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Step-by-Step French Bread Tutorial, with Sue Becker and David Becker

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Sue Becker and David Becker show just how easy it can be to make French Bread from freshly-milled grain. This step-by-step tutorial is sure to leave us inspired and wanting more! Scan the QR Codes in the video for additional product information or follow the links below.
Product Links:
*Please Note that prices and products shown in this video are subject to change over time and may no longer be available for purchase or at the advertised purchase price.
WonderMill Grain Mill: bit.ly/shopwhispermill
Capresso Water Kettle: bit.ly/capress...
Honey: bit.ly/honeyby...
Instant Yeast: bit.ly/instafe...
Zojirushi Bread Machine: bit.ly/zojirus...
Emile Henry Baguette Baker: bit.ly/baguett...
EZ Dough Rolling System: bit.ly/ezdough...
Dough Divider: bit.ly/scraper...
EVOO Sprayers: bit.ly/oliveoi...
The Essential Home-Ground Flour Book: bit.ly/essenti...
USA Pans: bit.ly/bakingw...
S.A.L.T. Sisters Blend: bit.ly/3Kpe6YU
Cretan EVOO: bit.ly/cretanevoo
For more information on the benefits of REAL bread - made from freshly-milled grain, visit our website, breadbeckers.com. Also, watch our video, Only Real Bread - Staff of Life, • Only Real Bread - Staf... .
Follow us on Facebook @thebreadbeckers and Instagram @breadbeckers.
Listen to Sue Becker's weekly podcast, Sue's Healthy Minutes. This podcast can be found on our website at www.breadbecke... and on any podcasting platform such as, Apple Podcasts, Google Podcasts, Spotify, Alexa, Siri, or anywhere podcasts are played.
*DISCLAIMER: Nothing in this video, demonstration, presentation, or on our website should be construed as medical advice. Consult your health care provider for your individual nutritional and medical needs. The information presented is based on our research and is strictly that of the author and not necessarily those of any professional group or other individuals.
#frenchbread #homebaking #howtobake #bakingathome #freshbread #bread #freshlybaked

Опубликовано:

7 авг 2023

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Комментарии : 56

@iarahenderson2997 11 месяцев назад

Love Ms. Sue, but being in store and seeing David a lot there, have exchanged a few words with him and in every single word he has so much to teach. Would love to see videos of his own recipes here too, was present in a class recently, and love the way he looks to his mom, what a blessed family!

@BreadBeckers 11 месяцев назад

Thanks so much for sharing and thank for your very kind words. I will pass this comment on to David. I am sure it will make him smile.

@mishellekochel4510 Год назад

Thank you for the dual camera views. Very helpful.

@BreadBeckers Год назад

Glad it was helpful! Thanks for commenting!

@k.p.1139 Год назад

OHHHHH, If I didn't already have supper made. 🤣🤣Thanks Sue! My family is going to love this one.

@BreadBeckers Год назад

Excellent! Thanks so much for commenting!

@marymeadows3027 Год назад

Love this! I learn something new every time I watch a Bread Beckers video. 😋

@BreadBeckers Год назад

We're so glad that you were able to watch and learn. Thanks so much for commenting.

@lisaallen2539 Месяц назад

This recipe turned out great. It was my first attempt and it really was crispy. I didn't have the correct pan but did cook it on my pizza stone.

@BreadBeckers 27 дней назад

That's great news! Thanks for sharing it with us!

@user-jb6jn2ut9x 6 месяцев назад

I don't have a bread machine , hopefully yall have a video on kneading by hand.

@rebecaluisacevedo1135 Год назад

I’m drooling 🤤 over here!! Wishing I was there with you guys. Super easy and simple. Thanks for sharing 🥰🥰

@BreadBeckers Год назад

Thanks for watching! So glad you loved it!

@enidortiz3457 Год назад

Thank you

@BreadBeckers Год назад

You're welcome

@suemerritt1679 Год назад

So glad to see you both in a new video! In your co-op. Love your products, especially grains, olive oil and honey! Can't wait to try this. How long did you knead both times? Love y'all 🥰

@bethp8436 Год назад

I was wondering the same thing about the kneading times? I have the Ankarsrum mixer.

@BreadBeckers Год назад

The knead times are only a few minutes long - just long enough to get all the ingredients mixed together well. Hope this helps.

@nccgolden3626 4 месяца назад

Thank you so much Sue, Dave , n Bread Beckers staff. Would Sue recommend using butter instead of oil. How would affect end product☺️? Thanks to Sue Beckers bid rob the Truth about Wheat I’m now in journey to learning how to bake n use FMF. Also, I noticed on Emile Henry site they show flouring the bottom of cloche and see here Sue doesn’t grease or flour. So glad I saw this n amazed it didnt stick Thanks so much. God continue yo richly bless you Sue for your commitment n passion to share truth n equip others

@nccgolden3626 4 месяца назад

Also Sue mentions about the window with yeast to be able to let it rise longer but I’ve heard that over rising can cause bread to cave in or collapse. So how do you know how long a rise is enough or not to much or not enough??

@BreadBeckers 4 месяца назад

Hello... For your rise question, just allow the dough to rise until it's doubled in size. Anything beyond that will form larger air pockets, and this is why the dough falls during baking with over rising. For the oil question, please take a moment to listen to Sue's podcast. She talks about fats and oils in the episodes linked below. Hope this helps! breadbeckers.libsyn.com/89-sues-favorite-fats-for-baking

@joangriffin954 Год назад

Love all your video's. I just order your wondermill today. We live in Ms. And hope to come visit your store when i can talk my husband into it. God bless you and your family.

@BreadBeckers Год назад

So glad that you're getting a WonderMill! We would love for you to come and visit our store! Thanks so much for commenting!

