This is why I am so discouraged looking online for bread recipes- They are Never this exact, succint, and thorough. I really needed this, thank you sir.
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.
Рік тому+6
Ohh thank you so much ! I know and this why .. I want to make many videos in English
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!!!
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 🙏🏻
Рік тому+6
Thank you so much you're welcome !! I hope too , i will make some videos in english soon
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?
Рік тому
Yes, thank you so much, match I really Want to Make more Video in English
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.
Рік тому+1
Oh thank you so much and thank you for your message ! See you soon 🙏
👍👍👍... 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 😊
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! ❤
8 місяців тому+1
Ohh🙏🏻🙏🏻😁 Thank you so MUCH !! It’s so Nice !! You’re welcome in bordeaux !!
I have a kitchen aid and did the instructions of 8min speed 1 and 2min speed 2. The dough was still breaking. Even after 4 minutes of kneadin extra on speed 2 (kitchenaid is getting hot) the dough still breaks and isn't strechtable. I only had normal white flour. What do you think the problem is?
“the dough still breaks and isn't strechtable. *I only had normal white flour.* What do you think the problem is?” I think you already know the answer :-) You need the right flour. You’re more likely to find it online. If you can’t get French T65 you could try with Italian Typo 00, or “strong white bread flour”.
I enjoyed your video so much I started a new hobby. I have been baking 🤪 for about 5 weeks now .I family and I love bread . I stopped eating bread 2 years ago . The bread in the US is god awful. After a lot of research I found a bread recipe and now you . Your directions are very clean . Thank you
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 .
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!
10 місяців тому
Oh thank you so much you're welcome. For the "TB" you need to watch this vidéo with english subtiles. ua-cam.com/video/4wggcnAd_84/v-deo.htmlsi=dg6FHs5ZuqfXci9D
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!
Рік тому+1
Oh thank you so much . I promis you i will make more videos in english 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: ua-cam.com/video/vD_aufrBTjU/v-deo.htmlsi=jkHXk7io1R7pQQ5N
7 місяців тому+1
Ohhh you’re so nice !! Thank you So much 🙏🏻 You’re Welcome ❤️ and watch this video for the starter recipe ua-cam.com/video/vD_aufrBTjU/v-deo.htmlsi=f8nkT_xjw0_xfqG7
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! ❤❤
Рік тому+1
With pleasur 👌 ua-cam.com/video/vD_aufrBTjU/v-deo.htmlsi=YThbEgIINmKKsWu- This vidéo is with english subtiles
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?
11 місяців тому
You need to Master your température its the most importante things
So, today I baked following your instructions.. and bread turned out quite good. Sourdough gives off really nice bread aroma n crunch was there! BUT! For my taste salt was little lacking. Perhaps because I used rough sea salt? Did you use fine table salt? Thanks!!!
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
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.
Рік тому
Génial merci beaucoup pour votre message et vous allez vous régaler avec une bonne farine
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!!!!!!
Рік тому+1
Oh oh 😁😁 thank you so much for your message !! I m so happy 😃 You're welcome ! See you soon
If I want to bake the baguettes in my small (40L) electric convection oven at home, should I be using upper+bottom+fan heat or bottom+fan heat or just upper+bottom heat without fan? Thanks 🙂
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).
Рік тому+1
Thank you so much for your message !! You're welcome
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❤
9 місяців тому
In French we use only fresh yeast If you want a perfect starter Check this vidéo ua-cam.com/video/vD_aufrBTjU/v-deo.htmlsi=frwvAFpEZNwDk749
Hi Fabrice...could you tell me please how to keep the starter for years? I am not 100% sure how to achieve that...feeding and keeping it in the fridge I assume, but how often do you feed it etc etc. Thanks so much.
5 місяців тому+2
My best starter RECIPE with english subtiles ua-cam.com/video/vD_aufrBTjU/v-deo.htmlsi=breZOZ1wqkJQxzD3
Hello Fabrice, I am about to try your recipe and am interested in the water temperature calculation for optimum yeast development. Could you tell me please if the starter is used straight out of the fridge or is is brought up to room temperature first? I think this will impact on the dough temperature. Thanks in anticipation. Regards, Peter
Hi! Just a quick genuine question. Is it possible to leave out the starter for a completely beginner and dummy like me? Or will it ruin the recipe or have a different outcome? Thank you so much in advance for your response. :)
7 місяців тому
If the starter stay to long at room temperature it will be too sour !!
