Learn how to make a true artisan baguette with a poolish at home! If you like these videos, you may be interested in checking out our online academy. onlineartisanbakingacademy.th...
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@bobb11383 жыл бұрын
Great video! But was disappointed when the when you didn’t show the interior of the baguette.
@crystalbelle18833 жыл бұрын
Loving your videos you make it so easy to follow thank you
@frickandfraker3 жыл бұрын
I can't wait to try this... Thank you so much...
@anderspedersen74882 жыл бұрын
These videos are like striking gold. Saved for future reference again and again.
@christianfarina3056 Жыл бұрын
Thank you for this very pedagogical and detailed video. I learned a lot and your final product looks fantastic.
@praise16153 жыл бұрын
Thank you ..they look delicious.
@dumitruclapon71815 ай бұрын
Great video. Thank you for your patience to explain every step
@michellechalmers87533 жыл бұрын
Excellent tutorial! Exactly what I was looking for. Thank you so much for posting!
@kingdombread-tampa29323 жыл бұрын
Cool glad it helps. Check out the Academy for a much deeper understanding. onlineartisanbakingacademy.thinkific.com/
@johnhayes68013 жыл бұрын
Tremendously helpful video. Cheers
@roroazimi Жыл бұрын
amazing thank you for sharing your talent
@Bevieevans82 жыл бұрын
Very well explained thank you
@LaMarAzura3 жыл бұрын
Thanks! I am new at the baking. watched many baguette making in this KZbin. But I came to conclusion yours is the elegantly the best!
@Queenie_Francie2 жыл бұрын
Thank you for actually explaining how to do this! Your measurements in the corner helps so much as you’re explaining what to do. Great videos!
@noneyabeeswax32004 ай бұрын
Haven’t made baguettes in a while but it was so easy to pull this video back up and refresh,it’s like you came to my house to help me remember thanks so much love all your videos,you have trained me to be quite the baker
@julieolree2921 Жыл бұрын
Thanks for your advice
@kiwi1cottage Жыл бұрын
Fantastic easy procedures you have made very easy. Mystery takeout of baking these beautiful baguettes. . Thank you.
@melunderwood12964 ай бұрын
very intersting tutorial video. Whenever I am sure when baking, I go back to watching this video. Thank you!
@andybauer43633 жыл бұрын
Thanks for the videos. I made the baguettes and they are very good.
@MsKitchenaid3 жыл бұрын
A STEAM BAKE is the must for the color 👍❤️ Thank you
@rhondapatterson5235 Жыл бұрын
Excellent tutorial ! one of the best I've seen. Looking forward to trying it out myself and watching some more of you videos. Cheers from the Great White North!
@Satyrgo2 жыл бұрын
Hi, im starting for myself and to give it to my parents, your videos help a lot to understand whats is happening in the process, thanks for your work, knowledge and time in this videos, it is inspiring, bless
@rivershalom Жыл бұрын
You ar3e a gifted teacher. I feel very confident going forward with trying this technique. Thank you so much.
@DANVIIL3 жыл бұрын
Well done!
@MrEverson7 Жыл бұрын
We’ll done, mate! u made it look simple. I’ll definitely give it a try. Cheers!
@MarkusMalecki Жыл бұрын
Excellent recipe for tropic temperatures. I really liked the outcome and of course the unique poolish mix. Thanks a lot from Thailand.
@domingosbocci74493 жыл бұрын
Very nice video. Congratulations!
@kathychanning1614 Жыл бұрын
Thank you, very informative!
@lovetolay9 ай бұрын
This is awesome, I’ve just learnt so much….thank you
@urbansnowtrax3733 Жыл бұрын
Outstanding video. I subscribed. Thank you, I really enjoyed your presentation!
@AW-bc7kp Жыл бұрын
wonderful channel,you are a must see for a professional baking instructor. I believe your videos are the best on youtube for baking.Great verbal instructions and presentation.Thank you very much.
