Perfect BAGUETTES with CLAUDIO PERRANDO | by JoyRideCoffee
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- Опубликовано: 8 сен 2024
- Perfect baguettes with Claudio Perrando.
A video that came out of my totally unexpected meeting with one of the most talented bakers I've been watching on the internet for many years. Baguette shaping is one of the most difficult techniques when it comes to bread making. Claudio's method of shaping is totally personal and special and he takes care of the dough and the inner alveoli.
If you like the video do not hesitate to order Claudio's recipes from his website:
/ claudio.perrando
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For those who probably haven't noticed. At the slow motion scene where Claudio make final shaping, he intentionally chose a piece of dough where the pre-shaping was not done correctly (the pre-cylinder shape was uneven) and tried to "fix it" by subtly restoring the cylindrical shape. I've been watching that scene for 2 days and I'm still amazed. Thanks Claudio.
Claudio's method is truly an eye opener. Met him at school some years back and i have gained so much through his selfless teaching and sharing. So many great tasting bread recipes and techniques... Till today i could even remember the wonderful taste of the evoo brioche bread made by him for our breakfast. It's one of the best tasting breads I have eaten. My great respect to him for being a such passionate baker. ❤
I also just have to thank Claúdio for sharing with us all his knowledge and his loving practice with breads.
The piano piece is wonderful, could listen to it for hours.🎹🎼
A dream video!!! Thank you!!!!
Each one is a work of art. Amazing!
Thank you Andrew!
the process is like a cibatta with a baguette shape, but of course those are being handled by a wizard
Claudio - einfach wunderbar ☺️
that was so good to watch - the gluten formation (kneading) and then the shaping in super slow motion - could see and understand all the movements - thank you for another great video 👏🏻👏🏻⭐️⭐️⭐️🤩😍
A true master indeed. Thank you both for sharing this insightful video
The nerd bread channel hit again! Thank you so much for sharing!
Thank you for sharing this. As you say it is a joy to watch.
I went to his shop and made a thank you purchase.
Finesse. Only word I know to describe such perfection.
Those my friend are a piece of art 😍
I liked watching claudio's spidery fingertips at work! Such a light touch. Got to keep them moving.
참 아름다운 빵입니다
감사합니다❤
That was really sight pleasure. Thank you for sharing
Meisterhaft, wow.
such a pleasure to watch; the music was perfect
Food for eyes, as usual!! And a lot of knowledge too!!!
Wow! That's the crumb I'm aiming for! (still some distance from that crumb though lol)
That was like a dance of the bread baking fairies. That was a ballet not a bread baking gorgeous and sweet and relaxing and oh my goodness that bread is just amazing
Bellissima,
Great video. Thank you! It was amazing to see how much the baguettes flattened out and then popped like that in the oven 😱. For how long would you say you proofed them? Until the finger poke test passed? Thanks!
Really. And the hydration was only 72%. Biga stayed at 18 degrees Celsius for about 20 hours. It was made with 0.1% dry yeast. After adding the rye starter, salt & water, after kneading, was about 4-5 hours in bulk (variable temperature, at one point moved to heat on the oven loader). Then around 45min after preshape and 45 min after final proofing before bake. In the oven the dough was so "young and powerfull".
@@BreadbyJoyRideCoffee Agree, great master class! Thanks for sharing! Would you know Protein content / W of the flour? All the best,
@@BreadbyJoyRideCoffee Hi, 0.1% dry yeast means 100gr dry yeast for 1000gr. of flour. In my opinion this is too much for a Biga that stays 20h. Perhaps you mean 0.01% ? And also this is too much, i will use 0.001% Thanks for your excellent videos. You teached me a lot.
@@athanasiospapakostoulis580 unless I’m confused, 0.1% of 1000g is 1g of yeast
@@brandifytv5944 you are absolutely right and i am wrong. Don't ask me how i calculated it. I had a dark Moment. Thank you
god of bagguettes
I may be wrong but to my eye it looks looks
Looks like a 50% hydration biga mixed with 100% hydration starter
Then brings the hydration up to the 72% hydration/developed gluten
Then the shaping and fermentation etc, so the sourdough is fermenting the biga dough to get those big holes (Biga is just flour water and instant yeast overnight for those who don’t know)
Very nice my dear friend ❤️🔝👏👍
the link to claudio's shop is hacked, please change it!
Hermoso
Please let me know? Which one correct ? 1) biga + rye starter 2) Flour + biga + rye starter? 3)(fermentated dough + biga) + rye starter?
was! what a great baguette! do you know how many % of rye sourdough he used?
😋
Hallo Marcel, habe einige italienische Seiten gefunden, wo 00er Mehl, also Pizzamehl verwendet wurde. Was hältst Du davon. Habe eben nach Deinem Rezept gebacken, die Dinger sehen ganz gut aus. Vielleicht kann man das Ergebnis mit Pizzamehl noch verbessern. Lieben Gruß M.
Pardon Kommentar an falscher Stelle!
Cláudio, envia sua receita! 🙏🏻
#breadporn 🍸
Hi Joyride and thanks for the great sharing once again!
I have two questions for you, if you will :
1 - what are the bulk fermentation and proofing times in the process you've shown us?
2 - you're refering to him using Biga as a base for this recipe. So it means he's using regular yeast (fresh I imagine) which is the main component of leavening of his dough, as well as some rye starter which is more there for nutritive and taste results than leavening. Right?
Thanks in advance and take care!
@Rocco indeed. I was just asking confirmation for the roles of both Biga and the rye starter 😉
He put all the flour in biga (one gram of dry yeast) and let it to rest until next day. Then added rye starter, salt, the rest of the water and knead. Then after mixing he let in ferment for few more hours (I guess 4-5). I wanted to show mostly his method and his technique (pre-shaping and shaping) not exactly how many grams and how many hours.
@@BreadbyJoyRideCoffee Sure I tottally understand and wasn't asking for exact grams of ingredients. It was just to clarify the roles of both Biga and Rye Starter in his process, just to understand the purpose.
For the Timings, wasn't expecting precise minutes neither, just asking to have a conscious of the investment this person has done in his successful process.
Anyways, thanks for your time and answers.
@@LesEssentielsPHOTO than you. indeed all the flour was pre-fermented (biga was keeped at 18deg. C). rye sourdough I guess has a role for flavors and for speeding up the fermentation process
No recipe? Seemed pretty pompous and would have preferred a sourdough version.
No hard feelings but this video could be covered in 4mins. Still great technic though. Thanks
I gave up. With the music and such slow video it's great for a daytime nap haha
Hey Caudio or Joy Ride Coffee, I ordered your Baguette as well as the
Ciabatta recipe, payed the amount requested, but never received any
reply from your side. The money has been transferred so there is no
issue from my side as far as I can judge, so I would kindly like to ask
you to help out here. Can't wait to try out both recipes. Cheers from Zürich, Werner
I’ll write to Claudio.
@@BreadbyJoyRideCoffee You have any news for me? I hope Claudio doesn't have any constraints that prevent him from sending the recipes. Many thanks for your efforts, Werner
@@wernerlippert5499 Hi! Can you give me your email address? Or better send me an email to me at: breadbyjoyridecoffee@gmail.com
Looks like Claudio couldn't identify your name and order. Thank you.
@@BreadbyJoyRideCoffee Hi, Did you receive my email? Thank you
The recipes finally arrived. Thank you for helping out here.
Very amateur.