How to make Amazing French Baguettes at home

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Today, we're making sandwich size baguettes for a Bahn mi video I'm making in a couple days, but whatever you do with them, these will make some of the best sandwiches of your life. The baguette recipe is basically identical to my focaccia bread recipe with some minor changes to the shaping and baking process.
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MISC. DETAILS
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with lav mic
Edited in: Premiere Pro #Baguette
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2 окт 2024

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Комментарии : 1,5 тыс.

@EthanChlebowski 4 года назад

Recipe and scale: ► Baguette Recipe: www.ethanchlebowski.com/cooking-techniques-recipes/sandwich-baguettes ► Scale for baking: amzn.to/3fDlHlD (amazon affiliate) Music provided by Epidemic Sound: share.epidemicsound.com/33cnNZ (Free 30 day trial, affiliate link)

@1948Fleur 4 года назад

Etan, i make this Baguette for the first time. Works perfect....taste lovely. Real French. I live in Holland and go to French with holiday. So I no how French bread tast. You do a good Job!

@bobduvar 4 года назад

Which kind of flour did you use for making this baguette ???

@1948Fleur 4 года назад

@@bobduvar normale flouwer, BOb.

@1948Fleur 4 года назад

Plan flouwer

@lizauntalan1416 4 года назад

Geez I'm going to make this Tomo,it's a tasks💪

@dorkdivisionnandy 4 года назад

You're so confident handling flour while wearing a black shirt!

@binhobrasileiro 3 года назад

😂 😂 😂 😂 😂

@nathannjh 3 года назад

@@binhobrasileiro Bonner!

@MAMABRUNOSKITCHEN 2 года назад

Excellent video!!! I love that I could pause, go to the next step etc. You describe the method so perfectly. My crunchy, gorgeous bread just came out of the oven and I’m so proud of myself for finally making bread!! Thank you so much!

@bleutitanium6513 4 года назад

I don't care what anyone says... I like your "unnecessary effects" in your videos. I also really appreciated your POV shot. I hope you do more in the future ! This was another great video, and a great recipe. I do have to try it. Thank You !!

@Lionheartx02 4 года назад

Same, I really enjoy his takes on all recipes. I hope that one day you take us with you to vlog cuisine trips. Looking forward to your content! Thank you.

@hanspetermarro4188 3 года назад

"Chlebowski" is certainly one of the best possible names for a baker :-)

@NekoMiko 2 года назад

I was looking for any joke about this ironic situation ;P

@Wheezr 2 года назад

ay tony wanna go to Chlebowski's for a bite

@plate_tough 4 года назад

This channel super underrated

@banaanappelpeer 4 года назад

It's probably going to be the same as joshua weissman. Joshua also got a few 1000 views for a year while making super high quality content and than he went from 100k to 2 million in a year.

@amythompson7700 4 года назад

If that accident is the worst thing you have ever experienced with bread baking, then you are a lucky man!

@mjafar 4 года назад

@@banaanappelpeer Joshua is too concerned about "authenticity" and sticking to the recipe, he is more creative and willing to think out of the box. His channel is going to blow up soon and probably faster than josh's. idk, just guessing

@everseeking60 4 года назад

I wholeheartedly agree...this guy is awesome!!!!

@everseeking60 4 года назад

I'm so happy to discover your channel. JUST amazing

@correioanacabral 3 года назад

I just got my first baguettes out of the oven, and OH MY GOD! They are perfect! Better than any bread I ever bought, I dare say. Thanks, Ethan!

@hervedupont6955 2 года назад

Bonjour, avec vos baguettes tranches de gruyère/jambon quelques feuilles de salade+ tomate comme dessert un fruit où yaourt et vous avez un repas équilibré.bonne appétit

@brightlight7217 Год назад

@@hervedupont6955 Americans don't eat that clean. They will add bacon and cheese, and toast it again!

@hervedupont6955 Год назад

@@brightlight7217 Dans ces conditions je ne peux rien pour eux , ils sont une cause perdue.

@CtrlAltDft Год назад

@@brightlight7217 why do people always make it about Americans? Just because the person spoke English?

