How to make a perfect French baguette at home ?

Baguette recipe :
• Wheat flour T65 : 500 g
• Salt: 9 g
• Fresh Yeast : 4g or dry yeast instead: 2g
• Water : 330 g
• Starter : 50 g
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00:00 présentation
00:40 French baguette recipe
02:24 How to make an Autolyse ?
03:04 Mixing the dough
03:20 Check the gluten network
03:36 Bulk fermentation
04:00 Strech and fold
04:41 Scale and pre shaping
05:24 How to shape your baguette?
06:24 Seconde Proof
06:51 How to Bake your bread at home?
08:30 Baguette Tasting
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#baguette

[@lukecroxford8310]

Love this recipe and process. My baguettes are coming out amazing. Just wondering if you have any advise on the quantity of starter/yeast for a 1hr bench rest then 15-17hr cold ferment (in fridge)... thanks

Ohh Thank you So much 🙏🏻 You’re Welcome ❤️

[@user-xr6uo2rb6g]

Omg so nice .. please show us more about the great French bakery. I love it .

[@kevinjablonski651]

Your matter-of-fact, clear communication and masterful baking would go over super well in States .... please! more English videos ;-) Merci

Thank you so much ❤️ you're welcome 🙏🏻🙏🏻 I Hope so

[@rainstormhunter71]

Hello, this is the first time I've seen a video with you speaking English, you speak very well! 😉I just wanted to say that I love your recipes and I am now providing baguettes, sourdoughs, etc. to the neighborhood and my husband's workplace each morning... just because I LOVE making the breads! So, thank you!! I love and recommend all your recipes and videos! ❤

Ohh🙏🏻🙏🏻😁 Thank you so MUCH !! It’s so Nice !! You’re welcome in bordeaux !!

[@matthewmorgan2975]

Love your videos and always follow with English subtitles, it was a very nice surprise to hear you do this video in English 👍🏻 Thank you, and hope you are planning to do more for your English fans 🙏🏻

Thank you so much you're welcome !! I hope too , i will make some videos in english soon

[@guidosinram]

This recipe is so good. I baked it so often from your french video. It works everytime!

Thank you so much you're welcome !! You can send your fotos on Instagram

[@musicbrum1]

SImply perfect. Congrats!

Thank you so much you’re welcome

[@jacobcohen9205]

I love your videos Fabrice . Been watching your french language ones for a few years and even my French has improved as well as my baking. Thank you for doing this in English as I know you have many fans over here in the UK and the Anglospere in general. Bon chance.

Ohh thank you so much ! I know and this why .. I want to make many videos in English

[@anarchocyclist]

*bonne

[@jacobcohen9205]

@@anarchocyclist Not in Catalonia SW France, amigo.

[@lichh64]

I love how dedicated and knowledgeable you are at baking, I wish everyone was the same in their respective field

Thank you so much you're welcome 🙏🏻

[@Ivan_Leonardo]

Excelente 💯🥖, muchas gracias!

Muchas gracias !! soon in Spanish 😁

[@rwglavin3794]

I've been baking for just about 30 years but I was a cook by profession. I've always handled my doughs like a cook. Boy, have you changed the way I'm looking at things. Thank you so much for this video. I'm going to "up" my game after this. Great vid. Thanx for posting.

Oh thank you so much and thank you for your message ! See you soon 🙏

[@commeantary20iv]

Fantastic step by step guide.🎉🎉🎉

Thank you so much 🙏🏻

[@dmcgrail]

Beautiful video and the baguette looks perfect ❤

thank you so much !!! you're welcome

[@MrMessyy]

Love this video, can't wait to try it myself!

You’re welcome !!

[@giraffe4u93]

Thanks for the awesome channel and recipe!

Thank you so much you're welcome

[@constantin1959]

Bravo et merci pour cette très belle vidéo et pour l'effort de l'avoir faîte en Anglais !!! Et encore BRAVO !!!

Merci à vous 😊 oyi c'est in vrai boulot depuis 9 mois mais j'adore

[@aaronsarinana1654]

Great video! ... I'm going to give it a try for sure!

