How To Make Traditional French Baguettes At Home

These sourdough baguettes are some of the best that you can bake at home. They take a lot of patience, but once you hear that crunch, and taste they're incredible flavor then you shouldn't have a problem with that. Now Technically these are slightly shorter than a typical baguette, also known as demi baguettes. That's just so they can fit in your darn oven.
Recipe: www.joshuaweissman.com/post/f...
Huge thank you to Maurizio for his baguette method Utilized in this recipe: theperfectloaf.com
Guides you might need to watch first:
My Sourdough Starter Guide: • The Ultimate Sourdough...
My Oven Steaming Method: • How to Steam Your Home...
Baguette Equipment Used:
My Fermentation Station: shop-links.co/173636667576715...
My Lame (for scoring): shop-links.co/173636672248323...
The Couche That I have: www.sfbi.com/18-linen-canvas-...
Another Couche Option:shop-links.co/173636679709956...
My Bench Scraper: shop-links.co/173636682375040...
My MIll(they only have the red banded on in stock): shop-links.co/173636684810411...
Another Mill option: shop-links.co/173636686930350...
FOLLOW ME:
Instagram: / joshuaweissman
Facebook: / thejoshuaweissman
Twitter: / therealweissman
Website: joshuaweissman.com/
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Music - Saib: / saib_eats
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[@kadenrichards1196]

“That *you* can make at home” “So im just gonna use my mill here”

[@louis282]

I always complain how expensive baguettes be in bakeries but after this video I think baguettes are kinda underpriced

[@sauceaddict9569]

ㅤㅤღنورღ oh

[@eyeswideshut2800]

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.

[@Kniveus]

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

[@eyeswideshut2800]

@@Kniveus feed the yeast and the yeast will feed you that's why bread has been a staple, we get it.

[@chelsey8737]

Dont go telling the bakers that. I enjoy baguettes and my bank account at the same time

[@GolfTube]

Accounting for the opportunity costs, every baguette now costs $72.35

[@bridgerricks1898]

Could you explained why

[@hollylockhart9423]

@@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.

[@hanibee22]

😂😂

[@giorgig4828]

economies of scale are amazing

[@gattamom]

Kind of reminds me of that $64 Tomato!

[@cristianfcao]

Isn't it easier just to move to a new house near a French bakery?

[@Blazingstar75]

I prefer King Arthur flour baguette video

[@rockeater2337]

cristianfcao yeah or you could just move to France duh

[@shadowofmyfutureself]

Maybe move to France

[@rockeater2337]

Ummm..... I already said that

[@chelsey8737]

Yes yes it is

[@mabelpines1533]

Me alone in my college dorm at 5 am eating microwave mac and cheese: yeah this looks easy

[@BDtetra]

Yo Josh, I've been slappin and folding for 3 months, when do I stop

[@davelawandra6578]

Keep going..

[@ivanroman8914]

are you done folding? I need to know

[@ramengod5768]

@@davelawandra6578 he didn't make it the dough took him

[@dorkhydrogen]

2.7 months ago so just go for another 9 months and you will be 👌

[@nickkcin2947]

Legend has it hes still slapping and folding his dough to this day......

[@juniorlks1]

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.

[@blaireprince3709]

joshua: “it’s actually surprisingly easy!” all of us: oh cool! the video: all of us: oh.........cool...

[@haithcox]

I literally laughed out loud 😂

[@Rogue_Rouge]

this is the cooking Ceave

[@gattamom]

Me too! Oh snap!

[@logandh2]

It’s time consuming but it isn’t difficult

[@Oxygen73]

true 700 GRAMS OF FLOUR!

[@beebee2783]

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."

[@JoshuaWeissman]

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.

[@beebee2783]

@@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

[@rainafowler9927]

Bee Bee ha!!! Me, too!

[@stephaniecharley4821]

I took a screen shot. So I know what happiness looks like

[@thebest41or2]

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!

[@anneliesemillard8791]

I feel like this would be Charles Boyle's favourite KZbin channel.

[@Cumjr]

Definitely

[@luke_mckay]

I came here from watching B99 on Netflix lol.

