@chefjohn777 The measurements can be found in the description beneath the video or for a detailed version, on my website: susanscookingschool(dot)com/frenchbread.html
i used ur recipie and measured the flour by weight and the water by measuring cup and my dough is not as smooth or as easy to roll out as yours. probably my flour is dryer and needs more water, i guess
Oh goodness, so Ive been working on this since 1:30 this afternoon. It is now 8:45 and the bread is just now baking. I'm so anxious! I really want it to be done, but im so afraid it wont turn out well. Wish me luck, thank you!
OMG thank you for this. I attempted to bake bread for the first time today and I thought it would be the same as baking other things... WRONG it came out hard on the outside and raw on the inside. =) will be using this recipe saturday =)
Give a man a fish and he will eat for a day. Teach a man to fish and he will eat for a lifetime. I am very grateful. Thank you, Thank you, Thank YOU!! You are the best!
this is the 3rd iideo I've seen of people making bread. They are all wearing their rings and that is disgusting. My housecraft teacher would have gone berserk
Probably because they're making them for themselves/their immediate family. Obviously you wouldn't go bare handed or with a ring if you're serving guests.
I don't remember feeling disgusted when my Nonna made breads with her bare hands. She always cleaned her hands, and her rings were cleaned in a solution daily. Your house craft teacher probably has OCD. How do you think they've been making bread the past 500 years?
One thing I learned is to take the flour out of the bag and put it in a bowl. Use a whisk or a bread stirrer (you can get one at King Arthur Flour's website) and aerate the flour. Then take a scoop or a large spoon and spoon the flour into your measuring cup. Then continue to follow the recipe. It makes the bread much softer and it stays fresh much longer. Laura
Can you tell me why homemade bread when it cools down it became a rock? or just mine? or do you have any suggestion for me please? and tell the recipes too :)
@perfumeyou The recipe info is in the video description area (beneath the video).
Dense bread could have many causes. I'm sorry that I can't address them all here. Please check out my blog article, No Pizza stone? No problem. I discuss the issue of oven rise, which could be part of your problem. I also have a Pizza Dough FAQs article with a lot of info about yeast dough. Good luck to you!
Just wondering before I try this today, Can some of the dough be plastic wrapped and frozen? If so at what part of the process would it be best to freeze? And what would be the best way of thawing/baking the frozen portion?
This is the first video out of about 4 or 5 on making french bread that I've watched on this site that features instructions and a recipe that results in REAL french bread, not some amateur's American take on bread they like that's SHAPED like french bread. Thanks for this video. Will try it soon!
Thanks for the great video and the link to your recipe also your website is awesome there are a lot of yummy recipes on there. Also would doing the steam bit be alright in an electric oven?
There was once a restaurant in my town that brought out a basket of homemade soda crackers before the meal. The difference in homemade and the store brand is amazing. Will you do that please?
When i was in culinary school, we made French Bread, but I've never been abled to get it right at home. Mine is as hard as a brick when it comes out. It's not wet and mushy, it's just hard. I've tried using less flour, and it's still hard. The one thing I heard you say is not to spray it in the beginning. I wonder if that's my problem?
@streetwhereulive Because French bread is made from a very lean dough (no added fat), the crust tends to solidify quickly in the oven, preventing the dough from expanding. If the dough doesn't expand in the oven, the resulting bread will be dense. Adding steam to the oven, helps to prevent the crust from forming too quickly. This can be tricky to do in the home oven.
I just read that putting a pan of boiling water in the bottom of the oven and allowing the overn to preheat at least 30 mins helps with the expansion. The article also said to remove the water after 15 mins to allow the dough to brown and form a crust. Just read this last night and think I will give it a go.
@amandasklim 425F equals about 218C and the bread takes about 20-25 minutes. The complete printable recipe is available free of charge on my web site. The link is in the video description area. Happy baking!
@SellyGomezLuv If you don't have access to bread flour, you can try all purpose, but the results won't be as good. The dough will be weaker and more prone to collapse before baking and/or the oven spring won't be as high, resulting in a denser loaf of bread. When using all purpose flour, you may need less water. Good luck.
