m wondering may be it’s the protein percentage which makes the difference. Thank you.
Different flour has different protein percentage and water absorbance level. Try different flour or reduce the hydration accordingly
@@SourlottibyAbby thank you. I will try.
I found the same issue. Even though Im using T65, the 75% hydration level is far too high for my flour so I can never get that tension on the dough and 'boule ' shape during the stretch folds.
Lively
quelle est la longueur et la largeur de la pâte avant de mettre le beurre. Merci.
How much time in between the folds?
Hi Abby. Mind sharing where did you purchase your baking stone and lava rocks from? Thanks
From shopee/ lazada
Hi, preheat the oven while or after the dough rest for the last time before baked.
And what ratio did you feed your starter in this recipe? Thanks with advance.
Yes i preheat while final proofing the dough. So that the heat is evenly distributed and steamy enough. Stated in description above.
@@SourlottibyAbby thanks, hope to see your video about how to make overnight sourdough bread for lazy bone😄
can i use a poolish or preferments instead of starter?
I’ve made baguettes with a sourdough starter and yeast without a poolish. I use the no knead method which bulk ferments overnight, ready to shape in the morning. But with a poolish, it’s more steps and seems to take longer. I’m just learning about poolish, ferments overnight, then next day is mixing, ferment, shape etc. So I’ll stick with straight dough, either yeast or SD starter, no knead overnight fermentation.
Hi, may I know why do we need to transfer to freezer for 10 mins after proofing for 30-45mins?
it would be easier to score when the dough is firmer :)
@@SourlottibyAbby so I see! Thanks! Will tag u when I finish the baguette later.
Thank you
♥️
exquisite
Hi, can i replace the water with whey filtered from homemade yogurt?
Since I do not have lava rocks, what an alternative to replace this? Can we just use pot and hot water on the bottom ?
You can put an empty tray on the lowest rack, preheat and pour hot water into the tray to create steam.
Halooo
Can i divide and shape the dough before do chill 12 hours?
So do all step folding and shaping and last proofing chill 12 hour and bake it?
You could. However you may need enough fridge space that could fit a tray of shaped baguettes.
Can't wait to try this recipe!Your video is very soothing to watch and the instruction is clear,keep up the good work 👍 By the way,can I ask what brand you are using for T65 flour?
Any brand like moulin marion, grand moulins, des champ. Feel free to experiment and see which one you prefer the most. For beginner, try using bread flour with 12% and get the feel. Less challenging to work it!
@@SourlottibyAbby Thanks for the tips! Patiently waiting for the flour to arrive then I can get my hands on this❤️