Step-by-Step French Bread Tutorial, with Sue Becker and David Becker

Sue Becker and David Becker show just how easy it can be to make French Bread from freshly-milled grain. This step-by-step tutorial is sure to leave us inspired and wanting more! Scan the QR Codes in the video for additional product information or follow the links below.
Product Links:
*Please Note that prices and products shown in this video are subject to change over time and may no longer be available for purchase or at the advertised purchase price.
WonderMill Grain Mill: bit.ly/shopwhispermill
Capresso Water Kettle: bit.ly/capress...
Honey: bit.ly/honeyby...
Instant Yeast: bit.ly/instafe...
Zojirushi Bread Machine: bit.ly/zojirus...
Emile Henry Baguette Baker: bit.ly/baguett...
EZ Dough Rolling System: bit.ly/ezdough...
Dough Divider: bit.ly/scraper...
EVOO Sprayers: bit.ly/oliveoi...
The Essential Home-Ground Flour Book: bit.ly/essenti...
USA Pans: bit.ly/bakingw...
S.A.L.T. Sisters Blend: bit.ly/3Kpe6YU
Cretan EVOO: bit.ly/cretanevoo
For more information on the benefits of REAL bread - made from freshly-milled grain, visit our website, breadbeckers.com. Also, watch our video, Only Real Bread - Staff of Life, • Only Real Bread - Staf... .
Follow us on Facebook @thebreadbeckers and Instagram @breadbeckers.
Listen to Sue Becker's weekly podcast, Sue's Healthy Minutes. This podcast can be found on our website at www.breadbecke... and on any podcasting platform such as, Apple Podcasts, Google Podcasts, Spotify, Alexa, Siri, or anywhere podcasts are played.
*DISCLAIMER: Nothing in this video, demonstration, presentation, or on our website should be construed as medical advice. Consult your health care provider for your individual nutritional and medical needs. The information presented is based on our research and is strictly that of the author and not necessarily those of any professional group or other individuals.
#frenchbread #homebaking #howtobake #bakingathome #freshbread #bread #freshlybaked

[@mishellekochel4510]

Thank you for the dual camera views. Very helpful.

[@BreadBeckers]

Glad it was helpful! Thanks for commenting!

[@iarahenderson2997]

Love Ms. Sue, but being in store and seeing David a lot there, have exchanged a few words with him and in every single word he has so much to teach. Would love to see videos of his own recipes here too, was present in a class recently, and love the way he looks to his mom, what a blessed family!

[@BreadBeckers]

Thanks so much for sharing and thank for your very kind words. I will pass this comment on to David. I am sure it will make him smile.

[@lauratempestini5719]

I pray my family we be gathered from the heathen and gathered as a flock!☀️🤲🤲

[@stevejorde]

I have my Emile Henry on its way. I cannot wait to try it!!

[@BreadBeckers]

Oh! How exciting!

[@cbak1819]

Oh I know that will make excellent french bread pizza !

[@BreadBeckers]

Yes! It does! Thanks for commenting!

[@k.p.1139]

OHHHHH, If I didn't already have supper made. 🤣🤣Thanks Sue! My family is going to love this one.

[@BreadBeckers]

Excellent! Thanks so much for commenting!

[@lisaallen2539]

This recipe turned out great. It was my first attempt and it really was crispy. I didn't have the correct pan but did cook it on my pizza stone.

[@BreadBeckers]

That's great news! Thanks for sharing it with us!

[@marymeadows3027]

Love this! I learn something new every time I watch a Bread Beckers video. 😋

[@BreadBeckers]

We're so glad that you were able to watch and learn. Thanks so much for commenting.

[@rebecaluisacevedo1135]

I’m drooling 🤤 over here!! Wishing I was there with you guys. Super easy and simple. Thanks for sharing 🥰🥰

[@BreadBeckers]

Thanks for watching! So glad you loved it!

[@Truthseeker-f1k]

I don't have a bread machine , hopefully yall have a video on kneading by hand.

