Baguette 

我也是从冰箱里拿出来没发到2倍大，而且只有小气泡没有大气泡，我正在怀疑是不是我的面粉需要加水或者减水呢……

美國西海岸而是乾熱, 我的環境更加冷濕，因此確實需要在室溫下發酵並減少水分，感謝您的反饋

谢谢你的实践分享，按你的建议，没再冰箱发酵，也做成了😊 想上图晒晒，找不到上图功能😅

水的用量跟面粉和湿度有很大关系，譬如我在法国只需要用 60% 的水面团就已经很湿了

冰箱太冷這點我也有同樣的的困擾 謝謝分享！

天凉好个Rachel 以前我做过一次，费了牛劲了，这么一看，我的劲儿白费了啊！

l ly 时间才是最好的条件

（战术后仰）

廖昀雅 沒錯！但也需要百姓聽話，聽政府下的法令，否則，真的不知道要等多久啊⋯⋯😢

这句话很有“舌尖上的中国”的味道。。

Casey Dong 很有哲理呀

没错，小高姐说话的feel，让人很relax

這是一部簡單明瞭的影片，拍得很好。減半材料製作2條是個好主意。因為影片中沒有告訴我們當烤第1、2條時，如何照顧第3、4條。哈哈。 關於麵糰發酵高度不夠，氣孔不多，我遇到與你完全一樣的狀況。經過幾次試驗，我發現是乾酵母的量過少的問題。你可以參考其他的影片食譜，乾酵母大多是小高姊食譜的兩倍或更多。可能小高姊的酵母具有特殊魔力吧。

happychobits 中文95分。

法棍 100 分 \(^o^)/~

我自己靠揉面团解压。\(^o^)/~

小高姐的 Magic Ingredients 揉面团确实抒压 一个南方妹子看着小高姐的视频硬生生的成了白案小达人🥰

法國麵包的好處~可舒壓~遇到壞人打他~打完以後可以吃掉

揉出手套膜更解压！😂

真想把妳娶回家

听你这么说，我都觉得要进一个气炸锅了。

C'est vrai. Une tres belle baguette. Bravo

Elle l'a fait sans avoir un four à pain ni MAP, quel génie!

j'ai appris à faire baguette avec les profs français, tous leurs recettes sont plus compliqué que celle-ci, celle ci est plus facile à faire et très jolie à voir

Yogo Z 祝一切安好！保重身体

stay healthy!!!

平安！！！

@@ebisu5199 P

倒水在燒熱了的小石頭是因為那會很快就產生出很多水蒸氣，而濕氣會令法棍表面更加脆脆！難得小高姐有此高招，贊！

Né et élevé en France mais peut-être que les parents sont en fait chinois ...?

我第一次室温发酵30分钟揉一次，我的天，很崩溃！那面糊根本不可能成光团，我搞了15分钟加了无数面粉，哎！

@@jingwang6060 我后来换了高筋面粉尝试，高筋面粉要容易成团很多，第一次拉伸折叠不成团的话可以再等等看第二次第三次，不用着急加面粉

嗯，疫情期间大家要自己烤面包了。

小高姐的 Magic Ingredients 嗯！面团揉起来 越揉越开心😄

@@MagicIngredients 今天剛好翻看您過去的饅頭視頻教程！前天烤了一個 Chiffon給我爸爸，現在考這種蛋糕已經很順手了！謝謝您的分享了！

@@MagicIngredients 小高姐和外面的盆友们都要注意保护好自己！爱你们

川普总统万岁。大家不用担心。复活节病毒就会消失。川普总统最终会战胜病毒

Ain't that true? her soft-spoken voice is also so soothing....

一看就会一做就废

c pipal 绝对正确✅

Exactly the comment I was going to leave...

Exactly , Many students use her videos to practice their chinese language listening skills.

请问你一般做这个很费时间吗？谢谢

@@bingjiang9321 确实是会花时间，但是自己做出来的就满满成就感。 试试吧！

可以请教一下吗？我严格按照视频用量 用的1克发酵粉 但是过了一夜 面团一点都没发起来 不知您是否也只用1克酵母 谢谢

@@sherriehuan 我用那个1/2 teaspoon 来量的，可以稍微多一点没关系的。

完全認同你的說法🍒

Yes totally agree! I use french T55 flour and always forget to use much less water. I don’t ever use all purpose to make bread. Would be helpful to put a note somewhere on water adjustments when using different flour types specially french flour since this is after all a baguette.

Maybe that's why my dough is too wet.

Thank you for the info will be using this technique

Chang Liu 我家附近都开

chris LL alors???

Les boulangers (面包店) 都開呢。基本原則：顧客出一個才能進一個。每次只接待一個顧客，其它人店外等號。

Congrats on your success! Did you leave the dough at room temperature for some time, after getting it out of the fridge the next day? I failed last time because my bread was dense. I'm trying again tonight, my dough is now in the fridge. Thank you for your response.

