After popular demand I finally made a baguette tutorial😀 it is long but comprehensive adn should give you all teh info you need to make a decent French baguette style bread at home.

My favourite part of all of Stéphane's videos: when he takes a bite of the finished products and makes the nom-nom noises. This boy loves his food.

Hello Stephane! Good job! Bread making is something that needs practice and learning either from a teacher or by trial and error! For your first attempts you did a great job. I have been making bread for many years at home and there are a couple of minor things I would suggest: First, after shaping the baguette, let it rise for at least 30 minutes to an hour (you need to see it increase some 25% to 50% in height). Not letting it rise is preventing the large bubbles to develop and you get the compact bread with the tiny bubbles. What is happening is that when you de-gas and shape the bread, the dough becomes compact and you need a second rise before putting the bread in the oven. The yeast needs to turn some more of the sugars into gas and that takes time. The other thing, the scoring works better if you do 3 or 4 scores at most, almost paralell to the length of the bread. That allows the bread to expand more evenly. when the scores are almost perpendicular to the length of the bread it will tend to bulge in the center instead of expanding uniformly. Thanks for the great video, the base temperature calculation is super useful!

@FrenchCookingAcademy

2 жыл бұрын

Hi Ag thanks for the tips I have another batch waiting I will try that out .👍

I just love watching your show. It’s so real, honest and unpretentious. It’s perfect …you make us….at least me…like you’re in the kitchen with us

I have boundless A D M I R A T I O N for French bakers. I know German bread, which is very good in its kind, Italian bread (from Puglia, e.g.) which is delicious, Turkish bread, Chinese 'bing' bread... But nothing compares to the aroma of a fresh French baguette with a quality butter on it and some good cheese or Spanish ham. The smell simply makes me crazy. With a good glass of red wine, it's the best food in the world.

Thank you for this very informative tutorial. I've been baking my own baguettes at home and I'm still learning. I'm glad I found you. Merci

Thank you, Stephane. I've watched many English speaking videos about making baguettes but none mentioned the equation for the water temperature. I saw it on two French speaking channels Boulangerie Pas a Pas and l'Ecole Internationale de Boulangerie but now that you explained it, everything makes sense.

Hi Stephane, overnight I tried your recipe, following your perfect instructions 100% - including all the hilarious resting times (I’m an impatient Dutchman).The result was just fantastic, confirmed by a true semi-french audience! It tasted completely authentic even though I used leftover plain supermarket flour (package was open >6 months..). It was airy, tasty, crunchy, all the good things you’d expect. Start to finish took 17 hours and eating the result took 20 minutes 😎 Will definitely repeat, with fresh flour!

Very nice 👌 thanks for the recipe. The crunch sounded delicious!

That laugh when you open the cut up. "Hehehehe, it's not too bad!" No. no it's not. Thanks for sharing!

It looks delicious and like real homemade bread!!! (Meaning not a factory manufactured bread) I love how you show how easy it is to make at home. I look forward to trying it. Thank you so much! ❤️

My sister is making bread and I know this recipe is going to blow her mind up! Merci!

Enormously helpful, interesting and fun. Thank you

Prepped the dough last night and was up at 4 am to get it in the oven this morning! Not bad for my first attempt, I'm already looking forward to my next attempt!

C'est fantastique, ton pain semble professionnel et delicieuse.

Watched the video, inspired, made today and we devoured it. Excellent!

Thank you will try it this weekend!

Impressive outcome for a home kitchen.

Thanks for putting this together! One of these days I'm going to give it a go!!!

Hi, Stephan! Haven't watched you in awhile...You got a new kitchen! It's beautiful! Thanks for the video. Always wanted to learn how to do it. Thanks.

Really nice video! What a work to to the research and making this video! 👍

Thank you for the recipe chef…….help me a lot since I still an amateur in baking

Mmm, looks wonderful!

I’ve just started making bread, trying to replicate the bread offered at my local (French) favourite restaurant.I’m excited about this.

WOW! Good job, I can almost smell and taste it - my home baguettes (with cheats - I use the middle rack to bake the baguette, with preheated pizza stones on the bottom and top racks, and a cookie sheet filled with water on the floor of the oven) work out quite well despite where I live (rainforest temperatures, humidity etc...). So far my best results come from using ordinary store bought ingredients and baking the baguettes in the outside clay pizza oven.

