Authentic French Baguette Recipe

Authentic french baguettes with air pockets that look like honeycombs!
It features a moist texture with high hydration.
All purpose flour is added, it features a soft texture!
Mukgling's baking method uses the No Knead method.
Using the minimum tools, seek bread making at home easily.
Anyone can make bread easily.
(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)
■ Dough Formulation
B's (%): 65.0%, Tr (g): 163.0g All purpose flour
B's (%): 35.0%, Tr (g): 88.0g Strong Flour(Bread Flour)
B's (%): 2.0%, Tr (g): 5.0g Salt
B's (%): 0.4%, Tr (g): 1.0 g Instant Yeast
B's (%): 75.0%, Tr (g): 188.0 g Water (27℃)
■ Process
■ Click the Subtitle button → Subtitles will be displayed in the video.
1. Put water in the bowl.
2. Put the instant yeast.
3. After 1 minute, mix evenly the instant yeast.
4. Add salt and dissolve.
5. After adding flour,
Mix evenly until the flour is invisible.
6. After 30 minutes of rest, the first fold (folding)
7. After 60 minutes of rest, the second fold (folding)
8. After 30 minutes of rest, split 100g
9. pre shaping, At room temperature for 20 minutes
10.Mold in baguette shape (length: 19cm)
11.Second fermentation: 30 minutes at room temperature
12.Preheat oven.
Oven temperature is raised as high as possible during the second fermentation to preheat
(my oven maximum temperature 250℃)
Preheat the lodge in a fully-heated oven for at least 20 minutes.(Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
13.Cut the second fermented dough surface with a knife(use coupe knife).
14.Put the dough into the preheated lodge 10-inch combo cooker floor
15.Cover the lid of lodge 10-inch combo cooker.
16.Put it in the oven
17.After baking for 16 minutes, remove the lodge cover and continue baking for 9 minutes.(total: 25 minutes)
■ Note: Always be careful when using oven, lodge combo cooker
(It is very hot, so use it after wearing very thick oven gloves)
#Baguette
#TraditionalBaguette
#FrenchBaguette
#HomeBaking
#NoKneadBaguette

[@Mukgling]

** 영상자막은 한국어, 영어, 일본어 3가지 설정 가능합니다.** ** 화면내 자막설정 할 수 있습니다.** ** Video subtitles can be set in 3 languages: Korean and English, japanese ** ** You can set subtitles in the screen. ** If you expand the video text body, You can see detailed recipes, descriptions, materials, and quantity.

[@parindahuynh6195]

Thanks so much, i love your video***

[@Mukgling]

Happy baking!

[@dmatmor]

I extended . I see the titles but no quantity ??

[@Mukgling]

@@dmatmor If you expand the video text body under video screen, You can see detailed recipes, descriptions, materials, and quantity.

[@vivianc7417]

Mukgling 한국어

[@wolmannn]

Magnifique ! They really look like the baguettes we buy in France ! I recently learned from a documentary with Gérard Depardieu that baguettes were created when the Paris metro was being built. The workers kept fighting with knives (they had pocket knive to cut the big round bread) and so the builders asked the boulangers to make a bread that could be cut with only hands, so they could ban knives in the construction site ! And the baguette was born! So thank you to the French workers who were little too nervous ! I don't know if anyone cares but i thought it was a goof story !

[@Mukgling]

This is very useful for the first time. Thanks for watching!

[@pedrobg1289]

I think that it is a beautiful story to accompany a wonderful Baguette🥖.

[@catchmeifyoucan2815]

Honestly, THE best on KZbin ... and I've watched about a gazillion of them. WOW !!!

[@Mukgling]

Thank you very much! Happy baking bread!

[@oualidi10]

Your videos are therapy to me, no abnoxious music no dumb commentary. Well explained, great job.👍

[@Mukgling]

Thank you very much! Happy baking bread!

[@01anguyen]

LOVE watching your video demonstrations. I could watch them ALL day. Please keep sharing your wonderful baking adventures!

[@Mukgling]

Thank you very much! Happy baking bread!

[@semacaglar5467]

i fell in love with your attitude, technique, simplicity and perfection of videos... in a row... i have watched all the videos. i appreciated and respected you! love from Turkey!

[@Mukgling]

Thank you very much! Happy baking bread!

[@melissalangdon1686]

I baked this baguettes and they were amazing! Thank you so much for this recipe!

[@Mukgling]

good~ happy baking~! :)

[@belleepoquefashionweekexpe9532]

Where can I get the measurements?

[@CptStankFanger]

Beautiful, thank you for sharing.

[@Mukgling]

Thank you for watching!