[@suemerritt1679]

So glad to see you both in a new video! In your co-op. Love your products, especially grains, olive oil and honey! Can't wait to try this. How long did you knead both times? Love y'all 🥰

[@bethp8436]

I was wondering the same thing about the kneading times? I have the Ankarsrum mixer.

[@BreadBeckers]

The knead times are only a few minutes long - just long enough to get all the ingredients mixed together well. Hope this helps.

[@enidortiz3457]

Thank you

[@BreadBeckers]

You're welcome

[@nccgolden3626]

Thank you so much Sue, Dave , n Bread Beckers staff. Would Sue recommend using butter instead of oil. How would affect end product☺️? Thanks to Sue Beckers bid rob the Truth about Wheat I’m now in journey to learning how to bake n use FMF. Also, I noticed on Emile Henry site they show flouring the bottom of cloche and see here Sue doesn’t grease or flour. So glad I saw this n amazed it didnt stick Thanks so much. God continue yo richly bless you Sue for your commitment n passion to share truth n equip others

[@nccgolden3626]

Also Sue mentions about the window with yeast to be able to let it rise longer but I’ve heard that over rising can cause bread to cave in or collapse. So how do you know how long a rise is enough or not to much or not enough??

[@BreadBeckers]

Hello... For your rise question, just allow the dough to rise until it's doubled in size. Anything beyond that will form larger air pockets, and this is why the dough falls during baking with over rising. For the oil question, please take a moment to listen to Sue's podcast. She talks about fats and oils in the episodes linked below. Hope this helps! breadbeckers.libsyn.com/89-sues-favorite-fats-for-baking

[@janetschwarz2922]

Excited to try the french bread! Thanks for the tip on which grain works best. Love having the two of you team up! Wondering if you split the dialog and tasks evenly - even leaving open space with no talking - so we could catch up with what you are doing and saying - - - maybe even leave some space "unscripted" which is how most of us are in the kitchen when cooking with someone. Leaves space for new observations and insights. We have 5 grown children with 20 grandchildren. All our kids cook and bake. Wondering if you would draw more of this crowd in with David cooking and you collaborating, so they would know this is "do-able" even if you are not an "expert". Sometimes too much information to take in. I will get out my Essentials Book and give this a try! Thanks for the demo : )

[@BreadBeckers]

Hi... Thanks for commenting.

[@Thisisit120]

Oh my so good to see the two of you.🫣👍🏼

[@BreadBeckers]

Thanks so much! It was fun!

[@joangriffin954]

Love all your video's. I just order your wondermill today. We live in Ms. And hope to come visit your store when i can talk my husband into it. God bless you and your family.

[@BreadBeckers]

So glad that you're getting a WonderMill! We would love for you to come and visit our store! Thanks so much for commenting!

[@lisaallen9609]

Love this video- can’t wait to try your recipe- going to go get out my book - thanks for sharing 😊

[@BreadBeckers]

So glad you enjoyed it! Thanks for letting us know!

[@Msaltares91]

Great video makes me want to make some now

[@BreadBeckers]

Go for it! Thanks so much for letting us know!

[@rode-o5206]

David is a good observer. I was wondering if he ever was going to talk. Excellent video of how to make bread though. 😄

[@BreadBeckers]

Thanks so much for commenting. Glad you enjoyed it.

[@rode-o5206]

You're welcome. Watched all your previous videos and now I only use fresh ground grains. Your information on the goodness of whole grains vs white store bought changed my way of eating. My granddaughter asks for me to make her "soft bread"! ☺️ So I have healthier bread for my family too. Thanks so much and I bought your book too.

[@aprilchastain8194]

I want to try this! What are the settings for this recipe on the homemade course, if you will please share?

[@BreadBeckers]

Hello. The settings can be found in the beginning of our Recipe Collection Cookbook - bit.ly/breadbeckersrecipecollection or feel free to email [e-mail] for help.

[@raimundalinn1504]

Lovely I can waiting to have class with you

[@BreadBeckers]

Thanks for commenting!

