tag:blogger.com,1999:blog-7173052990851751381.post4031934944759730784..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Perfect French Baguette at Home – Only Impossible If You Don’t Try ItChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger205125tag:blogger.com,1999:blog-7173052990851751381.post-4845948312173156262019-08-04T20:19:12.250-04:002019-08-04T20:19:12.250-04:00Chef John, I own the Red star brand of dry active ...Chef John, I own the Red star brand of dry active yeast. For the 12-14 hour long proof method, do I use 1/4 teaspoons of yeast? If I want to make it sooner, them I imagine I can use 2 1/4 teaspoons of active dry yeast?Anonymoushttps://www.blogger.com/profile/18357717487034115415noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-74149944847180372692019-06-21T18:39:35.721-04:002019-06-21T18:39:35.721-04:00Can you use a kitchen aid mixer instead of doing i...Can you use a kitchen aid mixer instead of doing it by hand?Anonymoushttps://www.blogger.com/profile/15596980420088671972noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-82892877846909150562019-04-22T18:57:47.535-04:002019-04-22T18:57:47.535-04:00For people who are struggling with the grams/cups ...For people who are struggling with the grams/cups conversion, here is a rule of thumb for you:<br />1:place your measuring cups in front of you<br />2:find the nearest garbage<br />3:place the cups in it<br />4:go buy a scalePignichttps://www.blogger.com/profile/14288408813757121487noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-37468496908544417712019-04-06T04:16:15.555-04:002019-04-06T04:16:15.555-04:00I changed :)
I put fine semolina, rye flour, oat f...I changed :)<br />I put fine semolina, rye flour, oat flour and wheat flour in equal parts. I doubled the dry yeast. With liquids, I replaced half the water with pure virgin olive oil.<br />We ate and cried!Anoyllahttps://www.blogger.com/profile/10120063152059990527noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-13392923279652318172019-03-25T14:47:19.830-04:002019-03-25T14:47:19.830-04:00I find a lot of people daunted by the idea of maki...I find a lot of people daunted by the idea of making bread at home, and notice that when I show them the process in a laid back manner, they feel less intimidated. I like your nonchalant attitude in the video, it seems to put people at ease for the task of bread making. This video is going to help me convert a lot of people and reinforce that you don't have to stress about bread, thanks!Anonymoushttps://www.blogger.com/profile/12557152731581691899noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71675125214347582542019-03-21T20:31:48.560-04:002019-03-21T20:31:48.560-04:00Hi chef :)
Just now first proofing on the way, I&#...Hi chef :)<br />Just now first proofing on the way, I'm so interested on the outcome... let's see tomorrow:) doing all by your recipe. Excited! Will write the result!Anonymoushttps://www.blogger.com/profile/07177533967470191353noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71357971395411704972019-03-21T20:12:37.898-04:002019-03-21T20:12:37.898-04:00Hi chef :)
Just now first proofing on the way, I&#...Hi chef :)<br />Just now first proofing on the way, I'm so interested on the outcome... let's see tomorrow:) doing all by your recipe. Excited! Will write the result!Anonymoushttps://www.blogger.com/profile/07177533967470191353noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-83951648796950145332019-02-13T00:41:17.112-05:002019-02-13T00:41:17.112-05:00Hi Chef,absolutely love your videos! Learn so much...Hi Chef,absolutely love your videos! Learn so much from you! Real quick just wanted to check on this recipe 1.5 cups of water I get 375grams is that normal, as you've put 325grams, I've done a bit of science digging and looks like a liter of water is 1kg.Anonymoushttps://www.blogger.com/profile/07623165186346770270noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81292317423219184032019-01-30T00:18:52.672-05:002019-01-30T00:18:52.672-05:00So I got a hankering for some crusty bread and fou...So I got a hankering for some crusty bread and found you! Who'd a thunk it? My fave chef! Making this tonight and tomorrow!Kathy Berkenhttps://www.blogger.com/profile/00121628282594585306noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90448254362437135202019-01-13T10:35:50.711-05:002019-01-13T10:35:50.711-05:00Thanks Chef John :) Tried this recipe and it tur...Thanks Chef John :) Tried this recipe and it turned out great. I just made 2 larger loaves and it sounded like the bread from the movie Ratatouille when squeezed. So crispy outside and perfectly tender inside.