이 레시피가 진짜 찐이에요. 미국에서 살면서 한국에서 먹던 바삭한 겉과 부드러운 속을 가진 바게트를 못 찾고 헤매다 유튜브의 여러 레시피에 도전했는데도 다 실패했었는데 처음으로 성공했습니다.ㅠ 진짜 감격의 맛!!! 정말 감사합니다.

처음 민들어본 바게트인데 빵집에서 파는것보다 훨 맛있어요 진짜 최고에요~👍 15시간의 힘인가봐요😊

칼집 밑선그려 놓는거 완전 꿀팁이네요! 오늘 학교 실기가 바게트인데 많이 꿀팁 얻어가요!!ㅠ

There are a lot of, showing how to make baguette. I try a lot of them, but it doesn’t work well for me. Since 4 month now 1-2 times each week I follow your receipt and instructions. The result is at anytime amazing. My special thanks to you. Have a wonderful life.

@aliciavergara8051

Жыл бұрын

Hi Which flour you use ?

@denissemedina2574

Жыл бұрын

@@aliciavergara8051 use bread flour.

@hanskollmeier7060

Жыл бұрын

@@aliciavergara8051 Standard All Purpose Flour

@annickh3222

Жыл бұрын

Quelle patience! Heureusement que nos boulangers

@MaRhiyaDizon

Жыл бұрын

I wonder how you did spraying part... Was your oven on? Set on its baking temperature or the oven is off? If the oven is off, did you remove the dough baguette after spraying so that you can preheat the oven, then put back the dough to the oven?

Been searching for a recipe for a baguette. I lived in Spain long ago and their baguettes were similar to this. These make excellent sandwiches. Thanks for posting and sharing!

독특한 방식이네요.. 보통은 기포가 균일하게 하거나 큰 기포를 없애기위해서 ..공기빼기를 많이 하는데..여기선 오히려 공기를 많이 넣어서 ..큰홀를 많이 만든게 특징이라 공기빼기에 신경안써도 될듯 하는 제품이네요 ..맛있어보여요.ㅎㅎ

I'll definitely try this recipe. I've been trying other KZread baguette recipes, and I've not been 100% satisfied, it was too dense, not airy enough, not elastic enough, not moist enough or ending with a too thick crust and too hard. What you are showing on this video looks like a perfect baguette.

이 튜토리얼에 감사드립니다. 무의미한 음악 대신 자연과 새의 소리로 매우 평화롭습니다. 자연은 빵과 같습니다.

와 모양이며 완성도까지 완벽해요!! 따라해서 꼭 성공해보고 싶어요. 좋은 레시피 감사드려요♥

I must say this is the best video I have found on KZread on making baguettes.

Spot on !! Perfect!! Very simple and straightforward instructions.. without noise. Came out of the oven exactly as yours! (few times now) i used bread flour and a teaspoon of bread improve.

빵이 저렇게 맛잇으려면... 이정도의 수고를 해야하는군요... 언젠가 꼭 해봐야겠어요

Best baguette video I've seen so far. Crunchy and chewy. I will definitely try! Appreciate for your sharing🌹🌹🌹

흔한 바게트천 하나 없이 편한 도구들로 꼭 좋은 베이커리에서 산것같이 만드시는게 대박이에요, 저도 조만간 꼭 직접 해보고싶어요~!

너무 맛있어 보이지만 엄두가 나지 않을 만큼 정성스러운 레시피네요.

바게트 처음 개발한 사람들은 어떻게 이지랄을 하고나면 빵이된다는걸 알았을까,, 인류는 대단해

@uummeow

3 ай бұрын

저랑 똑같은 생각하심 ㄷㄷ 발효가 몇 번인지 대체ㅠ

@richardsolis-ng5sn

2 ай бұрын

Boy you can wear it as a sock

@applea7907

Ай бұрын

더 놀라운건 빵굽는 기술은 고대 이집트때부터 있었음 ㅋㅋ

@Sksndfichxustqrqfsjxisvss

Ай бұрын

ㅋㅋㅋ 2대 미스테리 가츠오부시, 바게트

@user-co2ky9ev2f

Ай бұрын

배고프면 뮈든하게됨

Made this today, the recipe does not disappoint. Super crunchy and delicious 😋 thanks for sharing

Such a pleasure to watch. Every step is well shown but not overly long. Impeccable techniques and cleanliness. Thanks for sharing!

@lindas.8036

Жыл бұрын

I was going to say the same!