WoW! There are a lot of emotional flakes commenting strange things on this video. I would just like to say that this video helped me make it right the first time I followed it. I had many failures by following books and other people's untried recipes. Doing it exactly the way shown in this video turns out right every time, and has the correct texture and taste of french bread. Thank you very much.
Hi Susan! Love your pizza dough video! I have a question for this video, is it mandatory that you use bread flour? Because the only flour I have on hand is white all-purpose flour.
Susan, thank you sooo much. We finally got a french bread recipe that actually works!! It tastes so fresh, it's even better than the the one we buy at the store. Crunchy on the outside, I still can't believe I actually made french bread!! Thank you, Thank you, Thank YOU!!
How hard would it have been to include the measurements in the video? Are you just trying to get people to visit your website? Because I'll you've done is make me stay away from your website *and* your youtube videos. There are too many other cooking videos on youtube to deal with your bait and switch.
@GlobalCop wow you are a lazy person. Is it that hard to click once? Sady's nice enough to post the vdo. Because of people like you, youtube society sucks
If you wanted a lighter fluffier bread rather than a heavy bread, what would you need to do - to prevent the dough from getting too heavy - thick inside?
@pkrska There are several problems that can lead to a dense bread. Proper shaping and rising of the loaves before baking is crucial. Another common problem is when the surface of the loaves dry out in the oven before the dough has a chance to "oven rise". Brushing water on top of the loaves right before baking can help.
I have been watching bread making videos for a while now, and so far this is almost the best. The only thing that would have made it better would have been quantities of flour, water and yeast. Rather than continually directing people to your website, why not just tell us how much water, flour and yeast. It takes the same amount of typing.
Can you please tell me what size the bowl is your mixing in? I noticed on your website that Pyrex bowls are advertized on the sidebar area, is that what your using? I love the idea of lid and not messing with plastic wrap.
Love your videos and all the delish things you make. I checked out your recipe for the french bread, wanted to ask why the uniodized salt and can I use ioddized? Also Will the exterior stay crunchy on the bread? I am new at bread baking but have made a few tasty loaves, however I love the crunch of real french bread. Thanks for your time.
no measurements ???????
chefjohn777 4 days ago
@chefjohn777 The measurements can be found in the description beneath the video or for a detailed version, on my website: susanscookingschool(dot)com/frenchbread.html
ssady 4 days ago
I like it. Thanks . great
I'll try to make F.B to eat. I like cooking
huangxiaohuang 5 days ago
you make it look so easy!
pepsi42327 5 days ago
WOW,Those are perfect !!
GoliathAngelus 1 week ago
Im gonna make meatball subs! WOOOOOOOO!!!!!
trevor2594 1 week ago
Comment removed
adventuretime14 2 weeks ago
hello, this is my first time making bread =D
I ended up with a very very hard crust and the insides are not very fluffy either.
What did I do wrong?
shauku77 4 weeks ago
i used ur recipie and measured the flour by weight and the water by measuring cup and my dough is not as smooth or as easy to roll out as yours. probably my flour is dryer and needs more water, i guess
eogg25 4 weeks ago
Wow you are a fantastic chef. Id love to see a classroom demonstration one day.
Thanks
chris111690 1 month ago
Wow you are good , thank you. I baked these per your instruction and they came out great.
modacibebek 1 month ago
would it be alright to let the sponge rest overnight or longer?
Rattmaster86 1 month ago
@Rattmaster86 I'd let it rise at room temperature for 30 minutes or so and then put it in the refrigerator overnight or use less yeast in the sponge.
ssady 1 month ago
@ssady ok, thanks a lot of the tip, this video has a been a huge help for me.
Rattmaster86 1 month ago
Thanks! :D My mom LOVES french bread... x3 So this was very very helpful.
Sims2VideoFunTime 1 month ago
Good video. Ultimately annoying piano on the background. Why oh why?!
mipt641 1 month ago
I made this bread and it was great!
1janrod 1 month ago
My dough does not come out like yours.... 8-(
TheOpenDialog 1 month ago in playlist Uploaded videos
@TheOpenDialog French bread is not easy to make. I hope you keep trying. Best of luck to you!
ssady 1 month ago
You make that look too easy. I'm going to have to try that your way. Thanks.
hjones1 1 month ago
I don't know who the 10 dislikes are but they're jealous idiots.
