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How to Make CRUSTY FRENCH BAGUETTE like a Baker
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- เผยแพร่เมื่อ 5 ส.ค. 2024
- Attention: The amount of water to use is 215ml and not 250ml. We made a mistake with the caption.
Transport yourself to your favourite bakery by making these incredible crusty baguettes and learn how to create the perfect CRUNCH using your oven at home. Master baker Anthony Silvio is back sharing all his tips on how to make your baguette with a chewy interior and the most divine, crispy golden crumb.
🌍Get the recipe on my website www.vincenzosplate.com/recipe...
#baguette #frenchbaguette #crustybaguette
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make French Baguette
0:49 How to Make Poolish
2:10 Let the Poolish Rest
2:18 Ingredients for Baguette
2:50 How to Make the Dough
4:24 How to Knead the Dough
8:17 How to Divide the Dough
10:15 How to Shape Baguette
12:50 How to Bake Baguette
16:44 How to Eat Baguette, E ora si Mangia...Vincenzo's Plate!
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🎬 #VincenzosPlate is a TH-cam channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).
That bread looks fantastic but can we talk about the real star of this video Anthony Silvio? This was probably one of the best how to videos that I’ve watched. His instructions were clear and concise and he explained everything so well. He should definitely have his own TH-cam show as he has the talent and not to mention the good looks for it. Hope to see him again soon!!!🤩
Anthony is a star! He's so nice and kind! The best baker ever 😍
Think about the possibilities 😍 endless collabs between Anthony and Vincenzo with great meals!
Indeed. He's a natural. 💐
I agree with you completely. A super well done instructional.
Yes he is a very good teacher! My baking instructor was very good too, but I think Anthony is more thorough.
ATTENTION: Attention: The amount of water to use is 215ml and not 250ml. We made a mistake with the caption.
How can you resist a crusty artisan Baguette? Master Baker Anthony Silvio shares his famous Baguette recipe with us. Make sure you write a comment for Anthony and say Thanks. This is a precious recipe.
I like to see the video when he makes all different kind of breads! So fantastic !thank you for share the recipe !have a nice day
This is great, great content. Thanks for sharing Vincenzo.
I do like bug gets (*get it*)
Sorry Vincenzo, but there's nothing better you can do with a crispity-crunchity artisan baguette hot out of the oven than make a Twin Peaks sandwich. It's just salted butter and thick slices of brie. That's it!
Butter it and have it with large hot bowl of beef barely soup. Or, make a Vietnamese ban mi sandwich. Thanks for doing this, I do enjoy your channel!
Best baguette recipe ever! French recipe from Italians with Australian accent!
Thank you!
thank you so so much .
@@vincenzosplate burnt baguette
Your point being...
best and simplest how to make a bread video on youtube so far. i make banging baguettes at home, i learned to do it in france with fresh yeast, but here in the US, fresh yeast is e4xcessively hard to find, the climate is also very different, so i experimented a lot with dry yeast but was never satisfied, Anthony gave me the clues i was missing, i had to do a poolish, i tried many technics but never thought about the poolish with dry yeast, absolute banger!! thanks Vincenzo, thanks Anthony!!
Glad you found the tips helpful! Experimenting with different techniques can lead to amazing results. Keep up the great work in your bread-making journey! 🥖👨🍳
Man, that looks like a lot of work! I have a whole new appreciation for artisan bakers.
A lot of effort, but it’s worth it!
That looks incredible…I will for sure try this method. Love your Channel!
Being French I can confirm that this is how they should look like. Nicely crispy and fluffy
Though they could be slightly larger and longer
@Sixgorillionshekelbergswindler Shlomo that's because nowadays people like them barely cooked which makes them way too soft. A good color like in the video is nice and still crunchy without being hard as a stone
wow.. that's a huge compliment! Thank you so much 😍
@Sixgorillionshekelbergswindler Shlomo That would be for over cooked and/or recooked bread (eg. Grilled cheese sandwich). The current average baguette is undercooked because that's how people prefer it nowadays, I don't think there's anything else taken into account
@Sixgorillionshekelswindler Shlomo Totally depends. At every boulangerie you can buy your baguette "bien cuite" .
HE'S really a super tutor !! He explains everything well, unlike others. thanks so much for sharing ! really a good guy !
oh yes, Anthony is a Pro, and he explains everything to perfection!