[@user-tm7sc8kw7m]

짱!!!!!!! 대박!!!!!!! 만들어 보았어요. 내가 만들었지만 믿을 수가 없었어요. 바삭함, 맛...먹기 아까워 아껴 먹었네요 ㅎ ㅎ ㅎ ㅎ

[@Mukgling]

정말 맛있었겠어요 ㅠㅠ 갓 구워진 바게트의 맛은 정말 대단한 것 같아요^^ 감사합니다!

[@mkelly1118]

Excellent. Thanks for posting!

[@Mukgling]

Thanks for watching!

[@tristanwee3842]

Tried out your recipe and method. The baguette was a success. Thanks for sharing.

[@Mukgling]

Thank you for watching!

[@simonwu3218]

Made a batch yesterday using normal home oven with steam pan, results were great! It had the best result of all the times I tried using other recipes. The baguettes were crunchy outside and soft inside. Wish I could post the pictures. Thanks for the awesome recipe and technique!

[@Mukgling]

I'm glad you made it! Thank you for always having fun baking.

[@poisson4296]

vous ête un grand chef,magnifique .🎂

[@Mukgling]

Rahma BELAIDI Thank you for watching!

[@user-ke3fl3kn9m]

무반죽빵 레시피는 외국꺼만 유튜브에 많아서 따라하기 힘들었는데 이렇게 영상으로 보여주셔서 좋아요!! 앞으로도 꾸준히 업로드해주세용ㅋㅋㅋ집에서 잘 따라하면서 해보고있어요!!

[@Mukgling]

Tess Lee 감사합니다~!^^ 시간날때마다 부지런히 올리겠습니다~!^^

[@user-jn3er4tm1z]

와 빵은정말 매력적이에요!! 저도 얼른 도전해보고싶어요 영상 감사합니다😊

[@Mukgling]

시청해주셔서 감사합니다!

[@Codeman9560]

I was skeptical of the short final proof but these are some of the best looking baguettes I've ever made!! Got nice ears, wonderful oven spring and the crumb was nicely open and well distributed. Recipe to keep for sure!!😍

[@Mukgling]

Thank you very much! Happy baking!

[@peterglenn6133]

Did it really work as it's explained and came out of the oven exactly the same???

[@Codeman9560]

Glenn Peter, absolutely! I've used this recipe and technique dozens of times.

[@Codeman9560]

kzbin.info/www/bejne/jGHWmniZhJyehMU

[@peterglenn6133]

Wow thats magic! I meant,, i never thought that I would do the final proofing only 30 minutes tho! I must try this recipe! Thank you for sharing! Cant wait to see the ears and the beautiful crumbs!

[@terriegreer4078]

That is the most amazing looking Bread Great Job !!! you definitely make it look so easy

[@Mukgling]

Thanks for your praise~! Happy baking~!

[@Wpaiva8]

Quantities ? Ingredients ?

[@agarziz]

magnifique! bravo!

[@Mukgling]

Thank you for watching!~ i love france baguette!

[@DANVIIL]

Beautiful crumb and crust on these baguettes.

[@Mukgling]

Thank you very much!

[@ImForgivenToo]

I just made the baguettes and they are DELICIOUS !!! after watching hundreds of videos on no-knead bread, yours is a keeper ! I like that I can make the dough the SAME DAY ! also, the bread has great flavor. Thanks again for posting !!

[@Mukgling]

Thank you very much! Mukgling has produced videos so that anyone can easily make bread. happy baking ^^

[@angelatosana504]

​@@Mukgling1:15 1:17

[@saeromtoyou]

바게뜨.. 소리 바삭바삭 진짜 맛있겠다....

[@Mukgling]

정말 맛있게 먹었습니다 ^^

[@ImForgivenToo]

I have watched hundreds of bread videos...your bread is the BEST LOOKING one...it looks just like a french baguette! I will try it soon ! 👍

[@Mukgling]

Thanks very much! happy baking~!

[@MalaikaToo]

Looks and SOUNDS the very best I have seen on KZbin - must taste really good! My mouth is watering. Thank you for this video.

[@Mukgling]

The skin is crispy and smoky ^^ The inside is moist and rich in flavor. ^^ It is an easy way to make it at home. Thank you for watching!

[@LeitmotifGallery]

Looks amazing

[@Mukgling]

Thank you for watching!

[@Tombombadillo999]

Great stuff man! U real good baking bread! Im impressed

[@Mukgling]

Thanks for watching!

[@Marcia-oh1yy]

Amazing video! Thanks!

[@Mukgling]

Thanks for watching! Happy baking Baguette bread!~!

[@linhjahnke2111]

OMG, your bread make my mouth watering!!! Is it that easy to make and it looks so good... That's how I wanted my bread beings. I can't believe it so simple and so perfect!!!

[@Mukgling]

Thank you very much! Happy baking bread!

