Julia Childâs Classic French Baguette (my first try!)
VloĆŸit
- Äas pĆidĂĄn 11. 09. 2024
- The Julia Child French Baguette Episode.
#juliachild #baguette #jamieandjulia
Mastering the Art of French Cooking Vol 1 & 2:
amzn.to/3lTownp
đ©I'm on Instagram
/ antichefjamie
đ©Support the Channel on Patreon!
/ antichef
đ©What I Use (Amazon Store)
www.amazon.com...
Music: www.epidemicso...
Hey Jamie, great vid and good first attempt ! A few tips to consider from a bread-loving french guy who failed quite a few times at making these : first, your dough seems waay too wet. Assuming you stick to the same brand and type of flour and try again in a somewhat similar weather situation (temperature and humidity), you need to change the ratio to have more flour or less water. 2) maybe consider changing flour. Sure, an all purpose flour can do the job, but a bread flour will allow you a better gluten network and therefore a better stability of the shape you give to your dough. 3) don't hesitate to kneed it a bit more, that can help with the gluten and the structure. And finally 4) cheese cloth is not well suited for that task. Here our bakers use a fabric that feels almost leathery, cheese cloth has too much space between its fibers, leading to more surface area exposed to the dough, and so more chances that it will stick. Also it tends to absorb a bit of moisture, again increasing the risks of sticking. So find a fabric that's a bit tighter and is a bit more waterproof.
Still, a good first attempt at a very tricky bread !! (Better than mine anyway haha) looking forward to your next vid !
thanks for all those tips! I'll refer back to this next time!
I think weâll all refer back to this advise! Thanks a lot.
@@antichef I agree with Guillaume's points. I would say whatever cloth you use, heavily flour it as well to prevent sticking. Fibers tend to absorb moisture so you want to create a barrier where possible. I've made very successful baguettes using a tea towel as my clouche! Shaping bread is also a whole skill, without getting into oven spring... If you haven't already, try making focaccia or ciabattas, easy but very tasty breads with a more rustic approach to shaping đ
@@antichef I would watch John Kirkwoodâs video s a reference before trying this recipe again.
@@antichef I know you used a stand mixer, but hand kneading dough like suggested in the book gives you a literal feel for how the dough is supposed to be and adjust to the weather, and what it's supposed to feel like for a beginner. Once you get the feel by hand, then you can use a dough hook later to do things like punch down the dough.
The dough should feel not be sticky, spring back on you (i.e. poke a finger and the ball of dough resumes most of its original shape) and I would suggest letting the dough make the final rise on the sheet before baking, then slash and bake. (You can also add cornmeal to the top of the pan to make it easier to remove later), which is often on baguettes.
A final tip that Julia doesn't do, but is useful, is that you can also put on an eggwash to make it look shiny for camera instead of water. (Basically scrambled eggs painted on before putting it into the stove) Bakeries often use this technique, if you've ever seen a slightly shiny piece of bread.
BTW, IIRC the lore is that Julia's husband pioneered this recipe and helped her quite a bit. (Probably research that before spreading it.) And if I recall, it's boiling water?
I've been making bread since I was about 9 years old? It's a bit finnicky because you need to have a feel for humidity and temperature outside, so I often used the humidity gauge and temp to adjust making the bread and guestimate it by feel. (Also hard v. soft water makes somewhat of a difference, too... and IIRC, NYC water is hard water).
TBH, though, James Beard's Beard on Bread is a better bread book (James Beard was a contemporary of Julia Child and is known for popularizing American BBQ--so might be a good legend to look at if you ever get tired of Julia Child--he's famous also for helping a woman make a souffle over the phone and spending the entire time with her. Also was gay too... but that's a total aside). Also "The Bread Bible" which talks about French Bread at length helps quite a bit. I like the "Biga" method from The Bread Bible.
Before my husband was diagnosed gluten intolerant a year ago, I had baked breads and birthed and nurtured a sourdough for at least two years before that. At some point, I had a cloth situation when trying to use a glass bowl for a boule rather than freestyling the thing. It stuck like yours did, so I empathize with the terror I saw in your eyes. Once I bought an actual boule, things improved, but your problem, I think, was that you showed fear to your dough. Iâm totally serious. When you handle dough without timidity, it tends to work better. Treating it like plutonium guarantees it will do exactly what you donât want it to do. Thank you for sharing the good and the bad in your videos. Your weekly Cooking with Julia segments are a favorite in my household. Bon appetit.
