Mix Yeast & Flour for Baguette Bread Recipes

Mix Yeast & Flour for Baguette Bread Recipes
Hi I am Brandon Sarkis on behalf of Expert Village and today I am going to show you how to make a real French baguette. We are going to mix this right into our bowl. Here is the fun part. You get to use your hands again. Make sure that you don't have any jewelry on and that your hands are nice and clean. I just washed mine again. Although it should be noted also that when dealing with yeast or dealing with anything you are going to cook with your hands don't use any soaps that have any strong perfume smells in them or don't use any hand sanitizers with the alcohol. If you are going to do that make sure you rinse it off because the alcohol will kill the yeast. What we are doing is that we are going to play with this for several minutes. I just got one finger and I am just stirring it up with my finger for the time being because I might have to add a little more of that salt mixture. It is looking a little wet still. We want it to actually form something resembling a dough. Let's put a little more of that in there. Like I say I don't want it like pizza dough but I do want it to look at least something like a dough. See how it is looking now. It is starting to pull away from the sides of the bowl. That is what I am looking for. Also if you are going to do something like this make sure you cut your fingernails because you may have some gnarly stuff under your fingernails or you could be carrying some pretty gnarly stuff under your fingernails. I am just using my finger. I guess you could do this in a mixer but you are not making it the way that you are supposed to. You are supposed to get your hands dirty when you are cooking because that is the fun part. I am also making sure that I am pressing to the bottom of the bowl to make sure that there are no flour lumps stuck to the bottom of the bowl which I can tell there is not right now. It is still coming up a little bit wet. See it is still a little gooey. Oh you know what, what's a little more flour. This should do it right here.