No Knead French Style Baguettes long proof better bread
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- Опубликовано: 23 июл 2024
- Why pay 3 or 4 dollars for artisan loaves when you can make your own for only 50 cent a loaf - 10 mins work. no need to proof your yeast no need to make any starters or preferment dough and best of all no kneading!
its all about the timing
3 Cups of Good Bread Flour
1 Tsp Active Dry Yeast: amzn.to/2BUh8hq
1/2 Tsp Salt (to Taste adjust as kneaded :)
14 oz of water
STUFF I USE
US AMAZON LINKS:
Non-Stick Perforated Baguette Pan: amzn.to/2FJNI85
Red Star Active Dry Yeast: amzn.to/2BUh8hq
Red Star Bread Machine Yeast: amzn.to/2FHDPb6
Ateco Bread/Dough/Bowl Scraper: amzn.to/2E0GiNx
Pullman Pan 904615, 13" X 4", Aluminized Steel amzn.to/34mbe7i
USA Pan Bakeware Pullman Loaf Pan with Cover, 13 x 4 inch: amzn.to/2DV5SYj
Lame / Scoring Tool: amzn.to/2s96jIQ
Ozeri ZK14-AB Pronto Digital Multifunction Kitchen and Food Scale: amzn.to/2FIltGX
Airtight Rectangular Food Storage Container: amzn.to/2Eudrly
Granite Cutting Board, 12" x 16": amzn.to/2EgPDUA
STUFF I USE
UK AMAZON LINKS:
Non-Stick Perforated Baguette Pan: amzn.to/2o9xIGp
Red Star Active Dry Yeast: amzn.to/2o8L9GC
Bread/Dough/Bowl Scraper: amzn.to/2obDxmz
USA Pan Bakeware Pullman Loaf Pan with Cover, 13 x 4 inch: amzn.to/2Hqf8Sf
Lame / Scoring Tool: amzn.to/2EBFdju
Ozeri ZK14-AB Pronto Digital Multifunction Kitchen and Food Scale: amzn.to/2HsRdRY
Granite Cutting Board, 12" x 16": amzn.to/2EBhlN5
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Thanks for the video. I’ve been using this method and dough for a long time making Artisan boules. I want to get into making Baguettes and see how others do it, no Knead. You handled the dough very well! I have dough mixed as I type. Thanks again.
Really good instructional vid for bread making - and I've looked at a good few. Clear, to the point, all the necessary info given succinctly. Good stuff. I've subscribed. Thanks v much.
I tried the recipe and the baguettes were fantastic. But for me, one tsp salt works better then 1/2!
Great , I won't be afraid to do this. Thanks so much.
Thanks for the great videos! I love home made breads and have been playing hit and miss, usually ending up with a heavy dense loaf. Your recipes and tips are easy to follow and I will be giving them a try at me new desert homestead!
Love this recipe, thank you for teaching all of us! Wonderful video!!
Another great video. Thanks!
Thanks. Really nice video. Great also that you gave the info printed. 👍👍👍👍👍
Great video! I'm looking forward to making all my own bread from now on.
A couple of questions, I watched your basic round loaf video and you said it could be made into anything by adding additional ingredients. Can these loaves also be made into grain/seeded bread, whole wheat, etc..?
Also, do your homemade breads freeze and toast well?
Thank you for the marvelous videos. Cheers!
Awesome video! Thank you
NIce! Thanks for sharing!
Keep the bread videos coming
Definitely going to try this! Thanks for sharing.
My kind of baker! Subbed!
Looks awesome. Can't wait to try it. Thank you for you videos! Love them.
Do you have a good recipe on biscuits, old fashioned biscuits?
Thank-you.
very nice
Random question: Do you put your water bath on the same level or underneath the baking loaves?
Just like your recipes along with your special tips. Already subscribed your channel. Bring on more such recipes.
That baguette looked tremendous and hopefully tasted as good as it looked. Thanks for a great recipe.
Great job love your videos, Ready try my luck I purchase Sarah Lee Artsian bread at $3.00 loaf so you are saving me money with your bread making recipe thank you
Love the video!
Your videos are great! My question is how can I incorporate sour dough starter into your recipe? I have starter already. Thanks.
never done a long proof with my starter I will have to try it I suggest replace by volume flour to starter
Thank you so much. A great video. Tried it last weekend and I had the most wonderful baguettes.
Really nice video, can we do 1 and 1/2 recipe to get 3 loaves ? Can we use a knife instead of the gadget ?
yes you can
Cant wait to try this one. What size mixing bowl?
10 cup but any will do
Thanks for these awesome videos; I'm now baking bread for the first time in my life!
I notice that for this recipe you use Active Dry Yeast, but in your regular no-knead bread base recipe, you use the bread machine yeast. What's the difference (aside from needing to proof vs not needing to proof), and why do you choose which type for each bread? (as well as I notice a slightly different salt-/yeast- to-flour ratio?
What is the difference between all purpose flour and bread flour plsase? I watched your video where you make the general loafusing your general recipe but i have a hearing issue and I could not decifer what you said! I have started using non gmo white wheat four so you know it doesnt go through any bleaching process so i am wondering if there is something i can do to this flour to make it "bread flour" much like "cake flour" is a finer grind and or sift so the larger grind and or sift gets placed into the all purpose section. So is it something similar with bread flour or do you not know? Thanks for showing us how you do this and all of your other recipes, it is extremely helpful to me and most in general and save us money as well!!! In my family we would all much rather have fresh bread over Store any day and fresh only last maybe two meals if we are lucky!!! Lol!!!
bread flour or strong flour has a much higher protein content usually around 12g or more, which will give you much better results for making bread, you can use normal flour but the end result wont be as good.
I sure hope your going to do more videos. Not just baking. I'm watching your old videos, and... Where's the follow up on the solar oven??
Love your video,but have a question,why the difference in amount of water and different yeast form the no knead bread I have been baking the bread already few times and it comes out great ,now I was looking into the baguette and see the difference and wonder why?Would you please explain? Thanh you in advance .Ella
more water gives you a sticker dough which in turn gives you a wider crumb and better texture :)
Excellent job on the video, you have triggered !y bread making itch lol.
wetting your hands also makes super sticky dough easy to handle.
Does it have to be bread flour? When I used Bread flour I thought the dough was more dense.
I have always heard that it is better to use weight of ingredients like flour as it ensures you get the same amount every time. How much does 3 cups of flour weigh?
I do weigh but this recipe is very flexible so you don't need too here is a good reference: www.kingarthurflour.com/learn/ingredient-weight-chart.html
Thanks for the reply! I assume you are just scooping the flour rather than packing it into the measuring cup?
scooping :) very forgivingly on measurements this recipe :)
I was taught that 1 cup of flour weighs 4.25 ounces, therefore 3 cups would weigh 12.75 ounces.
What is your room temp?
do you oil the pan if you do with spray or oil?
you can if its an older pan
3 cups flour in grams??
about 140g per cup depending on the flour used these a lot of leeway in this recipe so plus or minus what mess it up. you can add a little more water if too dry and more flour if too wet