he made it complicated, try another video because dough is forgiving and yeast resilient, in the end you can eat your mistakes and they taste great too.
@@bridgerricks1898 I think what they mean is including your hourly wage for the labour of making the bread. So you could buy a baguette from the French Baker next door or spend 6(?) labour hours over 2 days making them yourself.
I came to see your steaming method (very impressive btw) and If I may, I'd like to give you little tips I learned working in a french bakery. Final temperature of your dough must reach a 23-26 °C at the end of kneading (ideally 24 and yes even by hand). As it is kneaded by hand you want to give it a maximum of strength before the final shaping so maybe introduce a tour or two (simply fold your dough on a floured bench North South West and East while degazing your dough a little bit) just extend a little bit your proving time. That will improve your ears on your final loaf. In your preforming stage a ball is not bad but an oval shape is preferred so you can extend your dough with less manipulation and less risk of braking your bread and the nice tension you created. Give a nice key to your bread don't be afraid to really close your bread and keep your key really under so your bread will really rise. Cup your hands to keep a round shape while your extend the dough. Finally your scaring, try to keep it less profound more horizontal and angle your blade to puff up your ears. Really nice videos and the word is couche (like koosh not couché). Cheers
@@SkyeSeafoodandeatit I do think every french bakery does, not much taking the temperature of the dough, but respecting a certain TB (base temperature) of flour, water and environnement so that the final dough will with certainty be in this range of temperature at the end of the kneading process
@@格温德琳野兔 just shows you the difference I worked in a bakers for a few years we never took any temperatures we had steam presses that would prove our dough
@@SkyeSeafoodandeatit it's actually recommended if you're into the technicalities of baking. temperature control is key when it comes to fermentation. I personally measure both room and dough temperature and record the total l bulk fermentation for every bake I do. It helps me to accurately record the success/failures and areas I could improve on for my future bakes.
That B-roll caused Ratatouille to play in my head. "How can you tell how good bread is without tasting it? Not the smell, not the look, but the sound of the crust. Listen. [bread crackles] Oh, symphony of crackle. Only great bread sound this way."
YESSSS, that is exactly what I think of whenever I squeeze bread like that. I literally just replied to another comment talking about this scene. One of my favorite parts of all time.
@@JoshuaWeissman dude that is my all time favorite kids movie! I never knew about squeezing bread till that and now anytime I look at getting a crusty bread I give it a small squeeze. Haha
Good Baguettes can only be tested by squeezing! Gosh if they crack and their crust crumble then your work was good! In my house they will be squashed and squeezed by everyone with loud noise!
@@saifeldeenadel3491 Well, I sincerely prefer to live in a Mediterranean country and miss the chance to prepare my own fresh bread than live in Denver and enjoy the intense emotions of making my own bread
@@saifeldeenadel3491 cause bere You can get cheap nice fresh bread in bakeries, not like the crap you find in USA, and spend that time in making delicious Mediterranean food where dipping that bread you spent 30cts in
@@angelsp4344 I think you are missing the other guy's point, which is: Some people enjoy making bread. Hell I live next to France and we get some damn good bread, I still like making my own (and now am starting to try making sourdough) Yes I could go across he street and by a baguette and anither loaf or two of other stuff for the price of making my loaf, but I like and enjoy making it and personally the one with my own effort tastes better
@@saifeldeenadel3491 You don't seem to get the point either. I have the passion for it, I prefer making my own, and I do whenever I can. What I do not have, however, is a lifestyle that gives me the time and the money to make artisanal bread every two days. So, yeah, I'm very happy about living in a Mediterranean country and having a good bakery a whole 30 sec away from my door.
@@angelsp4344 And that attitude will get you Greece and societal collapse because you rely on Government, not yourself and the satisfaction of knowing how to do things on your own. Good luck when governance collapses and you have no clue how to feed yourself something basic like bread.
ryan fuller that’s because that’s how your brain processes what you read when you’re not a pedantic asshole. Don’t worry: there’s nothing wrong with you.
I am making these baguettes for the second time. Sensational! The first batch vanished in a flash. Very nice with cheese, jam, anything. Very light yet chewy texture, large eyes, crunchy crust, a delight. My son's girlfriend is French and she loved them. Thank you for the recipe and easy to follow video
if you don't want to use sourdough starter, you can use fermented dough (just make a simple dough - flour, salt, water and yeast then ferment it overnight in the fridge, it usually lasts a week or two before getting watery and smells like alcohol), baguette with sourdough is delicious but that one is also quite delicious 500g bread flour (lys d'or flour) 320g water 10g compressed yeast/4g active dry yeast/3.3g instant dry yeast 10g salt 100g fermented dough base temp: 50C (to determine to water's temp) how to calculate: flour's temp + room's temp = x base temp - x = water's temp btw you can use the baguette's recipe to make fermented dough(minus the fermented dough), just make a half recipe from it, simply knead the dough until smooth, round it, put in a bowl and wrap with plastic wrap (touching the dough) + another one to wrap the bowl (you can also use a disposable shower cap to wrap the bowl, use a new one though lol) steps: for machine (stand mixer, dough hook) 1. put water in the bowl (keep 50g) 2. add flour 3. put salt and yeast (don't mix them) 4. mix for 3 minutes on low speed, add fermented dough after 1 min of mixing (btw you can use scissor to take out your FD, simply grab some and cut it and weigh) 5. add the 50g of water on the last 1 minute (of the 3 minutes of mixing) 6. mix for another 7 minutes on med speed (scrape the bowl once in awhile) 7. final dough temp should be around 24C and be smooth (not sticky too) 8. divide the dough (prolly around 300g ea) (when dumping out the dough from the bowl, keep it kinda square-ish (spray some water on the workbench so the dough won't stick) 9. pre-shape the dough (like 8:00) 10. first fermentation at 18C (put on a wooden board or something, flour the board & dough and cover with a plastic cover) for 50 minutes 11. prepare couche cloth (fold 3cm on one side) 12. shape the dough (hard to explain but you can see how Joshua did it) 13. ferment at 18/20C) for 1h15min 14. dust w/ flour (lightly) 15. score it in an slight angle (this is also hard to explain but if you score it correctly, it'll open nicely) 16. bake (i reckon you can follow the temp Joshua has provided) if you have a bread oven, it's 258/257C for 20 mins (press steam 2times right after putting the bread) NOTE: you can use a reusable plastic or something to cover the fermented dough/the baguette dough, just make sure it's food grade and 18C is quite cold to ferment but it's nicer to have a slow fermentation rather than a quick one to develop more flavour sorry for the long comment! i was thinking of sharing the measurements but it's kinda weird if i didn't give the steps so i did...sorry for writing a recipe on your vid but thanks for another informative video!
