Everything you need to know to make French baguettes at home (part 1)

Learn how to make a good French baguette at home. In this tutorial we are making a baguette using basic supermarket ingredients and the simplest technique. Get the recipe: https://bit.ly/3v7oZI3 🧑‍🍳 ENROLL IN MY COOKING COURSE FOR BEGINNERS: https://bit.ly/2QZM7TX 😀 SUBSCRIBE TO MY CHANNEL: https://bit.ly/2Of3oJD 💌 JOIN OUR NEWSLETTER►https://bit.ly/2lNomli Written recipe on our website: https://www.thefrenchcookingacademy.com/ INGREDIENTS (for a standard baguette or chunkier demi baguette (half a baguette) 250 grams white bread flour 175 grams water (see formula in the video for temperature) 5 grams sea salt 3 grams instant dry yeast. For the cooking of the baguette: Temperature: 255 degrees Celsius ( about 490 degrees Fahrenheit) with steam. to create the steam place a container with water at the bottom of your oven and let it heat up until lots of steam is released. Cooking time: 20 to 25 minutes depending on how well cooked you want the bread to be. Note about hydration level: The amount of water used for the flour is typically 70 percent of the flour weight. But keep in mind that certain type of flour like a stone ground flour for instance will absorb more water so you may have to use a bit more water then the standard measure for your dough (a ration of 75 percent of the flour weigh should do) ********************************************************************************** Quality French homeware: https://bit.ly/3jhcmE3 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: The cast iron pan I always use: https://amzn.to/343Pvn4 ****************************************************** The Mauviel pan I use plus good copper models: https://amzn.to/2RHSACP ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** Great books for home cook (from Leiths school foof and wine): How to cook: https://amzn.to/2FW7ses How to cook pastry: https://amzn.to/2HrmKbz *************************************************** For people wanting to learn technique like in culinary school: The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84