Extremely Open Crumb French Baguette | My Fav Sandwich Bread

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When I was living in London, there was a small shop in Clapham Common that made these awesome French Baguettes with butter and ham, the famous "Jambon Buerre". The image and the taste of that sandwich is imprinted so well in my mind: extremely crunchy and light baguette with an airy and soft texture inside, with salted butter and parma ham. One of my favorite sandwiches ever, a small bite of heaven.
This is my method to make Baguettes weekly, using the original French method and although the top of the bread it's not perfect and how I'd like it, I find the shape and texture to be extremely satisfying. I like to cook this bread 5 minutes more than a normal baguette to achieve that crispiness and an open crumb that make this bread one of my all-time favorites.
INGREDIENTS AND RECIPE HERE: www.milezerokitchen.com/blog/...
KITCHEN EQUIPMENT USED IN THIS VIDEO:
This Flour: amzn.to/3JEYw98
This Yeast: amzn.to/3qymtXX
This Diastatic Malt: amzn.to/36Lodq0
Kitchen Scale: amzn.to/3iudzXj
Baguette Couche: amzn.to/3D5Chqi
INCREDIBLE PIZZA STONE: bit.ly/3CAGYrP (use code MILEZERO for 10% OFF all your order)
Ooni Peel: amzn.to/36qH75E
Kitchenaid Mixer: amzn.to/3L9duo7
Love this Book: amzn.to/3D7zKMa
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#frenchbaguette
#opencrumbbaguette
#baguetterecipe
#easybaguetterecipe
#easyfrenchbaguette
#baguette

[@MileZeroKitchen]

Crust thoughts! Comment below 👇! And don't forget to like and subscribe, more videos are coming very soon! ✌️👽

[@farshad...]

💚💚💚

[@infinitesunshine369]

You're bread making techniques are unique as per me & Your House is so beautiful 💐☮️🇮🇳🙏

[@vanpham1731]

Cám Ơn bạn đả hướng dẩn Baguette 👍❤️

[@douglasortiz2693]

Saludos cordiales desde Venezuela!!! Estoy impresionado con la calidad del pan ...! Esta es la receta y el modo perfecto de hacer pan !!!

[@soniahofmann4969]

Is the malt absolutely necessary

[@user-yi1ls5we2i]

Ken Forkish is the man! Great book and technique. Very nice video.

[@WeekendMuse]

What a beautiful open crumb and crunchy crust. Well done! I’ll try your recipe next.

[@Cashvertising]

Fabulously produced video in every regard... and amazing-looking baguettes. Thank you for sharing this.

[@nightowl9176]

Fantastic crumb! Absolutely fantastic!

[@carlciulla6546]

Wow! They are beautiful! And that crumb is perfection!

[@2013nicolas]

What a BEAUTIFUL video. Thank You.

[@worldcooking]

So delicious sandwiches made with these wonderful baguettes!

[@rdpmackie]

Beautiful video, beautiful baguette. Love the dark crust.

[@imilanek4566]

Wow! Made with love.

[@marinagitas]

Amazing!!! I love a good baguette! Thank you for the inspiration and recipe! I will be making some 😊

[@AH-ij9fm]

Going to make this week. Looks amazing

[@randmayfield5695]

I use a small cast iron frying pan with bbq grill lava rocks for the steam generation. I preheat the pan with rocks and as the bread goes into the oven, ice cubes go onto the hot rocks making a strong continuous cloud of steam for the 'oven spring'. Theyre cheap and can be found at any bbq store and all you have to do is wash them in plain water to get the initial dust off. They are very porus and heat up holding that heat well while waiting for the ice. In some recipes I also use a brand new clean wand-style garden sprayer for addtional steam. I like it because all you have to do it crack the oven door oh so slightly to use it. On the baking steel i measured my oven and went to the metal yard and had a piece of 3/8 inch mild steel plate cut from a known sourse wzter tank. That was $20 withs a $2 cut fee. It works GREAT! I use a infrared thermometer until it reads 450-500 degrees Fahrenheit. Warning, it is heavy but has a great thermo mass which is the point. I also use the French style perforated loaf pans 4 in 1 with parchment paper under liners for doughs with way high hydration percentages. Just saying in an effort to make the baking experience better. One last thing, i use All-Trumps hard flour at 13%+ protein because it is non bromated or bleached and easy to get at a restaurant supply. A 50lb bag cost me around $25.

