バゲットのクープのバランス クープの入れ方のポイント aruch アルーチパン教室

This is a detailed explanation of how to make a coupe on a 70% hydration baguette. Learn how to make the coupe, what it means to sharpen the edges, and what a 45-degree angle is, and learn through explanations and actual coupe making. But if you're having trouble, please come to a class. For hard lessons, the details are written properly on the blog. http://ameblo.jp/aruch-life/entry-122...

croissant クロワッサン Aruch(アルーチ)パン教室動画レッスン
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croissant クロワッサン Aruch(アルーチ)パン教室動画レッスン

[Huge Scoring Experiment!] Testing 4 Different Ways to Score Bread—What Will the Results Be!?
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[Huge Scoring Experiment!] Testing 4 Different Ways to Score Bread—What Will the Results Be!?

バゲット(A-baguette)加水80% レシピ工程付き 2017年7月バージョン
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バゲット(A-baguette)加水80% レシピ工程付き 2017年7月バージョン

How to make a good "1930s Baguette" I Taught by Bread industry legend Toshio Nihei.
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How to make a good "1930s Baguette" I Taught by Bread industry legend Toshio Nihei.

エッジの立ったクープが必ず開く、3つのコツ。スーパーで手に入る材料と家庭用オーブンでクープ全開!
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エッジの立ったクープが必ず開く、3つのコツ。スーパーで手に入る材料と家庭用オーブンでクープ全開!

Three Cosmonauts Found Dead Inside a Perfectly Landed Capsule: The Truth Behind the Soyuz 11 Deco...
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Three Cosmonauts Found Dead Inside a Perfectly Landed Capsule: The Truth Behind the Soyuz 11 Deco...

How to make cool coupes on French bread: Professor Inagaki teaches us! Part 4.5
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How to make cool coupes on French bread: Professor Inagaki teaches us! Part 4.5

【Until July 30】Google Is Making Major Changes to Its Terms of Service! Do Not Ignore This!
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【Until July 30】Google Is Making Major Changes to Its Terms of Service! Do Not Ignore This!

SUB [DY 14]  バゲット  加水68% フランスパン baguette
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SUB [DY 14] バゲット 加水68% フランスパン baguette

[If the slits won't open, try again] Tips for shaping baguettes to open the slits
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[If the slits won't open, try again] Tips for shaping baguettes to open the slits

ラランドのニシダがあまりにも強すぎた【筋トレ未経験の異常個体】
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ラランドのニシダがあまりにも強すぎた【筋トレ未経験の異常個体】

The Process Behind Japan’s Rarest Woodworking Technique: "Suituki-Zan" Joinery!
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The Process Behind Japan’s Rarest Woodworking Technique: "Suituki-Zan" Joinery!

84 & 91 Years Old These Japanese Bakers REFUSE to retire! 50Yen Bread!
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84 & 91 Years Old These Japanese Bakers REFUSE to retire! 50Yen Bread!

Inside a 600-Year-Old Italian Bakery That’s Still Alive with Tradition | Antico Forno Santa Caterina
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Inside a 600-Year-Old Italian Bakery That’s Still Alive with Tradition | Antico Forno Santa Caterina

This old Swiss roll recipe is better than many modern ones! Totally without lamination!
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This old Swiss roll recipe is better than many modern ones! Totally without lamination!

I built the world's smallest house, It includes a toilet, shower, and kitchen!
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I built the world's smallest house, It includes a toilet, shower, and kitchen!

Baking instructor teaches "French Bread [Baguette Batard] Part 3"
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Baking instructor teaches "French Bread [Baguette Batard] Part 3"

家庭用オーブン(東芝石窯) 加水70%のバゲット・プチクッペ Baguettes (subtitled of a movie)
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家庭用オーブン(東芝石窯) 加水70%のバゲット・プチクッペ Baguettes (subtitled of a movie)

The Biggest Mistake in Bread Making! To Knead or Not to Knead?
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The Biggest Mistake in Bread Making! To Knead or Not to Knead?

SUB) 初心者でもクープが開く!基本のこねないバゲット/ドライイーストで時短/ 気泡の入ったフランスパン/ Basic No Knead Baguettes/ Shape To Open Slits
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SUB) 初心者でもクープが開く!基本のこねないバゲット/ドライイーストで時短/ 気泡の入ったフランスパン/ Basic No Knead Baguettes/ Shape To Open Slits