(upbeat music) - This is the best damn sandwich I ever ate. It's a baguette with brie and butter. I had four of these damn things every day I was there. You got to try this. Here, go ahead. Eat it, go ahead. Go ahead. - Whoa, yeah. - [Andrew] Hey, what's up guys. Welcome back to Binging with Babish. For this week, we're taking a look at the butter and brie
baguettes from "Twin Peaks". As you can see, I've already got some nice
brie and some nice butter. So, there's only one thing missing. Some bakery fresh Persian baguettes. Which we're going to make by starting with an overnight poolish. Which is a very fun word used
to describe a quick preferment that improves both texture and flavor. We're simply mixing together
120 grams of bread flour, a little tiny pinch of instant yeast, and half a cup, or 118 grams, cool water. Tiny whisk until no dry flour remains. And you're left with a
sufficiently gooey goo. Cover, and let it sit at room temperature for at least 12 hours, up to 18. When you return, it should
look very much the same, but, upon removing the lid and plunging your fingers into it, you will find it has transformed into a nice fermented
smelling, very sticky, ectoplasmic goop. Which we are now going to
add to the final bread batch. 420 grams of bread flour, four and a half grams, or one and a half
teaspoons, instant yeast, and tiny whisk in order to
protect the yeast from the salt. 12 grams, or two teaspoons,
worth of kosher salt. And a little more than
a cup, or 255 grams, of lukewarm water, along with our starter. Mixed together with a rubber
spatula until just combined. And then it's time to start
getting your hands dirty. Because we are kneading
this dough by hand. Once a shaggy dough forms, turn it out onto an unflour-ed work
surface, and get to kneading. Now, this is a pretty high
hydration dough, about 68%. So, it's going to be very, very sticky. Which, if you are a decidedly
unprofessional baker, like me, is going to be
very, very hard to knead. So, we're going to resort to
the good old slap-and-fold. Basically, just pick the dough up, slap it down on the table,
and fold it over itself. Repeating for anywhere
from eight to 15 minutes, depending on your forearm strength. If you need a break from this
repetitive and violent act, you can stop and do a
little traditional kneading. No matter how you do it, the end game here is gluten formation. Either way, all you're really doing is stretching the dough out, and folding it over on itself, until the dough is soft and elastic, and passes the window pane test. Indicating that you have a strong and well-developed gluten network, ready for a one and one
half hour long bulk ferment. That is the act of letting
the unshaped dough rise, covered at room temperature
for an hour and a half. But, we're going to cheat, and strengthen our dough's gluten network by doing a couple lift-and-folds. Halfway through the bulk ferment, we're going to lift
the dough from the edge and fold it into the center, five or six times, rotating as we go. This is going to help compensate for our lack of experience
and upper body strength. After another 45 minutes, we ought to see some good bubble action. And it will be time to
divide and shape the dough on a lightly oiled work surface. I'm dividing this dough to four parts, which is going to make for
some pretty small baguettes. Something that, at the
time, I didn't know. So, we're going to pretend that
this is our practice round, as we shape these pieces into balls, stretching and tucking
the dough under itself until the top is taut. Covering and letting rest for 15 minutes, so the gluten relaxes, and then beginning the
baguette shaping process. First with patting the whole thing out into a rough rectangle. No particular size, just as
rectangle-y as you can get it. Then starting, with the
side closest to you, we're going to fold in towards the center. Repeating with the
other side of the dough, and pressing vigorously to seal. Then we're repeating this action, but just one little bit at a time, pressing down with the heel of our hand, making sure that the
seam is tightly sealed. You should also hear lots
of air bubbles poof-ing out, like miniature farts. With that done, we're
going to start pressing and rolling out from the center, increasing the pressure as we get towards the
outside of the dough, so as to taper the ends, forming the dough into something sort of
resembling a baguette. Which, I'm going to try
baking two different ways. First, in a baguette loaf pan, which is a sort of trench shaped pan, filled with lots and lots of little holes. We're to place this
