One of the best videos dedicated to the marvelous baguette. And one with the deserved detail and attention to the fine art of bread scoring is not overlooked. Many thanks from the west coast of Canada.
this deserves many more views and likes. I learned a lot here, and the instructor's enthusiasm is infectious. his obvious enjoyment of the process are very convincing of his skill, even if you couldn't see how good his results are.
The quality of instruction in this video and the almost zen-like speech of the instructor compelled me to purchase the entire series on Vimeo. And I'm very happy I did.
Would you be kind enough to publish your dough recipe? Your raw baguettes seems firmer than mine; interested in whether you use a poolish preferment or direct recipe, and your ferment times etc. would appreciate it!
I'm salivating....enamored with the clear and concise explanation behind the method...I have a batch of dough proofing now. Can't wait to practice scoring!
I am new to Bread Baking; I am enjoying it very much; began with the "classic" baguette and have not purchased commercially baked bread ever since. Shaping is still the most challenging for me, however, I found your technique to be the best I have seen and will incorporate it to by baguette shaping repertoire. Thank You
SooOOOOooo beautifully explained!!! I'm so excited to execute what I've learned! Thank youuu! Also so lovely seeing an artisan being happy & proud of his work
Appreciate your time, Saved to my playlist. I was never interested in bread besides eating it.. But now Artisan sourdough is the love of my life 😂 I got a Rofco B40 and it's just amazing! Every weekend it's bake bake bake! 🫡
what i would give to work next to you i would learn so much, amazing instruction and delivery and the passion you see fill your face when you talk about a quality, this made me happy :)
AMAZING! Would you mind sharing some information about that steam device? Looks to be made of Steel square tube. Do you also use that in your brick oven?
I am so happy to have found you. Your explanation and instruction is easy to follow and understand. I have a question not sure if you will see it, I was able to get a crisp crust on my baguettes following your instruction yesterday. However, I took the tray of water out at the 15 minute mark. I had read somewhere that if the steam water stays in longer the crust will be too soft. Having just watched your video, I realize you left the steam water in right through the process. I’m confused about that.
Hej Dan, the videos are made as if you were with us! You can purchase the entire video for a very reasonable value. Or come to Knysna South Africa and join us. We are here for the last 16 years. Markus GUY:)
@@markusfarbinger6944...I never comment on any RU-vid videos, but I have to make an exception here ...Markus is from Austrian descent ... having participated in one of his well attended bread baking courses, on site at "ile de paine" in Knysna, South Africa, I can personally attest to the pleasant demeanor and ease of his professional instruction which one could only attain from decades of "touching the flour" ... his passion for baking the perfect loave every time could be seen in the science applied throughout the baking process ... precisioness at best ... experiencing his soft spoken demeanor combined with clear instruction and demonstration of technique, one could not help but admire the work of this wonderful man ... my wife and I recently toured Tuscany on a food escapade with "Thelma & Leez", his sister in law and wife respectively (equally lovely people) and to top it we had the surprising pleasure of Markus's company ... again spending personal time with him, and combined with lots and lots of his delicious creations, one could not have wished for a better holiday experience ... Markus is a highly successful businessman and could arguably be described as THE BEST BREAD BAKER in South Africa .... testimony to this in that people are courrireing his bread for 1500km to some of the top Johannesburg restaurants ... under his hand and mentorship, he continues to create more very successful bread baking entrepreneurs throughout the country ... true artisan ... true professional ... you've just got to love this man
markus farbinger I’m sure you wouldn’t remember a student of yours at CIA, but I do remember you. Your teaching style was very refreshing and I learned quite a lot from you. The years have passed and I’m sure you have your own story to tell, and why you decided to live and work in South Africa. I’m glad you are making videos, there’s always something new to learn from you. I am still pursuing my craft. Never left the industry still cooking and baking. I’ll keep a look out for all your videos. A big hello from Evie class of 93’.
Thank you, this is very helpful. I wonder what the transfer boards are made of? Just wooden boards? I appreciate very much the information about the lame and slashing of the loaves. I am grateful for his consideration of the home baker. Very helpful!
4 года назад
Hello Anne. Apologies for the late reply. Yes the transfer boards are made of wood.
Thanks for your helpful video, you are such an amazing Michael! Could you be able to tell me what is your oven’s name and capacity of it please. Thank you again💞
4 года назад
Hi Mia. I'm glad you enjoyed the video and found it useful. I am the filmmaker who made the video. I will contact Markus, the baker, and ask him the name of the oven and its capacity. Take care, Michael
4 года назад
Hi Vivi Mia. Oops, I just noticed I said only Mia at first. The oven is a Bosch oven. It is a fairly standard oven. Markus tailored the size of the demi-baguettes to fit into a standard domestic oven. Hope this helps.
Can you tell me why the blade is curved? I've also seen lame with a straight blade.
4 года назад
To produce the classic almond-shaped slashes that baguettes are known for, a curved-blade lame is the traditional choice. It approaches the dough at a lower angle to create a cut with a flap instead of a simple slash.
Would love to know where to purchase the transfer board. Qs: What material is the baking sheet ... stone, steel or aluminum? The water pan is left in the oven, not removed after the first 10-12 minutes? How much water is added to the water pan? Thank you for the excellent video and instructions!
Great videos! In the video you say after lowering oven you bake an additional 10 ,minutes the captions say 20. Which is it? Also, do you have a video and recipe for the dough? Thanks!
Hi David. There is a full series of instructional videos by Markus on Vimeo on Demand. The title is Baguettes and Ciabattas by Markus Färbinger. Markus and I are also considering doing a wonderful series on Sourdough soon.
Hej David, the complete video is available on VIMEO. It is carefully chosen information to help all levels succeed in making beautiful and delicious baguettes and ciabattas. Our flour in South Africa taste delicious but does not come close to European or American flours on a technical level. Your baguettes may turn out even more beautiful. Thanks for watching! Markus
