How To Make Traditional French Baguettes At Home 

“That *you* can make at home” “So im just gonna use my mill here”

Accounting for the opportunity costs, every baguette now costs $72.35

I always complain how expensive baguettes be in bakeries but after this video I think baguettes are kinda underpriced

Isn't it easier just to move to a new house near a French bakery?

Me alone in my college dorm at 5 am eating microwave mac and cheese: yeah this looks easy

Yo Josh, I've been slappin and folding for 3 months, when do I stop

I genuinely came here with the intention of making these. Now I just think it's easier to leave all my life behind and move to France.

joshua: “it’s actually surprisingly easy!” all of us: oh cool! the video: all of us: oh.........cool...

That B-roll caused Ratatouille to play in my head. "How can you tell how good bread is without tasting it? Not the smell, not the look, but the sound of the crust. Listen. [bread crackles] Oh, symphony of crackle. Only great bread sound this way."

I feel like this would be Charles Boyle's favourite RU-vid channel.

I came to see your steaming method (very impressive btw) and If I may, I'd like to give you little tips I learned working in a french bakery. Final temperature of your dough must reach a 23-26 °C at the end of kneading (ideally 24 and yes even by hand). As it is kneaded by hand you want to give it a maximum of strength before the final shaping so maybe introduce a tour or two (simply fold your dough on a floured bench North South West and East while degazing your dough a little bit) just extend a little bit your proving time. That will improve your ears on your final loaf. In your preforming stage a ball is not bad but an oval shape is preferred so you can extend your dough with less manipulation and less risk of braking your bread and the nice tension you created. Give a nice key to your bread don't be afraid to really close your bread and keep your key really under so your bread will really rise. Cup your hands to keep a round shape while your extend the dough. Finally your scaring, try to keep it less profound more horizontal and angle your blade to puff up your ears. Really nice videos and the word is couche (like koosh not couché). Cheers

How to get baguettes. 1. Live in a Mediterranean country 2. Walk 2 minutes 3. Buy a baguette for 0.40€

Joshua: dont you love the smell of fresh bread Me: wouldnt you like to know cabinet boy

Am I going to make this? No. Did still love video? Yes.

I am making these baguettes for the second time. Sensational! The first batch vanished in a flash. Very nice with cheese, jam, anything. Very light yet chewy texture, large eyes, crunchy crust, a delight. My son's girlfriend is French and she loved them. Thank you for the recipe and easy to follow video

I finally tried these, every one of the many steps, exact measurements....and they were perfect. The crust was so crunchy and crumb was so flavorful and perfect. Thank you Joshua Weiss man. Thank you. I feel like a pro 🤓🥖

I always learn so much from your videos, Joshua! I also wanted to let you know that your videos contributed so much to me finally deciding to pursue my lifelong dream to work at and eventually own a bakery. I've tried to make so many of your breads and despite messing up a bunch, I followed your advice to keep practicing and girl she's getting better and better at making bread every day! I've been working at a bakery for three months, too! Keep doing what you are doing, keep the long hair, and thank you! I'm grateful for people who create videos and content filled with inspiring passion like you.

if you don't want to use sourdough starter, you can use fermented dough (just make a simple dough - flour, salt, water and yeast then ferment it overnight in the fridge, it usually lasts a week or two before getting watery and smells like alcohol), baguette with sourdough is delicious but that one is also quite delicious 500g bread flour (lys d'or flour) 320g water 10g compressed yeast/4g active dry yeast/3.3g instant dry yeast 10g salt 100g fermented dough base temp: 50C (to determine to water's temp) how to calculate: flour's temp + room's temp = x base temp - x = water's temp btw you can use the baguette's recipe to make fermented dough(minus the fermented dough), just make a half recipe from it, simply knead the dough until smooth, round it, put in a bowl and wrap with plastic wrap (touching the dough) + another one to wrap the bowl (you can also use a disposable shower cap to wrap the bowl, use a new one though lol) steps: for machine (stand mixer, dough hook) 1. put water in the bowl (keep 50g) 2. add flour 3. put salt and yeast (don't mix them) 4. mix for 3 minutes on low speed, add fermented dough after 1 min of mixing (btw you can use scissor to take out your FD, simply grab some and cut it and weigh) 5. add the 50g of water on the last 1 minute (of the 3 minutes of mixing) 6. mix for another 7 minutes on med speed (scrape the bowl once in awhile) 7. final dough temp should be around 24C and be smooth (not sticky too) 8. divide the dough (prolly around 300g ea) (when dumping out the dough from the bowl, keep it kinda square-ish (spray some water on the workbench so the dough won't stick) 9. pre-shape the dough (like 8:00) 10. first fermentation at 18C (put on a wooden board or something, flour the board & dough and cover with a plastic cover) for 50 minutes 11. prepare couche cloth (fold 3cm on one side) 12. shape the dough (hard to explain but you can see how Joshua did it) 13. ferment at 18/20C) for 1h15min 14. dust w/ flour (lightly) 15. score it in an slight angle (this is also hard to explain but if you score it correctly, it'll open nicely) 16. bake (i reckon you can follow the temp Joshua has provided) if you have a bread oven, it's 258/257C for 20 mins (press steam 2times right after putting the bread) NOTE: you can use a reusable plastic or something to cover the fermented dough/the baguette dough, just make sure it's food grade and 18C is quite cold to ferment but it's nicer to have a slow fermentation rather than a quick one to develop more flavour sorry for the long comment! i was thinking of sharing the measurements but it's kinda weird if i didn't give the steps so i did...sorry for writing a recipe on your vid but thanks for another informative video!