@@Komsoscast you can use the recipe of the baguette (without the fermented dough since you're making one with that recipe haha) i suggest you to make a 1/2 recipe from it unless you're going to use it a lot since you don't really need a lot of it to make bread (like few baguettes only need 100g of it)
I agree as I’ve done this method myself. An alternative I’ve done is to do the fermented dough as above but with a good wheat beer. I replace the water with a 50/50 beer-water mix This fakes the sourdough starter taste quite well. I let it sit and rise for about 2 hours before using.
I finally tried these, every one of the many steps, exact measurements....and they were perfect. The crust was so crunchy and crumb was so flavorful and perfect. Thank you Joshua Weiss man. Thank you. I feel like a pro 🤓🥖
I began a starter 2 weeks ago just for this video. I made my dough, hydrated it, finished my dough, left it in the fridge for EIGHTEEN HOURS, I cried as I rolled out the actual baguette shape, and now I’m waiting the 2 hours for them to proof in their shape. I need someone to tell me how to preserve those baguettes until I die !!!!!!!
How did it turn out? My starter just turned a week old, it is rising so nicely. Bought a lame, a couche, pizza stone... Can't wait to try this, just need to make sure that I've got the time.
@@MakeMeCoffee they turned out pretty good for my first time !! Starter came out wonderfully, I just noticed it was too much flour and water to add to my starter everyday. I reduced the feedings to not get so much starter. Mine was filling up a 5qt bowl by the week !!
I always learn so much from your videos, Joshua! I also wanted to let you know that your videos contributed so much to me finally deciding to pursue my lifelong dream to work at and eventually own a bakery. I've tried to make so many of your breads and despite messing up a bunch, I followed your advice to keep practicing and girl she's getting better and better at making bread every day! I've been working at a bakery for three months, too! Keep doing what you are doing, keep the long hair, and thank you! I'm grateful for people who create videos and content filled with inspiring passion like you.
I usually nope out when they pull out a stand mixer. Would be really cool if a TH-camr did commonly stand mixer mixed recipes by hand. I'm not against stand mixers or anything, I'm just poor.
Title: “at home” Recipe: “in some fancy ass Uber traditional French kitchen that’s been operational since the French Revolution in the middle of marseille”
Haha jokes on you, I literally live in France across a bakery that makes baguettes. But I am still gonna try this and make my own. Merci for the recipe!
I’ve always found it frustrating that I can walk into any random bakery or sandwich shop in France, or most any European country, and get bread that was 1000 times better than anything you get here in the U.S. outside of top artisan bakeries. The only place I’ve lived that came close was New York City. Don’t know why it has to be so difficult to get good bread here.
@@randomaccount4984 The struggle is real. I don't know why my fellow Americans don't insist on quality bread. Or why the coffee here is intentionally made to taste bitter and burn.
You forgot to mention the importance of sprinkling flour on the crust of the baguettes before baking. This along with the steaming helps to form that crunchy texture in the crust!
I did it! You can cut a lot of corners and just use his handling techniques. His looked plumper, but I got some decent demi-baguettes. I haven't made much bread, and don't have all the gear that he does, but I got by on just a bowl, rubber spatula, and a lot of kitchen towels. I managed with active dry yeast and slightly longer proofing times. Thanks for the great video!
I've been baking for years, so when you started talking about sourdough and the starter i had *absolutely* no idea what you were talking about, i can't wait to master this bread!
Okay, so near the beginning of the video Josh says that we could practice with a different sourdough bread after making this our sourdough starter, but, this baguette is actually super simple and we shouldn't be afraid of it. Then later in the video while describing one single step he says the ultimate time for that one step is 18 hours! Yeah sounds super simple
@ Joshua Weissman, you comment on not being wasteful so I thought I’d share a few things I’ve started using to cut down on waste: I’ve been using hair processing caps for the bowls - bought a 100 pack on amazon (these are basically just shower caps, but you want “hair processing caps” because they’re larger than shower caps to make room for all the foil we put in our hair when we us gals get it colored...). I’ve been able to use one cap over and over and over - in fact, I bought these about three months ago and I’ve only used two caps total - huge huge clean film saver. But for air tight options, I bought on amazon 18x24 2mil ziplock bags... they’re huge, they seal airtight, and again, I can reuse them frequently also cutting down on clean film ^^ actually these two things don’t just cut down the clean film, they eliminate it entirely. There’s eventual waste, but like I’m talkin a .0000-somethingeruther’ wastes vs what gets wasted w cleanfilm. Hope I’ve helped!
I have watched this video, step by step over two days now. I wanted to thank you for this recipe and lesson in patience. They are proofing now and they are baking soon :)
instead of using plastic wrap, consider using an elasticised plastic shower cap - I saw this on John Kirkwood's channel and it works very well. They are stretchy and when placed over the mixing bowl do a very effective job. Keep up the good work, I really enjoy watching your channel.
This is an awesome recipe, with all explanations, techniques, tricks(steam over). Never baked before the pandemic this is my second attempt. Soooooo delicious with a potage parmentier . I live in Canada and we keep the house cool, so to help speed up the rise I put it in the oven with the light on plus my frying pan filled with hot water. Thanks Joshua keep it up
Joshua, you are seriously the man. You’ve definitely changed up my baking game. I really love the skill I have learned - sharing it with my loved ones and I feel like I owe you a word of thanks. So, thanks man. Your channel is rad.
Bread making is extremely intimidating to me. I can cook almost anything and it be pretty good, even cakes and pastries, but slap some flour and yeast in front of me and I fold. It’s hands down the most complicated category of cooking/baking.