This is a rare good video on youtube. Most youtube pizza dough video and bread baking videos are 'garbage'.
Well done. You also had good tools. Like that knife.
Ibringthetruth1 1 month ago
Oh goodness, so Ive been working on this since 1:30 this afternoon. It is now 8:45 and the bread is just now baking. I'm so anxious! I really want it to be done, but im so afraid it wont turn out well. Wish me luck, thank you!
darlingkenzie 1 month ago
Sure make it look easy... I am doing good to get a mostly eatable loaf of wheat bread. French is kind of advanced to me... Is the stone needed?
TheTacticalBarrage 2 months ago
OMG thank you for this. I attempted to bake bread for the first time today and I thought it would be the same as baking other things... WRONG it came out hard on the outside and raw on the inside. =) will be using this recipe saturday =)
L0v3Rock3t 2 months ago
Give a man a fish and he will eat for a day. Teach a man to fish and he will eat for a lifetime. I am very grateful. Thank you, Thank you, Thank YOU!! You are the best!
meral200 2 months ago
@meral200 Thanks, and good luck baking!
ssady 2 months ago
this is the 3rd iideo I've seen of people making bread. They are all wearing their rings and that is disgusting. My housecraft teacher would have gone berserk
pennywalmsleyful 3 months ago
@pennywalmsleyful
Probably because they're making them for themselves/their immediate family. Obviously you wouldn't go bare handed or with a ring if you're serving guests.
I don't remember feeling disgusted when my Nonna made breads with her bare hands. She always cleaned her hands, and her rings were cleaned in a solution daily. Your house craft teacher probably has OCD. How do you think they've been making bread the past 500 years?
NommieSen 2 months ago
Started with 4 rounds, showed 3 loafs, baked 2?
I just made this & don't divide into 4, chop it in half.
This just doesn't make 4 loafs the size shown.
Everything else is great!
azis1100 3 months ago
@azis1100 I didn't show the baking of all 4 loaves, so that the video wouldn't be repetitious.
ssady 2 months ago
One thing I learned is to take the flour out of the bag and put it in a bowl. Use a whisk or a bread stirrer (you can get one at King Arthur Flour's website) and aerate the flour. Then take a scoop or a large spoon and spoon the flour into your measuring cup. Then continue to follow the recipe. It makes the bread much softer and it stays fresh much longer. Laura
lhbrownstein 4 months ago 2
Hi Ssady, Have you got any sweet bread recipe? Thanks!!!! I love your JOB...
Ailtoncard 4 months ago in playlist More videos from ssady
Can you tell me why homemade bread when it cools down it became a rock? or just mine? or do you have any suggestion for me please? and tell the recipes too :)
perfumeyou 5 months ago
@perfumeyou The recipe info is in the video description area (beneath the video).
Dense bread could have many causes. I'm sorry that I can't address them all here. Please check out my blog article, No Pizza stone? No problem. I discuss the issue of oven rise, which could be part of your problem. I also have a Pizza Dough FAQs article with a lot of info about yeast dough. Good luck to you!
ssady 5 months ago
Comment removed
perfumeyou 5 months ago
u are my new aunt.... lol... i made my first pizza and now on my way to making bread.... lets see how it goes...
Eltatopr 5 months ago in playlist More videos from ssady
what do u do if u dont have a bread stone ?
tomastomas11 5 months ago in playlist tomastomas11's Favorited Videos
you're a great cook, Chef Susan... xD
ParisDarez 6 months ago
Just wondering before I try this today, Can some of the dough be plastic wrapped and frozen? If so at what part of the process would it be best to freeze? And what would be the best way of thawing/baking the frozen portion?
JTuesday777 6 months ago
This is the first video out of about 4 or 5 on making french bread that I've watched on this site that features instructions and a recipe that results in REAL french bread, not some amateur's American take on bread they like that's SHAPED like french bread. Thanks for this video. Will try it soon!
