21 күн бұрын
2 ай бұрын
4 ай бұрын
7 ай бұрын
7 ай бұрын
7 ай бұрын
Пікірлер
@ClarkIsraeli 4 күн бұрын
BIG MISTAKE. First cook the Phyllo without anything until phyllo color becomes golden. Now add your fillings and cook 10-12 minutes, this way you will not notice a raw smell from the phyllo.
@user-wl3fq5px6c 5 күн бұрын
в как готовить, если нет рецепта?
@user-cw2ov6ew9v 4 күн бұрын
В субтитрах всё ведь прописано.
@user-wl3fq5px6c 4 күн бұрын
@@user-cw2ov6ew9v плохо прописано:((
@hazydays7558 12 күн бұрын
Where is recipe?
@RECIPESwithMARYA 21 күн бұрын
Wow, I enjoyed the video until the end. I am always waiting for you. Enjoy today. Thank you for the very beautiful video. Thank you for teaching.
@CookWithSzymon 21 күн бұрын
Thank you very much
@elenagolushkyna1433 23 күн бұрын
Невероятно вкусно и просто, спасибо.
@ShompasCookingCorner-hs6fc 25 күн бұрын
So tasty and delicious ❤❤
@CookWithSzymon 24 күн бұрын
Thank you 😋
@taircalm Ай бұрын
Wow this is creative!
@CookWithSzymon Ай бұрын
Thank you for your comment
@pedagogaleo Ай бұрын
Adorei. obrigada
@CookWithSzymon Ай бұрын
Obrigado, convido você a assistir a outros vídeos no meu canal.
@AnnaKucharska23 2 ай бұрын
Wow…..😊
@gregd1218 2 ай бұрын
There's no need to remove from the bowl to fold, leave it in and Dave yourself time and effort. Also look at videos on proper shaping for your baguette because you're missing a lot of steps on that part. But the result is not bad looking so well done on that
@dr.peterscroll422 2 ай бұрын
Brilliant. I must try this soon and confirm that it works well as shown in your video.
@CookWithSzymon 2 ай бұрын
Please do!
@dr.peterscroll422 2 ай бұрын
@@CookWithSzymon I made 2 loaves of baguette using 400 grams of bread flour because strong bread flour is three times the price of bread flour. So I don't have any strong bread flour at home but I added 2% of gluten to make it like strong bread flour. Your recipe shows 73% water so I added 292g of water, 2% yeast and 2% salt. Normally, when I make bread I use 62% water. I used to experiment with 80 to 90% hydration about 10 years ago but kneading became too difficult due to the stickiness of the dough. This time the dough did not look as wet as in your video. Then my mother wanted to go marketing and shopping so I left it to rise. It was 2.5 hours before we came back. So I decided to make it like a Straight Dough recipe, by punching down the dough and let it proof again, but without much kneading. Only some kneading and flour on table to make the shape of a baguette. It rose well and I cut the top with a knife as I don't know where I had kept the razor blade. Baked it for 50 minutes and after cooling down for 3 or more hours had the sliced bread with butter. Your recipe is excellent. The baguette was delicious but not as many large cavities as shown in your video but much larger than bread made from bread flour. Thanks.
@dr.peterscroll422 2 ай бұрын
I think this is the original French Baguette recipe. Nowadays everyone is using some form of preferment. If my oven at home was big enough I could call it French Baguette.
@antoups 3 ай бұрын
Try the slap and fold technique
@CookWithSzymon 3 ай бұрын
Thank you for your comment
@CooksCreationswithme 4 ай бұрын
Looks too yummy and apeatizing ❤ Have a great day Stay blessed and connected 💞
@CookWithSzymon 4 ай бұрын
Thank You
@AnnaKucharska23 5 ай бұрын
Extra😊
@chanascreations 6 ай бұрын
Wow, this looks amazing !!
@misst.e.a.187 7 ай бұрын
I doubt anyone from Tuscany would add Parmegiano to that dish
@CookWithSzymon 6 ай бұрын
Thank you for your comment.
@artfinityandbeyond 7 ай бұрын
Omggggg it looks so delicious i have to have the full recipe! Can u post it and pin it in the comments?
@CookWithSzymon 7 ай бұрын
Creamy Tuscan Salmon | Garlic Butter Heaven! kzfaq.info/get/bejne/bpxlmJWm0dq3ZJ8.html
@melj3880 7 ай бұрын
You meant to say fish?
@CookWithSzymon 7 ай бұрын
Thanks, bugs when posted😁
@shameljh3786 7 ай бұрын
Wish i could eat this plalatable salmon ...looks flavourful 🤤❤️
@CookWithSzymon 6 ай бұрын
Thank you 😋