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.
I actually learnt how to make the crackling layer of bread using boiled water in a oven-proved pan before I heard about using a spray bottle, but thanks for the warning. Now, I know why I never should try it! I got lucky I guess. Just putting boiling water into a cup makes for a great crust on the bread. You can't make it better.
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.
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.
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.
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
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. ; )
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.
For anybody reading this comment, this is incorrect. Poolish is supposed to be fermented a few hours only (less than a day), otherwise the gluten starts to break down and the poolish starts to get an acidity that changes the flavor wanted.
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!😭
Bruno! Those baguette are so perfect, I thought c Bruno must be French. Then I remembered that you are.LOL. Perfect recipe. I always enjoy your artistry. Blessings ChefMike
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!!!
This is THE video i have been waiting for, yes you've done another one on baguettes, but this one is what i needed, i'm sure. I've been making my own baguettes since a long time, but i was never able to get the results i'm looking for, and with this i'm sure i'll get it right.
You are the best!!! ..I sometimes do the same as you.... baguettes are longer than my tray.. kkk. I'm in São Paulo- Brazil...I Love your recepies, the way you make them and the way explain as well. Are you Italian?
wow!..bruno me siento muy contento por las recetas que compartes con los que te siguen, yo eh hacho algunas de ellas y me encantan los sabores que dan. mis mejores deseos y que todo le siga saliendo tan espectacular como siempre👍
Brilliant video, I like how your recipe doesn’t require those fold overs I used to hate as a chef. You mixer looks a great bit of kit, not sure we have room in our kitchen for any more gadgets though. Definitely subscribed.
Does it really need the rest of the yeast? For example the dough could be made with the poolish, and left to rise longer. I've made bread once with a poolish. That was half the amount of flour. Than left it in a dark place for two days. Aerating and adding a bit of water daily. It was the best bread ever I made at home. Very nice crust.
Bruno, what are your thoughts on dough folding as opposed to such extensive kneading in the Ankarsrum? Is it a matter of preference alone, or do you have some notes you can share about comparative results that made you want to stick with just kneading? I sincerely appreciate any advice or comments you have.
Salut Bruno! Les baguettes ont l'air magnifiques! Je n'ai pas d'un batteur comme le votre, pourrais-je pêtrir avec mes mains ou est-ce que le batteur essentiel?
Salut Bruno! Pourrais-je congéler les pâtes préparées individuelles? Je trouve d'en avoir quatre en même temps est un peu excessives.. Mais la recette est fantastique!
Bruno, that Magic Mill mixer is making me jealous, amazing piece of machinery. The bread looks just amazing. By the way I have a Kitchen Aid convection oven, I don't use the convection for bread baking I use straight bake mode. Any thoughts on that? Your bread recipes for me always come out perfect especially now that I weigh everything out. Thank you for keeping my kitchen warm and my wife happy!
Mon Cher Bruno: Artiste Boulanger ! Très bien très bien. Je vais essayer ou du moins je vais prendre une chance à confectioner les baguettes. Merci aussi à Toi You Tub.
Hi Bruno, thank you for sharing your wonderful skills with everyone. May I know if I can put the poolish in the fridge overnight? Temperatures here are around 30 degree celsius, so the poolish would be ferment too quickly. Thanks :)
I put bagettes on sil pats and on a stone and in a bottom tray 1/2 cup filtered water and im watching them rise and fill he house with yummy fragrance!!!
+Kim Cher As explained, make bread when the temperature is ideal around 74 to 80ºF degrees.. 23/27ºC. Here: www.brunoskitchen.net/blog/post/french-baguette-with-poolish
I have one question. I made baguettes by two of your recipes. I follow the recipes carefully, but both times the volume of dough isn't as big as on your videos. It's still big, but not as big as yours. I got 3 baguettes out of this recipe. The texture and the taste were great. What could be the problem? Thank you!