@Garymo2u Жыл бұрын
Great Job!!!👍
@Krastonscott Жыл бұрын
Excellent video. My wife is Vietnamese/French and we both enjoy using the baguettes for making the Vietnamese Banh Mi here in Southern California. We will attempt making our own baguettes per your instructions in the future. Best wishes.
@loubnaaitbourekba23203 жыл бұрын
Looks delicious
@klaskristian12 жыл бұрын
Great, just great!!
@Drhafezashi Жыл бұрын
Wonderful thank you so much 💕
@planecrazyish2 жыл бұрын
Excellent. Those baguettes look amazing! Great job.
@lorenainterianosabillon11023 жыл бұрын
Thanks a lot !
@ericwiltz6584 Жыл бұрын
Excellent video. I subscribed and will watch regularly..We're fortunate to have a nice oven and ample space to start this journey.
@rodrigomoreno59743 жыл бұрын
Very nicely done thank you
@kingdombread-tampa29323 жыл бұрын
Many thanks!
@johnboyd71582 жыл бұрын
Just discovered this channel and have completely enjoyed all the videos. I'm 70, with PTSD, so I'm really impressed with the amount of patience and attention to detail that you demonstrate. Hope to be able to do this myself. Thank you.
@jamesbreen75912 жыл бұрын
Pasta pontenesco
@nimaarad38342 ай бұрын
Well done
@louislaboy7836Ай бұрын
Amazing channel!
@roxanabhidalgo74192 жыл бұрын
Loved the way of making the bread ❤️ Would be nice if you also break it down into cups measure , would be helpful 🤗🤗
@philbrosgol81372 жыл бұрын
Not a good idea to bake with volume measurements. Dried ingredients like flour compress so you can get wildly different amounts in the same volume. Get a scale, they are cheap
@justanoldman6973 жыл бұрын
Love the video. Could you put the formula in the description. For theses baguettes I couldn't figure out your percentages. Thanks!
@PabloLAlmodovar-lg6sg6 ай бұрын
The water for creating steam, is it Boiling water? Thank you! Great video!
@Rob_4302 жыл бұрын
I’ve made baguettes with straight yeast dough and sourdough. Then I tried baguettes using a poolish and they came out better, unless I got lucky. I don’t use a mixer, but do a no knead method with stretch & folds. You have a nice calming way with your voice. Thanks for a great video.
@jengoodwyn2715 Жыл бұрын
How long did you do the stretch and fold method, and did you keep it at room temperature?
@porkfied Жыл бұрын
Same here I make my bread with the poolish method but with sourdough starter and no mixer but stretch and fold the bread it is starting to get where I want it to be,I am still learning though.I have not tried it with some yeast yet.
@Rob_430 Жыл бұрын
@@jengoodwyn2715 I do 3 sets of stretch n folds, 30 minutes apart for all my breads, at room temperature.
@Rob_430 Жыл бұрын
@@porkfied you mean using a preferment (sourdough), not Poolish method. Poolish is regarded as a preferment but using yeast. Just so you get the terms straight FYI.
@porkfied Жыл бұрын
@@Rob_430 Ok sir thanks for the clarification on poolish.I am doing that now with only yeast so I will see how it comes out.
@BillyDeeShilliums3 жыл бұрын
I'd have liked to see the interior of a cut open one... that's where the proof lies more than the crust.
@gyro3133 жыл бұрын
Al same here. Pop the hood and have a look so to speak.
@tracestevens1773 Жыл бұрын
This was a beautiful presentation for home bakers, putting in flavorful baggers. fast poet Ohio 2/21/23
@unclebounce1495 Жыл бұрын
Thank you for making these videos. It is masterful and a public service. I have a question to you or anyone who knows with confidence: Can the poolish method be used with any dough when you want a stronger fermented/yeastier flavor? Are there drawbacks to using this method versus a traditional over-night rise? Ty.
@markhaugland4620 Жыл бұрын
thank you
@MrJusmobile5 ай бұрын
excellent
@celestteazulee3527 Жыл бұрын
Thank you very good 👍
@rachely.1222 Жыл бұрын
I kinda wish you opened up the bread to show how it looked inside.
