How to make a perfect French baguette at home ?
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- Опубліковано 31 тра 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
---------------------------------------------------------------------------------------------------
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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See you soon on "boulangerie pas à pas" par Fabrice Cottez .
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#baguette
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 ❤️
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
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 .
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
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 !!
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 🙏
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.
👍👍👍... 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 🙏🏻
@ 👍❤️
Bravo Fabrice! Hope you’ll have a massive English audience too! 👍
Thank you so much !!
I hope too .
Super Fabrice ton anglais est pas mal bravo les anglophones vont adorer 👍👍
Merci du compliment à très bientôt
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
SImply perfect. Congrats!
Thank you so much you’re welcome
Thanks for the awesome channel and recipe!
Thank you so much you're welcome
Beautiful video and the baguette looks perfect ❤
thank you so much !!! you're welcome
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 🙏🏻
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
Fantastic step by step guide.🎉🎉🎉
Thank you so much 🙏🏻
Excelente 💯🥖, muchas gracias!
Muchas gracias !! soon in Spanish 😁
Tks a lot, mate! Muito obrigado!
Obrigado
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
Love this video, can't wait to try it myself!
You’re welcome !!
Fantastic! I can’t wait to try it.
Thank you so much you're welcome
ça a l'air bon et beau merci pour la recette
Avec plaisir 😊 à vous de jouer
Awesome Baguettes.👍Perfect!!
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 🙏🏻
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
C'est super! Délicieux! Tellement simple, mais faire d'attention à les details rendre les plus meilleure results. 🤤👌🏻
Merci beaucoup 😋
Thank you, Fabrice!
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 🙏🏻
Well done, proud of you!
The best teacher ever
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
Great video Fabrice!
Thank you so much
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
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
🥰 Thank you very much - Merci beaucoup!
Very good and easy to follow recipe.
Salutation de Norvége
😁
You're welcome thank you so much
T'as assuré comme d'habitude Fabrice 😉😎🥖
Bravo 👏👏
Merci beaucoup 😋
Great video, thanks.
Thank you so much
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
Magnifique !🥰
Merci beaucoup
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
Amei❤ vou tentar fazer
Merci beaucoup
Amazing bro, congratulations!
Bro thank you so much 🙏🏻
Bravo Fabrice ! Perfect English well done 👏🏼
Oh thank you so much !!
Thank you for presenting your video in English!.
Thank you so much you're welcome 🙏🏻
C'était une super vidéo. Merci. Je suivrai vos instructions sous peu.
Merci à vous 😊
Woow amazing 👏 😍
Thank you
Tres magnifique!
Merci beaucoup pour votre message
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
Amazing
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
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
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
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
Great thanks for English👏🏻🙏🏻
Thank you so much you're welcome
Baking math.... amazing 😂❤
Thank you so much
wow ! I'm sending it to all my English speaking friend! thanks 😀
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 😘
Aaahhhh...perfect!
👌🙏🏻🙏🏻
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
Thank you
Would love a video for he starter
Ok thank you so much I will make this video
Delicious baguettes
thank you so much my friend !
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 🙏🏻
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.
Les anglais doivent être dingues de ton french accent 👍👍👍👍bravo en tout cas 👍
Oh merci beaucoup !
Very helpful!
Merci beau...?...!
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
I'm doughing well 😊😊
Perfect day !!
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.
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
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
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?
More bake with open door at the end
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! 🙏
Great recipe !!! Can you do a video for the starter ?
Yes of course
ua-cam.com/video/vD_aufrBTjU/v-deo.htmlsi=aOy66XoPaix-j4RE
Awesome
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.
Un grand merci ! Oui tout a fait les 2 langues bien entendu 🙉
*bonne
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!
Thank you for Turkish translation
you're welcome
We would love to see the starter recipe, Merci!
ua-cam.com/video/vD_aufrBTjU/v-deo.htmlsi=P5cDSzQuwk332rjA
On a hâte !
🙏🏻🙏🏻
I would love to see a video about the starter! 🤩
ua-cam.com/video/vD_aufrBTjU/v-deo.htmlsi=R7f8wGFjy-wJ3SF5
It is with english subtiles
@Хотелось бы еще на русском. Пожалуйста добавьте субтитры 🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻
Great in english, good job
Thank you so much you're welcome 🙏🏻
My baker is rich.
Your flour is beautiful ;)
Thank you so much you're welcome 🙏🏻
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
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?
ua-cam.com/video/4wggcnAd_84/v-deo.htmlsi=2PV6WIcbp_tepixo
You're welcome
Proud of your language challenge !
Oh thank you so much you're welcome 🙏🏻
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
Tanks from the Danish Bakery School i Holstebro :)
You're welcome !! Thank you for your message !!
I hope we will meet soon
France est le pays du pain , salut pour la France et pour tous les boulangers francais
Merci beaucoup pour votre message et à bientôt
Perfect Fabrice 👍🏻congrate,l hope plainty success in England ☺️
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!
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
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
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.
Look at this short vidéo
ua-cam.com/video/4wggcnAd_84/v-deo.htmlsi=v_3F4cDqE5GciMok
@ j'ai trouvé les autres épisodes sur TB à votre YTube. Merci beaucoup. J'ai compris 👍😀
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!
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
Bonjour Fabrice ^^ j'ai suivi au plus près ta recette, c'est génial :) on s'est régalé !!! Le réseau s'est parfaitement développé et j'ai été scotché du résultat quand j'ai ouvert la baguette, en plus c'est super à regarder pousser dans le four. J'ai néanmoins quelques questions :
j'ai utilisé de la levure à réhydrater (2g) dans de l'eau à 30-35°C. Quand elle a été activée, je l'ai complétée à 330g (à la temperature complementaire pour la TB) pour respecter ta recette et ai lancé l'autolyse. Est ce génant ? ou dois je impérativement lancer l'autolyse sans la levure avec un petit peu moins d'eau et rajouter le complément eau/levure avec le levain et le sel après coup. Ensuite, il m'a falut la matinée à la température ambiante de 19.3°C de ma cuisine pour ramener la pate à la sortie du frigo à 17°C, puis je utiliser une chambre de pousse à 25°C afin de réduire ce temps ? Mille merci pour cette super expérience
Écoute si tu as réussi à sortir un beau pain ne.change rien !!!
Et oui mes températures c'est la base
that sounds like a very interesting starter recipe, would you be happy to share the recipe?
ua-cam.com/video/vD_aufrBTjU/v-deo.htmlsi=BzC1nk9o84eK8JTo
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 .
Lets watch this video
ua-cam.com/video/4wggcnAd_84/v-deo.htmlsi=h61543jpTahtgH52
Awesome video! If I want to mix whole wheat flour to the T65 flour, what is recommended percentage?
80% t65 and 20% whole wheat flour
Merci beaucoup!
La première fois que ma baguette a fonctionné. J'ai essayé au moins 8 fois avec des recettes et des vidéos sur UA-cam, mais ça n'a pas marché. Votre méthode est fantastique, elle fonctionne enfin.
Félicitations merci beaucoup pour votre message