French 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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29 Comments
Hi Fabrice…could you tell me please how to keep the starter for years? I am not 100% sure how to achieve that…feeding and keeping it in the fridge I assume, but how often do you feed it etc etc. Thanks so much.
Thanks for the video, I'd love your starter recipe if you wouldn't mind sending
C'est incroyable comme d'habitude !!! J'ai une question s'il vous plaît, le ventilateur du four fonctionnait-il lorsque vous avez cuit la baguette ? Merci mon meilleur chaf au monde❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
I would like your starter formula please. Thank you.
Thanks Chef, i learn alot from your video..once again thanks for sharing..
What was the temperature? 250 ?
Hi Fabrice, can you please send me How you make your starter (polish) with Apple and honey? Best regards, Gorm
Could you share with us what is base temperature ? And how do you come up with 65degC? Thank you
Thank you!
Can you post a video to make a starter? Thank you for this video! I will try it.
What a great recipe! I managed to make a awesome baguette, thanks for that.
Can you advice how i can make it that the crust will be longer crispy?
Now when it is cooled down, the crisp is much leas than when it is coming out of the oven.
Hello Fabrice! Congrats for your beautiful job ❤. What do you mean for starter? It’s a poolish or?
Direct from Brazil, I"ll try this way to make Baguette. Tks for the tips
thank you so much chef ❤❤❤
How do you make Starter?
I live at 1800 meters elevation. Does the recipe or instructions change based on high altitude atmosphere?
Mr.Fabrice, looks amazing🎉 but how do you come up with the figure 65c? I understand the rest, but why do you base it on 65c?
Hello Fabrice, thank you for speaking in English 🙂 could you please tell me how to make a sourdough starter? Thanks a lot.
Will you make a video for how to make your starter? Love your videos.
Finally, a french baker! I miss france.
Hello! Can you use a poolish with this recipe?
Hi…
I need the recipe of starter.
What is base temperature?
Headaches
Hi, can you replace the levain starter with poolish? If so, how much poolish do I add replacing the levain starter?
Also, is t55 ok for baguettes? I can’t get any t65 French flour in the States for small batch flour bags and only in bulk for the t55. It’s the Francine brand or if it’s Grands Moulins de Paris flour. Thanks.
Il forno a quanti gradi è?
Hi! Fabrice what is your kitchen temp? is to have an idea when you said room temperature try to replicate in my home because here in Puerto Rico is to hot
Best presentation of baguette making. Tres, tres bien!! Merci Fabrice.
Very cool! The end result looks amazing! I am definitely going to try this method. Thanks' for sharing it! 🙂