inside of a proofing bag, and inflate it, like a
child's birthday balloon. And let it rise for about 45 minutes. The other two, we're going
to do the traditional way, in what the French call a couche. Which, is basically
just a large linen cloth that we're going to heavily
flour and fold into trenches, in which our loaves can rise
under a lightly dampened cloth. Again, for about 45 minutes. Once everybody's just
about doubled in size, it's time to score. Which, ideally you want to do with a bread lame or razor blade, but, we're just going to do
with the sharpest knife we got. Five long diagonal slashes, the ends of which should overlap. The other two loaves I'm placing on a well flour-ed pizza peel, because they're headed onto a pizza stone. 450 Fahrenheit for anywhere
from 17 to 20 minutes. As you can see, the loaves from the specialized
baguette pan look nice and evenly brown. We want an internal temp between 195 and 205 degrees Fahrenheit and a deep brown crust. And as you can see, my scores
were not nearly deep enough, which resulted in some blowouts
on the side of the loaf. But, this is still some
really gorgeous bread. A shatteringly crisp crust
and a chewy open crumb, and a nice complex flavor
from the overnight ferment. They say that eating bread
still hot out of the oven will give you a stomach ache, and I could not give less of a (bleep). Now our pizza stone loaves
are headed out of the oven, and they kind of look a
little bit nicer to me. A little lighter on the bottom, a little darker on the top, and as you can see, I did a
slightly better job of scoring. It's still not good enough. So, we're starting again, this time using a stand
mixer for obvious reasons. Everything the same, except I'm upping the
secondary water to 270 grams, giving the dough a hydration of 72%. And this time, for more robust baguettes, I'm dividing the dough in half instead of quarters. Rolling out and shaping, proofing in my couche, this time for a full hour to make sure that
they're not under-proved. And just for another experiment, I'm baking one on a rim baking sheet and the other on the pizza stone. And both are being sprayed generously with water before going into the oven. Does this comply with
the scientific method? No, not at all. But the pizza stone method
prevailed once again. And the spritzing of water gave us an incredibly crackly crust. They say that you can hear good breads. So, let's listen in. (bread crunching) Now that's the kind of crust I'd want to demolish the roof of my mouth when I eat this sandwich. First, we're going to cut
it in half length-wise, and inspect our nice,
irregular, air-y crumb. And then, this sandwich
only has three ingredients. Read, the absolute best
high quality French butter that you can get your hands on, which we're going to slather
on both sides of the bread, and lightly salt if
your butter is unsalted. And lastly, a generous
stack of sliced French brie. Remember that when
you're following a recipe as simple as this one, you want the absolute best ingredients that you can get your hands on. Top it up, and that's it. All there
is left to do is consume it with all the slime-ball energy
of a "Benjamin Horne" type. First, we're going to give
it an uncomfortable sniff, and tear into it from the side, like some kind of animal. And, I'm going to speak to you honestly, from the heart right now, this was genuinely one
of the best sandwiches I've ever had in my life. Rich, creamy butter and brie, tucked into a flavorful,
chewy, crispy baguette, still warm out the oven. It seriously makes you want
to eat it like a sociopath. And, as you can see from my body language, I like it. But, this is "Binging with Babish", and we're not letting a sandwich go by without a cross section. Even if it's kind of lame looking. It doesn't taste lame
looking (muffled speaking). (upbeat music)
I literally just made this for the first time and it was fantastic. I used Kerigold butter and the taste was phenomenal. Oh and I warmed the baguette just a little to make it more lovely.
This is incredible Jer!
"It makes you want to eat it like a sociopath."
My son oven roasts leeks that we add to this sandwich.... it’s amazing!!!!
S M O K E D C H E E S E P I G
Will Babish ever make a Smoked Cheese Pig?
“Always a pleasure”
In case you missed Babish's last Twin Peaks recipe: https://www.youtube.com/watch?v=nEoSBL25RO4
This is great! My fiancé and I had these on my birthday and watched twin peaks. <3
it was delicious, magical & full of ominous whooshing