Thank you so much you're welcome and you can share your fotos on Instagram

[@MoonRiverTravels]

C'est super! Délicieux! Tellement simple, mais faire d'attention à les details rendre les plus meilleure results. 🤤👌🏻

Merci beaucoup 😋

[@TauwinKul]

Merci pour cette super vidéo. J'ai directement passé une commande de T65 et j'ai maintenant à nouveau de la baguette sur ma liste de choses à faire. Merci aussi pour toutes tes autres vidéos. Grâce à elles, j'ai déjà passé de très bons moments lorsqu'il s'agissait de trouver une bonne boulangerie. Continue comme ça.

Génial merci beaucoup pour votre message et vous allez vous régaler avec une bonne farine

[@pvoshefski]

Thank you, Fabrice!

You're welcome

[@janecowley7363]

Fantastic! I can’t wait to try it.

Thank you so much you're welcome

[@braamalbert]

Fabrice, THANK YOU VERY MUCH for doing this also in English, I've watched most of your youtube's in French and use you tips and advice but this is so much easier. Hope you will do this more often?

Yes, thank you so much, match I really Want to Make more Video in English

[@richardlbn1]

Magnifique !🥰

Merci beaucoup

[@carolinesanwald2213]

👍👍👍... Bonjour Fabrice, thanks a lot for this wonderful recipe and the video.. In english it's easier for me, to follow your instructions. 😊 I was born near the french border, to the Region Alsace. In the primary school, I'd learned a little of the french language, but I've never practist it, so I forgot the most😳. Now, I'm living in the northern part of Germany. But I will never forget the smell and the unbelievable taste of a fresh baken Baguette from the Bakery shop!!!!! Whenever I visit my hometown, the first stop ist a bakery in Wissembourg!!! I've already tried a few recipes and techniques. Next time I'll try yours. T65 floor is ordered, all I need is a good starter!! I would be happy if there was a recipe for this too...! Je te souhaite, à toi et a tà famille, une bonne annèe 🍾🎆🍀....Beaucoup de salutations d'Allemagne...Caroline 😊

Thank you so much you're welcome 🙏🏻

[@carolinesanwald2213]

@ 👍❤️

[@LitthaHawai]

Great video Fabrice!

Thank you so much

[@MalaikaToo]

🥰 Thank you very much - Merci beaucoup! Very good and easy to follow recipe. Salutation de Norvége 😁

You're welcome thank you so much

[@astridroussel9058]

Well done, proud of you!

The best teacher ever

[@Cbbq]

Wow what a great video. Will be watching carefully all of your other videos. Please keep them coming. Your English is excellent. Cheers from Canada

Thank you so much you're welcome 🙏🏻

[@MrEverson7]

Tks a lot, mate! Muito obrigado!

Obrigado

[@aminulhudan5922]

ça a l'air bon et beau merci pour la recette

Avec plaisir 😊 à vous de jouer

[@wz9285]

Awesome Baguettes.👍Perfect!!

Thank you so much you're welcome

[@sophiedemacon2917]

OMG! Première vidéo in English! Fantastic! I'm so proud of you! Well done!

Ohh thank you so much you're welcome 🙏🏻

[@mohommedzajeeth254]

Woow amazing 👏 😍

Thank you

[@Madness404]

T'as assuré comme d'habitude Fabrice 😉😎🥖 Bravo 👏👏

Merci beaucoup 😋

[@josypinho5357]

Amei❤ vou tentar fazer

Merci beaucoup

[@edwindetermann1476]

Bravo Fabrice ! Perfect English well done 👏🏼

Oh thank you so much !!

[@user-uk9pq8mq3m]

Great video, thanks.

Thank you so much

[@figenergungor8122]

Amazing

Thank you

[@imenabbasi8772]

Merci, ça fait plaisir de voir la vidéo en anglais, you're doing great, keep it up bravo 👏 👍

Un grand merci ! Ça me.touche beaucoup

[@stevebecker2486]

Tres magnifique!

Merci beaucoup pour votre message

[@remironblizzard270]

Great thanks for English👏🏻🙏🏻

Thank you so much you're welcome

[@alansylvia4276]

Aaahhhh...perfect!

👌🙏🏻🙏🏻

[@ricofournier2540]

Man oh Man i can smell it from here in Canada You Monsieur are a Master Baker! Thanks fir sharing your secret!!😊

Oh thank you so much you're welcome

[@RonaldJMacDonald]

C'était une super vidéo. Merci. Je suivrai vos instructions sous peu.

Merci à vous 😊

[@michelmeijs6005]

Thanks for the video and recipe. I’m going make the ‘stokbrood’ (Dutch for baguette) tomorrow. Merci!

