@@tjdwnd9529 magic indeed. I'm brand new to sourdough baking, my first loaf I'm going to attempt tommorow. My starter is finally ready. I'm just studying technique in general before I give it a go. This is magic! I suspect the way the flour was sprinkled in the coil might have given the starter more food, kinda like a time delay boost, or second rise sort of thing. Totally amazing. I want to eat that. Right now. LOL!!
I’m a home bread baker and this video was perfect. I use the same method and enjoyed watching this with the soothing music. Well done and thank you for sharing. Rob from NJ, USA
Wow! Beautiful baguettes. That’s a whole lot of time, patience and love poured into those beauties. I’d ant to make a hundred, considering the investment.
That’s ambitious. Unfortunately you’d not only be limited by oven size but also the proofing window. If you managed overcome the challenges and bake 100 then you’d be in luck because while they’re best served fresh, they’re still 90% as good after being frozen then reheated in the oven
Thank you for the recipe , I tried it , it was delicious with crispy crust and airy inside but not as much as yours i think it might be because of the flour type ( i used local all purpose flour) , and also some loafs are more bubbly than the others i guess it is some thing about shaping! In the video wasn’t clear for me how long is the bulk fermentation, and the time when you leave it to raise in between the steps. Before the over night fermentation i left it for an hour and half in room temperature. Thank you again for sharing us this great recipe i was afraid that it would not work with my flour but it turned out awesome ! , and yes i will give it a try with bread flour another time
Thanks so much for the freezer tip. I've been struggling with scoring for so long with hits and misses. With your tip, scoring is much more manageable and I've got the most beautiful ears so far ❤
@@carlyhagerr It's the fact that you put your baguette in the freezer for 10 minutes before baking. It makes the dough firm enough to score it easily. If you do't do that, with a high indrated dough it's quite impossible to score it.
I made this and it came out exactly as you show. Thank you! I'm preparing to make it a second time as we've eaten most of it already! Wish I could post a picture of finished loaves for you! I have subscribed and will also try some of your other recipes. Blessed be!
So wonderful. Thanks for letting me know Cynthia! You can always tag me on Instagram @sour.lotti so i can see your beautiful bakes too! Have a nice day
@@SourlottibyAbby - I've never been on Instagram, but I did post on Facebook. I'm making again today. Family and neighbors keep gobbling up! Preparing to make your open loaf sourdough bread later this week as I'm waiting for a silicone mat that I've purchased, which you use. Thanks again!
Thank you for sharing again. I will definitely try this baguette, my favourite bread. Love your video very much, Is so simple & detailed to understand and with the music is soothing & calming 👍 😀
Perfect open crumb! For the better "ears", could consider turn off the oven fan at the first 10 mins of baking so as to allow the steam stayed inside the oven.
I love your tutorial, it is so relaxing it makes you fall in love with the moment.....I was looking for a bagguette recipe and I am going to try your recipe. Thank you again.❤❤
My gosh ! Everything seems so simple when you do it ! I'm struggling for some weeks now trying to produce some good baguettes. But my result is always a little bit heavy. I think this comes from the flour I'm using (it's a half complete one). It makes my final bread is pretty flat at its base and this base is not well cooked, despite the using of a pizza stone like yours. I'm going to switch to a lighter flour and see what it gives. But really a very big thank you for the inspiration you are to me. Kisses from Switzerland !!
Thank you for this. I'm making baguettes tomorrow so I can try your technique. You have lovely hands, if I may say. Very elegant. Greetings from England.
You are an artist and scientist with your recipes that i follow. This recipe i dont understand why my dough came out so sticky and runny….. I used bread flour.
Your video should win awards for excellence! I love Sourdough bread and the first place I ever had it was in San Francisco and I was hooked. Can't get where I live. Do you do a recipe for the starter?
Thanks for the video . I hv an question , from d time performed s&f till putting in s oven d duration I calculated approximately 3 hours , is that enough for dough to proof to d better rise ? To what i know is baking basic sourdough country bread , d dough need at least 5-6 hours proofing . Thanks in advance 🙏🏻
Excellent tutorial. You make the shaping look so easy! I’m gonna try this later today. Thank you! Any chance you could do a tutorial on different shaping techniques for various breads (eg boule, baguette, batard)?
