How to make a perfect French baguette at home ?
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- čas přidán 25. 07. 2024
- Baguette recipe :
• Wheat flour T65 : 500 g
• Salt: 9 g
• Fresh Yeast : 4g or dry yeast instead: 2g
• Water : 330 g
• Starter : 50 g
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00:00 présentation
00:40 French baguette recipe
02:24 How to make an Autolyse ?
03:04 Mixing the dough
03:20 Check the gluten network
03:36 Bulk fermentation
04:00 Strech and fold
04:41 Scale and pre shaping
05:24 How to shape your baguette?
06:24 Seconde Proof
06:51 How to Bake your bread at home?
08:30 Baguette Tasting
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#sourdough
#boulangeriepasapas
#baguette
Great french baguette recipe, thanks. Can you please share me the sourdough starter recipe with apple and honey? I will appreciate it
Oh Thank you So much 🙏🏻 You’re Welcome ❤️
Here perfect starter recipe
czcams.com/video/vD_aufrBTjU/video.htmlsi=XoOBUbSX_YeIDWpX
Wow, I don't know why it took me so long to figure out to try watching a french bread video from an actual french baker!! I'm going to use this technique for sure! Thanks!!!
Oh 👍👍 Thank you So much 🙏🏻 You’re Welcome ❤️
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.
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 🙏🏻
Thank you so much you're welcome !!
I hope too , i will make some videos in english soon
I love how dedicated and knowledgeable you are at baking, I wish everyone was the same in their respective field
Thank you so much you're welcome 🙏🏻
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.
Ohh thank you so much ! I know and this why .. I want to make many videos in English
*bonne
@@anarchocyclist
Not in Catalonia SW France, amigo.
This recipe is so good. I baked it so often from your french video. It works everytime!
Thank you so much you're welcome !!
You can send your fotos on Instagram
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! ❤
Ohh🙏🏻🙏🏻😁 Thank you so MUCH !! It’s so Nice !!
You’re welcome in bordeaux !!
Thanks for the awesome channel and recipe!
Thank you so much you're welcome
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.
Génial merci beaucoup pour votre message et vous allez vous régaler avec une bonne farine
Bravo Fabrice! Hope you’ll have a massive English audience too! 👍
Thank you so much !!
I hope too .
SImply perfect. Congrats!
Thank you so much you’re welcome
OMG! Première vidéo in English! Fantastic! I'm so proud of you! Well done!
Ohh thank you so much you're welcome 🙏🏻
Fantastic! I can’t wait to try it.
Thank you so much you're welcome
Great video! ... I'm going to give it a try for sure!
Thank you so much you're welcome and you can share your fotos on Instagram
Fantastic step by step guide.🎉🎉🎉
Thank you so much 🙏🏻
C'est super! Délicieux! Tellement simple, mais faire d'attention à les details rendre les plus meilleure results. 🤤👌🏻
Merci beaucoup 😋
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?
Yes, thank you so much, match I really Want to Make more Video in English
Bravo et merci pour cette très belle vidéo et pour l'effort de l'avoir faîte en Anglais !!! Et encore BRAVO !!!
Merci à vous 😊 oyi c'est in vrai boulot depuis 9 mois mais j'adore
Excelente 💯🥖, muchas gracias!
Muchas gracias !! soon in Spanish 😁
Beautiful video and the baguette looks perfect ❤
thank you so much !!! you're welcome
Well done, proud of you!
The best teacher ever
Love this video, can't wait to try it myself!
You’re welcome !!
Your matter-of-fact, clear communication and masterful baking would go over super well in States .... please! more English videos ;-) Merci
Thank you so much ❤️ you're welcome 🙏🏻🙏🏻 I Hope so
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
Thank you so much you're welcome 🙏🏻
Great video Fabrice!
Thank you so much
Magnifique !🥰
Merci beaucoup
T'as assuré comme d'habitude Fabrice 😉😎🥖
Bravo 👏👏
Merci beaucoup 😋
ça a l'air bon et beau merci pour la recette
Avec plaisir 😊 à vous de jouer
Aaahhhh...perfect!
👌🙏🏻🙏🏻
Awesome Baguettes.👍Perfect!!
Thank you so much you're welcome
👍👍👍... 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 😊
Thank you so much you're welcome 🙏🏻
@ 👍❤️
Great video, thanks.
Thank you so much
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 !
Merci à vous 😊 et félicitations pour vos pains
@ 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.
🥰 Thank you very much - Merci beaucoup!
Very good and easy to follow recipe.
