How to Make THE Perfect Baguette - Professional Baker’s Recipe! скачать в хорошем качестве

How to Make THE Perfect Baguette - Professional Baker’s Recipe!

Hello everyone! Today I’m teaching you how to make THE best baguette with a professional baker’s recipe! Activate the notifications by clicking the bell 🔔 so you don't miss any recipe. Subscribe here ➼   / fabcot   ➼Meet me every Sunday for a new video. ➼Aprons: https://www.marceletjean.fr/boulanger... Voucher -15%: PASAPAS15 Easy Milk Breads at Home:    • Pain au lait facile à la maison. Ma recett...   Perfect Brioche Recipe:    • La Brioche parfaite. Ma recette de brioche...   ➡️ Start your coaching sessions: https://www.boulangerie-pasapas.com/c... ➡️ MY TRAININGS: https://www.boulangerie-pasapas.com/f... ➡️MY COOKBOOK: https://www.boulangerie-pasapas.com/p... ➡️MY KNIVES: https://www.boulangerie-pasapas.com/p... ➼Find me on: o My website: https://www.boulangerie-pasapas.com Breadmaking for everyone 🔆 o Instagram:   / boulangerie.  . o Facebook:   / boulangerie-.  . If you want to contact me (only for professional matters) please e-mail me at [email protected] ➼Suggested videos: o Troubleshooting Your Sourdough Starter:    • SOS LEVAIN ! Bien rafraichir son levain et...   o Easy Sandwich Bread at home:    • Pain de mie facile à la maison   o Brioche Bread at Home:    • Comment pétrir la brioche à la main ! Une ...   ________________________________________________ ➼ Perfect Baguette recipe Ingredients: • T65 flour (bread or strong flour): 1000 gr • Salt: 18 gr • Fresh yeast: 8 gr or 4 gr of dry yeast • Water: 660 gr • Liquid starter: 100 gr • Autolyse: mix flour + water and let sit for 45 minutes • Kneading: 4 min at low speed + 2 min at med-high speed • Bulk fermentation: 45 min at room temperature + Fold then 10 h at 4°C • Dividing • Pre-shaping • Rest: 10 min • Shaping • Final fermentation: 45 min at 25°C • Baking: 21 min at 255°C • Cooling on a cooling rack See you soon on boulangerie pas à pas by Fabrice Cottez Subtitles by: Mygardon Translation