Baguettes with Natural Yeast Water: Step by Step | Baking with Fruit Yeast Water

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  • เผยแพร่เมื่อ 5 ม.ค. 2025

ความคิดเห็น • 54

  • @Kiquekique
    @Kiquekique 3 ปีที่แล้ว +1

    OMG you’re awesome. I was looking for this kind of content for a long time. And by far you’re the best!

  • @zhoubroadwell8574
    @zhoubroadwell8574 ปีที่แล้ว

    I love the music, so soothing.

  • @besitoskarls
    @besitoskarls 8 หลายเดือนก่อน

    UAHU really amazing! She is amazing and so professionell! Keep on it im your fan :)

  • @Ldsyldsy
    @Ldsyldsy 4 ปีที่แล้ว +1

    Made my first baguette ever! Thanks for the instructions!

  • @kmathis2352
    @kmathis2352 3 ปีที่แล้ว

    Even though I'm trying to cut back on sugar and carbs, figuring out how to make a good quality baguette or epi bread is a life goal!

  • @CrystalAnatta
    @CrystalAnatta 4 ปีที่แล้ว +1

    Yeast water from tomatoes taste great! I tried once.

  • @kmathis2352
    @kmathis2352 3 ปีที่แล้ว +2

    I've tried this several times. And when I do the stretch and folds, the first couple stretches pull up really nice, but then it becomes stiff. It just doesn't look so soft and flexible like yours looks. The gram conversions are a challenge, too. My kitchen scale doesn't seem very consistent when I measure for grams. And the Celsius to Fahrenheit doesn't seem quite right for my oven, either. Your baguettes look so beautiful, though.

    • @kmathis2352
      @kmathis2352 3 ปีที่แล้ว +1

      Actualy this last one I made was the best I've made so far. I used raisin yeast in the poolish. And I sprinkled a bit of powdered malted barley on top before I baked it. Slashing it before putting it in the oven is always awkward. It always pulls.

    • @alexischavez3238
      @alexischavez3238 3 ปีที่แล้ว +1

      @@kmathis2352 make sure you slice confidently and with a razor sharp blade, you can even dip the blade in water before slashing maybe that'll help, as for how stiff your bread is I think she lives in a warmer climate as mine seems to get a bit stiff too

  • @alexischavez3238
    @alexischavez3238 3 ปีที่แล้ว +2

    Most bubbly and beautiful baguettes I've ever made, only I had to quadruple the recipe cause of how cold it is in my area

    • @NovitaListyani
      @NovitaListyani  3 ปีที่แล้ว +1

      Thank you so much for the feedback! 🙏

    • @alexischavez3238
      @alexischavez3238 3 ปีที่แล้ว +2

      @@NovitaListyani of course! I made these with the guide of your lovely fruit yeast water video as well, happy new year by the way!😊

    • @NovitaListyani
      @NovitaListyani  3 ปีที่แล้ว +1

      Happy new year 🙏

  • @kamonrot
    @kamonrot 4 ปีที่แล้ว +1

    Really love the word poolish. It sounds cute. I’m no baker so I don’t know much about culinary terms😂.
    Btw. Great use of a shower cap! Who would have thought!

    • @NovitaListyani
      @NovitaListyani  4 ปีที่แล้ว +1

      Good catch 🤗 yes we use shower cap because it is reusable, one disposable shower cap can be used multiple times, and we have lots of them from our days of traveling before the pandemic

  • @mfrobert100
    @mfrobert100 6 หลายเดือนก่อน

    what's the temperature during your process (outside of the colt ferment)?

  • @haye5559
    @haye5559 3 ปีที่แล้ว

    Perfecto yum!

  • @maryburt3114
    @maryburt3114 4 ปีที่แล้ว +1

    can I use part whole wheat for this meathod and could youmake a video of it . thank you

    • @NovitaListyani
      @NovitaListyani  4 ปีที่แล้ว

      Thank you for the suggestion, once we get a good whole wheat we will make a video on how to use whole wheat with fruit yeast water

    • @Ldsyldsy
      @Ldsyldsy 4 ปีที่แล้ว

      In many cases you can use 20% to 30% whole wheat with little difference in final product. I don’t recommend replacing all the flour with whole wheat at once, unless you are very experienced with whole wheat.

  • @eddyed8135
    @eddyed8135 4 ปีที่แล้ว +1

    Does the bread produce by yeastwater poolish have tangy/sour taste?
    Also may I know your average room temperature where your poolish stands?

    • @NovitaListyani
      @NovitaListyani  4 ปีที่แล้ว +1

      Only when it is over fermented the bread tastes sour. Over fermentation may happen during the process of making yeast water or bread. My room temperature here is about 29 °C

  • @lucyj2580
    @lucyj2580 4 ปีที่แล้ว +1

    Hi, do you put the dough in a warm place or on the counter like the poolish?

    • @NovitaListyani
      @NovitaListyani  4 ปีที่แล้ว

      It depends on your weather, if it's cold you may want to put it in a warm place except for cold fermentation, other than that we usually just leave it on the spot where we have been working on.

    • @lucyj2580
      @lucyj2580 4 ปีที่แล้ว

      Thanks!

  • @jabberbinablan7808
    @jabberbinablan7808 5 หลายเดือนก่อน

    Is the fruit yeast alcoholic? Or is it at the first stage?

