I have been making bread for years based on what I have learned watching TH-cam. I started with the Sullivan St. Bakery recipe from the NYT and moved on from there. Growing up in New York, I had the good fortune of being able to drive to a local bakery and pick-up a loaf of great bread whenever at my convenience. Then I moved to various cites along the east coast and realized how important a simple loaf of bead could be. Talk about taking something for granted. I watched videos from everyone and nothing compares to these recipes from Food Language. Their techniques are simple. I live in Florida now and I have to increase the hydration a little (I use bottled Poland Springs as my water) and I give the dough a little more time to rise, but if you follow these recipes, I promise it will be a game changer. If you’re looking for a crusty roll, loaf or baguette of artisan bread, these are the best bread recipes for non sourdough loafs of bread on the internet. Hopefully, they will add a sourdough soon. Thank you for making my family excited about coming to the table for something as simple as a loaf of freshly baked bread.
Wow Thomas, thank you so much for taking the time to write this wonderful comment. I started this journey for similar reasons, once I tasted good bread and couldn't find anything similar in my hometown it became my passion and since then I try to share what I have learned with people who don't have the luxury of a good bakery nearby or just want to make bread at home as a hobby. Sourdough is coming soon, I have several videos in the works, but the whole process takes some time. It was really nice to read your comment and I will continue my day with a smile on my face.
For me as a beginner who doesn't have the nerve to make bread for 2 days, this is one of the 2 best baguette recipes I've found, in the quantity I need and with the texture and crunchiness as it should be. Thank you soooo much.❤👌👌👍👍❤
Thanks Mark, yes, exactly! Steam helps the baguettes rise nicely and prevents the surface from hardening too quickly. This allows the baguettes to have a crispy crust and a soft interior
In other videos, in addition to having a tray with hot water on the bottom of the over, they spray water over the bread before baking it as well as inside the over itself to create additional stream. In any case, this video was very simple and straight to the point. I'll definitely try it.
Yes, definitely, after sprinkling the surface with flour I sprinkled some water as well, you can see it at 4:45. A spray would be even better, but I don't have one handy at the moment 😁 Good luck and please let me know how your baking adventure went 🥰
Great video!! I'm new to bread making and it has been an amazing experience. So far, I've made several artisan breads, most with rosemary and roasted garlic, and everyone loves them.🤩 My next experiment will be French baquettes so thank you for this great video. Did you, at some point of the baking process, remove the tray with water to kill the steam?
Thanks Adrian, your comment means a lot! I left the tray inside for the entire duration, no need to take it out. P.S. When you finish your baguette experiment check out my focaccia. If you like rosemary and roasted garlic, there's no better bread than focaccia to welcome them!
The bread sings when the hot and crispy crust is exposed to colder air and it starts compacting and cracking. That's when I know the crust is going to be awesome. Is your crust crispy?
Ils sont indiqués dans la description de la vidéo et dans les sous-titres (cliquez sur CC pour voir les sous-titres). Voici la liste : • Eau - 370 millilitres • Levure fraîche - 12 grammes ou 5 grammes de levure sèche • Farine « forte » (Type 65) - 550 grammes • Sel - 10 grammes
What about bringing your lovely experience with bread simple video recipes ,one more step ahead ,to the cheese or chocolate cakes recipes ,and so on.( what about hebrew translation )
Using 1 and 1/2 cups of water to 4 1/4 cups of flour, my dough is extremely dry whereas yours is sticky. So I added 1/2 cup of water after I had already mixed it and we will see what happens. Perhaps you could confirm the amount of water?
Hey Alison, good thinking on your part! Some flours (especially high protein ones) tend to absorb more water than usual. I checked my notes and the amounts are the ones I use every time. I weigh ingredients instead of measuring with cups, but I measured them for the recipe and they match. That's why I like to make videos instead of written recipes, people can see the consistency of the dough and realize when things need to be adjusted. I hope your baguettes came out crispy and delicious!
