I’m done and it’s beautiful. I’m still pretty new to baking and this is by far the best looking bread I’ve made yet- and it tastes like I got it from the store, if not better. One of em even looks like it came from the store! 😂 My family loves it, I love it. Thank you!
Phenomenal. So easy, perfect instruction, great editing. Can you teach us how to make potato soup with dumplings? Watched 100 videos and my dumplings always gummy. You being a pro probably know how to make them. Keep going, you are awesome!
It's hard for me to tell without being there, but sometimes my bread just takes longer to rise because my room temperature is colder, or because the water or other ingredients weren't as warm. Yeast can be finicky. As long as it's rising, just let it take its time, it will get there eventually! 😊
I just bought a mixer and anxious to make some bread. I noticed that you’re using instant yeast, but you’re proofing it twice. The packet of instant yeast says no proofing necessary. I’m confused. lol
I don't normally proof twice with instant yeast, but for this recipe it does improve the flavor and structure of the bread. You could use regular yeast, I just don't keep it on hand,.Hope that helps!
‘FAST paced, no details’ basic French bread recipe. 👏 🍞 🫧 I’m collecting a series of basic/beginner bread videos to send my nephew. This is a good one to throw in the mix! 😊 The slashes/cuts should be made with a straight edged razor or Bread Lame - the serrated edge was specifically designed to cut the crust of cooked breads and will drag through the dough instead of making a clean slice. Also note, the cuts aren’t to “make it pretty,” although they provide a pleasing aesthetic; they’re to prevent the gases in the bread that provide taste (although this recipe yields a very TIGHT structure) from blowing a hole, quite literally, in the top. You made cuts that are unique to French baguettes. 🥖 One long cut down the center is used & works well for this type of loaf. Although, any cuts should suffice as long as there’s space for the gasses to exit along the entire loaf. 🔪 This is a good recipe for people who 1. don’t want to learn any physiology behind bread ie structure/proofing/taste/etc 2. don’t want to wait for it to proof (which is what adds the flavor) and/or 3. people who are in a profound rush for whatever reason.
This one does. :) But you can feel free to leave it out, or just make another recipe without sugar that calls for fermenting and takes much longer to make.
@@Creationsbykara Just stating that according to French Law, it cannot be French Bread. In 1993, the French Government passed the French Bread Law, a rule that establishes how to make the traditional baguette to protect it from other breads. According to this decree, the traditional baguette can only be made with the following ingredients: wheat flour, water, yeast and/or sourdough, and salt. My French blood gets a little irritated with Americans calling their bastardized recipes “French Bread.” It is just American bread, nothing French about it.
Thank you for sharing the reason for your opinion. But, you will notice that I didn't call this a baguette. Just as there are dozens of American breads, there are dozens of French breads. 97% of my readers and followers are in the United States, and this is what they refer to as French Bread, so that is what I call it. Sorry if that irritates you. I know many people want to say a recipe is wrong when it isn't the same one their Italian, Mexican, or French grandma made it. But the joy of cooking is that there are so many delicious versions of the same recipe out there. I'd rather spend my time making and eating delicious food rather than worrying about if other people are doing it the way I think is right. :)
When I started making the videos, I had an assistant to help me with filming and editing. She had to take time off for personal reasons, and I just haven't been able to find the time to do it all myself. I'm hoping she will be able to start next year, or that I can find someone else. It's a lot of work!
THANK YOU for the precise and short description!😊
You are so welcome! Hope you try the bread and have great results. 😋
I just want you to know that I made this recipe and my family loves it!
Yay, I'm so happy to hear that!
Alright we’re giving this a try wish me luck!
I’m done and it’s beautiful. I’m still pretty new to baking and this is by far the best looking bread I’ve made yet- and it tastes like I got it from the store, if not better. One of em even looks like it came from the store! 😂
My family loves it, I love it. Thank you!