[@gilliantracy7991]

Looks delicious!!

[@Rj-dq1qe]

That looks awesome

[@iainwallington474]

Flawless! What a great video thanks very much.

[@jg-tp4up]

Fantastic must taste so great, makes me want to try and make it now. Great video.

[@gnoekus]

Thanks much for the great video and one of, if not the best baguettes! Nice production! 🙏

[@bm4341]

Omg..nice and crunchy too. Love it. Will try to make some

[@brandonseitz8576]

Your videos keep getting better and better. Thank you for sharing.

[@MileZeroKitchen]

Thanks Brandon!

[@DC-Aust]

Looks good and bonus points for the aeropress.

[@jonwrightinmiami]

Best way of baking a baguette I have seen! Love the way you did it👏👏👏😍

[@purplegigi]

What a masterpiece

[@danieljdk]

what a bread artist!

[@figenergungor8122]

Amazing

[@johngardiner8847]

The look of that bread alone won my sub, great job! Looks…….(delicious would be an understatement )

[@ZenaBattaglia]

Another phenomenal bread video!

[@MileZeroKitchen]

Thank you Diane!

[@ZenaBattaglia]

@@MileZeroKitchen 😊

[@MortimerFdp]

Good job, it looks nice

[@mamahamda906]

Thanks for the excellent bread crust and crumb. Also thanks for the excellent cinematography and soothing music. ( Comment from a bedding self taught baker)

[@BashLoGiudice]

Amazing as usual

[@MileZeroKitchen]

Thank you Sebastiano!

[@bobpattison1739]

Your content is mesmerizing ❤

[@adrianportal8635]

Amazing!

[@MileZeroKitchen]

Thanks Adrian

[@bethbilous4720]

Beautiful, I'm making this.

[@Anonymous-je6mu]

Look delicious

[@user-sn4dy8go5m]

This recipe resulted in some of the best crumbed French bread I've ever made. Its worth the two day incubation!

[@kathyc68]

I loved watching that so much. :)

[@teslarex]

Looks like the malt makes a difference. I really love the dark color

[@starfenice]

This is the finest and very classy video about baking bread that I've seen till now, it really touched me. Thanks a lot. I look forward to making those baguettes myself.

[@antoniettamarsala8541]

Assolutamente da provare.. Bravo(di nuovo) Jake é adorabile❤️👏👏

[@MileZeroKitchen]

Grazie Antonietta!

[@daniloramalho7009]

Very beautiful video! got me emotional and stuff 😅 cheers from Brazil!

[@mattyreed316]

you are definitely gonna have a million subs. i’m calling it

[@meowjing]

amazing!thanks

[@MileZeroKitchen]

Thank you Dephine!

[@isaacpadilla9558]

You easily have the most underrated channel dude

[@teslarex]

I bought your blue steel pans. Very good results!

[@MS_all]

Wow!

[@TheRobertsings]

Thanks!

[@naamaas9030]

Wow 🤩

[@Silveradoroad]

Bellissima ricetta, domani l provo 😊

[@user-hr1fp1yj3t]

Respect!

[@farshad...]

Bon appetit.💚💚💚

[@ImForgivenToo]

love your video...(soft music)....well done....your baguettes look great. do you use "active dry yeast" or "instant" ? thanks !

[@soniahofmann4969]

Just just happened on your vid wow I was really impressed I would like to know if the malt is absolutely necessary thank you so much I will continue watching your Channel I've already learned something from you👍

[@louisevonwittelsbach9050]

I Love Baguette💗 never tired of buying and eating a Baguette. I also Love Brie 💗

[@pampilog983]

Looks delish. I have a question, will I get the same outcome without the stone? Just oven baked? Thanks

[@Summersblues1]

It is my goal to achieve this bread baguette ,! I just tried my 2nd time making another baguette recipe,and it turned out too dense. But I don’t even want to achieve that recipe, I want to achieve this one! ……It’s got the right look ……, the right crunch , …and the right crumb, it’s everything I want in a great bread recipe! I will try this in a few days , after I get my malt from Amazon , and I will let you know how I do!

[@justforkicks4427]

looks amazing! what temp should the pizza stone be at?

