Love this recipe and process. My baguettes are coming out amazing. Just wondering if you have any advise on the quantity of starter/yeast for a 1hr bench rest then 15-17hr cold ferment (in fridge)... thanks

7 күн бұрын

Ohh Thank you So much 🙏🏻 You’re Welcome ❤️

Your matter-of-fact, clear communication and masterful baking would go over super well in States .... please! more English videos ;-) Merci

16 күн бұрын

Thank you so much ❤️ you're welcome 🙏🏻🙏🏻 I Hope so

I've been baking for just about 30 years but I was a cook by profession. I've always handled my doughs like a cook. Boy, have you changed the way I'm looking at things. Thank you so much for this video. I'm going to "up" my game after this. Great vid. Thanx for posting.

8 ай бұрын

Oh thank you so much and thank you for your message ! See you soon 🙏

Love your videos and always follow with English subtitles, it was a very nice surprise to hear you do this video in English 👍🏻 Thank you, and hope you are planning to do more for your English fans 🙏🏻

8 ай бұрын

Thank you so much you're welcome !! I hope too , i will make some videos in english soon

Hello, this is the first time I've seen a video with you speaking English, you speak very well! 😉I just wanted to say that I love your recipes and I am now providing baguettes, sourdoughs, etc. to the neighborhood and my husband's workplace each morning... just because I LOVE making the breads! So, thank you!! I love and recommend all your recipes and videos! ❤

25 күн бұрын

Ohh🙏🏻🙏🏻😁 Thank you so MUCH !! It’s so Nice !! You’re welcome in bordeaux !!

Omg so nice .. please show us more about the great French bakery. I love it .

5 күн бұрын

Thank you So much 🙏🏻 You’re Welcome ❤️

@user-xr6uo2rb6g

5 күн бұрын

May I ask a question? You explained how to determine the correct water temperature. But how is the **Température de base** (base temperature) established? Does each recipe have its own base temperature, or why is it sometimes 65 and sometimes 85? Unfortunately I can’t speak French and so I could not understand clearly on your videos .

I love your videos Fabrice . Been watching your french language ones for a few years and even my French has improved as well as my baking. Thank you for doing this in English as I know you have many fans over here in the UK and the Anglospere in general. Bon chance.

8 ай бұрын

Ohh thank you so much ! I know and this why .. I want to make many videos in English

@anarchocyclist

8 ай бұрын

*bonne

@jacobcohen9205

8 ай бұрын

@@anarchocyclist Not in Catalonia SW France, amigo.

👍👍👍... Bonjour Fabrice, thanks a lot for this wonderful recipe and the video.. In english it's easier for me, to follow your instructions. 😊 I was born near the french border, to the Region Alsace. In the primary school, I'd learned a little of the french language, but I've never practist it, so I forgot the most😳. Now, I'm living in the northern part of Germany. But I will never forget the smell and the unbelievable taste of a fresh baken Baguette from the Bakery shop!!!!! Whenever I visit my hometown, the first stop ist a bakery in Wissembourg!!! I've already tried a few recipes and techniques. Next time I'll try yours. T65 floor is ordered, all I need is a good starter!! I would be happy if there was a recipe for this too...! Je te souhaite, à toi et a tà famille, une bonne annèe 🍾🎆🍀....Beaucoup de salutations d'Allemagne...Caroline 😊

4 ай бұрын

Thank you so much you're welcome 🙏🏻

@carolinesanwald2213

4 ай бұрын

@ 👍❤️

I love how dedicated and knowledgeable you are at baking, I wish everyone was the same in their respective field

8 ай бұрын

Thank you so much you're welcome 🙏🏻

Fabrice, THANK YOU VERY MUCH for doing this also in English, I've watched most of your youtube's in French and use you tips and advice but this is so much easier. Hope you will do this more often?

6 ай бұрын

Yes, thank you so much, match I really Want to Make more Video in English

This recipe is so good. I baked it so often from your french video. It works everytime!

8 ай бұрын

Thank you so much you're welcome !! You can send your fotos on Instagram

Super Fabrice ton anglais est pas mal bravo les anglophones vont adorer 👍👍

8 ай бұрын

Merci du compliment à très bientôt

Bravo Fabrice! Hope you’ll have a massive English audience too! 👍

8 ай бұрын

Thank you so much !! I hope too .

Love this video, can't wait to try it myself!

Ай бұрын

You’re welcome !!

SImply perfect. Congrats!