Thanks! will try this out. You make it seems so easy!

@FrenchCookingAcademy

2 жыл бұрын

You can do it! for sure

Loved your laughter when you cut it open. You have SUCCESS!!

Came out great

Yes!! Thank you ! 🤗

Mec t'es un dieu, je vais enfin pouvoir me faire des baguettes mangeables au Canada

Well done 👍🏻 Look and sound great

Its gorgeous 😊

Thank you chef

Very nice.

"I have to say.." *crunch* *crunch* "hmmm" *chew* "wow" *eats some more* I was salivating. That sound was very like the real thing and far better than what they sell as 'baguette' here in SEA. I miss proper baguettes. I need to give this a try.

Thanks for making French baguette baking more fun than intimidating :)

I bought a couche and failed my first attempt, so I am definitely extremely pleased with this and will be watching intently :D

Hi stephane ,Thank you for your video very interesting I will learn, one more thing I like your sound ☺️

Thanks!

I had no idea how complicated making a baguette would be. Thanks for this video

Wow! Good job! It looks great!

@FrenchCookingAcademy

2 жыл бұрын

Thank you!

The bread looks (and sounds !) very good indeed! I just want to throw in some tips, which in my opinion work very good. - Do the autolyse without the salt (helps to develop the gluten strength faster). - Add yeast and salt together afterwards (helps to calm down the yeast growth). - Let the dough rise for 3-4 hours room temperature before transferring to the fridge for overnight fermentation, (best is 24 hours total). - After forming baguette shape, let it rise covered at least for 45min to 1 hour. - Remove water tray from oven and let the steam out after 10 min. of baking. - Open the oven door a tiny bit (put a wooden spoon or similar between oven and door) for the last 5min of baking. - Best thing is to add some sourdough starter (which I know you dont wanted to cover in your video) which adds extra flavour and helps with the bigger bubbles too... Great Job anyway!

Such a badass...... perfect for both laymen and Chefs everywhere.

Bravo, if I can get mine to look as good as yours, I will consider it a success. Thanks.

Salut et Bonjour monsieur Stéphane, très bien très bien 👍 merci beaucoup

My husband bought a german dometic over with the ability to inject steam specifically for bread making and it works a treat. The bakers he learned at had a rule that was, to be consistent ingrediants by weight, water, egg, oil..etc because you cannot measure accurately volume but you can be to the gram with weight. What you cannot match is the facility, they had all ingrediants, proving racks, working room etc at fixed temperatures.. at home you just have to work with what you've got

Thank you! I had the wrong technique on the autolyze; I was under mixing and not resting long enough.

Love your new kitchen! 👍What is that wooden thing attached to the table? Looks like a mill. Thanks !

Congrats Stephane! Your bread is gorgeous! I want so badly to bake something but the heat/fire situation makes me not even want to turn on the oven. Meals are prepared in a slow cooker and then put either in the garage or outside so even that does not warm up the house -grimace. Soon, I hope to be more productive in the kitchen.

@darrylrouch9193

2 жыл бұрын

Could be a good time to practice your braises and salads.

I had no idea tap water would hurt the flavor of the bread. Great video my dude, lots of great tips.

I miss driving in France, the baguette de campagne is the best, i was eating without nothing on it. 🤤🤤🤤🤤🤤

I can only imagine how many times people asked for this, seriously or in jest.

Good Morning. Where is part 2. Part 1 was wonderful and informative. Thanks

I made it and its a little bit of a crumpet texture as my scale broke so I got the measurement differed but I persevered allowing it to wait in the fridge all night with hardly touching it at all and it's still crunchy, airy and really yummy

I make this bread once in a while; it's a far cry from the real thing you get in the specialized bakery of course, but it's pretty decent, delicious right out of the oven with some butter melting on top. Using the KitchenAid mixer is much better than kneading by hand in my experience. I usually skip the "autolyse" phase and have the dough rise in my (cold) oven overnight. For the steam, I open the oven every 5 minutes and spray water directly on the bread with a spray water bottle, it makes for a great crust. The rest is the same as in the video.

Merci, Danke, Gracias, Thank you! I love to make my bread...and on occasion, I have great results. The "TB" calculation is very intriguing. Do not worry too much about appearance...bread is meant to be eaten, and chewing has no prefence on looks (at least in my mouth). Now...do I wait until the heat wave has passed or, do I make bread late tonight when it is cooler?

