Have been putting off making these for an while now John as I thought it looked a messy affair, and wasn’t overly confident that I’d do your recipe justice. Made them yesterday for the first time and they are absolutely amazing. Made some leek & potato soup and the two together are a marriage made in heaven. Thank you once again for another brilliant video. ps, I nicked pillow case out the linen cupboard too, only I got busted by my wife within 30 minutes of starting to bake 😂
😂Fantastic! I'm pleased you gave them a try my friend and they turned out well. Thanks for watching my friend. Here is my latest bread video recipe. Loaf! super quick, From flour! to sandwich in less than 2 hours. Here is the ingredients list and full written method on my website, profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.
i know Im asking the wrong place but does someone know of a tool to get back into an Instagram account? I was dumb lost my password. I would appreciate any tips you can offer me!
Hi John it’s me again, just to let u know, my husband thinks I’m now a professional bread maker. When u love what ur doing, it’s so self fulfilling. Ur videos are d only ones I watched. They are easy to make and not much ingredients in it. He thought I went to some physical baking classes. Anyways, thanks again. God bless u! Keep baking ❤️
Thanks again, now I am a wonderful baker with your help. Now I always have homemade bread. I make them and freeze them. Before, I really struggled to make bread. Now I make delicious bread for my family. I enjoyed making them too! You are very generous gentleman.
Fantastic! I'm pleased you gave them a try my friend and I hope they turned out well. My latest Cheese video recipe. Cottage cheese ruclips.net/video/Fu6fxs6GLH4/видео.html&lc=UgxiAYOw0q95Dv5ruMV4AaABAg
The BEST baguette i've ever tasted ... and u make it so easy for us ... THANK YOU for your wonderful recipes .. i've tried many of them and they ALWAYS turn out perfect when i follow ure instructions to the letter ..
Fantastic! I'm pleased you gave them a try Dina. Thanks for watching my friend. My latest video recipe link for whole wheat and white bread flour Bloomer. ruclips.net/video/Y-CcExgNjdw/видео.html. And here is the ingredients list and full written method on the channels website, profoodhomemade.com/bloomer-whole-wheat-and-white/
I am in love with your beard recipes...simple detailed and very quick. I really appreciate you give every minute detail. and the videos are made beautiful. I can see your dedication in it. I am new to baking, but I got a good guide.
Glad you enjoyed it Denise. Why not give it a go? Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Steak pasties profoodhomemade.com/steak-pasties/
Glad you like them! Andrew. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Scotch Pies profoodhomemade.com/scotch-pies/
Love love love it ❤️❤️❤️ thank you for this delicious recipe. Never fail following your step by step guide. The results is simply delicious. Thank you 🙏
Thank you!! for the first time I succeeded cheese baguettes. I had to do some variations, let them rise 3 times, and cooking time for my oven for almost 5 minutes more. They turned out great 👍🏻
I'm so glad! Don, cheers my friend. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Farmhouse sandwich loaf profoodhomemade.com/farmhouse-sandwich-loaf/
My pleasure Mak 😊. Some extra info for next time you try. Thanks for watching, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
A friend directed me here. We made your baguette recipe together. This will be my next one. I bought your book and a few things from your shop. Thanks so much!
So welcome Bob. Thanks for watching, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
I find your voice as soothing as David's Attenboroughs such an enjoyable to watch video. And can't wait to try it out, never baked a baguette with chives before.
Hope you enjoy it my friend. Here is some basic info and my 4 rules to follow. Thanks for watching, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
I just made these and added finely chopped onion - WOW DELICIOUS is an understatement. John thank you for sharing. I had them as hot dog rolls with my hiome made smoked Polish Kielbasa sausage as well as some home made plum jam. I also noticed no sugar in the recipe - I added a teaspoonful - still worked well!!
You're defeating the object of this recipe by adding sugar Gavin, it's a slow fermentation method, that's where the taste and texture of true baguettes come from, adding sugar forces to the yeast to work way too quickly in this recipe, that's why it's not included.