Phenomenal. So easy, perfect instruction, great editing. Can you teach us how to make potato soup with dumplings? Watched 100 videos and my dumplings always gummy. You being a pro probably know how to make them. Keep going, you are awesome!
Thanks so much for the kind words! I've actually never made dumplings, so I'd have to learn how first. But it is something on my bucket list!
French bread is amazing! I'm excited to try this :)
You really should, it is seriously AMAZING!
I just did this recipe and it worked great ! Simple and tasty. Thanks alot !
So happy to hear that David! I hope you make it often. 🙂
Hi I have made this several times, but today it is not rising as well, what did I do wrong, this is the best
It's hard for me to tell without being there, but sometimes my bread just takes longer to rise because my room temperature is colder, or because the water or other ingredients weren't as warm. Yeast can be finicky. As long as it's rising, just let it take its time, it will get there eventually! 😊
Add this just now, but with olive oil, and it is lovely, thank you
It helps to see the video... I think I've probably been adding too much flour to my dough for years.
I think that's a pretty common problem, so I'm glad the video helped. Hopefully you have many more soft and light loaves in your future! 😋
Can I use bread flour instead of all purpose flour
Yes, I think that should work just fine.
I just bought a mixer and anxious to make some bread. I noticed that you’re using instant yeast, but you’re proofing it twice. The packet of instant yeast says no proofing necessary. I’m confused. lol
I don't normally proof twice with instant yeast, but for this recipe it does improve the flavor and structure of the bread. You could use regular yeast, I just don't keep it on hand,.Hope that helps!
‘FAST paced, no details’ basic French bread recipe. 👏 🍞 🫧
I’m collecting a series of basic/beginner bread videos to send my nephew. This is a good one to throw in the mix! 😊
The slashes/cuts should be made with a straight edged razor or Bread Lame - the serrated edge was specifically designed to cut the crust of cooked breads and will drag through the dough instead of making a clean slice. Also note, the cuts aren’t to “make it pretty,” although they provide a pleasing aesthetic; they’re to prevent the gases in the bread that provide taste (although this recipe yields a very TIGHT structure) from blowing a hole, quite literally, in the top. You made cuts that are unique to French baguettes. 🥖
One long cut down the center is used & works well for this type of loaf. Although, any cuts should suffice as long as there’s space for the gasses to exit along the entire loaf. 🔪
This is a good recipe for people who 1. don’t want to learn any physiology behind bread ie structure/proofing/taste/etc
2. don’t want to wait for it to proof (which is what adds the flavor) and/or
3. people who are in a profound rush for whatever reason.
Made that should say
Hi how are you 😊
French Bread does NOT have any sugar!
This one does. :) But you can feel free to leave it out, or just make another recipe without sugar that calls for fermenting and takes much longer to make.
@@Creationsbykara Just stating that according to French Law, it cannot be French Bread. In 1993, the French Government passed the French Bread Law, a rule that establishes how to make the traditional baguette to protect it from other breads. According to this decree, the traditional baguette can only be made with the following ingredients: wheat flour, water, yeast and/or sourdough, and salt. My French blood gets a little irritated with Americans calling their bastardized recipes “French Bread.” It is just American bread, nothing French about it.
Thank you for sharing the reason for your opinion. But, you will notice that I didn't call this a baguette. Just as there are dozens of American breads, there are dozens of French breads. 97% of my readers and followers are in the United States, and this is what they refer to as French Bread, so that is what I call it. Sorry if that irritates you. I know many people want to say a recipe is wrong when it isn't the same one their Italian, Mexican, or French grandma made it. But the joy of cooking is that there are so many delicious versions of the same recipe out there. I'd rather spend my time making and eating delicious food rather than worrying about if other people are doing it the way I think is right. :)
Why have you not posted in a year? You would have alot more subs I think.
When I started making the videos, I had an assistant to help me with filming and editing. She had to take time off for personal reasons, and I just haven't been able to find the time to do it all myself. I'm hoping she will be able to start next year, or that I can find someone else. It's a lot of work!