Sourdough Baguette // how to achieve open crumb baguette // sourdough series
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- เผยแพร่เมื่อ 25 พ.ย. 2024
- This is my favorite way to make a baguette with sourdough starter as a leavening agent.
Hope you guys enjoy this video.
For daily baking and cooking please check out my IG account @memelmelmel
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#sourdough #baguette #sourdoughbaguette #opencrumb #withme #howtomakesourdoughbaguette #howtoachieveopencrumb #opencrumbbaguette #learnhowtobake
Such an easier video to follow compared to the other ones on TH-cam!!! Thank you for your video, i made these today and they were perfect!!!
225g of water
75g sourdough starter
300g bread flour
6g salt
I don't know why people don't add the recipe in the video description. Thank you.
Or list it in imperial.
Thank you for the recipe. It’s much easier than others
Thank you,I like your video it’s very clear .
Thank you so much, by far the easiest recipe to do, im so glad I found you, I was also pleasantly surprised to find out I did not need to find a large 100% cotton sheet to use as a shaper for the bread, and instead can use the parchment paper I am to bake with, liked and subscribed!
Good looking baguette.
Wow!!!!Bravo!!!!
Looks delicious
I enjoyed all your videos. Thank you
Making it this weekend. Thanks
I try it and it's verry nice.
Thank you for trying out my recipe 🙏🏻
Simple to follow thanks!
Ida Einjaw hope you enjoy the video ☺️
Amazing 🤩
Kereenn...👍👍
superb!!
claire sebastian thank you ❤️
yup making these if you can provide a written recipe. Some of us just need that.
شكله جدا رائع 🥺😍
BRAVO! I imagine this is the bread served in Heaven ✨🤤💖🤤✨ Any guidance on the measurements in grams if one wanted to turn this recipe into a Whole Wheat sourdough baguette recipe? Immensely grateful for your guidance! Thank YOU!
You can try change 20% of the total flour with whole wheat flour if you want... good Luck
אליפות עולם
Out from the fridge, any resting time at room temperature before you divide and shape them? Thanks
Divide and preshape right away..then proof another hour at room temp.🙂
Nice and straight to baking only video. Please advice to make it less sour but achieve the same as your sd baguette? Will appreciate it as I have a lively starter in-waiting at my fridge. Thanks!
You can try to feed your starter 3x times before baking to make it less sour..
Thank you for a lovely video. I learned a lot. Does the shaped baguette stick to the parchment paper? What flour did you add to the paper. Thank you
Thank you. The shapped baguette will not stick too much. You can just use all purpose flour to minimize the sticking problem. Hope this helps.
White Rice flour also helps to not stick very very well!
Perfect ! Do you bake with oven fan on ?
Baguettes get rolled out after pinching and creating tension. Otherwise, great job. I make them similarly.
Can you skip de overnight proof in the fridge? And let it rise on room temperature? To make them the same day?
Are the ingredients and method on a blog somewhere? I’ve worked with SD and wet doughs, this looks great, nicely done.
RobP the method and ingredients are all in the video.
Thanks for this recipe. I'm going to try this soon. I keep my starter in the fridge, so I'm starting to wake it up tonight. My question Is how long could this be kept in the refrigerator? I would like to start this at about 10:00 AM and stick in the fridge and finish the next morning about the same time. It could be in the fridge for 20 hour or so. It that too long in the fridge?
Can I put in fridge for 2 days before shaping and bake
👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻
🤤🤤🤤
❤❤🙏🙏🙏
Hello! j
ust one question!
You use type "1" flour?
I'm ask this because in Italy "bread flour" it's a common 00!
(I've tried this recipe with a Manitoba type "0" and the dough it's much more liquid)
MattDivine1 hi thank you for reaching out 🙌🏻🙌🏻
Try to use T65 flour i think that Will work better than 00 flour.
As i know T65 flour is equivalent to Type 1 Italian flour, and American bread flour.
Mineral Content : 0.60% - 0.65%
Protein Content : 12.0% - 13.5%
I hope this help.
Best of luck,
Mel
@@bakeit500ktchn7 With Manitoba (12% protein) it's AMAZING!
I’ll try type 1 flour too!
Ty sooo much!
MattDivine1 i Will... thank you for the support ❤️
Sourdough bagel pleaseee
Jasinta Christi soon ☺️
What’s the difference of country sourdough bread and baguette recipe and procedure of making it?
The procedure of making these bread make both bread has a different taste, and characteristic 🙂
Does this also works with the poolish method ? A premade dough ?
Yeah absolutely!
Stooppp!!
225 water 75 starter 30 flour
Great!
Can I do this with spelt flour?
Paweł yes you can mix the flour with spelt if you want. Let me know how it goes 🙂
@@bakeit500ktchn7 thanks :) but i will use only spelt :) off course i will let You know.
@@pawe3155 probably it didn't go well
How long do you rest the dough overnight?
Hi there… I usually let it rest for 12-18 hours…
How much water did you put it in?
Poog Gow all detail is in the video. 75% hydration to be exact.
Is the starter that you use 1:1:1 100% hydration?
Yes in the summer I usually use higher ratio 1:5:5
I’d call that a batard. Nice work.
Paul Mcgee thanks!
Little overproofed but still very good!
Absolutely sticky! The proportions may be classic, but manipulating is a challenge for the hands and for the spirit.
Camilo Di Giorgi it took me many tries as well. I know this is not Easy. Please dont be discourged. When it is succesfull, is going tO be very rewarding.
Keep trying 🙂
It does take some experience but you will accomplish it.
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❤🎉❤