Traditional French Baguettes With Poolish
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- เผยแพร่เมื่อ 22 ต.ค. 2024
- Authentic baguettes with crunchy crust and airy crumb structure. Using slow fermentation paste - Poolish to add in the final dough mix. A tutorial will guide you how to make a French baguette at home from scratch with break down step by step. You can easily make it well with a few times practice and be patient.
Couche: amzn.to/3mJUJhq
Danish dough whisk: amzn.to/3sQ83Vc
Baking stone: amzn.to/3zeWRmj
UFO Bread Lame: amzn.to/3eTVZtI
Baguette Transfer Peel: amzn.to/3pYrhGh
Ingredients for 2 French baguettes:
**Poolish
80 g bread flour
1/16 tsp dried yeast
80 g water
**Final dough
170 g water
1 recipe poolish above
1 tsp dried yeast
8 g salt
280 g bread flour
***Detailed French baguettes recipe: chillthebread....
#ASMR #Frenchbaguette #bread
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*** Instagram: / chillthebread
*** My blog: chillthebread....
Your baguetts that I made came out the best I have ever made. Thanks a bunch.
Perfect thank you and hope you enjoy it ❤️
This is the best video that I've found, after considerable research.
I find it easier to pour the water for the dough into the bowl with the poolish. This helps break the poolish down and makes it much easier to get out of the bowl.
Hi, thank you for your comment. Yes there are many ways to finish the dough and your way is the good one👍
is POOLISH water and flour have ejqual amount/weith?
I have a question for you. When doubling or tripling the quantities to make more bread, should the amount of yeast for the poolish also be doubled/tripled? Thank you very much. Greetings from Argentina!
Wonderful video, can you pls tell me what flour number you use? I am using mostly 550 for bread but not sure this is suitable for baguettes
Perfection! I will have to try your recipe. It looks easier than the one I have been making from Bruno Albouze. I love the color, the nicely shaped and size of your baguettes!!! I am salivating here watching you cut into the freshly made baguette.
Thank you again Jennifer, love to hear it :). Will be my motivation for next videos.
@Jasmine Shelby Hi love to hear from you, I always learning more experience how to do the French baguette in the right way. If you can show me, I am very appreciated.
@@J.S.temporaryJe crois qu'elle a tué l'alvéolage au moment de la mise en forme. J'étais 😮 à la voir taper dessus!
Hi, I made my poolish last night, now its the am, I want to make your bread today but...... I want to shape it, put them in the couche and bake them early tomorrow am. I have tried this before and they seem to get mishapen. Should i put the couche on a flat pan? Should I put the couche and pan in a plastic bag? When i go to bake the baguetts, should they come to room temp or bake from cold? Thank you and your help would be appreciated. These baguettes are just perfect tasting. Now working on appearance.
Hi Beth, shaping a baguette requires time to practice, I can recommend start with around 65% water ratio only. More water will yield a nice baguette with bigger holes but it needs more folds before you can shape it. You can bake in the next morning, when the oven is ready, straightaway score and bake the baguettes from the refrigerator. Hope this helps
io the poolish have equal amount/weight of liquid and flour?
I’ve made baguette, straight dough, sourdough and using a Poolish. What are your thoughts on sourdough method vs Poolish method. With the sourdough, I mix at night so the morning it’s ready, whereas the Poolish method still has to be mixed and fermented the next day.
hello. nice video and i want to try ur recipe but i dont have pizza stone nor dutch oven. do you have recommendation other than those 2? or can i use regular baking pan? thank you!
Hi Kamila, thank you for asking. If you don't have a baking stone for baking these baguettes, it is completely fine. Using whatever you have got like a normal baking tray, not a problem. A stone will help a little to push and transfer the temperature quickly at initial baking period. Hope this helps :)
I found a flat, rectangular lodge cast iron skillet pan that’s excellent for short baguettes
Hey can i refrigerate the dough after all folding or after shaping to bake the following day?
Hi Beth, again thank you for your questions. I can say both ways are good to try. You can either refrigerate the dough after folding and shaping, final proof in a Couche at room temperature for 2 hours, then baking the baguettes next day. Or refrigerate after shaping and baking next day. Hope this helps Beth.
