How to make Amazing French Baguettes at home

[@EthanChlebowski]

Recipe and scale: ► Baguette Recipe: www.ethanchlebowski.com/cooking-techniques-recipes/sandwich-baguettes ► Scale for baking: amzn.to/3fDlHlD (amazon affiliate) Music provided by Epidemic Sound: share.epidemicsound.com/33cnNZ (Free 30 day trial, affiliate link)

[@1948Fleur]

Etan, i make this Baguette for the first time. Works perfect....taste lovely. Real French. I live in Holland and go to French with holiday. So I no how French bread tast. You do a good Job!

[@bobduvar]

Which kind of flour did you use for making this baguette ???

[@1948Fleur]

@@bobduvar normale flouwer, BOb.

[@1948Fleur]

Plan flouwer

[@lizauntalan1416]

Geez I'm going to make this Tomo,it's a tasks💪

[@bleutitanium6513]

I don't care what anyone says... I like your "unnecessary effects" in your videos. I also really appreciated your POV shot. I hope you do more in the future ! This was another great video, and a great recipe. I do have to try it. Thank You !!

[@Lionheartx02]

Same, I really enjoy his takes on all recipes. I hope that one day you take us with you to vlog cuisine trips. Looking forward to your content! Thank you.

[@alexandrabourne9174]

I tried this recipe yesterday and the baguettes turned out amazing! An excellent crust that was crunchy on the outside and airy and soft inside. They turned out to be better than any in my local supermarket and comparable to a baguette from an upscale bakery. This was my first time baking bread. I had to improvise a bit since I did not have a spray bottle, so I would open the oven and quickly sprinkle them by doing a quick splash of water with my fingers.

[@ticheandora503]

me too (quickly sprinkle) :))))))

[@Adadad_5789]

I tried these and help, I couldn’t stop eating them. They were so perfectly cooked and crispy it was a dream. This is my all time favourite recipe.

[@Chrisxantixemox]

I did this, but I made slightly larger baguettes (4 instead of 6). I found that this was actually pretty easy to do during the day between other things. Some tips for others: 1.) Stretching and folder is not as easy as it looks - but don't worry you'll probably still do fine, just don't tear the dough. 2.) Shaping the baguettes is also not as easy as it looks. But again, mine turned out great so don't worry too much if there isn't a perfect seam. 3.) If your kitchen knife isn't sharp enough to score the baguettes, take a pair of scissors and make 4-5 small cuts along the top. Mine came out great! Thanks for the recipe and making the vid easy to follow along!!

[@ashtonoates4798]

the kitchen scissors tip is so smart, ive been trying and failing to score my bread with knives that are too dull for so long, i’ll have to try that one

[@briansegarra9312]

A friend works at a bakery and they use a super clean razor blade

[@izodman]

Thank you for the assurance that perfection isn't a must but within your means following the guide will suffice. Ive done sourdough in the past and I agree with your comment about the stretching. It looks effortless in the video until you do it, it doesn't seem to have the same elasticity look but the bread will still come out just fine in in the end.

[@plate_tough]

This channel super underrated

[@banaanappelpeer]

It's probably going to be the same as joshua weissman. Joshua also got a few 1000 views for a year while making super high quality content and than he went from 100k to 2 million in a year.

[@amythompson7700]

If that accident is the worst thing you have ever experienced with bread baking, then you are a lucky man!

[@mjafar]

@@banaanappelpeer Joshua is too concerned about "authenticity" and sticking to the recipe, he is more creative and willing to think out of the box. His channel is going to blow up soon and probably faster than josh's. idk, just guessing

[@everseeking60]

I wholeheartedly agree...this guy is awesome!!!!

[@everseeking60]

I'm so happy to discover your channel. JUST amazing

[@dorkdivisionnandy]

You're so confident handling flour while wearing a black shirt!

[@binhobrasileiro]

😂 😂 😂 😂 😂

[@nathannjh]

@@binhobrasileiro Bonner!

[@correioanacabral]

I just got my first baguettes out of the oven, and OH MY GOD! They are perfect! Better than any bread I ever bought, I dare say. Thanks, Ethan!

[@hervedupont6955]

Bonjour, avec vos baguettes tranches de gruyère/jambon quelques feuilles de salade+ tomate comme dessert un fruit où yaourt et vous avez un repas équilibré.bonne appétit

[@brightlight7217]

@@hervedupont6955 Americans don't eat that clean. They will add bacon and cheese, and toast it again!

