24-Hour Baguettes With Airy Crumb & Crunch

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  • Опубликовано: 12 ноя 2024

Комментарии • 97

  • @agosh05
    @agosh05 9 месяцев назад +2

    Martin says preshaped so quickly it sounds like he is saying 'preciate, as in appreciate. I love the idea of stopping to appreciate the dough ❤❤

    • @breadwright
      @breadwright 8 месяцев назад +2

      Lol. It's just my dialect coming through. : ))) Thanks for joining us! I 'preciate you! Martin@kingarthur

  • @ShaunBryant-e3u
    @ShaunBryant-e3u 10 месяцев назад +12

    Another master class of instruction. Always learning. Thankyou for another great video

  • @abedabedalgani397
    @abedabedalgani397 10 месяцев назад +6

    I have done twice classic baguette recipes of Martin .it was amazing taste
    Thank you

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  10 месяцев назад +1

      Thanks for baking with us, Abed! What do you enjoy most about the recipe? 😊 -🥐Lily

  • @SuburbanIconoclast
    @SuburbanIconoclast 9 месяцев назад +1

    Made a batch for the first time this past weekend for our Superbowl party...no piece was left behind.

  • @dagmarsobota5337
    @dagmarsobota5337 10 месяцев назад +4

    Absolutely fabulous recipe! ❤

  • @barbaraoshry8183
    @barbaraoshry8183 9 месяцев назад +1

    Fabulous video ! Thank you!

  • @tudvalstone
    @tudvalstone 9 месяцев назад

    Very educational. Only small issue is that parchment paper is oven safe to 425F. The dough will keep it cooler than the stone temp, at least on one side, so it may be safe, but not sure how hot it gets. As to when to eat the baguette, I still think waiting 3-4 hours will let it develop the best flavor.

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  9 месяцев назад +1

      Depends on the brand of parchment! Ours is oven-save to 450: shop.kingarthurbaking.com/items/half-sheet-baking-parchment-paper -🍮Kat

  • @davidlatif7829
    @davidlatif7829 10 месяцев назад +10

    You didn’t show what you did with the two preheated cast iron pans. I’m guessing you put ice cubes in the pans while loading into the oven.

    • @mattthebrat
      @mattthebrat 10 месяцев назад +7

      Add 1 cup of boiling water into one, or each pan if using two, immediately after loading. Close the door quickly.

    • @breadwright
      @breadwright 10 месяцев назад +1

      @@mattthebrat What Matt says!

    • @rumenplamenov733
      @rumenplamenov733 8 месяцев назад

      lol why would u put ice in there

    • @splashpit
      @splashpit 6 месяцев назад

      Ice is for scotch

    • @nccgolden3626
      @nccgolden3626 6 месяцев назад

      What about if don’t have sourdough starter. Is doing a poolish day before accomplish same? Thank you so much for your videos. I am learning to bake and milling my own fresh milled flour

  • @valerieghirardo541
    @valerieghirardo541 10 месяцев назад +2

    Thanks. Great presentation.❤

  • @NicolasEjzenberg
    @NicolasEjzenberg 10 месяцев назад +2

    Great tutorial, thank you !

  • @fpvx3922
    @fpvx3922 10 месяцев назад +1

    That is great, Just as I like it. The little bit of Whole Wheat does its magic with all the enzymes, etc inside. I prefer 1150er Flour, it is the stage before Whole Wheat, but a lot more than Bread Flour (550)... so people do not even see that there is whole wheat in it.

  • @Spinquilter
    @Spinquilter 9 месяцев назад +2

    I only have WWW Flour and think I can use that. Also can the sourdough starte eliminated and just add a little more yeast. I don’t have a starter and don’t use it much. GREAT video as always.

  • @nccgolden3626
    @nccgolden3626 6 месяцев назад

    Hi Martin thank you. Im learning a lot n encouraged to try my hand at baguette again. My first with freshly milled flour tasted great but they needed to rise a little more and crust didn’t get as crusty bc oven temp off I used Emile Henry baguette baker
    thank you for referring me to the whole wheat recipe
    I was curious in this recipe, your overnight baguettes they go into overnight cold fermentation after 2 30 min rest n bowl fold
    The Whole Wheat recipe goes through 3-4 hr rest with one fold every hr then all the way to final shaping before overnight cold fermentation? My question is can it be placed in fridge after pre shape n finished in am?