<br /><br />I had pretty much given up on bread making as every attempt and recipe I tried has turned out as well as a building brick. This result gave me confidence enough to try my hand once again going into the bread making world and next is your pita bread recipe for some falafel <br /><br /><br />Next time I make this I may add in some rosemary and garlic after it proofs overnight to add a little something extra. Shadowxsxhttps://www.blogger.com/profile/14732170408829571890noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23024496018266075422019-01-09T08:11:32.459-05:002019-01-09T08:11:32.459-05:00Finding French baguettes in the area of the Philip...Finding French baguettes in the area of the Philippines where I live is near impossible, Since I wanted French Baguettes for French onion soup I was making I had little choice but make them myself. I opted for this recipe because it is no-knead which saves my old hands from pain later on. Everything went well right up to baking time. Very few people here have ovens so they are expensive and almost all gas. The closer you get to ovens found in the US, i.e., spacious, efficient, versatile, the more expensive they are. All electric will easily vault you over the $1000 mark. So I have a La Germania brand gas oven. It is only 15" wide inside and you can use only top or bottom burner at a time. So anyway, I got the baguettes in the oven and 15 minutes pass. No browning. Thirty minutes pass and still no browning. After an hour and no browning, my wife puts an oven thermometer in and although set to 280°C it is only at 250°C. But this is still close to 500°F so what the hey? I finally suggested the bottom burner be shut off and the top burner used. Within 5 minutes the crusts were golden brown and crunchy hard. My wife removed them and against your instructions, cut into one immediately. The inside was near perfect with a nice mix of large and small holes.<br /><br />Unfortunately, there were a couple issues with the baguettes. First, they had flattened out quite a bit. I'm not sure but that may have been partially, or wholly, due to the application of water to the crusts. Unbelievably, we have been unable to find spray bottles here, food grade or not. The peso stores (similar to dollar stores) don't have any and neither does the baking supply store. So I resorted to a 2" paintbrush to apply water. I was careful not to press against the dough but it may have resulted in some deflation. So now I have to decide whether to order a specialty rack or try to bake the baguettes using an aluminum foil form to hold the sides. Second, once the bread had cooled on a rack the crusts had gone soft. This may be due to the humidity here. I researched this a bit and next time will try letting them cool down in the oven with the door open. I will also not risk over baking them, bringing them to an internal temperature of 190°F and then switching to top burner<br /><br />Even with the issues noted the bread was perfect for the soup. The leftover bread regained its crunchy crust when heated on a sandwich maker. Do not feel intimidated by this recipe as they were easy to make. If I had a way I would share my pics.DiverDavehttps://www.blogger.com/profile/15785720636265794929noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59889436844493792592019-01-08T21:40:21.280-05:002019-01-08T21:40:21.280-05:00500gs/ 18oz of flour is like 2.25 cups, not 4. Ri...500gs/ 18oz of flour is like 2.25 cups, not 4. Right?J T Bhttps://www.blogger.com/profile/13695683470000047577noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-48003640294667178842018-12-11T17:30:21.544-05:002018-12-11T17:30:21.544-05:00Can I use Fleischmann's pizza yeast?Can I use Fleischmann's pizza yeast?Anonymoushttps://www.blogger.com/profile/05493945519088658288noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-83120576782324048042018-12-08T20:21:13.099-05:002018-12-08T20:21:13.099-05:00I made this French baguette recipe this past Thurs...I made this French baguette recipe this past Thursday for company and the baguettes came out just superb. So easy to make so delicious and spectacular for a young couple that rarely, if ever, get home baked goods. I just love the simplicity of the recipe and how perfect the breads turned out. Actually, I haven't made a recipe by Chef John that hasn't come out 5 Star quality. I'm a true follower and my first go-to recipe is one that Chef John has created (or tweaked to his liking :)) His motto of KISS is just what everyone needs to be a star in their own kitchen.Anonymoushttps://www.blogger.com/profile/04816310022162573034noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-21130398609888141992018-10-09T14:53:43.123-04:002018-10-09T14:53:43.123-04:00Chef John,