[@hervedupont6955]

@@brightlight7217 Dans ces conditions je ne peux rien pour eux , ils sont une cause perdue.

[@CtrlAltDft]

​@@brightlight7217 why do people always make it about Americans? Just because the person spoke English?

[@KentuckyGinger]

It worked!! I made my first ever baguettes adn they are beautiful! The only change I made is what I added to the yeast. I went to the website to gets measurements and it said to add flour to the water and yeast. When I did that, my yeast never proofed. And I did it twice. So, for the 3rd time, I substituted 1/2 of a teaspoon of sugar and left out the flour. That yeast, from the same bag, proofed perfectly. Don't know why. I followed the rest exactly and it worked!! They are very crunchy on the outside and light and airy on the inside. Perfect! We really like baguettes and I'm psyched that now I can make them myself! Thanks, Ethan!!

[@louisdevalois4358]

I am going to follow the sugar tip you used because I do know that yeast loves sugar and proofs marvelously. Thanks for your inñut!🎉

[@anahata2009]

One of the best bread-making tutorials I've seen. Thanks for that. I especially appreciated your explanation of *why* we do things a certain way, e.g. folding instead of kneading, which would knock out the air bubbles too much. When I understand the reasoning behind a technique, it helps me to remember it better. Thanks again for this.

[@mesh3466]

donkey bridge

[@Sunflower-ej9xd]

I followed instructions every step and turned out so delicious. It was actually a very easy recipe to follow, but need a lots of patience, that's all---worth it. I will make it again!! . Thank you.

[@MickyELee]

Best stretch and fold demo I've seen yet. I quit trying 75% hydration until now. I'll try again. Thanks

[@n40tom]

Me too

[@hanspetermarro4188]

"Chlebowski" is certainly one of the best possible names for a baker :-)

[@NekoMiko]

I was looking for any joke about this ironic situation ;P

[@Wheezr]

ay tony wanna go to Chlebowski's for a bite

[@THCV4]

I love your videos, and I love how you take techniques from multiple people and combine them based on first principles. One quick note: the “resting” period where you are mixing the dough and then letting it rest is known as the “autolyse” process. It’s amazing how many video makers here on KZbin don’t realize they can just let the dough rest instead of kneading it for 15 minutes!

[@blackenedblue5401]

Do you need to knead it with pizza?

[@slavedriver394]

Followed the instructions as closely as possible and these turned out absolutely awesome - very pleased. My previous attempt at making rolls ended up with bricks. I find if you leave these rolls out for a while the crust softens up, but if you pop them back in the oven on high for a few minutes they crisp right up again. Used a strong bread flour. It looks like a very laborious process, but the amount of actual work involved is not that much - it’s mostly waiting around between stretches so make this while you have something else on the go. Thanks for a great video. Update: made these a couple of times now and sooo good. Using a stong bread flour with high protein (mine is 13g/100g) is really important to get the airy, chewy texture. Last batch I cut into two instead of 6 pieces and made 2 loaves using the same techniques. Turned out amazing.

[@UpIsNotJump]

This video is awesome, can't wait to try

[@cameonjackson478]

Please don't do to bread what you did to coffee 😖. I still have nightmares

[@michaeltheisen]

ah yes, BREAD IS A NIGHTMARE

[@izodman]

I just attempted and they are out of the oven cooling now. They smell wonderful and I plan to make sandwiches to go with tomato soup later. Your instructions were simple to follow though the stretching and shaping to form the ends were a bit challenging but I did my best. I am confident with more practice, I will be able to perfect this art-form. Your recipe is definitely going in my "bread" folder for reference. Thank you so much for your guidance that was easy to follow.

[@rea5690]

So now my husband always wants the little baguettes….. it’s his favorite. I’ve made these countless times and your instructions are perfect. Thank you so much 😁

[@intp]

Thank you Ethan. I've attempted to make basic bread a few times and they always came out uneatable and ugly. I tried your method this time and my bread came out amazing! The taste was bakery quality and they looked pretty darn good too. I couldn't believe how good they came out on my first try with your recipe. Cheers!