300g water + 100g starter is very wet. I tried this recipe and the result after the step flour mix with water is very liquid. I added 162 gr flour to get a result look like in the video in step one.
I’ve made baguettes with a sourdough starter and yeast without a poolish. I use the no knead method which bulk ferments overnight, ready to shape in the morning. But with a poolish, it’s more steps and seems to take longer. I’m just learning about poolish, ferments overnight, then next day is mixing, ferment, shape etc. So I’ll stick with straight dough, either yeast or SD starter, no knead overnight fermentation.
Hi, preheat the oven while or after the dough rest for the last time before baked. And what ratio did you feed your starter in this recipe? Thanks with advance.
Wait, I'm confused between 4:10 and 5:08. Was it 15 minutes rest in-between the stretch and folds, then put into the rectangle container wait 15 minutes for the dough to relax and then do the first coil fold?? And then, from there is it still 15 minutes between the coil folds? And then, once they are in the couche - you wait an hour or two? haha thanks so much your baguette looks exactly like I want it and I'm obsessed with trying to reproduce your technique!! Happy Holidays!
Thank you so much. Just tried that recipe and those baguettes are outstanding ! Is it possible to pre- bake and then freeze some baguettes ? Would you cook for the first 10 min with steam, let it cool, freeze and then reheat at 230C for 10 min ? Thanks !
Yes absolutely! I'd bake these baguettes like how you'd bake normally. Allow to cool at room temperature then store in a ziplock bag directly then freeze. When you'd like to enjoy them, simply thaw and wet the frozen baguette with some water, then reheat at preheated oven 180C for 5-8 minutes. It would be faster and more convenient this way!
@@SourlottibyAbby Just to be sure (english is not my first language) you mean that you cook completely the baguettes (250C @ 10 mins (with steam) AND final at 230C @ 10 mins (without steam) and then you let them cool and freeze them ? Sorry to ask.
Enjoy watching your video, it’s so relaxing ! May I ask what is the protein percentage of your flour? Shall we adjust the water percentage in accordance with the flour percentage ? I have followed your percentage but has found my dough too sticky compared to yours, that’s why I’m wondering may be it’s the protein percentage which makes the difference. Thank you.
I found the same issue. Even though Im using T65, the 75% hydration level is far too high for my flour so I can never get that tension on the dough and 'boule ' shape during the stretch folds.
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
This is, simply, the most beautiful baguette video I've ever seen. It's instructive, of course, But the dough and it's handling is lovely as well.
you have without a doubt the best crumb structure ive ever seen on RUclips.
I can 100% agree with you on that
can not agree more. Regarding starter is more difficult than dry yeast to deal with, this crumb looks like kind of magic to me.
@@tjdwnd9529 magic indeed. I'm brand new to sourdough baking, my first loaf I'm going to attempt tommorow. My starter is finally ready. I'm just studying technique in general before I give it a go.
This is magic!
I suspect the way the flour was sprinkled in the coil might have given the starter more food, kinda like a time delay boost, or second rise sort of thing.
Totally amazing. I want to eat that. Right now. LOL!!
Смотреть одно удовольствие, как нежно обращаетесь вы с тестом. И тесто необычайно пластичное и прямо живое...
Wow ! Best, airy baguette I've seen yet ! Thank you ! Great for a butter ham sandwich !
you r a generous and a scientist, what a beautiful graphic teaching approach i love you dearly thank you
Je suis française et j'aime beaucoup vos recettes celles de vos baguettes sont justes excellente merci beaucoup ❤
Great recipe for these delicious baguettes that look so good they're perfect for sandwiches!
I’m a home bread baker and this video was perfect. I use the same method and enjoyed watching this with the soothing music. Well done and thank you for sharing. Rob from NJ, USA
Thank you for your kind words Rob. Have a great day!
OMG!!! thats is Killer bread! Thank you for sharing with all of us.
Great technique and recipe! I’m going to try this.
That crumb was amazing! I wish I had that with Christmas dinner tonight!
