Join the course with Richard Bertinet & Gluten Morgen here 👉 www.glutenmorgentv.com/breadbaking French Baguettes recipe: Flour: 1000grs Fresh Yeast: 15grs Salt: 25grs Water: 750grs We made an oopsies while editing! 😅
I have learned the key technic of baking from Richard Beitinet, who is a true master of baking. Thanks a lot for sharing , also Thank Gluten Morgen Channel for making the joyful video! I am watching from China
I am thankful to you Ramon for introducing us Richard Bertinet some years ago. I have watched most of his videos and bought his book 'Crumb'. He is truly a master and such a likeable person also👨🍳
Merci Richard! I finally understood “walking the dough”! It was a game changer for me. Made my first successful baguettes. Tasted like the last one I had in Paris. Thanks Gluten.
This is the most entertaining and most informative video I've seen in a long time. I have watched several hundred videos and this one is at the very top. Well done. Please do more.
I still watch you first video with Mr. Bertinett time to time to remember his technique. This video made me happy to watch both of you working together. I couldn"t achieve to make such nice bagets yet but I believe flour is the critical point here, I need to find a higher gluten content flour. Thanks and greetings from Istanbul.
@@glutenmorgentven if you read the graphics in video you are misled to use 350GRS of Water .... Richard himself in the video says that with 500GRS (50% hydration) you can only make basketballs, and that he's using 720GRS (72% hydration) in this case
I attempted this technique with a 70% hydration dough using all-purpose flour. Despite a 24-hour rest in the fridge, it remained sticky. Shaping the dough proved to be quite challenging as it could not retain its shape.
Man I just can't get my crumb to be that open. Made baguettes 7 or 8 times and they are getting better and they taste good but the oven spring just isn't there. My dough always looks wetter before shaping too.
ive had both issues. I managed to fix the oven spring to a literal perfection, but im not sure how i can achieve the results they are with the high hydrations. The "fix" for a good oven spring is really 2 things. Your flour needs to be strong (high gluten) . You can add gluten powder into your dough. You can find it online, its very cheap and you dont use a lot of it. I do about 1 tablespoon for 800 grams flour. (but that takes some experimenting with the flour you get). The second thing is to have some humidity in the oven. I put about 1/3 of a cup water inside the oven, in a small cooking tray. This is a game changer. You need to remove the water after 10-15 minutes though. I do about 60-63% hydration on my dough. I would like to go higher but when i do so, my dough is extremely wet after proving and i always end up adding more flour and kneading it again.
Join the course with Richard Bertinet & Gluten Morgen here 👉 www.glutenmorgentv.com/breadbaking
French Baguettes recipe:
Flour: 1000grs
Fresh Yeast: 15grs
Salt: 25grs
Water: 750grs
We made an oopsies while editing! 😅
Very entertaining! Love watching the two of you. Richard is hilarious. . . And genius
I have learned the key technic of baking from Richard Beitinet, who is a true master of baking. Thanks a lot for sharing , also Thank Gluten Morgen Channel for making the joyful video! I am watching from China
My pleasure 😊
I am thankful to you Ramon for introducing us Richard Bertinet some years ago. I have watched most of his videos and bought his book 'Crumb'. He is truly a master and such a likeable person also👨🍳
I have just spent a week on the bread course. It was one to treasure! Fantastic week with a true gentleman. (Thanks Richard and the team)
Merci Richard! I finally understood “walking the dough”! It was a game changer for me. Made my first successful baguettes. Tasted like the last one I had in Paris. Thanks Gluten.
How nice and funny your French baker friend! 😃👍🙏 I enjoyed watching the 2 of you❤thank you for the teaching, form Hungary ❤
Thank you! 😃
This is the most entertaining and most informative video I've seen in a long time. I have watched several hundred videos and this one is at the very top. Well done. Please do more.
🙌🏻🍞😎 Thanks! There will be more!
I still watch you first video with Mr. Bertinett time to time to remember his technique. This video made me happy to watch both of you working together. I couldn"t achieve to make such nice bagets yet but I believe flour is the critical point here, I need to find a higher gluten content flour. Thanks and greetings from Istanbul.
Thanks! Yes we're like stand up baker comedians! There's going to be more!
The Master returns!
Wow! An update! I can’t wait 🥰
😄
Great video. Do I use 15g of dried yeast if I don't have fresh or a lesser amount?
I enjoyed😍
350g of water for 1kg flour? or maybe 720g
It was originally 70% Hydration
@@glutenmorgentven if you read the graphics in video you are misled to use 350GRS of Water .... Richard himself in the video says that with 500GRS (50% hydration) you can only make basketballs, and that he's using 720GRS (72% hydration) in this case
I attempted this technique with a 70% hydration dough using all-purpose flour. Despite a 24-hour rest in the fridge, it remained sticky. Shaping the dough proved to be quite challenging as it could not retain its shape.
Your all purpose flour was probably too weak/soft to handle 70%. Try to find a flour with around 11-12% protein.
10:49 frecnchman being upset for being callled out on an Italian touch while speaking in english ! Epic 😁
😇🍞👍🏻
Oooh...Monsieur B!
Mamma Mia
😍😍
So dough recipe is basically same like pizza? Just to use 70% hydration+ long fermentation?
Pretty much!
Man I just can't get my crumb to be that open. Made baguettes 7 or 8 times and they are getting better and they taste good but the oven spring just isn't there. My dough always looks wetter before shaping too.
ive had both issues. I managed to fix the oven spring to a literal perfection, but im not sure how i can achieve the results they are with the high hydrations. The "fix" for a good oven spring is really 2 things. Your flour needs to be strong (high gluten) . You can add gluten powder into your dough. You can find it online, its very cheap and you dont use a lot of it. I do about 1 tablespoon for 800 grams flour. (but that takes some experimenting with the flour you get). The second thing is to have some humidity in the oven. I put about 1/3 of a cup water inside the oven, in a small cooking tray. This is a game changer. You need to remove the water after 10-15 minutes though. I do about 60-63% hydration on my dough. I would like to go higher but when i do so, my dough is extremely wet after proving and i always end up adding more flour and kneading it again.
I dont quite understand what u meant for the steam part as far as home oven goes. Keep the oven door open and do what?
Add boiling water on a tray.
350gr water ??
It's 70% Hydration
Your recipe up top is wrong, my friend. You have 320 grams of water instead of 720 grams. Did I earn a prize? I love this channel.
The recipe is now corrected. Sorry
@@glutenmorgentven it is not ... the description still shows 350GRS of water not the correct 720GRS
Have you seen the film Ghost? 😂😂😂
🤣🤣🤣🤣
1:34 720g ;))
Crushing hard on cutie pie RAMÓN GARRIGA!
you say 70% to me its 700gr of water to one kilo flour not 350gr.
The recipe is now ok. Sorry.