[@trisharanda5891]

I've made a few baguettes style recipes and this one is by far superior. I used about 100 grams of whole wheat flour and divided it into 3 larger pieces! Amazing and crispy. Just perfect! Subscribed!

[@thomasjefferson4662]

I am the best cook you will ever meet i have avoided baking because I am stubborn and hate following recipies but Im going to have to try this. I love bread

[@samuelwilliams9371]

I made these today. I messed up at the end because my knife wasn't sharp enough to properly score them but the bread itself was outstanding! Keep up the good work!

[@strummingnerd]

Turned out great!! I did assemble the dough a day ahead of time then next morning started with the stretching. I think maybe I'll do a 2-3 day fermentation in fridge in the future to help flavor. Great techniques.

[@ItoNarasimha]

This is the first time i've seen a bread recipe video and not felt massively overwhelmed. Props to you Ethan for this amazing recipe. I'm definitely trying this out

[@Nikolai-Designs]

Unbelievable!!!!! I FINALLY made a beautiful and delicious baguette 🥖! Your recipe + technique absolutely priceless, AND you did this for free !! My house literally smells like a lovely bakery …happiness all around. Thank you ! I hope you are blessed two-fold for this gift ! 🙏

[@NoleneFerrariNaidu]

Thank you, thank you, thank you! I've been craving baguettes since lockdown in March. Now I can make them myself! First attempt came out soooo good. The only thing I need to learn is how to score properly (depth, angle, and which blade to get). Even the shaping was so easy thanks to your video and measurements.

[@foobarmaximus3506]

You can cut it with an exacto knife or even kitchen scissors. Nothing tricky to that part.

[@mina_p123]

I was so excited to find your video and forwarded to my husband to bake it since he is THE baker of the house. He followed religiously all the necessary steps but the dough didn't raise as it supposed to, probably the yeast was dead. The taste was wonderfully yummy Mmm. I am trying again today with the new yeast and very excited with hope and anticipation. Thank you for sharing Ethan. Looking forward to more of your other recipes.

[@inocenciotensygarcia1012]

I'm baking baguette bread for the third time, and so far its turning out incredible.Thank You

[@MAMABRUNOSKITCHEN]

Excellent video!!! I love that I could pause, go to the next step etc. You describe the method so perfectly. My crunchy, gorgeous bread just came out of the oven and I’m so proud of myself for finally making bread!! Thank you so much!

[@lexalexander9334]

I love how you give the science behind things you cook Ethan.

[@binxiao6175]

You are the best:no fancy kitchen aid, only handcrafted, very detailed description 🎉🎉🎉❤❤❤

[@jessicamast-foss2078]

Made these tonight and they turned out amazing. Thank you! My friend: "These are the best baguettes I've ever had. But I've also never been to France."

[@J.RomeroLuna]

That sounds like a backhanded compliment to me 😅

[@totallydomestic433]

Saved you a trip.haha

[@j_freed]

The French flour for baguette is a little better LOL… but that’s picky.

[@patriciaingraldi4719]

I’ve been making bread for 40 years and this, my friend, is the best and long awaited recipe I’ve been waiting for. It was so crispy and that’s what I never can attain. Voila! Wait till I give some to my French born friend. Thank you so much. I’ve subscribed. 🌺

[@merelcoster2681]

I randomly stumbled across this video yesterday and decided to make the baguettes today! They turned out so good, definetely one of the best baguettes I’ve ever had! Thank you so much for this recipe :)

[@bethzaidavega4794]

WOW! That's all I can say. This recipe is so easy and delicious! I've made many this week alone. Mine are NOT as pretty as yours, but my family and friends love the crackle and flavor. They are dangerously delicious. I made 12 loaves this morning! My daughter said she felt she was in a restaurant and ate all the bread before dinner (that's how much she had!). Thank you for this video and recipe. (it also amuses the kids that I have to spray the bread with water -- my son says it reminds him of the Puerto Rican Bread called Pan de Agua, his favorite.)

[@jeandupont9664]

Love your video! I've been starting to bake for a few weeks now and the fact that you explain all the factors of breadmaking is just great! Helps us understand and adapt our bread!

[@jean-yvesleblon3984]

Congrats for the clarity on the recipe on your blog, adding time on the steps is like five stars blogging!