Wow, thank you David. Thanks for watching my friend. My latest video recipe link for Chocolate Chip Muffins. ruclips.net/video/B-aVXGkWV7w/видео.html. And here is the ingredients list and full written method on the channels website, Chocolate Chip Muffins profoodhomemade.com/chocolate-chip-muffins/
Thanks so much for teaching me a simple way to make my own bread of various tastes and flavours!!!! By the way my tapioca bread came out very nice and delicious! Credit to your method.👍👍👍👍👍👍👍
just made them and they were perrrrrrrfect and delicious! already half are gone (made into smoked cold cuts and smoked cheese sandwiches ... love ur channel and your instructions are meticulous ... i finally broke the baking barrier never thought i could bake anything so wonderful ... thank you! making my own butter as per ur video tonight .. and perhaps the brioche for the weekend! thank you again for the wonderful videos!
Thanks for watching Jay much appreciated. hope you do try these they rally are a bit special I have plenty more bread, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Jay.
Just made this fantastic bread today. Tempted to bake my loaves longer also because they did not have the dark brown crust I am used to seeing with my French bread. As John frequently mentions, follow the directions exactly for a predictable outcome, and as I discovered these loaves were not under-baked at all; rather it is my French bread that has been over-baked all this time.@@JohnKirkwoodProFoodHomemade
Just made these, they came out great! I've just discovered your videos, thanks John for such great recipes with detailed, clear instructions - there's so many I cant wait to try!
😂 The family and neighbours do get a lot of overspill food from the video production Linda. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Pasta dough. profoodhomemade.com/homemade-pasta-dough/
Thank you for making this wonderful and detail video. Follow the steps, made French Baguette and Parmesan-Black Pepper Baguette, this is my first time to bake and turned out perfectly. I will try to make Parmesan-Black Pepper and Bacon Baguette next time.
Hello John ! Love your recipes ! I just made these and there wonderful ! Thank you so much ! Made some Bbq pork loin , with buttered bagquetts ! I have started making bread. I can't wait to try more of your recipes. Thankyou again. 🥖🥐🍞
Thanks for watching my friend. My latest video recipe link for. No knead rustic crusty loaf. ruclips.net/video/jEmnZwQcPzU/видео.html. And here is the ingredients list and full written method on the channels website, profoodhomemade.com/rustic-crusty-loaf/ Also check out my Christmas playlist ruclips.net/p/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO
John Kirkwood just finished and out of the steam oven, turned out good, not as pretty as yours. I’ll try 190c in the steam oven next time. Thanks again John. regards Frank
Yum!!! John, I am going to have to try this one. They looks and SOUND SOOOOO DELICIOUS!!! Thank You, John, for sharing this one with Us. Bless You and Your’s. ✝️🙏🏽😊👋🏼
Outstanding once again! Well done John. By the way - we made the Lemon Drizzle cake - easily the best one we've ever tasted - including shop bought ones!
Thanks for watching Sandra, much appreciated. Follow the rules below and you'll be fine. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend
@@JohnKirkwoodProFoodHomemade Thank you so much. Bread baking has been a passion of mine my entire life, but I've never tried French Baguettes. This recipe, your recipe, I can follow. God bless you & your family.
You’re so talented honestly, really admire you! Please keep up the good work you’re my favourite person to watch and I do love baguette recipes please make more 🌈
Thank you! Will do Michael. Thanks for watching M, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V41. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Also 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Thanks for watching luketrembay much appreciated. I have plenty more bread, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching luketrembay.
Thank you, and thanks for watching my friend. My latest pie video recipe. Waitrose Turkey and ham pie recipe page www.waitrose.com/ecom/recipe/turkey-ham-pie and Waitrose Rosemary salt roast potatoes www.waitrose.com/ecom/recipe/roast-potatoes-with-rosemary-salt
Thanks for watching Yashica Munn, much appreciated. Very kind, thank you 😃😉👍. Please check out my Christmas Playlist ruclips.net/p/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
I was taking a break at work, late yesterday afternoon, watching this and salivating like Pavlov's dog. I was starving to death and hoping that the fry cook at home had something in the pot, ready to eat just as soon as I walked through the door. This is something that I will do for my herd in the near future, but just as soon as the dew lifts a little more this morning, I am going in the bottom below the house to pick blackberries. The dew is heavy enough now in the high weeds that it would be the same as jumping in the river. My daughter picked enough to make her daddy a pie, this past week, to which it was just wonderful. It is my hope that she maintains this behavior pattern in the on coming years.