[@wasupwas]

Thank you so much for your great video! I made some baguettes from using your techniques and a poolish preferment and they turned out great! :D

[@wasupwas]

I really recommend you try out a 12-16 hour refrigerated 100% poolish using 1/4 tsp of yeast per 200g flour. You'll love the flavor! Just make sure to use warm water in the final mixing of the dough. I learned this for John Kirkwood's ciabatta video. Thanks again for your great video!

[@Mukgling]

wasupwas Thank you for watching and advice for baguette method. :D I’ll try your method! Thank you!

[@beecoracha]

Wow I really liked the results! Thank for sharing this video I will try to follow your way! 😍

[@Mukgling]

Thanks for watching! Happy baking bread!

[@cherrywty0821]

Tried making baguette with this recipe today. Absolutely amazing!! Thought I would failed actually but it turned out great. The folding part is pretty essential (I followed exactly how it’s done in the video)

[@Mukgling]

Thank you very much! Happy baking bread!

[@neru39s]

유익해요! 감사합니다

[@Mukgling]

쥬럔 시청해주셔서 감사합니다^^

[@michaelgourski3546]

I baked Ciabatta following your recipe. Best ciabatta ever. I will try this as well . Thanks

[@Mukgling]

Thanks for watching Happy baking bread!

[@user-cd2hx1pz9x]

본 것 중에 제일 구멍도 숭숭 잘 나고 맛있어 보이는 레시피네요 꼭 해먹어 볼게요

[@Mukgling]

정말 맛있습니다^^ 시청해주셔서 감사합니다! 즐거운 베이킹 하세요!

[@Cabinkitty]

I never tried straight method before! It came out pretty good! I like it! I just need to learn how to slush perfectly to make it looks prettier... I don’t have a cast iron pans, so I used 2 cookie sheets. It worked very well. Thank you for a great recipe!

[@Mukgling]

Thanks for watching! Happy baking bread!

[@user-gi8nz3jo4j]

ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ 쓰시는 도구가 다 잇템이라 ㅋㅋㅋㅋ 사야할거 같애요 ㅠㅠㅠㅠ ㅋㅋㅋ 뽐뿌오네용

[@Mukgling]

최수정 집에서 만들기에 꼭 필요한 도구들인거 같아요 ㅎㅎ

[@teslarex]

Wow! I’m gonna try this. I like same day bake.

[@berhaneberhe3545]

Wonderful Bread Baguette Making. Great 👍 Job Sir.

[@gm4713]

no comment ...is just extraordinary! Amazing!

[@Mukgling]

Thanks for watching! Happy baking bread!

[@enohect]

Delicious,!

[@Mukgling]

@@enohect Thanks for watching! Happy baking bread!

[@Dr.calories]

Amazingly good

[@Mukgling]

Thank you for watching! it is very delicious! amazing~!

[@tenszeoon7877]

Thanks for sharing this video. I tried and succeeded. Looking forward for your next video.

[@Mukgling]

Thank you!

[@Sopbread]

집에 오븐이 컨벤션이라서 맨날 고민하다가 댓글 읽다보니 가능할거 같아서 만들어봤어요! 원리를 잘 설명해주셔서 맛있게 잘 만들어 먹었습니다 ㅎㅎㅎ 맛있는 레시피 감사합니다!

[@Mukgling]

좋게 봐주셔서 감사합니다! 즐거운 베이킹 하세요!

[@sofmomoy649]

Amazing!

[@Mukgling]

Thanks for watching! Happy baking bread!

[@user-po3wf4lp5u]

진짜 제가 한2년째 만들어먹고있는데 쫄깃하고 레전드 입니다.

[@Mukgling]

시청해주셔서 정말 감사 합니다^^ 즐거운 베이킹 하세요~!

[@user-fx3bi2nm1h]

제과류만 만들고 제대로 된 빵은 엄두가 안나서 도전을 못하고 있는 빵알못인데 댓글 질문들 다 대답해주시고 너무 멋져여..... 저도 언젠가는 제빵 공부에 도전해 보고 싶다는 생각이 드네요 👍👍

[@Mukgling]

영상에 나온대로 만드시다보면 재미 있을거에요^^ 즐거운 베이킹 하세요~!

[@dianel.9703]

Beautiful baguettes!

[@Mukgling]

Thank you very much!

[@rsmathoda]

Lovely watching and wishing I were there at the tasting.

[@Mukgling]

Happy baking bread! Thanks for watching!

[@marin4311]

This cannot be called "authentic". It looks (and should taste) way better than any French baguette I ever had.

[@Mukgling]

Thank you very much! happy baking bread!

[@zanshibumi]

A great crust and a fantastic crumb!