[@baguette9692]

The timing! That is exactly what I needed in every recipe! It really helps me to know when to start. Thankyou sooo much this is definitely the most detail baguette recipe I've ever watch

[@robsongrancardoso8893]

Cadê a legenda??????

[@cklim7410]

Tried making this for the first time today and it turned out really well! Crispy on the outside soft inside. Thank you for the awesome recipe. Will definitely make it again!

[@finnyco]

hey, I was wondering what kind of flour did you end up using?

[@peachontopk]

I love how you explain and demonstrate everything. It’s easy to understand, motivating to make and enjoyable at the same time. Your videos are excellent quality; not too long or too short where people leave out crucial steps or key points, friendly humor, relatability and overall an exceptional channel indeed. My only problem is, my husband and I will probably get fat from eating so many of these lol Please keep doing what you do 👍💗

[@cisium1184]

Thank you for showing techniques from the cook's pov. Is this an innovation of yours? It's a genius idea, so much more helpful than just seeing it from a front camera view.

[@alfasix57]

Excellent video! I appreciate you showing specific angles to help communicate what we should be looking for. You make it seem accessible enough for baking impaired folks. Definitely goinhg to try this recipe. KEEP IT UP!

[@bpp325]

This is an excellent presentation. I love the flavor aroma of fresh baked baguettes. It is addictive. Whenever we're invited to a dinner party I make several loaves of baguettes beforehand, enough for the guests to take home too, and they are the hit of the party. 👏

[@ericrojas8681]

Finally!, I can see someone that can explain briefly and effectively a recipe, thank you for sharing this, I will give it a try

[@joelee3781]

I did these and they came out great! Everything worked just like you said - thank you for that comprehensive detail, you left nothing to chance.

[@feldon27]

This is fantastic and so detailed. When you add up all the times it takes to do everything, it's 4-5 hours. Good bread takes time!

[@inocenciotensygarcia1012]

I’m baking baguette bread again and every time I do so, I see your video.Very easy instructions to follow. Thanks

[@lindacsmith13]

I'm so excited when I see bread videos. After a long wait, I finally got 2lbs of yeast online. Now, I am collecting recipes. Thanks!

[@EthanChlebowski]

Hell yea, plenty of bread is in your future!

[@darkkittie099]

Hello ☺, where did you order yeast? I cannot find it in any online supermarket that I check😦. Thank you !🌻

[@lindacsmith13]

@@darkkittie099 I had to buy 2lbs of RedStar yeast thru Amazon. It took a while and it seems like it will expire really fast if I don't store it exactly right. I'm too scared to open it!

[@darkkittie099]

@@lindacsmith13 Thank you for letting me know! I am going to try to see if I can get some. Have you tried canning? My family and I have done that with a lot of stuff. I know you can do it with yeast. You can also freeze it as well to help preserve it longer. There are a lot of dry canning channels on youtube. Maybe try that out :).

[@totallydomestic433]

@@lindacsmith13 I went to proof for this recipe & it failed. My jar of yeast was 3 yrs old. I went to baking drawer & pulled out a packet of yeast I knew was newer. It failed the proofing too. Come to find out it was over a yr past exp! I don’t bake bread very often, but these look so good, I Am determined! Bought new yeast & it did great. I am on the 3 rd fold now In the process. Hope you do a lot of baking so your yeast won’t go bad.

[@janesmith9628]

THANK YOU for all the tips PLUS including times in the recipe. (eg start at 8 am; finish baking at 11:35 am!) This is hugely helpful when planning for lunch or dinner. Look forward to trying these.

[@weemalle1770]

It was so therapeutic to watch this video. I enjoyed every minute . Thank you !

[@lgoh6969]

I just saw your video today. I followed your instructions to the letter, exactly and I am very happy to report my first time is a complete charm and complete success. Like you, everything was done by hand. Soft inside, light and airy and outside is very crispy. Simply marvelicious, in Hawaii we say Onolicious. Spread with butter is the best test as if you are in a Paris cafe enjoying a simple breakfast with coffee. Thank you for the recipe and methods. I like your stretch and fold technique. It works.

[@VK-qo1gm]

Looking for a bread recipe & this popped up, ok, ingredients basic, yep technique simple, chef explains procedure very well, & then I heard that signature crust crackle & snap! Yesssss, I'm in, making this today & subscribed, thank you

[@stevebarth272]

Made these yesterday. Followed the instructions that you gave and the recipe and indeed came out absolutely great. Thank you!