[@tasneemfarag7435]

HAHAHAHAHAH

[@VNSeraphin]

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]

Never known anyone to take the temperature of dough

[@user-so6fu1ir3v]

@@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

[@SkyeSeafoodandeatit]

@@user-so6fu1ir3v 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

[@gattamom]

Key= seam underneath?

[@missphy]

@@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.

[@adamconforti6171]

Am I going to make this? No. Did still love video? Yes.

[@gangshit5523]

Forgot the "I"

[@gangshit5523]

And the "the"

[@asthitoyp]

@@gangshit5523 I just realised that the sentence is not complete

[@ryanfuller4401]

@@asthitoyp that's so fucking weird I read the sentence like it wasn't missing any words... Weird ass brain.

[@OrangeBarrySanders]

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.

[@angelsp4344]

How to get baguettes. 1. Live in a Mediterranean country 2. Walk 2 minutes 3. Buy a baguette for 0.40€

[@angelsp4344]

@@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

[@angelsp4344]

@@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

[@TheLuckySpades]

@@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

[@MurasakiMonogatari]

@@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.

[@rmburn9634]

@@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.

[@dorkhydrogen]

Joshua: dont you love the smell of fresh bread Me: wouldnt you like to know cabinet boy

[@ezodragon]

😂

[@marquisdelafayette3333]

😂😂

[@melvin9898]

Where are your parents? You’re sketching.

[@Mygfisawesone]

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”

[@nou6990]

Aidan Lovick isn’t that basically home

[@audrianaschroeder9505]

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 🤓🥖

[@Christopher-qq4dl]

Delicious!

[@so0g0od1016]

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.

[@allyouneedislove1210]

so0g0od1016 agree with everything above

[@XavierKatzone]

Nice post! But it would have been fun and funny to end it with ... "working at a MORTUARY'! 😂

[@VionyTania]

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!

[@bestmovierecs]

Viony Tania ur awesome!

[@bestmovierecs]

Viony Tania also how do you make the fermented dough I don’t really know the recipe of a simple dough

[@VionyTania]

@@bestmovierecs 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)

[@eugenb.8448]

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.

[@bestmovierecs]

Oh ok my bad but thank you very much

[@nellywatson1212]

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 !!!!!!!

[@MakeMeCoffee]

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.

[@CarlosGomez-hw5vd]

Hey tip use some active dry yeast when making the levain with your starter and literally you'll have baguettes in 1hr to 1hr30

[@nellywatson1212]

@@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 !!

[@ZonalJump97]

​@@nellywatson1212 You know you're supposed to throw out some of the starter, right?

[@milooky]

​@@CarlosGomez-hw5vd noted! Thank you for sharing 😢❤

[@erikarnald419]

Me: ”Oh I wanna learn How to make baguettes!” Also me after having watched this video: ”Nope.”

[@chibiy1913]

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!

[@robertabonometti2147]

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

[@HELLBOUNDPOET]

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.

[@tylerbaisley4251]

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

[@cinderyw4438]

I had to mature my starter and my bread knowledge 3 months to _feel_ ready to make this recipe ngl

[@navindavoodi6065]

Honestly starters aren’t that hard to make. Just flour and water.

[@Amatersuful]

@@navindavoodi6065 and patient

[@taylorwaynett]

I usually nope out when they pull out a stand mixer. Would be really cool if a KZbinr did commonly stand mixer mixed recipes by hand. I'm not against stand mixers or anything, I'm just poor.

[@TheApplecorped]

Taylor Thompson all traditional recipes can be made by hand 💜

[@AmazingGrace492]

...we now all realize how grateful we are that bread is at its current price- whether that be expensive or cheap.

[@ludvigflotra]

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 :)

[@pauld.9828]

Hey! How’d they turn out? What did you use as „bread flour“?

[@slothbushido9436]

They done yet?

[@XavierKatzone]

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.

[@justinv.1573]

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!

[@22qartandmusic]

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!

[@daveoneillisnthome]

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

[@Wolfboy_109]

created Baguettes, *CRUNCH INTENSIFIES *

[@hungarianzozo]

one of the best video on UT - educational, entertaining, compelling. Thank you

[@Thiiccstalin]

Super glad you did the crunch at the end

[@vinofarm]

Hey Josh. Sweet videos. Congrats on 100k!

[@jakubkuik10]

"Don't cry, whatever you do, don't cry." - This should be the first tip for baking bread XD

[@azizkosber5767]

Trying this out this weekend. Thank you sir, I cannot wait!

