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 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?
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 🙏🏻
ปีที่แล้ว +6
Thank you so much you're welcome !! I hope too , i will make some videos in english soon
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!!!
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.
ปีที่แล้ว +6
Ohh thank you so much ! I know and this why .. I want to make many videos 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.
ปีที่แล้ว +1
Oh thank you so much and thank you for your message ! See you soon 🙏
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
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?
ปีที่แล้ว
Yes, thank you so much, match I really Want to Make more Video in English
👍👍👍... 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 หลายเดือนก่อน +1
Ohh🙏🏻🙏🏻😁 Thank you so MUCH !! It’s so Nice !! You’re welcome in bordeaux !!
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!!!!!!
ปีที่แล้ว +1
Oh oh 😁😁 thank you so much for your message !! I m so happy 😃 You're welcome ! See you soon
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 หลายเดือนก่อน
Oh thank you so much you're welcome. For the "TB" you need to watch this vidéo with english subtiles. th-cam.com/video/4wggcnAd_84/w-d-xo.htmlsi=dg6FHs5ZuqfXci9D
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).
ปีที่แล้ว +1
Thank you so much for your message !! 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 .
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.
ปีที่แล้ว
Génial merci beaucoup pour votre message et vous allez vous régaler avec une bonne farine
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.
ปีที่แล้ว
Un grand merci ! Oui tout a fait les 2 langues bien entendu 🙉
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: th-cam.com/video/vD_aufrBTjU/w-d-xo.htmlsi=jkHXk7io1R7pQQ5N
7 หลายเดือนก่อน +1
Ohhh you’re so nice !! Thank you So much 🙏🏻 You’re Welcome ❤️ and watch this video for the starter recipe th-cam.com/video/vD_aufrBTjU/w-d-xo.htmlsi=f8nkT_xjw0_xfqG7
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!
ปีที่แล้ว +1
Oh thank you so much . I promis you i will make more videos in english thank you so much you're welcome 🙏🏻
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! ❤❤
ปีที่แล้ว +1
With pleasur 👌 th-cam.com/video/vD_aufrBTjU/w-d-xo.htmlsi=YThbEgIINmKKsWu- This vidéo is with english subtiles
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.
10 หลายเดือนก่อน +1
Félicitations merci beaucoup pour votre message et à bientôt j'espère
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!!!
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 !
@ 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.
La première fois que ma baguette a fonctionné. J'ai essayé au moins 8 fois avec des recettes et des vidéos sur TH-cam, mais ça n'a pas marché. Votre méthode est fantastique, elle fonctionne enfin.
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 🙂
C'est incroyable comme d'habitude !!! J'ai une question s'il vous plaît, le ventilateur du four fonctionnait-il lorsque vous avez cuit la baguette ? Merci mon meilleur chaf au monde❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
5 หลายเดือนก่อน
Oui c'est ça dans mon four cette chaleur marche bien mais il faut adapter suivant le four parfois sans ventilation
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.
4 หลายเดือนก่อน
At the end leave your Bread 10 minutes in the OVEN open
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!!💖
8 หลายเดือนก่อน +1
Très bonne idée ! Je veux voayger dans les pays anglophones maintenant !! ca va pas tarder ! Merci encore
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?
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 ❤️
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
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?
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 🙏🏻
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 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.
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 🙏
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 ❤️
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 ❤️
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
OMG! Première vidéo in English! Fantastic! I'm so proud of you! Well done!
Ohh thank you so much you're welcome 🙏🏻
He said: Hello, hope you are doughing well :) Love it
thank you
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 ❤️
👍👍👍... 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 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
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 !!
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
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
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
Super Fabrice ton anglais est pas mal bravo les anglophones vont adorer 👍👍
Merci du compliment à très bientôt
You make it look easy! I need to try this 🙂
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
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
C'est super! Délicieux! Tellement simple, mais faire d'attention à les details rendre les plus meilleure results. 🤤👌🏻
Merci beaucoup 😋
looks and sounds amazing looking forward to trying this and tasting it
Thank you So much 🙏🏻 You’re Welcome ❤️
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.
th-cam.com/video/4wggcnAd_84/w-d-xo.htmlsi=dg6FHs5ZuqfXci9D
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
th-cam.com/video/vD_aufrBTjU/w-d-xo.htmlsi=p8wit2Ysn9zX7YLi
Merci!
T'as assuré comme d'habitude Fabrice 😉😎🥖
Bravo 👏👏
Merci beaucoup 😋
Bravo Fabrice! Hope you’ll have a massive English audience too! 👍
Thank you so much !!
I hope too .
"Hope you're DOUGHING well"
Very clever Chef
😂😂😂 Thank you So much 🙏🏻 You’re Welcome ❤️
Thank you for presenting your video in English!.
Thank you so much you're welcome 🙏🏻
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
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
Can't wait to try this recipe and would love to know your starter recipe as well.
Thank you So much 🙏🏻 You’re Welcome ❤️
th-cam.com/video/vD_aufrBTjU/w-d-xo.htmlsi=0phRPTH-_EUdSZev
Direct from Brazil, I"ll try this way to make Baguette. Tks for the tips
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 .
Oui ! J’aimerais voir votre façon de faire un starter !! Votre baguette est sûrement magnifique !! Bien travailler !!!!!
Oui avec plaisir .
th-cam.com/video/vD_aufrBTjU/w-d-xo.htmlsi=ACC5w04ovDdxPKyV
Awesome Baguettes.👍Perfect!!
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 😘
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 ❤️
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
🥰 Thank you very much - Merci beaucoup!
Very good and easy to follow recipe.
Salutation de Norvége
😁
You're welcome thank you so much
Bravo Fabrice ! Perfect English well done 👏🏼
Oh thank you so much !!
