A Professional Baker teaches Rustic Baguettes and Epi with Poolish and Levain at Home!

Watch and learn how to make the very best baguettes and epi's at home from a professional baker!
If you like these videos, you may be interested in checking out our online academy. onlineartisanbakingacademy.thinkific.com/

[@papasieges3997]

You're videos are fantastic: please post more

[@MichaelSaka]

Ive baked a lot of different bread recipes from KZbin. Like most i started with sourdough in the pandemic but his recipes are by far better than anything else out there. Every recipe ive tried by far surpasses the quality and results of others. Its evident he is a professional. My only disappointment it that i didnt come across them sooner.

[@klaskristian1]

Great man!

[@douglasortiz2693]

Saludos cordiales desde Venezuela ❤❤❤❤❤

[@stepjerot3869]

thank you for these amazing video's I hope you find the time to make some more?

[@saburahma]

Very clear, love the simple approach, has definitely advanced my baguette baking skills with better results. Thanks 😊

[@kingdombread-tampa2932]

Great to hear!

[@douglasortiz2693]

Disculpe... Las recetas, donde las colocan ? Dios te bendiga y favorezca por siempre...

[@eranagmon6547]

This is a phenomenal set of videos. Thank you very much for taking the time to make them. Could please elaborate on the flours you are using, what is the protein content and brand (if you can)?

[@kingdombread-tampa2932]

I use primarily 11.5% protein flour, which for some brands is AP flour. If you are in the U.S., Whole Foods 365 brand Organic AP, and King Arthur Flour Organic AP, are excellent choices.

[@VincentAmari]

grteat tips, but I didn't get if you put the poolish into fridge or at room temperature?

[@mikey19608]

Wish you showed the inside of the baguettes of both video's of making baguettes, I tried your baguette of Episode 3, I did not get those big holes (crumbs) that I wanted. Maybe I'll try 67% or 70% hydration next time. Other than that the dough came out beautiful.

[@dinalsamarasinghe3758]

70% < hydration should work

[@jperretta56]

nice....That is a lot of bread, at what point can dough be frozen?

[@susanbovenzi7231]

During the 16 hour fermenting period, is the Poolish left at room temp or placed in the fridge?

[@daniels2423]

I've put it in the fridge for about 14 hours and it has still shown a good fermentation. If I had left it at room temperature it would have been over fermented for sure.

[@patrickrioux6349]

If you are not into levain, can you substitute by Biga, what would be the trade off in resulting bread? Obviously adapting the formula for the reduced water in Biga and the presence of yeast. Assuming calculations are good, what would be the impact of a Biga iso levain? Would the Biga bring any added value to the poolish?

[@kingdombread-tampa2932]

A big adds a different strength and flavor profile rather than a levain. Certainly you can substitute with proper hydration and salt calculations. The dough will be less chewy, slightly less fermentation time will be needed.

[@MrMixalis0]

Is there a printable recipe for these French Baguettes? I've just thrown away a lot of Flour and time.

[@gloriajeanshaby1871]

I would love to make this and follow your videos but the quantity of dough is too much for me. Can you give me the flour amount for about 4 loaves? I am 76 years old and trying my best to be successful at this.😊

[@helenachase5627]

That square bin is not user friendly

[@eranagmon6547]

The hydration level in this formula is 61%. This looks a bit low for a baguette dough. Are the numbers correct?

[@daniels2423]

I found the same. I had to add quite a bit more water as my Kitchenaid was just about to have a heart attack.

[@DanielBrownsan]

"I'm wearing a chef's coat, in my house." (I still wear pants to Zoom meetings so don't be offended.)

[@kimcarson2645]

He's wearing a chef's "jacket" for the purpose of the video . . . not an episode of Truman . . . it's an educational video!