[@firaslegranddanger]

Ofc I'm bringing all of his videos now Wel done KZbin recommendations ... You did it again God bless you man and keep going strong

[@henkjanssen1252]

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!

[@rangikusboy]

All french people leave comments like this on virtually every baking video on youtube. I (100%) unironically love it.

[@r1l56me]

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.

[@izzygags3169]

SAME! when he said that i thought the same thing cause i only have to walk a couple steps outside my door :)

[@megakaren2160]

@@r1l56meThat's exactly why I started baking my own. I live in the middle of cornfields and there's no fancy artisan bakery here.

[@Ersa0431]

@@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.

[@cdavid0624]

The return of the sourdough! Yuss!

[@bobb2251]

Glad to find your channel. Simply the best!

[@riccardopucci2764]

I am so happy I found this channel... bru your detail is amazing 👏🏻

[@cynhwon]

Never a big fan of bread of any sorts but all these baking videos are making me start learning and making my own loaf😂😂

[@yougotnojam7228]

Let's get this bread 😍

[@LoverofAllThingsGood]

YouGot NoJam yum yes can wait to try this on my channel need to get that starter

[@kek6341]

Fucking weeb

[@yougotnojam7228]

@@kek6341 b-roll

[@edgards]

Awesome video!! I would never in my best day attempt to do this, but what I’ve learned is all the dedication bakers do to make a nice baguette like those! And maybe understand the price different between a cheap bread and a more expensive one. Keep up the amazing work.

[@karamurray14]

Just discovered your channel yesterday and I've been binging all of your videos ever since!! Love it :)

[@giovanipellin3384]

Wow dude, that is some good work. Congratulations.

[@f3n1xplat3ad0]

The real deal... I've been waiting for this beauty for a while. Much anticipating the macaroons.

[@sonnithehungryyogi4458]

Wow!!! Thank you for sharing. I will try these soon. Just so you know- your bagel recipe is a family favorite now. I make them every Sunday for my family!!!!

[@erikhartwig6366]

Awesome video! You did a great job showing technique and fine details!

[@khadijah9140]

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

[@JoshuaWeissman]

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! :)

[@rainafowler9927]

@ 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!

[@BeachsideHank]

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.

[@LaLeoRonroneo]

love you crushing the baguettes and enjoying the sound. genius!

[@Floydarn]

I've been waiting for this recipe!

[@liederminimoi1782]

If your clingfilm doesn't stick to the bowl, wet the sides of the bowl with a bit of water and voila airtight!

[@emalinel]

Yo genius. I have that problem so often with metal bowls. Thanks for the tip!

[@JoshuaWeissman]

Lieder Minimoi yes, Perfect tip. I should have mentioned this! 👌

[@BeachsideHank]

I use the wife's shower cap; the gooey soap residue around the elastic band provides a perfect hermetic seal.

[@XavierKatzone]

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.

[@avery344]

Me: *sees this video* Me: *screams*

[@BPCI5]

I love your videos! I`m learning so much about things I didn`t think I could make at home. Thank you!

[@Inbar135]

I love you so much!!!! I’ve been looking for this guide foreverr thank you!

[@TheBluntsmith69]

*Notification of new video from josh *instantly hit like button *sit back relax and watch the bread rise

[@dbaker5036]

Omg, you're so cute. And thank for bringing back memories, working in a french bakery back in college

[@allyouneedislove1210]

By far the best baguette I have ever made. The crumb, the flavor, the crust. Thank you are a bread God

[@aliciaweisenberger9879]

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!!

[@ashleylennon1829]

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?

[@matthewocadiz7333]

I didnt realize how tense i was till the b-roll came on and all the muscles in my body relaxed

[@crazyisme1]

I was literally thinking of making baguettes just a couple of days ago! Thank you Joshua 😊

[@oskaringolf8402]

Mine is in the fridge now, excited!

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 🎉🎉

[@hannahcroft6338]

Roll that beautiful baguette footage! ❤️❤️

[@joannfrancisco9123]

Thank you for the recipe ! The best

[@catherineiselin]

Super. Thanks Joshua. Great job and superb presentation.

