This video is for my brother and anyone else who doesn’t like to knead bread dough but wants to eat a baguette-like bread!!🫶🏻
But more importantly, I am trying to satisfy my mentai fransu craving from seeing the DELICIOUS looking one from Full Full in Fukuoka.
I’ve never been but I want to go SO BAD!! 🥹
Has anyone gone?! Is it just as delicious as it looks?!
BAGUETTE-ISH INGREDIENTS:
Poolish (ferment 1 hour @ 40°C) — a pre-fermented starter made ahead of time to build flavor and structure before mixing the final dough:
• 60g semi-strong flour*
• 2.5g instant dry yeast
• 65g water
Baguette dough (wet ingredients):
• 100g semi-strong flour*
• 1.5g instant dry yeast
• 3g malt powder
• 138g water
Baguette dough (dry ingredients):
• 100g semi-strong flour*
• 6g salt
*Semi-strong flour (準強力粉) is between all-purpose and bread flour in protein content — the standard flour for French-style bread in Japan. If you don’t have semi-strong flour, mix bread flour + all-purpose 1:1, or use bread flour alone (reduce water by 5–10g).
ポーリッシュ（40℃で1時間発酵）— 生地を仕込む前に、風味と生地の強さを高めるために事前に発酵させておく生地：
・準強力粉* 60g
・インスタントドライイースト 2.5g
・水 65g
バゲット生地・液体材料：
・準強力粉* 100g
・インスタントドライイースト 1.5g
・モルトパウダー 3g
・水 138g
バゲット生地・粉材料：
・準強力粉* 100g
・塩 6g
*準強力粉は薄力粉と強力粉の中間くらいのタンパク質量を持つ粉で、日本ではフランスパン作りの定番です。手に入らない場合は、強力粉と薄力粉を1:1で混ぜるか、強力粉のみでも代用可能（その場合水を5〜10gほど減らしてください！)
#mentaiko #baguette #明太フランス
19 Comments
❤❤❤ I have baked some bread in my past and this is the first time I’ve come across such a recipe of this type of bread, especially if it’s Japanese this is so awesome. I’m just salivating wanting to try this.❤❤❤❤
These Baguettes look perfect! What temperature did you bake them at?
Unrelated but it’s always such an awesome shock to hear people who speak perfectly accented English and Japanese at the same time
Yess! I eat my mentaiko with cheese on sourdough toast very good!
I'm drooling, thank you for providing me the recipe, I'll try it one day
I've always wanted to try mentaiko but have been a bit nervous. I think this will be a good way to try it for me! (And thank you for the baguette tutorial) 🐰💜✨️
Woahh baking the baguette too? You’re so cool! 🤣
Hi do you have the exact measurements for the baguette 🥖 ?
Craving something I have never had? Yes, and it was raw salmon sushi. My fam usually only got cooked salmon sushi, so technically I have never had it raw. But once I did had it, the next week I'm craving it again
Leave it to the Japanese to create such….unique combinations. (Although, this is quite subdued tbh lol)
Hey this almost looks like préfou ! It's usually not baguette but a softer bread stuffed with butter garlick and herbs and put back in the oven to melt and crisp up like you did ! I love the magic that stems from France's and Japan's mutual love 💕
Can I please have the baguette recipe , it looks effortless 🥺
I read mental France, so I understood you were making something French you never ate. Somehow I wasn’t wrong 😂
Can we have the recipe pleaseee
Seeing this as a french who is currently craving basquette and tarama (tarama is a cod roe based spread) is hilarious
Your baguettes look really good and this looks yummy!
(Tho I've never seen someone cut a baguette this way 😂)
It kills me everytime I see someone cutting baguette that way lmaooo
Check out the Turkish bread it is smilar to this also super crunchy and fluffy inside
If it weren't for the subtitles I would have thought you were saying something waaaay different 👀
I raw soy marinated crab and I’ve never had it before but it looks so damn goooooodddd