Joshua, you are seriously the man. You’ve definitely changed up my baking game. I really love the skill I have learned - sharing it with my loved ones and I feel like I owe you a word of thanks. So, thanks man. Your channel is rad.

I've been baking for years, so when you started talking about sourdough and the starter i had *absolutely* no idea what you were talking about, i can't wait to master this bread!

I began a starter 2 weeks ago just for this video. I made my dough, hydrated it, finished my dough, left it in the fridge for EIGHTEEN HOURS, I cried as I rolled out the actual baguette shape, and now I’m waiting the 2 hours for them to proof in their shape. I need someone to tell me how to preserve those baguettes until I die !!!!!!!

Me: ”Oh I wanna learn How to make baguettes!” Also me after having watched this video: ”Nope.”

Dude, you're a proper legend! Every time I find myself looking up a video on how to do something in the kitchen, you're at the top of the list with a clear, easy-to-follow guide. Thank you much, my friend!

Title: “at home” Recipe: “in some fancy ass Uber traditional French kitchen that’s been operational since the French Revolution in the middle of marseille”

...we now all realize how grateful we are that bread is at its current price- whether that be expensive or cheap.

Me: oh I can’t wait to do this! This is gonna be great Josh: Your gonna need a sourdough starter Me: I’m out

I have watched this video, step by step over two days now. I wanted to thank you for this recipe and lesson in patience. They are proofing now and they are baking soon :)

This is an awesome recipe, with all explanations, techniques, tricks(steam over). Never baked before the pandemic this is my second attempt. Soooooo delicious with a potage parmentier . I live in Canada and we keep the house cool, so to help speed up the rise I put it in the oven with the light on plus my frying pan filled with hot water. Thanks Joshua keep it up

created Baguettes, *CRUNCH INTENSIFIES *

You forgot to mention the importance of sprinkling flour on the crust of the baguettes before baking. This along with the steaming helps to form that crunchy texture in the crust!

Made these and super happy with the outcome!!! They are delicious. Froze 5 of the 6 loaves and will eat them all eventually. Thanks Josh!!

By far the best baguette I have ever made. The crumb, the flavor, the crust. Thank you are a bread God

The real deal... I've been waiting for this beauty for a while. Much anticipating the macaroons.

"Don't cry, whatever you do, don't cry." - This should be the first tip for baking bread XD

I did it! You can cut a lot of corners and just use his handling techniques. His looked plumper, but I got some decent demi-baguettes. I haven't made much bread, and don't have all the gear that he does, but I got by on just a bowl, rubber spatula, and a lot of kitchen towels. I managed with active dry yeast and slightly longer proofing times. Thanks for the great video!

Ofc I'm bringing all of his videos now Wel done RU-vid recommendations ... You did it again God bless you man and keep going strong

Haha jokes on you, I literally live in France across a bakery that makes baguettes. But I am still gonna try this and make my own. Merci for the recipe!

Hey Josh. Sweet videos. Congrats on 100k!

one of the best video on UT - educational, entertaining, compelling. Thank you

Awesome video!! I would never in my best day attempt to do this, but what I’ve learned is all the dedication bakers do to make a nice baguette like those! And maybe understand the price different between a cheap bread and a more expensive one. Keep up the amazing work.