Ppl can't take a mess
interesting! you're right, especially with my first attempt. that second attempt I TRIED to be much more gentle. Thanks, Laurie!!
I love that bakers are probably the most supersticious of all the cooks, and cooks are already pretty supersticious haha.
And this is why hardly anyone in France makes their own baguettes, especially since there is a boulangerie in every village. In a major city on every street corner. Walking out in the early morning and the aroma is stunning.
0:32 => About the size, it is perfectly acceptable to make a "demi-baguette" (half a baguette), especially if your are baking at home. In France even professional bakers make "demi-baguette".
The added advantage also is that half a baguette is the ideal size for a sandwich.
As someone who is professionally trained as a French baker I do commend the gentleness with which you handled the dough. Too often do I see people handling it harshly like modeling clay.
âBaguette fortâ for the win. Breadâs tough to make dude - nicely done.
I love that you admit that everything isn't always easy pursuing these recipes. "Julie and Julie" the book was full of the author's frustrations and mistakes and was a better read because of it. Really enjoying your series so far.
Jamie âŠI must say if Julia Child was around she would just love you âŠsimply for even trying her recipes and your antics âŠyup she would laugh that famous laughâŠand have a chat with you about some of your methods lolâŠâŠI so enjoy your Chanel
fairly new to me very entertaining. Plus your persistence is impressive.
L.A đšđŠ
I think the flying time from NY to Paris is about the same as the time to make the baguette. I'm thinking it's an airline ticket well spent! Loved seeing the Silver Fox get some screen time!
haha the Silver Fox has been lacking in screen time lately!
The amount of water any given flour can absorb varies so much that you really need to use a bit of intuition when making bread. If the dough seems sticky, add more flour. I use a bread machine and am always adding extra flour to the mixes. How much protein your flour mix has also changes the profile. In short, bread making is really tricky so well done.
I've been binge watching your Julia series. You are very engaging and enjoyable to watch! Thank you from a fellow Canadian for bringing me some joy in these troubled times.
The more flour you use on every surface the better. Cover the work surface with flour. Cover the cloth with flour. Spray every piece of clig-wrap with cooking spray, a lot of cooking spray.
Also when I was watching you form the bread loaf it made me think of playing with playdough. Which is a good thing :)
It takes a lot of practice to make bread of any kind. Keep up the good work
Jamie; kudos to you! I have only been baking bread for 3 years and still haven't tried this. Commend your tenacity and courage! To quote another CZcams person: *Don't let the food win!*
I think baguettes are the hardest thing in the world to make. We just donât have the right oven equipment or flour that they use over there. I have tried and tried and never succeeded to my satisfaction. On the other hand, I always enjoyed the lack luster, misshapen results so itâs still worth continuing to try. You did great!
Flour is clearly different in Europe than in the US. Then there are the levain strains.
Here in france you can make good levain at home from any bread. In the US there are no good strain to be found. Even in the more classic bakeries they don t seem to use the right kind, the flavours just are wrong.
I don t know if it is by taste or competition with lesaffre or just not paying it attention.
Not bad for first try! Really interesting video.
Google says the average price for a baguette in France right now is âŹ0.89! Pretty cheap for a lot of work.
no kidding.. they are price regulated in France too!
I have been making a lot of bread since pandemic hit and I think what happened to your dough is that it did not have enough âstrengthâ. Hence the sticky dough. Thatâs why it canât trap the gas inside during proofing. You can try âstretch & foldâ till the dough feels much stronger before shaping into baguette. It will be slightly tacky, not sticky. Keep on practicing. Love your videos
me: walked to the bakery, picked up a baguette and a coffee, came home as your episode was finishing.
đđ
If you watch Vincenzo plate French baquette they have a much easier approach using towels as the baquette rises! I think you can master this!!!
omg - I live in the PNW of US (just south of Vancouver) and a loaf of this bread is $2.99 at my bakery. I admire you trying to make it at home. I would never but enjoyed watching you, as always! đ
King Arthur Flours has everything one needs to bake anything. The sell baguette bread flourrs, flavorings, boule baskets, bread cloth, special baguette pans,and the bread lame(the sharp slasher). They are on line and if you can't order, at least you know what is kneaded to have perfect baguettes. Their recipes are good too. I know you are following Julia Child's recipes, but at least you can see King Arthur Flour show and explains Julia Child's vaguely written recipe instructions.