18 күн бұрын

Thank you so much you’re welcome

Man oh Man i can smell it from here in Canada You Monsieur are a Master Baker! Thanks fir sharing your secret!!😊

3 ай бұрын

Oh thank you so much you're welcome

Wow what a great video. Will be watching carefully all of your other videos. Please keep them coming. Your English is excellent. Cheers from Canada

6 ай бұрын

Thank you so much you're welcome 🙏🏻

Thanks for the awesome channel and recipe!

4 ай бұрын

Thank you so much you're welcome

Beautiful video and the baguette looks perfect ❤

Ай бұрын

thank you so much !!! you're welcome

Fantastic step by step guide.🎉🎉🎉

8 ай бұрын

Thank you so much 🙏🏻

OMG! Première vidéo in English! Fantastic! I'm so proud of you! Well done!

8 ай бұрын

Ohh thank you so much you're welcome 🙏🏻

Fantastic! I can’t wait to try it.

5 ай бұрын

Thank you so much you're welcome

Well done, proud of you!

8 ай бұрын

The best teacher ever

Great video Fabrice!

8 ай бұрын

Thank you so much

Great video! ... I'm going to give it a try for sure!

8 ай бұрын

Thank you so much you're welcome and you can share your fotos on Instagram

Finally I succeed in the baguette at home and it was an open crumb baguette and beautiful crust.

Ай бұрын

Thank you so much you're welcome

Excelente 💯🥖, muchas gracias!

8 ай бұрын

Muchas gracias !! soon in Spanish 😁

Awesome Baguettes.👍Perfect!!

2 ай бұрын

Thank you so much you're welcome

Super nice that you did a baguette at home session in English! Thanks a lot for sharing the water temperature calculation at the begining. One question: How is the base temperature defined? Is 65°C a typical base temperature for baguette but other bread types have different base temperatures? Its a new concept to me but super interesting! Thanks a lot!

2 ай бұрын

Oh thank you so much you're welcome. For the "TB" you need to watch this vidéo with english subtiles. kzread.info/dash/bejne/ZqubycWnccfFaJc.htmlsi=dg6FHs5ZuqfXci9D

Merci pour cette super vidéo. J'ai directement passé une commande de T65 et j'ai maintenant à nouveau de la baguette sur ma liste de choses à faire. Merci aussi pour toutes tes autres vidéos. Grâce à elles, j'ai déjà passé de très bons moments lorsqu'il s'agissait de trouver une bonne boulangerie. Continue comme ça.

8 ай бұрын

Génial merci beaucoup pour votre message et vous allez vous régaler avec une bonne farine

C'est super! Délicieux! Tellement simple, mais faire d'attention à les details rendre les plus meilleure results. 🤤👌🏻

8 ай бұрын

Merci beaucoup 😋

Fabrice you are great. Thank you for speaking English this time, now you will be known internationally. I've probably made over 50 baguettes using your recipe (recette de PRO).

8 ай бұрын

Thank you so much for your message !! You're welcome

Great video, thanks.

8 ай бұрын

Thank you so much

🥰 Thank you very much - Merci beaucoup! Very good and easy to follow recipe. Salutation de Norvége 😁

Ай бұрын

You're welcome thank you so much

Amazing bro, congratulations!

8 ай бұрын

Bro thank you so much 🙏🏻

T'as assuré comme d'habitude Fabrice 😉😎🥖 Bravo 👏👏

8 ай бұрын

Merci beaucoup 😋

Bravo et merci pour cette très belle vidéo et pour l'effort de l'avoir faîte en Anglais !!! Et encore BRAVO !!!

8 ай бұрын

Merci à vous 😊 oyi c'est in vrai boulot depuis 9 mois mais j'adore

oh ,I want your starter recipe, please! great video

5 ай бұрын

Thank you so much. Let's check this vidéo kzread.info/dash/bejne/qHiTw9efoqW6mrg.htmlsi=QHQwTjJJ6gdH0z1E

Woow amazing 👏 😍

2 ай бұрын

Thank you

Bravo Fabrice ! Perfect English well done 👏🏼

8 ай бұрын

Oh thank you so much !!

Amazing

Ай бұрын

Thank you

ça a l'air bon et beau merci pour la recette

8 ай бұрын

Avec plaisir 😊 à vous de jouer

Fabrice, I'm so glad you made a video in English! 😄 From what I noticed in English recipes for baguettes there is no mention of temperature at all (with the exception of The French Cooking Academy), could you elaborate this topic in future videos? And your English is very good, have no complexes and make more videos en anglais. Greetings!