Perfect Thank you so much you're welcome

[@albertf.9770]

Super Fabrice ton anglais est pas mal bravo les anglophones vont adorer 👍👍

Merci du compliment à très bientôt

[@hopeorange623]

oh ,I want your starter recipe, please! great video

Thank you so much. Let's check this vidéo kzbin.info/www/bejne/rHXCkqicp6eHoLcsi=QHQwTjJJ6gdH0z1E

[@elexynn]

Incroyable merci beaucoup pour cette vidéo, j'adore faire la boulangerie chez moi avec des résultats moyens à chaque fois, et là j'essaie cette recette et c'est incroyable le résultat, je suis la plus heureuse je vais refaire cette recette à coup sur ! Merci infiniment !

Merci à vous 😊 et félicitations pour vos pains

[@AQUANOMY]

@ hey bro, I'm from Australia and I'm really eager to learn pastry. Can you please consider taking me on as your apprentice? I'm willing to move there as soon as possible. Your guidance would mean a lot to me.please please do consider my request.

[@luchobakes6954]

Amazing bro, congratulations!

Bro thank you so much 🙏🏻

[@asanganirosh2787]

Delicious baguettes

thank you so much my friend !

[@ronregnier2179]

Oui ! J’aimerais voir votre façon de faire un starter !! Votre baguette est sûrement magnifique !! Bien travailler !!!!!

Oui avec plaisir . kzbin.info/www/bejne/rHXCkqicp6eHoLcsi=ACC5w04ovDdxPKyV

[@scriptorsum]

Very helpful! Merci beau...?...!

Thank you so much you're welcome

[@geuridazohra8828]

Bonjour Fabrice, merci pour cette vidéo, très compréhensible même si je ne maîtrise pas complètement l'anglais ! Bravo 😊

Un grand merci ! Il y a la même en.francais et même 300 autres si besoin

[@geuridazohra8828]

Merci j'ai déjà vue presque tout vos vidéos 🙏🏻🙏🏻🙏🏻

[@corinnelepicier2990]

@ bonjour comment la voir en français car je suis nulle en anglais 🤣merci 😘

[@MIK2019]

Bravo Fabrice! Hope you’ll have a massive English audience too! 👍

Thank you so much !! I hope too .

[@AB-yk2ed]

Awesome

Thank you so much you're welcome

[@MsNordsee]

Super nice that you did a baguette at home session in English! Thanks a lot for sharing the water temperature calculation at the begining. One question: How is the base temperature defined? Is 65°C a typical base temperature for baguette but other bread types have different base temperatures? Its a new concept to me but super interesting! Thanks a lot!

Oh thank you so much you're welcome. For the "TB" you need to watch this vidéo with english subtiles. kzbin.info/www/bejne/aqjKmJakdsmSbpYsi=dg6FHs5ZuqfXci9D

[@julianokuzhicov]

Hello this is werry good. Thanks

Thank you so much you're welcome

[@julianokuzhicov]

@ Ihope you will make more video in English. It is verry verry good.

[@raphaellaoun2784]

Finally I succeed in the baguette at home and it was an open crumb baguette and beautiful crust.

Thank you so much you're welcome

[@gaillittlefield1649]

Thank you for presenting your video in English!.

Thank you so much you're welcome 🙏🏻

[@johanntrompat]

On a hâte !

🙏🏻🙏🏻

[@Baby-ne4xl]

Thank you for this video , I would like to know how to make starter because I am a bread beginner. Love your videos thank you again.

Thank you so much. To learn how to make your own Starter kzbin.info/www/bejne/rHXCkqicp6eHoLcsi=Nt2uaV_jHhfYlN5D

[@fabricegeerens8259]

Great in english, good job

Thank you so much you're welcome 🙏🏻

[@manuscriptsdontburn]

Fabrice, I'm so glad you made a video in English! 😄 From what I noticed in English recipes for baguettes there is no mention of temperature at all (with the exception of The French Cooking Academy), could you elaborate this topic in future videos? And your English is very good, have no complexes and make more videos en anglais. Greetings!

