How To Make Traditional French Baguettes At Home

These sourdough baguettes are some of the best that you can bake at home. They take a lot of patience, but once you hear that crunch, and taste they're incredible flavor then you shouldn't have a problem with that. Now Technically these are slightly shorter than a typical baguette, also known as demi baguettes. That's just so they can fit in your darn oven.

Guides you might need to watch first:

Baguette Equipment Used:

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[louis]

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

[cristianfcao]

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

[kadenrichards]

“That *you* can make at home”


“So im just gonna use my mill here”

[GolfTube]

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

[BDtetra]

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

[mabelpines]

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

[blaireprince]

joshua: “it’s actually surprisingly easy!”

all of us: oh cool!

the video:

all of us:

[angelsp]

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

[juniorlks]

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.

[beebee]

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."

[VNSeraphin]

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

[anneliesemillard]

I feel like this would be Charles Boyle's favourite YouTube channel.

[adamconforti]

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

[audrianaschroeder]

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 🤓🥖

[dorkhydrogen]

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

[nellywatson]

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

[sogod]

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.

[robertabonometti]

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

[Mygfisawesone]

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”

[tylerbaisley]

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