[@Mukgling]

zanshibumi Thank you~^^

[@user-eu4gi5nw1u]

바게트 성공한거 처음입니다..... 대박.. 다른 빵도 만들러갑니다 총총....

[@Mukgling]

축하드려요~! 즐거운 베이킹 하세요~!

[@natashas_baking]

Hi! I love your videos! Thank you so much! Today I’ve tried to make your baguettes. They came out perfectly outside, but inside they didn’t have as much wholes as on your video. the taste is great though 😊.I followed all your instructions. Just curious what went wrong. Going to try to make another batch tomorrow.

[@Mukgling]

Well, there will be differences in the various factors such as the type of flour, the state of the molding. If you make more, you will feel what you need to supplement. Thank you for watching! Enjoy home baking~!

[@ParkMessi.]

아진짜 칼질할때 조심하세용~맛난빵 만드시는 다이아손을ㅠ우리손은 소중하니깐용ㅋ눈이엄청오네영~이불밖은 위험해용~외출금지영ㅋ오늘도 홧팅!!♥

[@Mukgling]

ㅎㅎ 감사합니다~!

[@user-uv7mq9rc9d]

Thank you for sharing with us those yummy recipes. I was wondering what is the protein percentage of all purpose and bread flour that you use. And something more, some other recipes that I ve watched call for 0.4 or 0.8 gr of instant yeast. How can one measure it precisely? Are there so sensitive kitchen scales? Thank you again! Keep up with the fantastic work!!

[@Mukgling]

Protein content of all purpose flour: 9 ~ 11% Protein content of bread flour (strong flour): 12-13% I use a balance that can measure 0.1g. Thanks for watching!

[@Rob_430]

Hi, thanks for the video. I just found you and subscribed. I’ve been doing no Knead breads and rolls for a long time. Normally it’s 1/4 to 1/2 tsp yeast, high hydration dough, and bulk ferments long, 8- 18 hours. I don’t see long fermentation’s on your breads in place of kneading??

[@Mukgling]

When I do long fermentation, it is time to make dough in the evening and baking the next day. It is because there is no time. When I have time, I bake at short fermentation time. Thank you ^ ^

[@linhjahnke2111]

Mukgling Can you tell me which is better long fermentation or short one?

[@danoul5881]

Fantastique MERCI

[@Mukgling]

Thank you for watching! I love france baguette!

[@danoul5881]

Mukling vous êtes un très grand chef encore merci de partager tout votre savoir recevez mes salutations🌟🌟🌟🌟🌟💫

[@2013nicolas]

VERY IMPRESSIVE.

[@Mukgling]

Thank you very much! Happy baking bread~!

[@TheCrazyAztec]

Bravo...!

[@Mukgling]

Thank you!

[@yanknoz9710]

I just made your 77% hydration ciabatta and would like to say this was the best bread I have ever made . I am 65 and baking for awhile. Will try this one next. Just subbed. Thanks for sharing.

[@Mukgling]

Thank you very much! Happy baking bread!

[@igornunes4938]

Made the ciabatta today and love it! Congratulations for the channel👏

[@Mukgling]

@@igornunes4938 Thanks for watching! Happy baking bread!

[@HPBanned]

Hi! Thanks for this amazing recipe! I did it and I achieved that open crumb as you did. Maybe you can help me, the only issue was my oven spring (cuts didnt open) and the baguettes didn't have a good crust. I imagine they could have overproofed, i dont have a precision scale and I think I used a bit more yeast. What so you think?

[@Mukgling]

To find the exact cause, I have to look through all the processes, In my short opinion, there may be a difference in the type of flour, fermentation, temperature, and molding. It also depends on how the dough is cut. Thanks for watching!

[@user-sh1yk7wk8x]

Сколько терпения и труда вложено, но результат того стоит. Браво пекарю!

[@Mukgling]

Thanks for watching!

[@rgokarn2288]

Beautiful and detailed Videos! Thank you so much. Could you tell me if this combo cooker would fit into a 34 ltr oven??

[@Mukgling]

R Gokarn could you tell me inside size(cm) of your oven? Thank you for watching!

[@rgokarn2288]

I got this information from the Manufacturer: Inner Dimensions 36CM (W) x 37CM (D) x 27CM (H). Does this help? Thank you so much for replying. If LCC3 is not ideal, how many quart combo cooker is ideal for this type oven? Love your videos, Subbed your channel!

[@Mukgling]

The length of the lodge combo cooker (including the handle) is about 42cm. So it is not suitable for the oven you have. I do not know exactly about other combo cookers, but if you look at sites like Amazon I think you'll find a combo cooker of the right size for your oven. Thank you~!

