How to Make CRUSTY FRENCH BAGUETTE like a Baker

Great recipe like all the ones on your channel. One question, is there any contraindication in leaving the dough to ferment cold for 24 hours to improve the flavor even more? thanks

SPECK-TACKULAR! Best baguette instructional I've ever watched. Doing it today!

The baguettes look fantastic and everything is well explained, thank you. From a practical point of view, I would try to reduce the quantities by 20% to yield 4 baguettes, which I could bake in two batches. Or increase by 20% to yield 6 and make the most of the third batch.

Excellent tutorial

Excellent crumb, great recipe. Anthony was very well spoken and clear. Ciao

French baguettes CANNOT have malt added, at least that is the LAW in France.

I love this recipe it has the right texture and taste and when it’s done it comes out very crispy but when you let it rest for 15 to 20 minutes it becomes soft what can I do to keep it crispy like a good Italian bakery from brooklyn

As a french i love this video but the baguette feel a bit small

Omg. You guys are amazing. I would put Genoa salami, baked ham, provolone, heirloom tomatoes sliced thin, olive oil, salt, pepper, oregano. I would make sure I put the olive oil on the bread and then the tomatoes, season, cheese needs to be against tomatoes, then the meat. I'm an ER nurse. As soon as I'm off my few days working, I'm making this. Thank you so much.

I will try your super recipe for sure and I like, butter, light touch of mustard, Bone in Ham slice, thin slice of brie and light smear of cranberry sauce. Marianne, Chicago. Thanks for sharing your recipe.

Excellent recipe! Great tutorial. Bravo

Muy complicado y utilizas cosas que no se encuentran....2 dias preparando un baguette que se come en 10 minutos!!!mejor ir a comprarlo!!!!

Can you do it without a baking stone or steel?

You know what? I am going to make them again and this time I shall use them to mop up Peperonata and Caponata (faccio la scarpetta!) 😄

Once the final dough has been made can it be kept in the fridge for later use and for how long?

Probably tre best video for baguettes on the Internet 👍

Makes an incredibly good pizza crust

In the past year I've become an amateur baker - mostly breads and pizzas - and have watched lots of videos, several on baguettes. This is by far the best video I've seen, and easily produced the best result. A crumb that airy with a crust that crunchy? I can't imagine a baguette could be better; they looked absolutely perfect.

Olive Oil and Greek zá atar or roasted tomatoes and cheese or olive oil, balsamic and herbs de province

What type of sandwich would I make? Cheese and tomato, with Heinz salad cream between the bread and the thin tomato slices!
It's a fantastic taste and perfect in those fabulous baguettes.

So much unnecessary Faff 👎🏻

Thanks for a great recipe. Any chance you could correct the water weight caption? First attempt I used 215mls but second time I forgot and used 250mls😮. Dough was way too sticky and I ended up adding 93g of flour (I think is the right ratio) followed by a few mins of dough hook. Luckily baguettes still turned out great. Also a word of warning - keep well back when opening the oven at 10 mins - steam can be dangerously hot!

Brilliant recipe. Lots of detail, straightforward to follow having watched the video.😊😊😊

Great video but most people don’t have the time to make that 😂

Anthony👑... sheesh! That Baguette and your instruction are perfect!💎✨👌

these look dry as balls

I love crusty fresh baguettes

I make baguette most of the time. Using this recipe my baguettes turn out amazing.

Vincenzo ..great video for making baguette BRAVO!

it makes me want to try it this weekend. Looks beautiful, sounds beautiful and with such clear step-by-step instructions I'm looking forward to show my French son how to get his favorite bread.

Made this bread, dough was extremely wet. Going for round 2

My poolish came out to watery, too liquid. I'm not sure if it was the amounts of ingredients or the fact that I used all purpose flour instead of bread flour.

Fantastic! Lots of butter 😁

Goooooooood

I’ve used your video and recipe to make baguettes several times now, and I love them. I usually make more than I can use myself and give the extras to friends and neighbors… they’re a big hit! Thank you.

BS , everything looked excellent, exactly like in the video up to stretch , slap and fold bs , after a few moves instead of “ gluten development “ it turned into a muddy sticky mess , softer and softer until it hit the trash can. Poolish perfect developed after 12 hours , ingredients measured to milligrams. It just won’t turn into what I see in this video. Forming that ball was impossible

Спасибо, что показываете как делать руками, без кухонной машины.

That is not the same baking stone that you put them in with that one there looks older and used more the other one was newer

I've tried this recipe a couple times I cannot get mine would look like that help please

its sunday, which means its vincenzo's bagettes- this is a killer recipe....

As with others, kudos for this video in all aspects. However, though absolutely on point with measurements, the dough was super sticky and did not form as yours did in the video. I know about the no-no of adding flour, as the crumb will be more dense, but I had no choice here with the first time attempt. I 'm waiting for the outcome now, but think I'll reduce the water to 200 in the main recipe and see how that goes. More reduction if still wet.

Tried making this but with a Sourdough (starter) in stead of Poolish, and it turned out amazing. Replaced the Poolish quantity 1-to-1, although just 15% quantity-wise more.

At first I was slightly sceptical since the dough was quite sticky, visibly much more than in the video, and I added perhaps some 20gr of flour during the process. Was still thinking it would fail but decided to proceed nevertheless. The gluten didn't develop as it should (window failed, kneaded even more as well) and I left it to raise more than the original recipe (sourdough requires more time).

Finally, when "balling up" to 200gr I forgot to let it rest and made the "baguettes" directly. As a compensation, though, I left the "baguettes" to rest slightly more. I heated the oven, but forgot to put the water tray inside so it wasn't hot and didn't develop the steam as it should.

And here we are, at the end. The "baguettes" turned out to be the best I've ever eaten. Visibly, it pretend it was a baguette, but it was an ugly one, strong 1 out of 5. But superdelicious. The kids loved them. Them bubbles were amazing; you could really feel the sourdough taste.

Yeah, I did it with sourdough since I'm very much into it, usually mixing with some 20% rye flour. This time I prepared the levain out of plain flour. The sourdough developed much better, and I'll stop using rye flour too. Also, I didn't use the fourth ingredient, whatever the name was.

P.S.: If you're curious about the hydration level, the recipe amounts to 71%.
P.S.S.: I used a normal, white, flour with a 10% protein level.

Watched this video several times and always laugh my azz off when Vicenzo say's "you're also spreading the olive oil" 🤣🤣🤣

once you baguette you don't forget

Mr Silvio is quite an artist! That level of crunch and fluffiness is hard to master!

Well Done ! 🙏
Butter and Camembert, of course!!!

I have tried to make the poolish 3x and all three times, it turns into nothing but soup. I followed the directions to tee, but nothing working. What am I doing wrong?

Cooked a little too long for me, they were burnt almost, 2 minutes less.