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  6 месяцев назад +1

      Hi there! You're welcome to experiment with when you do the overnight rest in the fridge with this recipe. If you want to do it after shaping, we'd recommend doing it after the final shaping rather than the pre-shape. Just be sure to check that your baguettes are fully risen before baking, giving them time at room temperature to finish rising if needed. Happy baking! -👩‍🍳Morgan

  • @josephshir3140
    @josephshir3140 Месяц назад

    did you put lava rocks or something in the cast iron pans?

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  Месяц назад

      Step #13 of the recipe has the details for you, Joseph! bakewith.us/OvernightBaguettesYT Please let us know how your bake goes!
      "While the dough rises, preheat the oven to 500°F with a cast iron pan on the bottom of the oven, or on the lowest rack. (If you can fit two cast iron pans, even better; alternatively, use a 9" x 13" pan that you are comfortable reserving for this purpose; it may warp.) Place a baking steel or stone on the middle rack above the pans to preheat." -🥐Lily

  • @MissTayzha
    @MissTayzha 10 месяцев назад +3

    Is there a way to make this without sourdough starter?

    • @Franco4590
      @Franco4590 10 месяцев назад +1

      Not overnight. That culture is needed for the rise and flavor. Just my take.

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  10 месяцев назад +1

      Yep! Our Classic Baguette recipe features yeast instead: www.kingarthurbaking.com/recipes/classic-baguettes-recipe. Happy baking 🥖🧡 -🍮Nicole

    • @breadwright
      @breadwright 10 месяцев назад +3

      This type of baguette is often made without any sourdough, they work well. Try them simply omitting the sourdough in the recipe. They may take a little longer to get going on day two but they will work! Martin@KABC

  • @rsm7732
    @rsm7732 9 месяцев назад

    I really liked this video. I would've liked a beter picture of what was in your oven--the pans & how much water was in them to create the steam. 😀

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  9 месяцев назад +1

      We have a blog that demonstrates the oven set-up (www.kingarthurbaking.com/blog/2017/02/28/baking-bread-with-steam)! 😊 Additionally, in this video at 12:04 (ruclips.net/video/MYL9Y0IOR6k/видео.html), you can see Martin set up the steaming in the oven just before baking. Hoping these help! -🥐Lily

    • @rsm7732
      @rsm7732 9 месяцев назад

      Thank you. @@KingArthurBakingCompany

    • @dennishegyi6387
      @dennishegyi6387 3 месяца назад

      @@KingArthurBakingCompany

  • @nightskyabc
    @nightskyabc 8 дней назад

    You didn’t show how you transfer the baguettes from the tray onto the baking stone
    Also, others mentioned using a malt dextrose for extra flavour

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  8 дней назад

      That's easy! If you're using a pan without sides like the one Martin is using here, you can just slide the baguettes on the parchment onto the stone. -🍰Grace

  • @rogerbeaulieu4556
    @rogerbeaulieu4556 10 месяцев назад +2

    Thanks for all your videos Martin. I've made just about all the breads you have demoed, and the grilled pizza with the KA 00 flour. I have a gas range, and it exhausts steam immediately regardless of how many cast iron pans of boiling water I use. I've also tried inverted foil steam table pans, but I'd like more steam. Any ideas for steam in gas oven? Thanks again for the great videos.

    • @breadwright
      @breadwright 10 месяцев назад +1

      Man, Roger, this is the hardest thing when it comes to baguettes. But here's something. Years ago I went to a guy's house where he had a wood-fired oven with no steam. He wanted to make baguettes and so we did. The crust was matte and dull, and maybe a little thick, but somehow in spite of no ears and the dusty appearance, they were excellent. So good that I still think about them. I think the moral of the story is that if you pour your heart into it, some of that comes out in the bread, in spite of some shortcomings. So, adjust your standards (just a little!), and you might be surprised, too. Wishing you all the best, Martin@KABC (And thanks for the kind comments!)

