@PhantomAct A poolish is a fairly wet sponge, a preferment typically made with a one-part-flour-to-one-part-water ratio by weight. You can find more info on the use of poolish in the 'bread baking tips' section on our website.
On the bakary I work, we make the baguette 75% hydratation with natural levain and a long fermentaion, beautifull baguette, this one is beautifull too
According to Peter Reinhart stretch&fold technique, u shouldn't have waited so much (I mean 45 minutes for every s&f) u could've did it with 10 min intervals.
I found a whole story made out of Watermarks on Our Planet using Google Earth and I found them in something else to. I just posted my latest video- I found pictures of God! I've put the story together and made a video of it to share with you. When your finished tell someone what you saw this day !! He Lives ! Come see my Channel and look at the Amazing things I've found ! I even found the Garden of Eden - come see !!
Personally, to much working the dough during the stretch and folds, finished loaf could use a tighter skin as well, but hey, that's the great thing about baking, more than one way to produce a product.
Stretch and fold AKA Mixing! This is the anal part of artisanal. Perfectly possible to mix this dough using a machine, The resultant dough would be exactly the same. It's physics, you see. This is actually ciabatta shaped into a stick. Nothing like a genuine French made baguette.
@azt3c You do not! This is the advantage of being a serious home baker. You can use recipes and techniques useless in mass production to get a superior product.
By the time of the final S&F, that dough would be closer to 70-75% hydration.
uberathlete 5 days ago
Whar is Polish?
PhantomAct 1 week ago
@PhantomAct A poolish is a fairly wet sponge, a preferment typically made with a one-part-flour-to-one-part-water ratio by weight. You can find more info on the use of poolish in the 'bread baking tips' section on our website.
kerstb00m 1 week ago
@kerstb00m oh cool, thanks!
PhantomAct 1 week ago
since the dough where out for so long, doesn't it need to add mist of water midway to prevent it from drying out?
Guesswhokk 1 week ago
@Guesswhokk We cover the bowl with dough and later the baguettes with floured clingfilm. On top of that the 80% moisture in the dough helps too.
kerstb00m 1 week ago
That baguette does look pretty sexy, but I think I'll stick to my 65% hydration thank you very much
pballfan 2 weeks ago
Great vid, I especially loved the Flight of the Conchords addition :-)
thedr00 2 weeks ago
fine job. i think ur bread oven helps.
eogg25 3 weeks ago
@eogg25 Yes, you are right, baking on the hot stones and creating and releasing steam does help a lot.
kerstb00m 1 week ago
On the bakary I work, we make the baguette 75% hydratation with natural levain and a long fermentaion, beautifull baguette, this one is beautifull too
amlo1595 1 month ago
@amlo1595 Thank you very much :)
kerstb00m 1 week ago
what type of oven is that?
vircabutar 1 month ago
@vircabutar It is a Rofco oven made in Belgium with chamotte stone floors
kerstb00m 1 week ago
The music was so awful I had to stop watching.
hanmeng 2 months ago
Btw the baguettes came out pretty nice
UFOENGINE 2 months ago
According to Peter Reinhart stretch&fold technique, u shouldn't have waited so much (I mean 45 minutes for every s&f) u could've did it with 10 min intervals.
UFOENGINE 2 months ago
great vid. the music at around 4:20 mark is killing me "Gerard Depardieu...baguette"!! love it.
Aggie98bqn 2 months ago
This has been flagged as spam show
I found a whole story made out of Watermarks on Our Planet using Google Earth and I found them in something else to. I just posted my latest video- I found pictures of God! I've put the story together and made a video of it to share with you. When your finished tell someone what you saw this day !! He Lives ! Come see my Channel and look at the Amazing things I've found ! I even found the Garden of Eden - come see !!
downyourtube 3 months ago
In the beginning of this video, why do you use different scales to weigh out the ingreidiants?
PrepperAZ 3 months ago
Personally, to much working the dough during the stretch and folds, finished loaf could use a tighter skin as well, but hey, that's the great thing about baking, more than one way to produce a product.
sean3games 3 months ago
No matter which technique, it is still white flour we see in this video. Eat white, get fat !
demusset 3 months ago
Stretch and fold AKA Mixing! This is the anal part of artisanal. Perfectly possible to mix this dough using a machine, The resultant dough would be exactly the same. It's physics, you see. This is actually ciabatta shaped into a stick. Nothing like a genuine French made baguette.
MisterPower 4 months ago
interesting technique, but not practical at all... how do you apply this technique to a mass production bakery ??
azt3c 5 months ago
@azt3c You do not! This is the advantage of being a serious home baker. You can use recipes and techniques useless in mass production to get a superior product.
kerstb00m 5 months ago 4
How did i get here?
halfpoo 5 months ago
Is the second song flight of the Conchords!?
paddywhacky 8 months ago
@paddywhacky Verily!
fuzzytransmissionman 5 months ago
Cool video, the steps of making the baguette are very clearly shown here. Going to your website now for the recipe!
conviviumman 8 months ago
Nice but why no crumb shot after all that? And how long did you stretch and fold for?
Nice technique!
AbstractMan23 9 months ago
@AbstractMan23 The crumb shots and recipe are on our website!
kerstb00m 9 months ago
Really great video.. thanks! But it is so much work for a baguette! I guess I will make it when I have a few days off!
SilenCedGun 11 months ago
Looks great. But watching the video it gets unclear how many times you repeat the stretch-fold.
flabarple 11 months ago
haha!!!
I loved this video!!
Thank you!
overlogg 1 year ago
Really great job! I was wishing I could have seen the crumb...then I found it on your website and it looks fantastic.
areyoureally123 1 year ago
Comment removed
areyoureally123 1 year ago