After 4 years of experimentation with...Chef John, <br /><br />After 4 years of experimentation with baguette recipes, your recipe and excellent video solved everything about baking baguettes for me at once. I used Caputo 00 Chef’s Flour and metal baguette pans over a baking stone with outstanding results: the crust crackled, the crumb was full of holes, and the flavor excellent. I baked the breads at the recommended 550°F for 22 minutes, spraying them lightly once and adding ice cubes to a small baking pan on the oven floor.<br /><br />While slashing the tops with a pair of scissors is a nice trick, it does sacrifice the attractive designs one can achieve with a lame (razor blade). Perhaps with practice, it can be done.<br /><br />Next time I will place the breads directly on the pre-heated stone to bake. It would be nice if they could hold their shape without support.<br /><br />Thanks for a great presentation.<br /><br />HermanAnonymoushttps://www.blogger.com/profile/07493045581391666962noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-51415301325974115322018-08-27T05:00:08.503-04:002018-08-27T05:00:08.503-04:00Thank you, making this today! :D exciting!Thank you, making this today! :D exciting!JM Kaynehttps://www.blogger.com/profile/09194479687636360827noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29703015445110025432018-06-09T18:45:44.797-04:002018-06-09T18:45:44.797-04:00The 1/4 tsp measurement is for the long proof, no ...The 1/4 tsp measurement is for the long proof, no knead method. If you intend to knead and make the bread sooner, you can use the larger yeast amount the other user posted. Hope this helps!Sairahhttps://www.blogger.com/profile/07073147553960028489noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-9025416961108877182018-05-23T20:04:45.023-04:002018-05-23T20:04:45.023-04:00I'm trying to figure out, do I use the ¼ tsp d...I'm trying to figure out, do I use the ¼ tsp dry active yeast? The other comment threw me: "if you want to use a traditional bread technique, add the whole package of yeast (2 1/4 tsp) and proceed as usual." It sounds like the preference is to use ¼ tsp dry active yeast? I'm dying to try this but want to clarify that one question.tm6938https://www.blogger.com/profile/00552749616820675221noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-26822765367844645792018-04-18T08:03:52.715-04:002018-04-18T08:03:52.715-04:00Thank you chef John! This recipe is awesome. Now I...Thank you chef John! This recipe is awesome. Now I make French baguettes at my convenience. Anonymoushttps://www.blogger.com/profile/07367505775667073200noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-26555357984193808132018-03-19T15:02:51.665-04:002018-03-19T15:02:51.665-04:00Great recipe, Chef John!
Quick question: what abo...Great recipe, Chef John! <br />Quick question: what about using a baguette baking mold? Harry Segalhttps://www.blogger.com/profile/16572297288893189962noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-88276281988598571392018-02-14T07:02:27.886-05:002018-02-14T07:02:27.886-05:00This recipe is amazing!!!!!!! Pls everybody try it...This recipe is amazing!!!!!!! Pls everybody try it!! It taste just like the real thing ;)jadehttps://www.blogger.com/profile/07098997734072585647noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-85012334464335820202017-09-05T10:18:04.407-04:002017-09-05T10:18:04.407-04:00Thanks Chef John, The bread came out just as shown...Thanks Chef John, The bread came out just as shown in your video. Please advise me how to keep it crispy overnight, it became soggy and soft on top the next morning. Thank You Powlerhttps://www.blogger.com/profile/00070592637619035337noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40819244995599140592017-09-03T23:25:03.817-04:002017-09-03T23:25:03.817-04:00Chef John,
Thank You very much for a perfect and...Chef John, <br /><br />Thank You very much for a perfect and easy recipe with correct tips. I made it and it turned out exactly the same as shown in video. Please advise me how do I keep it crispy till next day or may be two. Just out of oven for 4-5 hours it was crispy. It turned soggy overnight. Do I need to keep it covered/uncovered? Thank You <br /><br />NJPowlerhttps://www.blogger.com/profile/00070592637619035337noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36940217541471845592017-09-01T15:07:59.611-04:002017-09-01T15:07:59.611-04:00I made this exactly the way John said except i don...I made this exactly the way John said except i don't have a baking mat, came out perfect.<br />By the way this is the second time i made bread in my life.<br /><br />Chef John, you're awesome !<br /><br />Thanks, Anthony.Anthony Phttps://www.blogger.com/profile/18423503352711454845noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28008990318224621762017-06-29T16:26:42.581-04:002017-06-29T16:26:42.581-04:00Hi,
When I turn on my oven to the 550F (the m...Hi,<br /><br /> When I turn on my oven to the 550F (the maximum) it heats up the bottom side only. <br />Is it enough to bake the baguettes ? Or should I turn on the upper side (like broiler) in order to get a nice color and crust for the baguettes ?Anonymoushttps://www.blogger.com/profile/16779686821036939689noreply@blogger.com