8 ай бұрын

Oh thank you so much . I promis you i will make more videos in english thank you so much you're welcome 🙏🏻

Magnifique !🥰

2 ай бұрын

Merci beaucoup

Thank you, Fabrice!

8 ай бұрын

You're welcome

Thanks for the video and recipe. I’m going make the ‘stokbrood’ (Dutch for baguette) tomorrow. Merci!

2 ай бұрын

Perfect Thank you so much you're welcome

Tks a lot, mate! Muito obrigado!

15 күн бұрын

Obrigado

Thank you for presenting your video in English!.

8 ай бұрын

Thank you so much you're welcome 🙏🏻

Aaahhhh...perfect!

3 ай бұрын

👌🙏🏻🙏🏻

Tres magnifique!

6 ай бұрын

Merci beaucoup pour votre message

Merci, ça fait plaisir de voir la vidéo en anglais, you're doing great, keep it up bravo 👏 👍

8 ай бұрын

Un grand merci ! Ça me.touche beaucoup

Great thanks for English👏🏻🙏🏻

8 ай бұрын

Thank you so much you're welcome

Amei❤ vou tentar fazer

4 ай бұрын

Merci beaucoup

Baking math.... amazing 😂❤

8 ай бұрын

Thank you so much

Great job in explaining step by step. I have never seen a video explain so perfectly. Your English is perfect as well. Please more videos in English!!!!!!

8 ай бұрын

Oh oh 😁😁 thank you so much for your message !! I m so happy 😃 You're welcome ! See you soon

wow ! I'm sending it to all my English speaking friend! thanks 😀

8 ай бұрын

Thank you so much you're welcome

C'était une super vidéo. Merci. Je suivrai vos instructions sous peu.

7 ай бұрын

Merci à vous 😊

Delicious baguettes

8 ай бұрын

thank you so much my friend !

Hello this is werry good. Thanks

5 ай бұрын

Thank you so much you're welcome

@julianokuzhicov

5 ай бұрын

@ Ihope you will make more video in English. It is verry verry good.

Thank you for Turkish translation

Ай бұрын

you're welcome

Incroyable merci beaucoup pour cette vidéo, j'adore faire la boulangerie chez moi avec des résultats moyens à chaque fois, et là j'essaie cette recette et c'est incroyable le résultat, je suis la plus heureuse je vais refaire cette recette à coup sur ! Merci infiniment !

8 ай бұрын

Merci à vous 😊 et félicitations pour vos pains

@AQUANOMY

8 ай бұрын

@ hey bro, I'm from Australia and I'm really eager to learn pastry. Can you please consider taking me on as your apprentice? I'm willing to move there as soon as possible. Your guidance would mean a lot to me.please please do consider my request.

Vendre des secrets de fabrication à l'étranger et notamment aux anglo-saxons, peut être considéré comme de la haute trahison.😁 Circonstance atténuante, nous aurons enfin une chance de manger du pain convenable quand nous irons chez eux!😂 Merci Fabrice de penser à notre bien-être et à notre santé!🤣

8 ай бұрын

Hihi merci beaucoup pour votre message alors maintenant je peux vous dire qu'il y a déjà du très bon pain dans le monde . !!

@Sam.Eksith

8 ай бұрын

@ En fait, je n'en doute pas, et Fabrice y est quand même pour quelque chose!

Bonjour Fabrice, merci pour cette vidéo, très compréhensible même si je ne maîtrise pas complètement l'anglais ! Bravo 😊

8 ай бұрын

Un grand merci ! Il y a la même en.francais et même 300 autres si besoin

@geuridazohra8828

8 ай бұрын

Merci j'ai déjà vue presque tout vos vidéos 🙏🏻🙏🏻🙏🏻

@corinnelepicier2990

2 ай бұрын

@ bonjour comment la voir en français car je suis nulle en anglais 🤣merci 😘

Nice video Fabrice, glad to hear english version. Maintenant il va falloir créer une brigade anglophone!😅 Pour le "sound of heaven", j'aurais voulu un petit juron bien de chez nous: Oh p....n que c'est beau!! Mais c'est mon point de vue.😁 Merci de faire vivre ta (notre) passion. Bonne continuation!!💖

Ай бұрын

Très bonne idée ! Je veux voayger dans les pays anglophones maintenant !! ca va pas tarder ! Merci encore

I'm doughing well 😊😊

8 ай бұрын

Perfect day !!

Oui ! J’aimerais voir votre façon de faire un starter !! Votre baguette est sûrement magnifique !! Bien travailler !!!!!