    • @rogerbeaulieu4556
      @rogerbeaulieu4556 10 месяцев назад

      @breadwright thanks for the words of encouragement. My favorite/ go to baguette is your artisan sourdough baguette. I'll keep baking, and always try to improve. I'll be trying this recipe soon.

  • @sekhem313
    @sekhem313 10 месяцев назад +2

    Using King Arthur products produces consistent and known outcomes. But KA is often not available and all of the other options of alleged same bounces around in outcome. any thoughts on process workarounds?

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  10 месяцев назад

      Hi there! We'd recommend looking for a flour with a similar protein content and that is unbleached. It's also important to know what margin in protein content change the flour company allows for from bag to bag. -👩‍🍳Morgan

  • @kevindonnelly5249
    @kevindonnelly5249 9 месяцев назад

    Was the pre shape done while the dough was still cold? Or was it left out to warm up first? Does it matter?

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  9 месяцев назад +1

      From step #6 in the recipe, "After the cold rise, allow the dough to warm slightly at room temperature, anywhere between 1 and 2 hours. By this point, the dough should have risen in volume 1 1/2 to 2 times." The recipe is accessed via the link in the description box for this video. 😊 Happy baking! -🥐Lily

    • @kevindonnelly5249
      @kevindonnelly5249 9 месяцев назад

      Thank you!

  • @patriciawallace359
    @patriciawallace359 9 месяцев назад

    Oh my god! These came out amazing, baked them yesterday. Thank you Martin!

  • @silvermediastudio
    @silvermediastudio 8 месяцев назад

    Great presentation, I love that King Arthur provides so much free education on how to use their products to the best possible result.
    If I may make a critique; the presenter is awesome, however, he uses filler words constantly. So, kinda, sorta, a little bit, right? right?... his communication would greatly improve if he could clean up these words and phrases that add zero value and only distract from the material.

  • @CMe48282
    @CMe48282 10 месяцев назад +1

    Is there a reason to use a separate oiled bowl instead of using the original bowl he mixed the ingredients in for the overnight part? Would save cleaning another bowl, wondering if there's a reason for it.

    • @Franco4590
      @Franco4590 10 месяцев назад +4

      I am no professional, however, I use a seperate bowl. I do not want dried up little pieces of dough stuck to my rise.

  • @Jinnitaur
    @Jinnitaur 10 месяцев назад +5

    That was indeed an excellent presentation. Even though I have made bread for years, I still learned something (although, I still can't make a sourdough starter work out for me; maybe Houston is too humid for it). And you have a nice list of everything in the video, _except_ that bread knife Martin uses near the end. I could use a knife like that! Do you sell it? If not, what brand is it? 🙂

    • @Aerotyler23
      @Aerotyler23 10 месяцев назад

      get a victorinox bread knife

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  10 месяцев назад

      That's our Country Bread Knife! (shop.kingarthurbaking.com/items/country-bread-knife?_gl=1*9f376t*_ga*NTAyNDkyNzY3LjE3MDM2ODg3NDM.*_ga_1ZJWCQGS21*MTcwNDk4MTYwMy40MS4xLjE3MDQ5ODgwNzQuMC4wLjA.) How does your starter go awry? -🥐Lily

    • @Jinnitaur
      @Jinnitaur 10 месяцев назад

      @@KingArthurBakingCompany It's been a long time since I tried, but it always seems to just refuse to ferment once the first one (as I recall). When Martin scooped his out, I never saw anything as substantial as that. Just a runny flour and water mixture.