If you want to see complicated French pastry recipes, beautifully videoed go to La Pate de Dom.
I have also tried to make this exact recipe and I have epically failed at it each and every time i've tried.
I think of it as a labor of love and determination.
Bread making is next level DIFFICULT and itâs always so much fun watching you!
Hi Jamie, nice try. I make the now classic 'no-knead' bread in a Dutch oven. It's very versatile: you can use whole wheat flour, rye flour, etc, or add herbs, olives. And it's practically foolproof. Much quicker, too. I like the Jenny Can Cook on CZcams recipe.
Iâve been using Juliaâs baguette recipe for years. My go to favorite and it never disappoints. While it can be a sticky dough yours seemed a bit too wet. Not bad for your first attempt.
Just discovered you âŠ.. binge watching with my copy of âArt of French cookingâđ·đ·đ·
Same here!â€
I think... Depending on the flour you use and how you measure it (with a measuring cup or a scale), the amount of water will vary. That's why you add water until the dough is firm enough, but not too firm. In contrast, the proportions of liquid and flour will ensure that the dough is perfectly kneaded by the mixer hook: there will be no dough left on the sides of the bowl. When there's a little too much water in the dough (i.e. it's too flabby), a little flour is added. In your case, it was clear that there was either too much water or not enough flour: the dough shouldn't be so sticky that it becomes too difficult to work.
If your dough is too flabby, your bread will bake by collapsing: the dough won't have enough hold to rise and take on the expected shape of a loaf.
Generally, in the kitchen, if you seem to be struggling with a few things, it's because something hasn't been done right. There are a few things missing, or a step has been skipped... Generally, I mean!
Julia Child did an episode in France where a French baker showed her how to make a baguette. Seeing the recipe in action is often better than running it from a script. It helps to see if the train seems to be on the right track. I'm no great bread expert, but right from the start, I could already see the end result. ha ha. Obviously, I didn't make my first loaf myself.
Nice video đ Everytime I made baguette I was surprisingly surprised as I always nailed it! I baked everyday my bread for some years but now I stopped. Anyway I loved watching this!
Hey Jamie! I love your channel so much! This video reminded me of the TV show Julia that just came out on HBO not too long ago. Thereâs an entire episode about Paul Child and Judith Jones coming up with the French baguette recipe for the second volume of Juliaâs book and itâs hilarious because it was so difficult for them. I would love to hear your thoughts on the TV show. Maybe you could film a video of your reactions to some episodes? I bet that would be an awesome video I'd love to watch from you. Thanks for the content, you rock!
The first baguette, Iâm drying! It was a great try, man. You can only get better!
Hey Jamie, I really enjoy your videos. I'd love if you spent longer at the end talking about how it came out, how it tastes, what the texture is like etc. That bit always seems to be very brief.
great attempt :D
treating the dough like a baby you will keep the air your working toward for that airy texture. i use as another person has stated a tighter fabric and also to cover them as well. i use a tight fabric kitchen towel that is well floured and tea towels to cover. good luck on future baking. remember have fun an enjoy stay calm and clear!
learning to make bread with your hands yes is harder and more time consuming but you learn so many useful things such as the slap and fold, how to use your bench scraper as a helpful friend apposed to adding more flour and so on also the stickiness of the texture and how the temperature humidity and so on can effect it and what that feels and looks like. Bread is hard! great first attempt.
hahhahaha I think the beginning just screams âthatâs what she saidââŠ.great video!!!!đ
Tremendous effort. I had some baguettes giving me trouble this afternoon. Not sure what hydration level you were using for your dough... but wet doughs are always tricky to work with. If you ever work with sticky doughs again, have a bowl of water near by. Wet hand and bench scraper make sticking much less of an issue.
...or you can just go to the bakery aisle of your favorite supermarket!! Just kidding, well maybe; but this looks like if you have the time to mess with sticky dough. But nice to see the big-time equipment, the Kitchen Aid; that's an investment!! Bread is sort of "off the menu" for me, but I still love it, especially the French breads. Nice one done here, considering first try! :D
I have the ânewâ book, my
interpretation: put everything together REST 5 min for flour to absorb, kneed 30-50 times, let rest until 1.5x the size, kneed 30 times by folding/kneading, let grow 2x the size (by now itâs like 3.5 hours later) now⊠shape the dough into baguettes and let rest another hour đ Iâm at the last questionable stage of shaping with a 3rd prove and I hope it will turn out (they are nice and fluffy) also, turn oven on for 1 min 300 or something to heat up to 75 - 80 degrees to do the first 2 proves
I am impressed with your flour sprinkling self control! Its so easy to add too much flour!