Oh thank you so much . I promis you i will make more videos in english thank you so much you're welcome 🙏🏻

[@prisfb]

Chef, could you share the starter recipe? I definitely would love to try this. Thank you again for patiently explaining the process of making baguette! You’re the best! ❤❤

With pleasur 👌 kzbin.info/www/bejne/rHXCkqicp6eHoLcsi=YThbEgIINmKKsWu- This vidéo is with english subtiles

[@prisfb]

@ thanks, chef! 🙏

[@Maxlachance492]

Perfect Fabrice 👍🏻congrate,l hope plainty success in England ☺️

Thank you so much you're welcome !!!

[@CDMatt94]

Thank you Would love a video for he starter

Ok thank you so much I will make this video

[@lurchamok8137]

Fabrice you are great. Thank you for speaking English this time, now you will be known internationally. I've probably made over 50 baguettes using your recipe (recette de PRO).

Thank you so much for your message !! You're welcome

[@crichton7437481]

Nice video Fabrice, glad to hear english version. Maintenant il va falloir créer une brigade anglophone!😅 Pour le "sound of heaven", j'aurais voulu un petit juron bien de chez nous: Oh p....n que c'est beau!! Mais c'est mon point de vue.😁 Merci de faire vivre ta (notre) passion. Bonne continuation!!💖

Très bonne idée ! Je veux voayger dans les pays anglophones maintenant !! ca va pas tarder ! Merci encore

[@philborg1511]

Bravo Fabrice, j'espère que vous continuerez d'utiliser les deux langues. Moi, j'ai appris beuacoup de français grâce à vos vidéos! Je vous souhaite bon continuation avec votre chaîne.

Un grand merci ! Oui tout a fait les 2 langues bien entendu 🙉

[@anarchocyclist]

*bonne

[@danielwharton8752]

J'ai essayé les baguettes aujourd'hui. Je l'ai trouvé un peu plus dur que vous ne le pensiez, mais les baguettes étaient croustillantes et savoureuses. Merci pour la vidéo, j'en apprends beaucoup. 🥖 🇫🇷 👌 meilleurs vœux de Chesterfield, Derbyshire.

Félicitations merci beaucoup pour votre message et à bientôt j'espère

[@CyprienLaplace]

wow ! I'm sending it to all my English speaking friend! thanks 😀

Thank you so much you're welcome

[@esbenmadsen8810]

Tanks from the Danish Bakery School i Holstebro :)

You're welcome !! Thank you for your message !! I hope we will meet soon

[@paulhess5363]

Great job in explaining step by step. I have never seen a video explain so perfectly. Your English is perfect as well. Please more videos in English!!!!!!

Oh oh 😁😁 thank you so much for your message !! I m so happy 😃 You're welcome ! See you soon

[@user-rh7yh5nf4w]

Bien découvrir cher fabrice

Merci beaucoup

[@philippeferretti8291]

My baker is rich. Your flour is beautiful ;)

Thank you so much you're welcome 🙏🏻

[@paulbishop630]

Super video. Please can you provide a video for the starter 😊

kzbin.info/www/bejne/rHXCkqicp6eHoLcsi=yVlMpiZ3zCS6m-Ls This video has english subtiles

[@hsophieh]

I would love to see a video about the starter! 🤩

kzbin.info/www/bejne/rHXCkqicp6eHoLcsi=R7f8wGFjy-wJ3SF5 It is with english subtiles

[@lenochekg9248]

​@Хотелось бы еще на русском. Пожалуйста добавьте субтитры 🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻

[@sleepyfishYTAMU]

Baking math.... amazing 😂❤

Thank you so much

[@tekkel06]

I'm doughing well 😊😊

Perfect day !!

[@douglasortiz2693]

Saludos cordiales desde Venezuela ❤❤❤❤🎉🎉🎉🎉😂😂😂

Thank you so much you're welcome

[@jean-francoisbriere9483]

Great recipe !!! Can you do a video for the starter ?

Yes of course kzbin.info/www/bejne/rHXCkqicp6eHoLcsi=aOy66XoPaix-j4RE

[@armandoveliz]

Excellent video Fabrice, I made the dough and it is now in the refrigerator as I am planning to bake those tomorrow. Question please, why do you place the formed baguette with the seam down? I was under the impression that the seam had to go on top so when you turn it onto the tray from the board the seam ends underneath for baking. Thanks again

Both are ok .. It dépends your technique

[@pgiancat3811]

Proud of your language challenge !