    • @Jinnitaur
      @Jinnitaur 10 месяцев назад

      @@KingArthurBakingCompanyAlso, the bread knife you link doesn't look like the one Martin had. His appeared more like a serrated vegetable cleaver, which was one reason why I noticed it (my primary knife is a vegetable cleaver) 🙂

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  10 месяцев назад +1

      Ah, yes! Looks like it was a knife either Martin brought from home, or a treasure kept in our studio's stash of kitchen goodies. It looks like a serrated utility knife! We're unable to determine the exact brand, but having the style should make your search considerably easier. -🍓Annabelle

  • @Cbbq
    @Cbbq 10 месяцев назад +2

    As a diebetic , the doctors are concerned about my love of bread. I love bread. I was told yeasted bread was a big no. But sourdough was ok. Question… I do not understand the nutrition info posted, can you explain? Seems too good

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  10 месяцев назад

      As best we can! Are you referring to the nutritional information found on the recipe page, linked in this video? -🍮Nicole

    • @Cbbq
      @Cbbq 10 месяцев назад

      Yes, the nutrition of this baguette recipe. I am sure you are correct, but what am I missing ?

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  10 месяцев назад

      A few ideas: 1) On the bottom of the nutritional information is the disclaimer, "* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.", which may offer clarity for the determination of the values. 2) The nutritional information is created in the context of the "SERVING SIZE: 1/4 baguette (63g)" (so not for a whole baguette). 3) Another avenue you could consult with your doctor is our Keto products and recipes. (www.kingarthurbaking.com/recipes/collections/keto-friendly-recipes) Let us know if this helps! -🥐Lily

  • @DJ-xk1bp
    @DJ-xk1bp 10 месяцев назад +1

    you need to work on this channel you should more than 192K subs. Martin is worth at least 500K

    • @breadwright
      @breadwright 10 месяцев назад

      😄 Thanks!!! Martin@KABC

  • @drutherslunst4707
    @drutherslunst4707 10 месяцев назад +1

    Ok but how did we get the open crumb? I cannot figure that out at all

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  10 месяцев назад +1

      Time is on your side with this recipe 😁 We have a helpful article that details how to produce an open crumb in sourdough bread, which may also be helpful to apply in this and other recipes:www.kingarthurbaking.com/blog/2020/11/05/how-to-produce-an-open-crumb-in-sourdough-bread. Happy baking 🥖🧡! -🍮Nicole

    • @byrontownsel7274
      @byrontownsel7274 10 месяцев назад

      ​@@KingArthurBakingCompany🙄

  • @sandegeorge542
    @sandegeorge542 10 месяцев назад

    i don't have sourdough starter and don't want to bother with one. does king arthur have some to purchase?

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  10 месяцев назад

      We do, Sande! You can get our fresh sourdough stater (shop.kingarthurbaking.com/items/classic-fresh-sourdough-starter) which you would have to feed and maintain, or we have a French sourdough starter (shop.kingarthurbaking.com/items/french-sourdough-starter) that you would activate and it's a single use sourdough starter. Hopes this can help! -👩‍🍳Morgan

  • @saperboy
    @saperboy 10 месяцев назад

    What’s your recommended cold bulk fermentation temperature? I would love to know, I believe temperature is very important specially for very long fermentation times.

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  10 месяцев назад

      Hi there! The ideal dough temperature for proofing would be around 75-78°F, as your ambient kitchen temperature. We have a blog article that details why multiday breads are actually the easiest breads of all, that may be handy: www.kingarthurbaking.com/blog/2022/02/28/why-multiday-breads-are-actually-the-easiest-breads-of-all and a desired dough temperature one here: www.kingarthurbaking.com/blog/2018/05/29/desired-dough-temperature. Happy baking 🧡! -🍮Nicole

    • @breadwright
      @breadwright 10 месяцев назад +1

      For this we're doing around 35°F but everyone's fridge is a little different. I've done them as high as 45°F. The main thing (if you're looking for consistency) is to know your dough temperature before chilling and then check activity on the other side (after the cold), and adjust as necessary. Too much activity will impact structure so, if your fridge is warmer, reduce any rest before it goes into the fridge. Hope that helps! Martin@KABC

  • @lindacoffin5110
    @lindacoffin5110 10 месяцев назад

    Steamy!

  • @peteruggiero
    @peteruggiero 8 месяцев назад

    Does anyone know what type of lame is being used?