[@sallyhu5028]

Thank you very much for sharing your knowledge. Really appreciate the clear instructions, camera angle and professional quality of the video. As someone who grew up in Vietnam, tickled pink that you are making banh mi. Just about the best sandwiches in the world to my mind. Q: Can the dough be allowed to ferment overnight at room temperature for even more flavor?

[@13harveyC]

I just made this baguette bread and it is amazing. By far the best bread I've personally ever made. Thank you.

[@FaithJourney989]

Been searching for a great recipe that was light and fluffy and yet easy to make, that these fit the bill perfectly. Made these today and they were delicious! New subscriber here! :)

[@alfredovukic1342]

Thank you. Your instructions are easy to understand, the best I have had the pleasure to watch. I'll be looking out for more of your videos. Cheers.

[@sayididit2930]

I really like that you put timing on the video. It gives us a better sense of what the timing should be. Just one suggestion, at 4:28 when you are doing the four folds, it would have been nice to put the timing in the corner of each of the screens. Thanks for all the amazing videos! Edited to correct spelling error

[@junes5842]

Thank you so much for making the process of baking baguettes easier. Using parchment paper is a great idea. Awesome recipe!

[@sayididit2930]

9:10 I wish he would have baked that smashed baguette just to see what the end result would be

[@stevenalexander6262]

I was thinking the same omg XD

[@dr.zamanritu9033]

@@stevenalexander6262 I was expecting the "1 reply" to be a science guy who has 16 PhDs in science who explains why the space and time bends while making bread

[@andread8169]

With steam and preheated pan the bread would have sprang back quite a bit.

[@bhartisurtani1993]

Would be a naan bread

[@orca7169]

no bubbles no baguette

[@m24216]

Ethan, I've tried it but with a little 'improvement' 👨‍🔬 - I don't kneaded the dough but only combined the ingredients and let the dough 'knead' itself by letting it proof for 72 hours in the fridge and it turned out GREAT !

[@jesuisalex5649]

I'm french and bit of a Baguette enthusiast, like prety much everyone in france... And i can tel you this is the first time i see a baguette who actualy looks like a REAL PROPER french baguette on a cooking chanel ! In the south of France we like to have our baguette with floor springle on the top, you make a mess in your car or on your shirt but it's the way we like it. The only down side of your recepe is that the baguette is so small that you can't eat the "quignon" witch is the end of the baguette and it's a sacrilege not to eat it after you left the Boulangerie... :p

[@Max-lf4br]

jambon beurre

[@jond2720]

OMELET DU FROMAGE

[@valerieh.708]

with some flour sprinkled on the top: Oui les Americains préfèrent enlever la croute de leur pain.

[@recipesandsongs8050]

@@valerieh.708 what does that mean?

[@valerieh.708]

@@recipesandsongs8050 I'm being snarky. I said Americans like removing the crust from their bread.

[@michaelo6003]

Ethan, I tried your recipe and could not get the yeast to proof, even after repeated tries. I couldn't get any bubbles or foam to develop, despite having fresh instant yeast and 105-degree water. Then I tried it a bit differently. I took 1/4 cup of the warm water, put 1/4 tsp of sugar in, mixed it well, and let it sit for 10 minutes. Success!!! I added that mixture and the rest of the water into the flour/salt mix and everything was fine after that.

[@Cheetahwithahat]

Love this man, clearly there are similarities to binging,ragusea etc, but I really like the touch of comparing recipes and clear explanation aided by visual effects. I think the algorithm will soon bless you with a big burst of subscribers, keep it up :)

[@stevenalexander6262]

I love how he explains why some actions are done

[@jadejaguar69]

Ew Ragusea is gross tho

[@JacobRy]

@@jadejaguar69 ??

[@SongbirdOfficial]

Showing the movie clip at the start feels like it's stepping on Babish's toes a bit too much to me, but the rest of the video is well done for sure.

[@brianbradysyoutube3874]

SUCCESS!! I can’t believe it! I’ve tried SO HARD in the past. I followed this recipe To. The. Word. Perfection! Also, I really want to express my appreciation for your channel, Ethan. I’m a scientist and educator, and I so admire your excellent instructions and communication. Every step is explained in a way that anticipated my “why do you do that?” questions. Bravo!