Yulia S hey! Many factors .. if the dough temp is too cool it won’t raise properly and so from the first fermentation.. after mixing, dough should be around 25 degrees Celsius.. 🤗
sandylee83 just from my own experience with baking bread (for the last 13 years) when you're making big batches you intend to freeze, just bake them only about 2/3 of the baking time. This will prevent it from getting much colour or caramelisation on the crust. Then, you can freeze them and make sure you wrap them up tight with cling film (pushing out as much air as possible). Then another layer of foil wrap just to make it extra protected, especially from frost burn. The reason for 2/3 of baking time is that within that time your bread is essentially cooked (bakers call it the oven spring which is the initial rise you see in the oven without the crust forming any colour). By this point all the steam from inside your dough would have migrated outwards and after this the hardening of the crust and caramelisation would begin. So if you take out your batons before this starts, it would be perfect for freezing as you can then just take them out later and pop it back in the oven for that remainder 1/3 of the baking time and still get that freshly formed crust. Hope this helps. Good luck!
whenever I make a baguette, it never fully rises in the oven and is very dense. Should I add more yeast when mixing the dough or should i use less flour to dust?
I have question. room temp in my country is hot (30-32c) how long i ferment poolish in this room temp because it will fully rise in only 1 hour not 12 hours.
Everything you create is sensual, earthy, suggestive, lusty, hardy, ancient and beautiful! Without apology! You outshine so many baking shows that focus on minutia. I am in awe of all the beautiful essential timeless recipes you demonstrate. I was at first envious of your stove, then the mixer that is a bit expensive for a home cook. Had I known about your dough mixer sooner, I would have invested in it and all the additional attachments for it is a thing of beauty! My most revered cooking science show is Americas Test Kitchen another amazing informative show focusing on science of cookery. I cooked four hot meals a day for my EIGHT CHILDREN PLUS SNACKS. I have not one fat child. LOL I made eclairs once, and as soon as the one was created including the chocolat dribbled on top, the thing would disappear. I did not dare make a dozen, it had to be one at a time filled with custardand chocolat added because the kids were going insane to eat them. At the end of the day, I vowed never to make them again for the pressure was too much for me LOL Thank you again I am Greek and love food.
Hi Bruno, great way to share recipes. Your videos are short but contain all information needed without long irrelevant speeches like so many other on youtube. Also you are funny in a sexy way, very selfconfident and it is obvious you have a passion for food. Please tell me, how come you are in such a good shape? Suppose you are eating it, not only preparing?
Worked 26 years with different chefs from different countries, Bruno is the best of all. Please come to New York.
I get a kick out of Bruno!!
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.
sounds like you are missing the protective cover.
Thanks for the tip. I have used this technique making Italian bread & never even thought about it lol.
I actually learnt how to make the crackling layer of bread using boiled water in a oven-proved pan before I heard about using a spray bottle, but thanks for the warning. Now, I know why I never should try it! I got lucky I guess. Just putting boiling water into a cup makes for a great crust on the bread. You can't make it better.
I use both the spray and the pan of water, comes out perfect - crackles but not crumbly, great chewy bread for soup!
I’ve done that lol!
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.
Same! I'm now 24 and baking turned into a big part of my life. I rediscovered Bruno again and can actually make the stuff now :D
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.
You should narrate planet earth
OooooooooooooOoOoOoO - luek ad sett penguin!
Or Vagine Explorers 17
No. Narrate a porno or a TV sales show at 2am
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.
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
Thank you!!
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. ; )
Wonderful recipe and great production! Thank you Bruno, now I'll have to make these :)
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.
For anybody reading this comment, this is incorrect. Poolish is supposed to be fermented a few hours only (less than a day), otherwise the gluten starts to break down and the poolish starts to get an acidity that changes the flavor wanted.
Oh my God you make me hungry I love French baguette 👍🏻❤️❤️❤️❤️😁😁😁
Nice done Bruno, those days i am on perfecting my bread, this video comes at the right time.
