Sourdough Baguettes Anyone Can Make

[@giuseppersa2391]

True fukken baguette masterpieces 😎🇿🇦

[@ConstantChaos1]

This video was a lot of fun, i finally managed to properly start a starter, so im going to need a baking channel... subscribed

[@kingkongsdingdong]

Love the editing! Made it more fun to watch

[@ConstantChaos1]

Yeah, the editing is why I subbed, memeification like baby hands and the "sourdough stirrer" (no idea how that didn't get this age restricted) was so funny I literally got up and showed my dad lol

[@janiemessina4851]

I made it! They were perfect. Thank you for the recipe!!!

[@jenRa78]

Bread is something I make a lot of. I'm quite happy that my sourdough starters have (one rye, one white) lived since the beginning of the pandemic! When I add each ingredient depends on what I'm making for regular bread, I tend to take some starter flour and water and let it hydrate (for an hour or even overnight) then add The rest of the flour, salt and go about the process. But if I'm just trying to make some white bread real quick I throw everything in the stand mixer and just go from there.

[@AlexCTwinB]

Hello! Thanks for this! Mine are a bit pale this morning. I did not have a spray bottle. Do yours develop that color in the second half of the bake? Should I just go a bit longer? Other thoughts? Cheers.

[@PantsDownApronsOn]

Keep going

[@donutrecords]

ive made this 4 or 5 times now and its spot on thanks mate!

[@PantsDownApronsOn]

Welcome! Enjoy!

[@davidhill1220]

This was fun to watch Thank you Patricia

[@Pamsherbalrem]

Incredible recipe, love the humor and the editing skills! Thank you

[@aliciacorelli2908]

Love the video Going to follow your instructions

[@4Nora_life]

Wow thank you! It turned out amazing!!!! Love the recipe

[@brianhh13]

Tried your recipe yesterday, and it worked pretty well. Make four smallish baguettes. Just wondering, if I were to take the same dough and make 3 larger baguettes, would I have to bake it longer?

[@PantsDownApronsOn]

If your oven can take it then go for it. Won’t increase the baking time much. Maybe 5 minutes longer if that.

[@brianhh13]

Hi, I baked a second batch, and the scoring cuts didn't open as much as I'd hoped. Trying to figure out why: not enough steam? too long in the fridge? I thought the starter looked pretty active. Any thoughts?@@PantsDownApronsOn

[@PantsDownApronsOn]

Steam is the biggest culprit if your baguettes proved nicely and starter was good. Cuts matter too but not as much as a nice hot oven with a ton of steam. Try and get nice lengthways cuts at a 60 degree angle. If you do it at home then get a ton of boiling water in the oven and use a spray bottle too for the walls. For the video I baked them in my commercial oven that doesn’t have a fan control and basically won’t keep the steam in. Hence the boring ears on them baguettes too. At home I can load the oven up with steam and turn off the fan. Makes beautiful baguettes.

[@brianhh13]

Thanks! by the way, great video! @@PantsDownApronsOn

[@yuliablatter]

Thanks for the detailed video. The baguettes turned out 😃 great

[@PantsDownApronsOn]

Welcome! Enjoy!

[@Rai46149]

That’s some beautiful bread

[@facrp]

Nice! What did you sprinkle it with after spreading butter? Can't find the video

[@PantsDownApronsOn]

It’s blackened shallot skins ground up into a powder. It’s somewhat of a project to make it though..

[@sandrareyes8562]

Following you now. Thanks for sharing 😊

[@luvs2danceSKC]

Thank you!!!

[@ninapham2797]

Love the video and technique and tips 😄

[@heradio1000]

thank you for this great video. i have follow the recipe but mine come out flatter. Any advised would be appreciated. Thanks.

[@PantsDownApronsOn]

Welcome. Make sure to let them proof properly and get them into a hot steamy oven.

[@lisaboban]

My dream KZbin collaboration would be you and @chainbaker. Both of you are inspiring me to better and better bread making! These baguettes look amazing and I can't wait until my rye starter is ready!

[@Hens4Democracy]

I would love to see Charlie on FX The Bear - He's funny with a strong guy attitude and he's got real skills

[@digitalnomad8065]

Can I use half all purpose flour and half Barley flour ?

[@PantsDownApronsOn]

Generally you should not use more than 20% alternative flour with regular bread flour. Too much interferes with the gluten and therefore the structure and texture. You can however add some flax or psyllium gel to add some stability but just so you know the structure and texture will be more soft bun like and the crumb will be more even. If you want to do a 50/50 like you suggested, add 100 grams psyllium gel. To make the gel you hydrate 10 grams psyllium husk in the water mentioned in the recipe for 30 minutes then use that to make the bread.