남편한테 칭찬들었어요. 진짜 맛있네요.~ 감사합니다.

바게트 만드는거 보러와서 엄청 감탄하다가 마지막에 햄잔뜩 올리신거보고 격하게 고개 끄덕거리며 웃었습니다^^ 좋은 레시피 감사합니다^^

바게트빵 하나가 이리 손이 많이가는지 몰랐네요 대단합니다~

와우 맛있는바게트 보기만해도 행복합니다

Finally someone that writes properly the number of flour! I guess 55 is 550 in other countries which I use often for baking bread. Great recipe

겉바속촉 바게트에 정석이네~~~ 아는 맛이라 괴롭네 ~~~^^ 당장 먹고싶네♡

Elles ont l'air parfaites ces baguettes. Bravo et merci.

Wow the crunch is unbelievable 👏

맛있어요!!!! 이 레시피에 정착하려구요 여태 3번정도 만들었는데 촉촉쫀쫀하고 겉은 바삭!!!하고 맛있어요 대박 속이 촉촉한데 안떡져서 신기해요

방금 만들어서 먹었는데 완전 고소하고 쫄깃 바삭 잘됐어요!! 저는 10분 추가로 더 구웠는데 더 딱딱해져서 빵집에서 파는것같음! 근데 속은 쫄깃 고소 완전 맛있음

The little extra steps are absolutely worth it! Best baguette I’ve personally ever made.

@shmittyfloors4870

Жыл бұрын

All these steps are pretty traditional. Nothing extra

@v-22

6 ай бұрын

Did it come out just like it in the video?

@beauxjames1419

6 ай бұрын

@@v-22 as close as I could hope!

@lltllt7425

5 ай бұрын

Absolutely. Making mine now. They are amazing. I’m trying the ciabatta now. Fermenting 48 hours and tomorrow will be baking

Made your recipe the other day. Great results. Dough yielded two 197g loaves. Normally, baguettes are a bit bigger but loved the results nonetheless. Will definitely try it again.

집에서는 바게트 만드는게 아니라 믿었었는데 이럴수가...냉장발효와 마지막에 시트지를 올리고 굽는게 비법이군요 넘 감사합니다 ㅠ다시 바게트에 도전해볼 용기가 생기네요 ㅎㅎ

긴 시간을 들여 빵을 만들어 보면 빵을 먹는 잠깐의 시간이 너무 감사할 것 같아요. 청소년들에게 교육적인 효과가 있을 듯 하네요.

바게트 진짜 손 많이 가는 빵이었네요😮 왜 잘 안파는지 이해가 되버렸어 ㅋㅋㅋ

Hi everyone, as I type this comment my dough is resting for the 15 hrs in my refrigerator. But this recipe look so delicious that I wrote out the steps. Enjoy! Baguette recipe: see below 179g water slightly cold probably room temp 2 grams of yeast, mixed well 225g All purpose flour or T55 4 grams of salt Mix: 1. mix dough for 2 min with a spatula (sticky is ok) 2. Plastic wrap and refrigerate 30min Folding: wet hands before 1st fold - watch the video fold on 4 sides. Through dough 10 times repeat process, 3 times or 3 sets - refrigerator for 30 minutes 2nd fold - repeat process 3rd fold - repeat process, but keep in a warm place for 1.5hr, then place in refrigerator overnight Next day: flour the counter - divide dough in half - Fold each half at ends first then sharpen to oval, don’t press on the dough it will pop bubbles, big no no - 15 min dough rest, keep covered - Flip smooth side down, ugly side up - Fold 1/3 of dough 3x - Fold 1/2 of dough - Roll dough Cover and rest 30-40 min, - poke to see if dough rise again - See if risen 1/5 way up so the original size Cover and refrigerate for 30 minutes (important) (Preheat oven ) Transfer to baking pan , sprinkle four, score bread Cover with Teflon sheet or baking paper , spray with water 20 times Preheat oven to 470F Bake for 10 minutes Remove paper cover Bake for 10 minutes @450 Rest bread and eat

@ssergeant9682

5 ай бұрын

thank you for doing that. I think I may try this one. did I read that in between the first 'foldings' you need to refrigerate? not leave on counter?

@michaelh7770

4 ай бұрын

I hope it turned out well. What kind of flour? What kind of yeast? How warm is “a warm place”? 27C?

@M__C__M

2 ай бұрын

Thank you for writing it out. You helped clarify the bake time for me as it is confusing in the video.

