Comment faire une bonne baguette ? La recette du roi de la baguette !〈 boulangerie ANTONE 〉
Authentic French baguette Recipe T65 flour (Without additive): 1000g Salt: 18g Yeast: 5g Starter "sourdough": 100g Water: 700 g + 50g at 2nd speed ANTONE Bakery / boulangerie.antone 125 Rue de Laseppe 33000 Bordeaux Tom Piegelin: / tompiegelin ➡️ Download my FREE EBOOK: https://www.boulangerie-pasapas.com/1... ➡️ Discover my training: https://www.boulangerie-pasapas.com/c... ➼ Don’t forget to follow me on: o Instagram: / boulangeriepasapas o TikTok: https://www.tiktok.com/@boulangeriepa... o Facebook: / boulangerie-pas-à-pas-355694464977712 o My website: https://www.boulangerie-pasapas.com For any contact (pro only) please send me an e-mail to [email protected] -------------------------------------------------- ------------------------------------------------- 00:00 presentation of “TOM” 00:30 Preparation of Autolysis 01:05 Baguette recipe and mixing 02:50 Bulk fermentation and strech and fold 03:55 Division and shaping 05:25 Shaping the baguette 07:38 Refresh your sourdough! 09:10 Baking your baguette 09:30 How to properly blade your baguette? 11:40 Tasting! o Subscribe: / @boulangeriepasàpas See you soon on bakery step by step by Fabrice Cottez. #baguette #bakerypasapas #bakerywork #bread #food #bakery #sourdough #bakery #sourdoughrecipe #leaven
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