The French eat 1/2 to a full baguette a day. I can respect the amount of knowledge and work it takes. This is just one type of bread. Mastery of bread has to be one of the most difficult aspects of cooking.
Yeah the one thing I was missing. I will just improvise. not sure why everyone is acting like this is all difficult. if you've made sourdough before this didn't look like much more work than a regular sourdough. Just the extra step to create the 50% levain. I'm gonna go for it!
Dude, you're a proper legend! Every time I find myself looking up a video on how to do something in the kitchen, you're at the top of the list with a clear, easy-to-follow guide. Thank you much, my friend!
5 ปีที่แล้ว +8
Dear god... been waiting for this recipe for weeeeeeeeeks. Living in Belgium so I know what a good baguette looks like. You fucking nailed it 🎉🎉
This has become my new favorite TH-cam channel to watch at 2 am when I am in no need to bake bread. Will I be baking bread after watching this.... not sure..... will I be imagining myself as an awesome professional bread maker with high tech bread making kitchen gadgets like yourself- yes ....now I’m off to my bread making dreams~ zzz
I don’t even like cooking -sorry- but i like watching your videos so much!! Even this one i know i would never do even the half of it but watching you do it is so satisfying. Its obvious that you make a lot of effort to give us high quality videos about cooking, and your filming is soo good Thank you so much for your hard work 💗 Forgive my english if it was bad 😅 Ps: you deserve over a million subscriber!!
I'm French. This reminded me of my entire childhood... That COLOR ! That SOUND ! Even in France, sadly, we don't know how to make these anymore. It's more expensive, and actual garbage... Thank you
I work at a French artisan bakery that pretty much uses this exact method for making baguettes. I think it’s great that you don’t dumb down the process and focus on quality of the product. This stuff is going to be way over the head of the average home cook, but hey, they can take the time to learn instead of complain
When I worked in a French bakery, one thing my chef told me you can tell how old the baker is by the color of the baguettes are. The darker the bread the older the baker! Lol
0:24 They look awesome. I worked with an French executive pastry chef for about two and a half years and his baguettes looked like that. He was the executive pastry chef at the Plaza Hotel in NYC for 15 years until it closed down for remodeling. I could never replicate his Ciabatta no matter how hard I tried! lol
Made 'em today (started it Wed PM, I think!). THANKS, Joshua! Really not a lot of hands-on time, once you get it all organized, and you can use the fridge at a few points to allow for some schedule flexiblity. I used KA bread and KA white whole wheat flours (einkorn is on order!) The loaves had EXCELLENT crust, crumb, texture, crunch-to-moisture, and flavor - though the shaping will take some more practice to get consistent. I've eaten a lot of baguettes and sourdough bread over the years, but I can't remember having a better loaf anywhere, anytime! Can't wait to get the shaping zeroed in after a few more batches! I fully baked the first three (and ate one with butter and salami as soon as it cooled), then par-baked the second batch for about 25-30 minutes total (internal temp 210°) and froze them so I could have some "fresh"-baked loaves again in a few days without starting from scratch. I used the following shaping method, though, rather that yours, and was happy with the results: th-cam.com/video/xlN5CgQcvAg/w-d-xo.html "How To Shape Baguettes" --Markus Färbinger (île de païn bakery and Café, Knysna, South Africa) Next time I will use two pans of lava rocks, both preheating at same time for an hour - one for the first batch and the other dry-but-already-at-temp to stream the second batch. After pulling the rocks and dropping temp to 435° to finish the first batch, returning the then-cooled rocks to the oven and getting the temp back up to 500° resulted in way less sizzle the second time arounx, as they would not heat up that fast. Enjoyed this and your other recipes a lot. 😉
Hello Josh, thank you so much for the video! I discovered your channel a month or two ago, and it really helped with making bread: I study at home to have a degree in baking bread in France, so It has been a great help to watch your videos and I am really satisfied with my own starter to bake amazing breads! I have some comment however, the length of the baguette is usually more between 21-31 inches (that's what distinguish the baguettes from others like Tradition etc.) but, the name doesn't really matter and I am sure it can be called a Baguette ;) it is just for information as like me you may love learn from others, and anyway you are WAY ahead of me in the art/mastery of bread so.. well done for your videos and thanks a lot!
When you see amounts like "732g", "313g" and so on in a recipe, the baker... ...went from imperial to metric sizes or ...is a chemicist or ... is cooking meth.
Or he just follows the path of light, imperials are fucked up and stupidly inaccurate. Bread is an art and a science, it deserves love and metric accuracy. P.S. French recipes will slap you in the face if you try to convert them to imperial.
@@theholypopechodeii4367 not if you want consistency a bread with 60-62 % of water (firm) 65-68 % water (batard) or with an hydratation of 75% can all yield great results but are totally different Yes if you remember by feel how a 65% hydrated dough feels like that's great you can add water/flour to make it right, but then salt and levain/yeast proportion are off And if you switch flour your "feel" would be totally off. same hydratation % with different flours can have very very different visual and tactil results Plus there isn't really any advantage in not weighting stuff, you do not dirty anything else, and there being a scale under your bowl do not make pouring ingredients that much more time consuming But it helps you tracking future problems and ajust your formula to get rid of current ones.
I use heavy Linen as a Couche and with that you hardly need any Flour. I also used a couple of old broomstick that I cut into size as a spacer for the mini baguettes. Makes life so much easier. When I make 90 cm long Baguettes, I have a 1m deep, wood-fired oven, I use a old metal roof-sheet to rest the baguettes in, with long, narrow, individual couches for better and easier transfer onto the baking tray. I also use the roof-sheet when I make more than 4 mini baguettes.
That akward moment when an American TH-camr prepares better bread than most french bakery cause nowadays, everything is profit-based. Cries in baguette
He deserves a sponsorship from a butter company. My butter consumption tripled since I started making this baguette (a perfect complementary good to butter).
Joshua... I'm very comfortable while I'm outside working with my three different Charcoal Grills but... I've never.... ever... looked at my Oven with lust until today. Dude, you crushed this video..! I'll trade you a slab of Smoked Baby Back Ribs for one of those spectacular looking (and sounding) Baquettes.
