open-crumb-baguette

2 месяца назад

This video demonstrates three methods for baking crusty, open-crumb baguettes at home. The baker will show you how to make the dough, shape it, and bake it using a Challenger bread pan, a baking steel, and a lided Amil HRI baguette Baker. The video will also discuss the importance of steam for baking baguettes.

4 года назад

This video explores the process of autolyse, a technique that helps create an open crumb in bread. The video explains the difference between extensibility and elasticity in dough and how autolyse affects these properties. It also demonstrates the transformation of dough over time and provides tips on stretch and fold techniques during bulk fermentation.

2 года назад

This video teaches viewers how to bake a baguette using a sourdough starter and a little bit of yeast. The recipe is easy to follow and results in a light, airy baguette with an open crumb. The video also includes tips on shaping and baking the baguette, as well as a sneak peek at a bonus recipe.

1 год назад

This video teaches viewers how to make baguettes with a crispy crust and open crumb using a simple technique called "fermenting under pressure." The recipe involves preparing the dough with cold water and then refrigerating it for several hours before shaping and baking. The video emphasizes the ease of the recipe and its flexibility, allowing viewers to make the dough in advance and bake it whenever they need fresh bread.

2 года назад

This video demonstrates how to shape and score sourdough baguettes to achieve an open crumb. The process involves pre-shaping, folding, and creating tension in the dough, followed by scoring with a blade at a specific angle. The video emphasizes the importance of knowing where the seam is and how to create a tight seal.

2 года назад

This video follows a baker as they prepare three different types of pre-fermented doughs, including a sourdough starter and a Polish. They then use these doughs to create a country loaf and baguettes, demonstrating the process of shaping and baking. The baker emphasizes the importance of using active doughs and explains how to achieve a light and airy crumb.