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  8 месяцев назад

      Hi Pete! It's a curved lame, similar to this one: shop.kingarthurbaking.com/items/two-in-one-bread-lame -👩‍🍳Morgan

  • @lastonesmiling
    @lastonesmiling 10 месяцев назад

    Two quick questions: Martin says he rests the loaves after final folds "seam side up". Do they stay seam side up as they go into the cloth? I couldn't tell if he flipped them seam side down or not. Also is he using fed starter or could you use discard? Thanks!

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  10 месяцев назад

      Hey there! 😊 From the recipe: "2 tablespoons (24g) sourdough starter, fed within the last 24 hours", and step #11, "Once shaped, place the baguette seam-side up onto a baker’s couche or stiff cotton dish towel that’s been lightly dusted with whole wheat flour. Repeat with the remaining pieces of dough." The link for the recipe is found under the video in the description box. Happy baking 😄 -🥐Lily

    • @breadwright
      @breadwright 10 месяцев назад

      I like the seam-side-up as it leaves the loaves with a little dusting which is nice visually (and also supports easier scoring). Happy Baking! Martin@KABC

  • @pckladivo
    @pckladivo 10 месяцев назад

    Hi, when you take the dough from the fridge, what temperature should it reach before you can shape them?

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  10 месяцев назад

      Hi Milos! You just want the dough to warm up slightly so it's easier to stretch and shape but not get so warm that the dough starts to overproof. -👩‍🍳Morgan

  • @LeslieHenriquez-i3k
    @LeslieHenriquez-i3k 10 месяцев назад

    Not sure if I missed something, after the final shaping and placing on the floured towel do you let them rest again? And if so for how long?

  • @fndr82
    @fndr82 2 месяца назад

    Does anyone know what lame is he using? Thank you.

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  2 месяца назад

      It's this one! shop.kingarthurbaking.com/items/two-in-one-bread-lame -🍮Kat

    • @fndr82
      @fndr82 2 месяца назад

      @@KingArthurBakingCompany hi Kat. I don't think is that one. the one he is using its a thin long piece of carbon steel or maybe stainless steel holding the blade. I really like the one he is using. Do you know he name of it? thx

    • @fndr82
      @fndr82 2 месяца назад

      @@KingArthurBakingCompany He uses the same lame in several videos. like the "The Best Everyday Sourdough" at minute 11. thx

  • @davidlatif7829
    @davidlatif7829 10 месяцев назад

    Can I use a baguette pan instead of using the bakers couche.

  • @camdenmcandrews
    @camdenmcandrews 10 месяцев назад

    "Goldilocks zone" for the win! 😁

  • @MothraVsTheWorld
    @MothraVsTheWorld 8 дней назад

    you are kinda like the Keven Bacon of baking.

  • @rebekahshort1802
    @rebekahshort1802 9 месяцев назад +4

    Why does the video skip the step of putting it in the oven and adding the steam (which he says is SO critical!)?

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  9 месяцев назад +3

      He shares that he has his iron pans and stone "ready to go", and in the written recipe step #13, "While the dough rises, preheat the oven to 500°F with a cast iron pan on the bottom of the oven, or on the lowest rack." Later, step #16 includes, "Carefully pour about 1 cup of water into the cast iron pan(s) and quickly shut the oven door." Why it's not shown, not sure, but there are the steps in the recipe. 😊 -🥐Lily

    • @rickmlamb1
      @rickmlamb1 9 месяцев назад

      Awesome video I have no idea how to do this, but you are certainly a great teacher

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  9 месяцев назад

      Have you tried any of these bakes, Rick? 😊 Martin truly is a gift! -🥐Lily

    • @Tmc513
      @Tmc513 9 месяцев назад

      HA!! 40 days of how to shape a baguette like a ....??? BAGUETTE maybe

  • @MrEquusQuagga
    @MrEquusQuagga 9 месяцев назад

    I love when they pretend like it’s actually the next day when he’s wearing the same thing as “yesterday”

  • @patriciawallace359
    @patriciawallace359 10 месяцев назад +1

    Your recipes are fantastic and delicious! Definitely buying your cookbook!