How to make French baguette? French baker's secret recipe〈 Boulangerie ANTONE 〉

How to make such a beautiful French tradition baguette? I'm going to give you the recipe and the whole process, let's go! To make a good baguette, we need quality flour, no additives, a thermometer, a good scale that works properly, and a bit of know-how. Let's go! The most important thing is the temperature, so we calculated the boiling water temperature. We're at 30°C. Let's go, we're going to pour a little bit of water. We start at 70% of water compared to the mass of flour. We're going to knead for 1 hour. The kneading is done, we're going to leave it for 1 hour and then we'll start kneading. We add 10% of liquid yeast compared to the flour and 65% of fresh yeast, at 10°C all night. So we're at 0.5% of yeast and 1.8% of salt. After 1 hour of kneading, we're going to start kneading. We start at 8 minutes first, after 8 minutes, we're going to add 5% of water, still compared to the flour. We're going to knead at 2nd speed for about 2 minutes. We're going to knead for a few minutes to give the dough a bit of fishiness. We can see that it's starting to peel off nicely. Once it's peeled off, we stop kneading. The temperature, we want a dough between 24°C and 25°C. If we have a dough between 24°C and 25°C, we're going to knead for 1 hour to 1 hour and a half. So you're going to leave the dough for 1 hour and a half? Yes, that's right. So we're going to knead for 7 hours and 30 minutes. To avoid mixing the brushes and getting lost, we usually write down the kneading times on a piece of paper. That way we're up to date. When the dough is kneaded, you need to know that you can turn the dough around to mix it up. Here we have corn bread, you can make baguettes with cereals, fougasse. There are lots of possibilities. As the dough is kneaded, it's just going to be a mixture. You don't need to knead it from the back with our ingredients. After 1 hour and a half of kneading in a bowl, we cut the dough into cubes. We made 6.75 kg of croissants. No folding in the bowl, only in cubes and one fold in the bowl. Then we put it in the fridge until the next day. We're going to keep the dough in the fridge at 4°C all night. We're going to start the machine. See you tomorrow. We have 6.75 kg of croissants which make 330g of baguettes. We divide them by 20. No shaping. It's to shorten the next step. Now we let it rest for 10 minutes. In the morning, I check the consistency of the dough. If it's too soft, I let it rest. But in general, we let it rest for 10 to 15 minutes after dividing it. Don't you wait for the dough to rise to 15°C? No. If we waited for it to rise to this temperature, it would have risen too much. Now we can shape the croissants. I always shape the croissants with the shaper. We can get very good results with the shaper. It's a waste of time. We should take advantage of it. We have around 400 croissants. It's not a lot. Here at Antoine's, we value the big pieces, the specials, rather than the baguettes. It's very important not to tighten the baguettes too much so that they rise properly. We don't want to overdo it. I let the croissants rest at room temperature for 1 hour and a half. There are two ways to shape the croissants, either by machine or by hand. It depends on the dough we have in front of us. For competitions, I prefer to shape them by hand because it's more regular and it avoids strangling. Like this. It's very important to shape the croissants by hand to avoid irregularities. Turn the baguette and weld it up. The croissants we shape by hand are always shorter than the ones we shape by machine because the shaping is always a little less important. We can reduce the time by half an hour. One hour is more than enough. While the baguettes are fermenting, we can prepare the sourdough starter. Here we have our old sourdough starter from the day before. We're going to freshen it up. The basic recipe for the sourdough starter is 1 kg of water, 1 kg of flour and 200 g of sorghum. The water temperature in winter is between 38°C and 40°C and in summer it drops a little. Now we're at 40°C. We're going to make a small recipe that we don't need a lot for tomorrow. In the sourdough starter, we always use traditional flour because we don't want to use the flour that has been sorghum. In autumn, we always freshen up our sourdough starter by hand in a bucket. So we mix the starter with the water and then we add the flour and the water and the starter. Every day we taste our sourdough starter. If it's too sour, we can reduce the amount or we can add a little honey. If it's too sour and if it doesn't taste good, we can increase the amount and let it ferment a little longer. Now our sourdough starter is mixed and we're going to leave it outside for about an hour and a half until it starts to develop. As soon as we see it develop a little and dig on the edges of the bucket, we're going to be able to put it in all night at 10°C. What do you think? Hygiene is very important. A good baker has done his job. After an hour and a half, we're going to put the baguettes in the oven at 265°C on the floor and 255°C in the oven for about 20 minutes. My little technique is to lift the tray a little so that the blade automatically tilts. Because if I blade like this, I'll be too high above the baguette and my blade stroke will be too straight. So I lift the tray like this and the blade automatically tilts. And then we'll hold the blade with two fingers and don't pinch it too hard. You really have to be delicate. So five blade strokes. Regular strokes, if possible. We put a shot of bubble in the front and a shot of bubble in the back. It's important to adjust the bubble for the coloration and a good development. About 20 minutes. Then we do different baking for the customers. It adapts to the clientele of course. A crispy baguette with a nice coloration. Honestly, I like baked baguettes like this. Let's taste it! Let's open one. What you want to get from a traditional baguette is a nice fat crumb, irregular alveoli, and a nice creamy crumb. Excellent! Let's taste it. Do you like it? It's not too sour, just what you need. A little butter and half salt and you're good to go. I'm going to try to imitate the master. Thank you very much!