Dear Fabrice, your videos are wonderful , full of passion and instructive. I tried to follow with good results , but there is a thing I can not get : how come (example - minute 4:09) your plastic bowl remains spotless clean and the dough does not stick to it at all ? my bowl is a mass 😯. Is it the bowl ? The mixing time of the dough ? magic hands ? secret? please help 🙏
11 місяців тому+1
MAGIC HANDS 🤭 Thank you so much !! In my tub i spray some oil lightly
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.
Рік тому
Un grand merci ! Oui tout a fait les 2 langues bien entendu 🙉
What a great recipe! I managed to make a awesome baguette, thanks for that. Can you advice how i can make it that the crust will be longer crispy? Now when it is cooled down, the crisp is much leas than when it is coming out of the oven.
5 місяців тому
At the end leave your Bread 10 minutes in the OVEN open
I am so glad I found your channel. I only bake sour dough bred, but I will for sure bake more bred with yeast.
Thank you So much 🙏🏻 You’re Welcome ❤️
Very explicit directions. Very well done video!
Thank you So much 🙏🏻 You’re Welcome ❤️
This is why I am so discouraged looking online for bread recipes- They are Never this exact, succint, and thorough. I really needed this, thank you sir.
Thank you
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.
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 ❤️
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 🙏🏻
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
Finally, a french baker! I miss france.
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
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?
Yes, thank you so much, match I really Want to Make more Video in English
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 🙏
OMG! Première vidéo in English! Fantastic! I'm so proud of you! Well done!
Ohh 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 🙏🏻
@ 👍❤️
He said: Hello, hope you are doughing well :) Love it
thank you
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 !!
You make it look easy! I need to try this 🙂
Thank you So much 🙏🏻 You’re Welcome ❤️
Making this today, mastering french baguettes is something I have to get off my bucket list.
Perfect Thank you So much 🙏🏻 You’re Welcome ❤️
I have a kitchen aid and did the instructions of 8min speed 1 and 2min speed 2. The dough was still breaking. Even after 4 minutes of kneadin extra on speed 2 (kitchenaid is getting hot) the dough still breaks and isn't strechtable. I only had normal white flour.
What do you think the problem is?
“the dough still breaks and isn't strechtable. *I only had normal white flour.*
What do you think the problem is?”
I think you already know the answer :-) You need the right flour. You’re more likely to find it online. If you can’t get French T65 you could try with Italian Typo 00, or “strong white bread flour”.
Wonderful... N so well explained. Can't wait to try. Thankyou n do appreciate.
Oh Thank you So much 🙏🏻 You’re Welcome ❤️
Beautiful video and the baguette looks perfect ❤
thank you so much !!! you're welcome
I enjoyed your video so much I started a new hobby. I have been baking 🤪 for about 5 weeks now .I family and I love bread . I stopped eating bread 2 years ago . The bread in the US is god awful. After a lot of research I found a bread recipe and now you . Your directions are very clean . Thank you
Thank you So much 🙏🏻 You’re Welcome ❤️
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
looks and sounds amazing looking forward to trying this and tasting it
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
Thank you so much ❤️ you're welcome 🙏🏻🙏🏻 I Hope so
Best presentation of baguette making. Tres, tres bien!! Merci Fabrice.
Avec plaisir Merci beaucoup pour votre message très sympathique et a bientôt j’espère
Awesome Baguettes.👍Perfect!!
Thank you so much you're welcome
Thanks for the awesome channel and recipe!
Thank you so much you're welcome
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 .
Fantastic step by step guide.🎉🎉🎉
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.
ua-cam.com/video/4wggcnAd_84/v-deo.htmlsi=dg6FHs5ZuqfXci9D
Thanks Chef, i learn alot from your video..once again thanks for sharing..
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!!😊
Oh thank you so much you're welcome
"Hope you're DOUGHING well"
Very clever Chef
😂😂😂 Thank you So much 🙏🏻 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
🥰 Thank you very much - Merci beaucoup!
Very good and easy to follow recipe.
Salutation de Norvége
😁
You're welcome thank you so much
You proved that people who said 'baguettes with holes shouldn't be mixed too much' are wrong.
I'm getting windowpane for baguettes from now on
thanks!
Thank you So much 🙏🏻 You’re Welcome ❤️
Very cool! The end result looks amazing! I am definitely going to try this method. Thanks' for sharing it! :)
Thank you So much 🙏🏻 You’re Welcome ❤️
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
SImply perfect. Congrats!