@@chillthebread so would it be okay to refrigerate the dough after its been shaped and placed in the couche, i would it affect the dough if i place the shaped baguettes in the fridge with the couche?
@@cheriecanelas2325 Hi, you can definitely store the shaped baguettes in the couche and in the refrigerator overnight. And bake them in the next morning, no problem, this way is very popular as well.
Hi, working on a batch rn. Was wondering if its possible to do the bulk ferment in the fridge overnight and then shape, proof and bake the baguettes the following day?
Hi, thanks for asking. Yes, that is the way I do often too. It works completely well
How many days before making your final dough??
Preferment 24hrs??
The next day is the final mix??
Chef can u give me advice how can i achieve the perfect big hole.into the baguette🙏🙏
It is about the hydration or from the prefement?
Thank u chef
Hi, thank you for your comment. Yes I use the poolish to make final baguette mix. After the poolish is made, I normally leave it overnight or around 12 to 16 hours. In theory, the higher amount water added, the bigger holes you will get but harder to handle the dough as it is so wet. Hope this helps
Beautiful result😊
Thank you :)
hey!! love your videos. Btw, do you think I can substitute poolish with sourdough starter? can It be a 1-1 ratio?
Hi Kelly Nelly, thanks for the questions, yes you can definitely make the sourdough baguette with lightly similar recipe and method, you can see my sourdough baguette recipe here: chillthebread.com/sourdough-baguettes/
@@chillthebread thanks for your prompt reply! I’ll give it a shot
@Kelly Nelly, I’ve made both yeast and SD baguettes. I’m just learning about using a poolish. Very similar to a SD starter, just keep in mind, SD takes longer. It’s why I like using an overnight bulk ferment for both, but especially for SD.
Can you let me know what is the % of protein from the flour you used for this? My baguette usually doesn’t have a nice developed skin on top after the final fermentation. Do you have any ideas on how I could improve that? Thank you!
Thank you for asking, I use the standard bread flour with contains 12.5% gluten. There are many factors it will result in final look. Did you steam probably at the beginning? Try to reduce the top heat as it will stop expand the bread very quickly. Hope this helps
Is there flour on the bench when you release the baguettes from the container for pre shaping?
total perfection😋
Great video and recipe. I want to say, I know what to look for and you did everything so professional like. Maybe you are a professional bread baker! I’m not new to baking breads, yeast and sourdough, but never used a poolish. It’s Very much like a starter for sourdough, which I do. Only Sourdough takes much longer. Is a poolish used for an Artisan boule, no knead baked in a Dutch oven, or does the long bulk ferment, high hydration compensate for a poolish? Thanks, Rob from NJ, USA.
Hi Rob, thank you for watching my video. With the poolish recipe, you can make not only baguettes, but everything like batard, boule and treat them exactly the same as sourdough, I like the poolish as it not easy to make, not too much time like maintain the stater. Hope this helps :)
@@chillthebread they say sourdough is healthier than yeast breads and easier to digest. Although I make sourdough, I’ll never give up working with yeast. It’s a lot more predictable and fast!
mình rất thích video này
bạn có thể hướng dẫn cách làm sao để bánh ít ruột như bánh mỳ kiểu cũ ở ngoài miền bắc, nhưng ko tăng lượng nước lên dc không ạ? Mình thường làm khoảng 65 - 70% thì ruột bánh khá là đặc
Chào bạn, bánh mì Poolish Baguette ở trong clip mình làm không giống với bánh mì Việt Nam mình, nó có khác xíu so với cách làm. Nếu như bánh mì trong clip mình tăng lượng nước nhiều hơn thì ruột nó sẽ xốp hơn, bánh giòn nhưng không giòn tan như bánh Việt mình. Bánh mì Việt lượng nước khoảng 65% như bạn nói ruột vẫn xốp và vỏ bánh giòn tan, hy vọng có dịp mình sẽ chia sẻ. Thanks bạn nhé.
