Learn the ingredients to make a traditional French baguette recipe in this baking video with bread recipes and bakery tips.
Expert: Brandon Sarkis
Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga.
Filmmaker: brandon sarkis
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He only uses the oil on the bowl during the second rise so it's easier to plop out of the bowl onto the board to shape. He doesn't put it in the bread.
Don't understand the outragious vicious comments. We are taking BREAD here. Get a grip. I do however agree that trying to follow several small clips is too time consuming. I would have made this recipe if it were all in one tutorial.
@SororThothma I only make my bread with flour, yeast, water and salt — regardless of French purity laws. You can make your crappy bread all you want. My bread tastes better than yours, and French bread called 'baguettes' tastes better than bread which looks like a baguette but cannot be labeled as such because it contains impure JUNK.
Is expert village some kind of interactive youtube game where you have to strategically navigate your way through their videos and the related videos, in order to see a single recipe in it's entirety? Absurd.
This expertvillage system of dividing videos is pure nonsense. Thumbs down!
Hey dipshits, so is this a multiple series? if so why not number them so we don't waste our fucking time guessing which fucking clip goes after which.
you want to make real french baguetts, you need about 8 ounces of poolish or starter and only about one half teaspoon of yeast with the bread flour and you let it rise for 8 hrs, there are several more rises and rests. it takes a long time to ferment because of very little yeast. it takes more time than its worth. ur recipe is better.
thank you soooo much! you are AWESOME now i know how to make bread. 😀
In tradition, the bread you put into the oven is "fariné" (=dusted with flour), so it does' nt stick to the floor of the oven. If you work with moulds (that' s more up-to-date), you can grease the moulds (I do so) but a little drop is enough! (put with a clean cloth or brush). So, oil is not a componant of the recipe, it belongs to the moulds' preparation. Bon appétit.
This recipe is great. I have tried other baguette recipes and they are NOT as good as this one. This is the REAL DEAL.
I have put the video links IN ORDER on a website. Please PM me for the link.
By French law, the baguette may not contain any oil or other additives. Flour, water, salt and yeast are the only ingredients permitted in bread which is labeled 'baguette'. Expert Village is terrible.