I made this and I love it so much! I'd like to make it again this week, but I want it to have a stronger sourdough taste. Is there a way to adjust the recipe without compromising the end product?
His looked a little overcooked but some people like it like that. My ex once said "this is disgusting. It tastes like only flour and water! No flavour. The boulangère should be ashamed!" , one time after we went to a boulangerie in Normandie. I told her we can just go to another bakery to get some bread but the other one was closed because it was Sunday, I think. She was very upset. It was a little funny
je l'ai fait et ils étaient si bons. I use to live in France avec mon copian (my friend) and we had baguettes all the time. These really are the real deal.
Watching the slap-n-fold technique, I understand the physics behind the tender crumb-uniquely, perfectly a Parisian morning-fresh baguette. The gluten is developed through manipulation without the bruising. Wowsers. So simple. This, I have not seen. Thank you.🤗🤗🤗
just made this baguette. dude...you're so dead on. all your recipes are spot on. I will run across you someday in this business of ours. I think you're going places. GREAT job kiddo.
Just made these. My loaves were a touch saggy, so I won't proof as long next time, but they rose in the oven like champs. Got some great cheese, excellent deli meats, and as soon as the bread is cooled, I will be snarfling a REALLY NICE SANDWICH. Thanks, Josh!
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
Isn't it easier just to move to a new house near a French bakery?
I prefer King Arthur flour baguette video
cristianfcao yeah or you could just move to France duh
Maybe move to France
Ummm..... I already said that
Yes yes it is
“That *you* can make at home”
“So im just gonna use my mill here”
I always complain how expensive baguettes be in bakeries but after this video I think baguettes are kinda underpriced
ㅤㅤღنورღ oh
he made it complicated, try another video because dough is forgiving and yeast resilient, in the end you can eat your mistakes and they taste great too.
When you're making them in huge batches it's way less expensive. In a normal bakery the cost of a baguette should probably be around 10ct
@@Kniveus feed the yeast and the yeast will feed you that's why bread has been a staple, we get it.
Dont go telling the bakers that. I enjoy baguettes and my bank account at the same time
Accounting for the opportunity costs, every baguette now costs $72.35
Could you explained why
@@bridgerricks1898 I think what they mean is including your hourly wage for the labour of making the bread. So you could buy a baguette from the French Baker next door or spend 6(?) labour hours over 2 days making them yourself.
😂😂
economies of scale are amazing
Kind of reminds me of that $64 Tomato!
Yo Josh, I've been slappin and folding for 3 months, when do I stop
Keep going..
are you done folding? I need to know
@@davelawandra6578 he didn't make it the dough took him
2.7 months ago so just go for another 9 months and you will be 👌
Legend has it hes still slapping and folding his dough to this day......
Me alone in my college dorm at 5 am eating microwave mac and cheese: yeah this looks easy
I genuinely came here with the intention of making these. Now I just think it's easier to leave all my life behind and move to France.
I came to see your steaming method (very impressive btw) and If I may, I'd like to give you little tips I learned working in a french bakery.
Final temperature of your dough must reach a 23-26 °C at the end of kneading (ideally 24 and yes even by hand).
As it is kneaded by hand you want to give it a maximum of strength before the final shaping so maybe introduce a tour or two (simply fold your dough on a floured bench North South West and East while degazing your dough a little bit) just extend a little bit your proving time. That will improve your ears on your final loaf.
In your preforming stage a ball is not bad but an oval shape is preferred so you can extend your dough with less manipulation and less risk of braking your bread and the nice tension you created.
Give a nice key to your bread don't be afraid to really close your bread and keep your key really under so your bread will really rise.
Cup your hands to keep a round shape while your extend the dough.
Finally your scaring, try to keep it less profound more horizontal and angle your blade to puff up your ears.
Really nice videos and the word is couche (like koosh not couché). Cheers
Never known anyone to take the temperature of dough
@@SkyeSeafoodandeatit I do think every french bakery does, not much taking the temperature of the dough, but respecting a certain TB (base temperature) of flour, water and environnement so that the final dough will with certainty be in this range of temperature at the end of the kneading process
@@格温德琳野兔 just shows you the difference I worked in a bakers for a few years we never took any temperatures we had steam presses that would prove our dough
Key= seam underneath?
@@SkyeSeafoodandeatit it's actually recommended if you're into the technicalities of baking. temperature control is key when it comes to fermentation. I personally measure both room and dough temperature and record the total l bulk fermentation for every bake I do. It helps me to accurately record the success/failures and areas I could improve on for my future bakes.
That B-roll caused Ratatouille to play in my head. "How can you tell how good bread is without tasting it? Not the smell, not the look, but the sound of the crust. Listen. [bread crackles] Oh, symphony of crackle. Only great bread sound this way."
YESSSS, that is exactly what I think of whenever I squeeze bread like that. I literally just replied to another comment talking about this scene. One of my favorite parts of all time.
@@JoshuaWeissman dude that is my all time favorite kids movie! I never knew about squeezing bread till that and now anytime I look at getting a crusty bread I give it a small squeeze. Haha
Bee Bee ha!!! Me, too!
I took a screen shot. So I know what happiness looks like
Good Baguettes can only be tested by squeezing! Gosh if they crack and their crust crumble then your work was good!
In my house they will be squashed and squeezed by everyone with loud noise!
joshua: “it’s actually surprisingly easy!”
all of us: oh cool!
the video:
all of us: oh.........cool...
I literally laughed out loud 😂
this is the cooking Ceave
Me too! Oh snap!
It’s time consuming but it isn’t difficult
true 700 GRAMS OF FLOUR!
How to get baguettes.
1. Live in a Mediterranean country
2. Walk 2 minutes
3. Buy a baguette for 0.40€
@@saifeldeenadel3491 Well, I sincerely prefer to live in a Mediterranean country and miss the chance to prepare my own fresh bread than live in Denver and enjoy the intense emotions of making my own bread
@@saifeldeenadel3491 cause bere You can get cheap nice fresh bread in bakeries, not like the crap you find in USA, and spend that time in making delicious Mediterranean food where dipping that bread you spent 30cts in
@@angelsp4344 I think you are missing the other guy's point, which is:
Some people enjoy making bread.
