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http://www.casadonteskitchen.com Another one of my father’s recipes. This is the same bread I grew up with. It set the standard for french bread and has yet to be surpassed. Nothing beats hot homemade bread!!
Duration : 0:7:0
[youtube sD4ZhoSjpkM]
Episode 6 (Part II): French Bread
September 8th, 2009 
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Nice work, we liked …
Nice work, we liked your video very much so we embedded it on ChefCommons w/ link back and reference to Youtube. (Let us know if you don’t wish for it to be featured)
Hey that’s a great …
Hey that’s a great idear…I’ll do that tonight. Cheers
i want this bread …
i want this bread can you send for me/ and chak my beriani for brack obama i maked
so i found a recipe …
so i found a recipe i plan to make this weekend, the directions say something about rolling it out, then folding it/rolling it up into shape.
anyone know what this nonsense is about?
Thanks for that …
Thanks for that suggestion! I will try it.
Try tossing a …
Try tossing a couple of ice cubes into the bottom of the oven when you begin to bake the baguettes. It provides some moisture to make the crust more authentic; but it’s a self-limiting amount.
We appreciate your light-hearted video in light of the serious subject!
You should let the …
You should let the shaped batons rise to about half their size again before putting them in the oven. Then slash. Then bake. The oven should have a tray of water inside to help create the crust. Also spraying with water during baking gives even more of a crunchy crust.
The reason why the …
Kashem425 and knight2255 are absolutely right. I work in a bakery and we practice those techniques for our baguette recipes.
The reason why the ends are tucked is to create rounded, blunt ends as opposed to having pointy tips. Appearance…that’s all
cool thanx man
cool thanx man
Totally agree! …
Totally agree! Raspberry jam and real butter for the veritable win ^_^ Homemade raspberry jam if at all possible!
about 2 turn on the …
about 2 turn on the oven nerves of steal
Its also best to …
Its also best to leave your dough overnight for the final proof in a plastic covered bowl in the fridge to let the yeast develop good flavors.
You need to shape …
You need to shape and do a final proof. That will help keep your loaves from being so dense. Also try eggwash before slashing to help give it a golden color. Water/ice to the oven for crispy crust.
my “final” meal …
my “final” meal would be:
french bread,real butter and raspberry jam!
heaven.
after watching this …
after watching this vid my second attempt at bread is doing very well thanks for the vid
thanks for the …
thanks for the video tutorial … i’m in the process of making my first batch of french bread … i have a stand mixer so i’m hoping it still turns out okay .. the directions weren’t as specific as yours … i’m crossing my fingers that it will rise ..
nice vid.thank you …
nice vid.thank you for sharing and by all means please make more.
cool
cool