[@sammysue7]

Question...you talk about "gluten free" and how it is a myth. I've been trying to figure out what you meant. I went GF about 10 years ago. My pain went away and my energy went up. Anyway, my family has been watching and learning from you about milling and here is my question: Do you mean that it isn't "gluten" that bothers people, but the fact that they separate so much of the wheat that it causes issues with the intestines, etc? With my ADD I have a hard time watching long videos, however I find your videos very interesting and packed with info. I'm taking notes and hoping and praying to get the mill and wheat soon. My big concern is the gluten issue when we do get it. What do you have to say about that? I believe you are an answer to my prayers and hope I am right. Thank you!!!

[@BreadBeckers]

Hello. Thanks for asking. Please take some time to listen to Sue's Healthy Minutes Podcast - particularly episodes 7, 58, 112, 113, and 114. We feel that these episodes will be very helpful and encouraging for you. We also have a short video on gluten as well. It can be found here - kzbin.info/www/bejne/lWbUemqXlK51bZIsi=fZTqrt9aV_M9bJ0d.

[@bcfran3g844]

I wish you could also weigh ingredients

[@BreadBeckers]

Thanks for commenting.

[@Nursebarbrn8520]

I followed along with the recipe in the book and I did not have success with it. There doesn’t seem to be a high enough percentage of water. 500ml of water for 1250g of flour is only 40% hydration. Seems like it should be much higher.

[@BreadBeckers]

Depending on where you live and where your grain is sourced, you may need to add more or less water than the recipe calls for. Feel free to make any adjustments that you need for your baking and place of residence.

[@debrapaulson7882]

I weigh my total dough then divide that weight by the number of loaves I want to make.

[@BreadBeckers]

Perfect! That's a great way to get the perfect size! Thanks for commenting.

[@joycewilliams801]

How do you program your machine for knead only?

[@nccgolden3626]

Bread Beckers has a video on Zor with Ashley McCord (Sue’s daughter). There is one in programing

[@joanking6546]

Do you keep the lid of the baking vessel on for the entire baking time?

[@BreadBeckers]

Yes, It stays on for the entire duration of the bake time.

[@lauratempestini5719]

What kind of oven would you make a nice bread?

[@BreadBeckers]

The best oven to use is the oven that you have! 😉

[@JamesTyler000]

Question...I used the 4.5 cup recipe and have the zojirushi BB-PAC20 model set up for Knead only. After the cycle, the dough was so wet I ended up having to add a cup and a half more flour. I live in the dry climate of Phoenix, so humidity is not the issue. I used Redmond salt, EVO, and for yeast I used Fleischmann's for bread machines - rapid rise. Any thoughts as to why soooo sticky?

[@JamesTyler000]

I figured it out on the second round today...definitely like using the kitchen Aid stand mixer for this much better. The next adjustment will be less time from shaping to putting them into the oven. The other change for me will be more baking time. I am using the same vessel, but it did not crust enough with 10 and 20.

[@BreadBeckers]

We're so glad that you were able to figure it out! Thanks so much for letting us know and for telling us what you did to fix it. I'm sure others will benefit from your comment as well.

[@susanhall6943]

I couldn't quite figure out from the video if Sue and David did a rise in the bread machine after kneading. I used my homemade cycle of 20 minute knead and 20 minute rise, and my dough was very wet and hard to handle. I worked in more flour, but didn't get the crispy outside all around the loaf. Tastes delicious though. I love the Emile Henri pan, so would love some input. Thanks!

[@vantinamanley4709]

I am finding when autolyse is done the bread falls while baking. But if done without autolyse the bread is fine. I wonder why?

[@Yoda63]

Collapsing is probably because of over proofing or weak gluten formation. My guess is it’s over proofing bc the yeast has longer to ferment. I would try a shorter final rise time. Weak gluten could be coming from too much water (or not enough flour) since the textural cues for how much flour to add are different when you have the fully hydrated sponge. The only way to know if your hydration is different would be to weigh your flour with both methods to compare.

[@BreadBeckers]

Thanks so much for your question. Hope the answer below helps.