I love your channel John. When it's been a long day, I love watching your videos and getting ideas to put on the "Looking Forward To Making" list. You have such a nice and soothing voice and that combined with delicious recipes, it makes for a very comforting watch. :D Thank you for all the great videos.
Wow you have once again made me hungry while at the same time wanting to mix up a batch of these. 😋 You're right about someone grabbing the larger baguette if you aren't fast enough! My daughter has gotten right quick at grabbing these & others I make. I whipped up a batch of hoagie rolls for her & her college-mate who has come to stay with us twice this summer. I made sure to have a variety ready for her 2nd trip out & will do the same for her last trek this way before they head back to university. Her college-mates are all so wonderful & sweet. I wish they could all come to visit but as it is with Myka, this is the only time the girls are really home for any amount of time over semesters.
Definitely gotta start doing that! 😉 I have to hide my coffee cup to keep hubby & Myka out of it. The breads just don't stand a chance in this house when Myka's home. LOL! It was really wonderful to be able to bake for her & her college-mate. My newfound love of cooking & baking must have some basis in the fact that I don't HAVE to cook anymore. It's allowed me to enjoy the process as well as the results. Baking, while not great for my waistline, it's done wonders for my soul. 😉💕💖
Wow, thanks Ian. Thanks for watching my friend. My latest video recipe link for Steak & Kidney Pudding. ruclips.net/video/aa-UGitbDgw/видео.html . And here is the ingredients list and full written method on the channels website, profoodhomemade.com/steak-kidney-pudding/
I love flavored breads. I have been think of using sautéed onions and cheddar cheese, but I was wondering do you really need to caramelize the onions before hand or will they caramelize as the bread bakes?
I would caramelize then let them cool before adding into the dough. Thanks for watching my friend. My latest video recipe link for Steak & Kidney Pudding. ruclips.net/video/aa-UGitbDgw/видео.html . And here is the ingredients list and full written method on the channels website, profoodhomemade.com/steak-kidney-pudding/
Thanks for watching Petros, much appreciated. pleased my recipes have been of some use to you. No need for my full title Retros, John is fine my friend ;o) I have plenty more bread, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching.
Fantastic! I'm pleased you gave it a try my friend. A very Merry Christmas Betty. Thanks for watching my friend. My latest video recipe link for. No knead rustic crusty loaf. ruclips.net/video/jEmnZwQcPzU/видео.html. And here is the ingredients list and full written method on the channels website, profoodhomemade.com/rustic-crusty-loaf/ Also check out my Christmas playlist ruclips.net/p/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO
Dear John, As always. . oh yum! Is there a particular type of cheese you prefer to use with this baguette? And yay!! You found your favorite stirrer. (smile)
Thanks again for watching Juelda, as always much appreciated, Yeah found my trusty wooden spoon, or should I say my wife found it, under my nose all the time :o) I use my favourite homemade mature cheddar in this recipe.
설북숙에게 감사 드리며 많은 감사를드립니다. 매우 친절합니다, 감사합니다 😃😉👍. 나머지 채널 및 재생 목록을 확인하여 더욱 훌륭한 동영상 요리법을 확인하십시오. ruclips.net/user/jonboy2478 나는 당신이보기를 원한다면, 내 채널에 훨씬 더 빨라서 빵과 케이크, 치즈와 다른 요리법을 더 먹지 않는다. 공유하고 싶거나 구독하고 싶다면 (아직하지 않은 경우). 따라서 향후 비디오를 놓치지 않고 벨 아이콘을 누르십시오. 그러면 새 비디오를 업로드 할 때마다 자동으로 알려줍니다. 내 친구를보고 다시 한번 감사드립니다.
Here is a link to a webpage that gives great advice as it can be very complicated. www.kingarthurbaking.com/learn/resources/high-altitude-baking Thanks for watching my friend. My latest video recipe. Crispy hot dog buns, Baguette style. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/hot-dog-baguettes/
Another masterclass and a salivating recipe to keep us drooling all the way. Thank you for this! Looks a bit easier than the ciabatta so I might actually give this one a go. Thanks John!
Hi John, These are delicious! I also made a batch adding grated parmesan cheese, minced garlic and minced onion with w bit of crushed red pepper to the ingredients listed. Amazing! Thank you so much!
