This is a recipe video for homemade baguettes. The video begins with an introduction to the recipe and a list of ingredients, which include wheat flour, instant dry yeast, salt, and warm water. The host then guides the viewer through the preparation process, which includes mixing the yeast and flour, adding water, and kneading the dough.
After kneading, the dough is allowed to rest for 45 minutes to an hour, or until it has doubled in volume. The dough is then divided into three equal portions, shaped into baguettes, and allowed to rest for another 30 minutes.
The baguettes are then baked in a preheated oven at 250 degrees Celsius for 20 minutes, followed by an additional 10-15 minutes at 200 degrees Celsius to achieve a golden color.
Once the baguettes are cooked, they are removed from the oven and allowed to cool on a rack. The finished baguettes are crispy on the outside and soft and spongy on the inside, with a pleasant texture.
The video ends with the host inviting viewers to share their experiences with the recipe and inviting new viewers to subscribe to the channel for more recipes.
Here are the key facts extracted from the text:
1. The recipe requires 500 grams of wheat flour.
2. The wheat flour used in the recipe contains 12 grams of protein.
3. 6 grams of instant dry yeast is required for the recipe.
4. 18 grams of fresh yeast can be used as a substitute for instant dry yeast.
5. 10 grams of salt is required for the recipe.
6. 320 milliliters of warm water is required for the recipe.
7. A little extra flour is needed to sprinkle on the surface.
8. The yeast and flour mixture needs to rest for 10 minutes.
9. The yeast mixture should have a foamy consistency and double in volume after 10 minutes.
10. The dough needs to be kneaded for 20 minutes.
11. The dough should be placed in a large container with a little oil to prevent it from sticking.
12. The dough needs to rest for approximately 45 minutes to an hour in a warm climate, or 2 hours in a cold climate.
13. The dough is ready to form when it has doubled in volume.
14. The dough needs to be divided into three approximately equal portions.
15. Each portion should be rolled and stretched to form a rectangular shape.
16. The pieces need to rest for 5 minutes before forming.
17. The pieces need to be placed on a tray with waxed paper or a thick fabric to prevent them from losing their pores.
18. The tray needs to be covered with a little flour to prevent the pieces from drying out.
19. The pieces need to rest for 30 minutes or until they double in volume.
20. The oven needs to be preheated to 250 degrees Celsius with a container of water at the bottom.
21. The pieces need to be baked for 20 minutes at 250 degrees Celsius.
22. The oven temperature needs to be lowered to 200 degrees Celsius for an additional 10-15 minutes.
23. The bread is ready when it has a golden color on the surface and base.
24. The loaves need to be placed on a rack to cool and prevent humidity.