[@rgokarn2288]

Thank you so much for your reply. I will look for other alternatives. Could you also let us know what is the protein content of your all purpose flour and Strong flour. It seems that the protein content can vary so much from country to country and in my country we do not get a variety of flours. I use Vital wheat gluten to strengthen the flour protein percentage. Final bread depends so much on flour. I am amazed how you manage to get such lovely open crumb. So please do include this information in your description. Beautiful videos and thank you for taking so much time to write down in detail about your recipe, especially the Bakers percentage which no one else seems to be doing. Thank you.

[@Mukgling]

I'm sorry I have to express it in short sentences before I answer. Because I can not speak English. all purpose flour : 9% protein Strong flour: 13% protein Questions are always welcome! Thank you~!

[@user-vw9oh9hh1c]

생긴것만봐도 최고일거같아요..드디어 쉽고 환상적인 바게트레시피를 찾았네요ㅠ알고리즘최고ㅜㅜ

[@Mukgling]

레시피 간단하고 쉬워요~! 즐거운 베이킹 하세요~!^^

[@zeitgeistry]

You are one great baker! I've been watching several of your bread videos and they all look fantastic. Question: for the loaves that you don't want to bake right away, do you put them in the fridge after the initial shaping? Or after you have divided the dough each to 100 gr.? How long can they stay in the fridge? How long do you need to let them stay at room temperature? Thanks!

[@Mukgling]

The remaining dough(about 200g) was not managed separately. I just baked the loaves after stay at room temperature for about 1 hour. The shape is ugly, but the taste was always good. Thank you for watching!

[@linaline4193]

Waouwwwww!💜 magnifique

[@Mukgling]

Thank you for watching!

[@linaline4193]

Mukgling u are an artist😉

[@Mukgling]

HH :D Thank you~!

[@8alesis]

Gorgeous…

[@Mukgling]

Thanks for watching! Happy baking bread!

[@user-he3rp1yu4f]

Amazing!! If I do the process in the fridge , the time is different?

[@azzaerkessoussi3338]

Amazing work ❤

[@jisookpark6686]

사워도우 천연발효종으로만들고싶은데 이스트대신 넣는 양을 알 수 있을까요? ㅜㅜ 사워도우 바게트를 꼭 만들어보고싶어요.. 소중한 레시피 항상감사합니다! 외울만큼 여러번보고있어요

[@Mukgling]

사워도우로 만들어봤는데 이스트는 그대로 투입했었습니다. kzbin.info/www/bejne/pnWmnYCXo85pl6M 위 링크로 들어가시면 사워도우와 이스트를 함께 넣은 레시피를 보실 수 있습니다. 시청해주셔서감사합니다!

[@globetrotter8892]

Hi and thanks for all your great recipes :) About the temperature of the water, do you use the conventional Kitchen Temp + Flour Temp to determine your water temperature? Calculated like this knowing that the base bakery temperature is 60 degree : As exemple, if the temperature in your kitchen is 22deg and your flour temperature is 23, for a total of 45, your water would have to be at : (60-45)=15deg. Or do you always use water at 27deg?

[@Mukgling]

I do not use specific calculations. I use cold water in summer and only use lukewarm water in winter ^^ The final dough temperature is about 24 degrees Celsius. Thank you for watching!

[@haereum2934]

안녕하새요 T55를 넣고싶은데 중력분을 대체하는게 맞는건가요? 프랑스바게트를 만들고싶어서 프랑스밀가루를 구매했는데 밀가루 전량을 대체해도 되는지 아니면 다른레시피를 사용해야하는지 궁금합니다~!

[@Mukgling]

밀가루 전량을 t55로 대체해도 됩니다^^ 프랑스밀가루 강력분과 중력분 사이라 보시면 됩니다^^ 즐거운 베이킹 하세요~

[@ruthyan98]

I've made this a lot of times - it's really SO GOOD and not hard at all (compared to a lot of other youtube videos)!! You guys need to give this a try.

[@Mukgling]

Thank you very much! Happy baking bread!

[@khairinaamri2027]

Hi, do u use bread flour, or plain flour will do?

[@ruthyan98]

@@khairinaamri2027 i followed the recipe so used both bread and plain flour. but i think you could find other recipes that use only plain flour if that's all you have.

[@user-sn4pj5qb3y]

맛잇겟다

[@Mukgling]

누구나 만들 수 있어요 ^^ 시도해보세요~! 재밌어요!

[@elcihotv]

Wow...fantastic...😊

[@danielm.edwards1977]

So, I have been reviewing techniques on how to prepare a proper baguette. I've witnessed so many videos (though sincere they are), that the process many were using were kneading and deflating the dough too harshly. I seriously appreciated how delicate and respectful you were to creating the final crumb. I am literally in the moment of making my 2nd trial practice baguette today, and your process defines how it should be done. Just beautiful! I appreciated (and respect) this video very much, thank you.