@frugalcooking523

2 ай бұрын

27C is WARM.@@michaelh7770

@abdulghaniabdo2212

Ай бұрын

Thank you, this is the most beautiful baguette I have ever seen

Amazing results! Many thanks indeed for the very clear instructions!

와... 처음에는 따라서 만들어보려고 보았는데.... 완성된 바게트가 예술작품같이 나왔네요... 바게트를 정말 좋아하는데... 어떻게 만들까요?? 만들어지는 과정과 시간을 보니... 사먹는 바게트 가격이 너무 싼것이ㅡ아닌가 싶은 생각이 드네요.... 만드는 과정을 처음 알았는데 너무 멋집니다 감사해요!! 다른빵은 잘 모르지만.... 바게트는 예술의 과정을 걸쳐서 완성되네요 감사해요!!❤️

I’m French and I have to admit that these baguettes 🥖 look perfect ! I’m definitely going to try to make them. I live in Japan so good baguettes are hard to get by 😅(and if so, they’re very expensive ). Can’t wait to try them ! 감사합니다

@kenmorinaka1562

Жыл бұрын

I followed the video and made this. kzread.infotev2RmdQsNE?feature=share. I too live in Japan. I used to buy baguettes at Viron near Tokyo station. Not anymore. These are better!!!

@isaw8195

Жыл бұрын

@@kenmorinaka1562 my favorite baguettes are the ones from Jean-Francois in Hibiya Midtown. The baguettes in this recipe look fantastic. I tried to make them last week but I didn’t manage to make them as wonderful but I’ll try again 💪🏻🥖🥖

@FatRogSlim

Жыл бұрын

Salut, french here too. They put too much flour during the process and extended the time spent in the oven too much (it should have beend 15min max at 250/270 depending on how you like your baguette) the result is a dry inside crumb (you can tell at the end when they ripped a part). It does "look" good, but it is not. That is because of such details you didn't managed to do as good as it is in the video. (alongside with the temperature of base water and the raising time)

@isaw8195

Жыл бұрын

@@FatRogSlim merci !

@mcb9644

Жыл бұрын

Salut les frenchies on adore notre gastronomie et cette vidéo est mieux expliquée que sur les chaînes de boulangerie françaises 😂😂😂

Esa receta es lo máximo, ideal para entretenerse en familia y para banquetes de vista

남편이 속이 너무 부드럽다면서 감탄을 하고 먹었어요!

바게트는 최애빵이예요.대박

This recipe produces extraordinarily good results. I have just finished my first batch and they look just like on the video, with a nice crispy crust and airy dough. This beats even the fabulous Patrick Ryan's baguette masterclass. Thank you so much!!

I'm going to try this but with a 20% sourdough starter. Your results are first class.

@vincents3334

Жыл бұрын

I was thinking the same thing. Did you do this? How much starter did you use? How did it turn out? Thank you.

OMG this works. Great oven spring and crispy crust. Thank you.

Just made this today… Best baguette recipe! Detailed instructions, foolproof and absolutely delicious. Salty and full of umami.

선상님 너무 맛있어요. 최고의 바게트 레시피입니다. 프랑스인도 놀래키는 빵이야요!!!!!! 처음 한번 해보고 무족권 두배합으로 만든다구요!!! 방금 구운 빵 한김 식햐서 버터 슥 해서 제 입으로 들어갔는데용, 잠깐 프랑스 다녀왔어요.ㅎㅎㅎㅎㅎㅎㅎㅎㅎㅎ후아 감사합니다...

@helenlee137

Жыл бұрын

성공하셨군요~ 만들다가 궁금한 점이 있는데요. 폴딩할 때마다 냉장고에 넣는 이유가 뭔지요..? 그때는 발효를 늦춰야 하는 건가요? ㄱ 리고 2차 발효중 한 번을 냉장고에서 하던데, 실온에서 하면 식감에 차이가 있을까요?? 지금 집안 온도가 낮아 추운데, 냉장고에 반둑을 넣으니까 1차 발효도 1시간 30분으로는 되지 않더라구요… 답답한 마음에 남겨봅니다~^^

얼마전어 오븐을 구매해서 빵 구우려고 호기롭게 영상을 보았읍니다. 이거 뭔...휴가내고 구워야 겠네요ㅋㅋㅋㅋ

@rangrang8417

Ай бұрын

재택근무때 만들어야겠군..