@gmashands Жыл бұрын
Beautiful video, please where would one find the containers?
@justynasocha13873 жыл бұрын
Someone, eventually explained how to make and work with poolish... great !!!
@VincentAmari2 жыл бұрын
almost, just didn't say if he puts it into fridge or at room temperature during the 16 hours? I've seen both techniques mentions by different bakers, so would have been great to compare.
@anwaralishaikh3217 Жыл бұрын
Great great great great great great great great great great Thanks chef
@zmalqp5552 жыл бұрын
I made my poolish without adding yeast. It is very active and smells good.
@christianfarina3056Ай бұрын
That's called sourdough. Poolish requires yeast.
@N9524Q3 жыл бұрын
Very nice video. You do a great job of explaining. I have a question. I have a small resort in the. Bay of Panama. and my temp is 84. to 88 most days and 72 to 76 over night.we have an open kitchen. I'm going to assume that I use cold water for the polish and just judge the time to at least double in size? After final dough same thing bulk proof to near double? What I'm doing now is mixing all the dough and developing strength over the first two hours. no mixer. Goes into the fridge overnight shaping the next morning and baking. It is working OK but I want to try your method. Thank you in advance for the reply
@kingdombread-tampa29323 жыл бұрын
Thanks for the support. For the poolish, you are correct about lowering the water temp, and if the overnight temperatures are in the 70's you will have success. A poolish is at maximum fermentation when it increase about 2.5 its original size. Look for it slightly recede, as shown in the video.
@kflindahl123 Жыл бұрын
I get excellent results using your method/recipe when baking at home. The only difference is I use a baguette baking tray and initially water spray the baguettes with a fine mist in addition to creating steam in the lower part of the oven, however, I guess this is less of a difference. Appreciate your learnings!
@kmore2785 Жыл бұрын
I've been baking artisan baguettes at home for years, and while there's no substitute for an actual steam oven, you can get quite close. Some tips: Fill a large baking tray with lava rocks and let them preheat to 500 degF before you put in your baguettes. Carefully pour boiling water over the rocks just before baking, then reduce the temp to whatever you're cooking at. Most of the heat will escape when pouring the boiling water over the rocks, so your oven will likely have to come back up to temp. I also like to spray the side walls of the oven once the initial steam dissipates.
@jaisvikt3 жыл бұрын
Thank you for the time and effort put into this and other videos. As beautiful as the baguettes appear, a reveal of the finished product with a slice through would show density. BTW, that amount of baguette production will just about feed my 4 grandkids along with the ciopinno we'll be eating here in a couple of weeks. Best
@kingdombread-tampa29323 жыл бұрын
Glad you enjoy the videos, and yes I will cut the loaves in future videos. I get a little impatient waiting for the bread to cool enough to cut.
@Cheevers2 Жыл бұрын
Fantastic instruction really. I'm left wondering what the baguette sounds like. A follow up video is required!
@shuilong528 ай бұрын
it will great, if the video can show the cut cross section of the Baguettes-like to see the structure
@followme82383 жыл бұрын
Thanks for a great video. Any suggestions for making a micro batch (like two baguettes only) - it seems like the quarter-pinch of yeast for the poolish might be a problem?
@kingdombread-tampa29323 жыл бұрын
small batches are hard to measure, perhaps make half the batch, if you have extra bread, it freezes well.
@noneyabeeswax3200 Жыл бұрын
Absolutely love your videos sir you are like a baking professor I feel like I’m in a university lecture. I just pulled my first two loaves out using your absolutely scientific method and they are some of the best bread I’ve ever seen or tasted thank you so much!
@walkertongdee Жыл бұрын
cooking is an art not a science, all science has done is manufacture food
@marcelinoperez2926 Жыл бұрын
Agree, he comes across as a likeable calm professor. No unnecessary fuss. Completely stress free I like this kind
@johnnydeppisarapistjohnnyd89629 ай бұрын
-Come over an see Johnny Depp threatens to snuff Amber Heard, on tape from trial
@deyoglines11 ай бұрын
I've been wanting to learn about using poolish in recipes so thank you. Would the same math apply to other recipes, like Pan de Cristal?
