Activate Yeast for Baguette Bread Recipes

Video Transcript

Hi I am Brandon Sarkis and on behalf of Expert Village. Today I am going to show you how to make a real French baguette. Alright remember that bowl I told you about with the water, this is the next step. This should not be confused with another step though. We are not going to use that for the actual water for the oven we are just going to use it for this part and in order to conserve dishes we will come back to it in a bit. I have got my yeast, I have got my warm water. A good way to do it is two cups of warm water and one cup of hot water and one cup of cold water right out of your faucet so it will not be too hot. What we are going to do is we are going to add our water to our bowl and we are going to add our yeast to our water and now we are going to mix that up once I found out what I did with my whisk. Now you can use a spoon or whatever, you want to make sure that you get all the yeasts off the sides of the bowl. Mix this up well and you want to make sure you dissolve it in the water and if the water is too hot it will kill the yeast which means the bread won't rise too well if at all. If it is too cold, it will not activate. You can see how it is turning this weird muddy sandy color. That is the color that you want it to turn. It will also let off this pretty funky smell but that is what yeast smells like so I need to make sure I get it all off the sides here and it looks like I have. Now what we are going to do is we are going to take another bowl and we are going to split our flour and our salt mixture. It does not have to be an exact half, a rough eyeball, but it should be about two cups. If you want you can actually get the measuring cups out but I am not going to bother. See there, well actually it is a little more than half. Do this, there we go. The reason you are doing half is that you were to put all this salt in there even with the flour you would kill the yeast. Also the other thing is that this is what needs to do the first rise and when we add the flour the second time we will do the second rise.

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