[@voidi4725]

Joshua when making thumbnails Sees contrast at 100% "That is insultingly low"

[@kanalya1000chertey]

Thanks! Now I feel that the money spent in the bakery are totally worth it

[@kanotome]

Finally!! I was looking for sourdough baguette recipe everywhere, thank you so much :)

[@XavierKatzone]

It's really great!

[@redgeminiarts3674]

I really adore you and you dedication and passion. I’m grateful I found you.

[@HeavenLives]

Him: Guys, this is REALLYYY simple. Everyone: Ok... Him: Just grab your Couchééē Everyone: 🤦🏽‍♂️ SLAP. AND. FOLD.

[@MyPieceOnThat]

Grab ur coochie

[@gapey]

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!

[@jonathanwarren5552]

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.

[@SallyAbram]

I so want to make these. My starter should be ready now. Can’t wait. Hope my first attempt isn’t too shabby.

[@sophieroot6657]

I am quite impressed by your artistry. Bravo!

[@indigenouspotliquor3546]

Someone else shops at ❤Breadtopia!❤ Great job! You know what is a super nice thing to use instead of a towel. Is in old tablecloth. After years of use any lint had come off of it is gone. But the nice thing about using it is all the wonderful memories you had at dinners utilizing that table cloth. While you're making bread, strudel, whatever you think about them all!

[@baby.goblin]

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..

[@sage4310]

I recently got my hands on a starter, and am currently working on perfecting my sourdough recipe - can't wait to check out your other videos, and to attempt this once i become a better baker!

[@XavierKatzone]

Do it, then do it again! Mine turned out great, and will likely even get better (and easier) with a few more batches under my belt.

[@eva-mygardontranslation9037]

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!

[@brandonwilcox7411]

woah, you're in Texas?? I'd recognize that HEB logo anywhere!

[@jordanw6918]

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.

[@flyingcloud9253]

You're the best! I trully enjoy your videos and respect your knowledge...

[@ethanstoehr4420]

I just want to say I've been here since before this guy blows up. Great Explanations and videos, I enjoy your channel Joshua.

[@DestyNova1008]

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!

[@madamemoody4170]

I would love to see you do a dinner all from scratch that you would do for date night with your girlfriend.

[@solomondrew308]

That's a good fuckin idea

[@brianbrenton1025]

Thirsty bitch.

[@unintentionallydramatic]

I'm not sure he's straight tbh. 👀

[@VS-_]

PLS

[@noahwarthan4540]

Ashakari Singh you're a dumbass

[@barbsfavfoods]

I have a similar obsession with making bread (while you've mastered it, I'd say I still a work in progress). I love these bread recipe videos, it's inspiring me to make my own bread video 🤞🏾. Please keep making them!

[@marielrabagoperez7794]

love your videos! thank you for posting them. I will be trying these in Mexico City this week. Cant Wait!!!

[@kaseyvogl464]

I’m pretty sure this man has every kitchen gadget know to man

[@Penguin_BTW]

Yeah. I'm sure people dont have a pizza peel, fermenter, flour mill, and the list goes on.

[@elizabethalferd4247]

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

[@superelectrasuperheroe4079]

I'm 20 and I like dark breads better. They taste better, at least for my tongue.

[@tylerarmstrong1380]

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!

[@monetvb]

I love you! Seriously glad my fellow baker friend enthusiast introduced me to your channel. Thanks for sharing!

[@ollie6563]

I reaaally thought you weren't gonna show that crumb, and I was about to rage. Thank you.

[@JoshuaWeissman]

Haha trying to get better about that.

[@RonTamares]

A heart from Mr. Joshua Weissman will really motivate me to do this

[@the3rls491]

Thank you for sharing your blessing for us i learned how to bake my own sourdough

[@eluxatixan]

Amazing final product, tried your recipe for the first time and i will have to say this is the easiest recipe and directions to follow and turned out so so delicious i was soo happy thank you .

[@XavierKatzone]

I'll second that!

[@amazingtigvlogs1203]

Josh: Don’t cry, whatever you do don’t cry Me, after hearing that bread crackle: d-do happy tears count??

[@emmanuelsebastiao3176]

you are a bread Genius ... enough said

[@ajeebkahani007]

Josh you rule the baking world! King ..king ...king

[@bethbilous4720]

love the bubbles while your forming it