Artisan Baguette Process from Start to Finish | No Edit

We made the most fluffy and crunchy baguettes without a single cut! Baguettes from start to finish with no edit. This recipe might be harder than the ones we shared before but all the hard work will pay off once you taste these incredible baguettes.
For this recipe, we used three different preferments: Pate Fermentée, Sourdough Starter and a Poolish. It might take longer but the rich and deep flavors are worth the time.
This is the recipe from the video, it allows for 1kg of dough.
Pate Fermentée
- (16.6%) PF Strong flour: 92 grs
- (13.3%) PF Water: 7 grs
- (0.08%) PF Fresh yeast: 0.4grs
- (0.38%) PF Salt: 2 grs
- (0.5%) PF Olive oil: 3 grs
Sourdough Starter
- (16.6%) SS Flour: 92 grs
- (16.6%) SS Water: 92 grs
- (0.16%) SS Sourdough starter: 1 grs
Poolish
- (33.33%) P Flour: 184 grs
- (33.33%) P Water: 184 grs
- (0.03%) P Fresh yeast: 0.2 grs
Final Refreshment
- (33.33%) FR Flour: 184 grs
- (11.77%) FR Water: 65 grs
- (0.75%) FR Sugar: 4 grs
- (0.16%) FR Fresh yeast: 0.9 grs
- (1.53%) FR Salt: 8 grs
- (3%) FR Olive oil: 17 grs
🍞 Learn how to make sourdough bread with Gluten Morgen: www.glutenmorgentv.com/sourdo...
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#baguettes #noedit #homebaker

[@ednacrafts9979]

Can’t wait to make baguettes. 🥖 in the market they call it baguettes but they are not even close to what these look 👀 like . Thanks 🙏🏼 for the lesson. 😊

[@keldkehlet7101]

Thanks, always nice to see and hear your voice and have the oportunity to learn from you.. thank you🎉

[@glutenmorgentven]

There will be more No Edit videos soon.

[@aliakberhakimjee9275]

i must confess that baguettes is something i have always been chicken about, but i decided to follow this word for word (the only difference being my fermentation so much quicker because of extreme weather conditions of 36c)- the results were fantastic, thanks for sharing , truly the best recipe i have come across- have you invented this recipe and always made baguettes like this?

[@christianjozsa5991]

great video

[@danieldavenport-freedman4381]

My mother taught me to cook and bake so that I didn't have to feel I had to get married to eat. LOL

[@SuperDavidEF]

You said that you started baking because of baguettes. I started baking because I wanted great pizza dough. I still haven't mastered baguettes, but I hope to soon. Thanks for making this video!

[@darkmajor7823]

I assure you, he doesn't master the baguette either. Neither in the relaxation phase nor in the shaping. The final product is a bread but still not a baguette... He should really invest in training in France.

[@SuperDavidEF]

@@darkmajor7823 😂😂😂

[@RobBanks81]

There is a typo in the recipe for the Pate Fermentée. It should read 70grams instead of 7.

[@keldkehlet7101]

( piissstttt😊 missing a nr 0 in The pate fermente water?) 7 or 70 gr water

[@glutenmorgentven]

Yes! Thanks! 😁👍🏻

[@neilbelcher]

With the help of this channel I have been successfully baking sourdough bread for a while now. However one problem I do sometimes encounter is wild fermentation and big holes in my loaf. I don’t understand why or how to solve it. Any ideas anyone?

[@dani.rose_]

🤤🤤🤤🤤 🥖🥖🥖

[@kevinengland7444]

WHY? Why is it strange that Bertinet lives in the UK? 300,000 French people moved to England in 2008. Bath is one of the most beautiful cities in the world. The UK is No 7 in the world in terms of number of Michelin-starred restaurants. Germany only has one more than the UK and the USA only 4 more. Diana Ross, Madonna and Tina Turner lived in the UK at one point. Cate Blanchett lives in the UK. Tom Cruise spends half his life in the UK. Why is it strange?