[@really5580]

Whoever invented bread deserves the Nobel Peace Prize. It is rather remarkable considering that, I am pretty sure, it was being made before anyone ever knew the chemistry of it all. The best cooks in the day must have actually evolved into alchemists.

[@cathyg6811]

I subscribed immediately, not only because you embrace the stretch and fold method of working your dough, but because your baking sheets unapologetically do not look like you just received them from Amazon for this video. This is what almost everyone's real baking sheets look like!

[@jordanzish]

I promise you mine look worse

[@igimaster5872]

i love how his last name literally means bread in polish and he has a talent for baking

[@joseph7640]

Just pulled my second sheet of bread out of the oven, I've been on a quest to make legit bread at home. I'm here to tell you thanks, for helping me on my journey. Best bread I've made! 10/10 will bake again! the written recipe on your web page is money, and the youtube video is very well done. Again thank you

[@trishwingert7214]

Ethan, you made this easy. Just finished baking. Husband couldn’t keep his paws off until they cooled. I achieved the crispness and soft airy inside. Thank you

[@VanDerClof59]

Just made this recipe, its wonderful. I had to add a touch of water to the first step as it was dry. Then it seemed like my cut pieces weren't as firm as yours but they turned out beautifully. Definitely a fresh razor blade to score them! Used my cast iron pizza stone. 😊

[@anchalgupta524]

This guy deserves way more subscribers! Most detailed bread making video I have seen till date

[@TheDukeofDixie]

Don't think twice...if you're willing to put in the time to nurse these baguettes through from start to finish, your reward will be off-the-chart wonderful! I made these for the first time today...in fact it was my first time making baguettes ever...! The result? Both my wife and I believe these were the best danged baguette we have ever eaten! You cannot go wrong with this recipe!!!

[@jeffreyharville1918]

I was once on the beach at Villifrance Fr. and stopped by a vendor on the pier. He was selling "Hot dogs!" They were like nothing I had ever seen, basically, a French baguette cut in half and then placed on a heated spike. Then when a customer ordered one, he would take the bread off the spike and slide a saugage of some sort into the hole. (I say some sort because it was NOT an American hot dog, it was WAAAAAY better!) And since I knew better than to ask for ketchup, I had him dip the meat into yellow mustard! That had to be the best hot dog I have ever had!

[@TheMyclassics]

We have this all over the place in Denmark too. Called a French hotdog. There is usually some dressing in the bread too.. Delish!

[@hennayatsu6969]

different places in France have different versions for hot dogs. In Paris cafes used to make hotdogs with a half a cut baguette, lengthwise, and a sausage in the middle, topped with gruyere then broiled in a salamander. Then you add the mustard.

[@captainjacksparrow4900]

Made this, it turned out great! I might’ve added a bit too much water so it was really hard to shape but super tasty anyways. Thank you!

[@maxjosephwheeler]

*Yes, One dough mix to make EVERYTHING.* Just don't get too complex with the techniques.

[@melopsicodelia]

This is my first time watching your videos, and as a cook fanatic myself I can't believe it, I've been loving the 10+ videos I watched, everything with exact measures, great, useful tips and straight to the point, AMAZING! Saludos desde Costa Rica, pura vida. ✌🏻🇨🇷

[@TheMutanttomato]

Quite possibly the best part of this video was your POV shot! Please, consider my humble request of making that your "thing" in all your videos! It's brilliant! You just earned yourself another subscriber and I will be sure to let all my foodie friends know about your page. Cheers mate, and rock on with the awesome cooking and baking videos! :)

[@dannyl2708]

One of the best baguette recipes I've tried!! The stretch and fold method isn't used enough! Thanks man.

[@VashtiWood]

Mate, these look SO good! I've been an avid home baker (motstly sourdough, to be honest) for over a decade now, and my 13yo son (also a natural/avid home cook/baker) and I are BOTH in love with breads... One look at the finished product, and one HINT of the sound of that crust.... we're smitten and first thing in the morning we're baking your baguettes! I'm even happy to switch up my meal plan JUST to accommodat them! Thanks for the video - so many great tips in such a short space of time. Newbies won't appreciate JUST how many nuggest you spilled, but kudos!

[@patriciaspettmann4160]

I bake bread all the time, from no knead to sourdough. This is by far the tastiest bread with the best texture! This is my go-to recipe now.

