In the first part of the French Breakfast episode, Chef Nick shows you how to make a French baguette!
Nick Saraf in the second episode of his Foodlog brings to you the traditional French Breakfast platter which mainly consists of Baguette, Puff Pastry for Croissants & Pain au Chocolat, Brioche and Marmalade. Commonly known as ‘The Continental Breakfast’, French Breakfast is the second most popular Breakfast in the world. This Episode of French Breakfast is divided in to three parts. Enjoy watching these French breakfast platter and do posts your comments below.
Click on the link below to watch “French Breakfast Part 2” :
Ingredients for the Poolish:
300 gms/2 Cups Flour
300 ml/1&1/4 Cups Water
12 gms/1tbsp Yeast
645 gms/4 & 1/4 Cups Flour
12 gms/1 tbsp salt
300 ml/ 1&1/4 Cups Water
12 gms/1tbsp Yeast
Sift the flour and add equal amount of water to the flour. Make paste and then add the yeast to the flour and water mixture. Cover the bowl with a plastic film and leave it in a warm place for 2 hours.
After 2 hours, add 645 gms of flour, salt, water and yeast to the risen dough. Knead this dough thoroughly. Once the dough doesnt stick to your hands, wrap it in plastic and leave it to rise for another hour. Lightly dust the surface with flour, divide the dough to two parts and shape the baguettes. Let these prove for another half an hour. After half an hour spray some water on the baguettes and dust it with flour. Give the baguettes a few slashes so that they cook evenly on the inside as well. Now bake them in an oven for 15 to 20 mins at 230 degrees. Baguettes are not cooked in preheated oven, and they are cooked in steam. After baking them for 20 minutes in steam, you can take out the steam bath and bake them for 5 more minutes and let them cool inside the oven.
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Host: Nick Saraf
Director: Vaibhav Dhandha
Camera: Manjeet Katariya, Kawaldeep Singh Jangwal, Akshay Durgule
Editing: Ravi Varma
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited