Today, we’re making sandwich size baguettes for a Bahn mi video I’m making in a couple days, but whatever you do with them, these will make some of the best sandwiches of your life. The baguette recipe is basically identical to my focaccia bread recipe with some minor changes to the shaping and baking process.
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► Baguette Recipe: https://www.ethanchlebowski.com/cooking-techniques-recipes/sandwich-baguettes
► Scale for baking: https://amzn.to/3fDlHlD
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MISC. DETAILS
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with lav mic
Edited in: Premiere Pro #Baguette
Sources / Inspiration:
– The Professional Chef by the CIA
– https://www.youtube.com/watch?v=Dz9r3vNRxPA
– https://www.kingarthurflour.com/blog/2017/02/28/steam-in-bread-baking
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23 Comments
Recipe and scale:
► Baguette Recipe: https://www.ethanchlebowski.com/cooking-techniques-recipes/sandwich-baguettes
► Scale for baking: https://amzn.to/3fDlHlD
(amazon affiliate)
Music provided by Epidemic Sound: http://share.epidemicsound.com/33cnNZ (Free 30 day trial, affiliate link)
How come my dough comes out really sticky and kinda runny?
Good baguette, bad stache
You are the best:no fancy kitchen aid, only handcrafted, very detailed description 🎉🎉🎉❤❤❤
I made baguette today and they were awesome ! Thank you for the recipe
Recipe is similar to ciabatta bread, should it call French baguettes?
How can you increase the thickness of the crust? Like a proper French baguette
I tried these and help me, I couldn’t stop eating them. They were so perfectly cooked and crispy it was most a dream. This is my all time favourite recipe.
WOW! Amazing. I never try making bread but this looks a little time consuming but easy. I will give it a try. Thanks for sharing.
It looks delicious.❤
Very nice French bread. And thank you for not adding suggar or milk or anything. You made it with thevright ingredients: flour, water, yeast and salt and nothing else. Fresh bread like that is the best.
Tried it and while all the recipes from this channel worked, this one seems not to have worked out for me… I did the folding but maybe I took too long between folds and the heat affected the dough negatively, because it came out too wet and I couldn't even take it off the work surface bc it sticked… I then threw a tantrum and squished the fuck out of the dough n threw it away… What did I do wrong? I thought that the more time between folds, the better, but didn't seem this way… Welp, I'll stay in my comfort zone and only do the focaccia in the future, since it always work
damning god gets you a dislike, how offensive is that to the 50+% of the worlds population that believe in a god your not as smart as you think you are…….
omg…so hope my attempt at this works..i've been an absolute failure so far…at least i have a hubby that will eat anything
You can tell Ethan goes to the gym by his stretch and fold explanation.
Smash that stupid scale!
When I put a container with water in my oven to create steam, my bread isn't crispy… I don't understand, so I stopped doing it 🥲
My girlfriend would never do that to my penis
Now live action " turtles man "
Now more recipe . ❤ please . You are awesome 🫡🫣🫣🫣🫠
👍👍👍👍👍👍👍👍👍👍👍👍
Hen proofing the yeast is it supposed to be 105 degrees or what temperature should it be? The written recipe says 105 degrees. Isn't that too hot? I want to get it right. Thanks ❤
Ethan or someone please, is the temperature to proof the yeast 100 degrees or 105 degrees. I would so appreciate a fesponse on this. Thank you so much for your help!❤
I cant find that fine and high protein flour. And this is quite a challenge without that.