French Baguettes Recipe Demonstration –


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  1. I prepared these today, and they are awesome. I wasn't sure I had the confidence, but I watched the video a couple of times, especially the part about shaping. I've moved the recipe into my cooking software, so we'll be enjoying these for years to come. Thanks so very much for the instruction, and for your lovely personality as well.

    Oh, I did do two things differently: I mixed the dough the night before and did the shaping and proofing in the morning. Also, I used a baguette tin instead of a stone. After shaping the baguette, I moved it right to the tin. I think that made things easier. Probably the result wasn't as good as yours, but they were still great!

  2. Gotta disagree with you on using plywood to transfer the dough. Plywood has many small loose splinters. You don’t want those in your dough. I made the bread according to your video and it is sooooo good!👍

  3. Hi there, I really love your video! Can you please tell me where I can buy the razor blade??? (or what I type in the online store to get the same knife you use?)

  4. Stephany, thank you so much for this recipe! it looks so beautiful and delicious! Working on it right now! I so it will turn out just as good as yours! 🙂

  5. Stephanie How would the bread turn out if the ice cubes in the pan was left out of the procedure? Going to follow your directions exactly. Just interested from a scientific point of view. Thank you

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