They look and sound incredible! But idk, this dough looks way too dry to be 67% hydration. When I’m at 65 everything sticks and the dough can’t hold its shape. And that’s after proofing it for 24 hrs 🤷🏻♂️
I'm a french baker and those kind of video is pissing me off ngl, almost all the manipulation you make are wrong, you don't give that much strength to the dough before the final shape, pulsating air oven are not good for bread cooking, you dont disolve the yeast in the water because you lose almost all the chemical properties of it, never put water on the dough it's steam you need so put a metal bow of water in the oven or use a spray with water. All the peoples like you making those video are promoting ppl to make their own bread etc while artisans are in strugle because of the lack of customers and the rise of the electricity, raw materials etc
Thanks for your feedback. I am result oriented and if I get a thing to taste and feel like I wanted it to, then I share my methods with likeminded people. Sorry if my oven is not professional, I cook with what I have at home.
If you want the aroma of a French bakery in your kitchen, watch this video! You will love how crusty and tasty these baguettes are!
Very nice, detailed and🥖🥖🥖🥖 informational video ❤❤
Thank you for uploading!
Excellent bohute tasty se banaya hai 👌👍❤
I have been making bread for years based on what I have learned watching TH-cam. I started with the Sullivan St. Bakery recipe from the NYT and moved on from there. Growing up in New York, I had the good fortune of being able to drive to a local bakery and pick-up a loaf of great bread whenever at my convenience. Then I moved to various cites along the east coast and realized how important a simple loaf of bead could be. Talk about taking something for granted. I watched videos from everyone and nothing compares to these recipes from Food Language. Their techniques are simple. I live in Florida now and I have to increase the hydration a little (I use bottled Poland Springs as my water) and I give the dough a little more time to rise, but if you follow these recipes, I promise it will be a game changer. If you’re looking for a crusty roll, loaf or baguette of artisan bread, these are the best bread recipes for non sourdough loafs of bread on the internet. Hopefully, they will add a sourdough soon. Thank you for making my family excited about coming to the table for something as simple as a loaf of freshly baked bread.
Wow Thomas, thank you so much for taking the time to write this wonderful comment. I started this journey for similar reasons, once I tasted good bread and couldn't find anything similar in my hometown it became my passion and since then I try to share what I have learned with people who don't have the luxury of a good bakery nearby or just want to make bread at home as a hobby.
Sourdough is coming soon, I have several videos in the works, but the whole process takes some time.
It was really nice to read your comment and I will continue my day with a smile on my face.
For me as a beginner who doesn't have the nerve to make bread for 2 days, this is one of the 2 best baguette recipes I've found, in the quantity I need and with the texture and crunchiness as it should be. Thank you soooo much.❤👌👌👍👍❤
Thanks! I'm really glad you like them.
Made with love🎉 I can’t wait to try this myself🎉
Have fun!
Oh my goodness.. Mouthwatering delicious 😋
Best bread I ever made and it sings!!
Que fácil lo haces . Y yo que no puedo. Gracias por tu aporte.
I love bread, I’m watching a lots of recipes on TH-cam, but I felt loving your way , I admire you for what you doing 👍👍
Thank you so much, I am so happy to hear that!
Homemade French baguettes they sound so crispy and good. Gotta try it out Eileen.
Thank you Eileen ❤️ Let me know how it goes if you try the recipe.
Eu fiz e foi a primeira receita que deu muito certo, perfeitas. Obrigada por partilhar esta receita!
Unbelievable my eyes just opened wide with your videos 👍 alway
Wow, so knusprig und lecker das Baguette liebe Grüße, Chrissy🤗
Those look dsmn good!
Love French baguette ❤ yours look superb❤
Thanks ♥
Thank you i think this method with salt is better 🎉
My prefered moment: BAGUETTES SINGING ❤😍😋😋😋😋
🇫🇷🥐🥖 nice!
Wow this looks perfect ❤👍🏻
Thank you
Great video, thanks for sharing. May I know the water on the lowest level of the oven is room temperature or boiling water? Thank you.
Just normal tap water, it doesn't matter. The goal is to create steam, the water will boil in no time, so I wouldn't bother preheating it.
