I use a small cast iron frying pan with bbq grill lava rocks for the steam generation. I preheat the pan with rocks and as the bread goes into the oven, ice cubes go onto the hot rocks making a strong continuous cloud of steam for the 'oven spring'. Theyre cheap and can be found at any bbq store and all you have to do is wash them in plain water to get the initial dust off. They are very porus and heat up holding that heat well while waiting for the ice. In some recipes I also use a brand new clean wand-style garden sprayer for addtional steam. I like it because all you have to do it crack the oven door oh so slightly to use it. On the baking steel i measured my oven and went to the metal yard and had a piece of 3/8 inch mild steel plate cut from a known sourse wzter tank. That was $20 withs a $2 cut fee. It works GREAT! I use a infrared thermometer until it reads 450-500 degrees Fahrenheit. Warning, it is heavy but has a great thermo mass which is the point. I also use the French style perforated loaf pans 4 in 1 with parchment paper under liners for doughs with way high hydration percentages. Just saying in an effort to make the baking experience better. One last thing, i use All-Trumps hard flour at 13%+ protein because it is non bromated or bleached and easy to get at a restaurant supply. A 50lb bag cost me around $25.
Just finished baking off these baguettes and, they came out beautifully!!! The second 10 minute bake, the baguettes came out too dark, the second batch, I adjusted the time down to 5 minutes and they came out perfectly. I couldn't bake off the baguettes after 24 hours bulk ferments so they had a 48 hours. I was a little worried about the outcome but, that extra day of fermentation only enhanced the flavor and, It.Was.Delicious!!! Thank you for sharing this awesome recipe with us. It's another absolute winner from Mile Zero Kitchen!
I made Italian hand rolled bread for 7 years. We made 150 loaves a day. 75 long and 75 round from a 300 pound dough. 70 cents a loaf and my boss made $2000 a week in the early 80’s and I made $120 😂 A hotdog and a soda was a dollar then and cigarettes were 65 cents a pack, so imagine the money the owner had? He drove a Chevy Surbaban never owned a car for personal use. Worked 6 days a week his whole life. Amazing man, wish you could have seen his work, its art today.
It is my goal to achieve this bread baguette ,! I just tried my 2nd time making another baguette recipe,and it turned out too dense. But I don’t even want to achieve that recipe, I want to achieve this one! ……It’s got the right look ……, the right crunch , …and the right crumb, it’s everything I want in a great bread recipe! I will try this in a few days , after I get my malt from Amazon , and I will let you know how I do!
Simple but ridiculously delicious. There is no wonder why bread is culturally and religiously significant around the world. Because it is straight up, extra-magically delicious.
Tempting and Impressive bread crust with great crumb holes. Q1 Why did you have to add water twice instead of one go? Q2 using 9 grams of malt gave good brownish crust, however it gives chewy crumb.
This is the finest and very classy video about baking bread that I've seen till now, it really touched me. Thanks a lot. I look forward to making those baguettes myself.
Super, le pain est réussi, bravo👏👏👏 Un conseil, pour étaler le beurre sur le pain, il vaut mieux utiliser un couteau à bout rond où tout simplement un couteau à beurre.😊
Is it possible to replace the couche with something else? Maybe a non-stick baguette pan? And if using the baguette pan should I still transfer it to an oven stone, or would it bake well on the pan itself and come out brown and crispy?
Just just happened on your vid wow I was really impressed I would like to know if the malt is absolutely necessary thank you so much I will continue watching your Channel I've already learned something from you👍
Thanks for the excellent bread crust and crumb. Also thanks for the excellent cinematography and soothing music. ( Comment from a bedding self taught baker)
Hello and thank you very much for this way of making baguettes with a very very simple technique... I congratulate you. Now I have a question if you can answer it for me. I am an older man who makes bread (but I warn you I am not a professional, rather an amateur) and the question I would like to ask you is. Instead of using yeast, that is, the 3.5 grams that you use, sourdough could be used, since this gives the bread a very particular taste. And if so, in what quantity for the 450 grams of flour that you are using. And by the way, what would be a good flour for its preparation since you know that there are many varieties on the market. It is better for this type of bread to use organic or common flour??... Excuse me for these questions but the ease with which you prepare them caught my attention, and that is exactly what I like without extensive work to obtain a good bread loaf. I would really appreciate it if you can tell me about sourdough and how much should be used instead of dry yeast. Thank you very much in advance and I am extremely grateful not only for the video but for your technique in forming the baguettes. Thanks again and have a great day. Greetings from California USA. José.