Hell I live next to France and we get some damn good bread, I still like making my own (and now am starting to try making sourdough)
Yes I could go across he street and by a baguette and anither loaf or two of other stuff for the price of making my loaf, but I like and enjoy making it and personally the one with my own effort tastes better
@@saifeldeenadel3491 You don't seem to get the point either. I have the passion for it, I prefer making my own, and I do whenever I can. What I do not have, however, is a lifestyle that gives me the time and the money to make artisanal bread every two days. So, yeah, I'm very happy about living in a Mediterranean country and having a good bakery a whole 30 sec away from my door.
@@angelsp4344 And that attitude will get you Greece and societal collapse because you rely on Government, not yourself and the satisfaction of knowing how to do things on your own.
Good luck when governance collapses and you have no clue how to feed yourself something basic like bread.
I feel like this would be Charles Boyle's favourite TH-cam channel.
Definitely
I came here from watching B99 on Netflix lol.
HAHAHAHAHAH
Am I going to make this? No. Did still love video? Yes.
Forgot the "I"
And the "the"
@@gangshit5523 I just realised that the sentence is not complete
@@asthitoyp that's so fucking weird I read the sentence like it wasn't missing any words... Weird ass brain.
ryan fuller that’s because that’s how your brain processes what you read when you’re not a pedantic asshole. Don’t worry: there’s nothing wrong with you.
I am making these baguettes for the second time. Sensational! The first batch vanished in a flash. Very nice with cheese, jam, anything. Very light yet chewy texture, large eyes, crunchy crust, a delight. My son's girlfriend is French and she loved them. Thank you for the recipe and easy to follow video
if you don't want to use sourdough starter, you can use fermented dough (just make a simple dough - flour, salt, water and yeast then ferment it overnight in the fridge, it usually lasts a week or two before getting watery and smells like alcohol), baguette with sourdough is delicious but that one is also quite delicious
500g bread flour (lys d'or flour)
320g water
10g compressed yeast/4g active dry yeast/3.3g instant dry yeast
10g salt
100g fermented dough
base temp: 50C (to determine to water's temp)
how to calculate: flour's temp + room's temp = x
base temp - x = water's temp
btw you can use the baguette's recipe to make fermented dough(minus the fermented dough), just make a half recipe from it, simply knead the dough until smooth, round it, put in a bowl and wrap with plastic wrap (touching the dough) + another one to wrap the bowl (you can also use a disposable shower cap to wrap the bowl, use a new one though lol)
steps:
for machine (stand mixer, dough hook)
1. put water in the bowl (keep 50g)
2. add flour
3. put salt and yeast (don't mix them)
4. mix for 3 minutes on low speed, add fermented dough after 1 min of mixing (btw you can use scissor to take out your FD, simply grab some and cut it and weigh)
5. add the 50g of water on the last 1 minute (of the 3 minutes of mixing)
6. mix for another 7 minutes on med speed (scrape the bowl once in awhile)
7. final dough temp should be around 24C and be smooth (not sticky too)
8. divide the dough (prolly around 300g ea) (when dumping out the dough from the bowl, keep it kinda square-ish (spray some water on the workbench so the dough won't stick)
9. pre-shape the dough (like 8:00)
10. first fermentation at 18C (put on a wooden board or something, flour the board & dough and cover with a plastic cover) for 50 minutes
11. prepare couche cloth (fold 3cm on one side)
12. shape the dough (hard to explain but you can see how Joshua did it)
13. ferment at 18/20C) for 1h15min
14. dust w/ flour (lightly)
15. score it in an slight angle (this is also hard to explain but if you score it correctly, it'll open nicely)
16. bake (i reckon you can follow the temp Joshua has provided) if you have a bread oven, it's 258/257C for 20 mins (press steam 2times right after putting the bread)
NOTE: you can use a reusable plastic or something to cover the fermented dough/the baguette dough, just make sure it's food grade and 18C is quite cold to ferment but it's nicer to have a slow fermentation rather than a quick one to develop more flavour
sorry for the long comment! i was thinking of sharing the measurements but it's kinda weird if i didn't give the steps so i did...sorry for writing a recipe on your vid but thanks for another informative video!
Viony Tania ur awesome!
Viony Tania also how do you make the fermented dough I don’t really know the recipe of a simple dough
@@Komsoscast you can use the recipe of the baguette (without the fermented dough since you're making one with that recipe haha) i suggest you to make a 1/2 recipe from it unless you're going to use it a lot since you don't really need a lot of it to make bread (like few baguettes only need 100g of it)
I agree as I’ve done this method myself. An alternative I’ve done is to do the fermented dough as above but with a good wheat beer. I replace the water with a 50/50 beer-water mix This fakes the sourdough starter taste quite well. I let it sit and rise for about 2 hours before using.
Oh ok my bad but thank you very much
I finally tried these, every one of the many steps, exact measurements....and they were perfect. The crust was so crunchy and crumb was so flavorful and perfect. Thank you Joshua Weiss man. Thank you. I feel like a pro 🤓🥖
Delicious!
Joshua: dont you love the smell of fresh bread
Me: wouldnt you like to know cabinet boy
😂
😂😂
Where are your parents? You’re sketching.
I began a starter 2 weeks ago just for this video. I made my dough, hydrated it, finished my dough, left it in the fridge for EIGHTEEN HOURS, I cried as I rolled out the actual baguette shape, and now I’m waiting the 2 hours for them to proof in their shape. I need someone to tell me how to preserve those baguettes until I die !!!!!!!
How did it turn out? My starter just turned a week old, it is rising so nicely. Bought a lame, a couche, pizza stone... Can't wait to try this, just need to make sure that I've got the time.
Hey tip use some active dry yeast when making the levain with your starter and literally you'll have baguettes in 1hr to 1hr30
@@MakeMeCoffee they turned out pretty good for my first time !! Starter came out wonderfully, I just noticed it was too much flour and water to add to my starter everyday. I reduced the feedings to not get so much starter. Mine was filling up a 5qt bowl by the week !!