Magnifique !🥰
Merci beaucoup
C'était une super vidéo. Merci. Je suivrai vos instructions sous peu.
Merci à vous 😊
Thanks Chef, i learn alot from your video..once again thanks for sharing..
Thank you So much 🙏🏻 You’re Welcome ❤️
wow ! I'm sending it to all my English speaking friend! thanks 😀
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
Wonderful... N so well explained. Can't wait to try. Thankyou n do appreciate.
Oh 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: th-cam.com/video/vD_aufrBTjU/w-d-xo.htmlsi=jkHXk7io1R7pQQ5N
Ohhh you’re so nice !!
Thank you So much 🙏🏻 You’re Welcome ❤️ and watch this video for the starter recipe
th-cam.com/video/vD_aufrBTjU/w-d-xo.htmlsi=f8nkT_xjw0_xfqG7
Fantastic step by step guide.🎉🎉🎉
Thank you so much 🙏🏻
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 🙏🏻
Beautiful video and the baguette looks perfect ❤
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 ❤️
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 👌
th-cam.com/video/vD_aufrBTjU/w-d-xo.htmlsi=YThbEgIINmKKsWu-
This vidéo is with english subtiles
@ thanks, chef! 🙏
Excelente trabajo amigo..
Thank you So much 🙏🏻 You’re Welcome ❤️
SImply perfect. Congrats!
Thank you so much you’re welcome
Super video. Please can you provide a video for the starter 😊
th-cam.com/video/vD_aufrBTjU/w-d-xo.htmlsi=yVlMpiZ3zCS6m-Ls
This video has english subtiles
oh ,I want your starter recipe, please! great video
Thank you so much. Let's check this vidéo
th-cam.com/video/vD_aufrBTjU/w-d-xo.htmlsi=QHQwTjJJ6gdH0z1E
Will you make a video for how to make your starter? Love your videos.
th-cam.com/video/vD_aufrBTjU/w-d-xo.htmlsi=Ip4RdT7ix2U0MVA-
Thank you so much. Merci
Can you post a video to make a starter? Thank you for this video! I will try it.
th-cam.com/video/vD_aufrBTjU/w-d-xo.htmlsi=jeCNgSRmmCN8tYTk
Thank you
Would love a video for he starter
Ok thank you so much I will make this video
ça a l'air bon et beau merci pour la recette
Avec plaisir 😊 à vous de jouer
Love this video, can't wait to try it myself!
You’re welcome !!
Well done, proud of you!
The best teacher ever
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
This is beautiful- can you share how to make a starter?
th-cam.com/video/vD_aufrBTjU/w-d-xo.htmlsi=lZ-l_yoNiL4kPmJq
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!
Love your videos, please can you share how to make a powerful starter? Thank you
The best starter recipe th-cam.com/video/vD_aufrBTjU/w-d-xo.htmlsi=Oj7FanKi8-507WF6
Thank you!
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.
La première fois que ma baguette a fonctionné. J'ai essayé au moins 8 fois avec des recettes et des vidéos sur TH-cam, mais ça n'a pas marché. Votre méthode est fantastique, elle fonctionne enfin.
Félicitations merci beaucoup pour votre message
Thanks for the awesome channel and recipe!
Thank you so much you're welcome
Hi
I would love to learn how to make the perfect starter dough thank you
th-cam.com/video/vD_aufrBTjU/w-d-xo.htmlsi=nSgDZrtqJVGH5dpW
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
Great recipe !!! Can you do a video for the starter ?
Yes of course
th-cam.com/video/vD_aufrBTjU/w-d-xo.htmlsi=aOy66XoPaix-j4RE
Thank you.God bless
Thank you So much 🙏🏻 You’re Welcome ❤️
Amazing. Thank you for sharing. How do you make the starter?
My best starter recipe th-cam.com/video/vD_aufrBTjU/w-d-xo.htmlsi=C5Hnn242XhyGt31W
As soon as I heard the accent, I knew this was the recipe for me
Oh 😍 Thank you So much 🙏🏻 You’re Welcome ❤️
Fantastic! I can’t wait to try it.
Thank you so much you're welcome
I would love to see a video about the starter! 🤩
th-cam.com/video/vD_aufrBTjU/w-d-xo.htmlsi=R7f8wGFjy-wJ3SF5
It is with english subtiles
@Хотелось бы еще на русском. Пожалуйста добавьте субтитры 🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻
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
Baking math.... amazing 😂❤
Thank you so much
Finally you are making video in English!
Yes of course
Proud of your language challenge !
Oh thank you so much you're welcome 🙏🏻
thank you so much chef ❤❤❤
Thank you So much 🙏🏻 You’re Welcome ❤️
Would love your recipe of the starter
th-cam.com/video/vD_aufrBTjU/w-d-xo.htmlsi=3DqG_73jL4UdZCeb
C'est incroyable comme d'habitude !!! J'ai une question s'il vous plaît, le ventilateur du four fonctionnait-il lorsque vous avez cuit la baguette ? Merci mon meilleur chaf au monde❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
Oui c'est ça dans mon four cette chaleur marche bien mais il faut adapter suivant le four parfois sans ventilation
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.
Amazing chef
Thank you So much 🙏🏻 You’re Welcome ❤️
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
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
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
Great thanks for English👏🏻🙏🏻
Thank you so much you're welcome
🇵🇹🇧🇷… 😯👏👏👏👏 eu não consigo acertar nada! 😔! …mas vou continuar a tentar!!!
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?
th-cam.com/video/vD_aufrBTjU/w-d-xo.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?
Hi, love to try this recipe. Can I have the starter recipe please?
th-cam.com/video/vD_aufrBTjU/w-d-xo.htmlsi=fXkY8ekiZuRaKbrV