** Make your own home baguette with tools and materials you have at home *
📫 Hello everyone!
This video and recipe shows how to properly make baguettes at home with your small home oven and tools you have already.
In this video, I put my love and effort to make this video.
I’ve tested both the straight version and the overnight version, but it comes out poolish version’s taste is way better. If you have wanted to make baguettes that taste like bakery’s, try this recipe.
It has been explained in as much detail as possible so that you can follow it easily.
I hope you will be happy with your baguettes❤
Bake for a total of 17-20mis at 250°C/500°F
* ✔If the oven is usually very hot or has a strong upper fire ✔ After removing the lid, bake at 230 degrees.
⭐ The size of the food container used in the video (width 21 * length 13 * height 7cm)
* You can use something similar
(1 cup means 250ml measuring cup. But, more accurate baking I’d recommend using scale)
⭐ Ingredients :: length about 32cm baguettes 2ea
(# Poolish – Fermented for about 11 hours at room temperature)
▷ water 100g (100ml)
▷ 2 pinches of instant dry yeast = about 0.17g
▷ bread flour 100g (2/3cup)
▷poolish 200g (whole quantity made the day before)
▷water 70g (70ml) have to adjust how much water you need(must follow video)
▷bread flour 90g (2/3cup)
▷cake flour 60g (1/3cup)
▷Instant dry yeast 1g (little more than 1/4 tsp)
▷salt 5g (1tsp)
(# if you want to add filling, check below for how to make)
▷dried cranberries 60g (1/3cup)
▷chopped walnut 30g (1/4 cup)
💜 How to make cranberry walnut baguette 15:33 💜
All the principles and methods are the same as for basic baguettes, but here are a few points.
Soak dried cranberries in warm water for about 10mins, then use a kitchen towel to dry them well. If you use it without soaking in water, it will be hard when baked, and if you put it without removing the water well, the dough will become sticky.
* It is delicious to use roasted walnuts for walnuts. (How to make roasted walnut : https://youtu.be/kmyUqlbTMoM)
※Timing to add the filling※
When the salt has melted and the blackness is gone (at 04:10), add the prepared cranberries and walnuts and mix and distribute them evenly.
▫ Dough with fillings is easier to handle than dough with no filling. (less muddy)
▫ The final fermentation is a little slower for the dough with filling compared to the basic dough. Please wait 3-5mins longer for the final fermentation.
💜 How to make whole wheat baguette (whole wheat 12%) 15:39 💜
All principles and methods are the same as for basic baguettes. but,
▫ Change the flour👉80g of strong flour, 40g of cake flour, and 30g of whole wheat.
▫ Because whole wheat has a high water absorption, you will need 5-10g more water. Never add water all at once, and adjust the amount of water.
▫ Whole wheat is savory, but the volume and pores are smaller than the standard baguette. (due to the bran of whole wheat)
▫ Is this ratio too little whole wheat? You can reduce the soft flour and add more whole wheat flour. However, please note that the higher the whole wheat ratio, the smaller the volume and pores.
🍀 Q: Can I use all purpose flour instead of soft flour?
A: Yes! of course. Just change the flour in the main dough to 25g bread flour + 125g all purpose flour.
🍀 About the Poolish method
Poolish is a type of pre-fermented dough that is fermented by mixing water and flour in a 1:1 ratio. When used on breads such as baguettes that do not contain sugar or oil, the taste of the bread is upgraded.
🍀 About Autolyse
It is a process in which only water and flour are mixed in advance and wait so that the flour can absorb water well. After going through this process, it becomes a well stretching dough, so you can get good volume, and good crumbs with pores.
💡 Q : My kitchen is so hot. Is it okay to proof bread?
A : Use cold or ice water to decrease temperature of dough.
💡 How to keep it
▫ Baguettes age quickly. The best timing is when they come out of the oven and are cooled down, and the aging progresses rapidly after 3 hours. (Because it does not contain oil and sugar)
▫ Reheat the baguettes in the toaster or oven, it will come back crispy outside and soft crumbs.
▫ When it cools down, put it in a food container, eat it within two days if possible, and if you can’t eat it all, freeze it while it’s fresh.
#baguette #howtomakebaguettes #바게트
* This recipe is my creative work what I put my passion.
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