8 ай бұрын

Oui avec plaisir . kzread.info/dash/bejne/qHiTw9efoqW6mrg.htmlsi=ACC5w04ovDdxPKyV

Thank you Would love a video for he starter

8 ай бұрын

Ok thank you so much I will make this video

Very helpful! Merci beau...?...!

Ай бұрын

Thank you so much you're welcome

Awesome

8 ай бұрын

Thank you so much you're welcome

Bravo Fabrice, j'espère que vous continuerez d'utiliser les deux langues. Moi, j'ai appris beuacoup de français grâce à vos vidéos! Je vous souhaite bon continuation avec votre chaîne.

8 ай бұрын

Un grand merci ! Oui tout a fait les 2 langues bien entendu 🙉

@anarchocyclist

8 ай бұрын

*bonne

Thank you for this video , I would like to know how to make starter because I am a bread beginner. Love your videos thank you again.

4 ай бұрын

Thank you so much. To learn how to make your own Starter kzread.info/dash/bejne/qHiTw9efoqW6mrg.htmlsi=Nt2uaV_jHhfYlN5D

We would love to see the starter recipe, Merci!

Ай бұрын

kzread.info/dash/bejne/qHiTw9efoqW6mrg.htmlsi=P5cDSzQuwk332rjA

Great recipe !!! Can you do a video for the starter ?

Ай бұрын

Yes of course kzread.info/dash/bejne/qHiTw9efoqW6mrg.htmlsi=aOy66XoPaix-j4RE

Chef, could you share the starter recipe? I definitely would love to try this. Thank you again for patiently explaining the process of making baguette! You’re the best! ❤❤

4 ай бұрын

With pleasur 👌 kzread.info/dash/bejne/qHiTw9efoqW6mrg.htmlsi=YThbEgIINmKKsWu- This vidéo is with english subtiles

@prisfb

4 ай бұрын

@ thanks, chef! 🙏

Les anglais doivent être dingues de ton french accent 👍👍👍👍bravo en tout cas 👍

Ай бұрын

Oh merci beaucoup !

J'ai essayé les baguettes aujourd'hui. Je l'ai trouvé un peu plus dur que vous ne le pensiez, mais les baguettes étaient croustillantes et savoureuses. Merci pour la vidéo, j'en apprends beaucoup. 🥖 🇫🇷 👌 meilleurs vœux de Chesterfield, Derbyshire.

2 ай бұрын

Félicitations merci beaucoup pour votre message et à bientôt j'espère

Perfect Fabrice 👍🏻congrate,l hope plainty success in England ☺️

8 ай бұрын

Thank you so much you're welcome !!!

Great in english, good job

8 ай бұрын

Thank you so much you're welcome 🙏🏻

Proud of your language challenge !

6 ай бұрын

Oh thank you so much you're welcome 🙏🏻

I would love to see a video about the starter! 🤩

3 ай бұрын

kzread.info/dash/bejne/qHiTw9efoqW6mrg.htmlsi=R7f8wGFjy-wJ3SF5 It is with english subtiles

@lenochekg9248

3 ай бұрын

​@Хотелось бы еще на русском. Пожалуйста добавьте субтитры 🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻

On a hâte !

8 ай бұрын

🙏🏻🙏🏻

My baker is rich. Your flour is beautiful ;)

8 ай бұрын

Thank you so much you're welcome 🙏🏻

Super video. Please can you provide a video for the starter 😊

4 ай бұрын

kzread.info/dash/bejne/qHiTw9efoqW6mrg.htmlsi=yVlMpiZ3zCS6m-Ls This video has english subtiles

that sounds like a very interesting starter recipe, would you be happy to share the recipe?

3 ай бұрын

kzread.info/dash/bejne/qHiTw9efoqW6mrg.htmlsi=BzC1nk9o84eK8JTo

Tanks from the Danish Bakery School i Holstebro :)

8 ай бұрын

You're welcome !! Thank you for your message !! I hope we will meet soon

Great result with a home oven. Wanted to ask you which brand of T65 is best for baguettes and which one you used. Thank you

8 ай бұрын

I Think its ( all purpose) t65 its wheat flour with 11% of protéine. I will look for a best comparison

Excellent video Fabrice, I made the dough and it is now in the refrigerator as I am planning to bake those tomorrow. Question please, why do you place the formed baguette with the seam down? I was under the impression that the seam had to go on top so when you turn it onto the tray from the board the seam ends underneath for baking. Thanks again

2 ай бұрын

Both are ok .. It dépends your technique

If not too much trouble i would appreciate learning how to make your sourdough starter. Thanks very much!