Bonjour de France, Nouvellement abonnée, je viens de réaliser votre recette de baguettes. Un régal 👌. Je les ai bien réussies, un peu moins alvéolées que les vôtres, mais tellement bonnes. Aussi bonnes qu’en boulangerie parisienne 😉. Merci beaucoup pour le partage, c’est la première fois que je réussis d’aussi bonnes baguettes et du premier coup. 👍❤😘😘😘😘
No, you won't. You need something hot to put them on and you need steam. I don't have a stone, so I use sheet trays instead. One goes in the oven during the preheat and the other one I use to lay out the baguettes. When loading the oven, the cold sheet tray goes on top of the hot one and then I drop some ice cubes into a cake tin on the other rack. That's how I manage it without a stone.
100g of sourdough starter is equivalent to around 5 or 6 grams of dried active yeast, so for the 3.6g used in this recipe you would need 50g of active starter (rounded up a little bit for convenience). You would need to also reduce the amount of water and flour by 25g in the base recipe as this is included in the starter itself. Hope this helps!
Hola ,sino tengo malta , con q lo reemplazo o no le pongo nada , que es lo que se busca al ponerle malta ? Gracias gran video !!! Voy hacer estas baguette!!!
awesome video bro! i'll give it a crack this week. i keep getting soggy crumb and not very crunchy crust with all the other techniques i have tried so hopefully this one works!
Hello. I really like your bread recipes. However, a good part of them takes Malt. Here in Portugal I have some difficulty finding this flour. Can I replace it with another one? I thank. Isael Silva.
Hello, Great video! I am just about to attempt your recipe. Question: It says 20 minutes mixing time in the video. What is the mixing time in each speed? Thank you
Just started baking ideally i want my bread to look like this lol should i let my instant yeast rest in water before adding salt, how long should i let my bread mixer mix the dough, am i over kneading or under kneading within a 8 min to 10 min. My first attempt left me with dense tough bread
Intrigued. Will try this recipe next [and the tacos]. When the bread flower is set to 500g and the remainder scaled, almost all the weights will be multiples of 5 grams. Combine: Flour 500g, Water 325g, autolyse 30 minutes, add instant yeast 3g, salt 10g, 100g of water…Fortunately the original measurements are metric.
The malt powder adds flavour. I'm making some as I write this reply and don't have any in, so it won't be going in. They will likely come out just fine, but if you have something like Ovaltine powder or Horlicks depending on where in the world you are that will be absolutely fine to use. The fermentation question: I'm sure an overnight proof would work just fine, as long as you see the dough double in size (there or there abouts) you should be ok. In my experience, dried yeast ferments like crazy relative to sourdough so I'm always wary of leaving it to go unattended or not in the fridge. The cold fermented dough in the fridge will have much more developed flavour compared to overnight dough but the best way to find out is - give it a go! The worst that could happen is the dough goes a bit wrong, whack it in a roasting tray or brownie tray with plenty of olive oil and you've got focaccia!
Everyone is focusing on sour dough and a very open crumb. So we kinda know now how to do it. BUT - I would like to see the opposite. Crunchy crust, but an completely even (not dense, but not like pre-sliced bread from the supermarket - yuck) crumb that will hold a very liquid jam or honey put on top without making a complete mess. Once we know this end of the process, we will know more about varying it to get exactly what we are after. There is no "one size fits all" in bread 🙂
Mega, die Baguettes sehen richtig lecker aus, vielen Dank für's Rezept! Dein Backofen ist die Wucht! Kannst Du mir bitte den Hersteller und den Typ verraten? Vielen Dank im Voraus
Crust thoughts! Comment below 👇! And don't forget to like and subscribe, more videos are coming very soon! ✌️👽
💚💚💚
You're bread making techniques are unique as per me & Your House is so beautiful 💐☮️🇮🇳🙏
Cám Ơn bạn đả hướng dẩn Baguette 👍❤️
Saludos cordiales desde Venezuela!!! Estoy impresionado con la calidad del pan ...! Esta es la receta y el modo perfecto de hacer pan !!!