[@Mukgling]

Thank you for your good evaluation. Happy baking!

[@user-of4nz4ex3f]

안녕하세요! 좋은 레시피 감사합니다 지금 반죽 첫 휴지중인데 집에 무쇠팬은 있는데 뚜껑이 없어요...뚜껑없이 무쇠팬에 굽는 게 나을까요 그냥 오븐팬에 굽는게 나을까요?

[@Mukgling]

미리 뜨겁게 예열시킨 무쇠팬에 굽는게 나을거같아요!

[@kingkongsdingdong]

Mukling, I like your dough mixing bowl. Where did you get it? I looked on Amazon but didn't find it there. KKDD

[@user-ns7iw9hn6r]

다 중력분으로 만들어도 될까요? 강력분이 마침 떨어졌기도 하고 보들보들한 바게트도 좋을것 같아서요ㅎㅎ

[@Mukgling]

중력분으로 하셔도 됩니다^^ 강력분보다 볼륨은 작게 나올 가능성이 있습니다. 다양한 밀가루로 시도해보시면 더 좋은 경험이 될거에요!

[@nestabellion]

Hi There! I’m going to make it next week but just want to make sour for the instant yeast, it is 1 gram? Thanks for your answer! 🙏🏻🙇🏻‍♀️😊

[@Mukgling]

Sourdough is 20% in baker's%! If you expand the video text body, You can see detailed recipes, descriptions, materials, and quantity.

[@user-uy9xw2pt3n]

안녕하세요 질문이 있습니다. 사용하시는 오븐 컨백션인가요? 콤보쿠커의 기능도 궁금합니다. 혹시 컨백션에서 데크오븐의 기능을 하기 위한건가요?

[@Mukgling]

컨벡션 기능이 있는 오븐입니다. 말씀하신대로 데크오븐의 기능과 스팀과 열을 밀폐하여 빠져나가지 못하게 하기 위함입니다^^ 시청해주셔서 감사합니다!

[@user-vo3yz6nl7l]

ㅠㅠㅜ좋은 레시피 공유해주셔서 감사합니다!! 덕분에 맛있게 잘 만들어 먹었어요..!! 저는 롯지팬이 없어서 그냥 일반 트레이에 구울때 높이가 높은 트레이를 덮어서 구웠는데 성공적이게 잘 나왔습니다! 쿠프도 잘 터졌고 밑면 윗면 다 노릇노릇하게 잘 구워졌어요!! 오븐 온도는 230도로 맞춰서 했습니다ㅎㅎㅎ 정말 맛있었어요!!! 다른 레시피도 한번 시도해 봐야겠어요💕

[@Mukgling]

하드젤리 잘 만들어 드셨다니 감사합니다^^ 다른 레시피 영상도 많으니 시도해보세요^^ 시청해주셔서 감사합니다~

[@suep7608]

먹글링님, 위아래 열선있는 오븐이기는 한데 최고 온도가 230도 밖에 안되네요ㅠㅠㅠ. 230도에서도 구워질까요?

[@Mukgling]

230도에서도 구워집니다~! 설탕이 들어가지 않는 저배합 반죽이라 고온에서 구워야 색이 먹음직스럽게 나와요~!

[@newtonkwan8835]

just came across your video and love the mini baguettes. Good for beginner bakers to try as we don't want to experiment on huge amount of flour. I wonder how flavorful the bread is being you don't ferment overnight and you don't use any sourdough starter?

[@Mukgling]

It is moist with a lot of moisture, and the crust is crisp.Thanks for watching! happy baking bread!

[@sifu2u_now]

Your video recipe are clear and easy to follow. The amount of ingredients are small and just nice for 1 or 2 person thus minimising wastage. Thank you so much.

[@Mukgling]

Thanks for watching! happy baking bread!

[@bettyroo1421]

휴지는 실온에 두면되나용? 적당한 온도가 궁금합니당!

[@Mukgling]

24℃ 정도가 적당합니다~^^ 실온에 두시면 됩니다^^

[@juliekang4397]

안녕하세요!! 바게트 정말로 맛있어 보여요!!🤤 이 레시피 정말로 따라해보고 싶은데 집에 광파오븐이라 최고 온도가 200도인데 하드빵이 구워 질까요??

[@Mukgling]

해보지 않았지만 빵은 만들어질거에요!

[@juliekang4397]

Mukgling 앗 감사합니다!!😍😍

[@user-kp6oh3il4l]

항상 잘보고있습니다...롯지팬..진심..사야하나..영상볼때마다 고민하게 만드십니다..흑흑..롯지팬사용해서 분무기로 물 안줘도 되는건지요?소형오븐으로도 저렇게 잘나오니..부럽기만 합니다.

