This is a great video (well 3) that demonstrates perfect textbook baguette making form. Ok, here's a few shortcuts for the regular home cook: USE A STAND MIXER WITH A DOUGH HOOK (restaurants around the world do with great results). 32 ounces of flour = 6 cups (scoop and sweep). 22 ounces of water = a bit more than 2.5 cups. For salt... he had to have meant 4 TEASPOONS. As a general rule, you need 0.25 - 1 teaspoons of salt per cup of flour; never more than 1 teaspoon per cup. Hope this helps!
I forgot the yeast. I've been using Red Star Active Dry Yeast for many years for all of my bread and pizza making. You can get a 2 pound block at Costco for under $4. In the regular stores it tends to be a lot more expensive. Store it in the freezer and it will last for years. As far as proofing goes, just do what he said. For this much flour, I'd use 2 or 3 teaspoons of yeast. Also, I usually add a teaspoon of sugar to the proofing water to give the yeast something to eat.
yep, 4 teblespoons. ever made bread?
airbusplain 6 days ago
This is a great video (well 3) that demonstrates perfect textbook baguette making form. Ok, here's a few shortcuts for the regular home cook: USE A STAND MIXER WITH A DOUGH HOOK (restaurants around the world do with great results). 32 ounces of flour = 6 cups (scoop and sweep). 22 ounces of water = a bit more than 2.5 cups. For salt... he had to have meant 4 TEASPOONS. As a general rule, you need 0.25 - 1 teaspoons of salt per cup of flour; never more than 1 teaspoon per cup. Hope this helps!
ABQSentinel 1 week ago
I forgot the yeast. I've been using Red Star Active Dry Yeast for many years for all of my bread and pizza making. You can get a 2 pound block at Costco for under $4. In the regular stores it tends to be a lot more expensive. Store it in the freezer and it will last for years. As far as proofing goes, just do what he said. For this much flour, I'd use 2 or 3 teaspoons of yeast. Also, I usually add a teaspoon of sugar to the proofing water to give the yeast something to eat.
ABQSentinel 1 week ago
way to overcomplicate it
driedsea 1 week ago
What kind of yeast and how much?
HypatiasScion 1 week ago
Be a man and mix with your hand.
Antiks72 2 weeks ago
i need a bowl scraper, ball scraper, balsc raper, balasmic raper,
MrNeco0w 3 weeks ago
btw that's a hundred degrees F, not C, for proofing the yeast.
929myohmy 2 months ago
Arent u supposed ti add flour to thesurface before kneading it?
massive931 6 months ago
this is a very very good way to make baguette :)
philipnee 9 months ago
Did he say 4 TABLESPOONS of salt?? I think he probably meant 4 TEASPOONS.
lightdough 10 months ago 8
@lightdough I think you're right!
929myohmy 2 months ago
I need more dough!! Told a friend I needed some "bread", she gave me a Baguette!?
RadiantMeteor 10 months ago
Except he doesn't actually tell you how much yeast to use, does he?
Brookie666cookie 1 year ago 4
why dont you add flour to the cutting board to make it less sticky?
rantiferus 1 year ago
@rantiferus Because you don't want to add more flour than is necessary to a dough. The dough will become less sticky through kneading.
broggi007 1 year ago
These are awesome. I make bread every week, and now I think I'll add baguettes to my lineup. THANKS!
cosmicomet03 1 year ago
very clear, very good demonstration.
miceypoo 2 years ago