When I made my first baguette I was so confused that the dough was so flat.. but mine was actually perfect after baking. đ€ I made it the same way you did but I made the dough 26 hours before it went into the oven and I use bread flour instead of all purpose. And I always skipp the part with the cloth.. I've watched a video and the guy used a cloth that looked not very familiar to me. I let it rise directly on the bakimg sheet. But learning by doing :) I just recently messed up a baguette đ€·ââïž I think it's one of the most difficult breads to make.. every german bread is way easier. đ
Glad to see you've moved on to Volume Two
i switch back and forth
Thank you for explaining why I will never be bothered to make a baguette.
Hats off to you - not the easiest bread to make đđ
I don't remember if you mentioned it in the video or not but if you haven't you should watch Julia Childs cooking show I watch it a lot and she does this exact bread recipe in one episode and it probably would have answered a lot of your questions about the rising and the molding.
Did you take the amount of water to activate the yeast into account for the total amount of water? That might be why your dough is too wet.
I happily lurk on your channel, but I might have a good idea. Flat gloopy dough that bakes flat and sticks everywhere happened to me a few times, and it had NOTHING to do with hydration or the type of flour or any of the other esoterica.
It's over fermented. I.e., the yeast got so hungry they ate up a bunch of your gluten. Once that happens it'll never hold it's shape or rise up. In my case it was just "too long". In your case, I bet it was oven fermenting with the light ON and the door CLOSED. That's too hot. I use my oven light for rising, but I leave the door open about 2". Once the door got accidently closed & killed the yeast completely.
One person thought your rise time was too long.. maybe so. ambient temp really matters, and I can't find a reference to what temp. Julia expects. Higher temp can be shorter, but I'm sure door closed + light on is too hot. Just crack the door.
(I've sourdough-ed all our bread since Apr 2020 when I couldn't buy bread or yeast).
Two words!!!! Bread machine - it will do the dough - has all the accroutrements you need and BOOM DONE!!!!
Oh look a walking stick adorable . you made my day..........
Those look great!
when are we getting a shirtless cook? :p
I had to laugh - that's a lovely French cracker you made, lol. Points for effort though. Baking bread is one of my favorite things to do. I usually bake at least once a week. You should try a challah sometime.
Bread is an area of baking I havenât gotten into because of its intricacies. This looks like a good first attempt to me though !
Itâs adorable how guys giggle at any innuendo. I.E. Jamie giggled about âwill his oven take 24 inch baguetteâ and âput a little oil in that thing and lube it upâ. All the women I watch working the garden or the kitchen or what have you never giggle or even mention it. They may be thinking it, but women just donât mention it, and guys are all giggling.
Nailed it. Good video. Thanks
Oh look youâve invented the flat breadđ I made that bread too and it worked out great but I watched the video by Julia. Just making it out of a book with no pictures is difficult when you make it for the first time.
Funny what comes out when quantities are translated from metric (French) to imperial system (Julia's book for the US) and then back to metric. If the result is 352g, you can be sure it was 350 at the beginning. đ
Useful tip if you do not your bread dough to stick a fabric surface ------ sprinkle it with flour for a non-stick surface.
Your 1st baguette baking in the oven was TOO DRY, it needed that pan filled with boiling water to create that enviroment for hydration & humidity to make it less dry ---- which you did do for 2 loaves that you baked.
When's the rematch coming? It took 3 tries to get a decent macaron. Baguettes are harder. But worth it.
You should check out Julia's updated (1985) recipe for French bread. It starts at 43:53 in the CZcams video Julia Child--The Way to Cook (Soups, Salads, Bread). It also shows how she counts seconds without a timer.
@JamieandJulia
Suggestions:
1. Spinach Calzone with Marinara dipping sauce
2. Italian stuffed clams
I've done this without a stand mixer or a hand mixer. It was the longest day of my life
Jaime, I got the same crackers the first time I tried to make Julia's baguette. As Guillaume below points out it's the wrong flour. Otherwise we're all in the same boat. I'm looking forward to your second essayer (attempt) đ
You are amazing. Enjoy every second of every video. Have an amazing evening
Thanks so much, Jerri-ellen!!!