Never a big fan of bread of any sorts but all these baking videos are making me start learning and making my own loaf😂😂

*Notification of new video from josh *instantly hit like button *sit back relax and watch the bread rise

Just discovered your channel yesterday and I've been binging all of your videos ever since!! Love it :)

Wow!!! Thank you for sharing. I will try these soon. Just so you know- your bagel recipe is a family favorite now. I make them every Sunday for my family!!!!

Me: *sees this video* Me: *screams*

Learned so much from watching your videos. Just landed a job at a bakery. Can't wait to expand my baking knowledge. Wish me luck

Trying this out this weekend. Thank you sir, I cannot wait!

This has become my new favorite RU-vid channel to watch at 2 am when I am in no need to bake bread. Will I be baking bread after watching this.... not sure..... will I be imagining myself as an awesome professional bread maker with high tech bread making kitchen gadgets like yourself- yes ....now I’m off to my bread making dreams~ zzz

@ Joshua Weissman, you comment on not being wasteful so I thought I’d share a few things I’ve started using to cut down on waste: I’ve been using hair processing caps for the bowls - bought a 100 pack on amazon (these are basically just shower caps, but you want “hair processing caps” because they’re larger than shower caps to make room for all the foil we put in our hair when we us gals get it colored...). I’ve been able to use one cap over and over and over - in fact, I bought these about three months ago and I’ve only used two caps total - huge huge clean film saver. But for air tight options, I bought on amazon 18x24 2mil ziplock bags... they’re huge, they seal airtight, and again, I can reuse them frequently also cutting down on clean film ^^ actually these two things don’t just cut down the clean film, they eliminate it entirely. There’s eventual waste, but like I’m talkin a .0000-somethingeruther’ wastes vs what gets wasted w cleanfilm. Hope I’ve helped!

The return of the sourdough! Yuss!

Just got my first big girl mixer and I’m so thankful I came across a fellow Texan!! Ahh I can’t wait to use ur recipes!!!

I am so happy I found this channel... bru your detail is amazing 👏🏻

Wow dude, that is some good work. Congratulations.

Let's get this bread 😍

I love your videos! I`m learning so much about things I didn`t think I could make at home. Thank you!

Glad to find your channel. Simply the best!

Thanks! Now I feel that the money spent in the bakery are totally worth it

I didnt realize how tense i was till the b-roll came on and all the muscles in my body relaxed

Finally!! I was looking for sourdough baguette recipe everywhere, thank you so much :)

I love you so much!!!! I’ve been looking for this guide foreverr thank you!

instead of using plastic wrap, consider using an elasticised plastic shower cap - I saw this on John Kirkwood's channel and it works very well. They are stretchy and when placed over the mixing bowl do a very effective job. Keep up the good work, I really enjoy watching your channel.

If your clingfilm doesn't stick to the bowl, wet the sides of the bowl with a bit of water and voila airtight!

Awesome video! You did a great job showing technique and fine details!

I just want to say I've been here since before this guy blows up. Great Explanations and videos, I enjoy your channel Joshua.

me at the beginning of the video: oh wow! I can make baguettes for my friend me at the end of the video: oh... well it was a nice video..

Omg, you're so cute. And thank for bringing back memories, working in a french bakery back in college

Amazing final product, tried your recipe for the first time and i will have to say this is the easiest recipe and directions to follow and turned out so so delicious i was soo happy thank you .

Super glad you did the crunch at the end

I made this and I love it so much! I'd like to make it again this week, but I want it to have a stronger sourdough taste. Is there a way to adjust the recipe without compromising the end product?

Dear god... been waiting for this recipe for weeeeeeeeeks. Living in Belgium so I know what a good baguette looks like. You fucking nailed it 🎉🎉

Josh you rule the baking world! King ..king ...king

I so want to make these. My starter should be ready now. Can’t wait. Hope my first attempt isn’t too shabby.

Bread making is extremely intimidating to me. I can cook almost anything and it be pretty good, even cakes and pastries, but slap some flour and yeast in front of me and I fold. It’s hands down the most complicated category of cooking/baking.

