Authentic French baguette recipe ! How to make perfect baguette ? 

Wow, I don't know why it took me so long to figure out to try watching a french bread video from an actual french baker!! I'm going to use this technique for sure! Thanks!!!

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 🙏🏻

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.

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

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

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.

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

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

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! ❤

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

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

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

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

SImply perfect. Congrats!

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.

Fantastic! I can’t wait to try it.

Thanks for the awesome channel and recipe!

Beautiful video and the baguette looks perfect ❤

Aaahhhh...perfect!

Excelente 💯🥖, muchas gracias!

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

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

Fantastic step by step guide.🎉🎉🎉

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?

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

Well done, proud of you!

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

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

Magnifique !🥰

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

👍👍👍... 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 😊

Awesome Baguettes.👍Perfect!!

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

Great video, thanks.

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

Great video Fabrice!

Bravo Fabrice ! Perfect English well done 👏🏼

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

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 !

Amazing bro, congratulations!

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

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

Amei❤ vou tentar fazer

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!

May I ask a question? You explained how to determine the correct water temperature. But how is the **Température de base** (base temperature) established? Does each recipe have its own base temperature, or why is it sometimes 65 and sometimes 85? Unfortunately I can’t speak French and so I could not understand clearly on your videos .

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!

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

Tres magnifique!

Thank you for sharing your Baguette-HowTo in English. I will definitely try to follow your instructions and recipe :)

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

Tks a lot, mate! Muito obrigado!

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

Fantastic video and explanation of how to work with the dough! Thank you for this content. In the video you mention that you would share your process for making a starter. Have you shared this somewhere? I would love to try this.

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

Just got back from two weeks in France and had to try this. I love the instructions! My crumb came out perfect but the crust did match the video or what we were eating over there. Any ideas on what I need to do to get a crispier, crunchier crust?

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

On a hâte !

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

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

Woow amazing 👏 😍

Amazing

Hi! Just a quick genuine question. Is it possible to leave out the starter for a completely beginner and dummy like me? Or will it ruin the recipe or have a different outcome? Thank you so much in advance for your response. :)

Thank you, Fabrice!

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

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.

Great thanks for English👏🏻🙏🏻

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❤

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).

Bonjour Fabrice ^^ j'ai suivi au plus près ta recette, c'est génial :) on s'est régalé !!! Le réseau s'est parfaitement développé et j'ai été scotché du résultat quand j'ai ouvert la baguette, en plus c'est super à regarder pousser dans le four. J'ai néanmoins quelques questions : j'ai utilisé de la levure à réhydrater (2g) dans de l'eau à 30-35°C. Quand elle a été activée, je l'ai complétée à 330g (à la temperature complementaire pour la TB) pour respecter ta recette et ai lancé l'autolyse. Est ce génant ? ou dois je impérativement lancer l'autolyse sans la levure avec un petit peu moins d'eau et rajouter le complément eau/levure avec le levain et le sel après coup. Ensuite, il m'a falut la matinée à la température ambiante de 19.3°C de ma cuisine pour ramener la pate à la sortie du frigo à 17°C, puis je utiliser une chambre de pousse à 25°C afin de réduire ce temps ? Mille merci pour cette super expérience

Thank you for presenting your video in English!.

Merci pour toutes ces vidéos géniales. J'ai un petit problème à la fin de l'apprêt. Lorsque que je veux les enlever de la couche pour faire la grigne, le dessus de la baguette est collant. Parfois ça colle quand je les déplace, c'est une cata, et si ca passe, on sent que la grigne est compliqué à faire. Genre la lame "emporte" de la pate sur le passage, comme si la pate était trop molle. Manque de force/pétrissage ou trop d'hydratation par rapport à la farine non ? Merci en tout cas !!

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

This video has helped me out a lot. Thank you so much. Just wondering, if I wanted to proof it in the fridge for 24-36 hours, how much fresh yeast (if any at all) should I use?

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?

Baking math.... amazing 😂❤

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 Would love a video for he starter

Can i use poolish starter?

Hello Fabrice, I am about to try your recipe and am interested in the water temperature calculation for optimum yeast development. Could you tell me please if the starter is used straight out of the fridge or is is brought up to room temperature first? I think this will impact on the dough temperature. Thanks in anticipation. Regards, Peter

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.

Hi Fabrice , do you ever put diastatic malt in the dough for baguettes ?

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

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

Hi can you substitute t65 for t55 flour and still get good results?

Delicious baguettes

Awesome

Hi Fabrice, I'm using a gas fan oven at home, is there any adjustments to the baking temperature and set-up I should make? Thanks!

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

Hello this is werry good. Thanks

Nice job! So, Strech and Fold only one time before proofing in the refrigerator? And I like to make with starter only. How much shall I use?

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

Are you using ventilation/convection oven when baking? Baking temperature 250 deg. Celsius? Thank you, I try to make a baguette at least half as good as the one I tried in Alsace, Saint Hippolyte 😅

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!!!!!!

I am new to bread making and want to try this recipe! Love the video but don’t understand the 50 gr. Starter part. Is there a video about that out there?

La première fois que ma baguette a fonctionné. J'ai essayé au moins 8 fois avec des recettes et des vidéos sur RU-vid, mais ça n'a pas marché. Votre méthode est fantastique, elle fonctionne enfin.

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! ❤❤

法棍中的干酵母是用耐高糖酵母还是普通速发酵母？

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!🤣

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!!💖

Great video! Can I just ask you, why is it that sometimes my baguette don't have a nice ear? Is that because the dough is not strong enough when baking? Maybe overproofed? Thank you.