The best sour bread I came across . Thanks
Very very nice; thank you!! I am French and bake bread. Your recipe is really good!!
Very nice handling of the dough
Such a great baguette crumb with a sourdough starter… this is absolutely amazing 👍🏻
Wow! Beautiful baguettes. That’s a whole lot of time, patience and love poured into those beauties. I’d ant to make a hundred, considering the investment.
That’s ambitious. Unfortunately you’d not only be limited by oven size but also the proofing window. If you managed overcome the challenges and bake 100 then you’d be in luck because while they’re best served fresh, they’re still 90% as good after being frozen then reheated in the oven
Thank you for the recipe , I tried it , it was delicious with crispy crust and airy inside but not as much as yours i think it might be because of the flour type ( i used local all purpose flour) , and also some loafs are more bubbly than the others i guess it is some thing about shaping!
In the video wasn’t clear for me how long is the bulk fermentation, and the time when you leave it to raise in between the steps. Before the over night fermentation i left it for an hour and half in room temperature.
Thank you again for sharing us this great recipe i was afraid that it would not work with my flour but it turned out awesome ! , and yes i will give it a try with bread flour another time
Very good recipe and video. It works. So happy to have found you in the cyberspace. Thank u
Thanks so much for the freezer tip. I've been struggling with scoring for so long with hits and misses. With your tip, scoring is much more manageable and I've got the most beautiful ears so far ❤
Happy to hear that!
What is the freezing tip!!!!!
@@carlyhagerr It's the fact that you put your baguette in the freezer for 10 minutes before baking. It makes the dough firm enough to score it easily. If you do't do that, with a high indrated dough it's quite impossible to score it.
I made this and it came out exactly as you show. Thank you! I'm preparing to make it a second time as we've eaten most of it already! Wish I could post a picture of finished loaves for you! I have subscribed and will also try some of your other recipes. Blessed be!
So wonderful. Thanks for letting me know Cynthia! You can always tag me on Instagram @sour.lotti so i can see your beautiful bakes too! Have a nice day
@@SourlottibyAbby - I've never been on Instagram, but I did post on Facebook. I'm making again today. Family and neighbors keep gobbling up! Preparing to make your open loaf sourdough bread later this week as I'm waiting for a silicone mat that I've purchased, which you use. Thanks again!
My best friend, that's a great video. I will always cheer for you in Korea I'm looking forward to a great video. Have a nice day.
Thank you! You too!
Thank you for sharing again. I will definitely try this baguette, my favourite bread. Love your video very much, Is so simple & detailed to understand and with the music is soothing & calming 👍 😀
Thank you ❤️
Perfect open crumb!
For the better "ears", could consider turn off the oven fan at the first 10 mins of baking so as to allow the steam stayed inside the oven.
Thank you so much for this video ❤
pretty impressive
I love your tutorial, it is so relaxing it makes you fall in love with the moment.....I was looking for a bagguette recipe and I am going to try your recipe. Thank you again.❤❤
Thank you for your kind words ❤️
Wonderful! Thank you ! And so pleasant to watch !!
Will try it tomorrow 😃
Wow. It’s pretty good. Thanks for sharing.
Amazing😍,thank you for the recipe my friend🥰🙏🏻
My gosh ! Everything seems so simple when you do it ! I'm struggling for some weeks now trying to produce some good baguettes. But my result is always a little bit heavy. I think this comes from the flour I'm using (it's a half complete one). It makes my final bread is pretty flat at its base and this base is not well cooked, despite the using of a pizza stone like yours. I'm going to switch to a lighter flour and see what it gives. But really a very big thank you for the inspiration you are to me. Kisses from Switzerland !!
Thank you. Practice makes perfect!
I have watched tons of baking videos however your results are way better than any of them. Fantastic
Thanks so much
Perfection ...Your bakes are unreal ..i wish i could be half as good as this
You ca, trust me. You just have to try and try again.
Lovely recipe. Thank you for sharing. 👍
Nice .
I will try it.
So beautiful! Thanks so much!
Thank you for this. I'm making baguettes tomorrow so I can try your technique. You have lovely hands, if I may say. Very elegant. Greetings from England.
Thank you so much!