"I'm very tactile. Always use your hands." Go, Stephane!!!

Great tuition Stephane! May I ask, if i want to double the amount should I double all of the ingredients, (yeast, salt etc?) Thanks!

Homemade bread is so good. That looks so good. Cheers, Stephane!

Stephane, the timing of this video could not be better! I have been on a mission to make the perfect crusty baguette for weeks now, and after studying lots of different techniques from French boulangers, I'm chuffed to see we arrived at a similar method! Here are few things I will share that made a big difference: 1. As someone else mentioned, it is critical to let the baguette rise for at least 60 to 90 minutes after shaping - it needs to recover some of that volume after you knocked a lot of air out of it. 2. Less yeast is better here, especially with an overnight rise in the fridge. The boulangers seem to use about 0.8% yeast-to-flour ratio. In my tests, I found the exact same recipe and technique (but with 0.8% yeast instead of 2%) gave a much better honeycomb in the crumb - those big air pockets that make the bread easier to digest and have better flavour. 3. Salt doesn't necessarily harm yeast - but it soaks up water, which yeast needs to activate. Many of the boulangers add the salt and yeast at the same time, after the autolyse. Then they add a little extra water (bassinage?). I do the same and my baguettes turn out fine. 4. Finally, I found that flour with a protein level around 11.5% made for a great, shattering crust. It seems like we don't necessarily need very strong bread flour, as the flour used for baguettes de tradition is medium protein. These are just things I found that improved my baguettes a lot...but I am sure people will have other ideas 😂😂

@tunapuppydotcom2117

2 жыл бұрын

Salt does indeed harm yeast - it kills it. If you ever get the chance to try, put some salt on fresh bakers yeast and watch the yeast turn into a puddle :)

That baguette is a gift from God. The same may be said for your cooking.

Awesome video. But may I be so bold as to ask if you can do a video on garlic bread please. Thank you.

If you can get it, add a few gramms of barley malt (about 4-5 g for 250 g flour) for additional crunchyness and texture!

Hi buddy, good effort 👏👏👏👍. For a better result, after kneading, do at least 4 stretch & folds , 45 minutes apart from each-other and then rest your dough overnight. Developing strong gluten is critical to getting bigger holes / open crumb and the stretch and folds (well developed gluten) will help you get that . When doing the shaping, roll and press down/seal each roll , before making the next roll and again pressing down , so as to create more surface tension. When slashing , go for almost vertical / diagonal slashes. Each subsequent slash, starts about 1cm next to and parallel to the first slash and starting about halfway down the first slash and so on, until you’ve done all the slashes. This is a bit hard to explain, without visuals , but hope you get what I’m saying.

@FrenchCookingAcademy

2 жыл бұрын

thanks for the tips 🙂👍

@arsulaksono881

2 жыл бұрын

so strong gluten is key to get big air pockets. I did 1 hour autolyse then kneed by hand. Last time I did 73% hydration to my baguette...but I still got small air bubbles.. is oven temp also a key factor ?

@planecrazyish

2 жыл бұрын

@@arsulaksono881 Yes, developing the gluten, by kneading and doing the stretch and folds, makes for a strong elastic dough, that will be able to contain the expanding gas , without collapsing. If the dough is weak, it will form the bubble and then burst and collapse again, only forming small bubbles . Higher hydration doughs also tend to form bigger bubbles. As for baking temperature, I bake my baguettes at 250 Celsius / 482 F and I spray water into the oven and use a tray at the bottom of the oven with boiling water, to generate steam. I get great results by doing these things.

That is an impressively large amount of work for a single loaf of bread :) I'm going to have to try

@FrenchCookingAcademy

2 жыл бұрын

you can apply the same technique with an equal amount of work for a larger batch. just multiply the quantities👍

@richardhaselwood9478

2 жыл бұрын

@@FrenchCookingAcademy I was thinking that

I'm reminded of when Julia Child made baguettes on her show one time and instead of adding water to a pan at the bottom of the oven, she opened it periodically and sprayed water into the oven using an old time bug sprayer. I always wondered why she didn't just put water in a pan.

I ADORE READING

Do you use Type 55 flour to make your baguettes?

This goes to show having the right equipment is half the battle.

With all due respect, 12:00, that's an old urban legend. Yeast and salt are good friends and work well together.