@GreekKR

Ай бұрын

This

@sethlynn8634

Ай бұрын

Thanks but don’t see anything

@GreekKR

Ай бұрын

I know, I meant I second your comment. I am looking for that recipe too. He said he made it from an apple and some honey

Ай бұрын

You're welcome kzread.info/dash/bejne/qHiTw9efoqW6mrg.htmlsi=p8wit2Ysn9zX7YLi

@GreekKR

Ай бұрын

Merci!

Just got back from two weeks in France and had to try this. I love the instructions! My crumb came out perfect but the crust did match the video or what we were eating over there. Any ideas on what I need to do to get a crispier, crunchier crust?

Күн бұрын

More bake with open door at the end

Thank you for the master class Fabrice all the way from Canada! Going to be trying your recipe shortly but wondering if you can explain the base temp and how you arrived at 65 degrees?

2 ай бұрын

kzread.info/dash/bejne/ZqubycWnccfFaJc.htmlsi=2PV6WIcbp_tepixo You're welcome

I absolutely love your bread baking channel. You're so knowledgeable and you're making such great instructional videos! I am still bit confused about the whole issue of "TB" Temp. de Base. In this video you explained how you ended up with water temp. of 12 deg. C. starting from TB=65 deg. BUT-- why did you chose the value of TB=65? I don't understand this part. Merci beaucop pour vos videos.

7 ай бұрын

Look at this short vidéo kzread.info/dash/bejne/ZqubycWnccfFaJc.htmlsi=v_3F4cDqE5GciMok

@nightowl9176

7 ай бұрын

@ j'ai trouvé les autres épisodes sur TB à votre YTube. Merci beaucoup. J'ai compris 👍😀

Bonjour very useful video,I like very much and promise to do😊I have 2 questions:is it a must to fresh or dry yeast although the recipe has an amount of starter?also can you tell how to prepare strong starter,merci❤

Ай бұрын

In French we use only fresh yeast If you want a perfect starter Check this vidéo kzread.info/dash/bejne/qHiTw9efoqW6mrg.htmlsi=frwvAFpEZNwDk749

Thank you for this amazing instructive video! One question: why starter AND yeast ?

8 ай бұрын

It's a french tips.. french guy prefer sweet taste not too sour .. with the yeast its little bit sweet

@JimWarp93

8 ай бұрын

@ Great - Thank you!

Gonna try your recipe this week! And how to make a starter?

8 ай бұрын

Check this vidéo with elglish subtile kzread.info/dash/bejne/qHiTw9efoqW6mrg.htmlsi=zAdHLFsnJiPpCszT

Fantastic thank you Fabrice. Why do you use both starter and commercial yeast? Is it for improved taste?

8 ай бұрын

Yes it's my tips to make a really tasty baguette not to sour. Its à french baker tips

Oh yes !

8 ай бұрын

Thank you so much

Saludos cordiales desde Venezuela ❤❤❤❤🎉🎉🎉🎉😂😂😂

8 ай бұрын

Thank you so much you're welcome

I can't get a crumb as open as yours or the beautiful "ear" after scoring, but I will keep trying! Merci beaucoup! For the bulk fermentation (pointage) phase, is it better to look at the dough and check for bubbles on top, to confirm when pointage is complete and ready for pre-shape?

3 ай бұрын

You need to Master your température its the most importante things

@violette1750

3 ай бұрын

@ I will keep at it! Merci

Parfait !!!...surprised to see you speaking in English on this video : )

8 ай бұрын

It's still hard but I try !! Thank you so much for you're message

@jacobcohen9205

8 ай бұрын

Why are you surprised? Fabrice has many English and none french speaking fans as well as his french fans.

@nolisarmiento1719

8 ай бұрын

@@jacobcohen9205 honestly I haven't watched any of his new videos for a while....this is the first time I watched a new video from his channel after many months...the old videos he had are mostly in French...I watched them mainly to learn some French

@jacobcohen9205

8 ай бұрын

@@nolisarmiento1719 Hi, there. I was a professional chef and previously had experience at a very high level,though never got around to baking bread on the job as it were apart from during my training which included some time in France. I now bake as a hobby. Fabrice has helped me greatly with his brilliant instructional vids and improved my baking to a level where I could now do it professionally. Like yourself my level of French has also improved as a sideline and benefitted from most of his videos being in french. Some English speakers will now be more likely to watch his vids because they are in English as well. This will grow his channel outside his french speaking audience. I'm not in the least surprised he's now making some vids inn English, clever move professionally for him.

Bien découvrir cher fabrice

8 ай бұрын

Merci beaucoup