Can I leave the polish out at room temperature to preferment and how long does it need to preferment??
Thanks for asking, yes please leave it at room temperature, around 22-25c will be perfect. Leave overnight
@@chillthebread thank you for getting back to me so fast!
Nice video, well done!
Thank you :)
Very informative, yet what flour is being used? I have followed the recipe precisely, even have been through 5 folds yet the dough is still very sticky. I will now attempt the shaping process. The flour I am using is French T55. I suspect that the hydration factor needs investigation. I will try another attempt tomorrow with less water.
Hi, love to hear it. I use the normal bread flour with 12% gluten. Yes it really depends on the flour and weather conditions so you can put or less water. I understand it quite difficult to work with sticky dough, that is why I usually wet my hands before handling the dough. Hope this helps
@@chillthebread Appreciate your guidance, result of reduction of water not satisfactory, I will try with stronger flour and initial measurements.
@@josephmccabe2840 thank you and all the best, working with high ratio is challenge but it is worth trying :)
Is is possible to replace the poolish with the same amount of sourdough starter in this recipe?
If I want to bake a larger batch like for example 6 baguettes at once can I just simply triple the recipe?
Yes simply 3 x recipes will be ok :)
Great video. I notice that your recipe is not as wet as some others. I have found that shaping high hydration baguettes is a challenge.
Also, can I use a baguette tray instead of a couche for final proofing?
Hi, love your comment :). You are right, I use around 70% hydration for the baguettes in my video. High hydration such as 80% will yield an airy holes baguette and sticky to handle. But you can give the slack dough couple more folding during the bulk fermentation will help the dough strengthen the gluten and easy to shape at the end. A baguette tray is also a good idea for final proof too, make sure you cover the tray well while proofing, otherwise they will be dried out and get elephant skin. Hope this helps. Thank you
@@chillthebread Yes, I was thinking 4 or 5 coil folds rather than the 2 in my other recipe might be better. I am very experienced baking SD loaves but baguettes are a whole new challenge!
Yes it is right, shapinh baguette is a little bit harder but I believe you can do it well :)
@@77goanywhere I am also an experienced bread baker, yeast and sourdough, but never used a poolish. I’ve baked both yeast and sourdough baguettes, and I’m use to higher hydration doughs, I found for me and from other recipes, using under 70% hydration is better for shaping with an ok crumb. I use either baguette trays or the Emile Henry baguette baker with parchment paper to proof and bake in. Hope this helps. Rob from NJ
what is your room temp? you made this in Vietnem? and you leave your poolish at room temp or in the fridge?
Hi thanks for asking, I made these Poolish French baguettes in Australia and my room temperature was around 25 to 28C at that time. Hope this helps :)
What was the heat of oven and the baking time ,resting the dough time???????????????????????????
Hi friend, is there any way to keep the crust from getting too hard. The taste is perfect, but the crust so hard.
Hi Beth, first stone bake with hot oven is really important to blow up the bread, it help to thin the crust and fluffy crumb. Second, make sure final fully proof before baking.
Hope this helps
@@chillthebread
It's a great pleasure to be witness such a great video and I have to say thank you for sharing with us your knowledge. Just one question, what is the proportion of poolish we used for each kilo of flour.
She used 22% of the total flour for the poolish. For a kilo of flour you will use 220 grams in the poolish.
Can you please verify the amount of yeast you used to make the poolish in this video ? The recipe stated 1/16 tsp. but it looked as though you were using 1/3 tsp. of yeast?
Hi Adelina, thank you for your question. Sorry I may showed the tsp not very clear in the video. 1/16 tsp of yeast of the poolish recipe is correct. There is a yeast stick on number 8, so that why it feel like number 3 :). I use 1/2 of 1/18 tsp (0.625ml). Hope this helps.
@@chillthebread Ah thanks for the response! I’ll try it soon!
Please say where i might get T65 four in the United States.
Thank you for asking, sorry but can you try searching T65 in Us for example. I understand it is hard to source the t65 if you not buying a bulk. Or I can suggest go to the French bread bakery and ask If they sell a small batch for you. Hope this helps.
