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Thank you so much for your comments. Hope to be back in 2025 :)

Dear Chef Romain, I hope this message finds you well. Are you planning to return to RUclips and share more of your delightful culinary creations and recipe videos with your audience?

12:26 yes pls

Merci chef, wanted to ask you what am I doing wrong that my ph is always 3.60 but it smells sweet and is slight sour and slight undertone of bitterness ,

I recieved a baking and pastry certificate from my local community college's department of fine and applied arts, division of culinary arts and hospitality management division out here in Northern California where I live. Also, I love to bake myself, but because I have type 2 diabetes, even though it is no fault of my own, in my bakery, I would make my breads, cinnamon rolls, croissants, danishes and doughnuts with a bread flour, that which is not bleached, as bleached flour is enriched flour.

You can do poolish with American dough and it comes out great!

C'est possible d'avoir les ingrédients pour le levain pour panettone? in french?

Very good video! Would love to know more about all the ingredients we see in our baked goods!

Tres bien presente. J'ai bien eu une education a propos les differente type de farine et leur usage. Thank you

I don’t get into the “chemistry” of flours/grains, but my grandson fell in love with French Baguettes, when we were there on vacation. I tried making them with US flour, and he did not like the taste, so now I order flour from France. I didn’t think there would be that much difference, but after baking with both, the French flour won out!!

Will T55 be a better flour to make New York style pizza? Or Type 00?

Love it educational

I appreciate your detailed presentation in this video. I’m curious about something related. In Calvel’s book The Taste of Bread he discusses the same point, French flour vs North America. He also has a table that shows protein content for American flours (14% moisture) and what the corresponding French flour protein content would be. Obviously, the American flour is always lower protein than French since the dry weight is 14% less. But the table indicates the French flour is 19% greater than the American counterpart. Every entry shows a 19% variance. For example American at 9.1%, the French at 10.83%. Can you explain this?

There is no problem with Ascorbinacid! It's in all fruits and many vegetables. It might lead to kidney stones, yet that is true for all Vitamin C and you will get scurvy and die if you don't consume Anti-Scorbutic-Acid in some way. Your body can not live without it. Just don't over dose it.

Please do a video explaining the different enzymes and educate us so we won't live in fear

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Which French flour T55 or T 65 you would suggest for making baguette? I want to try using the French flour because I am experiencing the chewy feeling every time I use the American All purpose Flour when I make my baguette.

What do you put in your dough to make it lavender colored?

Hi Romain, Somewhere I've heard that, here is the U.S., an all purpose red Spring wheat is usually a stronger flour than a bread flour made from red Winter wheat, even though the all purpose may be only 10.5% protein, and the bread flour at 13%. Do you have any insight into that, please. Thanks!

Only the last batard was sourdough?

What a great tutorial! Thank you for teaching us the differences.

Where do you purchase your French flour in the USA. Found Francine Farine De Ble Tous brand on Amazon. Do you recommend?

Looking really good Chef! I will try that for sure Question, If I want to make half of it, can I split all to half? 300gr of bread flour 600 gr of warm milk 150gr of whole eggs 10gr of maple syrup 50gr of melted butter Is that ok?

Can you talk about which French flours are best suited for making American cookies

Great job chef

Great video. Came up just as I was thinking about different types of flour. It would be great to go more in-depth in the data

You mention about a stiff starter that produces "dextran" (not sure about the spelling) that helps with preserving the panettone - would you mind posting the spelling? Would love to understand that better

Hello from South Africa! Very interested thank you. I wonder what your opinion is of preservatives, added sugar and other ingredients in bread? Very interesting to hear someone say autolyse helps to break down the dough a bit - most people think a long autolyse strengthens the dough and I fully agree it doesn't. I think it's very useful for when using yeast but when making sourdough with relatively weak flour I think it's a bad idea. Thank you for sharing!

Thank you so much!!! This is so helpful!!

Top, super Romain !!

Merci beacoup : ) bonnes fêtes

Félicitation Romain!

génial !

Bonjour, je me suis toujours demandé ce qui faisait la différence entre un panettone et une brioche classique. Je n'ai pas encore réussi a reproduire un résultat qui se rapproche du coté fondant d'une boulangerie. Est ce que c'est parce que on met des jaunes d’œufs ? Ou utilise t-on un sucre plus fin ? Ou l'imbiber de sirop je ne sais pas Si tu as des pistes ? Un grand mystère

Hi Romain, thanks for the video. It's just slightly unclear to me what you were looking for at the end of the first refresh (which took 5 to 6 hours). Was it a triple volume size or a 4.1pH?

Thank youuuuuuuuuu so much!!!!

Awesome Romain! I love your Online Classes and definitely interested in your class on Beaujolais Sour Dough Bread!

quel bel homme

Au top mon grand !tu es incroyable de naturel et de conviction.Tres bonne diction.Quelle diversité de produits.pas de prompteur.Digne d un journaliste spécialisé. 💖🧡👏