@user-gg2wu2bl3p

Ай бұрын

ㅋㅋㅋㅋ저 치아바타 만들다 아침 됐네요 베이킹이 거즘 중노동이네요ㅋㅋ

Thank you for the recipe and steps. Just made the baguettes and came out wonderful. I’m trying 3 other of your recipes. So awesome. I’m a loyal fan now.

Beautiful bread.. and great technique for the home baker.. Thanks for the video..

The recipe for processed bread is very easy, the bread is also crispy and very tasty. Thanks for the recipe for the bread 😍

@jaymekopelman4673

Жыл бұрын

Please, see my question above. Jayme (Sao Paulo/Brazil)

@BeStill255

Жыл бұрын

Yes and really needs a lot of patience coz it also requires many hours of proofing the dough too 😆

Really perfect!👍👍 I am French and I can tell you that in many bakeries here, the "baguette" is not that much perfect. Because here like everywhere people are cheating! They forget tradition. They use bad ingredients and don't take the time to do a good job. All the resting steps, here are respected, I am sure the taste is excellent. You let the time to the daugh to rest. That way, all the flavors can develop, all the chimistes exchanges can be done, and that way you don't need a lot of yeast which would give too strong yeast taste to the bread. Bravo! 👏👏👏😘👍

@pov3363

3 ай бұрын

I've watched several tutorials and this is the best

@Elliasp-xx7mb

3 ай бұрын

tu m'étonnes, comment la baguette a l'air over-bonne 🤪

Trop fort ! quel travail, mais le résultat est à la hauteur. Bravo mille fois !

정말 잘 만든 샌드위치용 플레인빵 파는 곳이 정말 없는 이유가 있네요 ㅋㅋ

I just had a piece of the baguette I made from following this recipe and it is absolutely the best bread I have ever made! Super crunchy even after cooling totally. I used a stone pizza oven to bake them. I doubled the recipe and followed carefully. Best recipe on KZread in my opinion. Thank you very much for such a fantastic tutorial!

@table_diary

Жыл бұрын

👍

@xlr8tedzoom

Жыл бұрын

It was superb wasn't it. I wanted what I had eaten in France but went through many videos before I saw this one and knew it was the one I wanted to make. Bookmarked it!

Боже !!!! Что за красота ! Здоровье вашим рукам ❤❤❤❤❤

Made these today and they are superb! I ate a half a loaf myself all in one go and I hardly ever eat bread at all!

im from france and I give my approval for this baguette. long and thin, crispy on the outside and you can see a lot of bubbles formed on the inside. this is what you would expect of a bakery in france. authentic

@mickeymaus1

Жыл бұрын

Same thoughts… there must be someone from Korea to create a real good explanation video how to make good baguette at home 🥖 😂 Very very good job 👍

@renepeeters7916

Жыл бұрын

Traduire en français et noter la quantité d'ingrédients pour moi l'imprimé merci

@gevideoman

Жыл бұрын

@@renepeeters7916 au dessus symbole roue dentée = Paramètres ==>sous titre ==> Traduction auto==> Choisir Français tout simplement 😊

우와 틀 없이도 바게트를 이렇게 예쁘게 만들다니..!!!다음에 꼭 해보겠어요!! 영상 넘 예뻐요ㅎㄹ

GC바케트가 구멍이 나있고 겉은 바삭 걱은 쫄깃 고소한 맛이에요 이런 과정으로 만드는거네요

기다림의 미학이네요.와우👍👏👏👏👏

👏 bravo jolie baguette 🥖 depuis la France 🇫🇷

OK so I made these tonight (of course started the dough yesterday and formed and baked today). The two baguettes came out well, I'd say good but not great, nowhere near the stuff in Europe, but then I'm sure it's my lack of baking skills. I've been using the poolish method and getting decent results, this is quite a bit simpler. I pretty much followed your instructions with a couple of minor changes, and 20 minutes baking time in total. Great video, many thanks.

@-dimitris

Жыл бұрын

Next time you'd better use strong flour instead of all purpose.

@skyehorvath9063

Жыл бұрын

European flour for baguette is almost twice as hard as any flour found in North America. The problem is not your technique, or lack of it, but simply the hardness of the flour. French T55 Flour in France, is as common as a bag of Doritos in an American grocery store, not so in the USA, or Canada. Impossible to find. The stunning holes in the crumb, comes from the consistency of the hardness of said flour. Also, you will never get crumb with holes like that if you add sugar, or if you do not prefer overnight in the fridge.

