So was there a proof time after the baguettes are formed? It look like he formed them and baked them. If they are going to have bubbles inside then he would have to let them rest again in a humid environment, right? Those look amazing and I wanna get it right
Amazingly he poured both the Natural Yeast *and the Commercial Yeast* to the same mixture which is generally done by Un-Authentic bakeries, to give the bread a sour taste but with the power of fast proofing of the Commercial Yeast. Don't try this kids. Stick with Natural Levain and good & slow fermentation time. A good baguette dough consists of: (Home Oven) All purpose Flour, Water, Salt, Levain. Optional: Olive Oil Dough hydration 66-68% divide into 220 Gr' dough for one baguette, preheat the oven to 240c . have a baking stone to that temp (check with infrared thermometer) use 5-6 Ice cubes at bottom of your oven on a rack filled with lava rocks at the beginning of the back for 5-9 minutes and then release all steam from oven and keep it dry throughout the bake. I will teach how to make this step by step on my TH-cam channel. Great Day!
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I can watch this again and again and again. Makes me happy. So much passion shown in baking the perfect baguettes..
Love watching you make your baquettes. Thanks for making the video
Bread is so much fun to make
Thank you for the demonstration! Jim
That's a really interesting kneading style does anyone have more info on how to do that?
So was there a proof time after the baguettes are formed? It look like he formed them and baked them. If they are going to have bubbles inside then he would have to let them rest again in a humid environment, right? Those look amazing and I wanna get it right
Love it
Awesome, I love they way he calls it baby, 😉
Did anybody get what Mr. Keyser uses for the "wet yeast"? I think he calls it "Levant" or something. Sorry, I really can't make out what he means.
Levain, yeah it's been a long time since the comment but oh what the hell ^^ it's sourdough essentially (if i'm not mistaken)
How about writing how to make levain on the site?
Did he say the levain came from a machine? Certainly the easiest method I’ve seen, I think too many people try to over complicate bread.
The machine that he was referring to, is where the liquid levain is preserved. It's called Fermento Levain. He invented it. :)
パンに対する愛情を感じました✨
What about degree when baking?
what is this liquid leva he's talking about?
Levain: Sourdough to use in place of yeast.
Hong Kong is expensive but somebody buy this guy a bowl lol
🤩
Wow.
Une vidéo en français ce serait mieux
Not very interesting video. Important parts of the process were missing, as for all the ingredients quantities... average!
Average at most!
good work but i see that u put no oil or sugger in it!!
This is not American bread,they not need sugar and oil,this is healty bread,French.....
ah ok yes when u talk about health u are right thx anyway
Correct, No sugar in French bread.! check ou my French Baguette Recipe
Maverick0342 No need to be condescending.
this sure is huge industry in France also the white flag factories are great as well
You 'Muricans surrender to Korea... weaker you can't!
Amazingly he poured both the Natural Yeast *and the Commercial Yeast* to the same mixture which is generally done by Un-Authentic bakeries, to give the bread a sour taste but with the power of fast proofing of the Commercial Yeast. Don't try this kids. Stick with Natural Levain and good & slow fermentation time.
A good baguette dough consists of: (Home Oven)
All purpose Flour, Water, Salt, Levain.
Optional: Olive Oil
Dough hydration 66-68%
divide into 220 Gr' dough for one baguette, preheat the oven to 240c . have a baking stone to that temp (check with infrared thermometer)
use 5-6 Ice cubes at bottom of your oven on a rack filled with lava rocks at the beginning of the back for 5-9 minutes and then release all steam from oven and keep it dry throughout the bake.
I will teach how to make this step by step on my TH-cam channel.
Great Day!
Ahlala french accent :')
ze baguette or justeu leuvin
I don't say I don't like his accent, I'm myself french ^^
put ze boule
Xel I
You are gorgeous
Skipped many steps. Not an instructional video.
No socket in the baguettes and burned to ash in the buttom.......i thank the chef for the lesson but the final result is a joke as his last joke.
+zermomia its just for comercial,they didn't use yest in their production
What do you know about baguettes? Are you French like me? I think not. So you must shut up!
Doney Hon when people think you have to be French to know anything about food
Burnt to ash...oh come on...