Thank you so much you’re welcome
Bravo Fabrice! Hope you’ll have a massive English audience too! 👍
Thank you so much !!
I hope too .
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 🙏🏻
If not too much trouble i would appreciate learning how to make your sourdough starter. Thanks very much!
This
Thanks but don’t see anything
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
You're welcome
ua-cam.com/video/vD_aufrBTjU/v-deo.htmlsi=p8wit2Ysn9zX7YLi
Merci!
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: ua-cam.com/video/vD_aufrBTjU/v-deo.htmlsi=jkHXk7io1R7pQQ5N
Ohhh you’re so nice !!
Thank you So much 🙏🏻 You’re Welcome ❤️ and watch this video for the starter recipe
ua-cam.com/video/vD_aufrBTjU/v-deo.htmlsi=f8nkT_xjw0_xfqG7
Super Fabrice ton anglais est pas mal bravo les anglophones vont adorer 👍👍
Merci du compliment à très bientôt
Magnifique !🥰
Merci beaucoup
Excelente trabajo amigo..
Thank you So much 🙏🏻 You’re Welcome ❤️
Amazing. Thank you for sharing. How do you make the starter?
My best starter recipe ua-cam.com/video/vD_aufrBTjU/v-deo.htmlsi=C5Hnn242XhyGt31W
The calculation part is really helpful for me to understand maths of adding water, it’s important. Now I need a recipe for starter, please help me 🙏
ua-cam.com/video/vD_aufrBTjU/v-deo.htmlsi=X-yn449nc3GPYixc
T'as assuré comme d'habitude Fabrice 😉😎🥖
Bravo 👏👏
Merci beaucoup 😋
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 😘
Bravo Fabrice ! Perfect English well done 👏🏼
Oh thank you so much !!
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 👌
ua-cam.com/video/vD_aufrBTjU/v-deo.htmlsi=YThbEgIINmKKsWu-
This vidéo is with english subtiles
@ thanks, chef! 🙏
C'était une super vidéo. Merci. Je suivrai vos instructions sous peu.
Merci à vous 😊
Direct from Brazil, I"ll try this way to make Baguette. Tks for the tips
Thank you So much 🙏🏻 You’re Welcome ❤️
C'est super! Délicieux! Tellement simple, mais faire d'attention à les details rendre les plus meilleure results. 🤤👌🏻
Merci beaucoup 😋
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 ❤️
Great video... I would love to make my first starter please.
ua-cam.com/video/vD_aufrBTjU/v-deo.htmlsi=YyvDCBx55z_J9RGA
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?
You need to Master your température its the most importante things
@ I will keep at it! Merci
oh ,I want your starter recipe, please! great video
Thank you so much. Let's check this vidéo
ua-cam.com/video/vD_aufrBTjU/v-deo.htmlsi=QHQwTjJJ6gdH0z1E
So, today I baked following your instructions.. and bread turned out quite good. Sourdough gives off really nice bread aroma n crunch was there! BUT! For my taste salt was little lacking. Perhaps because I used rough sea salt? Did you use fine table salt? Thanks!!!
Yes fine Salt you have to adjust the amount
It really is an Art)) Going to strive for consistency and perfection! Thanks!
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
Can you post a video to make a starter? Thank you for this video! I will try it.
ua-cam.com/video/vD_aufrBTjU/v-deo.htmlsi=jeCNgSRmmCN8tYTk
Super video. Please can you provide a video for the starter 😊
ua-cam.com/video/vD_aufrBTjU/v-deo.htmlsi=yVlMpiZ3zCS6m-Ls
This video has english subtiles
Can't wait to try this recipe and would love to know your starter recipe as well.
Thank you So much 🙏🏻 You’re Welcome ❤️
ua-cam.com/video/vD_aufrBTjU/v-deo.htmlsi=0phRPTH-_EUdSZev
Thank you for presenting your video in English!.
Thank you so much you're welcome 🙏🏻
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
Both are ok ..
It dépends your technique
Will you make a video for how to make your starter? Love your videos.
ua-cam.com/video/vD_aufrBTjU/v-deo.htmlsi=Ip4RdT7ix2U0MVA-
Thank you so much. Merci
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
Love this video, can't wait to try it myself!
You’re welcome !!
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
If I want to bake the baguettes in my small (40L) electric convection oven at home, should I be using upper+bottom+fan heat or bottom+fan heat or just upper+bottom heat without fan?