@@Food-Language thanks again
Que ricoooo! Thanks
The crust sounds amazing. I tried baguettes before, but the crust wasn't very crispy. Is this because of the water tray you added?
Thanks Mark, yes, exactly! Steam helps the baguettes rise nicely and prevents the surface from hardening too quickly. This allows the baguettes to have a crispy crust and a soft interior
In other videos, in addition to having a tray with hot water on the bottom of the over, they spray water over the bread before baking it as well as inside the over itself to create additional stream. In any case, this video was very simple and straight to the point. I'll definitely try it.
Yes, definitely, after sprinkling the surface with flour I sprinkled some water as well, you can see it at 4:45. A spray would be even better, but I don't have one handy at the moment 😁 Good luck and please let me know how your baking adventure went 🥰
Great video!!
I'm new to bread making and it has been an amazing experience. So far, I've made several artisan breads, most with rosemary and roasted garlic, and everyone loves them.🤩
My next experiment will be French baquettes so thank you for this great video. Did you, at some point of the baking process, remove the tray with water to kill the steam?
Thanks Adrian, your comment means a lot! I left the tray inside for the entire duration, no need to take it out.
P.S. When you finish your baguette experiment check out my focaccia. If you like rosemary and roasted garlic, there's no better bread than focaccia to welcome them!
@@Food-Language
I’ll definitely check your other recipes. 👍🙏
I love your recipes but my bread don't sing. Any ideas why please?
The bread sings when the hot and crispy crust is exposed to colder air and it starts compacting and cracking. That's when I know the crust is going to be awesome. Is your crust crispy?
Hiya special request if you can make some sliced bread please.
Hey! I already have a sandwich bread on the channel if that's what you're looking for ❤️
Est ce que vous me donne ingredient svp merci
Ils sont indiqués dans la description de la vidéo et dans les sous-titres (cliquez sur CC pour voir les sous-titres). Voici la liste :
• Eau - 370 millilitres
• Levure fraîche - 12 grammes ou 5 grammes de levure sèche
• Farine « forte » (Type 65) - 550 grammes
• Sel - 10 grammes
What about bringing your lovely experience with bread simple video recipes ,one more step ahead ,to the cheese or chocolate cakes recipes ,and so on.( what about hebrew translation )
That sounds better than a bowl of rice crispies lol
The crunch of a fresh baguette is music to the ears, isn't it? Just like rice crispies, but with a French twist!
Using 1 and 1/2 cups of water to 4 1/4 cups of flour, my dough is extremely dry whereas yours is sticky. So I added 1/2 cup of water after I had already mixed it and we will see what happens. Perhaps you could confirm the amount of water?
Hey Alison, good thinking on your part! Some flours (especially high protein ones) tend to absorb more water than usual. I checked my notes and the amounts are the ones I use every time. I weigh ingredients instead of measuring with cups, but I measured them for the recipe and they match. That's why I like to make videos instead of written recipes, people can see the consistency of the dough and realize when things need to be adjusted. I hope your baguettes came out crispy and delicious!
They look and sound incredible! But idk, this dough looks way too dry to be 67% hydration.
When I’m at 65 everything sticks and the dough can’t hold its shape. And that’s after proofing it for 24 hrs 🤷🏻♂️
Just wasted 500gr of flour.. the dosage is all wrong. The dough with this amount of flour and water becomes very thick and it doesn't rise.
I'm a french baker and those kind of video is pissing me off ngl, almost all the manipulation you make are wrong, you don't give that much strength to the dough before the final shape, pulsating air oven are not good for bread cooking, you dont disolve the yeast in the water because you lose almost all the chemical properties of it, never put water on the dough it's steam you need so put a metal bow of water in the oven or use a spray with water. All the peoples like you making those video are promoting ppl to make their own bread etc while artisans are in strugle because of the lack of customers and the rise of the electricity, raw materials etc
Thanks for your feedback. I am result oriented and if I get a thing to taste and feel like I wanted it to, then I share my methods with likeminded people. Sorry if my oven is not professional, I cook with what I have at home.