Sounds great Susan, good job. Thanks for watching my friend. Here is my Christmas playlist for all your Christmas day meals ruclips.net/p/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO And here is the ingredients list and full written method on the channels website, Sherry Trifle profoodhomemade.com/sherry-trifle/
Thank you for watching 1tinac , much appreciated. Just a little extra info to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb... I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching 1tinac
@@JohnKirkwoodProFoodHomemade thank you for all of you added info. Have signed into your channel. I am working through your videos. Can not wait for my kitchen to finish being set up. Thanks for sharing.
Thank you so much for what you do I’m from Miami are I used to work in a hotel on South Beach Ritz I worked in pastries but I know basic things about bread but never really done bread before like I’m doing now thanks to you thank you so much I’m still trying to learn my next step is to try to buy your book thank you again
Thanks for watching Joe, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Well done Chris, and thanks again for watching, pleased they were a success my friend. You'll have to try those Ciabatta rolls next, they truly are amazing.
Brilliant John, absolutely brilliant. Will try this weekend, despite the heatwave here in France. Why go to the boulangerie when you’ve got un maître boulanger on you tube.
Thanks for watching msjnchoi much appreciated. It's not that much more expensive. If you try the recipe please follow these 4 simple rules and you wont go wrong. Please let me know you get along with the recipe. 1. Stick to the recipe rigidly, the quantities and ingredients are very important for successful results. 2. Use SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is not strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching msjnchoi.
Thanks for watching Gabriela, much appreciated. Very kind comment, thank you. Just a little extra info to help you along if you do try these cheese baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb... I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching Gabriela Lopez Herrera.
Hi John, Have just made these Cheesy Baguettes and wow, what a success. Kim my wife pinched one 😆 before I photographed them for my record. I see I made the mistake of only 1 tsp instant yeast but they still proved well. My only concern was that my dough was not as wet and pliable as yours appeared to be. Maybe the hydration rate of our flour. I always weigh the ingredients. I took your tip, to increase the flour protein level up from 11%, by replacing some of the water with milk (2% fat). I did 1/3 milk, would this have made a difference? What is a good test to tell if the flour is well hydrated (wet enough)
I thought that was a lot of yeast, but then I imagined how good that extra yeast would taste with that sharp cheddar. Also, you're obviously a pro from watching you handle that sticky dough, but what impressed me even more was your ease with cling film. ;-)
Haha, yeah cling film is like the dough you have to get used to handling it, Thanks for watching THC, much appreciated. I have plenty more bread, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching THC.
John Kirkwood Thanks John. I hope to work through your whole back catalogue eventually. I've been a subscriber for a few months now. I'll stay on the lookout for more techniques and recipes.
They look really great and would make fantastic garlic bread I would imagine. btw, I do like many others really enjoy seeing you using and enjoying the end products, ie the ham sanga.
Thanks for watching Diane, much appreciated. Yes Diane 30% wholewheat 70% White .👍😉😃 Please post me a comment if you need any more help. Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
It is wonderful. Thanks for sharing with us. Made me hungry in the midnigt. I m checking the list of recipe from my bed 🤪. Would you mind if i ask, Is it popular using lard while oiling trays especially for this kind of recipies in traditional bakeries in UK? Thanks in advance for your replies, help, sharing. Long live John 👍🏻👍🏻👍🏻
Thanks again for watching, much appreciated. No muharremulusan I wouldn't say popular, it's just lard is a lot cheaper than butter :) but you can use butter, oil, or vegetable shortening, anything as long as the baguettes don't stick to the tray.
Thanks for watching Joel Williams, much appreciated. I take it ourside and give it a good shake, and wash it once a month, when it's not in use I keep it sealed in a plastic bag, or you'll have flour all over the place. Please check out my simple bread making rules, 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb... Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for Watching Joel Williams Classic English Cottage loaf 😃😉👍 ruclips.net/video/OnPQP-dHFmg/видео.html
Hi John, love your receipts, I tried some already! Really love it. May I ask what is the difference between for this 2 45 mins rise Bagutte and the 4 45 mins rise Bagutte? Also with the starter + 2 45mins rise? What is the main difference between those 3 different rise methods? Thanks
Thanks for watching CEO, much appreciated. The more times you fold the dough, the better the taste, texture, structure/quality of the bread, that's all it means. Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
The water is cool so around 15 C. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Farmhouse sandwich loaf profoodhomemade.com/farmhouse-sandwich-loaf/
Hi John. Thanks for your channel its great. I just made these and I have no idea what I did wrong they have been in the oven for 23 minutes still a little anaemic. I preheated the oven 10 minutes, sprayed them with water scored, them cheesed them, I made sure there was a pan of water in the oven when I turned it on. Turned them round after 10 minutes. Can you advise. Thanks
Thanks for watching Barbara, much appreciated. Not this one but I will be making a video soon on how to do just that. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Hi John, I'm a single guy and want to only make half the amount/ recipe, can I just assume halfing every ingredient but keeping the resting and cooking times the same? Thx
Thanks for watching, much appreciated. It's not ideal halving these already small recipes, but if you must, half everything except the yeast, keep that the same, but it's much better to bake all 4 and freeze 2.