@fffuuuiiis2948

Жыл бұрын

@@skyehorvath9063 Sorry I forgot to mention that I did use bread flour, US Gold Medal bread flour which is 10.5% protein, I also have King Arthur bread flour which is a bit higher at 11.7% protein. And yes I know the French uses T55 which like 12% I believe. Thanks for the notes in any case.

This is art. You are an artist.

바게트 시간이 엄청 쓰이는 제빵이네요,,ㅠ 맨날 치아바타 만들어 먹다가 바게트도 도전해볼까 했는데 포기합니다,, 바게트 완벽하게 만드시다니 최고세요

Sensacional!!!! Uma obra de arte..... deliciosa!! Obrigada, 💋🇧🇷

@igorvinicius1531

11 күн бұрын

Sebe se esse fermento é aquele biológico? Achei estranho usar só 2g kkk

Perfect method. Homemade bread recipe that looks delicious and very soft. Thanks for sharing my friend 👍

봐도봐도 진짜 기분좋은 영상이에요👏👏👏

Congratulações, está feito, lindo e gostoso, deu água na boca❤

Que rico! se me antojó. Espero algún día probar esa deliciosa comida 🤗💖

Perfectly done! The result is just wonderful! I love such baguette! 🥖

@jaymekopelman4673

Жыл бұрын

Please, see my question above. Jayme (Sao Paulo/Brazil)

@fabianheld4230

Жыл бұрын

In

Просто восторг ! Пересмотрела много видео по изготовлению багета , но такое чудо вижу первый раз ! Огромное спасибо , что можно спокойно и внимательно посмотреть видео без музыки . Это прямо отдельное спасибо ! Рецепт , конечно , сохраняю , лайк и подписка .Шикарный рецепт , шикарный багет ! ❤

This was the happiest thing I have seen all day. Thank you 🥖

Clair , simple à comprendre et à reproduire avec un très beau résultat ! . L'essentiel et juste l'essentiel sont sont dits . Je suis convaincu , je m'abonne à cette chaine , au risque de grossir !

@colors_and_tastes

Жыл бұрын

Grossir?! Mais où est le problème? Avec mon accompagnement pour le gym, cela ira bien! 😉😍

네 집에서 만들었다고 하면 안 믿을것 같아요~ 진짜 구수해 보이네융 맛있겠다 ㅠㅈㅠ 영상 감사합니다!!

정성이 가득 든 바게뜨네요. Un baguette lleno de cariño.

とても勉強になります。既存のレシピでは、みたことがありません！冷水でイーストを溶かしたり、はじめのオートリーズとそのあとの折り畳み3回工程で、冷蔵庫でゆっくり発酵させるところ、さらに、後半の整形後に30分冷蔵庫で発酵させるのですね！クープの入れ方も、あらかじめ粉を刷り込んで目印を付ける方法は素敵です。また、焼くときは、紙を載せて240度10分、紙を取り出し230度10分の2段階にわけて焼くところ、、全てが見たことがないレシピです！早速試してみます！ありがとうございます。

Merci pour la recette ça fait longtemps que je cherchais cette sorte de pain😍

@nadiadz708

Жыл бұрын

kzread.info/dash/bejne/poSDl8F8os3LfNI.html

They look really nice! Congrats! If you want them to be even more tastier, prepare a poolish the night before and incorporate it to your mix the next day. It will also help with the conservation of the baguette

@SPM1966SPM

9 ай бұрын

'poolish'?

@MadDunhill

8 ай бұрын

@@SPM1966SPM that's a type of yeast pre-ferment.

@SPM1966SPM

8 ай бұрын

Thanks.@@MadDunhill

@ringotan5244

7 ай бұрын

Just see the visual result, it very good! I am not baker but very tempting to try out! Thanks for sharing! Good and clear instructions.

👏👏👏 Thanks! Спасибо большое за подробный рецепт!

Today I did. The cake is very fragrant and delicious. thank you for sharing. I from Việt Nam.

맛있는 바게트 홈베이킹 기술 잘 배웠어요 정말 유익합니다! 사다먹어야겠네요😂

@angelcake2804

Ай бұрын

하하하😀

Just so people know: T55 is Bread Flour and it is important to use this type of floor instead of AP

안녕하세요 바게트 따라 만드니 진짜 너무너무 맛있어요 좋은 레시피 감사합니다 ㅎㅎ 저도 칼집 내는게 제일 어렵던데 혹시 칼집 내실 때 쓰신 칼 정보 알려주심 감사하겠습니다🙏

The best recipe and so easy to make. Thank you!