A heart from Mr. Joshua Weissman will really motivate me to do this

I was literally thinking of making baguettes just a couple of days ago! Thank you Joshua 😊

Made 'em today (started it Wed PM, I think!). THANKS, Joshua! Really not a lot of hands-on time, once you get it all organized, and you can use the fridge at a few points to allow for some schedule flexiblity. I used KA bread and KA white whole wheat flours (einkorn is on order!) The loaves had EXCELLENT crust, crumb, texture, crunch-to-moisture, and flavor - though the shaping will take some more practice to get consistent. I've eaten a lot of baguettes and sourdough bread over the years, but I can't remember having a better loaf anywhere, anytime! Can't wait to get the shaping zeroed in after a few more batches! I fully baked the first three (and ate one with butter and salami as soon as it cooled), then par-baked the second batch for about 25-30 minutes total (internal temp 210°) and froze them so I could have some "fresh"-baked loaves again in a few days without starting from scratch. I used the following shaping method, though, rather that yours, and was happy with the results: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-xlN5CgQcvAg.html "How To Shape Baguettes" --Markus Färbinger (île de païn bakery and Café, Knysna, South Africa) Next time I will use two pans of lava rocks, both preheating at same time for an hour - one for the first batch and the other dry-but-already-at-temp to stream the second batch. After pulling the rocks and dropping temp to 435° to finish the first batch, returning the then-cooled rocks to the oven and getting the temp back up to 500° resulted in way less sizzle the second time arounx, as they would not heat up that fast. Enjoyed this and your other recipes a lot. 😉

Joshua when making thumbnails Sees contrast at 100% "That is insultingly low"

Roll that beautiful baguette footage! ❤️❤️

I've been living in France since 2009 and I've got to say that you've nailed it. These are legit French baguettes. Ca, oui.

love your videos! thank you for posting them. I will be trying these in Mexico City this week. Cant Wait!!!

Him: Guys, this is REALLYYY simple. Everyone: Ok... Him: Just grab your Couchééē Everyone: 🤦🏽‍♂️ SLAP. AND. FOLD.

I’m pretty sure this man has every kitchen gadget know to man

My wife made these, 100% by your recipe, including your starter. They are as good as any I have ever eaten. Perfect, I'd say. So, thank you sir! :)

love you crushing the baguettes and enjoying the sound. genius!

Someone else shops at ❤Breadtopia!❤ Great job! You know what is a super nice thing to use instead of a towel. Is in old tablecloth. After years of use any lint had come off of it is gone. But the nice thing about using it is all the wonderful memories you had at dinners utilizing that table cloth. While you're making bread, strudel, whatever you think about them all!

When I worked in a French bakery, one thing my chef told me you can tell how old the baker is by the color of the baguettes are. The darker the bread the older the baker! Lol

I use heavy Linen as a Couche and with that you hardly need any Flour. I also used a couple of old broomstick that I cut into size as a spacer for the mini baguettes. Makes life so much easier. When I make 90 cm long Baguettes, I have a 1m deep, wood-fired oven, I use a old metal roof-sheet to rest the baguettes in, with long, narrow, individual couches for better and easier transfer onto the baking tray. I also use the roof-sheet when I make more than 4 mini baguettes.

Super. Thanks Joshua. Great job and superb presentation.

i use my Anova sous vide machine like a fermentation station i just set de machine at 80f then drop the glass bol in the water. Voilà!

I would love to see you do a dinner all from scratch that you would do for date night with your girlfriend.

I love you! Seriously glad my fellow baker friend enthusiast introduced me to your channel. Thanks for sharing!

Mine is in the fridge now, excited!

woah, you're in Texas?? I'd recognize that HEB logo anywhere!

Joshua, please try to use a topper/lid instead of plastic wrap. You know, we need to care of the world. Thanks for your vids! ;)

I watched a video of you like 3 hours ago... I’m on a sweet binge right now 👌🏻 you gots yourself a new sub dude 🤘🏻

I’ve been on a bread making binge for the past several days currently marking brioche this is my next tsrget

“Don’t cry, whatever you do, don’t cry” 😂

Josh: Don’t cry, whatever you do don’t cry Me, after hearing that bread crackle: d-do happy tears count??

I don’t even like cooking -sorry- but i like watching your videos so much!! Even this one i know i would never do even the half of it but watching you do it is so satisfying. Its obvious that you make a lot of effort to give us high quality videos about cooking, and your filming is soo good Thank you so much for your hard work 💗 Forgive my english if it was bad 😅 Ps: you deserve over a million subscriber!!

I recently got my hands on a starter, and am currently working on perfecting my sourdough recipe - can't wait to check out your other videos, and to attempt this once i become a better baker!