Entertaining With Beth | Let's Make French Baguettes with Local Flour! (BETH IN FRANCE)🇫🇷 @EntertainingWithBeth | Uploaded July 2022 | Updated October 2024, 4 hours ago.
Join me for a visit to Le Moulin des Gourmands for an inside peek at how flour has been traditionally made in France, with the help of a moulin! Julien the miller will show us how the local wheat is transformed into flour using traditional methods. Then it's back to my kitchen to show you how to make a fantastic French Baguette using the Moulin's own Baguette recipe!
SPECIAL THANKS:
To the Tourist office of Saint Gilles for arranging the visit to the Moulin. You can learn more about exciting places to visit in the area on their website! bit.ly/3ygWaHk
FOR MORE INFO ON MOULIN DES GOURMANDS
bit.ly/3BbGutO
WATCH ALL MY BETH IN FRANCE VLOGS HERE!
youtube.com/watch?v=XHaW6F67mkY&list=PLA8NZSto-k4OdzmOdHPQWIMDz7gXnTktQ&index=1
Rent our French House in Saint-Gilles Croix de Vie (In the Vendee Region)!
bit.ly/462Dpb7
FOR THE RECIPES MENTIONED IN THIS EPISODE
The Baguette bit.ly/3OkXMaI
The Boule Loaf bit.ly/3v70x8Q
All Recipes! bit.ly/3opfpM6
ENGLISH VERSION OF THE RECIPE HERE!
Makes 2 Baguettes
INGREDIENTS:
375g T80 flour (or Bread flour)
1sachet of baker's yeast (8g) (1 3/4 teaspoons)
8g (1 3/4 tsp) fine salt
300ml (1 1/2 cups) lukewarm water
PREPARATION
* Dilute the yeast in the warm water. Let it sit for 5 minutes.
* In a bowl, place the flour with the fine salt. To mix together.
* Add the yeast mixture to the flour mixture.
* Mix with a wooden spoon.
* Use plastic wrap to cover the bowl and let the dough rise for 1h30 in a warm room. (Best place is in the oven, with the oven turned off. Best draft-free area in your house!)
*Place the dough on a floured surface. Cut it into 2 equal parts. Roll it out to a baguette shape and place it in the tin.
* Using a sharp knife, make 3-4 slits down the baguette in the dough.
* Preheat the oven to 240°C (500F) convection heat.
* When the oven is preheated, place the baguettes on a wire rack, then add a loaf pan filled half way with water alongside to the pan to create steam. This will help the baguette crisp up.
* Bake for 25 to 30 minutes and then cool the baguettes on a wire rack.
FOR THE BAGUETTE PAN I'D RECOMMEND THIS ONE: (This link goes to Amazon where I am an affiliate partner)
amzn.to/3Os7Tuf
CHAPTERS:
00:00 A Visit to the Moulin
06:09 How To Make Baguette Dough
10:15 Benefits of a French Baguette Pan
11:38 How to Form a Baguette
13:19 How to Get the Crunch on a French Baguette
15:21Tasting the French Baguette with French Cheese
Join me for a visit to Le Moulin des Gourmands for an inside peek at how flour has been traditionally made in France, with the help of a moulin! Julien the miller will show us how the local wheat is transformed into flour using traditional methods. Then it's back to my kitchen to show you how to make a fantastic French Baguette using the Moulin's own Baguette recipe!
SPECIAL THANKS:
To the Tourist office of Saint Gilles for arranging the visit to the Moulin. You can learn more about exciting places to visit in the area on their website! bit.ly/3ygWaHk
FOR MORE INFO ON MOULIN DES GOURMANDS
bit.ly/3BbGutO
WATCH ALL MY BETH IN FRANCE VLOGS HERE!
youtube.com/watch?v=XHaW6F67mkY&list=PLA8NZSto-k4OdzmOdHPQWIMDz7gXnTktQ&index=1
Rent our French House in Saint-Gilles Croix de Vie (In the Vendee Region)!
bit.ly/462Dpb7
FOR THE RECIPES MENTIONED IN THIS EPISODE
The Baguette bit.ly/3OkXMaI
The Boule Loaf bit.ly/3v70x8Q
All Recipes! bit.ly/3opfpM6
ENGLISH VERSION OF THE RECIPE HERE!
Makes 2 Baguettes
INGREDIENTS:
375g T80 flour (or Bread flour)
1sachet of baker's yeast (8g) (1 3/4 teaspoons)
8g (1 3/4 tsp) fine salt
300ml (1 1/2 cups) lukewarm water
PREPARATION
* Dilute the yeast in the warm water. Let it sit for 5 minutes.
* In a bowl, place the flour with the fine salt. To mix together.
* Add the yeast mixture to the flour mixture.
* Mix with a wooden spoon.
* Use plastic wrap to cover the bowl and let the dough rise for 1h30 in a warm room. (Best place is in the oven, with the oven turned off. Best draft-free area in your house!)
*Place the dough on a floured surface. Cut it into 2 equal parts. Roll it out to a baguette shape and place it in the tin.
* Using a sharp knife, make 3-4 slits down the baguette in the dough.
* Preheat the oven to 240°C (500F) convection heat.
* When the oven is preheated, place the baguettes on a wire rack, then add a loaf pan filled half way with water alongside to the pan to create steam. This will help the baguette crisp up.
* Bake for 25 to 30 minutes and then cool the baguettes on a wire rack.
FOR THE BAGUETTE PAN I'D RECOMMEND THIS ONE: (This link goes to Amazon where I am an affiliate partner)
amzn.to/3Os7Tuf
CHAPTERS:
00:00 A Visit to the Moulin
06:09 How To Make Baguette Dough
10:15 Benefits of a French Baguette Pan
11:38 How to Form a Baguette
13:19 How to Get the Crunch on a French Baguette
15:21Tasting the French Baguette with French Cheese
