Sourdough Baguette // how to achieve open crumb baguette // sourdough series 

Such an easier video to follow compared to the other ones on RU-vid!!! Thank you for your video, i made these today and they were perfect!!!

Thank you so much, by far the easiest recipe to do, im so glad I found you, I was also pleasantly surprised to find out I did not need to find a large 100% cotton sheet to use as a shaper for the bread, and instead can use the parchment paper I am to bake with, liked and subscribed!

225g of water 75g sourdough starter 300g bread flour 6g salt

Thank you for the recipe. It’s much easier than others

Wow!!!!Bravo!!!!

Good looking baguette.

Thank you, very detailed, very informative

Thank you,I like your video it’s very clear .

Amazing 🤩

I enjoyed all your videos. Thank you

Looks delicious

Kereenn...👍👍

superb!!

I try it and it's verry nice.

Simple to follow thanks!

Making it this weekend. Thanks

BRAVO! I imagine this is the bread served in Heaven ✨🤤💖🤤✨ Any guidance on the measurements in grams if one wanted to turn this recipe into a Whole Wheat sourdough baguette recipe? Immensely grateful for your guidance! Thank YOU!

شكله جدا رائع 🥺😍

Thank you for a lovely video. I learned a lot. Does the shaped baguette stick to the parchment paper? What flour did you add to the paper. Thank you

👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻

🤤🤤🤤

Baguettes get rolled out after pinching and creating tension. Otherwise, great job. I make them similarly.

אליפות עולם

yup making these if you can provide a written recipe. Some of us just need that.

Out from the fridge, any resting time at room temperature before you divide and shape them? Thanks

Nice and straight to baking only video. Please advice to make it less sour but achieve the same as your sd baguette? Will appreciate it as I have a lively starter in-waiting at my fridge. Thanks!

Are the ingredients and method on a blog somewhere? I’ve worked with SD and wet doughs, this looks great, nicely done.

❤❤🙏🙏🙏

Thanks for this recipe. I'm going to try this soon. I keep my starter in the fridge, so I'm starting to wake it up tonight. My question Is how long could this be kept in the refrigerator? I would like to start this at about 10:00 AM and stick in the fridge and finish the next morning about the same time. It could be in the fridge for 20 hour or so. It that too long in the fridge?

Perfect ! Do you bake with oven fan on ?

Can you skip de overnight proof in the fridge? And let it rise on room temperature? To make them the same day?

Stooppp!!

Hello! j ust one question! You use type "1" flour? I'm ask this because in Italy "bread flour" it's a common 00! (I've tried this recipe with a Manitoba type "0" and the dough it's much more liquid)

Can I put in fridge for 2 days before shaping and bake

Sourdough bagel pleaseee

What’s the difference of country sourdough bread and baguette recipe and procedure of making it?

Great! Can I do this with spelt flour?

Does this also works with the poolish method ? A premade dough ?

Is the starter that you use 1:1:1 100% hydration?

Absolutely sticky! The proportions may be classic, but manipulating is a challenge for the hands and for the spirit.

Little overproofed but still very good!

How long do you rest the dough overnight?

225 water 75 starter 30 flour

I’d call that a batard. Nice work.

How much water did you put it in?

❤🎉❤