@@nellywatson1212 You know you're supposed to throw out some of the starter, right?
@@CarlosGomez-hw5vd noted! Thank you for sharing 😢❤
I always learn so much from your videos, Joshua! I also wanted to let you know that your videos contributed so much to me finally deciding to pursue my lifelong dream to work at and eventually own a bakery. I've tried to make so many of your breads and despite messing up a bunch, I followed your advice to keep practicing and girl she's getting better and better at making bread every day! I've been working at a bakery for three months, too! Keep doing what you are doing, keep the long hair, and thank you! I'm grateful for people who create videos and content filled with inspiring passion like you.
so0g0od1016 agree with everything above
Nice post! But it would have been fun and funny to end it with ... "working at a MORTUARY'! 😂
Me: oh I can’t wait to do this! This is gonna be great
Josh: Your gonna need a sourdough starter
Me: I’m out
I had to mature my starter and my bread knowledge 3 months to _feel_ ready to make this recipe ngl
Honestly starters aren’t that hard to make. Just flour and water.
@@navindavoodi6065 and patient
I usually nope out when they pull out a stand mixer. Would be really cool if a TH-camr did commonly stand mixer mixed recipes by hand.
I'm not against stand mixers or anything, I'm just poor.
Taylor Thompson all traditional recipes can be made by hand 💜
Title: “at home”
Recipe: “in some fancy ass Uber traditional French kitchen that’s been operational since the French Revolution in the middle of marseille”
Aidan Lovick isn’t that basically home
Me: ”Oh I wanna learn How to make baguettes!”
Also me after having watched this video: ”Nope.”
...we now all realize how grateful we are that bread is at its current price- whether that be expensive or cheap.
"Don't cry, whatever you do, don't cry." - This should be the first tip for baking bread XD
Haha jokes on you, I literally live in France across a bakery that makes baguettes. But I am still gonna try this and make my own. Merci for the recipe!
All french people leave comments like this on virtually every baking video on youtube. I (100%) unironically love it.
I’ve always found it frustrating that I can walk into any random bakery or sandwich shop in France, or most any European country, and get bread that was 1000 times better than anything you get here in the U.S. outside of top artisan bakeries. The only place I’ve lived that came close was New York City. Don’t know why it has to be so difficult to get good bread here.
SAME! when he said that i thought the same thing cause i only have to walk a couple steps outside my door :)
@@r1l56meThat's exactly why I started baking my own. I live in the middle of cornfields and there's no fancy artisan bakery here.
@@randomaccount4984 The struggle is real. I don't know why my fellow Americans don't insist on quality bread. Or why the coffee here is intentionally made to taste bitter and burn.
You forgot to mention the importance of sprinkling flour on the crust of the baguettes before baking. This along with the steaming helps to form that crunchy texture in the crust!
created Baguettes, *CRUNCH INTENSIFIES *
I did it! You can cut a lot of corners and just use his handling techniques. His looked plumper, but I got some decent demi-baguettes. I haven't made much bread, and don't have all the gear that he does, but I got by on just a bowl, rubber spatula, and a lot of kitchen towels. I managed with active dry yeast and slightly longer proofing times. Thanks for the great video!
I've been baking for years, so when you started talking about sourdough and the starter i had *absolutely* no idea what you were talking about, i can't wait to master this bread!
Josh you rule the baking world! King ..king ...king
If your clingfilm doesn't stick to the bowl, wet the sides of the bowl with a bit of water and voila airtight!
Yo genius. I have that problem so often with metal bowls. Thanks for the tip!
Lieder Minimoi yes, Perfect tip. I should have mentioned this! 👌
I use the wife's shower cap; the gooey soap residue around the elastic band provides a perfect hermetic seal.
I got a set of those floppy silicone lids in various sizes and now skip the plastic wral. They seal well, clean up easily, and can be used for years.
Okay, so near the beginning of the video Josh says that we could practice with a different sourdough bread after making this our sourdough starter, but, this baguette is actually super simple and we shouldn't be afraid of it. Then later in the video while describing one single step he says the ultimate time for that one step is 18 hours! Yeah sounds super simple
Let's get this bread 😍
YouGot NoJam yum yes can wait to try this on my channel need to get that starter
Fucking weeb
@@kek6341 b-roll
@ Joshua Weissman, you comment on not being wasteful so I thought I’d share a few things I’ve started using to cut down on waste:
I’ve been using hair processing caps for the bowls - bought a 100 pack on amazon (these are basically just shower caps, but you want “hair processing caps” because they’re larger than shower caps to make room for all the foil we put in our hair when we us gals get it colored...). I’ve been able to use one cap over and over and over - in fact, I bought these about three months ago and I’ve only used two caps total - huge huge clean film saver.
But for air tight options, I bought on amazon 18x24 2mil ziplock bags... they’re huge, they seal airtight, and again, I can reuse them frequently also cutting down on clean film
^^ actually these two things don’t just cut down the clean film, they eliminate it entirely.
There’s eventual waste, but like I’m talkin a .0000-somethingeruther’ wastes vs what gets wasted w cleanfilm. Hope I’ve helped!
I don't slash my loaves, I impress hair weave bundles into them; makes a very distinctive pattern and is thematic with the shower caps.
Learned so much from watching your videos. Just landed a job at a bakery. Can't wait to expand my baking knowledge. Wish me luck
Congratulations on the new job! It will be a wonderful experience that you'll do well in, I'm sure. And thank you for the sweet words! :)
I have watched this video, step by step over two days now. I wanted to thank you for this recipe and lesson in patience. They are proofing now and they are baking soon :)
Hey! How’d they turn out?
What did you use as „bread flour“?
They done yet?
I know that feeling - me too! A bit frustrating to digest it all, it in the end it was rather simple and worked very well.
Me: *sees this video*
Me: *screams*
Thanks! Now I feel that the money spent in the bakery are totally worth it
instead of using plastic wrap, consider using an elasticised plastic shower cap - I saw this on John Kirkwood's channel and it works very well. They are stretchy and when placed over the mixing bowl do a very effective job. Keep up the good work, I really enjoy watching your channel.
