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These are the user uploaded subtitles that are being translated: 1 00:00:18,882 --> 00:00:22,573 170g water (slightly cold water) 2 00:00:23,911 --> 00:00:26,053 2g yeast 3 00:00:26,458 --> 00:00:29,743 mix well 4 00:00:30,977 --> 00:00:33,655 T55 225g (all-purpose flour if not) 5 00:00:34,412 --> 00:00:36,242 4g salt 6 00:00:36,648 --> 00:00:39,970 Coat the salt with flour 7 00:00:41,256 --> 00:00:45,704 make the dough into a lump with spatuala 8 00:00:47,341 --> 00:00:53,310 Knead the dough for 2 minutes with a spatula 9 00:00:54,790 --> 00:00:59,713 The dough is so sticky that it sticks to your hands. 10 00:01:00,558 --> 00:01:05,879 Cover with cling wrap and refrigerate for 30 minutes 11 00:01:09,067 --> 00:01:10,531 30 minutes later 12 00:01:12,486 --> 00:01:15,938 put water on your hands 13 00:01:17,400 --> 00:01:21,000 I'll do the first fold 14 00:01:22,022 --> 00:01:25,900 Fold the four sides once 15 00:01:27,000 --> 00:01:31,081 Be careful not to tear the dough 16 00:01:33,688 --> 00:01:39,759 throw the dough to the bowl about 10 times 17 00:01:40,903 --> 00:01:46,406 I will do this process a total of 3 times. 18 00:01:47,234 --> 00:01:52,218 Cover with cling wrap and refrigerate for 30 minutes 19 00:01:53,486 --> 00:01:56,743 30 minutes later 20 00:01:57,272 --> 00:02:02,728 do the second fold 21 00:02:06,000 --> 00:02:10,340 Similarly, in the refrigerator for 30 minutes 22 00:02:11,361 --> 00:02:14,215 Another 30 minutes passed 23 00:02:14,760 --> 00:02:19,233 This is the last fold 24 00:02:25,997 --> 00:02:30,531 Cover with cling wrap and ferment in a warm place (27℃) (1 hour 30 minutes) 25 00:02:31,376 --> 00:02:34,968 I'll let it mature overnight in the refrigerator (about 15 hours) 26 00:02:36,271 --> 00:02:41,006 The next day (after 15 hours) 27 00:02:42,979 --> 00:02:44,514 Flour (bread flour) 28 00:02:45,076 --> 00:02:47,276 spray on the cutting board 29 00:02:48,686 --> 00:02:50,406 flour again 30 00:02:50,794 --> 00:02:54,189 Sprinkle enough on top of the dough. 31 00:02:55,352 --> 00:02:59,908 Separate the edges of the dough with a scraper, then 32 00:03:03,149 --> 00:03:09,000 Allow the dough to come out slowly without shaking the bowl. 33 00:03:09,669 --> 00:03:13,603 Now sprinkle flour in the middle. 34 00:03:14,413 --> 00:03:17,763 then divided into two 35 00:03:18,538 --> 00:03:21,413 separation 36 00:03:22,012 --> 00:03:24,013 flour in hand 37 00:03:24,894 --> 00:03:28,525 Fold the top and bottom of the dough 38 00:03:30,322 --> 00:03:34,400 Lightly roll it into an oval shape. 39 00:03:35,051 --> 00:03:39,139 Be careful not to let the bubbles fall out 40 00:03:39,580 --> 00:03:43,683 I'll put it where the flour is sprinkled. 41 00:03:44,633 --> 00:03:48,494 Cover with cling wrap and leave for 15 minutes 42 00:03:49,376 --> 00:03:52,018 after 15 minutes 43 00:03:56,651 --> 00:03:59,631 Flip the smooth side down 44 00:04:00,247 --> 00:04:04,757 Press lightly to release large bubbles. 45 00:04:06,096 --> 00:04:10,521 Fold 1/3 of the dough 46 00:04:11,632 --> 00:04:17,242 Turn in the opposite direction and fold once more. 47 00:04:22,596 --> 00:04:29,102 Sprinkle flour in between to prevent the dough from sticking. 48 00:04:30,952 --> 00:04:36,616 Fold the dough one more time 49 00:04:40,932 --> 00:04:44,142 Put the flour on the lower part of the palm 50 00:04:45,093 --> 00:04:54,793 Fold in half and glue the seam 51 00:05:00,394 --> 00:05:06,462 Now I'll roll it lightly to make it the same thickness 52 00:05:11,024 --> 00:05:12,826 carefully 53 00:05:13,689 --> 00:05:18,918 Place it on a piece of paper dusted with flour. 54 00:05:19,711 --> 00:05:22,737 Fold the paper so that it ferments evenly. 55 00:05:23,389 --> 00:05:26,247 Cover with cloth or wrap and ferment (30-40 minutes) 56 00:05:27,797 --> 00:05:30,000 Is it going well? 57 00:05:30,757 --> 00:05:38,153 If you touch the dough and come back halfway, you're good. 58 00:05:39,192 --> 00:05:44,100 Cover again with cloth or wrap and refrigerate for 30 minutes (important) 59 00:05:46,267 --> 00:05:49,794 30 minutes have passed 60 00:05:51,238 --> 00:05:54,775 Remove carefully from the cold pan 61 00:05:57,382 --> 00:06:01,384 transfer to oven pan 62 00:06:03,129 --> 00:06:08,364 sprinkle with flour 63 00:06:09,314 --> 00:06:14,341 Apply lightly with your hands 64 00:06:16,930 --> 00:06:21,896 It's a bit difficult, so it's helpful to underline it beforehand. 65 00:06:27,074 --> 00:06:32,009 Now cut vertically 3~4mm depth 66 00:06:39,125 --> 00:06:44,042 Tilt the knife slightly and cut 2mm depth 67 00:06:49,238 --> 00:06:52,257 Now cover with a teflon sheet or paper paper 68 00:06:52,803 --> 00:06:55,915 Place in an oven preheated to 240°C (470°F) for 40 minutes. 69 00:06:56,286 --> 00:07:00,137 Quickly spray water 20 times. 70 00:07:01,072 --> 00:07:03,893 240°C (470°F) 10 minutes 71 00:07:04,615 --> 00:07:08,206 Remove the paper after 10 minutes 72 00:07:09,072 --> 00:07:11,802 230°C (450°F) 10 minutes 73 00:07:14,345 --> 00:07:16,505 complete 74 00:07:23,216 --> 00:07:26,617 crunchy sound 75 00:07:26,865 --> 00:07:30,502 The savory smell vibrates 76 00:07:38,978 --> 00:07:43,387 There are many large and small pores inside 77 00:07:44,076 --> 00:07:47,317 butter 78 00:07:47,916 --> 00:07:50,490 Cheese 79 00:07:50,896 --> 00:07:53,486 ham 80 00:07:56,312 --> 00:08:00,262 Should I go on a picnic? 81 00:08:03,937 --> 00:08:06,879 Simple but really tasty 82 00:08:11,170 --> 00:08:14,858 You can make baguettes professionally at home 83 00:08:15,971 --> 00:08:21,192 A perfect baguette, crispy on the outside and moist on the inside 84 00:08:26,154 --> 00:08:32,836 Much tastier than the bakery 6032

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