This is great! Your croissant video helped so much with baking croissants, I am starting my poolish tonight. I love your videos!!!
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!😭
Best baguette flavor and crust I've ever made! Thank you.
Wow, I tried it today, came out great, my husband loved this, same as Moroccan baguettes which originated from frensh baguettes, thank you
I also tryed this receipe, i had a problem with the dough being to liquid, I had the 2:00 texture but it never went to the 2:10 texture...?
This guy not just has style, but really is a master. Thank you Bruno.. U r too good.
Bruno! Those baguette are so perfect, I thought c Bruno must be French. Then I remembered that you are.LOL. Perfect recipe. I always enjoy your artistry. Blessings ChefMike
+chef mike I am CaliforFrench :)
Bruno Albouze Happy Labor Day.
Big Thanks. You made it look so easy. I’ve tried your Easy French Baguette recipe with much success.
Thank you!
@@BrunoAlbouze but why yeast? is not needed in the dough
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!!!
I'm pretty sure I could eat a whole loaf myself. Thanks Bruno!
Bruno you are the best chef on RUclips! Maybe in life. Thank you very much. I made many of your recipes and they were a hit. Greetings from UAE.
Those do look excellent! Cannot wait to cook them!
This is THE video i have been waiting for, yes you've done another one on baguettes, but this one is what i needed, i'm sure.
I've been making my own baguettes since a long time, but i was never able to get the results i'm looking for, and with this i'm sure i'll get it right.
You are the best!!! ..I sometimes do the same as you.... baguettes are longer than my tray.. kkk. I'm in São Paulo- Brazil...I Love your recepies, the way you make them and the way explain as well. Are you Italian?
wow!..bruno me siento muy contento por las recetas que compartes con los que te siguen, yo eh hacho algunas de ellas y me encantan los sabores que dan. mis mejores deseos y que todo le siga saliendo tan espectacular como siempre👍
Can't wait to try your recipe. Question, what brand of mixer are you using for the dough?
Damn. You make it look easy! They look gorgeous!
Bruno... You are the real deal!!! You make me want to leave my job and spend my days in the kitchen LOL
Smells good!😋 Thank you Master!
Love your recipes.
Thats awesome. bread looks amazing!! that mixer is pretty sweet too!
Brilliant video, I like how your recipe doesn’t require those fold overs I used to hate as a chef. You mixer looks a great bit of kit, not sure we have room in our kitchen for any more gadgets though. Definitely subscribed.
Super rendu et très bien expliqué ! merci Bruno ! Tu es originaire de Cestas ? Excellent, je suis de la région aussi
Bonne continuation et merci !
Looking marvelous.
Btw, do you think a baguette this tasty-looking would be doable with full grain flour, too?
OMG IM MAKING THEM NOW AND THEY ARE GETTING SO BEAUTIFUL!!!! THANK YOU THANK YOU HANK YOU!!!!! I GUESS YOU CAN SEE HOW TRILLED I AM!
Stunning baguette my friend
la recette des lasagnes, du gratin dauphinois .... pour nos enfants Please .
Avec vous tout est tellement délicieux et facile .
Merci
I'm italian. This is amaziing!! Byye! 😊 👋
Thanks, it made it easy.
Awesome Bruno. I was wondering, is there a big difference between using a bakers and a baguette pan? Is one better than the other? Thanks
Goodness those look amazing!
can't decide to hate or fall in love with your voice XD
Does it really need the rest of the yeast? For example the dough could be made with the poolish, and left to rise longer. I've made bread once with a poolish. That was half the amount of flour. Than left it in a dark place for two days. Aerating and adding a bit of water daily. It was the best bread ever I made at home. Very nice crust.
+Will Budic make a vid!
^_^
thank you for the great recipes I wonder how will it be if we use whole wheat (brown) flour?
I lived for 6 decades before I ever heard of a baguette.