[@Mukgling]

박정원 롯지 사용하면 분무기 사용 안해도 됩니다.^^ 데크오븐이 아니라면 롯지팬을 사용하시는게 잘 나올거에요!

[@user-kp6oh3il4l]

오...빠른댓글 감사드립니다.늦은시간인데..^^..전 스메그사용중인데요.이상하게 오븐돌릴때마다 보상?심리가 발동해서 항상..그득그득..만들어요..ㅠㅠ..롯지팬 몇개는 사야겠어요..ㅠㅠ

[@Mukgling]

박정원 한반에 많이 구우면 좋죠ㅎㅎ 일단 하나로 만들어보시고 잘맞는다싶으면 여러개 구입하셔서 사용하시면 될 것 같아요~!

[@dillonqaphsiel7977]

This stuff is so easy to make but the bread looks like it was made my a master baker.

[@Mukgling]

Thank you very much! Happy baking bread!

[@screwfaceworld]

yes. i tried. but I doubt. they ddint tell us the exact recipe.

[@Mukgling]

@@screwfaceworld Due to differences in wheat flour, raw materials, and environment Results may vary. Sorry for the disappointment.

[@flee-jy3de]

@@Mukgling which brand flour do you use to make such aperfect beead? I tried many times as you did in the video,but never got the perfect holes in bread.maybe I should change the flour!

[@Mukgling]

@@flee-jy3de I used cj company's strong flour and all purpose flour.

[@nan-jiangjiang2425]

If I want to use starter instead of instant yeast, how much should I use? Thanks and love your videos!

[@Mukgling]

20% seems to be appropriate. However, it is not recommended to use only levain for baguettes! Thanks for watching!

[@sansokae]

영상 잘 보고있습니다^^제가 손목이 아파서 무반죽 레시피를 활용하고 있는데요~~ 집에 롯지팬이 없는데, 롯지뚜껑을 덮어 굽는것과 일반 트레이에 굽는것과 차이가 클까요?

[@Mukgling]

롯지뚜껑을 덮어 굽는것과 일반 트레이에 굽는 것은 차이는 매우 큽니다. ^^ 고온으로 예열된 롯지팬에 반죽을 넣게되면, 내부는 완전 밀폐된 고온, 고습의 상태가 됩니다. 즉, 반죽 내부에 빠른속도로 열이 전달되어, 표면이 말라 껍질이 형성되기 전에, 크게 부풀고 익게 됩니다. 그렇게 되면, 훨씬더 촉촉한 내상과 얇고 바삭한 껍질을 얻을 수 있습니다^^ 감사합니다^^

[@sansokae]

아하 그래서 제가만들땐 영상이랑 비슷하게 나오지 않았군요 ㅠㅠ 아무튼 무반죽 레시피 너무좋습니다 ^^ 감사합니다~

[@Mukgling]

시청해주셔서 감사합니다~^^ 즐거운 홈베이킹 하세요~

[@AriesSupertramp]

Kudos.

[@billybun5134]

Nice alvéolage 👌😉

[@Mukgling]

Thank you for watching!

[@user-we6mj9qk4w]

와.. 진짜 프랑스 바게뜨같아요!!!!!!!!!

[@Mukgling]

김푸른 감사합니다^^

[@SSLee-ig8xf]

ㅎㅎ 제가 처음 보았는데 레서피는 어떻게 받는지 궁금합니다 너무 해보고 싶은데 어떻게 받는지 몰라서 할수가 없네요 아주 잘 보았으니다 ^^

[@Mukgling]

Soon Lee 레서피는 영상아래 본문 펼쳐보시면 상세히 나와있습니다^^ 영상내 자막도 있으니 자막설정하시면 공정내용을 간단히 파악하실수 있을거에요^^ 감사합니다~!

[@SSLee-ig8xf]

ㅎㅎ 대단히 감사합니다 ^^ 제가 처음 도전하는 빵만들기 라서 너무 자세히 맛있게 만드시는것 같아서 만들어 볼려고요 Wish me Luck!! 감사 감사~~

[@Mukgling]

Soon Lee 첫빵을 제 영상을 보시고 하시다니 감사합니다^^ 멋진빵 만드세요~!^^

[@mangdimuru988]

드디어 만들어봤습니다 ! 근데 저희집오븐은 220도가 한계네유 ㅠㅠ 그래도 한번해보고싶어서해봤는데 옆으로 터지고 안에 공기가 많이 안차서 살짝 질긴 느낌이였어요 밀가루만 써서 그런걸까요 ? 이런오븐에는 바게트를 만들수 없는건가요ㅠㅠ?