  • @anh8318
    @anh8318 3 ปีที่แล้ว

    After leaving the dough in the fridge for overnight, how long do I leave the dough over the counter before shaping?

    • @NovitaListyani
      @NovitaListyani  3 ปีที่แล้ว +1

      I usually use it straight away 🙂

  • @veronicagunawan640
    @veronicagunawan640 3 ปีที่แล้ว

    Hi there!
    I read somewhere that salt should be incorporated into the dough at the last step, after water and flour. Yet you mix it in after water. Will that make any difference in how the dough come out in the end?

    • @NovitaListyani
      @NovitaListyani  3 ปีที่แล้ว

      For this recipe, we add salt after the water to make sure it is evenly distributed, and easier to incorporate into the dough

  • @bethbilous4720
    @bethbilous4720 3 ปีที่แล้ว

    Beautiful, but if I want to use dried yeast, how much, please?

  • @pilaiwanmongkolrat4891
    @pilaiwanmongkolrat4891 4 ปีที่แล้ว

    After cold ferment, do I need to wait until dough become room temperature before preshaping?

    • @NovitaListyani
      @NovitaListyani  4 ปีที่แล้ว

      No, after proper cold fermentation, you can preshape it immediately.

  • @deahadikara3817
    @deahadikara3817 4 ปีที่แล้ว +1

    if i can't make the windowpane is that mean my dough is failed?

    • @NovitaListyani
      @NovitaListyani  4 ปีที่แล้ว

      Not necessary, try give it another round of stretch and fold after 45 minutes

    • @deahadikara3817
      @deahadikara3817 4 ปีที่แล้ว

      @@NovitaListyani is it okay to put much flour? bcs my dough really sticky in my hand

    • @NovitaListyani
      @NovitaListyani  4 ปีที่แล้ว

      The part that's going to end up on the internal part of the bread shouldn't have too much flour or the bread might have issues, other than that you can use a reasonable amount of flour to make sure it's not sticky. As mentioned in the video, it's a high hydration recipe, it is bound to be a bit sticky.

    • @deahadikara3817
      @deahadikara3817 4 ปีที่แล้ว +1

      @@NovitaListyaniokee i'll try to make the better version of mine. Thank you very much and i hope you have a good life

  • @adilsonarantesaparecidoara7683
    @adilsonarantesaparecidoara7683 ปีที่แล้ว +1

    FIZ UMA MASSA MADRE SOLIDA COM MAÇÁ GALA , DEPOIS FIZ MEU SOURDOUGH , FOI O MELHOR PÃO DE MASSA MADRE QUE FIZ , DEPOIS APRENDI A FASER PREFERMENTOS , BIGA , POOLISH , ESPONJA , SÓ ME FALTA FASER PÃO COM PATÉ FERMENTE (PÉ DE MASSA, PÉ FRANCES , MASSA VELHA ) .

  • @jelly.1899
    @jelly.1899 2 ปีที่แล้ว +1

    How many grams of protein does your bread flour contain?

  • @arhong6412
    @arhong6412 4 ปีที่แล้ว

    Can i use the sourdoughs starter instead of the Poolish?

    • @NovitaListyani
      @NovitaListyani  4 ปีที่แล้ว

      This recipe is using poolish, it needs many adjustments if you are to use sourdough starter, we are currently not into making sourdough bread.

  • @robohippy
    @robohippy 3 ปีที่แล้ว

    I am going to attempt this one, but I think there is a math error. When adding the rest of the flour and water to the poolish, you say 70% hydration. With 150g of flour, that would mean 105g of water. Correct? Or are you including the poolish mix into that math? Side note, Spell Check needs to recognize poolish....

    • @NovitaListyani
      @NovitaListyani  3 ปีที่แล้ว

      the term hydration in bread making is calculated based on the total amount of liquid (100+80 =180 g) divided by the total amount of flour (100+150 = 250 g), that is 180/250 *100% = 72%

    • @robohippy
      @robohippy 3 ปีที่แล้ว +1

      @@NovitaListyani Okay, got it, this does include the water and flour from the poolish. Didn't catch that part....

    • @robohippy
      @robohippy 3 ปีที่แล้ว

      Well, this time was the best crumb I have gotten thus far. Closer to a true baguette than to standard degassed sandwich bread type of crumb. Will try again, and again, and again... Now I will have to try some of the fruit yeast water....

  • @Brumle72
    @Brumle72 4 ปีที่แล้ว

    Love these videos👍 even though I might watch them multiple times just to hear a pun master in action😉😂😂👍👍
    A question though,,, If you where to double the recepie,,, Do you then want to also make double amount of poolish, or is there some kind of wierd calculation for that??

    • @NovitaListyani
      @NovitaListyani  4 ปีที่แล้ว +2

      Thanks for the comment :) As for the poolish, you can double it in case you want to double the recipe, if you see overzealous yeast activity, you can cut down the bulk fermentation time or put the dough into the fridge to retard in order to achieve the flavor you want

  • @Emma-lv4ds
    @Emma-lv4ds ปีที่แล้ว

    😍👍🏻🙏😘🇺🇦

  • @microled2012
    @microled2012 4 ปีที่แล้ว

    very complex process with many steps ...