@sayididit2930 4 года назад

9:10 I wish he would have baked that smashed baguette just to see what the end result would be

@stevenalexander6262 4 года назад

I was thinking the same omg XD

@dr.zamanritu9033 4 года назад

@@stevenalexander6262 I was expecting the "1 reply" to be a science guy who has 16 PhDs in science who explains why the space and time bends while making bread

@andread8169 4 года назад

With steam and preheated pan the bread would have sprang back quite a bit.

@bhartisurtani1993 4 года назад

Would be a naan bread

@orca7169 4 года назад

no bubbles no baguette

@joseph7640 3 года назад

Just pulled my second sheet of bread out of the oven, I've been on a quest to make legit bread at home. I'm here to tell you thanks, for helping me on my journey. Best bread I've made! 10/10 will bake again! the written recipe on your web page is money, and the youtube video is very well done. Again thank you

@UpIsNotJump 2 года назад

This video is awesome, can't wait to try

@cameonjackson478 2 года назад

Please don't do to bread what you did to coffee 😖. I still have nightmares

@michaeltheisen 2 года назад

ah yes, BREAD IS A NIGHTMARE

@gregorz46 3 года назад

Gahh, the amount of crunch in these baguettes is killin me! I must make these now!

@j.9715 3 года назад

It's not very easy I learned tge hard way

@nomadsstuff1770 4 года назад

"Chlebowski" *laughs in Polish*

@biciu 4 года назад

my reaction exactly :D

@SuperAstrophysicist 4 года назад

hahaha

@kotomszczanka 4 года назад

I know,right? 😂 Only Piekarzyniski would have been better 😁

@juliamerchelska4255 4 года назад

hahahaha same here! :D

@aple8307 4 года назад

I also found it funny :D

@alexandrabourne9174 4 года назад

I tried this recipe yesterday and the baguettes turned out amazing! An excellent crust that was crunchy on the outside and airy and soft inside. They turned out to be better than any in my local supermarket and comparable to a baguette from an upscale bakery. This was my first time baking bread. I had to improvise a bit since I did not have a spray bottle, so I would open the oven and quickly sprinkle them by doing a quick splash of water with my fingers.

@ticheandora503 2 года назад

me too (quickly sprinkle) :))))))

@Jake63. 4 года назад

Is his last name really Chlebowski? Like literally "the Bread guy"? :O

@vanilla6088 4 года назад

*duh*

@secretgarden1218 4 года назад

I was wandering as well?;)

@kremove 4 года назад

I caught that as well.

@JacobRy 4 года назад

@『花火』blossom хлебошки?

@claudiu_ivan 4 года назад

I guess we can trust him.

@Sunflower-ej9xd 4 года назад

I followed instructions every step and turned out so delicious. It was actually a very easy recipe to follow, but need a lots of patience, that's all---worth it. I will make it again!! . Thank you.

@MistarZtv 4 года назад

My cat sat on my bread when I was proofing it.

@ashleigh6192 4 года назад

Yikes

@toastedsniper9248 4 года назад

LOL, that sucks, sounds like something my cat would do

@matthewpham9525 4 года назад

@kate.m8499 4 года назад

Hahahaha. I know that's frustrating for you but that's just too funny. I can imagine my cat doing that too actually.

@kremove 4 года назад

Then your bread is blessed.

@Adadad_5789 Год назад

I tried these and help, I couldn’t stop eating them. They were so perfectly cooked and crispy it was a dream. This is my all time favourite recipe.

@johnn.1186 4 года назад

How many black shirts did he have to go through while working with the flour?

@jessicamast-foss2078 4 года назад

Made these tonight and they turned out amazing. Thank you! My friend: "These are the best baguettes I've ever had. But I've also never been to France."

@J.RomeroLuna 4 года назад

That sounds like a backhanded compliment to me 😅

@totallydomestic433 2 года назад

Saved you a trip.haha

@j_freed 2 года назад

The French flour for baguette is a little better LOL… but that’s picky.

@Space-Fonzo-7 2 года назад

If you're somewhat new to breadmaking like I am do yourself a huge favour and get a bread flour. Noticeable difference when you use it instead of all purposes lol

@ursulasewnarain7265 3 года назад

Wow,what a perfect baquette.Thank you

@THCV4 4 года назад

I love your videos, and I love how you take techniques from multiple people and combine them based on first principles. One quick note: the “resting” period where you are mixing the dough and then letting it rest is known as the “autolyse” process. It’s amazing how many video makers here on RU-vid don’t realize they can just let the dough rest instead of kneading it for 15 minutes!