JTuesday777 6 months ago
great video What proportions is she using? Other videos indicate an oven
temp of 350...maybe thats why my bread doesnt brown, and has a crust
similar to concrete...a bit more tasty...but still concrete. This video might
be all I need to finally make an edible loaf...hats off!
askingsley69 6 months ago
Thanks for the great video and the link to your recipe also your website is awesome there are a lot of yummy recipes on there. Also would doing the steam bit be alright in an electric oven?
qupia 6 months ago
Comment removed
qupia 6 months ago
There was once a restaurant in my town that brought out a basket of homemade soda crackers before the meal. The difference in homemade and the store brand is amazing. Will you do that please?
streetwhereulive 7 months ago
Lady, thank you so much. I think I will attempt to make one of these. If you knew me, lol you'd crack up Great Vid
mandaltby 7 months ago
awesome video susan, your the best :D
cazattack23 7 months ago
When i was in culinary school, we made French Bread, but I've never been abled to get it right at home. Mine is as hard as a brick when it comes out. It's not wet and mushy, it's just hard. I've tried using less flour, and it's still hard. The one thing I heard you say is not to spray it in the beginning. I wonder if that's my problem?
streetwhereulive 7 months ago
@streetwhereulive Because French bread is made from a very lean dough (no added fat), the crust tends to solidify quickly in the oven, preventing the dough from expanding. If the dough doesn't expand in the oven, the resulting bread will be dense. Adding steam to the oven, helps to prevent the crust from forming too quickly. This can be tricky to do in the home oven.
ssady 7 months ago
Comment removed
pballfan 6 months ago
@ssady
I just read that putting a pan of boiling water in the bottom of the oven and allowing the overn to preheat at least 30 mins helps with the expansion. The article also said to remove the water after 15 mins to allow the dough to brown and form a crust. Just read this last night and think I will give it a go.
KissHope 5 months ago
@streetwhereulive There's my problem. Thanks for giving me the theory.
streetwhereulive 7 months ago
Hi Susan, can I know how many degree Celsius and how long do I have to bake the bread?
amandasklim 7 months ago
@amandasklim 425F equals about 218C and the bread takes about 20-25 minutes. The complete printable recipe is available free of charge on my web site. The link is in the video description area. Happy baking!
ssady 7 months ago
@ssady Hello Susan. I requesting a video. If you could teach me how to make homemade apple pancakes. Thanks. -Heidi
MegaPrincess1998 7 months ago
can i use all purpose flour
SellyGomezLuv 7 months ago
@SellyGomezLuv If you don't have access to bread flour, you can try all purpose, but the results won't be as good. The dough will be weaker and more prone to collapse before baking and/or the oven spring won't be as high, resulting in a denser loaf of bread. When using all purpose flour, you may need less water. Good luck.
ssady 7 months ago
WoW! There are a lot of emotional flakes commenting strange things on this video. I would just like to say that this video helped me make it right the first time I followed it. I had many failures by following books and other people's untried recipes. Doing it exactly the way shown in this video turns out right every time, and has the correct texture and taste of french bread. Thank you very much.
fjoefourty 8 months ago
i adore "" le pain français ""
sousoulove16 8 months ago
Hi Susan! Love your pizza dough video! I have a question for this video, is it mandatory that you use bread flour? Because the only flour I have on hand is white all-purpose flour.
RoseLNguyen 8 months ago
What?? NO butter ? =(
hitokiri657 9 months ago
@hitokiri657 lol never butter in a french bread!!!
miyaou 9 months ago
VERY nice process you got there!!! Looked very professionally done. Thanks!
Landotter1 10 months ago
wow!! they look divine.
drew7473 10 months ago
do u have a hot cross buns recipe?
mrsrebeccaherbert 10 months ago
can u use any other flour eg, plain or self raising????
mrsrebeccaherbert 10 months ago
Looks really good, it'd be perfect for our cucumber bread thing recipe!
foodkitchenfilms 11 months ago
Susan, thank you sooo much. We finally got a french bread recipe that actually works!! It tastes so fresh, it's even better than the the one we buy at the store. Crunchy on the outside, I still can't believe I actually made french bread!! Thank you, Thank you, Thank YOU!!
gunzolice1 11 months ago
@gunzolice1 Thanks for the feedback and glad that your bread came out so well.
ssady 11 months ago
Hi Susan, does it matter if we use active or instant dry yeast? TQ
raficsulejmanovic 11 months ago
@raficsulejmanovic I prefer active dry yeast.
ssady 11 months ago
@ssady need measurements
emelie121 10 months ago
How hard would it have been to include the measurements in the video? Are you just trying to get people to visit your website? Because I'll you've done is make me stay away from your website *and* your youtube videos. There are too many other cooking videos on youtube to deal with your bait and switch.