Are you going to try this recipe??
Again, amazed with Anthony’s baking skill and so very good skill for teaching! His sentences so clear without redundant words and stuttering.
Great work, Anthony. Thumbs up! 👍
you're so right! Anthony is the best 😍
Thank you Katarina!
That’s because of his dominance of the English language. The guys you’re most likely comparing him with were nice enough to share their secret recipes, and made a good enough effort, aside their obvious language barriers.
I've tried so many baguette recipes and never achieved the holes in the dough. By following these clear instructions I've finally managed to bake baguettes to be proud of.
Thank you so much for the detailed step by step lesson. By the way, I think I'm in love 😍
wow, great to hear 🤩 you have to be proud of you!!
Many many thanks 😘
Hi, Maga M - I am an Italian who lives in the UK :) You can only achieve those air bubbles by making the poulish one day earlier - same for Ciabatta bread (I tremble when I see, in supermarkets, packs of ready mixed flour for ciabattas)!
Did you use the Diastatic Malt Powder?
@@dansmit9692 No, I didn‘t. The baguettes are fine without as the malt only gives a richer colour.
I know that in each country the flour is slightly different so you might have to tweak the amount of water in the recipe. I use a wee bit less water.
What‘s important is that you use flour that has at least 12% protein.
@@Luceforall I totally agree. Poolish is the only way to get holes. My poolish ready, time to make dough. :)
made these today and they came out great! Super sticky dough first, but after a couple min of stretch and slap it was manageable and they turned out super crunchy with a nice chew. My friend is a professional baker and approved, so thanks for a great recipe and outstanding instructions! I had my ipad in the kitchen all day, rewatching all the fold and tuck and form parts before getting to them. I'll be making these again! Special thanks to Anthony for such clear and easy to follow instructions!
Just tried it and it was a success, best bread I have ever made, came out crunchy with rustic crust and chewy inside with big holes. I am French and miss our boulangeries I can't find here, so thank you for the great instructions!!
Approved by a French 😍 wow that’s the best feedback 🙏🏻❤️
I really want to say thank you Anthony for sharing this great&wonderful recipe of baguette. I made three;these baguettes smell really good and are so golden, crispy! They cannot be perfect like yours but those were the best baguettes I've ever baked. Love from South Korea♡
Mr Silvio is quite an artist! That level of crunch and fluffiness is hard to master!
Thanks for noticing the hard work and skills that go into making these recipes! 👨🍳 It's all about staying true to the traditional Italian way of cooking. 🇮🇹 Keep following for more tasty dishes!
I just finished baking these. Amazing texture and flavor. My dinner tonight: piping hot baguettes, butter, Tuscan herb infused olive oil, balsamic vinegar, fresh mozzarella, tomatoes and garden picked basil and of course a lovely glass of red wine.
Woah, sounds so good. How did it go?
Anthonys teaching skills is what an amateur baker like me needs!BRAVO mate,merci!
Everyone needs an Anthony in his life!! 😍
Congratulations to Anthony for his instructions- Clear,simple with his gentle manner -
THE BEST of the LOT .
He’s the best 😍
Started the bread yesterday and finished it today, much like prior comments I used 250 grams water versus 215 but added flour until it reached the right moisture and it was AMAZING!!! Beautiful air pockets incredible crust, best baguettes I have ever made! Complimenti! Bravo!
wow I love to heart that! many thanks my friend, I'm happy you loved our recipe 😍
BEAUTIFUL APPETIZING BAGUETTES !!! Also, great video...no loud, annoying music, no extra talk...loved it !!! thank you Vincenzo for teaching us how to make delicious baguettes !!! 😊
wow thank you so much, I'm glad you enjoyed this recipe video!
It was a pleasure for us, I hope you will make this recipe soon! 😋
@@vincenzosplate
I will definitely try it !
This is the most comprehensive and professional baguette video on TH-cam. You guys rule!
omg thank you so much my friend, this is great to hear!
Are you going to try this recipe?
@@vincenzosplate I used Bruno Albouze’s recipe. Came out good, inside wasn’t as aerated as I would have liked. Trying yours next. I think your direction on developing the gluten correctly was what I was missing.
It's all I know. Having been to Europe many times.. I've fallin in love with this bread. Thanks chef!
This super good... amazing 😍
I just finished baking it, it’s a wow !!!