Salutation de Norvége
😁
You're welcome thank you so much
Merci, ça fait plaisir de voir la vidéo en anglais, you're doing great, keep it up bravo 👏 👍
Un grand merci ! Ça me.touche beaucoup
Wonderful... N so well explained. Can't wait to try. Thankyou n do appreciate.
Oh Thank you So much 🙏🏻 You’re Welcome ❤️
Super Fabrice ton anglais est pas mal bravo les anglophones vont adorer 👍👍
Merci du compliment à très bientôt
oh ,I want your starter recipe, please! great video
Thank you so much. Let's check this vidéo
czcams.com/video/vD_aufrBTjU/video.htmlsi=QHQwTjJJ6gdH0z1E
Man oh Man i can smell it from here in Canada You Monsieur are a Master Baker! Thanks fir sharing your secret!!😊
Oh thank you so much you're welcome
Amazing bro, congratulations!
Bro thank you so much 🙏🏻
Woow amazing 👏 😍
Thank you
Excelente trabajo amigo..
Thank you So much 🙏🏻 You’re Welcome ❤️
Bravo Fabrice ! Perfect English well done 👏🏼
Oh thank you so much !!
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).
Thank you so much for your message !!
You're welcome
Thank you, Fabrice!
You're welcome
Thanks for the video and recipe. I’m going make the ‘stokbrood’ (Dutch for baguette) tomorrow. Merci!
Perfect
Thank you so much you're welcome
Tks a lot, mate! Muito obrigado!
Obrigado
Omg so nice .. please show us more about the great French bakery. I love it .
Thank you So much 🙏🏻 You’re Welcome ❤️
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 .
Thank you for sharing your Baguette-HowTo in English. I will definitely try to follow your instructions and recipe :)
Thank you So much 🙏🏻 You’re Welcome ❤️
Tres magnifique!
Merci beaucoup pour votre message
Oui ! J’aimerais voir votre façon de faire un starter !! Votre baguette est sûrement magnifique !! Bien travailler !!!!!
Oui avec plaisir .
czcams.com/video/vD_aufrBTjU/video.htmlsi=ACC5w04ovDdxPKyV
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!
Oh thank you so much .
I promis you i will make more videos in english thank you so much you're welcome 🙏🏻
Amazing
Thank you
C'était une super vidéo. Merci. Je suivrai vos instructions sous peu.
Merci à vous 😊
Amei❤ vou tentar fazer
Merci beaucoup
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!!!!!!
Oh oh 😁😁 thank you so much for your message !! I m so happy 😃
You're welcome !
See you soon
Finally I succeed in the baguette at home and it was an open crumb baguette and beautiful crust.
Thank you so much you're welcome
Thank you for presenting your video in English!.
Thank you so much you're welcome 🙏🏻
Great thanks for English👏🏻🙏🏻
Thank you so much you're welcome
Bonjour Fabrice, merci pour cette vidéo, très compréhensible même si je ne maîtrise pas complètement l'anglais ! Bravo 😊
Un grand merci ! Il y a la même en.francais et même 300 autres si besoin
Merci j'ai déjà vue presque tout vos vidéos 🙏🏻🙏🏻🙏🏻
@ bonjour comment la voir en français car je suis nulle en anglais 🤣merci 😘
On a hâte !
🙏🏻🙏🏻
Baking math.... amazing 😂❤
Thank you so much
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!
Oh thank you so much you're welcome.
For the "TB" you need to watch this vidéo with english subtiles.
czcams.com/video/4wggcnAd_84/video.htmlsi=dg6FHs5ZuqfXci9D
Awesome
Thank you so much you're welcome
Delicious baguettes
thank you so much my friend !
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.
Un grand merci ! Oui tout a fait les 2 langues bien entendu 🙉
*bonne
Can i use poolish starter?
Yes you can
Very helpful!
Merci beau...?...!
Thank you so much you're welcome
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.
Félicitations merci beaucoup pour votre message et à bientôt j'espère
wow ! I'm sending it to all my English speaking friend! thanks 😀
Thank you so much you're welcome
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.
Thank you so much.
To learn how to make your own Starter
czcams.com/video/vD_aufrBTjU/video.htmlsi=Nt2uaV_jHhfYlN5D
Hello this is werry good. Thanks
Thank you so much you're welcome
@ Ihope you will make more video in English. It is verry verry good.
Thank you
Would love a video for he starter
Ok thank you so much I will make this video
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! ❤❤
With pleasur 👌
czcams.com/video/vD_aufrBTjU/video.htmlsi=YThbEgIINmKKsWu-
This vidéo is with english subtiles
@ thanks, chef! 🙏
My baker is rich.