GlobalCop 11 months ago
@GlobalCop The ingredients are now listed in the description area. Hope you and others find that helpful.
ssady 11 months ago
@GlobalCop wow you are a lazy person. Is it that hard to click once? Sady's nice enough to post the vdo. Because of people like you, youtube society sucks
menghazard 8 months ago
Comment removed
qupia 6 months ago
this video sucks she doesn't give out measurements
Thenforcer13 1 year ago
@Thenforcer13 THe complete recipe is available on my website, which you may link to in the information box beneath the video.
ssady 1 year ago 2
@ssady Good demonstration of technique! Thank you!
prestozonium 1 year ago 2
@Thenforcer13 ......owned
Jomyke2007 1 year ago
If you wanted a lighter fluffier bread rather than a heavy bread, what would you need to do - to prevent the dough from getting too heavy - thick inside?
pkrska 1 year ago
@pkrska There are several problems that can lead to a dense bread. Proper shaping and rising of the loaves before baking is crucial. Another common problem is when the surface of the loaves dry out in the oven before the dough has a chance to "oven rise". Brushing water on top of the loaves right before baking can help.
ssady 1 year ago
quanties would be nice.
NinaKuhl 1 year ago 2
@NinaKuhl The complete recipe is available for free on my web site that you can find in the description box beneath the video.
ssady 1 year ago
nice i just started making bread and learned alot from this video
ThePohto 1 year ago
They look so good, I can't wait to make! Thanks
4vermont 1 year ago
Wow you must have very strong arms with all the kneading.. I think I need to try, looks yummy :)
PreciousChanel 1 year ago
I have been watching bread making videos for a while now, and so far this is almost the best. The only thing that would have made it better would have been quantities of flour, water and yeast. Rather than continually directing people to your website, why not just tell us how much water, flour and yeast. It takes the same amount of typing.
macmagna1 1 year ago
Just like grandma used to make... smile thanks
emoneyblue 1 year ago
What is the quantities of the ingredients!
RiteshTammy 1 year ago
@RiteshTammy The complet recipe is on my web site: susanscookingschool(dot)com Just click on the recipe page and select French Bread.
ssady 1 year ago
Can you please tell me what size the bowl is your mixing in? I noticed on your website that Pyrex bowls are advertized on the sidebar area, is that what your using? I love the idea of lid and not messing with plastic wrap.
KissHope 1 year ago
@KissHope It's a 4.5 qt. Pyrex bowl. The set I put on my web site was the closest I could find to mine, which I've had for quite some time.
ssady 1 year ago
Love your videos and all the delish things you make. I checked out your recipe for the french bread, wanted to ask why the uniodized salt and can I use ioddized? Also Will the exterior stay crunchy on the bread? I am new at bread baking but have made a few tasty loaves, however I love the crunch of real french bread. Thanks for your time.
KissHope 1 year ago
hi just wanted to know how much yeast you put into the mix?
kishakisha17 1 year ago
@kishakisha17 The complete recipe is available on my web site: susanscookingschool(dot)com
ssady 1 year ago
Aw... Too bad I have a gas oven so I can't do the spraying... I wish I had the electric ones :/
DIMATIF 1 year ago
@DIMATIF Me toooooo :(
PreciousChanel 1 year ago
@PreciousChanel ):
DIMATIF 1 year ago
video faved. I wish I wasn't on a diet right now.
endocondor 1 year ago
@endocondor You work off the calories by kneading!
ssady 1 year ago
Where is the utica? UK ? France? USA?
adamolunlayn 1 year ago
@adamolunlayn Utica, USA.
ssady 1 year ago
tnx:)
kajvlado 1 year ago