@andersholmstrom3571 Жыл бұрын
Your baguettes looks great. I have tried sub baguettes without the poolish pre ferment. It worked out fine. I want to try also with the poolish method. Could you please explain why the cush is needed? Why could you not just put the shaped dough on a perforated baguatte tray instead and after the final ferment put that tray directly in the owen? I also hae noticed that you have some kind of stones or bricks in your owen. I do not have this but just a regular owen. What difference will this make?
@dandrewbear3 жыл бұрын
damn you are good!!!!
@JohnDoe-jq5wy Жыл бұрын
😆....you didn't squeeze the Baggett and show the open ends.... Our German baker's love squeezing bread and have it rebound .... GREAT STUFF AND FUN.... VERY PROUD OF Y'ALL 😀
@theartoftwo3 жыл бұрын
I just found your KZbin channel site and think it"s great. As the wife and I love a good baguette, I want to give it a try. What is your thoughts on adding malt powder to the flour?
@kingdombread-tampa29323 жыл бұрын
Malt powder is a good choice, remember it will add to the fermentation as free sugars, and deepen the color during the bake. Add only up to 0.5%.
@davelodi2 жыл бұрын
First, thank you for the wonderful channel. Just started making bread and found your instructions easy to follow. For the baguettes, do you keep steaming them the whole time or do you remove the steam at some point? I just baked the first 3 and they came out great but not as shiny as yours.
@Rob_4302 жыл бұрын
I’m a home baker and from what I know, steam is only used the first 10-15 minutes of baking, not the whole time. At least, this is when baking boules in a Dutch oven. Always remove the lid for half the time.
@marcelinoperez2926 Жыл бұрын
@@Rob_430 agreed
@camicri4263 Жыл бұрын
Thank you, I wish you sliced or cut it to be able to see the inside texture of the baguette.
@meerarajani57093 жыл бұрын
V nice video
@terrywickham78111 ай бұрын
Thank for the poolish instructions, and the Lord bless you ;0).
@martinhillersweden3 жыл бұрын
Masterclass rethoric!
@erg14503 жыл бұрын
Hi Timothy, excellent video !!, question , noticed that you did just one fold after you took from the mixer, any reason in particular you did not do additional folds during the proofing time ?. I escaled up your recipe to 3500 g so I can bake for a whole week (I have a large family) and works well too. Last question, please confirm how long it takes each bath to bake, I noticed in my case they were ready in 12 min, not sure if my oven is running too hot.
@kingdombread-tampa29323 жыл бұрын
Yes Eric, no additional folds are necessary when mixing as shown, as well as with the lower hydration. The formula works at any amount, up or down, since all are ratios, that is the cool thing about a formula rather than a recipe. I also have a large family, 5 children, but I choose not to make too large of a batch since the oven capacity is low, and with multiple bakes, the dough will likely get old. With regards to bake time and temperature, yes, your temperature was likely too hot if baking this size baguette for only 12 minutes, more likely to get a better bake, better crumb and crust formation, lower the temperature and bake a bit longer. With commercial deck ovens, the oven can be calibrated, knowing that a load of baguettes will bake properly between 21-23 minutes in most ovens. The home oven is different, but try different ways, and you find your best bake.
@erg14503 жыл бұрын
@@kingdombread-tampa2932 will try lowering the oven temp to 400 deg F, was using 435, 450 was way too hot, I am trying to convince my wife that I need a new oven :)... ...everybody enjoys this bread so much , we did not buy buy bread since April !!
@susanbovenzi72313 жыл бұрын
Two questions - can I use a baguette pan instead of the stone and if baking for use on the following day, how do you suggest I store them? I assume that plastic with soften the crust and uncovered will harden the bread. Any tips? Btw, I LOVE watching you work.