Is the malt absolutely necessary
I use a small cast iron frying pan with bbq grill lava rocks for the steam generation. I preheat the pan with rocks and as the bread goes into the oven, ice cubes go onto the hot rocks making a strong continuous cloud of steam for the 'oven spring'. Theyre cheap and can be found at any bbq store and all you have to do is wash them in plain water to get the initial dust off. They are very porus and heat up holding that heat well while waiting for the ice. In some recipes I also use a brand new clean wand-style garden sprayer for addtional steam. I like it because all you have to do it crack the oven door oh so slightly to use it. On the baking steel i measured my oven and went to the metal yard and had a piece of 3/8 inch mild steel plate cut from a known sourse wzter tank. That was $20 withs a $2 cut fee. It works GREAT! I use a infrared thermometer until it reads 450-500 degrees Fahrenheit. Warning, it is heavy but has a great thermo mass which is the point. I also use the French style perforated loaf pans 4 in 1 with parchment paper under liners for doughs with way high hydration percentages.
Just saying in an effort to make the baking experience better. One last thing, i use All-Trumps hard flour at 13%+ protein because it is non bromated or bleached and easy to get at a restaurant supply. A 50lb bag cost me around $25.
Ken Forkish is the man! Great book and technique. Very nice video.
What a BEAUTIFUL video. Thank You.
Wow! They are beautiful! And that crumb is perfection!
What a beautiful open crumb and crunchy crust. Well done! I’ll try your recipe next.
Fantastic crumb! Absolutely fantastic!
Beautiful video, beautiful baguette. Love the dark crust.
Great recipe. I’ve made this with sourdough plus a little yeast, 5% Rye, 10% wheat flour. Really good.
I'd like to use sourdough as well. How did you change the method to do that? How much sourdough?
I just added 10% flour weight starter. I refused yeast 20%
Just finished baking off these baguettes and, they came out beautifully!!! The second 10 minute bake, the baguettes came out too dark, the second batch, I adjusted the time down to 5 minutes and they came out perfectly.
I couldn't bake off the baguettes after 24 hours bulk ferments so they had a 48 hours. I was a little worried about the outcome but, that extra day of fermentation only enhanced the flavor and, It.Was.Delicious!!! Thank you for sharing this awesome recipe with us.
It's another absolute winner from Mile Zero Kitchen!
I swear the best part about cold fermentation is that when you dont have time to cook you end up with a better bread!
What a masterpiece
love the cinematography!!
Brilliant ❤
Thank you for this great tutorial
Fabulously produced video in every regard... and amazing-looking baguettes. Thank you for sharing this.
Omg..nice and crunchy too. Love it. Will try to make some
Best way of baking a baguette I have seen! Love the way you did it👏👏👏😍
Your videos keep getting better and better. Thank you for sharing.
Thanks Brandon!
Thank you so much 😀
Looks good and bonus points for the aeropress.
Going to make this week. Looks amazing
Flawless! What a great video thanks very much.
So delicious sandwiches made with these wonderful baguettes!
Wow! Made with love.
what a bread artist!
This recipe resulted in some of the best crumbed French bread I've ever made. Its worth the two day incubation!
The look of that bread alone won my sub, great job! Looks…….(delicious would be an understatement )
Amazing can't wait to try 🤩
Amazing!!! I love a good baguette! Thank you for the inspiration and recipe! I will be making some 😊
Thanks much for the great video and one of, if not the best baguettes! Nice production! 🙏
I made Italian hand rolled bread for 7 years.
We made 150 loaves a day.
75 long and 75 round from a 300 pound dough.
70 cents a loaf and my boss made $2000 a week in the early 80’s and I made $120 😂
A hotdog and a soda was a dollar then and cigarettes were 65 cents a pack, so imagine the money the owner had?
He drove a Chevy Surbaban never owned a car for personal use.
Worked 6 days a week his whole life.
Amazing man, wish you could have seen his work, its art today.
It is my goal to achieve this bread baguette ,! I just tried my 2nd time making another baguette recipe,and it turned out too dense. But I don’t even want to achieve that recipe, I want to achieve this one! ……It’s got the right look ……, the right crunch , …and the right crumb, it’s everything I want in a great bread recipe! I will try this in a few days , after I get my malt from Amazon , and I will let you know how I do!
Fantastic must taste so great, makes me want to try and make it now.
Great video.
Simple but ridiculously delicious.
There is no wonder why bread is culturally and religiously significant around the world.
Because it is straight up, extra-magically delicious.
I started reading that book a few years ago, know a bake bread like a master.. Excellent book👌
I Love Baguette💗 never tired of buying and eating a Baguette. I also Love Brie 💗
You easily have the most underrated channel dude
Tempting and Impressive bread crust with great crumb holes. Q1 Why did you have to add water twice instead of one go? Q2 using 9 grams of malt gave good brownish crust, however it gives chewy crumb.