Refs & links to French flours and fresh baker’s yeast would be appreciated … I am in Florida and prefer online ordering if feasible … many thanks … I’ve watched you from close to the beginning way back … 👍👏

@FrenchCookingAcademy

2 жыл бұрын

Hi Arthur thanks for following the channel for so long. I got one address given by another subscriber but it si a shop locate in Australia. I will check of the use but I am sure you have plenty of suppliers there.

@AFeigenbaum1

2 жыл бұрын

@@FrenchCookingAcademy ~ I’ll look too … will let you know if I find anything useful // Je regarderai aussi … je te dirai si je trouve quelque chose d'utile [via Google Translate]

In the countryside we do not have all these extravagant flours and things anyway, and still make a good and more than passing French bread.

💜

Hey what kind of flour is generally used in French bakeries? Fresh ground, is it white or whole wheat?

@georgeprout42

2 жыл бұрын

See part 2 that he just uploaded 😉

Im fairly sure that I would trust anyone with such a decadent french accent to teach me about making a French baguette. Looks great. Im going to try.

I;ve been trying to make baguette in the past 9 months, but still couldn't get big air pockets... My max oven temp is 200 C. By looking at your technique, the difference was the overnight proofing. However, to my understanding ..you will need to final proof your baguette after shaping and let it rise again. My question is, if you let it sit overnight, does the yeast still have strength to rise in the following morning ? To my surprise you also didnt spray your baguette to get crunchy surface.... Second question: if I add more dry yeast.. will it create bigger air pockets ?

La baguette! La baguette! La baguette !

Baking that hot, I'm worried that nonstick baking sheets might damage the teflon coating. Is there a recommended sheet I can use or am I just being paranoid?

The process was easy. Dough behaved as it should have. Tastes great! However…..I could not elongate the final dough and it came out not quite cooked before the high oven temperature really was over browning it. I think I’ll put it lower in the oven next time.

Seems good, but we need more patience and all the equipmenst to make this. May be in the future I will try it.

use it top top french oinion soup

Hiya, this Part 1, I cannot find Part 2?

Thank you for this method. I have seen the one using a starter with I couldn’t do because I didn’t have a starter and I hate the flavour of sourdough. Can I double the quality for two baguettes?

maybe read Richard Bertinet's book "Crumb." And get Prof Calvel's book too

Is there a recipe ( ingredients?) Somewhere? I've been working on baguette but need to perfect!!

@FrenchCookingAcademy

2 жыл бұрын

all the ingredients are listed in the video description the written recipe will be published soon

Is the yeast supposed to go in after the first 45 minute wait period? The sound of your voice made it sound like you forgot to put it in. Just wondering because I'm making bread along side the video.

Can you do an episode in French , please?

💖

I miss Paris baguettes so much. The cheapest ones from all the random bakeries were all so delicious and I've never been able to find one remotely as good anywhere in the US.

sourdough bread is much healthier than bread made with yeast because the sourdough is a kind of pre-digestion of the gluten. industrial bread made is the reason why there are so many gluten intolerant people nowadays.

Was there ever a "next episode" Part 2?

I think it was about @26:05 I smeared good salty butter on my computer screen...

you did not say when to add the yeast I assume u added to the flour before the water

Looks good but a word of warning. Standard Parchment paper(max 400ºF) will burn in that hot an oven. You need a specific parchment or be very careful otherwise.

@FrenchCookingAcademy

2 жыл бұрын

I will add that in the video description thanks

A French musketeer officer once said, ready the Baguette

I would love to make this. Sadly, I live in a country (Norway) where you can't even buy strong bread flour. All bread here has the consistency of cake. It's disgusting garbage. :(

whoa what does french sourdough taste like? God I can only imagine how old some of the mothers are

Why didn;t you score it length wise (like is standard for a french baguette? The bread will open way better that way..)

Declaring that making French Baguettes is complicated is like saying makng a frech omlette is complicated. Neither is complicated to make but both are difficult to perfect.

@mrjimmienoone2130

2 жыл бұрын

Of course it's easy to bake something which LOOKS like a french baguette. But it's close to impossible to get the originial taste.

I do think home baking requires some olive oil in the dough. It's a trade-off as it makes the bread chewier but it also helps retain water which aids in longer baking times and lower temperatures. Personally I go for quite a bit of oil and salt in my bread making because it gives a lot of taste and texture.