[@cher128bx]

Just finished baking off these baguettes and, they came out beautifully!!! The second 10 minute bake, the baguettes came out too dark, the second batch, I adjusted the time down to 5 minutes and they came out perfectly. I couldn't bake off the baguettes after 24 hours bulk ferments so they had a 48 hours. I was a little worried about the outcome but, that extra day of fermentation only enhanced the flavor and, It.Was.Delicious!!! Thank you for sharing this awesome recipe with us. It's another absolute winner from Mile Zero Kitchen!

[@foxfire1112]

I swear the best part about cold fermentation is that when you dont have time to cook you end up with a better bread!

[@satyris410]

Was that an Aeropress I saw in shot? great coffee!

[@teslarex]

Great recipe. I’ve made this with sourdough plus a little yeast, 5% Rye, 10% wheat flour. Really good.

[@kathyc68]

I'd like to use sourdough as well. How did you change the method to do that? How much sourdough?

[@teslarex]

I just added 10% flour weight starter. I refused yeast 20%

[@jacquelinegros1065]

Super, le pain est réussi, bravo👏👏👏 Un conseil, pour étaler le beurre sur le pain, il vaut mieux utiliser un couteau à bout rond où tout simplement un couteau à beurre.😊

[@lineb.4851]

Bonjour de France, Nouvellement abonnée, je viens de réaliser votre recette de baguettes. Un régal 👌. Je les ai bien réussies, un peu moins alvéolées que les vôtres, mais tellement bonnes. Aussi bonnes qu’en boulangerie parisienne 😉. Merci beaucoup pour le partage, c’est la première fois que je réussis d’aussi bonnes baguettes et du premier coup. 👍❤😘😘😘😘

[@michaelsancier2418]

Je vais essayer aussi. Je trouve que sa méthode est pas mal

[@freddventura9392]

Very nice bread ❤ did you use rye flour? Or wheat flour? Looks amazing, ill do It soon, thanks!

[@foofghtr]

I made Italian hand rolled bread for 7 years. We made 150 loaves a day. 75 long and 75 round from a 300 pound dough. 70 cents a loaf and my boss made $2000 a week in the early 80’s and I made $120 😂 A hotdog and a soda was a dollar then and cigarettes were 65 cents a pack, so imagine the money the owner had? He drove a Chevy Surbaban never owned a car for personal use. Worked 6 days a week his whole life. Amazing man, wish you could have seen his work, its art today.

[@shauncullen5038]

awesome video bro! i'll give it a crack this week. i keep getting soggy crumb and not very crunchy crust with all the other techniques i have tried so hopefully this one works!

[@ShamimAhmed-zo2su]

Did you tired

[@Rj-dq1qe]

Watching these baguettes being made is like listening to a song you love and know by heart yet you will want to hear it/see it again......hmmmm.

[@joeb4142]

Yes I keep finding myself holding my breath…

[@dorpho55]

Nice video and love the baguette....what´s the music in the beginning?

[@elcihotv]

Question, final proofing at room temperature? Can we proofing in winter? Im beginner, so...😮 thank you. I wish i can make. Your baguette is fantastic

[@claudineidiaz1642]

Boa noite !!! Você é bom cara . Parabéns !

[@chefbraune]

Hello, Great video! I am just about to attempt your recipe. Question: It says 20 minutes mixing time in the video. What is the mixing time in each speed? Thank you

[@robertowakeham588]

super

[@rsnd341]

I am curious whether you oiled your counter before kneading the bread? The video seems to show this. Thanks.

[@joeb4142]

That’s about as good as it gets 🥰

[@love77doha]

Do you use upper and bottom burners at the same time? I am a newbie and I really need the answer . Thank you

[@teardrop720]

Nice video

[@joserescia6860]

Hello and thank you very much for this way of making baguettes with a very very simple technique... I congratulate you. Now I have a question if you can answer it for me. I am an older man who makes bread (but I warn you I am not a professional, rather an amateur) and the question I would like to ask you is. Instead of using yeast, that is, the 3.5 grams that you use, sourdough could be used, since this gives the bread a very particular taste. And if so, in what quantity for the 450 grams of flour that you are using. And by the way, what would be a good flour for its preparation since you know that there are many varieties on the market. It is better for this type of bread to use organic or common flour??... Excuse me for these questions but the ease with which you prepare them caught my attention, and that is exactly what I like without extensive work to obtain a good bread loaf. I would really appreciate it if you can tell me about sourdough and how much should be used instead of dry yeast. Thank you very much in advance and I am extremely grateful not only for the video but for your technique in forming the baguettes. Thanks again and have a great day. Greetings from California USA. José.