@kingdombread-tampa29323 жыл бұрын
Yes, absolutely you can use a baguette pan. The oven spring is not as intense, not being directly on the hearth, but you will achieve very good results. If baking the day before, for use on the following day, place the baguettes in a plastic bag, and refresh the day of use in the oven. Lightly spray the loaves and place in a hot oven for a few minutes to regain the crust. Thanks for the support!
@valerioporcelli2 ай бұрын
Thank you for your incredible work. I’m probably missing the type of flour you are using for the poolish. Also, Is it going to be the same type you are using for the rest of the recipe? Lastly, Poolish Is fermented out of the fridge? Thanks!!!!
@rosapena3561 Жыл бұрын
Would like to know we’re did you place the water thank you for showing me how to do begets
@jamesdubois1521 Жыл бұрын
Mixer sounds sick.
@tunlai3 жыл бұрын
But good presentation bro.
@bunnylou49932 жыл бұрын
Great bread and great channel. I did this exact recipe but my baguettes came out of the oven a bit skinny and undersized. Disappointing. Any tips?
@anwaralishaikh3217 Жыл бұрын
Wow
@tudvalstone7 ай бұрын
So let me add it all up: in total we use 1490g flour, 970g water, 8g yeast, 30g salt. Of which 447 g flour, 447 g water and 1g yeast go into pre-ferment and the remainder will be added to the final dough.
@naturegreen1232 жыл бұрын
Hello, quick question...what would you do if your dough is too cold like in winter or too warm?
@sunithag81603 жыл бұрын
Could you give the recipe in baker’s percentage so we could scale to requirement . Appreciate this help. Thank you
@marciarego2782 Жыл бұрын
Do you use convention oven as well to bake the baguette thank you
@Thisisit1203 жыл бұрын
Can you use metal bowls to do the proofing of the bread? Or does it need to be glass or plastic?
@kingdombread-tampa29323 жыл бұрын
One can, but consider that metal tends to cool down moreso than plastic or glass, therefore reducing the dough temperature.
@rickirizarry50799 ай бұрын
I have a 12 year old starter. Can I use that in this recipe?
@SuperNuestro3 жыл бұрын
Would like to know where can I get the recipe. Thank You
@sittingstill35782 жыл бұрын
Poolish: ferment ~16 hours 447g flour 447g water
@donnagiarratana26462 жыл бұрын
@@sittingstill3578 Thank you! Have a good day.
@totallydomestic4332 жыл бұрын
Did the poolish ferment outside at room temp? Or refrig?
@Manal14922 жыл бұрын
What’s the oven temperature ?
@carolgreen5805 Жыл бұрын
Do the ingredients for the poolish included in the total ingredients?
@eldadellorto1774 Жыл бұрын
At what temperature is the oven please
@fredwienbarg50512 жыл бұрын
Nice video! However, I wish that you had included more details of quantities so a beginner like me could make it.
@shopcat53 Жыл бұрын
What size bowl do you use ?
@kathlynterry8196 Жыл бұрын
This is the first time I’ve heard about temperature regarding bread dough.
@lalitkumarshah3512 Жыл бұрын
Proof of the pudding is missing waited for the cutting to see the inside! Outside was looking good but inside was my curiosity!
@KaseyLynn553 жыл бұрын
I love making bread. Just did two batch of bagels.. Maybe you could do some bagels, pretzels, english muffins, just all kinds of stuff.. Would love to see how you do it.. Man I need a bigger kitchen aide lol..
@kingdombread-tampa29323 жыл бұрын
Yes, I hope to make all that you mentioned, and many others. The upcoming videos will be an awesome deli rye, pugliese, multigrain and a true sprouted grain. Hope you enjoy the other videos, as well. My personal favorite daily bread is the levin, check out that video.
@KaseyLynn553 жыл бұрын
@@kingdombread-tampa2932 That's awesome, very much enjoy your videos.. Can't wait to see more.. 🤗 I'll definitely check out the Levin as well..
@salvationrightlydividingan31453 ай бұрын
What was the oven temperature and time?
@Abdulskm2 жыл бұрын
Hi there. Kindly quote me plz is the 30% of flour for poolish is a standard bakers calculator method. And wt about the rest of parts