Real baguette I tried so many recipes but your is fantastic. Thank you for your nice demonstration 👏👏👏
Millions of 👍
Grazieee 😍 great to hear!
I’m glad you loved our recipe, great job!!
Great! I want to try! Could you tell me exactly what kind of flour do you used? There is many types of "Bread flour" in a shops in Poland.
Have checked many of the YT videos on baguettes. Yours is the best ... so clear, succinct and the camera angles showing the movements - all leading to an outstanding end result.
Will be making these next weekend. Thank you.
Wow this is great to hear 😍 many many thanks Sally, please try this recipe asap!
A natural teacher.
yes, Anthony is the best!
In the past year I've become an amateur baker - mostly breads and pizzas - and have watched lots of videos, several on baguettes. This is by far the best video I've seen, and easily produced the best result. A crumb that airy with a crust that crunchy? I can't imagine a baguette could be better; they looked absolutely perfect.
That was an impressive result with just a home oven! I’m going to try that myself. Thanks! 👍🏻
oh yes, this is amazing! Please make it and let us know! 😋
Love to watch the passion for good food, thank you for this great moment.
Glad you enjoyed it, Georg! Anthony has so much passion, and he made a masterpiece!
Best baguette recipe ever! Thank you Vincenzo, thank you Anthony! Perfect with San Marzano sauce and mozzarella.
You’re the best teacher and baker ever, receive a hug from CT USA 🇺🇸
oh yes, Anthony is definitely the best 🤩
Mortadella, iceberg or lettuce,tomato 🍅 and mayonnaise!
The baguette looks fantastic.
You always invite the perfect guests for your videos Vincenzo. Bravo!
wow sounds soooo delicious 😍
many many thank Dimitris
@@vincenzosplate My pleasure Vincenzo! If you ever come to Greece on holiday, l'll be glad to show you what real traditional Greek giros tastes like! I have a giros restaurant in Greece so I love traditional food especially from the Mediterranean.I have a very good friend who is an Italian chief and he's
made me delicious pasta dishes.
And if you like you can make a video here too!
Vincenzo, Anthony, the best video I've seen on making baguettes! The poolish move is a master move. Anthony is very generous offering us his know how and skill...A French/Italian delight! Merci/Grazie Thanks!
Tony
Glad you enjoyed it! 🙏🏻 Anthony is the best baker ever.. now everyone can make baguette like a pro 😍
Excellent job and thank you for being patient with us first time bakers! Looks perfect!
Our pleasure! making bread is not that simple, so you need a Pro to teach you ... like Anthony!
I’ve used your video and recipe to make baguettes several times now, and I love them. I usually make more than I can use myself and give the extras to friends and neighbors… they’re a big hit! Thank you.
That's fantastic! Sharing the love for homemade baguettes with friends and neighbors is such a wonderful gesture. It's great to hear they're a big hit! Keep spreading the deliciousness! 🥖😊
thank you vicenzo its the middle of the night and now im hungry
loops
Simply beautiful! Thank you
In my Sandwich:
Mortadella, Provolone, Onion and Olive Oil
many thanks to you!
Your sandwich would be great 😍
I've been baking a lot of bread since 2020, but this is the video that inspired me to try baguette - long way to go, but really informative and entertaining instructions to start my journey, thank you!!
Awesome, and I'm sure you will make some great baguettes following this recipe!
I want to remind you that it is 215g of water and not 250g
Yes, this is one of the best videos I have watch. Very clear and is easy to understand. I can't wait to make this baguette. Anthony Silvio, I thank you
Oh wow, we’re glad to hear that 🙏🏻 thank you Ann!
Amazing guys, thank you Anthony and Vincenzo for your very traditional Parisian style baguettes ! xxx
Thank you Michael, Are you going to make those baguettes? 😍
@@vincenzosplate most definately, it's in my plans for Christmas. Are you planning any more duets with Anthony? love it when you guys work together, simply awesome. x
Super job - excellent tutorial - some great tips. Bread looks wonderful. Thanks.
Anthony is a master, he did an amazing job!!
I loved that baguette 🤤
Best baguette recipie I've found. Made it several times now and much better than I can buy locally!
oh wow, this is great 😍 I'm sooo glad you loved this recipe!
