How to bake french bread Videos

+Pragati Awasthi Probably the most frequent criticism here! That's what growing up in the Great Lakes region will do to you.

+Rafael Mendoza More time optimization! Thanks.

+Alexsandra Chavez Not in this video, but I often do spray the loaves with water. Helps make them crisper.

+Mark Schaffer Lots of things to try. 1. Bake at a higher temperature. 2. Use steam by throwing some ice cubes in the oven. 3. Brush with an egg white/cold water mix before putting in the oven.

+Sam Jones Yeah, I have a problem with too using too much salt. Salt also reduces the gluten formation so you get a better crumb with less salt.

I actully talked to my bakerie and he to me that they make the bread fresh and keep it ... to keep iit moist for 25 minutes than right in the oven

+Renee M I know, I know! I have to learn to bake using less water. Don't forget, the whole point was to minimize time in this recipe. So warm tap water is the most efficient way to get started. No extra container to heat water (or to wash up afterwards.)

Theres nothing wrong with tap water, we drink it! And really? It was barely any water. Want to save water? Dont shower.

+Nathan Estlund If you score it too soon you get a really flat loaf by the time you pop it in the oven.

I think you'll know. Just when it feels prrfect. First pour in a little water then mix with hands then if there is steel some flour dry and left on the bottom add a little bit more then mix with hands and your good.

I agree ! But sugar in baguette ... No ! Please ! It's such a drama for me ! :(

+dancing loulou Yes in France you cannot officially call it French bread, but real french bread takes many hours, and at home people might not have 4 hours to make bread, so by adding sugar it allows the process to be quicker.

+Geoffrey Mauk Hey Geoffrey - I know proofing is called for in most recipes, but I grew up not doing it, and I've never had a problem. I think it really serves just to verify your yeast is still active. And I do proof the dough well - I'm all about skipping steps if they don't add to the process, and I think I started skipping this one by accident. And yes - bread baking is addictive! Good luck!

I will try that Thank You.

I had never heard of Chicago rolls! I did a little poking around and found what I think is a good recipe. It's been well reviewed and the instructions seem very clear. Matter of fact - now I want to try them!  This may be what you're looking for://www.tasteofhome.com/recipes/crusty-rolls

Wow, Thank you  for the Fast reply. Any chance you do Chicago Rolls? My father was a Baker and made them regularly while working. Never made then at home.  Home was Chicago. I guess there is reason for that . Thank You .

Thank you honey! I make it ever day! And what a sweetheart you are for realizing it's just real folks bread! And it's awesome :-)

Thank you so much for the info.

+MaryLou Barnett Yes, the web site: MobileHomeGourmet.com. All the recipes are there in regular web page format and in a print-friendly format. There is also a link to every recipe in PDF format for easy download and printing. Look at the buttons on the left and go to the Recipe Archive. If you have a tablet that displays ebooks in EPUB format, you can download my cookbook for free. It contains my first 200 recipes. I hope this helps.—Dennis

Thanks for telling me about your success John. I like knowing things work well. You can be flexible with the yeast. It multiplies anyway. So, no worries, you'll be fine with the amount you're using. Thanks again.—Dennis

Great. Thank you for defining it.

Hi Koselki1. Classic French bread is just flour, water, yeast, and salt. I use sugar in my standard Homemade Bread recipe, which I made again today (I bake bread every other week). I use sugar in Pain de Mie (made in a closed metal box) and, of course, I use sugar in sweetened breads like Portuguese Sweet Bread or Hawaiian Sweet Bread (uses pineapple juice). They're all available here on YouTube. I hope that helps. Thanks for the question.—Dennis

Thank you very much!! All the best

+Mike Zinna If you talk about the fabric under the baguettes it's called "Toile de couche" in french, it's used by professional Boulangers, it's usually made of linen. You can easily find it on the web.

Itgj-

+Dre Gee speaking as a bread baker myself, it takes a lot of care and precision with your hands that even I haven't fully mastered yet, however it also has to do with the gluten structure, if you build up enough gluten, it will hold the gas bubbles in without releasing them too easily. And of course, it all falls on his recipe, his recipe for the dough could yield a stronger dough resistant to degassing with handling. And from the looks of it, the dough he has is really stiff which means high gluten, low hydration, which is even better for handling proofed dough.

You're right that is pretty nasty.

Not here buddy

I'm fine with eating poo, as long as it's cooked; and tastes good. FYI, japanese people have a delicacy that's puffer fish sperm. And many foreigners have said it tasted good. I think it's all psychological though.

+Ming Yim what if he poo's in it?

Did I tell you about the rating it got from PROFESSIONAL bakery tasters and reviewers. //www.tripadvisor.ca/Restaurant_Review-g186253-d2045593-Reviews-Saveurs-Dartmouth_Devon_England.html

if it tastes great, and doesn't make me sick. IM FINE WITH WHATEVER HE PUTS IN THERE :D

+Janoy saurusrex lmao...

The dirty part is when a baker takes the customers money.  Some bakers have an automatic change machine just to keep clean.

+Hungarian Grocery relax. Just close your eyes then take a bite. Any ways, some bakers are dirty mofos they even wipe they're sweat on the dough.What's for lunch?

+Carlos Valles No because it will be visible. Of course not. Imagine a hot do with a baked penis inside. I'm still a hetero dude. How about you?

+Hungarian Grocery if he put his privates in the oven. Would you still eat them??

Hello Carlos. He can drop anything on the fresh dough. He puts the dough in the owen for at least 12 minutes for 240 celsius... I would love to see what kind of organism can survive that temperature for that time.

+Maryam Hussain wa'alaikum salam .. if you dont enjoy the music you can always turn it off. I removed the music from my old videos because of copyright issues. Thank you for watching my videos.

+angelic hamdi wa'alaikum salam Angelic.. I believe your oven is way too hot .. may be lover the heat to 400 and keep an eye on them.. of may be your baking sheet is too thin.. adjust the temperature and keep an eye on the bread if its browing too fast then lower the heat..

+Om-mohammed موجود الفيديو بالعربي شوفو الفيديو لي قبل .. شكرا جزيلا اختي على التتبع و المشاهدة الله يجازيك بالخير

+Faisal Mushtaq Thank you :)

+TheHappy Farah Thank you very much !!

+Adel Fallah wakha enshallah .. shukran 3ala lmouchahada ukhty :)

+Umm Muslim thank you ! I am glad you liked the video :)

+UmuMuYa I hope enshallah that you will like it .. thank you very much for the love and support :)

+bintlooda Thank you very much :)