📖 Find the written recipe in the link below the video. 🥨 Get early access to videos ⤵ ru-vid.com/show-UCzSKbqj9Z042HuJTQI9V8ugjoin 🌾 Buy me a bag of flour ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Visit my friends at ⤵ www.breadbakingathome.com/
This is such a fantastic recipe - I'm glad it is now available to everyone!! I have made these a couple of times and the outcome is outstanding for this simplified recipe. Charlie has 221K subscribers, great job everyone!! Please continue to share your bakes with family, friends and colleagues and share photos and your baking experiences with Charlie's recipes on your social media channels (including links to Charlie's YT) - don't forget to ask your followers to subscribe to his channel. He has shared so many outstanding videos: principles of baking, sweet bakes, breads, bread-making techniques and his delicious Baking World Tour playlist - let's keep spreading the word about his YT channel and get him to 250K subscribers by the end of the year. Go "Team ChainBaker" 📣📣📣
Very nice! - your first Epi recipe was my introduction to you and your YT channel and website (does this complete the "full circle" and we have to break up now? 😉). No-knead and cold bulk fermented!! will plan on baking this after the "heatwave" 🥵
You may name it "Baguette épi" as "pain d'épi" sounds like "pain d'épices" _(spice bread)_ The épi name comes from the shape that reminds the wheat plant. This makes an irresistible way to eat it with whatever you spead on it _(cheese, marmelade...)_
Yes, I baked (and still baking) during a massive heat advisory for the next week or so. I wanted to try this new simplified recipe, and I shared with family and my hair stylist (cold bulk fermented a double batch so I could also bake baguettes). The kitchen is always warmer than the rest of the house (no A/C vent in the kitchen), so I allowed it to rest for 35 mins, quickly shaped them (much simpler method 😊), proofed 25 minutes, cut/scored, sprayed with water and baked for 18 minutes. No crumb photos as I shared all loaves, but I do have another batch cold-fermenting to bake on Saturday evening. Photos of process and baked loaves have been posted (#358) Will post crumb photos tonight.
Wow! Beautiful! Terrific recipe, as usual! I've had increasingly good luck with your standard baguette recipe. Only about 756 more attempts to reach the magic 1000 mark for perfect baguette. 🤣🤣🤣Yours look lovely. I have time to make dough tonight for the cold fermentation. Any thoughts on doubling the recipe? Simply everything x2? I have hungry neighbors and friend!
I must ask..is your fridge normally organised by colour? And I read a lot about baguette making a few months ago. As you show, the ingredients are extremely basic, but rewards mastery of technique. Cheers!
Since a baguette can be made with a higher hydration, have you tried making one with tangzhong or yudane? Could be interesting, I'd try it but I'm not that good at baking yet lol
Hey man, love the videos. So many tips! I bought an Ankarsrum thinking it would make my life easier (I get sore hands from kneading due to arthritis). But it seems to not knead very well, have you ever used this machine and have you an opinion on it?
have you heard about the French newspaper bread? it's a bread that is as thin as newspaper and it shreds like it, but very delicious - in case you know how to find the recipe or you want to feature it in your videos, I'd love to hear about it :D
me neither, I think it might be getting lost to time. Had some with charred onion soup at Manfreds in Copenhagen circa 2017. if by any chance you stumble upon it I'd love to see a video, I am ofc following. and will let you know if I find anything
Hey as always you make bread making so easy for us dumb dumbs lol. Appreciate the content and teachings. I was wondering tho, have you ever thought to make a video on proofing times like with over kneading? I'm so scared of missing the window of correct proofness that I tend to jump the gun early or maybe a bit right but I could have more fantastic results had I waited a little bit more. Like how long is that window, is it 5 minutes, 10 minutes or maybe more? how much can you really push proofing until you start losing out. If any1 here has any thoughts or tried, please feel free to educate me in the comments lol.
It's impossible to tell. There are just too many variables. The best advice I can give is that it's better to over proof than under proof. So just let it rise. There's nothing to lose ✌️😄
@ChainBaker haha as always can count on you to get through your comments. Your dedication is unreal. Thank you for the advice, i will try to push the limits all the way and work my way back. Thanks to you, my wife and I never have to eat store bought bread of any kinds.