@blackenedblue5401 Год назад

Do you need to knead it with pizza?

@tulin-cicek 3 года назад

I used to make baguette with a different recipe which requires like 10 min fold kneading until the dough is smooth but this one looks super easy, so tomorrow i'm giving this one a shot and thanks for the recipe :)

@MickyELee 4 года назад

Best stretch and fold demo I've seen yet. I quit trying 75% hydration until now. I'll try again. Thanks

@n40tom 4 года назад

Me too

@polentama 4 года назад

Made mine today. Excellent instruction! Thank you!!

@anahata2009 3 года назад

One of the best bread-making tutorials I've seen. Thanks for that. I especially appreciated your explanation of *why* we do things a certain way, e.g. folding instead of kneading, which would knock out the air bubbles too much. When I understand the reasoning behind a technique, it helps me to remember it better. Thanks again for this.

@mesh3466 7 месяцев назад

donkey bridge

@orbitlizz7619 4 года назад

His surname literally spells bread in polish and people say that he's not good at bread. Be real he's literally bread man

@HungryMusicologist 3 года назад

Aptonym

@intp 3 года назад

Thank you Ethan. I've attempted to make basic bread a few times and they always came out uneatable and ugly. I tried your method this time and my bread came out amazing! The taste was bakery quality and they looked pretty darn good too. I couldn't believe how good they came out on my first try with your recipe. Cheers!

@Chrisxantixemox 4 года назад

I did this, but I made slightly larger baguettes (4 instead of 6). I found that this was actually pretty easy to do during the day between other things. Some tips for others: 1.) Stretching and folder is not as easy as it looks - but don't worry you'll probably still do fine, just don't tear the dough. 2.) Shaping the baguettes is also not as easy as it looks. But again, mine turned out great so don't worry too much if there isn't a perfect seam. 3.) If your kitchen knife isn't sharp enough to score the baguettes, take a pair of scissors and make 4-5 small cuts along the top. Mine came out great! Thanks for the recipe and making the vid easy to follow along!!

@ashtonoates4798 4 года назад

the kitchen scissors tip is so smart, ive been trying and failing to score my bread with knives that are too dull for so long, i’ll have to try that one

@briansegarra9312 3 года назад

A friend works at a bakery and they use a super clean razor blade

@izodman 8 месяцев назад

Thank you for the assurance that perfection isn't a must but within your means following the guide will suffice. Ive done sourdough in the past and I agree with your comment about the stretching. It looks effortless in the video until you do it, it doesn't seem to have the same elasticity look but the bread will still come out just fine in in the end.

@格温德琳野兔 4 года назад

Hi, that's an ok baguette for home, but definitly not an amazing baguette by any means Too much yeast (and american's yeast is already way more potent at that) and too high of a temperature. As a result the first bulk is really fast, not developping much flavors here. As you have shown, your gluten is not developped enough as it is crumbly The preshaping and shaping was really unprofessional to say the least, resulting in a really uneven and "rough" looking product The second proof is too long, and we can see by the yellow spots on some areas that they have developped a skin Spraying and putting a bowl of water is what we're all tempted to do, but throwing a quarter cup of water on a baking sheet beneath just when starting to bake is more than enough. Furthermore I can see that the bread is badly cooked, while it will be crispy out of the oven, 20 min down the line it will absolutely be limp (might be better for banh mi tho) Looking at the final product, it is flat, and the crumb is not the densest due to the hydratation(but denser to what it could be), and lack alveoli. As for the taste, a baguette made in 3hours and a half will be lackluster (again compared to what it could be) I don't mean to intentionally dish out, it's just that "amazing french baguettes" are really strong words

@notaverage5551 3 года назад

Why am I annoyed that he didn’t do a binging with babish walk on because he was PERFECTLY set up for it

@igimaster5872 4 года назад

i love how his last name literally means bread in polish and he has a talent for baking

@AndreaAcostas755 4 года назад

Thank you for the recipe - I made it but my dough has super gluteny, very sticky and wet throughout the whole process. I was tempted to put more flour but decided against and made the "baguettes", but, because of the stickiness of the dough it was difficult to make it baguette shape like. Any recommendations you can provide for next time. BTW how about freezing...when do we freeze if we want to?