Your flour is beautiful ;)
Thank you so much you're welcome 🙏🏻
Great in english, good job
Thank you so much you're welcome 🙏🏻
I would love to see a video about the starter! 🤩
czcams.com/video/vD_aufrBTjU/video.htmlsi=R7f8wGFjy-wJ3SF5
It is with english subtiles
@Хотелось бы еще на русском. Пожалуйста добавьте субтитры 🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻
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
I Think its ( all purpose) t65 its wheat flour with 11% of protéine.
I will look for a best comparison
Perfect Fabrice 👍🏻congrate,l hope plainty success in England ☺️
Thank you so much you're welcome !!!
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
Ohh Thank you So much 🙏🏻 You’re Welcome ❤️
Fantastic video and explanation of how to work with the dough! Thank you for this content. In the video you mention that you would share your process for making a starter. Have you shared this somewhere? I would love to try this.
I found it: czcams.com/video/vD_aufrBTjU/video.htmlsi=jkHXk7io1R7pQQ5N
Ohhh you’re so nice !!
Thank you So much 🙏🏻 You’re Welcome ❤️ and watch this video for the starter recipe
czcams.com/video/vD_aufrBTjU/video.htmlsi=f8nkT_xjw0_xfqG7
Fantastic thank you Fabrice. Why do you use both starter and commercial yeast? Is it for improved taste?
Yes it's my tips to make a really tasty baguette not to sour.
Its à french baker tips
Super video. Please can you provide a video for the starter 😊
czcams.com/video/vD_aufrBTjU/video.htmlsi=yVlMpiZ3zCS6m-Ls
This video has english subtiles
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!🤣
Hihi merci beaucoup pour votre message alors maintenant je peux vous dire qu'il y a déjà du très bon pain dans le monde . !!
@ En fait, je n'en doute pas, et Fabrice y est quand même pour quelque chose!
Tanks from the Danish Bakery School i Holstebro :)
You're welcome !! Thank you for your message !!
I hope we will meet soon
Great recipe !!! Can you do a video for the starter ?
Yes of course
czcams.com/video/vD_aufrBTjU/video.htmlsi=aOy66XoPaix-j4RE
Oh yes !
Thank you so much
Proud of your language challenge !
Oh thank you so much you're welcome 🙏🏻
Amazing. Thank you for sharing. How do you make the starter?
My best starter recipe czcams.com/video/vD_aufrBTjU/video.htmlsi=C5Hnn242XhyGt31W
Você nos faz sentir facil fazer baguete so falta comprar a farinha t65 no centro de SP brigado
thank you !
I'm doughing well 😊😊
Perfect day !!
Thank you for this amazing instructive video!
One question: why starter AND yeast ?
It's a french tips.. french guy prefer sweet taste not too sour .. with the yeast its little bit sweet
@ Great - Thank you!
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!!💖
Très bonne idée ! Je veux voayger dans les pays anglophones maintenant !! ca va pas tarder ! Merci encore
La première fois que ma baguette a fonctionné. J'ai essayé au moins 8 fois avec des recettes et des vidéos sur CZcams, mais ça n'a pas marché. Votre méthode est fantastique, elle fonctionne enfin.
Félicitations merci beaucoup pour votre message
We would love to see the starter recipe, Merci!
czcams.com/video/vD_aufrBTjU/video.htmlsi=P5cDSzQuwk332rjA
show... parabéns...
Thank you so much
Congratulations! Tes cours sont vraiment efficace, tu as un bel accent (meilleur que le mien…)
Oh merci beaucoup ! Ça m'étonnerai je suis en mode frenchy 🤣🤣
Merci pour toutes ces vidéos géniales. J'ai un petit problème à la fin de l'apprêt. Lorsque que je veux les enlever de la couche pour faire la grigne, le dessus de la baguette est collant. Parfois ça colle quand je les déplace, c'est une cata, et si ca passe, on sent que la grigne est compliqué à faire. Genre la lame "emporte" de la pate sur le passage, comme si la pate était trop molle. Manque de force/pétrissage ou trop d'hydratation par rapport à la farine non ? Merci en tout cas !!
Oui c'est possible mettez un peu plus de farine si besoin et lamer plus rapidement.
Sinon diminuer la dose de eau
Gonna try your recipe this week! And how to make a starter?
Check this vidéo with elglish subtile
czcams.com/video/vD_aufrBTjU/video.htmlsi=zAdHLFsnJiPpCszT