Thank you so much for your videos from France! Season 1 was absolutely lovely and I'm enjoying every minute of season 2. Again, thank you so very much, Beth!
I love all your videos, Beth, but this one, with the history lesson AND recipe was a favorite! I’ll be showing it to my children so they can see how wheat was originally turned into flour. 😘
Loving your videos! You tube recommended your videos to me and I have really been enjoying them. I love to bake and have been grinding my own grain (Montana wheat in my case) for over a decade now. I loved your tips for french baguettes.
Another wonderful vlog! What a great camera lady too😉 I am definitely going to make this but I’m sure the reason it’s so good is because of the flour. Thank you again Beth! Really enjoying Your vlogs from France .
I have to tell you...I have tried for so long to make french bread and it was NEVER crispy on the crust...WELL...I did it your way, but I put the water on the lower rack and the bread above it so the bread had more room to brown evenly and it was FABULOUS!!!! Merci Beaucoup!
Your daughter is doing an excellent job of filming. At first I thought your French episodes were being shot by professionals! Is she thinking of attending film school eventually? I'm also enjoying the episodes themselves, but wanted to let you both know what a good job you both are doing on the technical side.
Beth, your French baguettes look absolutely beautiful and elegant, my friend. Merci beaucoup for being such a beautiful and wonderful friend over the years. I'm looking forward to seeing your fall desserts soon.
Very nice video Beth! I think you would love visiting The Netherlands! They have here so many windmill. Really amazing! By the way, I am going to try this recipe! Thank you very much!
Have to say that this is the best baquette video I have ever seen and I have seen tons!! Good job!! And kudos to your young camera person there! Excellent!
Well, there goes my keto! 😂😂 Ordered a baguette tin so I’m going all in for some real bread! Your bread looks so delicious and I’m not even a bread person! I need that, though - it just looks too crusty and pillowy to resist. What an interesting place! I was surprised by how compact it was. Love the louvered sails and the ingenious cloth and bell fire prevention, early warning system! I have visited mills here in the US, but all were powered by water wheel or horses/mules, so I found it interesting to compare the two. Thanks for the tour. I really enjoyed it!
You are making me soooo hungry. I can only wish that I was born and brought up in France. I loved Paris and just know I would fall in love with the countryside. You are so informative and a perfect chef! I love all your videos, Beth. Enjoy that beautiful country!
We're probably all drooling watching you make that wonderful bread! Nothing like a French baguette. The flour in the U.S. is different and doesn't bake with the same flavor as French flour. It just isn't the same no matter which flour I've tried.
Bravo, A real tour de force. These travelog - how to act like a local, where to shop/eat, how to remodel and of course how to cook and bake like the French do. Your videos bring back so many fond memories of my previous visits there, plenty of time in Paris and not near enough in the off the beaten path places where you can really enjoy the French lifestyle. Terrific work - thank you for sharing your wonderful vacation and adventures. .
Aww thank you Robert! I'm so glad you have been enjoying them! Yes I find once you get outside of Paris the real adventures begin lol! Not always easy to navigate and get there, but 100% worth the adventure for the experiences we'll learn! :)
I made this today, it was my first attempt at any type of breadmaking. I followed your recipe to a T, they baguettes were absolutely delicious!! Thank you!
Thank you so much for this video, Beth - it was so fascinating to see how the flour is produced in the moulin! Thank you also for showing us how to make this amazing baguette too - it looks so delicious!
Nothing better than an authentic french bagette! Once it cools down here in the CA desert and I can use my oven again...I will be making these. Do you know if the mill ships their flour internationally?
Love your videos! Silpat makes a counter size silicone mat. Nothing will stick to it. I use one to roll out breads etc. uses minimal flour and easy clean up
Oh Beth. I couldn’t find the recipe so I used King Arthur baguette recipe. Not enough info and my baguettes ended up in trash. Monday I plan you using your recipe. I’ll follow everything exactly except KA flour. I ordered the baguette baker. Post later and look forward to this weeks experience.
I mean, you can tell the quality of that flour is WAY better from what we get in grocery stores in North America! Just look at the colour of that bread! Yum, yum, yum!!
Wow, I'm impressed. In all the years I've been to France I've never tried to make a baguette, thinking that it was so difficult to make a good one. You make it look easy so have inspired me to have a go next time I visit. I'll buy some local flour and yeast . Oh, I do feel for anyone who is celiac in France.
What a wonderful visit to the windmill, so interesting how every part worked together and that flour was amazing! Hope you stay all summer! Any thoughts on moving there permanently?
What kind of wheat was your flour made from? The hard winter kind, or the soft summer, or... maybe something else entirely? (Thank you, your method of explaining is BRILLIANT!)
Oh how wonderful this was! Thank you so, so much Beth! the moulin was absolutely fascinating, and you’ve given me courage to try a homemade baguette. My son has a peanut allergy, which prevents us from buying bread like this in shops. I always thought baguettes to be “out of reach.” Not so anymore! Merci ❤
Hi Beth, WOW Loved getting to see the mill. So interesting to learn how it functions. I don't fly so I'm getting to see France with you as my tour guide. I'm looking forward to our next Adventure. Thank You!
Yum !! Love the tour and how wonderful to get great flour like that ! Do they ship ? The website is all in French , I’d love to order some of that flour . Love all your videos 🤗
The visit to Le Moulin was very interesting! That baguette looks soooo good (and sounds good, too!). I may just have to go our local French bakery tomorrow and buy a baguette (not up for making one from scratch just yet).
Love your videos…..that French flour and yeast make all the difference. I am half French and my mom use to tell me the flour in France is really good. Cheers from Camarillo, CA
Yes it really was impressive how the results turned out so great! Now of course I’m curious to try in the states to see if I can get the same results! If you guys try it with American products please let me know how it turns out!
Yes it really was impressive how the results turned out so great! Now of course I’m curious to try in the states to see if I can get the same results! If you guys try it with American products please let me know how it turns out!
I am absolutely loving your videos! They are getting me so excited for my trip to France next week. We are going to Paris and then on a river cruise to Normandy. Where might I find a fancy cookie or tea tin for my mom?
Fabulous video Beth..thoroughly enjoy it! How do you like using the scale & weights for ingredients? I believe the best way to bake! Thank you for sharing ❤🍁
I have a question and a suggestion, Beth. It doesn’t look like we can order the flour from this mill. 😭 Do you have a suggestion as to where we can order similarly minimally-processed French flour from, a French exporter? (I hope, I hope.🤞) And, would you consider becoming an importer for certain products that you show us in your videos that we covet? Access to getting the products through you by a special VIP paid membership service to make it worth your while? 🙏🏻
I’m so glad you’re enjoying them! They’re so fun to film and put together for you guys next weeks should be a good one too a seafood party for 10 with some of my french family!
OMG! Amazing! This video is so entertaining and enlightening! I wonder if I can use 00 flour, instead of regular AP flour in the US? 00 flour is what Italians use to make pastas. Just curious! Thank you Beth for your fun videos.
I would actually try bread flour since 00 flour is more for pizza and pasta because of the lower gluten content. Or try it with both and see which one you like better! So glad you’re enjoying the videos!
It looks so good… I had watched so many different people doing baguette and don’t dare to do it…lol because I know we don’t have the right flour! What flour would you recommend here in state ?
I would think the flour would be closer to bread flour since 00 flour has a bit lower gluten content. Yes I asked if they shipped to the states and unfortunately they don’t ship outside of France.🥲