[@dropcheekelbow9110]

Simple but ridiculously delicious. There is no wonder why bread is culturally and religiously significant around the world. Because it is straight up, extra-magically delicious.

[@teslarex]

I made this and totally worked! Must eat fresh out of oven (after rest) for best experience. Great.

[@jackiewalsh6678]

Trying this recipe Do you let the dough get to room temperature after the 48 hours in the fridge before shaping?

[@sylviaramirez6732]

Love to make this recipe is there anyway to incorporate your own sourdough starter in this recipe if so how much starter would use

[@AlFredo-ci9yo]

I started reading that book a few years ago, know a bake bread like a master.. Excellent book👌

[@77goanywhere]

I personally prefer the poolish method for making baguettes, but you have made some beauties there!

[@alisonluk1110]

Hi, if I don’t have malt how can I substitute it? Thanks!

[@user-he9ms6wd7p]

good 👍 👍

[@jewels4evr]

They look beautiful is that a wooden cutting board You put them on in the oven or?😊

[@KK-lw7oc]

That is the best looking baguette! I can't wait to try this. Your directions are so detailed and awesome. Thanks! Jake is the best helper!

[@MileZeroKitchen]

Thank you!!! 🐶

[@robertconrad7528]

@@MileZeroKitchen you answer the compliment but not the questions????

[@planey03]

thank you for the video. what happens if I only let the bread ferment for 24 hours vice 48?

[@thefourthwaver]

Is it possible to replace the couche with something else? Maybe a non-stick baguette pan? And if using the baguette pan should I still transfer it to an oven stone, or would it bake well on the pan itself and come out brown and crispy?

[@acous53]

From a fellow Tampa resident, I love your videos man! Great stuff!!

[@MileZeroKitchen]

Thank you so much! See you around the Bay area!

[@belenbabista6474]

hello, can i use a sourdough starter with this? how many grams should it be? thanks!:)

[@mohammedmorad2212]

Hey Zero, what type of flour do you use? I used t65 and it totally collapsed in the machine and could no longer be used 😅

[@MrShocktakan]

Beautiful loaves. Beautiful videography. Beautiful music. I’ve watched this probably 6 times, it’s really well done. Gonna try the loaves this weekend. Question: why use the paddle to mix in the yeast, malt and extra water instead of a dough hook? Genuinely curious as I’ve always felt the paddle has a hard time mixing bread doughs after the autolyse.

[@user-md9qk4iu4d]

Good afternoon, tell me what kind of flour you used, and is it possible to use a hook instead of a spatula when kneading?

[@panaderiaencasa]

Hola ,sino tengo malta , con q lo reemplazo o no le pongo nada , que es lo que se busca al ponerle malta ? Gracias gran video !!! Voy hacer estas baguette!!!

[@anthonyvink7153]

I have Malt at home for Bagels but we don’t stock it at work so I use some Molasses in the Bagels at work. It’s not the same, but it adds flavour.

[@jeffreyjbyron]

Is the open crumb mostly due to bread four and high hydration (and limited handling?)

[@isaelvieirasilva6451]

Hello. I really like your bread recipes. However, a good part of them takes Malt. Here in Portugal I have some difficulty finding this flour. Can I replace it with another one? I thank. Isael Silva.

[@hfh1.0]

Mega, die Baguettes sehen richtig lecker aus, vielen Dank für's Rezept! Dein Backofen ist die Wucht! Kannst Du mir bitte den Hersteller und den Typ verraten? Vielen Dank im Voraus

[@isaelvieirasilva6451]

Hello. I really enjoyed the baguette recipe. I would like to ask a question. Is the time (48 hours) in the fridge a time that must be strictly adhered to? Or can I leave a few hours more or less? Thanks in advance. Isael Silva.

[@fletch84]

I'm 5 months late, but you can definitely make it work with a few more or less hours in the fridge

[@lingmeiandlin]

Nice presentation! Nobody mentioned that you don’t get x5 baguettes at 200g from the recipe. You get x4

[@randmayfield5695]

I did the math and came to the same conclusion. When I find errors like this it gives me concern about the rest of the recipe.

[@1Raikage1]

Anyone know the size of the container that was used for proofing?

[@sharonmohr1]

What is your dusting mix?