@@JohnKirkwoodProFoodHomemade thx for answering..I ended up cutting the recipe in half ( yeast also) and its more of a dense bread, more so in the middle..us it because of only two resting periods? It's more of an Italian bread then French Baguette, thx
Hello, John. I just try this recipe today and I LOVE IT. This is my 2nd time making baguettes but I love work with your recipe most since the 1st one is came out failed 😂. Thank you for the recipe and easy step by step. It helps such a beginner like me. 💕
Thanks for watching Dyah, much appreciated. pleased you enjoyed the recipe :o). I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Dyah.
Thanks for watching Joseph, your wish is my command Part 1 Stottie cake ruclips.net/video/X_LUor-VW1M/видео.html Part 2 Pease Pudding ruclips.net/video/d50y_xTLCS4/видео.html
@@JohnKirkwoodProFoodHomemade Good to know thank you, I think I should do an experiment to actually see the difference based on rolling technique, I think that would be interesting.
:o) Thanks for watching Shetasen, much appreciated. Maybe that's why my favourite bread is the honey and oatmeal loaf ;o), check it out, ruclips.net/video/D79GoB2OzUo/видео.html I have plenty more bread, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of new uploads. Thanks again for watching Shetasen.
Try my Dutch oven recipes instead my friend. Thanks for watching my friend. Here is my Christmas playlist for all your Christmas day meals ruclips.net/p/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO And here is the ingredients list and full written method on the channels website, Sherry Trifle profoodhomemade.com/sherry-trifle/
Well sir I’m back…just can’t skip past u…I really appreciate ur expertise and ease of creating such lovely tasty 😋 food. I’m a baker so I am having fun doing ur projects. Are u a clotted cream on jam or jam on clotted cream?
Jam first Mike. Thanks for watching my friend. My latest video pie recipe. Here is the ingredients list and full written method on the channels website, Individual Steak Pie profoodhomemade.com/individual-steak-pies/
Made these yesterday and they were delicious, gutted I didn’t have the chives but I’ll definitely be making these on a regular basis so I'll make sure & get the chives for the next batch. Do you have any pie recipes you can share John? Something with a nice rich gravy.
Thanks for watching BeerBellyBert, much appreciated. I have a pork pie and chicken and mushroom pie videos, beef stew and dumplings. Have a look at my channel I'm sure you'll find plenty to interest you. Well done with the baguettes Please like share and subscribe for more great video recipes. Apologies if you have already subscribed 😉
Have been putting off making these for an while now John as I thought it looked a messy affair, and wasn’t overly confident that I’d do your recipe justice. Made them yesterday for the first time and they are absolutely amazing. Made some leek & potato soup and the two together are a marriage made in heaven. Thank you once again for another brilliant video. ps, I nicked pillow case out the linen cupboard too, only I got busted by my wife within 30 minutes of starting to bake 😂
😂Fantastic! I'm pleased you gave them a try my friend and they turned out well. Thanks for watching my friend. Here is my latest bread video recipe. Loaf! super quick, From flour! to sandwich in less than 2 hours.
Here is the ingredients list and full written method on my website, profoodhomemade.com/two-hour-loaf/
Happy new year and all the best for 2023.
Using the spoon handle and a shower cap is my new standard for bread making. The shower cap is especially brilliant.
Thanks again Lisa, This cheesy baguette recipe is fantastic, hope you have tried it.
Pleased you've enjoyed my Strawberry pancake recipe too 😉👍😃.
i know Im asking the wrong place but does someone know of a tool to get back into an Instagram account?
I was dumb lost my password. I would appreciate any tips you can offer me!