Thanks 🙂
Fan heat And bottom its better
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
ua-cam.com/video/vD_aufrBTjU/v-deo.htmlsi=Nt2uaV_jHhfYlN5D
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
wow ! I'm sending it to all my English speaking friend! thanks 😀
Thank you so much you're welcome
Your baguette is so beautiful. How do you decide whether to use first fermentation? Please if you have time🙏🙏🙏🙏🙏🙏🙏🙏
French baker make always long builk fermentation. It's better 👌
Could you please tell me the reason for the inner layer being clogged?
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❤
In French we use only fresh yeast
If you want a perfect starter Check this vidéo
ua-cam.com/video/vD_aufrBTjU/v-deo.htmlsi=frwvAFpEZNwDk749
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
thank you so much chef ❤❤❤
Thank you So much 🙏🏻 You’re Welcome ❤️
Love your videos, please can you share how to make a powerful starter? Thank you
The best starter recipe ua-cam.com/video/vD_aufrBTjU/v-deo.htmlsi=Oj7FanKi8-507WF6
Thank you!
Hi Fabrice...could you tell me please how to keep the starter for years? I am not 100% sure how to achieve that...feeding and keeping it in the fridge I assume, but how often do you feed it etc etc. Thanks so much.
My best starter RECIPE with english subtiles
ua-cam.com/video/vD_aufrBTjU/v-deo.htmlsi=breZOZ1wqkJQxzD3
Oui ! J’aimerais voir votre façon de faire un starter !! Votre baguette est sûrement magnifique !! Bien travailler !!!!!
Oui avec plaisir .
ua-cam.com/video/vD_aufrBTjU/v-deo.htmlsi=ACC5w04ovDdxPKyV
Amazing chef
Thank you So much 🙏🏻 You’re Welcome ❤️
Hi
I would love to learn how to make the perfect starter dough thank you
ua-cam.com/video/vD_aufrBTjU/v-deo.htmlsi=nSgDZrtqJVGH5dpW
Well done, proud of you!
The best teacher ever
Woow amazing 👏 😍
Thank you
Fantastic! I can’t wait to try it.
Thank you so much you're welcome
Hello Fabrice! Congrats for your beautiful job ❤. What do you mean for starter? It’s a poolish or?
ua-cam.com/video/vD_aufrBTjU/v-deo.htmlsi=jeCNgSRmmCN8tYTk
Starter recipe
Thx!
What is the purpose of the starter on this recipe ? I see that there is already the yeast ..can I do it without starter?
Thank you
Would love a video for he starter
Ok thank you so much I will make this video
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!
Hello Fabrice, I am about to try your recipe and am interested in the water temperature calculation for optimum yeast development. Could you tell me please if the starter is used straight out of the fridge or is is brought up to room temperature first? I think this will impact on the dough temperature. Thanks in anticipation. Regards, Peter
Put the starter cold don't worry ..
Merci@
This is beautiful- can you share how to make a starter?
ua-cam.com/video/vD_aufrBTjU/v-deo.htmlsi=lZ-l_yoNiL4kPmJq
Hi! Just a quick genuine question. Is it possible to leave out the starter for a completely beginner and dummy like me? Or will it ruin the recipe or have a different outcome? Thank you so much in advance for your response. :)
If the starter stay to long at room temperature it will be too sour !!
Dear Fabrice, your videos are wonderful , full of passion and instructive. I tried to follow with good results , but there is a thing I can not get : how come (example - minute 4:09) your plastic bowl remains spotless clean and the dough does not stick to it at all ? my bowl is a mass 😯. Is it the bowl ? The mixing time of the dough ? magic hands ? secret? please help 🙏
MAGIC HANDS 🤭 Thank you so much !!
In my tub i spray some oil lightly
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
What a great recipe! I managed to make a awesome baguette, thanks for that.
Can you advice how i can make it that the crust will be longer crispy?
Now when it is cooled down, the crisp is much leas than when it is coming out of the oven.
At the end leave your Bread 10 minutes in the OVEN open
Alright! Thanks i will try that.
Great recipe !!! Can you do a video for the starter ?
Yes of course
ua-cam.com/video/vD_aufrBTjU/v-deo.htmlsi=aOy66XoPaix-j4RE
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.
Can i also use a sourdough starter made from whole wheat rye flour in this recipe? Thank you
Yes of course
Hi, love to try this recipe. Can I have the starter recipe please?
ua-cam.com/video/vD_aufrBTjU/v-deo.htmlsi=fXkY8ekiZuRaKbrV
Great video Fabrice!
Thank you so much