@@tanyanlim3425 Me too!! I think my folding/slapping technique is wrong...I can't get it smooth after the 30 min/60 min rest....it just becomes a goopy mess...

@@madz902 You forgot to tell me if you started to divide the dough right after taking it out from the fridge, or you let it rest at room temperature for some time before doing the division of the dough. I failed again, the dough did not rise much.

@@tanyanlim3425 I took my dough out of the fridge pretty late into the day and divided it and let it sit the the recipe says. (Maybe the fact that i took it out late had something to do with it?) After watching this channel i always make sure to add the water and yeast together first like Gaojie intstructs. That really has an outcome of the density of the dough from my experience. Good luck and good baking!!!!

@@madz902 my dough takes a little longer to come together during the resting times. I knead it for a little longer during the 1 hour rise before putting it away overnight. I myself go by how dough looks and feels than measuring by time. I also cheat a little during the dough slapping stage and add a little flour to make it less sticky.

oh, thanks for the comment!

@@MagicIngredients you are the best and best teacher:)

For an other frenchman, no, all is not right ! You notice your baguette get too big holes. If you try to cover a slide with jam, surely all marmelade fall on floor ! And in my live, never i saw so big bubble on daugh ! I mean you use too many yeast. Try with half and it will be enough. And second, i'm little surprised cause you use a lot of water. In France ordinary water is 64% of the flour (1kg of flour=640g of water). For a baguette, we use more 66% cause in oven, baguette loose more water than a loaf of bread. So for 450 flour, you need just 300g of water. Thank you a lot for all chinese recipes you upload, and congratulations for your western food. Heartly yours.

@@peterchen8521 Lean dough, high hydration, low temperature fermentation, nice irregular size bubbles in the dough after second fermentation, that's a good thing. The end product is supposed to have big and small bubbles inside too. You sir, are a f_ _king moron to put jam or marmalade on a slice of baguette. Jams are eaten with pain de mie brioché in the morning. Sweet tasting baguette? ewww! Baguette is an accompaniment to anything savory. I am NOT saying baguette is not a breakfast item, you can eat smear camembert on it for breakfast, I don't care. As for water content, it can be as much as 75% to start with or can be as little as 60%, it all depends on the particular flour that you use. Since this video is about low temperature fermentation method for lean dough, if you put too little bit of yeast, the dough will take FOREVER in the refrigerator to ferment and it will turn sour too. Sourdough bread is another story. I know it's sucks when you think you know something, someone knowledgeable comes forward and slaps you in the face, it's ok, that's life. Go back to school, kid.

@@peterchen8521 My friend, when I said you were a kid, I was referring to your ignorance in bread making, NOT your actual age. Any grown-up would understand that. And, please learn better English before you try to lecture someone here on RU-vid.(Even my 6 year son speaks better English than you, and you tried brag about your bread-making "Prestige"?)

我喜歡橄欖油加黑胡椒加鹽hhh

我喜欢大蒜刮一刮，抹上黄油煎一煎！

这也是我家的吃法。质量上乘的意大利香醋绝对是这个面包（还有我最喜欢做最喜欢的酸面包）的灵魂伴侣啊...

橄榄油再加几片西班牙的jamon serrano

”橄榄油加几滴意大利香醋“ 跟我的吃法一样！

哈哈哈哈哈哈好可爱啊

小高姐是个品牌

想請問放隔夜大約是幾個小時呢？（我怕要是睡過頭或太早拿出來，就做失敗了😅

Jennie Kuo 我一般是12到16小時，差別不大

我感觉我又满血复活了！！！

l

那需要好几天了。。。

Parle français par contre

您好，我也真想着用减半的分量来做。但我对发酵时间有疑问，所以来请教做过减半的您，发酵时间是否也要减半呢？

@@Eva.WuzCat發酵時間跟環境溫度比較有關係，基本上是不會跟份量改變的喔！

手上抹点油，就不粘了

Leiming Gu 可恨自己沒早點看到你的留言

手用水龙头冲一下，包不粘

一起保护好自己和家人。

@@coconut2cat Li ziqi is a master of illusional glamour supported by a well operated commercial team if not by CCP gov to feed the world of delusional disorder, mind you. that said, Ms Gao is pure and authentic, she is REAL.

@@twiggie7834 wow, anything has to do with politics huh?By the way,yes,it's true Li ZiQi has a camera man( 2yrs by now I think) but before that she did everything herself.Everything she did is real too. There's an episode about LanZhou Ramen it took her weeks to practice pull the noodles,her and grandma ended up eating noodles for weeks, 3 meals a day.If you have time, read or watch some interviews/biography you will know her better.She had a hard life and she is not those ramdom Internet Influencers who had professional teams plan/write scripts for them.

I think it's because she wants everyone can make it.

请问，如果烤箱最高只有220°，还可以尝试做吗？

@@lillianchen2518 我猜你是想问小高姐，不是问我吧？我答不出来的。请另写一个单独的评语。