The Easiest Actually Good Baguette You Can Make at Home
Use my link and code BRIANL10 to get 10 extra trees planted in your name when you subscribe to Klima. I created this easy baguette recipe for the complete beginner and it's actually legit. It doesn’t require any special gear, but gives you that thin crispy crust and light, creamy interior that you want in a baguette.
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FOIL PAN:
HALF SHEET PAN:
STAINLESS BENCH SCRAPER:
BOOS BLOCK CUTTING BOARD:
BREAD KNIFE:
ESCALI DIGITAL SCALE:
KITCHEN AID MIXER:
MY FAV STAINLESS BOWL:
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RECIPE*
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▪225g or 1c warm water (90F/32C)
▪350g or 3c bread flour
▪10g or 1 3/4tsp salt
▪8g or 1 3/4tsp instant yeast
▪30g or 3Tbsp warm water (86F/30C)
Add flour and 225g/1c of the 90F/32C water to a bowl and stir to combine. When dough has combined into a shaggy ball, begin to squeeze and pinch the dough with a very wet hand. When the dough forms a less shaggy, more cohesive ball, add salt to top of dough. Cover dough.
In a separate container add yeast and 30g or 1/4c of the 86F/30C water and stir to combine. Allow both the dough and yeast mixture to sit for 15-20min. Add yeast mixture into the salted dough. Mix with a soaking wet hand by pinching and turning. Once yeast and salt are fully incorporated, cover and allow to rise at room temperature for 30 minutes.
Perform a strength building fold as shown @2:29. Cover and allow to sit at room temp for 30 more minutes. Perform a second strength building fold - see @2:59. Cover and allow to ferment at room temp for another 90 minutes.
Place a piece of well oiled parchment on an upside down sheet tray.
Flour work surface and dough and flip dough onto work surface. Divide dough into two equal pieces (300g each). Degas and preshape dough balls as shown @3:50. Cover and allow to relax for 15-20min.
Shape dough balls into baguettes as shown @4:22. Place shaped baguettes onto oiled parchment, cover and allow to proof at room temp for 60-90 minutes. I’m using the foil pan linked here: . After proofing, the baguettes should have risen by about 50-60%.
Spray well with water, then score the top of the baguettes, cover again with foil pan, and bake in a preheated 450F/230C oven for 30-35min, carefully removing the cover after 15 minutes of bake time.
*for reference, the “room temp” of my house at the time of filming this video was 69-70F/20-21C.
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IF USING A STAND MIXER:
Mix flour and water in a stand mixer on med low for 4-5 minutes or until dough forms a shaggy ball. Add salt to top and allow to sit for 15min. Mix yeast and 30g warm water an let sit for 15min. Mix yeast Into dough on low for 4-5 mins or until a ball forms. Cover and allow to sit fir 30 min. Follow above instructions starting with the first strength building fold.
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CHAPTERS
0:00 Intro
0:15 Mixing the autolyse (flour and water)
1:37 Mixing the yeast into the dough
2:26 Strength building fold 1
2:58 Strength building fold 2
3:09 Shaping and proofing the baguettes
6:02 Offset your carbon footprint with Klima
7:06 Scoring and baking
9:14 Let's eat this thing
#baguette #beginnerbaguette #baguetterecipe
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The Man Who Killed Millions and Saved Billions
Fritz Haber is the scientist who arguably most transformed the world. Part of this video is sponsored by Wren. Offset your carbon footprint on Wren: For the first 100 people who sign up, I will personally pay for the first month of your subscription!
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A huge thanks to Dan Charles for writing a fantastic biography of Fritz Haber, for taking the time to talk to us about it, and providing valuable feedback. This video would not be what it is without his contributions.
Thanks to Tom de Prinse from Explosions and Fire for helping us with the chemistry of explosives. If you like explosions and/or fire, you will love his channel.
Thanks to Michael Kuiper of CSIRO for the animation of the composition of air -
Special thanks to Sonya Pemberton, Karl Kruszelnicki, Mary Dobbie, Olivia McRae, and the patreon supporters for giving us feedback on the earlier version of this video.