You made it look easy. The demonstration is so pleasant to watch 😃
Thank you. Im sure you can do it too!
Lovely bread! I made it today, unfortunately my starter was not as active, otherwise the methods worked really nicely :)
Спасибо за новый рецепт,снято все так подробно и с деталями,не терпится повторить
takes hours to make, takes minutes to eat! but it's all worth the wait...lovely baguettes my fams favorite!
Fresh bread always worth the effort!
Incredible work!
Thanks a lot!
Eu tenho restrição severa à glúten e lactose, tem como passar uma receita de baguete sem glúten e sem lactose ?
You are an artist and scientist with your recipes that i follow. This recipe i dont understand why my dough came out so sticky and runny….. I used bread flour.
Perfect!!!! and charming !
Thanks for sharing again ❤️❤️❤️❤️
au lieu de laisser 12h au frigo peut on la laisser 24h ?
Your video should win awards for excellence! I love Sourdough bread and the first place I ever had it was in San Francisco and I was hooked. Can't get where I live. Do you do a recipe for the starter?
Thank you. Yes I do, please check out the tutorial on my channel.
@@SourlottibyAbby Thank you for your reply!
Wow love it 😍
Great video! Why do you use the fan in the oven? The fan should not be used when you want high for better crust and oven spring.
умница! Спасибо!
I love baguette very much. It looks so yummy😋😋 Thanks for sharing 🥰
Great results
Thank you!
Красота мука пшеничная?
amazing crumbs ❤❤❤thanks
Glad you like them!
Looks yummy yummy
Thank you 😋
今天第二次跟著做，希望可以成功，第一次做用100巴仙T65麵粉，一堆爛泥，只能拋掉，今天用60巴仙T65，40巴仙高筋麵粉才能成團
quelle est la longueur et la largeur de la pâte avant de mettre le beurre. Merci.
How long was the last proof before putting it into the oven? Thanks!
one hour
I tried twice but failed twice. I used T65 flour. V sticky to tje hands. Any advice?
What is the rocks and thermometer you put in the oven at first????
Parabéns! Lindas!🙏🙏
How much time in between the folds?
Hi, may I know why do we need to transfer to freezer for 10 mins after proofing for 30-45mins?
it would be easier to score when the dough is firmer :)
@@SourlottibyAbby so I see! Thanks! Will tag u when I finish the baguette later.
For the final fermentation take how long before bake please?
A receita é top
You are amazing
Hello!! Perfect! Is there any other way to bake them without having lava rocks ..?
yes, some does it with an empty baking tray then pour hot water to create steam
Thank you! During all the time of cooking?
The most beautiful baguette I've ever seen it 😍😍😍 Do you know what is you kitchen temperature?
hello super video, can you send me the récipe of your starter please ???? thanks
Super 👍👍😊
Thank you! Cheers!
@@SourlottibyAbby You welcome
Thank you
perfection
Pourquoi mettre 10m au congélateur ?
Thanks for sharing this great recipe! What is the time between each fold and coil, and what are the intervals? Thanks!
kindly turn on [cc] button, mentioned in the subtitle above
@@SourlottibyAbby Thank you for explaining the directions as I was looking for it as well. :)
Thanks for the video . I hv an question , from d time performed s&f till putting in s oven d duration I calculated approximately 3 hours , is that enough for dough to proof to d better rise ? To what i know is baking basic sourdough country bread , d dough need at least 5-6 hours proofing . Thanks in advance 🙏🏻
Excellent tutorial. You make the shaping look so easy! I’m gonna try this later today. Thank you!
Any chance you could do a tutorial on different shaping techniques for various breads (eg boule, baguette, batard)?
Thanks for your suggestion! I’ll add in my list ❤️
Oh my God Cuanto trabajo para comer un pan!!!!!
Pourquoi mettre 10minutes aux congélateur ?
Perfect so much love you ❤❤❤❤❤❤❤❤❤❤❤❤
300g water + 100g starter is very wet. I tried this recipe and the result after the step flour mix with water is very liquid. I added 162 gr flour to get a result look like in the video in step one.
Thanks for the tip about added flour. I would panic if my dough was overly wet.