Omg âŠthese videos make me laugh đ
You have just demonstrated successfully why French people buy their bread at a bakery. It is fun to try, though!
Today, there are "tins" shaped especially for making baguettes, so when I make them, they rise right in the backing pan. If Julia had today's baguette pans, she would have used them.
Oh we have them. They are amazing!! đ
Jamie, are you going to redo baguette? We would love to see you happy with the result of baking it again!
I think Iâll just buy some from Panera Bread or somewhere. đ I make homemade rolls almost weekly but man this looks difficult! Good for you for trying it! Hopefully youâve mastered this now and enjoying!
Bread is it's own whole thing,
Love it! As always. đđđđ
Yeah, definitely a lot to improve. But hey, your first attempts look waaaaayyy better than mine. xD
Baguette fortress! Awesome
Itâs incredibly hard to master the art of bread making. I commend you for trying. Give it one or two more tries and youâll get it.
I don't know if you meant to be funny but I cannot stop laughing so I did subscribeđđ đđ
I make this kind of bread every weekend! I donât have her 2nd book though just the 1st.
Oh, I've been there. Artisanal bread is...it's an expletive filled adventure. Valiant effort, mon frĂšre - but I'd pass on this. I'm now at the point where I make, what is called, a pre-ferment using whole wheat and AP flour that sits for over half a day, temperature depending. After that looks good and gross, it gets thrown into water with yeast and cake flour, AP flour and bread flour which then gets a lengthy autolyse. It's a process but France's flour is very, very, very different from our hard/soft red wheat. There's an ash content that we don't have, an entirely different protein percentage, etc. This is one of those recipes that will cost you upwards of $100 until you get a handle on it and then another $100 or more to become proficient.
+1 for the importance of the flour
I think youâre gonna try again sometime because you always do đ
âI wasnât myself after the operation, but now Iâve got a baguette in my pants 24/7!â
--Tony Soprano
Fun note: BĂątard means bastard. The circumflex over the a (Ăą) shows in French where there once used to be an s.
Unlike soup, bread takes practice! đ
Looks good though, Bread making is an art thatâs what old time bread bakers used to tell me!
Dang, I was really hoping this would work out. Have attempted to make a decent French baguette numerous times and it's never near as good as our local French baker we have in Madison, WI.
Brian Lagerstrom has a great baguette recipe here on youtube, it never fails me - even with the hawaiian humidity!
I do the folding and turning in the bowl itself using a bowl scraper v
I love it.
I can't wait for the redemption vid for this
Your videos are fun to watch
FYI, flour the cloth before putting the dough on. I'm surprised Julia didn't put that in her directions.
Such a great video!!!
You should check out Alvin Zhous 150- hour chocolate cake. And make it! I donât think youâd find it difficult but I wonder if itâs worth itđ€đ€đ€
đđđ
Math...oh no....we may be in trouble! BTW, Julia used about another bag of flour to keep working on it...so funny.
A tip from Paul Hollywood is to always put the yeast and salt on separated sides before mixing, as salt will kill yeast pretty quickly.. It's work for me, as I LOVE making home made breads..
3:19 There might be something wrong with Julia's recipe: when using yeast, you don't let bulk fermentation occur for more than two hours max. Three to five hours seems awfully long and might explain (at least partly) the lack of structure that your baguettes showed.
We use hours of fermentation when using sourdough, which is a whole different beast.
Watch Mr Bertinet? Massively entertained.
Birdy
It takes a few tries, and a few adjustments. You'll get the hang of it.
â€
Simone Beck told Julia that the French do not make bread, they buy it.
Oh man that looks like an extremely hydrated dough way beyond the level which your flour could handle. More than that it was over fermented as it started to deflate after thebfirst fermentation. At that level all you could do with that is a ciabatta. French baguettes, need a hydration level that stands between 65 and 70% hydration with just a little bit of yiest around 2 to 4% of the flour weight depending on weather. that way you can keep a dough that can have enough strength to rise with ears that burst open once itâs have been put in the oven.
Maybe make your own butter too, forget the shape I bet the taste is epic x
Have a link for the cookbook holder?
Edit: found a folding bamboo one for $16 out the door from Amazon.
Baguette fortress .
Iâve never got the hang of baking baguettes.
GOT BAKING FORMS FOR BAGUETTE
Notification squad
For anything bread related, I cannot recommend the Bake With Jack channel highly enough.
Given the size, it seems closer to a ficelle, basically a thin baguette.