@krishaneskew5918 3 года назад

idk if you still care, but freezing fresh bread, or freshly sliced bread, keeps it fresh almost indefinitely.

@dowz0r 4 года назад

The "Chleb" part in his surname means bread in Polish. Coincidence?

@kremove 4 года назад

And other Slavic languages.

@demoman1596sh 3 года назад

kremove “Chleb” is also the same word as the word “loaf” in English and its Germanic cognates (like “hleivur” in Icelandic or “Laib” in German). The Slavic word seems to have been a borrowing from Gothic “hlaibs” or some very closely-related language.

@timothykorsmoe5922 4 года назад

Actually, I believe the process of waking up the yeast is called activating it and not proofing. Proofing is when the dough rises.

@jamilaaaaa 4 года назад

Proofing, blooming, activating, they’re all the same thing.

@TheLuzern2010 4 года назад

Yes in deed that's the wright terminology.

@andread8169 4 года назад

We called it blooming or proving yeast and proofing dough. I'm sure the terminology depends on the bakery you work at and type of yeast you are using. We mainly used fresh yeast and occasionally active dry or saf.

@supercooled 4 года назад

And blooming , no?

@nancyw8341 4 года назад

He's correct. I just looked this up the other day. Look it up.

@sayididit2930 4 года назад

I really like that you put timing on the video. It gives us a better sense of what the timing should be. Just one suggestion, at 4:28 when you are doing the four folds, it would have been nice to put the timing in the corner of each of the screens. Thanks for all the amazing videos! Edited to correct spelling error

@PMJ4EVERR 4 года назад

One thing I would change is to put in powdered adaptogen or Spirunilla chlorella SBGA or powdered herbs or leafy vegetables. So it would always look green.

@maxjosephwheeler 4 года назад

*Yes, One dough mix to make EVERYTHING.* Just don't get too complex with the techniques.

@feldon27 3 года назад

This is fantastic and so detailed. When you add up all the times it takes to do everything, it's 4-5 hours. Good bread takes time!

@FaithJourney989 4 года назад

Been searching for a great recipe that was light and fluffy and yet easy to make, that these fit the bill perfectly. Made these today and they were delicious! New subscriber here! :)

@inocenciotensygarcia1012 Год назад

I'm baking baguette bread for the third time, and so far its turning out incredible.Thank You

@Cheetahwithahat 4 года назад

Love this man, clearly there are similarities to binging,ragusea etc, but I really like the touch of comparing recipes and clear explanation aided by visual effects. I think the algorithm will soon bless you with a big burst of subscribers, keep it up :)

@stevenalexander6262 4 года назад

I love how he explains why some actions are done

@jadejaguar69 4 года назад

Ew Ragusea is gross tho

@JacobRy 4 года назад

@@jadejaguar69 ??

@SongbirdOfficial 4 года назад

Showing the movie clip at the start feels like it's stepping on Babish's toes a bit too much to me, but the rest of the video is well done for sure.

@jeffreyharville1918 4 года назад

I was once on the beach at Villifrance Fr. and stopped by a vendor on the pier. He was selling "Hot dogs!" They were like nothing I had ever seen, basically, a French baguette cut in half and then placed on a heated spike. Then when a customer ordered one, he would take the bread off the spike and slide a saugage of some sort into the hole. (I say some sort because it was NOT an American hot dog, it was WAAAAAY better!) And since I knew better than to ask for ketchup, I had him dip the meat into yellow mustard! That had to be the best hot dog I have ever had!

@TheMyclassics 3 года назад

We have this all over the place in Denmark too. Called a French hotdog. There is usually some dressing in the bread too.. Delish!

@hennayatsu6969 3 года назад

different places in France have different versions for hot dogs. In Paris cafes used to make hotdogs with a half a cut baguette, lengthwise, and a sausage in the middle, topped with gruyere then broiled in a salamander. Then you add the mustard.

@jesuisalex5649 4 года назад

I'm french and bit of a Baguette enthusiast, like prety much everyone in france... And i can tel you this is the first time i see a baguette who actualy looks like a REAL PROPER french baguette on a cooking chanel ! In the south of France we like to have our baguette with floor springle on the top, you make a mess in your car or on your shirt but it's the way we like it. The only down side of your recepe is that the baguette is so small that you can't eat the "quignon" witch is the end of the baguette and it's a sacrilege not to eat it after you left the Boulangerie... :p

@Max-lf4br 4 года назад

jambon beurre

@jond2720 4 года назад

OMELET DU FROMAGE

@valerieh.708 4 года назад

with some flour sprinkled on the top: Oui les Americains préfèrent enlever la croute de leur pain.