[@Antony34532]

Potentially a silly question but is there any way to reduce the number of touch points needed to make the bread? Seems like it’s going to be hard to do if you are out of the house most of the day and only have say 30 mins free in the morning and another 30 minutes in the evening…

[@PantsDownApronsOn]

Not silly. Just need to make another, simpler bread like Pita, which doesn’t require messing around with it so much. Here’s a short I made, because it really is that simple. kzbin.info/www/bejne/o37WZXaHe6-JiLMsi=GKk5O_YB-tEY_wMF . You could mix and shape the dough in the morning. Leave it in the fridge while you do life, then come back and bake it in the evening.

[@dylanmeek5570]

Awesome video as always!!!

[@zefsurvival7962]

Great 👍

[@4Nora_life]

Hello chef ✋ Can i proof it in the refrigerator for 20 hours? Or it’s to long? Tnx

[@PantsDownApronsOn]

Hello chef. Yes you can.

[@4Nora_life]

@@PantsDownApronsOn 🤩

[@joostfrederiks6380]

It is better if you cut the baguettes lengthwise. 3 cuts that overlap each other. This will result in a better ear.

[@shusata4014]

What would happen if I prove and bake on the same day?

[@PantsDownApronsOn]

Do it! It’s fine.

[@zikrikamarulzaman3435]

Can this be done if you don't have a baking stone?

[@PantsDownApronsOn]

Sure

[@zikrikamarulzaman3435]

@@PantsDownApronsOn any suggested adjustments?

[@douglasortiz2693]

Saludos cordiales desde Venezuela ❤❤❤❤❤❤❤❤

[@MimiYuYu]

🤣🤣🤣 the guy in your eye’s reflection 🤣🤣🤣

[@PantsDownApronsOn]

😎

[@Diego-gz1pl]

Nice Charle! but you forgot to add a vegan version. jaja take care buddy

[@PantsDownApronsOn]

🤣🤣🤣 Yeah shit forgot to add the chicken 🐔

[@Diego-gz1pl]

@@PantsDownApronsOn jaja

[@cindypepin362]

love the video would like to add inclusions into baguette any suggestions

[@PantsDownApronsOn]

Simple ones are nuts and or seeds. I like punpkin seeds and flax seeds mixed. Roasted and chopped vegetables. Pumpkin and peppers are good. Cheese. Whichever you like.

[@darriendastar3941]

The last time I tried to make sourdough, the end result looked (and tasted) like Victorian house bricks. I like your recipe, but I don't think I have all the gear.

[@PantsDownApronsOn]

🤣🤣takes a bit of practice to not make Victorian house bricks 🧱

[@Aeoxmusic]

you don't need any gear, just experience

[@jademostert6560]

why did my dough come out so wet , i dod the exact same thing😢

[@PantsDownApronsOn]

Add some flour. Not all flour behave the same.

[@stacybradt6793]

Too funny

[@1cleandude]

Bro way way way way too much editing! Otherwise a decent video thanks!🙏

[@tuliloapauga8319]

No perfect editing

[@marcishot69]

If you’re talking about all the silly, animations and jokey sounds, I 1000% agree with you!

[@natalianeris3657]

I Couldn’t watch it all 🥺

[@ConstantChaos1]

I strongly disagree. If anything more memeification

[@greensun2153]

I didn’t get a shit, bruh

[@PantsDownApronsOn]

Eat some prunes or drink beetroot juice 🥤

[@MichaelRei99]

Your scoring is way off.

[@alfistibrasiliani]

geez...that is not easy nor simple...

[@christiangerhardt2408]

Hierdie ou klink Afrikaans

[@PantsDownApronsOn]

Ma se kind😎

[@christiangerhardt2408]

@@PantsDownApronsOn ok dis n goeie antwoord ha ha ha well-done op die kanaal ou brode lyk super cool.

[@1234Pobs]

Great video on how to make sourdough baguettes but animated distractions are ridiculous. I'm just not interested about how clever you are producing the video

[@PantsDownApronsOn]

Thanks 🙏 Actually did a poll after this comment because I’ve been thinking of ditching the memes and animations. They are extremely labour intensive and some require learning a whole new skill. Yet, only 5% voted to ditch the animations. Which I found surprising and also, it means I can’t drop them just like that. However, I am thinking of bringing out a paid subscription for videos without the entertainment and more in depth info for those with long attention spans and financially able… What you think about that?

[@1234Pobs]

@@PantsDownApronsOn For me I am not looking to be entertained by clever film editing and emoji's. What makes videos stand out above all others is good sound (proper mic set-up), clarity of the instruction and avoiding repetitive information. It's all about the details of the actual bread making. As for setting up a paid subscription for the standard "no frills" video, this is something that I think would be a challenge for you. There are too many great videos out there that are completely free. Some run a complete series. "Bake with Jack" is an excellent source as is Richard Bertinet Bread Making or "I love cooking" with Patrick Ryan. They keep their videos simple and free of distraction. You rank very well with these guys as clearly you have great knowledge. I think if you keep it simple you are as good as all of them

[@kntfam263]

I’m always surprised that people complain about a FREE video. He’s kind enough to make an instructional video, you know?

[@1234Pobs]

@@kntfam263 It isn't a complaint. The man is outstanding. I just pointed out my preference for no silly stuff