Which bread have you being using for sandwiches ?
Bruno, what are your thoughts on dough folding as opposed to such extensive kneading in the Ankarsrum? Is it a matter of preference alone, or do you have some notes you can share about comparative results that made you want to stick with just kneading? I sincerely appreciate any advice or comments you have.
Salut Bruno! Les baguettes ont l'air magnifiques! Je n'ai pas d'un batteur comme le votre, pourrais-je pêtrir avec mes mains ou est-ce que le batteur essentiel?
Made these today for the first time! Came out not so beautiful, but delicious. Next time will be better.
I really like the stand mixer you are using here, what is the brand/name? ....... edit - just saw in the description :P
Sara1FiM ankarsrum, Bread Becker’s has it
if you are using poolish insted of yeast, how much poolish you must use to have a good fermentation? the same weight of the yeast or more?
Bruno, Thanks for the recipe and technique - By the way, What is the brand of your flour mixer? and where do you get it from? Thanks in advance, Liem
Love baguette yummy 😋
fabulous recipe! thanks!
amazing-amazing-amazing-my brother, congratulationsssssssssssssssssssssssssssssssssssssssssssss
How much water do you add to the finished poolish to prevent it from deflating before putting it into the mixer bowl??
Salut Bruno! Pourrais-je congéler les pâtes préparées individuelles? Je trouve d'en avoir quatre en même temps est un peu excessives.. Mais la recette est fantastique!
Bruno, that Magic Mill mixer is making me jealous, amazing piece of machinery. The bread looks just amazing. By the way I have a Kitchen Aid convection oven, I don't use the convection for bread baking I use straight bake mode. Any thoughts on that? Your bread recipes for me always come out perfect especially now that I weigh everything out. Thank you for keeping my kitchen warm and my wife happy!
can we use any container or it has to be a plastic container to raise the poolish thank you
Hi, can I make the dough using the Poolish by hand if I don't own a mixer?If so, what is the best way?
Love your videos! So inspiring :)
Hi Bruno , love all your videos! I live in a cold climate. It's hard to get the desire result with yeast. Will you be able to advice please ?
Mon Cher Bruno: Artiste Boulanger ! Très bien très bien. Je vais essayer ou du moins je vais prendre une chance à confectioner les baguettes. Merci aussi à Toi You Tub.
Hi Bruno, thank you for sharing your wonderful skills with everyone. May I know if I can put the poolish in the fridge overnight? Temperatures here are around 30 degree celsius, so the poolish would be ferment too quickly. Thanks :)
+DeathnoteIsTheLife Divide yeast by 2. Refrigerated poolish is another recipe.
Will do that, thank you so much
That mixer looks next level
can the added flour salt and yeast be added more than the 12 hours?@Bruno Albouze
jaimerai bien si tu ecris plus bas les ingredients surtout pour les personnes y compris moi qui ont probleme de vue. merci bruno.jadore tes recettes
Masterpiece ❤️
your skills are truly magnifique!
just perfect thank u
Best cook on RUclips great video Bruno!!!
Wow, it's like watching magic happen :)
oh i love ur mixer!!!!!!!. i have a kitchen aid. i love it too.
Would love a review on the Ankarsrum mixer. I am looking for a mixer to do bread,cookies,pastry and meringues
I put bagettes on sil pats and on a stone and in a bottom tray 1/2 cup filtered water and im watching them rise and fill he house with yummy fragrance!!!
Where do you proof your baguettes? In a warm place with a bowl of hot water or room temperature?
+Kim Cher As explained, make bread when the temperature is ideal around 74 to 80ºF degrees.. 23/27ºC. Here: www.brunoskitchen.net/blog/post/french-baguette-with-poolish
+Bruno Albouze thank you!
Smelll come out make me hungry
I love your electric mixer Bruno
wow looks so good ..