@recipesandsongs8050 4 года назад

@@valerieh.708 what does that mean?

@valerieh.708 4 года назад

@@recipesandsongs8050 I'm being snarky. I said Americans like removing the crust from their bread.

@bethzaidavega4794 4 года назад

WOW! That's all I can say. This recipe is so easy and delicious! I've made many this week alone. Mine are NOT as pretty as yours, but my family and friends love the crackle and flavor. They are dangerously delicious. I made 12 loaves this morning! My daughter said she felt she was in a restaurant and ate all the bread before dinner (that's how much she had!). Thank you for this video and recipe. (it also amuses the kids that I have to spray the bread with water -- my son says it reminds him of the Puerto Rican Bread called Pan de Agua, his favorite.)

@olgabono7366 4 года назад

I hope it's not lost on your audience that your last name actually means "The Bread Guy" in Polish.

@Airkanrickee 4 года назад

I didn’t know that! Neat!

@tnk4me4 4 года назад

So basically his last name is just "baker"?

@lovemycurls8739 4 года назад

I can't wait to try these! Your channel is amazing! 😄😀

@bshankaranarayan5827 3 года назад

I tried it twice. Both times the dough was extremely sticky and very difficult to work with and shape. Should i reduce the water or add gluten?

@vik8166 3 года назад

Make sure you do enough stretch-and-folds, maybe do more than 4 folds per set. Also use bread flour, that helps a lot.

@virginiawilliams1204 3 года назад

I had the exact same problem...

@lucycharlotte1403 3 года назад

@@virginiawilliams1204 Hi! I am a baker and I recommend a few things...If you have access to a stand mixer, you can use that with the dough hook for 12ish minutes on a med-low speed (you can switch to a higher speed for the last 3 min). Then do at least 2 S&F. That should help the dough develop more strength than his method. After you portion the dough, do a pre-shape. If you need to let it rest before that, that will give the dough a chance to relax too. The pre-shape should be into a log shape. You can google baguette pre-shape, or just doing it like a jelly roll should be good enough. Let rest 15 minutes and go on with the shaping as normal. Don't be shy with the flour on your hands (best to pat your hands into the flour rather than sprinkling flour over). And do your best to measure your flour accurately, with a kitchen scale or if you don't have one of those then by gently scooping with a spoon into a measuring cup. Apologies if this advice was unsolicited, but I hope it's helpful!

@virginiawilliams1204 3 года назад

@@lucycharlotte1403 I'll take any advice I can get. 🙂 I've tried making these a few times and there is always something wrong. I'll give your tips a try next time I make it. 🤞

@kristydickens1283 3 года назад

I frequently have the same issue when making bread. I don’t know if it’s something I’m doing wrong (I’m pretty sure it’s not under kneading) or if it’s just that I like in an area with pretty high humidity but I just reduce the water in most bread recipes slightly.

@JoMakerOfMovies 4 года назад

I tried to make these and followed this recipe to the T but they turned out seriously stodgy and dense, pretty inedible which was annoying after I'd spent the entire morning folding, leaving 30 mins, folding again etc...any idea what went wrong?

@Koubiak 4 года назад

What kind of savage cuts bread with a non-serrated knife?

@kecoakerok5902 3 года назад

Agree

@almojabanas9296 3 года назад

Lol me

@knowbone 3 года назад

Jacques Pepin

@stinkdyr301 3 года назад

Ethan is a radical rule breaker....oh, and btw, he knows it is really pronounced "laahm," he just says it the gringo way to piss you off! :-)

@alexjames1792 4 года назад

Great video, thank you!

@samuelwilliams9371 4 года назад

I made these today. I messed up at the end because my knife wasn't sharp enough to properly score them but the bread itself was outstanding! Keep up the good work!

@anyesharoychoudhury526 4 года назад

Hi, loved the recipe but since baking spray is hard to get in nearby store so is there any other replacement for that?

