What about if don’t have sourdough starter. Is doing a poolish day before accomplish same? Thank you so much for your videos. I am learning to bake and milling my own fresh milled flour
I only have WWW Flour and think I can use that. Also can the sourdough starte eliminated and just add a little more yeast. I don’t have a starter and don’t use it much. GREAT video as always.
Very educational. Only small issue is that parchment paper is oven safe to 425F. The dough will keep it cooler than the stone temp, at least on one side, so it may be safe, but not sure how hot it gets. As to when to eat the baguette, I still think waiting 3-4 hours will let it develop the best flavor.
This type of baguette is often made without any sourdough, they work well. Try them simply omitting the sourdough in the recipe. They may take a little longer to get going on day two but they will work! Martin@KABC
That is great, Just as I like it. The little bit of Whole Wheat does its magic with all the enzymes, etc inside. I prefer 1150er Flour, it is the stage before Whole Wheat, but a lot more than Bread Flour (550)... so people do not even see that there is whole wheat in it.
Hi Martin thank you. Im learning a lot n encouraged to try my hand at baguette again. My first with freshly milled flour tasted great but they needed to rise a little more and crust didn’t get as crusty bc oven temp off I used Emile Henry baguette baker thank you for referring me to the whole wheat recipe I was curious in this recipe, your overnight baguettes they go into overnight cold fermentation after 2 30 min rest n bowl fold The Whole Wheat recipe goes through 3-4 hr rest with one fold every hr then all the way to final shaping before overnight cold fermentation? My question is can it be placed in fridge after pre shape n finished in am?
Hi there! You're welcome to experiment with when you do the overnight rest in the fridge with this recipe. If you want to do it after shaping, we'd recommend doing it after the final shaping rather than the pre-shape. Just be sure to check that your baguettes are fully risen before baking, giving them time at room temperature to finish rising if needed. Happy baking! -👩🍳Morgan
Thanks for all your videos Martin. I've made just about all the breads you have demoed, and the grilled pizza with the KA 00 flour. I have a gas range, and it exhausts steam immediately regardless of how many cast iron pans of boiling water I use. I've also tried inverted foil steam table pans, but I'd like more steam. Any ideas for steam in gas oven? Thanks again for the great videos.
Man, Roger, this is the hardest thing when it comes to baguettes. But here's something. Years ago I went to a guy's house where he had a wood-fired oven with no steam. He wanted to make baguettes and so we did. The crust was matte and dull, and maybe a little thick, but somehow in spite of no ears and the dusty appearance, they were excellent. So good that I still think about them. I think the moral of the story is that if you pour your heart into it, some of that comes out in the bread, in spite of some shortcomings. So, adjust your standards (just a little!), and you might be surprised, too. Wishing you all the best, Martin@KABC (And thanks for the kind comments!)
@breadwright thanks for the words of encouragement. My favorite/ go to baguette is your artisan sourdough baguette. I'll keep baking, and always try to improve. I'll be trying this recipe soon.
We have a blog that demonstrates the oven set-up (www.kingarthurbaking.com/blog/2017/02/28/baking-bread-with-steam)! 😊 Additionally, in this video at 12:04 (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-MYL9Y0IOR6k.html), you can see Martin set up the steaming in the oven just before baking. Hoping these help! -🥐Lily
That was indeed an excellent presentation. Even though I have made bread for years, I still learned something (although, I still can't make a sourdough starter work out for me; maybe Houston is too humid for it). And you have a nice list of everything in the video, _except_ that bread knife Martin uses near the end. I could use a knife like that! Do you sell it? If not, what brand is it? 🙂
That's our Country Bread Knife! (shop.kingarthurbaking.com/items/country-bread-knife?_gl=1*9f376t*_ga*NTAyNDkyNzY3LjE3MDM2ODg3NDM.*_ga_1ZJWCQGS21*MTcwNDk4MTYwMy40MS4xLjE3MDQ5ODgwNzQuMC4wLjA.) How does your starter go awry? -🥐Lily
@@KingArthurBakingCompany It's been a long time since I tried, but it always seems to just refuse to ferment once the first one (as I recall). When Martin scooped his out, I never saw anything as substantial as that. Just a runny flour and water mixture.
@@KingArthurBakingCompanyAlso, the bread knife you link doesn't look like the one Martin had. His appeared more like a serrated vegetable cleaver, which was one reason why I noticed it (my primary knife is a vegetable cleaver) 🙂
Ah, yes! Looks like it was a knife either Martin brought from home, or a treasure kept in our studio's stash of kitchen goodies. It looks like a serrated utility knife! We're unable to determine the exact brand, but having the style should make your search considerably easier. -🍓Annabelle
Using King Arthur products produces consistent and known outcomes. But KA is often not available and all of the other options of alleged same bounces around in outcome. any thoughts on process workarounds?