It is 100% hydration. It’s why it has a beautiful crumb and thin crust. It’s manageable for experienced baker to make 100% hydration dough
This looks sooo amazing, and perfect to go with some homemade soup! thank you for sharing the recipe!
Hope you enjoy
can i use a poolish or preferments instead of starter?
I’ve made baguettes with a sourdough starter and yeast without a poolish. I use the no knead method which bulk ferments overnight, ready to shape in the morning. But with a poolish, it’s more steps and seems to take longer. I’m just learning about poolish, ferments overnight, then next day is mixing, ferment, shape etc. So I’ll stick with straight dough, either yeast or SD starter, no knead overnight fermentation.
Hi, preheat the oven while or after the dough rest for the last time before baked.
And what ratio did you feed your starter in this recipe? Thanks with advance.
Yes i preheat while final proofing the dough. So that the heat is evenly distributed and steamy enough. Stated in description above.
@@SourlottibyAbby thanks, hope to see your video about how to make overnight sourdough bread for lazy bone😄
Nice.
Bravo
Lively
Hi, can i replace the water with whey filtered from homemade yogurt?
Wait, I'm confused between 4:10 and 5:08. Was it 15 minutes rest in-between the stretch and folds, then put into the rectangle container wait 15 minutes for the dough to relax and then do the first coil fold?? And then, from there is it still 15 minutes between the coil folds? And then, once they are in the couche - you wait an hour or two? haha thanks so much your baguette looks exactly like I want it and I'm obsessed with trying to reproduce your technique!! Happy Holidays!
СУПЕРБАГЕТ!!! спасибо из России!
含水量很高的樣子，麵團放鬆後一直變很平，這autolyse一小時就有薄膜的麵粉吃起來應該沒有法國麵香麥香濃，法國粉一小時麥蛋白還沒牽起來咧，拉長只會斷開
Since I do not have lava rocks, what an alternative to replace this? Can we just use pot and hot water on the bottom ?
You can put an empty tray on the lowest rack, preheat and pour hot water into the tray to create steam.
What is the length of the baguette? I’m going to try this recipe. The open crumb is unbeatable. Thank you for sharing.
I would say 35cm +/-. Depends how long you want to shape them!
Looks wonderful! How long in between coil folds may I ask?
The video says one hour.
Prrfect❤
Halooo
Can i divide and shape the dough before do chill 12 hours?
So do all step folding and shaping and last proofing chill 12 hour and bake it?
You could. However you may need enough fridge space that could fit a tray of shaped baguettes.
exquisite
Hi Abby. Mind sharing where did you purchase your baking stone and lava rocks from? Thanks
From shopee/ lazada
Thank you so much. Just tried that recipe and those baguettes are outstanding ! Is it possible to pre- bake and then freeze some baguettes ? Would you cook for the first 10 min with steam, let it cool, freeze and then reheat at 230C for 10 min ? Thanks !
Yes absolutely! I'd bake these baguettes like how you'd bake normally. Allow to cool at room temperature then store in a ziplock bag directly then freeze. When you'd like to enjoy them, simply thaw and wet the frozen baguette with some water, then reheat at preheated oven 180C for 5-8 minutes. It would be faster and more convenient this way!
@@SourlottibyAbby Thank you so much for your answer!
@@SourlottibyAbby Just to be sure (english is not my first language) you mean that you cook completely the baguettes (250C @ 10 mins (with steam) AND final at 230C @ 10 mins (without steam) and then you let them cool and freeze them ? Sorry to ask.
can I skip the freezer?
Yes
Enjoy watching your video, it’s so relaxing ! May I ask what is the protein percentage of your flour? Shall we adjust the water percentage in accordance with the flour percentage ? I have followed your percentage but has found my dough too sticky compared to yours, that’s why I’m wondering may be it’s the protein percentage which makes the difference. Thank you.
Different flour has different protein percentage and water absorbance level. Try different flour or reduce the hydration accordingly
@@SourlottibyAbby thank you. I will try.
I found the same issue. Even though Im using T65, the 75% hydration level is far too high for my flour so I can never get that tension on the dough and 'boule ' shape during the stretch folds.