[@Mukgling]

바게트는 밑불(돌바닥)과 윗불이 매우 높은 데크 오븐에서 굽게 되면(충분한 스팀과 함께), 윗 표면은 뜨거운 증기로 덮혀 있어 껍질이 덜 형성 된 상태에서, 밑불의 강한 열이 치고 올라오면서 순식간에 내부가 팽창하게 됩니다. 그렇게 되면 윗면에 칼집 낸 약한 부분이 거칠게 터져 부풀게 됩니다. 하지만, 컨벡션 오븐으로 굽는다면? 데크와 다르게 바게트 반죽을 철판에 팬닝후, 철판을 컨벡션에 집어넣습니다. 철판자체는 열원이 아닙니다. 이 상태에서, 컨벡션 안에는 건조한 열풍이 돌고 있습니다. 그렇게 되면 바게트의 윗부분이 먼저 껍질이 형성됩니다. 그러면서 천천히 바게트 내부가 팽창하게 됩니다. 내부가 팽창하게 되니, 어딘가는 터져 나와야 겠죠? 껍질이 덜 형성된 약한 부분, 바닥과 윗면의 사이 옆구리가 터지게 될 가능성이 높아집니다. 컨벡션으로 하드한 빵을 굽게되면 나타나는 현상입니다. 그래서 저 같은 경우, 롯지 더치오븐을 사용하면서 그 부분을 보완하고 있습니다. 가정용 오븐에서는 롯지 없이는 하드빵을 잘 만들기가 어려운 것 같습니다 ㅠㅠ 시청해주셔서 감사합니다^^

[@mangdimuru988]

Mukgling 이렇게 자세하게 이유를 ㅠㅠ 댓글 감사합니다 ㅠㅠㅋㅋㅋㅋㅋ 포기말고 하나둘씩 사서 늘려야겠어요 ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ

[@Mukgling]

최소의 꼭 필요한 도구만 구비하시면 그 다음부터 반복적으로 만들면 잘 나오게 됩니다~!^^

[@Leoholmes]

hello, what type of flour are you using (protein content?), these look amazing!!

[@Mukgling]

strong flour : 12~13% protein All Purpose flour : 10~11% protein Thanks for watching! Happy baking bread!

[@fergtwomey]

@@Mukgling what percentages of each?

[@khanhha4677]

@@fergtwomey he listed ingredients' percentages in the description box!

[@dandyd14441]

Thanks for the video How many times you fermented the dough?

[@Mukgling]

2 times! Thanks for watching! Happy baking bread!

[@leenine1235]

질문이 있습니다!! 중간중간에 반죽 손가락으로 살짝 눌러보시면서 확인하시던데 발효상태 짐작하시는건가요? 눌렀을 때 어떤 느낌이 들어야 발효가 잘 된 건가요? 저희집 오븐이 210도까지밖에 안올라가는데 곱돌을 쓰면 그 부분이 보완이 될까요? ㅜㅜ

[@Mukgling]

발효상태 짐작하는 겁니다^^ 발효가 어느정도 진행되면, 말랑했던 반죽이 부풀어올라, 단단함이 느껴집니다. 제가 사용하는 오븐도 예열은 250℃로 설정하지만 220~230℃까지가 최대같아요^^ 문제 없어보입니다!

[@leenine1235]

@@Mukgling 단단한느낌이라는게 안에 공기가 차있는 빵빵한느낌?이라고 이해해도 될까요? 팽팽한 느낌인가요😂

[@Mukgling]

@@leenine1235 네 맞습니다. 가스가 차서 팽팽해지는 그런 느낌입니다^^

[@pascallandriot4650]

bonjour de France. bravo pour vos vides.avez-vous des conseils de cuisson sur pierre à pain sans Lodge LCC3 ? merci et bonne journée

[@Mukgling]

Il y aura un moyen d'arroser le sol. Je ne suis pas sûr car je ne l'ai jamais essayé.

[@gm4713]

You are the best.....maybe....let me try some more of your recipe....and maybe will be desappear! :))

[@Mukgling]

** You can set subtitles in the screen. ** If you expand the video text body, You can see detailed recipes, descriptions, materials, and quantity. Thanks for watching!

[@afghan1799]

Thanks best video Recipe lik

[@Mukgling]

Thanks for watching! Happy baking bread!

[@user-wp7tt7uh1h]

먹글링님! 바게트 내상을 보고 발효 부족이나 증상을 알 수 있을까요...?

[@Mukgling]

바게트 내상만을 보고 발효가 부족한지 짐작은 할 수 있습니다. 하지만 벌집같은 기공이 아니고, 조밀한 내상이어도 발효가 부족하다고 할수는 없습니다^^ 빵은 처음부터 끝까지 전체 공정을 봐야 정확히 파악이 가능합니다^^