@jills2ube 3 года назад

Just oil your hands with olive oil

@TheMutanttomato 4 года назад

Quite possibly the best part of this video was your POV shot! Please, consider my humble request of making that your "thing" in all your videos! It's brilliant! You just earned yourself another subscriber and I will be sure to let all my foodie friends know about your page. Cheers mate, and rock on with the awesome cooking and baking videos! :)

@really5580 4 года назад

Whoever invented bread deserves the Nobel Peace Prize. It is rather remarkable considering that, I am pretty sure, it was being made before anyone ever knew the chemistry of it all. The best cooks in the day must have actually evolved into alchemists.

@daniquegodwin 4 года назад

This channel is as if Binging With Babish and Pro Home Cooks had a baby.

@Careless932 3 года назад

Hello. I made one yesterday. Everything went well, the only problem is on the bottom of it is still soft and white because of the water pan underneath blocked the heat. What should I improve it next time?? Thank you in advance.

@ItoNarasimha 3 года назад

This is the first time i've seen a bread recipe video and not felt massively overwhelmed. Props to you Ethan for this amazing recipe. I'm definitely trying this out

@rea5690 2 года назад

So now my husband always wants the little baguettes….. it’s his favorite. I’ve made these countless times and your instructions are perfect. Thank you so much 😁

@WessCastings 3 года назад

Ethan:gets mad when flattens out baguette accidentally. Also Ethan: crushes baguette with hands right after cooking them.

@michaelarbec4892 Год назад

I love your videos and this recipe has been successful for me but I have to add: When misting, be extremely careful to not hit the bulb in your oven. Mine exploded. I still ate the baguette, glass and all.

@VK-qo1gm 4 года назад

Looking for a bread recipe & this popped up, ok, ingredients basic, yep technique simple, chef explains procedure very well, & then I heard that signature crust crackle & snap! Yesssss, I'm in, making this today & subscribed, thank you

@lexalexander9334 3 года назад

I love how you give the science behind things you cook Ethan.

@baguette9692 4 года назад

The timing! That is exactly what I needed in every recipe! It really helps me to know when to start. Thankyou sooo much this is definitely the most detail baguette recipe I've ever watch

@robsongrancardoso8893 3 года назад

Cadê a legenda??????

@elmonte5lim 4 года назад

That's some great looking bread, but with a name like 'Chlebowski', it's to be expected.

@mhail7874 4 года назад

This guy’s style videos give off babish and Weismann vibes but with a different personality.

@gilph3 4 года назад

M Hail everyman’s Josh

@Julie-wr8dj 4 года назад

M Hail More charisma, less pretentiousness, lovely voice.

@devbachu7072 2 года назад

Love it

@Virenneality 4 года назад

My heart sank when that cutting board fell. But this looks so good!! I'll definitely give it a go.

@sebastiantoplician1093 3 года назад

Ethan!! Just found this video now. Man I love your videos. What's your background in terms of cooking?! Were you working at restaurants? As a fellow foodie/home chef I am curious! I worked in the restaurant industry for a few years, however I was not a fan for a few reasons and decided to just make amazing food at home for myself, family, friends and now my partner :).

@merelcoster2681 2 года назад

I randomly stumbled across this video yesterday and decided to make the baguettes today! They turned out so good, definetely one of the best baguettes I’ve ever had! Thank you so much for this recipe :)

@paulwakeford8566 4 года назад

I really mean no harm or what but this looks nothing like a French baguette. Doesn't mean it's bad bread or that it doesn't taste good but it's more like what we call a "batard" in French bakery. Baguette is actually much much longer and thiner also the shape is more regular.

@dcwatashi 4 года назад

Paul Wakeford I also thought that baguettes had a distinct pattern of shorter knife cuts along the diagonal. But you’re right, who cares if it taste good😅😂🤣

@mariecrowe8843 4 года назад

I love french breads, the french obviously are very particular about naming bread, my favourite is a ficelle.....ooh

@enriquezuniga6359 4 года назад

He did say they were "Sandwich sized." I guess a sandwich sized/irregular baguette would be a batard then

@andread8169 4 года назад

Batard, boule, baggett similar base hard dough but as you know they are an aged slow fermented for days (the slow ferment is what develops the "open crumb" aka gluten content) whole white winter wheat dough. This was a white bread dough baked with steam. If the bread is developed properly you won't need water or oil to handle it. Also parchment destroys airflow.