Oh thank you so much you're welcome 🙏🏻

[@massimoparisi4149]

Great result with a home oven. Wanted to ask you which brand of T65 is best for baguettes and which one you used. Thank you

I Think its ( all purpose) t65 its wheat flour with 11% of protéine. I will look for a best comparison

[@carlosreis1449]

show... parabéns...

Thank you so much

[@Sam.Eksith]

Vendre des secrets de fabrication à l'étranger et notamment aux anglo-saxons, peut être considéré comme de la haute trahison.😁 Circonstance atténuante, nous aurons enfin une chance de manger du pain convenable quand nous irons chez eux!😂 Merci Fabrice de penser à notre bien-être et à notre santé!🤣

Hihi merci beaucoup pour votre message alors maintenant je peux vous dire qu'il y a déjà du très bon pain dans le monde . !!

[@Sam.Eksith]

@ En fait, je n'en doute pas, et Fabrice y est quand même pour quelque chose!

[@karenbrooks3765]

Fantastic thank you Fabrice. Why do you use both starter and commercial yeast? Is it for improved taste?

Yes it's my tips to make a really tasty baguette not to sour. Its à french baker tips

[@mirettebadr5275]

Bonjour very useful video,I like very much and promise to do😊I have 2 questions:is it a must to fresh or dry yeast although the recipe has an amount of starter?also can you tell how to prepare strong starter,merci❤

In French we use only fresh yeast If you want a perfect starter Check this vidéo kzbin.info/www/bejne/rHXCkqicp6eHoLcsi=frwvAFpEZNwDk749

[@romainlefranc3760]

Les anglais doivent être dingues de ton french accent 👍👍👍👍bravo en tout cas 👍

Oh merci beaucoup !

[@figenergungor8122]

Thank you for Turkish translation

you're welcome

[@violette1750]

I can't get a crumb as open as yours or the beautiful "ear" after scoring, but I will keep trying! Merci beaucoup! For the bulk fermentation (pointage) phase, is it better to look at the dough and check for bubbles on top, to confirm when pointage is complete and ready for pre-shape?

You need to Master your température its the most importante things

[@violette1750]

@ I will keep at it! Merci

[@diulzasantos3917]

Você nos faz sentir facil fazer baguete so falta comprar a farinha t65 no centro de SP brigado

thank you !

[@vitobuffa480]

Thank you for the master class Fabrice all the way from Canada! Going to be trying your recipe shortly but wondering if you can explain the base temp and how you arrived at 65 degrees?

kzbin.info/www/bejne/aqjKmJakdsmSbpYsi=2PV6WIcbp_tepixo You're welcome

[@nightowl9176]

I absolutely love your bread baking channel. You're so knowledgeable and you're making such great instructional videos! I am still bit confused about the whole issue of "TB" Temp. de Base. In this video you explained how you ended up with water temp. of 12 deg. C. starting from TB=65 deg. BUT-- why did you chose the value of TB=65? I don't understand this part. Merci beaucop pour vos videos.

Look at this short vidéo kzbin.info/www/bejne/aqjKmJakdsmSbpYsi=v_3F4cDqE5GciMok

[@nightowl9176]

@ j'ai trouvé les autres épisodes sur TB à votre YTube. Merci beaucoup. J'ai compris 👍😀

[@JimWarp93]

Thank you for this amazing instructive video! One question: why starter AND yeast ?

It's a french tips.. french guy prefer sweet taste not too sour .. with the yeast its little bit sweet

[@JimWarp93]

@ Great - Thank you!

[@dianadaud]

Awesome video! If I want to mix whole wheat flour to the T65 flour, what is recommended percentage?

80% t65 and 20% whole wheat flour

[@dianadaud]

Merci beaucoup!

[@rogermilhe6595]

Oh yes !

Thank you so much

[@chenming6940]

Gonna try your recipe this week! And how to make a starter?

Check this vidéo with elglish subtile kzbin.info/www/bejne/rHXCkqicp6eHoLcsi=zAdHLFsnJiPpCszT

[@andrearebejova7885]

Beautiful crumb 🤩 ha, it looks easy to make but reality is different. I have tried twice but the crumb was too dense. Will follow your instructions and fingers crossed 🤞

Thank you so much you're welcome 🙏🏻

[@thofMay]

Fabrice, what is your recipe for the honey and apple starter? this is an excellent video btw...

Thank you so much Look at this vidéo with english subtile kzbin.info/www/bejne/rHXCkqicp6eHoLcsi=R-1CcuILQVijeGgI