The best baguette I’ve ever made. My family love it. I don’t why my bread didn’t brown as much as yours on the top .Thank you for sharing and we will definitely be making this recipe long after quarantine is over.
So is it 600g flour or 3 1/2 cups as shown in the video, which isn’t close? If the water is correct at 400g, then it must be 600g flour, which makes it 66% hydration. I work with high hydration doughs and this looks wetter than 66%, IMO.
This error was pointed out in one of the early comments below. I responded the following: A properly measured cup of flour should weigh ~125g, so 3 1/2 cups should weigh approximately 440g. My mistake. Thanks for noticing and pointing it out.
Weighed my bread flour to 440 g, measured & weighted water to 400 ml and the dough is super wet. Not sure how this is going to turn out if it’s this wet at the start. What’s the hydration at 440 gr flour to 400 ml of liquid? In the oven for the 4 hour proof so we’ll see what happens but not feeling confident the time & ingredients won’t be wasted. Update: Yup, didn’t turn out at all! Super wet dough…I can’t even form it….trying to add flour to see if it can be salvaged but doubt it. Won’t be using this recipe again. What a waste!😢
I did try it once. It's good, but it definitely changes both the consistency of the dough and the structure of the baguette. Not as airy. But feel free to experiment!
I think you might aswell use a baking sheet. Place a baguette on it, pinch and drag the baking sheet towards the baguette so that it creates a barrier, kind of like a wall, behind which you place the next baguette and so on. That should work 😊
Just one proofing in a warm environment for 4 hours (I use my oven pre-heated to its lowest setting of 170deg. F). But feel free to experiment with less or more proofing time, and/or a second proofing after shaping the baguettes. Good luck!
You are correct. A properly measured cup of flour should weigh ~125g, so 3 1/2 cups should weigh approximately 440g. My mistake. Thanks for noticing and pointing it out.
The best baguette I’ve ever made. My family love it. I don’t why my bread didn’t brown as much as yours on the top .Thank you for sharing and we will definitely be making this recipe long after quarantine is over.
That easy? Wow, I have got to try this! Thank you.
Mr. Lemaire est magicien! Il cache des dons. This is is easiest recipe on the web! Thanks!
So is it 600g flour or 3 1/2 cups as shown in the video, which isn’t close? If the water is correct at 400g, then it must be 600g flour, which makes it 66% hydration. I work with high hydration doughs and this looks wetter than 66%, IMO.
This error was pointed out in one of the early comments below. I responded the following:
A properly measured cup of flour should weigh ~125g, so 3 1/2 cups should weigh approximately 440g. My mistake. Thanks for noticing and pointing it out.
Very good
Beautiful
hi, luks so yummmyyyyyyyy, tha a ton, i dont hv bread flour can i make with all purpose flour, thx
Absolutely!
@@christophelemaire4025 thx sir, gr8 help by you
@@chillmar6074 my pleasure. Enjoy!
Is the flour "strong bread flour" ?
Just regular bread flour but you can also use all purpose flour.
I want to try this can I use a good all purpose flour?
Absolutely
@@christophelemaire4025 thank you
Nice and easy, would have been good to see the crumb, with the warm water and a longish proving the crumb should be open enough.
Good point. Sorry I didn’t show this. It’s pretty open but not as much as some might expect.
Why the water pan?? I've never made these
The steam that it creates is key to achieving a more crispy crust
Weighed my bread flour to 440 g, measured & weighted water to 400 ml and the dough is super wet. Not sure how this is going to turn out if it’s this wet at the start. What’s the hydration at 440 gr flour to 400 ml of liquid? In the oven for the 4 hour proof so we’ll see what happens but not feeling confident the time & ingredients won’t be wasted. Update: Yup, didn’t turn out at all! Super wet dough…I can’t even form it….trying to add flour to see if it can be salvaged but doubt it. Won’t be using this recipe again. What a waste!😢
Is it possible to make this recipe without sugar?
Yes I think so. The sugar helps yeast fermentation but the natural sugar in the flour should be enough.
Can I used whole wheat bread flour?? Thank you
I did try it once. It's good, but it definitely changes both the consistency of the dough and the structure of the baguette. Not as airy. But feel free to experiment!
Wow
What can we use of we don't have a bread baking sheet?
I would just use a plain baking sheet with some flour on it
I think you might aswell use a baking sheet. Place a baguette on it, pinch and drag the baking sheet towards the baguette so that it creates a barrier, kind of like a wall, behind which you place the next baguette and so on. That should work 😊
@@Orgi15 well, made them quite a few weeks ago and they turned out nice, I'll keep your info in mind.
HOW MANY TIME OF REST AND WHEN/? THANKS
Just one proofing in a warm environment for 4 hours (I use my oven pre-heated to its lowest setting of 170deg. F). But feel free to experiment with less or more proofing time, and/or a second proofing after shaping the baguettes. Good luck!
You obviously did not do this by weight. You pulled the weight figures from your hat. No way 3.5 cups of flour weigh 600 grams. Maybe 460 at the most.
You are correct. A properly measured cup of flour should weigh ~125g, so 3 1/2 cups should weigh approximately 440g. My mistake. Thanks for noticing and pointing it out.
@@christophelemaire4025 in one cup flour equall to 150 GM
Hey clean that filthy oven. Hit the self clean button.
Oh the only thing you saw in this video was filthy oven? This is so negative.