@dcwatashi 4 года назад

@@andread8169 so instead of parchment paper what would suggest

@ricster3926 4 года назад

“375 ml of 100 degree water......”. 100 degree FAHRENHEIT!!! (writes with a burnt hand lol)

@BillGreenAZ 4 года назад

I was wondering about that too. Then I realized 100 degrees Celsius would be boiling.

@judyozburn1618 4 года назад

Oh please

@sueb7893 4 года назад

ok.... so i killed the 1st batch of yeast 😂

@suejames3208 4 года назад

Americans don't use celsius normally and it made a nice change for Ethan to use sensible measurements of grams. You can weigh your water and use the same number of grams as millilitres, more acurate and less to wash up!

@peachontopk 4 года назад

I love how you explain and demonstrate everything. It’s easy to understand, motivating to make and enjoyable at the same time. Your videos are excellent quality; not too long or too short where people leave out crucial steps or key points, friendly humor, relatability and overall an exceptional channel indeed. My only problem is, my husband and I will probably get fat from eating so many of these lol Please keep doing what you do 👍💗

@philipmoeller6067 4 года назад

I’m gluten intolerant, I don’t know why I watched this 😂

@forrestgun1977 3 года назад

Poor little creature

@FutureCommentary1 2 года назад

OK I'll try your method. I have not consistently gotten baguettes right.

@weemalle1770 4 года назад

It was so therapeutic to watch this video. I enjoyed every minute . Thank you !

@maxdavidsonchannel 4 года назад

1) 375 ml water = a little over 1 and a half cups 2) 500 grams flour= 4 Cups 3) Make sure to use All-purpose flour not self-rising flour.

@ruchibhanot9833 4 года назад

Any clue what does 100 degree water mean??? Quite stumbled with this one. 🥺🥺🥺

@thenobleamerican7872 3 года назад

You all do realize his name "Chlebowski" means "bread" in slavic languages. Was this on purpose or accident? Is that his real name?

@tnmrtbkcbthtsgntsnspdnshtx9913 3 года назад

Yeah, it's real.

@jonimillsap4073 2 года назад

Saw this video and you made this look so easy! I've been wanting to try to make french bread because it's virtually impossible to find. Only complaint about your video/website recipe is you don't give any pointers on what to do if something's wrong. My dough, like another commenter's is super sticky after 6 stretch and fold sets- to the point where it's stuck to the bottom and there's certainly no windowpane. I measured all the ingredients and did all the other steps. Im not sure where to go from here or if I should have even done that many sets. Ive googled the problem, but they all say it's dependent on the recipe. Im going to go ahead and try to bake it...maybe it'll still turn out ok? We'll see.

@NoleneFerrariNaidu 4 года назад

Thank you, thank you, thank you! I've been craving baguettes since lockdown in March. Now I can make them myself! First attempt came out soooo good. The only thing I need to learn is how to score properly (depth, angle, and which blade to get). Even the shaping was so easy thanks to your video and measurements.

@foobarmaximus3506 2 года назад

You can cut it with an exacto knife or even kitchen scissors. Nothing tricky to that part.

@KijCiWOkoSuko Год назад

Tried it and while all the recipes from this channel worked, this one seems not to have worked out for me... I did the folding but maybe I took too long between folds and the heat affected the dough negatively, because it came out too wet and I couldn't even take it off the work surface bc it sticked... I then threw a tantrum and squished the fuck out of the dough n threw it away... What did I do wrong? I thought that the more time between folds, the better, but didn't seem this way... Welp, I'll stay in my comfort zone and only do the focaccia in the future, since it always work

@sallyhu5028 3 года назад

Thank you very much for sharing your knowledge. Really appreciate the clear instructions, camera angle and professional quality of the video. As someone who grew up in Vietnam, tickled pink that you are making banh mi. Just about the best sandwiches in the world to my mind. Q: Can the dough be allowed to ferment overnight at room temperature for even more flavor?

@davidmccartney3433 3 года назад

Made your baguettes the other day. They turned out great. The only thing is I forget to drop a cutting board on them and followed by colorful language. Oh well, next time. What I loved though is that even pros fuck up now and then.

@MrsTeacherHighSchool 4 года назад

Trying to reduce carbs... Making these tomorrow!! So I actually made this today... n I think my kids love me more than they used to 😬 best bread results to date !!!

