As expected from a master baker as Claudio Perrando, this is a great recipe. I am very happy with the results I got from my baking today. I will share a few notes to help people who want to have a go at it. Firstly, the quantities provided in the recipe attached to the video are huge so I divided everything by 4. I still ended up with enough dough to make 6 baguettes weighted at 300g before baking and was also left with enough dough to make a Pan Gallego. The video mentions sugar but the quantity is not specified in the recipe. By following a Instagram post from Claudio, I figured out that the sugar quantity is at 5g per kilo of flour. Because the total quantity of flour in the video is 6kg and I divided everything by 4, I ended up using 7.5g of sugar. Be aware that because of the many preferments, the dough is very active so you must watch it like a hawk. I lefted to ferment for 75 minutes but I think 60 is more than enough. My room temperature was about 19c. If you are home baker as me, most likely you won't be able to bake everything in one go so it's very important to put the shaped bread in the fridge or it will overproof. The baguettes came out very crisp, not chewy as the ones I made in the past by using sourdough only or leaving the dough to cold ferment overnight in the fridge. Will definitely make this again and I will probably purchase Claudio's recipe where he uses 4 preferments. I'm very curious about that one now.
Estupendo ! great techniques , I need to try reproducing this recipe, of course my oven is different but hopefully this will work as well when using the "Dutch oven". By the way it is true that the croissants have Austrian origin, but the recipe has evolved since then. Nevertheless, in France, the places that make croissants, pains au chocolats etc are often called Viennoiseries, as a reference to the recipe origin (Vienne, Austria)..
Hi, Greetings from Dallas, Texas! Can you tell me, are you using cold water for all of these applications? If not, can you please give me the temp. Thank you so much. I have learned so much from your videos. Thank you!
I made the bread. The flavor and texture are incredible. The only thing was that it was a lot of dough, even though I cut down the recipe in half. I made baguettes, mini baguettes, and batard. My chest freezer is full of yummy bread.
The croissant is totally French. He confuses it with the kipferl. The croissant is made from puff pastry, which makes all the difference with the kipferl, which is a brioche pastry (in France and especially in other countries, "low-end croissants" are similar to kipferl because making a croissant with superb puff pastry is very technical and time-consuming...
As far as Poolish is concerned, there is no proof that it really comes from Poland. It would appear to have been created in France, specifically to save on industrial yeast, which was very expensive when it was first marketed. This theory is also supported by the fact that poolish is often associated with French bakery and that French bakers developed their own method of making bread using poolish. This gentleman seems to have a grudge against the French. But the only reality is that if you want to eat exceptional baguettes and croissants, the only country to go to is France... 🇫🇷🇫🇷🥐
As expected from a master baker as Claudio Perrando, this is a great recipe. I am very happy with the results I got from my baking today. I will share a few notes to help people who want to have a go at it. Firstly, the quantities provided in the recipe attached to the video are huge so I divided everything by 4. I still ended up with enough dough to make 6 baguettes weighted at 300g before baking and was also left with enough dough to make a Pan Gallego. The video mentions sugar but the quantity is not specified in the recipe. By following a Instagram post from Claudio, I figured out that the sugar quantity is at 5g per kilo of flour. Because the total quantity of flour in the video is 6kg and I divided everything by 4, I ended up using 7.5g of sugar. Be aware that because of the many preferments, the dough is very active so you must watch it like a hawk. I lefted to ferment for 75 minutes but I think 60 is more than enough. My room temperature was about 19c. If you are home baker as me, most likely you won't be able to bake everything in one go so it's very important to put the shaped bread in the fridge or it will overproof. The baguettes came out very crisp, not chewy as the ones I made in the past by using sourdough only or leaving the dough to cold ferment overnight in the fridge. Will definitely make this again and I will probably purchase Claudio's recipe where he uses 4 preferments. I'm very curious about that one now.
Estupendo ! great techniques , I need to try reproducing this recipe, of course my oven is different but hopefully this will work as well when using the "Dutch oven". By the way it is true that the croissants have Austrian origin, but the recipe has evolved since then. Nevertheless, in France, the places that make croissants, pains au chocolats etc are often called Viennoiseries, as a reference to the recipe origin (Vienne, Austria)..
Bravissimo. Deve essere interamente nelle mani e nel cuore del mastro fornaio. Grazie mille
Beautiful!!!❤. Perfect!!!👌🏼👌🏼👌🏼👏🏼👏🏼🙌🏽👩🏻🍳😍🤔🙏🏼
Excelente. Gracias
Beautiful and amazing bread❤txs for sharing 🎉😂
he is the master, amazing result. thank you . one question, is the starter amount correct or should it be 100g?
I live in Poland but I didn't know poolish is from Poland. Great recepies, I will try it for sure soon, best regards.
I loved the video. Thank you
Thank you for the video. Why using 3 kinds of starter?
Amazing Dougue!! 😍😍
Just curious. Why is there a different recipe in the video than written in the description?
Hi,
Greetings from Dallas, Texas! Can you tell me, are you using cold water for all of these applications? If not, can you please give me the temp.
Thank you so much. I have learned so much from your videos. Thank you!
Can I have one? I can almost taste it.
Wow great bread but the recipe is to much flour 10 kg. Can i half the recipe? Thanks
Just 1/4 it if you want. Even 2kg total is a ton of bread :D
Great bread! I'm going to make these ones! The flavor has to be AMAZING.
They are incredible! Let us know how it goes. ✨
I made the bread. The flavor and texture are incredible. The only thing was that it was a lot of dough, even though I cut down the recipe in half. I made baguettes, mini baguettes, and batard. My chest freezer is full of yummy bread.
May I know what type of flour is being used?
Is Steam needed while baking these baguettes or can it bake?
How much sugar do you add?
The croissant is totally French. He confuses it with the kipferl.
The croissant is made from puff pastry, which makes all the difference with the kipferl, which is a brioche pastry (in France and especially in other countries, "low-end croissants" are similar to kipferl because making a croissant with superb puff pastry is very technical and time-consuming...
How much sugar do you add? 7:01
I really want to ask for a piece!
Venden pan en Montevideo?
🍞 Learn how to make sourdough bread with Gluten Morgen: www.glutenmorgentv.com/sourdoughbread
As far as Poolish is concerned, there is no proof that it really comes from Poland. It would appear to have been created in France, specifically to save on industrial yeast, which was very expensive when it was first marketed.
This theory is also supported by the fact that poolish is often associated with French bakery and that French bakers developed their own method of making bread using poolish.
This gentleman seems to have a grudge against the French. But the only reality is that if you want to eat exceptional baguettes and croissants, the only country to go to is France... 🇫🇷🇫🇷🥐