Please link where i can get a couche like this. I hate the one i have. Making these this morining. I do indeed think poolish is the answer.
Thanks for trying making the baguettes, here is the couche I am using - Bakers Couche, KOOTIPS Large 100%... www.amazon.com.au/dp/B01MQRH0LX?ref=ppx_pop_mob_ap_share
Hope this helps
What if I decrease amount of yeast by
1tsp to half teaspoon but adding double time for resting dough instead?
It can be done, but what is the advantage? I mix no knead dough with 1/4 tsp yeast the night before, in the morning it’s ready. I wonder how a straight dough long fermentation vs the Poolish method. More steps.
@@Rob_430 the advantage is you can make up a little extra poolish than you need for the recipe and never have to buy yeast again just feed the remaining poolish water and flour when you want more.
Also, if you add a poolish you can get that same long ferment flavor without having to ferment the entire dough each time. For example, if you have poolish on hand that you've been just keeping around, you can add it to a recipe and not have to do an overnight proof but still get that long proof flavor.
what brand of couche is this you are using?
Hi Beth, this is the one I bought www.amazon.com.au/dp/B01MQRH0LX. You can check :)
@@chillthebread Amazon will not ship to the US only Australia. Could you find another one that is similar I could get? I like the cotton.
At what point could i refrigerate the dough please.
Hi, you can refrigerate the dough after shaping the baguettes Beth.
you have been asking ALL the BURNING questions! thanks!!
did you wet your hands before folding this dough?
Hi Beth, yes I do, wet your hands to prevent sticking while folding the slack dough that make you easier. :)
What are the times? The website is down...
Apologies i have forgotten to renew the hosting will deal with this this week.
Why don't you have a video for your sourdough baguette? It looks like 6 folds. Do i still need wet hands. Please do a video.
What oven temp and for how long?
Hi there, I bake my baguettes around 230c will be best, approx 30-35 minutes or you can leave it longer for darker crust :)
😋
Can you make this any slower
Would you like a slower version of poolish baguette :)?
Nhìn ngon đấy bạn .
Cám ơn bạn nhé :)
Nice video, nhưng không hướng dẫn thời gian chờ các thứ
Hi bạn, mình có nói trong phần phụ đề, bạn mở lên sẽ thấy 😊
Xin lỗi bạn. Mình thấy rồi ạ. Cám ơn b nha.
@ hihi, ko có gì, chúc bạn vui vẻ
Good to see you making the French version instead of the Vietnamese version. You have a good video shooting and editing as well as baguette making skill as shown here. One thing I don't understand is why were you so gentle folding the dough, why not grab it, stretch it, and then fold it like you did with pre-shaping. I don't buy all bullshit about being gentle to the dough preached by the sourdough making clowns, as I have tried both being gentle and rough handling the dough and the end result is the same with the crumb. A key to a good open crumb is in the fermentation technique with the right temperature and time. Nonetheless, I think you have a very good presentation with this video. Thank you.
Hi Vince, I am so love your comment. Yes, I am sorry if I do if so gently :), and you are right. In the commercial they are smashing everything with the huge amount of number baguettes. In this baguette video, I want to make sure to give my friends with enough instruction to do it properly. And of course people can speed up once they are familiar :). Thank you so much my friend.
@@chillthebread th-cam.com/video/ffgZP-ZKKtI/w-d-xo.html
Linked is a baguette making master in Paris that I am so fascinated with. Obviously, he is a commercial baker and the video does not share everything he does but you can see some of the things in the video that should be familiar like stretch and fold in the bucket, how he kneads the dough in the machine with bubbles forming, and lastly how the crumb look when he cuts the baguette in half with those honeycomb like uniform holes. I think that is the result every baguette maker should stride to achieve. Thanks.
i hate you only joking nice job its all in the tension on the dough when you fonally roll it out to make the loafs and thevsteam i see youvadded quit a bit of water thats onother problem im having that initial steam rise of the bread anyway practice practice practice
What a oldfashioned inaccurate way for measures
Slowest I ever watch watse lot time only photo are good . Joke
tu vas un peu trop vite