@Thisisit120 Год назад

Oh my so good to see the two of you.🫣👍🏼

@BreadBeckers Год назад

Thanks so much! It was fun!

@lisaallen9609 Год назад

Love this video- can’t wait to try your recipe- going to go get out my book - thanks for sharing 😊

@BreadBeckers Год назад

So glad you enjoyed it! Thanks for letting us know!

@Msaltares91 Год назад

Great video makes me want to make some now

@BreadBeckers Год назад

Go for it! Thanks so much for letting us know!

@janetschwarz2922 Год назад

Excited to try the french bread! Thanks for the tip on which grain works best. Love having the two of you team up! Wondering if you split the dialog and tasks evenly - even leaving open space with no talking - so we could catch up with what you are doing and saying - - - maybe even leave some space "unscripted" which is how most of us are in the kitchen when cooking with someone. Leaves space for new observations and insights. We have 5 grown children with 20 grandchildren. All our kids cook and bake. Wondering if you would draw more of this crowd in with David cooking and you collaborating, so they would know this is "do-able" even if you are not an "expert". Sometimes too much information to take in. I will get out my Essentials Book and give this a try! Thanks for the demo : )

@BreadBeckers Год назад

Hi... Thanks for commenting.

@rode-o5206 Год назад

David is a good observer. I was wondering if he ever was going to talk. Excellent video of how to make bread though. 😄

@BreadBeckers Год назад

Thanks so much for commenting. Glad you enjoyed it.

@rode-o5206 Год назад

You're welcome. Watched all your previous videos and now I only use fresh ground grains. Your information on the goodness of whole grains vs white store bought changed my way of eating. My granddaughter asks for me to make her "soft bread"! ☺️ So I have healthier bread for my family too. Thanks so much and I bought your book too.

@sammysue7 2 месяца назад

Question...you talk about "gluten free" and how it is a myth. I've been trying to figure out what you meant. I went GF about 10 years ago. My pain went away and my energy went up. Anyway, my family has been watching and learning from you about milling and here is my question: Do you mean that it isn't "gluten" that bothers people, but the fact that they separate so much of the wheat that it causes issues with the intestines, etc? With my ADD I have a hard time watching long videos, however I find your videos very interesting and packed with info. I'm taking notes and hoping and praying to get the mill and wheat soon. My big concern is the gluten issue when we do get it. What do you have to say about that? I believe you are an answer to my prayers and hope I am right. Thank you!!!

@BreadBeckers 2 месяца назад

Hello. Thanks for asking. Please take some time to listen to Sue's Healthy Minutes Podcast - particularly episodes 7, 58, 112, 113, and 114. We feel that these episodes will be very helpful and encouraging for you. We also have a short video on gluten as well. It can be found here - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_5qI7a_IB70.htmlsi=fZTqrt9aV_M9bJ0d.

@raimundalinn1504 6 месяцев назад

Lovely I can waiting to have class with you

@BreadBeckers 5 месяцев назад

Thanks for commenting!

@debrapaulson7882 8 месяцев назад

I weigh my total dough then divide that weight by the number of loaves I want to make.

@BreadBeckers 8 месяцев назад

Perfect! That's a great way to get the perfect size! Thanks for commenting.

@bcfran3g844 5 дней назад

I wish you could also weigh ingredients

@JamesTyler000 11 месяцев назад

Question...I used the 4.5 cup recipe and have the zojirushi BB-PAC20 model set up for Knead only. After the cycle, the dough was so wet I ended up having to add a cup and a half more flour. I live in the dry climate of Phoenix, so humidity is not the issue. I used Redmond salt, EVO, and for yeast I used Fleischmann's for bread machines - rapid rise. Any thoughts as to why soooo sticky?

@JamesTyler000 11 месяцев назад

I figured it out on the second round today...definitely like using the kitchen Aid stand mixer for this much better. The next adjustment will be less time from shaping to putting them into the oven. The other change for me will be more baking time. I am using the same vessel, but it did not crust enough with 10 and 20.

@BreadBeckers 11 месяцев назад

We're so glad that you were able to figure it out! Thanks so much for letting us know and for telling us what you did to fix it. I'm sure others will benefit from your comment as well.

@joycewilliams801 6 месяцев назад

How do you program your machine for knead only?

@nccgolden3626 4 месяца назад

Bread Beckers has a video on Zor with Ashley McCord (Sue’s daughter). There is one in programing

@joanking6546 Год назад

Do you keep the lid of the baking vessel on for the entire baking time?

@BreadBeckers Год назад

Yes, It stays on for the entire duration of the bake time.

@lauratempestini5719 6 месяцев назад

What kind of oven would you make a nice bread?

@BreadBeckers 5 месяцев назад

The best oven to use is the oven that you have! 😉

@Nursebarbrn8520 Месяц назад

I followed along with the recipe in the book and I did not have success with it. There doesn’t seem to be a high enough percentage of water. 500ml of water for 1250g of flour is only 40% hydration. Seems like it should be much higher.

@BreadBeckers 13 дней назад

Depending on where you live and where your grain is sourced, you may need to add more or less water than the recipe calls for. Feel free to make any adjustments that you need for your baking and place of residence.

@vantinamanley4709 Год назад

I am finding when autolyse is done the bread falls while baking. But if done without autolyse the bread is fine. I wonder why?

@Yoda63 Год назад

Collapsing is probably because of over proofing or weak gluten formation. My guess is it’s over proofing bc the yeast has longer to ferment. I would try a shorter final rise time. Weak gluten could be coming from too much water (or not enough flour) since the textural cues for how much flour to add are different when you have the fully hydrated sponge. The only way to know if your hydration is different would be to weigh your flour with both methods to compare.

@BreadBeckers Год назад

Thanks so much for your question. Hope the answer below helps.