Thank you Gluten morgen. Againa fantastic bread. I really would like to achieve those big air pockets in my bread... But I couldn't make it yet. Working on it... Thanks again. Greetings from Istanbul...
Those turned out fantastic! I think I am going to check on my sourdough and see if I can revive it😊we are here in the middle of a snowstorm for the next 14 hours. May as well bake something🤣
@@glutenmorgentven I will be very happy this summer when back in Barcelona to have Baluard on Carrer de Pau Claris. I was blown away by their baguettes!!!!
My favorite bread is a childhood memory. On Staten Island the most popular bread was a plump baguette generally called “Italian,” and the best bakery was “Frank’s,” in Tottenville. Frank was Dutch and made every European bread and pastry. I still dream about his Napoleons. But back to bread - on most weekends we went out as a family to hike or flea markets or whatever was going on, and ended up at Frank’s if we were anywhere close. We each bought a pastry, and my Mom got an armload of Italian loaves. After eating our eclair or napoleon we would turn to the bread. I don’t know exactly what made it perfect - the yeasty flavor, the chewy yet pillowy crumb, or the shatteringly crisp crust that rained crumbs all over the back seat, but on most Saturdays only half the loaves made it home.
@ Official by whom? The Bureau of Standards. The French government? The UN Directorate of Bread Names? Linnaeus? If you had offered that it is called that by this group, or in that language, I would have welcomed your comment. But you did not. You corrected me, and all of my fellow Staten Islanders, including Frank, of the eponymous bakery. It is called an Italian Bread. Because it was baked and eaten by people who called it an Italian Bread.
I can find Le 5 Stagioni flour in the US, but it's all 'pizza' or '00' (relatively soft/low protein) flour. What percentage is their 'Oro' flour that you're using here, please? In other words, do you prefer soft, AP, or harder 'bread' flour for your baguettes? Thank you, and I appreciate your teaching skills!
@@glutenmorgentvenby reheating you mean, back to the oven at 230 C? Back to oven frozen o should you wait for them to unfreeze? How long in the oven? Thank you in advance.
You give my heart joy. Thank you, you are a delightful human being!
Thank you Gluten morgen. Againa fantastic bread. I really would like to achieve those big air pockets in my bread... But I couldn't make it yet. Working on it... Thanks again. Greetings from Istanbul...
It's all practice! May the Gluten be with you! 🙌🏻🍞
Mmmmm ❤thank you so much! I'll try this tomorrow 🙏🙆☺️
🙌🏻🍞
Those turned out fantastic! I think I am going to check on my sourdough and see if I can revive it😊we are here in the middle of a snowstorm for the next 14 hours. May as well bake something🤣
OMG! May the Gluten be with you all!
👀 Yumalicious 👋🏼☕️ the gluten is with me 🙏🏻😆🤠
🙌🏻🍞🤣
How long do you bake these for, you never mentioned this?
Thanks.
Le baguette is bottom up. You flip
Bottom Up then when transferring to peel roll the dough back to top up. Merci
Beautiful work, chef!
Thank you very much! May the Gluten be with you!
@@glutenmorgentven I will be very happy this summer when back in Barcelona to have Baluard on Carrer de Pau Claris. I was blown away by their baguettes!!!!
YUMMMM!!
That dough tray at 13:18 looks like just what I'm looking for. Do you have a link? If not, can you give me maker and/or size please?
The links are in the video description.
The link to the tray is not there, thank you
@@glutenmorgentven There is no link to the tray in the description as you suggest.
My favorite bread is a childhood memory.
On Staten Island the most popular bread was a plump baguette generally called “Italian,” and the best bakery was “Frank’s,” in Tottenville. Frank was Dutch and made every European bread and pastry. I still dream about his Napoleons. But back to bread - on most weekends we went out as a family to hike or flea markets or whatever was going on, and ended up at Frank’s if we were anywhere close. We each bought a pastry, and my Mom got an armload of Italian loaves.
After eating our eclair or napoleon we would turn to the bread. I don’t know exactly what made it perfect - the yeasty flavor, the chewy yet pillowy crumb, or the shatteringly crisp crust that rained crumbs all over the back seat, but on most Saturdays only half the loaves made it home.
Thanks for your comments. Nice story. 🙌🏻🍞
Italian bread in that shape is called a bastone.
@ Not on Staten Island.
@@Ermengrabby I never heard it called that in the Bronx either. But that's the official name of the shape.
@ Official by whom? The Bureau of Standards. The French government? The UN Directorate of Bread Names? Linnaeus?
If you had offered that it is called that by this group, or in that language, I would have welcomed your comment. But you did not. You corrected me, and all of my fellow Staten Islanders, including Frank, of the eponymous bakery.
It is called an Italian Bread. Because it was baked and eaten by people who called it an Italian Bread.
I can find Le 5 Stagioni flour in the US, but it's all 'pizza' or '00' (relatively soft/low protein) flour. What percentage is their 'Oro' flour that you're using here, please? In other words, do you prefer soft, AP, or harder 'bread' flour for your baguettes? Thank you, and I appreciate your teaching skills!
For baguettes is really good. Try also from Le5Stagioni the ORO FLOUR and Manitoba.
@@glutenmorgentven Will do! Can you tell me the protein % for the Oro flour, please?
would north americans get the same results with dry yeast?
Yes, you could make a poolish to replace the sourdough starter.
Baguette is my favorite. I make them half size, easier to handle.
Yes they are!
Is the baguette still crispy after 3/4 days ??
Better freeze them and then re heat .
@@glutenmorgentvenby reheating you mean, back to the oven at 230 C? Back to oven frozen o should you wait for them to unfreeze? How long in the oven? Thank you in advance.
Softa and crounshy 🗣️
Hahahaa grande Vito!
No me gusta nada la traducción fatal Ramón por favor habla tú directamente gracias
Para ver Español lo ves en mi canal en español.