Looks like the malt makes a difference. I really love the dark color
That looks awesome
you are definitely gonna have a million subs. i’m calling it
Looks delicious!!
Beautiful, I'm making this.
love your video...(soft music)....well done....your baguettes look great.
do you use "active dry yeast" or "instant" ? thanks !
This is the finest and very classy video about baking bread that I've seen till now, it really touched me. Thanks a lot. I look forward to making those baguettes myself.
Super, le pain est réussi, bravo👏👏👏
Un conseil, pour étaler le beurre sur le pain, il vaut mieux utiliser un couteau à bout rond où tout simplement un couteau à beurre.😊
Very beautiful video! got me emotional and stuff 😅 cheers from Brazil!
Thanks!
I made this and totally worked! Must eat fresh out of oven (after rest) for best experience. Great.
Good job, it looks nice
Watching these baguettes being made is like listening to a song you love and know by heart yet you will want to hear it/see it again......hmmmm.
Yes I keep finding myself holding my breath…
Question, final proofing at room temperature? Can we proofing in winter? Im beginner, so...😮 thank you. I wish i can make. Your baguette is fantastic
Nice video and love the baguette....what´s the music in the beginning?
Amazing!
Thanks Adrian
I loved watching that so much. :)
Bellissima ricetta, domani l provo 😊
Is it possible to replace the couche with something else? Maybe a non-stick baguette pan? And if using the baguette pan should I still transfer it to an oven stone, or would it bake well on the pan itself and come out brown and crispy?
Another phenomenal bread video!
Thank you Diane!
@@MileZeroKitchen 😊
Just just happened on your vid wow I was really impressed I would like to know if the malt is absolutely necessary thank you so much I will continue watching your Channel I've already learned something from you👍
Amazing as usual
Thank you Sebastiano!
Thanks for the excellent bread crust and crumb.
Also thanks for the excellent cinematography and soothing music.
( Comment from a bedding self taught baker)
Your content is mesmerizing ❤
Amazing
Nice presentation! Nobody mentioned that you don’t get x5 baguettes at 200g from the recipe. You get x4
I did the math and came to the same conclusion. When I find errors like this it gives me concern about the rest of the recipe.
Very nice bread ❤ did you use rye flour? Or wheat flour? Looks amazing, ill do It soon, thanks!
thank you for the video. what happens if I only let the bread ferment for 24 hours vice 48?
Hello and thank you very much for this way of making baguettes with a very very simple technique... I congratulate you.
Now I have a question if you can answer it for me.
I am an older man who makes bread (but I warn you I am not a professional, rather an amateur) and the question I would like to ask you is.
Instead of using yeast, that is, the 3.5 grams that you use, sourdough could be used, since this gives the bread a very particular taste.
And if so, in what quantity for the 450 grams of flour that you are using.
And by the way, what would be a good flour for its preparation since you know that there are many varieties on the market.
It is better for this type of bread to use organic or common flour??...
Excuse me for these questions but the ease with which you prepare them caught my attention, and that is exactly what I like without extensive work to obtain a good bread loaf.
I would really appreciate it if you can tell me about sourdough and how much should be used instead of dry yeast.
Thank you very much in advance and I am extremely grateful not only for the video but for your technique in forming the baguettes.
Thanks again and have a great day.
Greetings from California USA.
José.
Bonjour de France,
Nouvellement abonnée, je viens de réaliser votre recette de baguettes.
Un régal 👌. Je les ai bien réussies, un peu moins alvéolées que les vôtres, mais tellement bonnes.
Aussi bonnes qu’en boulangerie parisienne 😉.
Merci beaucoup pour le partage, c’est la première fois que je réussis d’aussi bonnes baguettes et du premier coup. 👍❤😘😘😘😘
Je vais essayer aussi. Je trouve que sa méthode est pas mal
Was that an Aeropress I saw in shot? great coffee!
I am curious whether you oiled your counter before kneading the bread? The video seems to show this. Thanks.
Looks delish. I have a question, will I get the same outcome without the stone? Just oven baked? Thanks
No, you won't. You need something hot to put them on and you need steam. I don't have a stone, so I use sheet trays instead. One goes in the oven during the preheat and the other one I use to lay out the baguettes. When loading the oven, the cold sheet tray goes on top of the hot one and then I drop some ice cubes into a cake tin on the other rack. That's how I manage it without a stone.
Good afternoon, tell me what kind of flour you used, and is it possible to use a hook instead of a spatula when kneading?
can you make this with all-purpose flour?
Would substituting yeast with sourdough starter work? If so, how much would you suggest?