@DanC8111_ 4 года назад

MrsTeacher you haven’t uploaded in 6 years we need an update

@strummingnerd 8 месяцев назад

Turned out great!! I did assemble the dough a day ahead of time then next morning started with the stretching. I think maybe I'll do a 2-3 day fermentation in fridge in the future to help flavor. Great techniques.

@trisharanda5891 4 года назад

I've made a few baguettes style recipes and this one is by far superior. I used about 100 grams of whole wheat flour and divided it into 3 larger pieces! Amazing and crispy. Just perfect! Subscribed!

@SimAG117 9 месяцев назад

WTF is baking spray ??? At 6:27 ??? That do not exist in France

@FlaminBeast 8 месяцев назад

Same, don't have those in Sweden! I clean out a small spray bottle and put oil in that. Works fine. Or just pour oil some into a small glass and dab tissue in it to spread. Or use your hands! Just be careful to not overpour.

@ericrojas8681 4 года назад

Finally!, I can see someone that can explain briefly and effectively a recipe, thank you for sharing this, I will give it a try

@patbiesheuvel9490 2 года назад

Ethan, I like the french baguette-- I call it a sweet baguette-- as opposed the a San Francisco sour dough baguette. What do I need to add to this recipe, if anything, to make it more along the sweet baguette lines?

@alfasix57 4 года назад

Excellent video! I appreciate you showing specific angles to help communicate what we should be looking for. You make it seem accessible enough for baking impaired folks. Definitely goinhg to try this recipe. KEEP IT UP!

@Kie-7077 4 года назад

Why does salt elevate blood pressure? When you eat too much salt, your body holds on to water in an effort to dilute it. This extra water increases your blood volume, which means your heart works harder because it's pushing more liquid through your blood vessels. More strenuous pumping by the heart puts more force on the blood vessels. Over time, this increased force can raise blood pressure and damage blood vessels, making them stiffer, which increases the risk of stroke, heart attack, and heart failure.

@zafenatpaanea8340 4 года назад

RANDOM, but useful

@hadleygustin9230 4 года назад

I have a heart condition and so i cant eat really salty foods

@DAntior 4 года назад

Not sure where you went to culinary school but you do not need to bloom instant yeast.

@jlwebster9 2 года назад

I was hoping you'd demonstrate with a stand mixer

@danielr5805 4 года назад

Trying this right now! Currently on stretch 3 hoping for the best! Looks like a great recipe 😋

@mh_vegas Год назад

Awesome! One thing that has saved me some waste is using the lids for these pyrex bowls 3:37 instead of plastic wrap. If you don't have lids for yours you can get them separately.

@janekailey2173 4 года назад

Apparently, no one has actually tried this recipe and method here. 🤣

@Celticharper 4 года назад

I have just finished making this bread and it is delicious. This will be a staple recipe for me in the future, quick easy and delicious.

@untouchableisRK 4 года назад

You're right. But what matters to everyone is the "great" discovery that translating his name from Polish is "bread man"-

@markmontanaart 2 года назад

You are GREAT! Definitely one of the best cooking channels on RU-vid. Food Network had better offer you a show before your channel puts them out of business. Even though I usually hate following a recipe, I followed this one to the letter (except I didn't smash my proofed baguettes with a cutting board... maybe next time). Also, I used my cast iron pizza stone instead of a baking sheet, which worked out great. The baguettes turned out insanely good. I can't believe how simple this was every step of the way.

@jeandupont9664 3 года назад

Love your video! I've been starting to bake for a few weeks now and the fact that you explain all the factors of breadmaking is just great! Helps us understand and adapt our bread!

@lisaspeer3555 4 года назад

Help!! So, while the first three baguettes are baking, what’s going on with the next three!?!...is it ok for them to just sit out until the first batch is done!?! Also...could you PLEASE convert your recipe to measurements I understand (without a scale) ie...teaspoons, cups etc 😊😊 I NEED these baguettes in my life but I’m not a baker....YET 😊😊

@cyklandetidsoptimisten 3 года назад

Buy a scale. It will really help getting consistent results and doesn’t cost much to buy. You also don’t have to clean a bunch of cups, teaspoons after every bake. Good luck!

@phlarrdboi 4 года назад

Okay, another one of your recipes goes onto my must try list. You're keepin me busy man! also, fun fact I would call that size of bread a 'déjeunette' - which would mean like a lunch-ito. Little bread for lunching to :)