Thank you, Anthony and Vincenzo, for sharing your video with us.
it is a pleasure for us 😘
Chef you are very professional 👏 God bless you, it's amazing to watch
Oh wow, thank you very much 🙏🏻
This is the BEST cooking video I have ever used. I have made baguettes from other video's but have never had outcomes this great. Let face it, You're foolish if you don't use a poolish. Bahahaha.
wow, we're honored 🙏🏻 many many thanks Bill, glad you salved the recipe! 😍
I made these a few times. I'm getting better at it each time. I agree, Anthony is wonderful.
oh wow, I love to hear that!
You guys are fantastic!! Oh my, Anthony Silvio is the best teacher ever, well, you both are excellent⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐
Followed recipe to the letter. Total success. My normal, excellent, baguettes are now 10 times better - lighter, more flavoursome, and slightly chewy crumb (which is the diastatic malt I believe). Superb!
oh wow, it sounds great 🤩 this makes me really happy!! great job Quentin
If you followed to the letter your dough would have been awful. He put down 250g of water when he meant to write 215g so I went by what it said on the video and ended up with garbage
All I need is good butter,, that was a beautiful sound coming off that Bread,,, So jealous
yum 😋you don't need to be jealous, just make this recipe at home to get the same result😍
Perfectly clear verbal and visual instructions. The baguette appears to be as good as it gets. Thank you.
thank you Joe! Are you going to make this baguette recipe? 😋
This was an awesome instructional video. I was able to form my baguettes so well by watching this and they turned out great! Had a tasty sandwich with one today
Awesome! I'm super glad you loved this Baguette recipe 😍 thank you a lot!
Je suis français et j'approuve.
Merci beaucoup ❤️
Merci chef,j'ai fait la recette de A à Z,mes baguettes étaient parfaites. Bonne continuation
wow, I'm so happy to hear that 🤩 merci beaucoup!!
I have this video saved in my bookmarks and I always revisit it before shaping my demi-baguettes! Thanks for a wonderful video!
Wow that would be so amazing if Anthony did a master class for baking, he’s such a great teacher
PERFRECTION !!!!! A Baguette, Olive Oil, & a bottle of wine ... That's all you need
All you need is.... Baguette 😍
This is a peace of art!! Congrats!!!
oh wow 🤩
Anthony is a Pro, and he makes baguettes to perfection! 😍
Piece**
Anthony, I tried your baguette recipe for the first time and though not quite as good as yours, they turned out really crisp and yummy. You are a brilliant baker and teacher, your instructions so clear and concise and a pleasure to watch and listen to. Thankyou so much for sharing your skills with us.
Great to hear! Grazie mille for your kind words, I'm so glad you enjoyed my baguette recipe! It's always heartwarming to hear that people have been able to successfully recreate my recipes in their own kitchens.
those air pockets in the baguette were just incredible. beautiful recipe. you made it sound so easy. well done. beautiful baguette.
Thank you so much 🙏🏻 Anthony made this baguette to perfection, I loved it!
Are you going to make it? 😋
Fantastic looking baguette. I can't eat them cooked like that because my teeth are not in the best shape. But this is how baguettes are supposed to look like. Ask any baker in France. Congratulations! Great job!
thank you so much John, I'm glad you liked this recipe! 😘
@@vincenzosplate I tell you what... you hardly find this quality. 👍👍👍
A nice piece of Camember and a zip of red wine. That's it!
wow 😍
He explains everything so clear and slow.. he is the best!
oh yes, Anthony is a master!
OMG best baguettes 🥖 EVER !!! Just baked mine and they turned out great 👍🏻 thanks Anthony and Vincenzo for sharing ❤️🥰🥖
wowo we're glad to hear that!
Great job Rosie 😍
I have finally found it!! THE BEST recipe and outcome!! I was transported to my days in Spain; grabbing a baguette, tearing chunks off, and making a chorizo & cheese sandwich! This is literally THE BEST! Is the dough freezable? If so, at what stage of the process can I freeze it? Thank you! ❤️
oh wow, I love to hear that, thank you so so much 🙏🏻❤
I suggest you to freeze the baguette once baked!
@@vincenzosplate Thank you! Continued success! 😊
Incredibly clear and thorough instructions, and the final product looks amazing. Can the dough be frozen at any point? This recipe makes more baguettes than I could use. Thanks!
thank you so much, Anthony is a Pro!
you can freeze the baguette once baked!
@@vincenzosplate And what should you then do to revitalise the Baguette back to life please?
