Ad Blocker Detected
Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.
Hi I am Brandon Sarkis and on behalf of ExpertVillage.
Today I am going to show you how to make a real French baguette.
Alright rememberthat bowl I told you about with the water, this is the next step.
This should not beconfused with another step though.
We are not going to use that for the actual waterfor the oven we are just going to use it for this part and in order to conserve disheswe will come back to it in a bit.
I have got my yeast, I have got my warm water.
A goodway to do it is two cups of warm water and one cup of hot water and one cup of cold waterright out of your faucet so it will not be too hot.
What we are going to do is we aregoing to add our water to our bowl and we are going to add our yeast to our water andnow we are going to mix that up once I found out what I did with my whisk.
Now you canuse a spoon or whatever, you want to make sure that you get all the yeasts off the sidesof the bowl.
Mix this up well and you want to make sure you dissolve it in the waterand if the water is too hot it will kill the yeast which means the bread won't rise toowell if at all.
If it is too cold, it will not activate.
You can see how it is turningthis weird muddy sandy color.
That is the color that you want it to turn.
It will alsolet off this pretty funky smell but that is what yeast smells like so I need to make sureI get it all off the sides here and it looks like I have.
Now what we are going to do is we are goingto take another bowl and we are going to split our flour and our salt mixture.
It does nothave to be an exact half, a rough eyeball, but it should be about two cups.
If you wantyou can actually get the measuring cups out but I am not going to bother.
See there, wellactually it is a little more than half.
Do this, there we go.
The reason you are doinghalf is that you were to put all this salt in there even with the flour you would killthe yeast.
Also the other thing is that this is what needs to do the first rise and whenwe add the flour the second time we will do the second rise.