I live in a high elevation area and although I followed the recipe exactly, the dough was extremely wet. I had to add more flour so I could even take it from the pan. Do you have any advice for this. The baked rolls texture has turned out OK, but because it was very wet I had difficulty shaping and the proving with steam in the oven made them overflow. For me, the process was a disaster but I will make them again using more flour and less water. It has been the best baguette recipe I tried to get a nice crispness. Thanks
Hi, I would suggest starting with 284g total water but keeping the flour amount the same (I believe the original has 323g total water). And knead well for long time so flour absorbs water. If the dough is ok to handle after this but the bread is dry, try adding 10g each time you experiment and make bread to get to desired crumb/lightness. Let me know its still too sticky when you try again :)
I have one of those breadmaking machines. Very handy for doing the kneading. Mine, unfortunately has two small basins. Can you purchase a single big basin like the one in the video?
Hi, so sorry I’m not sure. But I think it depends on the type/brand of bread machine you have if they have compatible parts or not? Mine just came with a big basin.
@@chichabon Thanks for the reply. I think my machine is the same as yours, Bifinett. I've searched for the bigger basin but can't find one. Anyway, thanks for the reply.
Needs more flour. The amount of flour listed isn't enough to create a dough that will support it's own weight during the second rise. Followed this recipe to the gram. Elevation isn't an issue where I live, nor was humidity.
You could just do a quick search to find the equivalent measurements yourself. It's really not that difficult. Or, maybe get a scale so you can use the measurements provided. It's more accurate that way, anyway.
The unit measurements you use are very confusing for those of us in the US. You used all liquid units such as tsp tbsp g and ml. Wished you would have stuck to a consistent unit as this recipe looks fantastic and one does not want to fail at this. Hope mine turns out well.
Using the steam of boiling water to do a final rise is a brilliant idea. Thanks for sharing this technique.
I live in a high elevation area and although I followed the recipe exactly, the dough was extremely wet. I had to add more flour so I could even take it from the pan. Do you have any advice for this. The baked rolls texture has turned out OK, but because it was very wet I had difficulty shaping and the proving with steam in the oven made them overflow. For me, the process was a disaster but I will make them again using more flour and less water. It has been the best baguette recipe I tried to get a nice crispness. Thanks
Hi, I would suggest starting with 284g total water but keeping the flour amount the same (I believe the original has 323g total water). And knead well for long time so flour absorbs water. If the dough is ok to handle after this but the bread is dry, try adding 10g each time you experiment and make bread to get to desired crumb/lightness. Let me know its still too sticky when you try again :)
sorry i forgot to write the 10g is 10g of water.
Other than mine overproofing and collapsing, and dough falling into the water bath, it came out good.
I have one of those breadmaking machines. Very handy for doing the kneading. Mine, unfortunately has two small basins. Can you purchase a single big basin like the one in the video?
Hi, so sorry I’m not sure. But I think it depends on the type/brand of bread machine you have if they have compatible parts or not? Mine just came with a big basin.
@@chichabon Thanks for the reply. I think my machine is the same as yours, Bifinett. I've searched for the bigger basin but can't find one. Anyway, thanks for the reply.
sieht sehr lecker aus 😉😊😊
Good job😋
I don’t see you remove the water tray as indicated in the video.
You just closed oven door and bake.
:(
Could you please tell what’s dough machine settings? Thanks
wow
look delicious but I don't know how my breads comes out thanks for video
How long we k red dough with hands
knead for about 20 min. if it sticks to your hand, just use extra flour 35-40g
Now that's a proper thicc bread not the thin tip ones.
Needs more flour. The amount of flour listed isn't enough to create a dough that will support it's own weight during the second rise. Followed this recipe to the gram. Elevation isn't an issue where I live, nor was humidity.
Its lighter because of the mixer.Very hard to match with hands.
how long do you bake them for
475F for 5 min, then 450F for 4 min, then remove water tray and bake at 415F for another 10-13 min.
Give us measurements in cups please
You could just do a quick search to find the equivalent measurements yourself. It's really not that difficult. Or, maybe get a scale so you can use the measurements provided. It's more accurate that way, anyway.
The unit measurements you use are very confusing for those of us in the US. You used all liquid units such as tsp tbsp g and ml. Wished you would have stuck to a consistent unit as this recipe looks fantastic and one does not want to fail at this. Hope mine turns out well.
It's not difficult to find the equivalent measurements. Or, you could use a scale, which is more accurate anyway.