WOW! I've searched the dark and ugly corners of the internet for a reliable baguette recipe for months. This is by far THE BEST tutorial I've seen for making something close to authentic baguettes in a home oven. I've gotten close, even what my wife calls "pretty darn good" but I'm seeing tips here that I think will take me to "damn good" status! Thanks so much for an in depth, easy to follow tutorial with the right balance of theory and practical instruction for the home baker/bread lover. I'm going to give this a go right away and will let you know how it goes.
Wow That’s a huge compliment 😍 I really appreciate my friend!
It’s all about Anthony, he made this baguette to perfection, definitely the best I’ve ever had!
Are you going to make it? 😋
@@vincenzosplate I plan to try the recipe right after Christmas.
Man thise man is a genious, natural talented teacher. I made my first happy baguetes. Thank you guys.
oh yes Anthony is a Pro 😍 and he makes the best baguattes!
We're glad you tried and loved this recipe!
Happy Thanksgiving, Vincenzo.
As a french, i confirm, that is a great baguette, crispy 😌 i prefer a litlle less grilled but congratulations
wow, said by a French it is an honor! 😍 thank you so so much
@@vincenzosplate after seing your video i ran to the boulangerie by one baguette
@@vincenzosplate you’re welcome, i thought you were doing only pizzas but even baguette you are really talented
As a french.. whatever.
@@univenpecalipre elle est belle franchement
Anthony you are amazing ...down to every detail. Thank you for sharing
yes, he's the best!!
Thank you Lisa 😘
Wow!!!!!! I've tried so many baguette recipes but none ever seemed quite right but this looks like the one!!! Thank you!!!!
Thank you so much Rebecca! Oh yes this is definitely the best baguette you can ever make!!
“Now were guna do some slap and folds”
Yeah.. that’s what she said! 😂
Ps.. il let you know how the recipe went.. did the poolish last night so on with the next bit today.. I’m doing both your baguette recipe and your ciabatta recipe to hand out as xmas gifts.. Thanks guys 😊👍🏻
Hi John, how your bread was? 😍
@@vincenzosplate Only the best damn baguettes and ciabatta Iv ever had! Iv also just found a farm local to me who sell unpasteurised fresh from the cow milk.. So going to be trying my hand at buratta.. I tried it at a restaurant which has now unfortunately closed.. It was the best thing I’ve ever tasted.. burrata on ciabatta with roasted cherry toms and a pesto dressing.. Iv gotta try recreate it.. Thankyou guys so much and I hope you have a happy new year 🥳😊👍🏻
with this type of bread: proscuito, tomatoes , slice of boccocini cheese and olive oil sprinkle with oregano
Wow... I’m drooling right now 🤤🤤
just amazing!! Cant wait to start with my polish. Tus for this recipe and tsk to both of you Vincenzos and Antony from the very south of Chile
Our pleasure! 😍 Please make it and let us know! I can't wait 😋
This a really great video with great instructions on how to make baguettes at home. It has the home baker in mind! No fancy equipment! Great job!
Thank you so so much! It's all about Anthony, he's the best! 🤩
Are you going to make it? 😋
@@vincenzosplate He sure is! Yes, I am! I will update when I do! Have a great day!😄
Kerrygold salted butter and honey on baguette is my absolute fav !!
wow, I would like to try that combination!
French baguette the french way - butter and ham only.
what a goodness 🤤
The way he slowly teaching viewers..I like that... lovely
Thank you, are you going to make this recipe?
😋
@@vincenzosplate definitely....I always using recipes from Pincenzo's Plate..they always come out great...👍
Beautiful!!! There are many baguette videos out there, but this is the result I hope to be able to make. There are no shortcuts to an authentic baguette. Wonderful tutorial. Thank you!!!
glad you think so 🙏🏻 thank you a lot!
That looks delicious! I would put grilled eggplant with a some fresh tomato sauce on it... or just dip it in balsamic and olive oil
wow, sounds delicious 😋
Ohh man Vinny!! That looks fantastic. I'm thinking olive oil, roasted red peppers and some nice mozzarella. Black pepper too!
Yummy! The perfect combo 😍
I have wanted to make this bread for a long time!! I will try this recipe this week!! It looks AMAZING!
Yeeees please, try it as soon as possible 😍
excellent teaching - some great tips. The bread looks wonderful. It also tastes wonderful, I made these Baguettes, but when you are making them it looks much easier than it really is. Bravo!
