French Baguette – Bruno Albouze

Here is an easy-to-follow-step French baguette made with a poolish...

[Winterstorm]

It’s crazy because I watched this video as a teenager and now as an adult I’m going to make it. I saved it for so long. I love this chef. He makes such beautiful food - I don’t know how he isn’t hugely famous.

[winstonbadawi]

Worked 26 years with different chefs from different countries, Bruno is the best of all. Please come to New York.

[ОЗДЭМИР]

Greetings Bruno, I am a young pastry chef from Turkey. Even before I turned pro, I was watching you and always wanted to be like you. I am currently trying to overcome the difficulties of this profession by taking you as an example. I hope to become a fully qualified chef like you in the future. Stay with love and health.

[patricktracy]

After several failed attempts, what I have discovered is that folding the dough two to three times during the 60-minute rise does a lot for building strength in the dough, and thus keeping it from flattening out. It's important to get a good firm surface to the dough when folding and also during the latter stages of shaping. This means tight tucking of the dough. Thanks Bruno...the baguettes truly are amazing.

[moofushu]

A word of advice to anyone going to use a spray bottle like shown in this video. Don't get too crazy doing this because if any of that water comes in contact with the light bulb it might pop the light bulb and the result will be glass all over your bread. I did this very same thing many years ago when I first learned how to make bread and I never made the same mistake again. Today I use a small tin pan with hot water in it to introduce moisture into the oven.

[malice]

Genius! I've been making bread since I was a young girl. Love your method and the mixer. Guess I won't have to build a brick oven in my backyard after all. Thanks. ; )

[matiascaccia]

Poolish / Liquid Stater
250 g Water, spring water at 70ºF (21ºC)
250 g Unbleached all-purpose flour
0.50 g Instant yeast or 1g fresh yeast
Dough
500 g Poolish
250 g Water, spring water at 69ºF (15ºC)
400 g Unbleached all-purpose flour
6 g Instant yeast / 12 fresh yeast
15 g Salt

[skeggjoldgunnr]

For home-made: this is perfection in looks. The Poolish is required for flavor, must be MONTHS old, kept in fridge and fed back into as used. I assume he did this, as well. The hydration percentage being addressed tells me he truly respects this art. 75% is perfect. Depending on amount of salt added: these were probably smelling SO wonderful and tasting even better. The even distribution of gas pockets throughout the bread is also a good sign, a result of technique - the way he folded it. Just amazing. This guy knows what he's doing EVERY time.

[billbreun]

This is great!  Your croissant video helped so much with baking croissants, I am starting my poolish tonight. I love your videos!!!

[hyesunpark]

Gosh.. you are amazing!!
I baked my first baguettes yesterday and I followed your recipe. They came out perfect!!! So beautiful, delicious smell..
I wanna challenge all your recipes!
AND I love your accent, too!😭

[mohamadrayan]

Bruno you are the best chef on YouTube! Maybe in life. Thank you very much. I made many of your recipes and they were a hit. Greetings from UAE.

[Contrarymary]

Best baguette flavor and crust I've ever made! Thank you.

[Non-kxl]

This guy not just has style, but really is a master. Thank you Bruno.. U r too good.

[sbifout]

Thank you chef! I am quite surprised at how simple it is! The 80% hydration dough I have tried had to be scraped each 45minutes and 5 times!!! Also the fact that your poolish remains at room temperature instead of the fridge!Will try this recipe tomorrow ! Thank you!!!

[haslizakiman]

Big Thanks. You made it look so easy. I’ve tried your Easy French Baguette recipe with much success.

[maxduro]

Wonderful recipe and great production! Thank you Bruno, now I'll have to make these :)

[zermomia]

Nice done Bruno, those days i am on perfecting my bread, this video comes at the right time.

[gabbysolis]

Wow, I tried it today, came out great, my husband loved this, same as Moroccan baguettes which originated from frensh baguettes, thank you

[sereypheap]

Oh my God you make me hungry I love French baguette 👍🏻❤️❤️❤️❤️😁😁😁

[maz]

Bruno... You are the real deal!!! You make me want to leave my job and spend my days in the kitchen LOL