French Baguette recipe : • Wheat flour T65 : 500 g • Salt: 9 g • Fresh Yeast : 4g or dry yeast instead: 2g • Water : 330 g • Starter : 50 g --------------------------------------------------------------------------------------------------- 00:00 présentation 00:40 French baguette recipe 02:24 How to make an Autolyse ? 03:04 Mixing the dough 03:20 Check the gluten network 03:36 Bulk fermentation 04:00 Strech and fold 04:41 Scale and pre shaping 05:24 How to shape your baguette? 06:24 Seconde Proof 06:51 How to Bake your bread at home? 08:30 Baguette Tasting o Subscribe : https://www.youtube.com/channel/UCyukUh-uOQJE6YqedFTkQlw//?sub_confirmation=1 See you soon on "boulangerie pas à pas" par Fabrice Cottez . #bakerywork #boulangerie #bread #bakery #sourdough #boulangeriepasapas #baguette