This is an awesome recipe, with all explanations, techniques, tricks(steam over). Never baked before the pandemic this is my second attempt. Soooooo delicious with a potage parmentier . I live in Canada and we keep the house cool, so to help speed up the rise I put it in the oven with the light on plus my frying pan filled with hot water. Thanks Joshua keep it up
*Notification of new video from josh
*instantly hit like button
*sit back relax and watch the bread rise
Joshua, you are seriously the man. You’ve definitely changed up my baking game. I really love the skill I have learned - sharing it with my loved ones and I feel like I owe you a word of thanks. So, thanks man. Your channel is rad.
I would love to see you do a dinner all from scratch that you would do for date night with your girlfriend.
That's a good fuckin idea
Thirsty bitch.
I'm not sure he's straight tbh.
👀
PLS
Ashakari Singh you're a dumbass
By far the best baguette I have ever made. The crumb, the flavor, the crust. Thank you are a bread God
Never a big fan of bread of any sorts but all these baking videos are making me start learning and making my own loaf😂😂
I’m a breadhungry german who lives in China. Around 3 years ago i fall in love with backing my own bread. These channel is what I’ve been looking for.
Joshua when making thumbnails
Sees contrast at 100%
"That is insultingly low"
Made these and super happy with the outcome!!! They are delicious. Froze 5 of the 6 loaves and will eat them all eventually. Thanks Josh!!
The real deal...
I've been waiting for this beauty for a while. Much anticipating the macaroons.
My wife made these, 100% by your recipe, including your starter. They are as good as any I have ever eaten. Perfect, I'd say. So, thank you sir! :)
Francis Santora wonderful! :)
Bread making is extremely intimidating to me. I can cook almost anything and it be pretty good, even cakes and pastries, but slap some flour and yeast in front of me and I fold. It’s hands down the most complicated category of cooking/baking.
The French eat 1/2 to a full baguette a day. I can respect the amount of knowledge and work it takes. This is just one type of bread. Mastery of bread has to be one of the most difficult aspects of cooking.
Him: Guys, this is REALLYYY simple.
Everyone: Ok...
Him: Just grab your Couchééē
Everyone: 🤦🏽♂️
SLAP. AND. FOLD.
Grab ur coochie
Yeah the one thing I was missing. I will just improvise. not sure why everyone is acting like this is all difficult. if you've made sourdough before this didn't look like much more work than a regular sourdough. Just the extra step to create the 50% levain. I'm gonna go for it!
Dude, you're a proper legend! Every time I find myself looking up a video on how to do something in the kitchen, you're at the top of the list with a clear, easy-to-follow guide. Thank you much, my friend!
Dear god... been waiting for this recipe for weeeeeeeeeks. Living in Belgium so I know what a good baguette looks like. You fucking nailed it 🎉🎉
This has become my new favorite TH-cam channel to watch at 2 am when I am in no need to bake bread. Will I be baking bread after watching this.... not sure..... will I be imagining myself as an awesome professional bread maker with high tech bread making kitchen gadgets like yourself- yes ....now I’m off to my bread making dreams~ zzz
Joshua, please try to use a topper/lid instead of plastic wrap. You know, we need to care of the world. Thanks for your vids! ;)
I don’t even like cooking -sorry- but i like watching your videos so much!! Even this one i know i would never do even the half of it but watching you do it is so satisfying. Its obvious that you make a lot of effort to give us high quality videos about cooking, and your filming is soo good
Thank you so much for your hard work 💗
Forgive my english if it was bad 😅
Ps: you deserve over a million subscriber!!
me at the beginning of the video: oh wow! I can make baguettes for my friend
me at the end of the video: oh... well it was a nice video..
I'm French. This reminded me of my entire childhood... That COLOR ! That SOUND ! Even in France, sadly, we don't know how to make these anymore. It's more expensive, and actual garbage... Thank you
I didnt realize how tense i was till the b-roll came on and all the muscles in my body relaxed
I work at a French artisan bakery that pretty much uses this exact method for making baguettes. I think it’s great that you don’t dumb down the process and focus on quality of the product. This stuff is going to be way over the head of the average home cook, but hey, they can take the time to learn instead of complain
When I worked in a French bakery, one thing my chef told me you can tell how old the baker is by the color of the baguettes are. The darker the bread the older the baker! Lol
I'm 20 and I like dark breads better. They taste better, at least for my tongue.
0:24 They look awesome. I worked with an French executive pastry chef for about two and a half years and his baguettes looked like that. He was the executive pastry chef at the Plaza Hotel in NYC for 15 years until it closed down for remodeling. I could never replicate his Ciabatta no matter how hard I tried! lol
Josh: Don’t cry, whatever you do don’t cry
Me, after hearing that bread crackle: d-do happy tears count??
I've been living in France since 2009 and I've got to say that you've nailed it. These are legit French baguettes. Ca, oui.
Best baguettes I've ever had - just baked them today! ❤️
Omg, you're so cute. And thank for bringing back memories, working in a french bakery back in college
Haven't tasted it, haven't smelled it, but as a french, just from the look of it, i know you nailed it Josh congrats.
Hey Josh. Sweet videos. Congrats on 100k!
I’ve been on a bread making binge for the past several days currently marking brioche this is my next tsrget
The return of the sourdough! Yuss!
Made 'em today (started it Wed PM, I think!). THANKS, Joshua!
Really not a lot of hands-on time, once you get it all organized, and you can use the fridge at a few points to allow for some schedule flexiblity.
I used KA bread and KA white whole wheat flours (einkorn is on order!)
The loaves had EXCELLENT crust, crumb, texture, crunch-to-moisture, and flavor - though the shaping will take some more practice to get consistent.
I've eaten a lot of baguettes and sourdough bread over the years, but I can't remember having a better loaf anywhere, anytime! Can't wait to get the shaping zeroed in after a few more batches!
I fully baked the first three (and ate one with butter and salami as soon as it cooled), then par-baked the second batch for about 25-30 minutes total (internal temp 210°) and froze them so I could have some "fresh"-baked loaves again in a few days without starting from scratch.