Hi there! We'd recommend looking for a flour with a similar protein content and that is unbleached. It's also important to know what margin in protein content change the flour company allows for from bag to bag. -👩🍳Morgan
As a diebetic , the doctors are concerned about my love of bread. I love bread. I was told yeasted bread was a big no. But sourdough was ok. Question… I do not understand the nutrition info posted, can you explain? Seems too good
A few ideas: 1) On the bottom of the nutritional information is the disclaimer, "* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.", which may offer clarity for the determination of the values. 2) The nutritional information is created in the context of the "SERVING SIZE: 1/4 baguette (63g)" (so not for a whole baguette). 3) Another avenue you could consult with your doctor is our Keto products and recipes. (www.kingarthurbaking.com/recipes/collections/keto-friendly-recipes) Let us know if this helps! -🥐Lily
Is there a reason to use a separate oiled bowl instead of using the original bowl he mixed the ingredients in for the overnight part? Would save cleaning another bowl, wondering if there's a reason for it.
Great presentation, I love that King Arthur provides so much free education on how to use their products to the best possible result. If I may make a critique; the presenter is awesome, however, he uses filler words constantly. So, kinda, sorta, a little bit, right? right?... his communication would greatly improve if he could clean up these words and phrases that add zero value and only distract from the material.
From step #6 in the recipe, "After the cold rise, allow the dough to warm slightly at room temperature, anywhere between 1 and 2 hours. By this point, the dough should have risen in volume 1 1/2 to 2 times." The recipe is accessed via the link in the description box for this video. 😊 Happy baking! -🥐Lily
What’s your recommended cold bulk fermentation temperature? I would love to know, I believe temperature is very important specially for very long fermentation times.
Hi there! The ideal dough temperature for proofing would be around 75-78°F, as your ambient kitchen temperature. We have a blog article that details why multiday breads are actually the easiest breads of all, that may be handy: www.kingarthurbaking.com/blog/2022/02/28/why-multiday-breads-are-actually-the-easiest-breads-of-all and a desired dough temperature one here: www.kingarthurbaking.com/blog/2018/05/29/desired-dough-temperature. Happy baking 🧡! -🍮Nicole
For this we're doing around 35°F but everyone's fridge is a little different. I've done them as high as 45°F. The main thing (if you're looking for consistency) is to know your dough temperature before chilling and then check activity on the other side (after the cold), and adjust as necessary. Too much activity will impact structure so, if your fridge is warmer, reduce any rest before it goes into the fridge. Hope that helps! Martin@KABC
Time is on your side with this recipe 😁 We have a helpful article that details how to produce an open crumb in sourdough bread, which may also be helpful to apply in this and other recipes:www.kingarthurbaking.com/blog/2020/11/05/how-to-produce-an-open-crumb-in-sourdough-bread. Happy baking 🥖🧡! -🍮Nicole
We do, Sande! You can get our fresh sourdough stater (shop.kingarthurbaking.com/items/classic-fresh-sourdough-starter) which you would have to feed and maintain, or we have a French sourdough starter (shop.kingarthurbaking.com/items/french-sourdough-starter) that you would activate and it's a single use sourdough starter. Hopes this can help! -👩🍳Morgan
He shares that he has his iron pans and stone "ready to go", and in the written recipe step #13, "While the dough rises, preheat the oven to 500°F with a cast iron pan on the bottom of the oven, or on the lowest rack." Later, step #16 includes, "Carefully pour about 1 cup of water into the cast iron pan(s) and quickly shut the oven door." Why it's not shown, not sure, but there are the steps in the recipe. 😊 -🥐Lily
Two quick questions: Martin says he rests the loaves after final folds "seam side up". Do they stay seam side up as they go into the cloth? I couldn't tell if he flipped them seam side down or not. Also is he using fed starter or could you use discard? Thanks!
Hey there! 😊 From the recipe: "2 tablespoons (24g) sourdough starter, fed within the last 24 hours", and step #11, "Once shaped, place the baguette seam-side up onto a baker’s couche or stiff cotton dish towel that’s been lightly dusted with whole wheat flour. Repeat with the remaining pieces of dough." The link for the recipe is found under the video in the description box. Happy baking 😄 -🥐Lily
I like the seam-side-up as it leaves the loaves with a little dusting which is nice visually (and also supports easier scoring). Happy Baking! Martin@KABC
@@KingArthurBakingCompany hi Kat. I don't think is that one. the one he is using its a thin long piece of carbon steel or maybe stainless steel holding the blade. I really like the one he is using. Do you know he name of it? thx
Hi Milos! You just want the dough to warm up slightly so it's easier to stretch and shape but not get so warm that the dough starts to overproof. -👩🍳Morgan
