Attention: The amount of water to use is 215ml and not 250ml. We made a mistake with the caption.
Transport yourself to your favourite bakery by making these incredible crusty baguettes and learn how to create the perfect CRUNCH using your oven at home. Master baker Anthony Silvio is back sharing all his tips on how to make your baguette with a chewy interior and the most divine, crispy golden crumb.
🌍Get the recipe on my website https://www.vincenzosplate.com/recipe-items/crusty-french-baguette/
#baguette #frenchbaguette #crustybaguette
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20 Comments
Makes an incredibly good pizza crust
Probably tre best video for baguettes on the Internet 👍
Once the final dough has been made can it be kept in the fridge for later use and for how long?
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!) 😄
Can you do it without a baking stone or steel?
Muy complicado y utilizas cosas que no se encuentran….2 dias preparando un baguette que se come en 10 minutos!!!mejor ir a comprarlo!!!!
Excellent recipe! Great tutorial. Bravo
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.
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.
As a french i love this video but the baguette feel a bit small
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
French baguettes CANNOT have malt added, at least that is the LAW in France.
Excellent crumb, great recipe. Anthony was very well spoken and clear. Ciao
Excellent tutorial
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.
SPECK-TACKULAR! Best baguette instructional I've ever watched. Doing it today!
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
I like the video…
made these today and they came out great! Super sticky dough first, but after a couple min of stretch and slap it was manageable and they turned out super crunchy with a nice chew. My friend is a professional baker and approved, so thanks for a great recipe and outstanding instructions! I had my ipad in the kitchen all day, rewatching all the fold and tuck and form parts before getting to them. I'll be making these again! Special thanks to Anthony for such clear and easy to follow instructions!
Like the video, my first try , my dough was really sticky even after I followed the video, when I finally rolled them out they weren’t as sticky hopefully they bake ink, thanks for video!