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References:
The primary reference used is Vaclav Smil’s excellent book, Enriching The Earth –
Smil, V. (2004). Enriching the earth: Fritz Haber, Carl Bosch, and the transformation of world food production. MIT press. –
Mastermind: The Rise and Fall of Fritz Haber, the Nobel Laureate Who Launched the Age of Chemical Warfare, by Dan Charles –
Stoltzenberg, D. (2004). Fritz Haber: Chemist, Nobel Laureate, German, Jew. Chemical Heritage Foundation. –
Postgate, J. R. (1982). The fundamentals of nitrogen fixation. CUP Archive. –
Miles, A. G. (1992). Biological nitrogen fixation. –
Friedrich, B., & Hoffmann, D. (2017). Clara Immerwahr: A life in the shadow of Fritz Haber. In One Hundred Years of Chemical Warfare: Research, Deployment, Consequences(pp. 45-67). Springer, Cham. –
Da Silva, G. (2020). What is ammonium nitrate, the chemical that exploded in Beirut. Sci Am, 5. –
Rodrigues, P., & Micael, J. (2021). The importance of guano birds to the Inca Empire and the first conservation measures implemented by humans. –
Allison, F. E. (1957). Nitrogen and soil fertility. Soil, the, 85-94. –
Crookes, W. (1898). Address of the President before the British Association for the Advancement of Science, Bristol, 1898. Science, 8(200), 561-575. –
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Special thanks to Patreon supporters: RayJ Johnson, Brian Busbee, Jerome Barakos M.D., Amadeo Bee, Julian Lee, Inconcision, TTST, Balkrishna Heroor, Chris LaClair, Avi Yashchin, John H. Austin, Jr., OnlineBookClub.org, Matthew Gonzalez, Eric Sexton, john kiehl, Diffbot, Gnare, Dave Kircher, Burt Humburg, Blake Byers, Dumky, Evgeny Skvortsov, Meekay, Bill Linder, Paul Peijzel, Josh Hibschman, Timothy O’Brien, Mac Malkawi, Michael Schneider, jim buckmaster, Juan Benet, Ruslan Khroma, Robert Blum, Richard Sundvall, Lee Redden, Vincent, Stephen Wilcox, Marinus Kuivenhoven, Michael Krugman, Cy 'kkm' K'Nelson, Sam Lutfi, Ron Neal
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Written by Petr Lebedev, Derek Muller, Felicity Nelson and Kovi Rose
Edited by Trenton Oliver
Animation by Jakub Mistek, Fabio Albertelli, Ivy Tello, Alex Drakoulis, Nils Ramses Kullack, and Charlie Davies
SFX by Shaun Clifford
Filmed by Petr Lebedev, Derek Muller and Raquel Nuno
Photo of nitrogen deficiency in rice from
Additional video/photos supplied by Getty Images
Music from Epidemic Sound:
Best And Worst Breads For Diabetics
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Watch this video as we explore the 4 worst breads diabetics should definitely avoid and the 5 best breads you can eat with diabetes… and how they influence your blood sugar.
The 4 Worst Breads For Diabetics:
#4. Gluten-Free Bread
This bread option has been proven to increase the risk and symptoms for diabetes. It is noted that a lack of gluten implied a lack of fiber which causes your body to absorb food more quickly… resulting in high blood sugar.
So before you consider eating gluten-free bread, make sure to look at what it contains.
#3. Bagels
Bagels can have a detrimental impact on your blood glucose levels… no matter what you eat them with.
Since a frying process is required to make bagels, these are high in carbs and saturated fat. And for diabetics, this can lead to a strong spike in blood sugar.
#2. Brioche Bread
Brioche bread includes egg and milk bread, any pastries filled with butter, burger buns, croissants, and viennoiseries.
This type of bread requires a large amount of dairy, saturated fat, refined white flour, and sugar. This means that when you eat brioche bread, you will consume a high amount of carbohydrates.
#1. White Bread
White bread is categorized as a simple carbohydrate and contains a high amount of refined starch. This results in a rapid spike in blood sugars.
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The 5 Best Breads You Can Eat with Diabetes
#5. Sourdough Bread
Sourdough is digested more slowly, thanks to its baking process. A regular sourdough recipe will average a low glycemic index of 53.
And it has been shown that Sourdough causes a slower rise in blood sugar compared to the spike you can experience with white bread.
#4. Wholegrain Bread
Wholegrain bread is beneficial in many ways especially for diabetics. Eating grains in their whole form has shown to reduce the risk of obesity, heart problems, and complications for type-2 diabetes.
#3. Rye Bread
With its darker color and earthy taste, a rye loaf of bread is a great option to explore for those with diabetes. This type of grain is easier on blood sugar levels as rye bread is filling, and digested slowly by the body.
#2. Soy-Linseed Bread
This type of loaf is rich in protein. While soy-linseed bread may look like seeded white bread, it is more beneficial for digestion and blood sugar. Eating soy-linseed bread in moderation may be nourishing and beneficial for diabetics.
#1. Sprouted Multigrain Bread
There’s nothing better than finding a freshly baked loaf of sprouted multigrain bread. It’s filled with healthy grains, so there’s no need for diabetics to turn away!
The bread is easier to digest, has fewer carbohydrates, and it’s gentle on your blood sugar levels.
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