100g of sourdough starter is equivalent to around 5 or 6 grams of dried active yeast, so for the 3.6g used in this recipe you would need 50g of active starter (rounded up a little bit for convenience). You would need to also reduce the amount of water and flour by 25g in the base recipe as this is included in the starter itself. Hope this helps!
Hola ,sino tengo malta , con q lo reemplazo o no le pongo nada , que es lo que se busca al ponerle malta ? Gracias gran video !!! Voy hacer estas baguette!!!
I have Malt at home for Bagels but we don’t stock it at work so I use some Molasses in the Bagels at work. It’s not the same, but it adds flavour.
안녕하세요^^ 여기는 한국입니다. 바게트를 너무 사랑하는 한 사람으로서 영상 도움 되었습니다. 쳔연발효종으로 만드는 레시피도 올려주세요. 영상이 차분하고 안정적이면서 구체적으로 설명이 돼 있어서 좋습니다. 좋아요,구독 하고 갑니다.
Tried today. Looking at the dough I already its perfect. Will see what happens in 48 hours. A+++ so far
Assolutamente da provare.. Bravo(di nuovo) Jake é adorabile❤️👏👏
Grazie Antonietta!
I bought your blue steel pans. Very good results!
amazing!thanks
Thank you Dephine!
They look beautiful is that a wooden cutting board You put them on in the oven or?😊
Look delicious
looks amazing! what temp should the pizza stone be at?
I personally prefer the poolish method for making baguettes, but you have made some beauties there!
Hey Zero, what type of flour do you use? I used t65 and it totally collapsed in the machine and could no longer be used 😅
awesome video bro! i'll give it a crack this week. i keep getting soggy crumb and not very crunchy crust with all the other techniques i have tried so hopefully this one works!
Did you tired
Hello. I really like your bread recipes. However, a good part of them takes Malt. Here in Portugal I have some difficulty finding this flour. Can I replace it with another one? I thank. Isael Silva.
Hello, Great video! I am just about to attempt your recipe. Question: It says 20 minutes mixing time in the video. What is the mixing time in each speed? Thank you
Just started baking ideally i want my bread to look like this lol should i let my instant yeast rest in water before adding salt, how long should i let my bread mixer mix the dough, am i over kneading or under kneading within a 8 min to 10 min. My first attempt left me with dense tough bread
Disappointing that this was not answered.
Intrigued. Will try this recipe next [and the tacos]. When the bread flower is set to 500g and the remainder scaled, almost all the weights will be multiples of 5 grams. Combine: Flour 500g, Water 325g, autolyse 30 minutes, add instant yeast 3g, salt 10g, 100g of water…Fortunately the original measurements are metric.
Do you use upper and bottom burners at the same time? I am a newbie and I really need the answer . Thank you
Is the open crumb mostly due to bread four and high hydration (and limited handling?)
What does the malt do? Can we omit it? Also,will this recipe work the same if we leave the dough overnight instead of 48 hours?
The malt powder adds flavour. I'm making some as I write this reply and don't have any in, so it won't be going in. They will likely come out just fine, but if you have something like Ovaltine powder or Horlicks depending on where in the world you are that will be absolutely fine to use. The fermentation question: I'm sure an overnight proof would work just fine, as long as you see the dough double in size (there or there abouts) you should be ok. In my experience, dried yeast ferments like crazy relative to sourdough so I'm always wary of leaving it to go unattended or not in the fridge. The cold fermented dough in the fridge will have much more developed flavour compared to overnight dough but the best way to find out is - give it a go! The worst that could happen is the dough goes a bit wrong, whack it in a roasting tray or brownie tray with plenty of olive oil and you've got focaccia!
Open Crumb great for spreading butter.
Good lord, listen to that sound, just listen goddamnit!
Wow 🤩
Everyone is focusing on sour dough and a very open crumb. So we kinda know now how to do it. BUT - I would like to see the opposite. Crunchy crust, but an completely even (not dense, but not like pre-sliced bread from the supermarket - yuck) crumb that will hold a very liquid jam or honey put on top without making a complete mess.
Once we know this end of the process, we will know more about varying it to get exactly what we are after. There is no "one size fits all" in bread 🙂
best receipt for the baguette, btw you forgot to say Good morning to the dough
Mega, die Baguettes sehen richtig lecker aus, vielen Dank für's Rezept!
Dein Backofen ist die Wucht!
Kannst Du mir bitte den Hersteller und den Typ verraten?
Vielen Dank im Voraus
Wow!
Respect!