이게 그 레시피 알려줘도 게을러서 못한다는 그 비법이군요. 바게뜨가 이렇게 정성이 들어가는 줄은 몰랐습니다. ^^

@mimujj2272

8 ай бұрын

저도 보다가 냉장고에 반죽이 여러번 들어가길래 포기ㅋㅋ

@user-cw7wv2dp8v

4 ай бұрын

와씌 ㅜㅜ너무 먹고싶은데 보기만해도 스트레스네요 ㅋㅋㅋ냉장고랑 접기를 몇번이나 하는겨 ㅠㅠㅠ엄두도안나요

@user-yq5qu8ut4v

3 ай бұрын

정통 레시피는 하루 가까이 발효합니다.

@heavensubculture

3 ай бұрын

It’s not this hard to make them. This video just overcomplicate the whole process for no reason at all .

so cruncy and delicious.. yummy ❤️

Your Baquetts look great! I will try. Thanks

Le meilleur pain au monde... et le meilleur sandwich ! Bravo !

Смотрю много раз и наслаждаюсь, даже запах чувствую)

Прекрасная подача без музыки и только работа . Браво 🙌

@nadiadz708

Жыл бұрын

kzread.info/dash/bejne/poSDl8F8os3LfNI.html

Wow. Amazingly crisp. So many folding and waiting times. But it's worth it. ❤👍👍👍

This is so interesting! I've never seen the technique of placing a teflon sheet over the bread as it bakes. Would misting the bread directly have any beneficial effects as well?

Que delícia! Baguette do jeito que Eu gosto. Vou tentar fazer.👏👏👏👏👏👏👏👏🇧🇷🇧🇷

Thank you for this video ... extremely well demonstrated in its simplicity and conciseness. Can you please explain the second half of the proofing in the fridge @5:43? Have watched many videos and have baked baguettes many times but have never seen this done before. Also, I have found the scoring to go smoothly if the lame (razor) is wetted/misted with water first.

사먹고싶네..치아바타 느낌이네 성심당이 저렇든데 겉은 저렇게 바삭은아니지만 속이뻥뻥

Thank you for sharing this recipe with us ✨🍂

Je suis française et je viens de faire les baguettes de pain. La recette est tellement bien détaillé que je les ai réussi. Merci beaucoup pour votre recette. Du vrai pain français

@user-nm1ow8cu3p

Ай бұрын

Ça c’est de la vraie baguette! 😀

@Faya1

21 күн бұрын

Mon Dieu si vous appeler ça du vrai pain français, je ne peux que déduire que le pain que vous avez manger dans votre vie est industriel, à aucun moment en utilisant de la farine tout usage et de la simple levure on arrive à la qualité d'un pain made in france... et du moins qu'en apparence mais pas au goût.

@h.heritage9282

7 сағат бұрын

La meilleure baguette que j’ai mangée n’était pas faite en France mais à Saint-Denis, Ile de la Réunion. Et portant j’ai essayé la baguette qui avait remporté le prix de la meilleure baguette de Paris en 2014. Grande différence!

Super belles baguettes françaises ! Je ferai même si, la pâte est en pause 15h00, j'essayerai !!! Merci et bravo ! Ce pain donne envie !!!

J’ai fait votre pain j’ai commencé hier soir j’ai fini ce matin magnifique je n’en reviens même pas je vous remercie de cette belle recette

Je viens de faire votre pain , j’ai suivi votre recette à la lettre j’ai obtenu deux jolis pains très bons croustillants comme dans une bonne boulangerie Merci 🙏🏻

@Its-mo.

Жыл бұрын

Mai's IL faut 24h pour manger le pain vu Les temps de repos

@channelive1958

Жыл бұрын

La baguette sort elle vraiment aérée comme ça ?

Es una baguette perfecta!!gracias por la receta!!!

@docteurgg77

Жыл бұрын

Même en espagnol, on dit baguette... 😂

@verveine3250

Жыл бұрын

Bravo excellente baguette

@raquelromeu9786

Жыл бұрын

Es la tercera vez q hago este receta. El pan queda riquísimo, pero con harina común me sale una masa bastante líquida, muy dificil de manejar. Que tipo de harina usas ?

@um8351

Жыл бұрын

@@raquelromeu9786 T55 - strong to create gluten

@evelynl1979

Жыл бұрын

@@um8351 Bread flour