Thank you so much Edwin! Oh yes this is suuuper easy, and we're super glad you tried and loved this recipe 😍
Recipe say 215 grm of water and he say 215 gram but the text on the screen I say 250 , I used 215 , but which one is it?
It is 215g, I’m sorry for the wrong text!
Got it , thank you again
Hi guys liked your video very much
Really clear
Just one question when I tried making it the daw was really watery
So if you have any idea what can go wrong please lmk
Thanks
I had same issue. Ended up adding way more flour. Bit of a disaster
You’ve probably used 250g of water, instead it is 215g... I know that was my fault!
Thank you so much for sharing your knowledge, and for making professional techniques accessible to the home baker! Wonderful lesson.
wow, I'm so happy you enjoyed the video! 😁
Anthony is a master, and he is very good at explaining the techniques and methods!
Are you going to make it? 😋
@@vincenzosplate I certainly will! Thank you very much!
Loved this video - clear step by step instructions - can't wait to try this one at home
Thank you a lot Nathalie, Please try this recipe soon and let me know!
250 (written) or 215 (said) grams of water? I think I used 215 the first time, and just about to try again. For sure my dough was a lot less sticky than in the video
Yes Jeremy, it is 215g! Please try ahain
That's a hang of A LOT of effort 😭. I'll stick to just buying my baguettes from my local bakery
I know, but the result it's worth it 😍
I finally made these! Best baguettes I have ever made!!! They were so worth it thank you so much!!!! Wow 😄 👏👏👏
Wow great job Rebecca! I'm so glad you loved this recipe 😍 yum!
This is by far the absolute best video to make baguette. The demonstration by Anthony is superb. I have been baking artisan bread for many years but never done baguette. Thank you! My baguette turned out fabulous and I followed your instructions exactly. My cuts were not quite deep enough but i need to practice anyways. Great recipe and the best demonstration.
Omg think you so much 😍 we’re so happy to hear that 🤩 great job my friend!!
What did you eat with it? 😋
@@vincenzosplate it was part of our midnight snack at New Years Eve. Butter and a few side items like Salami, Ham, and olives and pickles. Thanks again!!!
Maybe a little pesto and sliced ripe tomato on that delicious, crunchy baguette!
oh wow, sounds great 🤤
prosciutto with few types of cheeses, melted.
yummm 😍 sounds great
Just love it ………perfect bread. Every single aspect is covered……
Wow, thank you so so much! Have you tried this recipe?
I cant believe you got these results in a home oven. Just incredible crumb structure...
and instead ... you too can get a fantastic result! 😍
@@vincenzosplate made a poolish right after I saw this video :D
Put some pasta in the middle for a "Bagetti" sandwich. 😁
wow that is the greatest creation ever. Well done Frank
Sounds like he said 215 grams of cold water, not 250?
yes Ryan they're 215g!
@@vincenzosplate excellent, thank you for clarifying!
@@vincenzosplate WISH this was clarified somewhere above! Been searching the comments to find out why my dough is so wet and shapeless. Presumably it’s too late to add flour if the dough has been proving in portions?
Great tutorial! After recently touring around Paris, I’ve been learning how to make baguettes. This is the best one I’ve tried. Just finished my second batch and they’re so good.
Olive oil, mozzarella and Jamón de Ibérico from Spain for my baguettes! 🤤
Magnificent crumb on the baguette. Non posso credere! Mi piace tantisimo! Grazie mille.
thank you so much Maria, sono contento che ti piaccia!
Are you going to make it? 😋
This demo was fantastically informative. Clear and concise. Amazing looking bread. Looking forward to giving it a go. Cheers to both of you.
Glad you enjoyed it!
Thank you Vincenzo and Anthony. A delicious recipe and excellent, informative video!!
many thanks to you Nil, I'm glad you enjoyed this video!
Thank you very much! I following your instructions and baguettes got very very amazing! Thanks for your detailing and your lesson! You are genius! Love ❤️ Sofiya
My pleasure, as always! This is a must try recipe if you want to taste the best baguettes 😍
I’ve watched a few videos for baguette since I want to make it and this is by far the best one I’ve watched. Clearly explained. Intend to try
wow 🤩 thank you so so much Devika! We appreciate a lot, are you going to try it?
@@vincenzosplate I am as we speak