I have one question. I made baguettes by two of your recipes. I follow the recipes carefully, but both times the volume of dough isn't as big as on your videos. It's still big, but not as big as yours. I got 3 baguettes out of this recipe. The texture and the taste were great. What could be the problem?
Thank you!
Yulia S hey! Many factors .. if the dough temp is too cool it won’t raise properly and so from the first fermentation.. after mixing, dough should be around 25 degrees Celsius.. 🤗
Hello Chef, what is the best way to freeze homemade baguettes? i don't think we can finish 3-4 loafs within 2 days. Thank you!
sandylee83 just from my own experience with baking bread (for the last 13 years) when you're making big batches you intend to freeze, just bake them only about 2/3 of the baking time. This will prevent it from getting much colour or caramelisation on the crust. Then, you can freeze them and make sure you wrap them up tight with cling film (pushing out as much air as possible). Then another layer of foil wrap just to make it extra protected, especially from frost burn. The reason for 2/3 of baking time is that within that time your bread is essentially cooked (bakers call it the oven spring which is the initial rise you see in the oven without the crust forming any colour). By this point all the steam from inside your dough would have migrated outwards and after this the hardening of the crust and caramelisation would begin. So if you take out your batons before this starts, it would be perfect for freezing as you can then just take them out later and pop it back in the oven for that remainder 1/3 of the baking time and still get that freshly formed crust.
Hope this helps. Good luck!
so perfect..
Love the recipe!!!
Thank you so much for sharing the name of mixer
woo I love you recipe
whenever I make a baguette, it never fully rises in the oven and is very dense. Should I add more yeast when mixing the dough or should i use less flour to dust?
+Henry Lim Here: www.brunoskitchen.net/blog/post/french-baguette-with-poolish
Can the poolish be replaced with sourdough starter?
Oh ya baby! Very nice!
everything this guy does its good stuff
what is poolish? sourdough?
your voice is perfect for narrating
Stoooooooop! I cook with a French accent now.
Bruno, i am big fan. Can you also add a perfect "sandwich bread" recipe into your collection in the future? I would really like to try your version.
Great by all means
Hi Bruno. Love your recipes . What's the brand of you dough mixer?
+enver ajanovic thanks :) Magic Mill Mixer Ankarsrum goo.gl/YvFol7
+Bruno Albouze Thank you Bruno. You are a gentleman. I've subscribed to your other Chanel. :)
Is it ok for the poolish be outside for more than , 12 hrs , I can’t make the dough until 18 Hours later , , is it ok to leave our that long ?
I have question. room temp in my country is hot (30-32c) how long i ferment poolish in this room temp because it will fully rise in only 1 hour not 12 hours.
반죽기조으네요
Everything you create is sensual, earthy, suggestive, lusty, hardy, ancient and beautiful! Without apology! You outshine so many baking shows that focus on minutia. I am in awe of all the beautiful essential timeless recipes you demonstrate. I was at first envious of your stove, then the mixer that is a bit expensive for a home cook. Had I known about your dough mixer sooner, I would have invested in it and all the additional attachments for it is a thing of beauty! My most revered cooking science show is Americas Test Kitchen another amazing informative show focusing on science of cookery. I cooked four hot meals a day for my EIGHT CHILDREN PLUS SNACKS. I have not one fat child. LOL I made eclairs once, and as soon as the one was created including the chocolat dribbled on top, the thing would disappear. I did not dare make a dozen, it had to be one at a time filled with custardand chocolat added because the kids were going insane to eat them. At the end of the day, I vowed never to make them again for the pressure was too much for me LOL Thank you again I am Greek and love food.
Hi Bruno, great way to share recipes. Your videos are short but contain all information needed without long irrelevant speeches like so many other on youtube. Also you are funny in a sexy way, very selfconfident and it is obvious you have a passion for food. Please tell me, how come you are in such a good shape? Suppose you are eating it, not only preparing?
what's the model and brand of your robot that you use for your bread dough ? please