Artisanal Bread with Pascal Auriat

[harryrodgers]

57 degrees (either F or C) is pretty far from ideal dough temperature. 75-80F should be the target.

[777asturias]

muy pero muy buena

[harryrodgers]

That's pain au levain in the shape of baguettes. No way would you find that bread sold as straight baguettes in Paris.

The "yeast" mentioned in the latter part of the video is the levain which was rather confusing!

[allencrider]

@harryrodgers I know of a famous baker in Paris, Eric Kayser who does. Working with new levain rather than sourdough is a worthy technique to know.

[ikkeforlet]

He forgot to say how much flour they add to the last mix. Haha. They go through all this trouble to produce this video. And it's useless.

[ElJefedeJefes9]

A week fto bake a baguette, jajajajja....

[MeliMeli66]

When you mixing everything in the mixer you did not say how much water you combined with the yeast...

Combien d'eau avez vous mélangeur avec le levain juste avant de le verser dans le mixeur le 4ème s'il vous plâit?

[skaf4etata]

Bravo ,Regards from Sweden and Bulgaria !

[Linksforever1]

En français s'il vous plaît

[wangbaishi7]

Hey les mec

Vous avez l'air de con, ameliore ton anglais, clicher isn't it.

Pourquoi tu ne porte pas de l'ail au tour du coup tant que tu y est et le maillot rayer.

Pascal je fais 2000 baguettes par jour et fais des demos, putain je rigole.

Comment obtien tu la temperature de base, un du con explique le.

A mixing machine s'appelle "a mixer" ah lol

give me a fucking, and I can shoot you.

A typically french baguette is 400 g, since when

300 g du con habites-tu en France ou sur Mars?

fuck

[sonnycrafty]

pfffff,so tired to listen and see this kind of shit,go straight in a french bakery school that's the best way for ya to get the original way....

[1231fox]

why

[1231fox]

hi pascal

i made your recipe but you dont say how much of the wild yeast and flour you mix is it 200grams yeast and 1 kilo of flour hope you let me know thank you...

[Linksforever1]

@1231fox

En français s'il vous plaît

[1231fox]

hi pascal i made your recipe but, how much of wild yeast you use per 1 kilo

of flour. thank you so much......

[mattnuts2]

NOn serieux,,, 4 jours pour faire une baguette..??? Come on everybody go in a bakery... this is too long..

[cutiefbaby]

im in culinary school and traditional recipes like this does take forever but they are usually bakery bulk recipes not something you wanna do at home.....i wouldn't recommend making this at home unless you have too much time on your hands

[danbeck0208]

How come I don't see my comments??????

[danbeck0208]

I watched other videos and their bread is made in one or two days, but the proof on the quality is the way your bread looks at the end. I am not a chef, but I want to make my own baguette. Since I my oven does not make steam, would it be the same if I put a bowl of water in the oven while the bread is baking? What is the liner on the baking sheet that went into the oven? Do the "boulanger" take as much time to create their breads, or do they use short cuts? Thank you for an inspiring video.