I used the following shaping method, though, rather that yours, and was happy with the results:
th-cam.com/video/xlN5CgQcvAg/w-d-xo.html
"How To Shape Baguettes"
--Markus Färbinger (île de païn bakery and Café, Knysna, South Africa)
Next time I will use two pans of lava rocks, both preheating at same time for an hour - one for the first batch and the other dry-but-already-at-temp to stream the second batch. After pulling the rocks and dropping temp to 435° to finish the first batch, returning the then-cooled rocks to the oven and getting the temp back up to 500° resulted in way less sizzle the second time arounx, as they would not heat up that fast.
Enjoyed this and your other recipes a lot. 😉
I’m pretty sure this man has every kitchen gadget know to man
Yeah. I'm sure people dont have a pizza peel, fermenter, flour mill, and the list goes on.
Hello Josh, thank you so much for the video! I discovered your channel a month or two ago, and it really helped with making bread: I study at home to have a degree in baking bread in France, so It has been a great help to watch your videos and I am really satisfied with my own starter to bake amazing breads! I have some comment however, the length of the baguette is usually more between 21-31 inches (that's what distinguish the baguettes from others like Tradition etc.) but, the name doesn't really matter and I am sure it can be called a Baguette ;) it is just for information as like me you may love learn from others, and anyway you are WAY ahead of me in the art/mastery of bread so.. well done for your videos and thanks a lot!
When you see amounts like "732g", "313g" and so on in a recipe, the baker...
...went from imperial to metric sizes
or
...is a chemicist
or
... is cooking meth.
Is a chemist, trying to cook bread without making the recipe sound like a meth recipe
Or is sane
Or is a chemist who has a meth lab as a side hustle and is just trying to make bread.
Or he just follows the path of light, imperials are fucked up and stupidly inaccurate. Bread is an art and a science, it deserves love and metric accuracy.
P.S. French recipes will slap you in the face if you try to convert them to imperial.
@@theholypopechodeii4367 not if you want consistency
a bread with 60-62 % of water (firm) 65-68 % water (batard) or with an hydratation of 75% can all yield great results but are totally different
Yes if you remember by feel how a 65% hydrated dough feels like that's great you can add water/flour to make it right, but then salt and levain/yeast proportion are off
And if you switch flour your "feel" would be totally off. same hydratation % with different flours can have very very different visual and tactil results
Plus there isn't really any advantage in not weighting stuff, you do not dirty anything else, and there being a scale under your bowl do not make pouring ingredients that much more time consuming
But it helps you tracking future problems and ajust your formula to get rid of current ones.
I use heavy Linen as a Couche and with that you hardly need any Flour.
I also used a couple of old broomstick that I cut into size as a spacer for the mini baguettes.
Makes life so much easier.
When I make 90 cm long Baguettes, I have a 1m deep, wood-fired oven, I use a old metal roof-sheet to rest the baguettes in, with long, narrow, individual couches for better and easier transfer onto the baking tray.
I also use the roof-sheet when I make more than 4 mini baguettes.
That akward moment when an American TH-camr prepares better bread than most french bakery cause nowadays, everything is profit-based.
Cries in baguette
"Cries in baguette". Putain tu utilises une baguette comme mouchoir mdr
Pain in pain
@@benjaminleaber4691 This. This is genius
He deserves a sponsorship from a butter company. My butter consumption tripled since I started making this baguette (a perfect complementary good to butter).
I reaaally thought you weren't gonna show that crumb, and I was about to rage.
Thank you.
Haha trying to get better about that.
Joshua... I'm very comfortable while I'm outside working with my three different Charcoal Grills but... I've never.... ever... looked at my Oven with lust until today. Dude, you crushed this video..! I'll trade you a slab of Smoked Baby Back Ribs for one of those spectacular looking (and sounding) Baquettes.
I made this and I love it so much! I'd like to make it again this week, but I want it to have a stronger sourdough taste. Is there a way to adjust the recipe without compromising the end product?
As a French dude, I must say, this looks like an amazing baguette. Exept for the fact that baguettes are mostly white bread so just bread flour
His looked a little overcooked but some people like it like that. My ex once said "this is disgusting. It tastes like only flour and water! No flavour. The boulangère should be ashamed!" , one time after we went to a boulangerie in Normandie. I told her we can just go to another bakery to get some bread but the other one was closed because it was Sunday, I think. She was very upset. It was a little funny
4:36 wdum “it’s gunu stick a little bit” it’s literally one with the counter at this point.
You need a cold stone counter
one of the best video on UT - educational, entertaining, compelling. Thank you
woah, you're in Texas?? I'd recognize that HEB logo anywhere!
je l'ai fait et ils étaient si bons. I use to live in France avec mon copian (my friend) and we had baguettes all the time. These really are the real deal.
i use my Anova sous vide machine like a fermentation station i just set de machine at 80f then drop the glass bol in the water. Voilà!
Watching the slap-n-fold technique, I understand the physics behind the tender crumb-uniquely, perfectly a Parisian morning-fresh baguette. The gluten is developed through manipulation without the bruising. Wowsers. So simple.
This, I have not seen. Thank you.🤗🤗🤗
Joshua: "Don't cry. Whatever you do, do not cry".
Me: Too late for that. :'c
love your sense of humour; and you only a taurus can sense that love for food; regards from argentina
“Don’t cry, whatever you do, don’t cry”
😂
“Don’t cry, whatever you do, don’t cry”
Well that’s reassuring😂😂
Love these recipes
“It’s honestly so easy”
Just got my first big girl mixer and I’m so thankful I came across a fellow Texan!! Ahh I can’t wait to use ur recipes!!!
When's your cook book coming out?
just made this baguette. dude...you're so dead on. all your recipes are spot on. I will run across you someday in this business of ours. I think you're going places. GREAT job kiddo.
last two steps:
1. add some butter & jam
2. enjoy!
I got an ad in the middle of his sentence and:
Joshua: Something completely airtight like-
Ad: D I G O R N O
When "milling your own flour" isn't even the first step...
Just made these. My loaves were a touch saggy, so I won't proof as long next time, but they rose in the oven like champs. Got some great cheese, excellent deli meats, and as soon as the bread is cooled, I will be snarfling a REALLY NICE SANDWICH. Thanks, Josh!