[@MrsTeacherHighSchool]

Trying to reduce carbs... Making these tomorrow!! So I actually made this today... n I think my kids love me more than they used to 😬 best bread results to date !!!

[@DanC8111_]

MrsTeacher you haven’t uploaded in 6 years we need an update

[@user-um5kj2rb9u]

I appreciate that you explain why you do what you do in every step. Very helpful for a beginner c:

[@WessCastings]

Ethan:gets mad when flattens out baguette accidentally. Also Ethan: crushes baguette with hands right after cooking them.

[@henrytheturnip]

Simple instructions, clear sound recording, good quality video, nice framing. The man is a born educator. Subscribed.

[@danielr5805]

Trying this right now! Currently on stretch 3 hoping for the best! Looks like a great recipe 😋

[@alphagale]

This stretch/fold technique is gold. Thank you, my baguettes are so improved now!!

[@Jake63.]

Is his last name really Chlebowski? Like literally "the Bread guy"? :O

[@vanilla6088]

*duh*

[@secretgarden1218]

I was wandering as well?;)

[@kremove]

I caught that as well.

[@JacobRy]

@『花火』blossom хлебошки?

[@claudiu_ivan]

I guess we can trust him.

[@pastrycrafter]

I have only made the baguette with a polish and kneaded it in my Kitchenaid. The crust was crispy but it was dense. I shall try the stretch and fold method. I love the open crumbs and thin crust of your baguettes. Another awesome video! I can’t wait to try your recipe.

[@brookehershey5837]

thank you so much for this recipe!!! it’s the best bread i’ve ever made. i used bread flour and oh my goodness. crispy?? fluffy?? ratatouille?? i dipped it in soup and thought i had reached heaven. or the good place. but like the real good place. ok i’m done, go make this!!

[@greg6107]

Nathan they look awesome, best video I have seen. You explained everything so well. Thank you !

[@johnn.1186]

How many black shirts did he have to go through while working with the flour?

[@angelg3000]

WOW! Amazing. I never try making bread but this looks a little time consuming but easy. I will give it a try. Thanks for sharing.

[@Virenneality]

My heart sank when that cutting board fell. But this looks so good!! I'll definitely give it a go.

[@bop24buf]

I want to start making baguettes but every recipe involves specific bread equipment so I appreciate this simple recipe to try it out first. thanks so much, cant wait to try this soon!

[@timothykorsmoe5922]

Actually, I believe the process of waking up the yeast is called activating it and not proofing. Proofing is when the dough rises.

[@jamilaaaaa]

Proofing, blooming, activating, they’re all the same thing.

[@TheLuzern2010]

Yes in deed that's the wright terminology.

[@andread8169]

We called it blooming or proving yeast and proofing dough. I'm sure the terminology depends on the bakery you work at and type of yeast you are using. We mainly used fresh yeast and occasionally active dry or saf.

[@supercooled]

And blooming , no?

[@nancyw8341]

He's correct. I just looked this up the other day. Look it up.

[@jamiefordmusic]

Just tried this recipe today! Worked out amazingly. My shaping was rubbish, but they still tasted amazing!

[@etherdog]

Ethan, your opening is illustrative of the the method and not the premise of the recipe, as Babish does, and very apt. Great job on explaining the "why" of each step!

[@EthanChlebowski]

Much appreciated John! Definitely took some inspiration from Babish with the intro!

[@recipesandsongs8050]

Here's to Forever learning. I'm going to try these tomorrow. If I succeed, I'll let you know. One question though, I use fresh yeast, will it still be the same amount as the recipe?

[@etherdog]

@@recipesandsongs8050 While I do not use fresh yeast, all the recipes I've seen call for about 4x the amount of fresh yeast compared to dry yeast. So in this recipe I might suggest 20g. If you use less, you would have to give a longer fermentation time and turn your dough more frequently.

[@Temi]

Thank you for sharing this video, my first try using your procedure worked well.

[@sebastiantoplician1093]

Ethan!! Just found this video now. Man I love your videos. What's your background in terms of cooking?! Were you working at restaurants? As a fellow foodie/home chef I am curious! I worked in the restaurant industry for a few years, however I was not a fan for a few reasons and decided to just make amazing food at home for myself, family, friends and now my partner :).