This guy sounds like Winnie the Pooh and it's very relaxing to watch these bread making videos. I can't wait to try them out myself!
Thanks for watching Dany, much appreciated. Please like share and subscribe for more great recipes.
Hi John it’s me again, just to let u know, my husband thinks I’m now a professional bread maker. When u love what ur doing, it’s so self fulfilling. Ur videos are d only ones I watched. They are easy to make and not much ingredients in it. He thought I went to some physical baking classes. Anyways, thanks again. God bless u! Keep baking ❤️
That is awesome Nat, great work.
Thanks again, now I am a wonderful baker with your help. Now I always have homemade bread. I make them and freeze them. Before, I really struggled to make bread. Now I make delicious bread for my family. I enjoyed making them too! You are very generous gentleman.
Thanks again for watching Aruni G as always your comments are most generous and welcome, I'm pleased you are benefiting from video's.
Making these today! Off to the shop in a min to get the ingredients!
Fantastic! I'm pleased you gave them a try my friend and I hope they turned out well. My latest Cheese video recipe. Cottage cheese ruclips.net/video/Fu6fxs6GLH4/видео.html&lc=UgxiAYOw0q95Dv5ruMV4AaABAg
Makes me hungry just watching you make them and that crunch.... Wow! Thank you John
Thanks again SG as always much appreciated.
The BEST baguette i've ever tasted ... and u make it so easy for us ... THANK YOU for your wonderful recipes .. i've tried many of them and they ALWAYS turn out perfect when i follow ure instructions to the letter ..
Fantastic! I'm pleased you gave them a try Dina. Thanks for watching my friend. My latest video recipe link for whole wheat and white bread flour Bloomer. ruclips.net/video/Y-CcExgNjdw/видео.html. And here is the ingredients list and full written method on the channels website,
profoodhomemade.com/bloomer-whole-wheat-and-white/
I am in love with your beard recipes...simple detailed and very quick. I really appreciate you give every minute detail. and the videos are made beautiful. I can see your dedication in it. I am new to baking, but I got a good guide.
Pleased you like it, thanks for watching much appreciated
Love watching you bake,you make it look so easy,your voice is very relaxing whilst watching you,thank you for your time x
Glad you enjoyed it Denise. Why not give it a go?
Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Steak pasties profoodhomemade.com/steak-pasties/
I love watching you make breads and pastries, just so relaxing and inspiring!
Glad you like them! Andrew. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Scotch Pies profoodhomemade.com/scotch-pies/
Love love love it ❤️❤️❤️ thank you for this delicious recipe. Never fail following your step by step guide. The results is simply delicious. Thank you 🙏
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
Thank you!! for the first time I succeeded cheese baguettes. I had to do some variations, let them rise 3 times, and cooking time for my oven for almost 5 minutes more. They turned out great 👍🏻
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
Not only am I totally relaxed, I feel inspired!
I'm so glad! Don, cheers my friend. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Farmhouse sandwich loaf profoodhomemade.com/farmhouse-sandwich-loaf/
I can’t wait to try this! It looks delicious 👍🏻. Thanks for sharing a very detailed recipe that is easy to follow.
My pleasure Mak 😊.
Some extra info for next time you try.
Thanks for watching, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V
Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra information to help you along if you do try these baguettes.
Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
A friend directed me here. We made your baguette recipe together. This will be my next one. I bought your book and a few things from your shop. Thanks so much!
So welcome Bob.
Thanks for watching, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V
Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra information to help you along if you do try these baguettes.
Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
The aroma in your neighbourhood must be amazing.
Looks delicious, John! I will have to give this recipe a try someday soon!😊
Fantastic go for it.
I find your voice as soothing as David's Attenboroughs such an enjoyable to watch video. And can't wait to try it out, never baked a baguette with chives before.
Hope you enjoy it my friend. Here is some basic info and my 4 rules to follow.
Thanks for watching, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V
Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra information to help you along if you do try these baguettes.
Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
I just made these and added finely chopped onion - WOW DELICIOUS is an understatement. John thank you for sharing. I had them as hot dog rolls with my hiome made smoked Polish Kielbasa sausage as well as some home made plum jam. I also noticed no sugar in the recipe - I added a teaspoonful - still worked well!!
You're defeating the object of this recipe by adding sugar Gavin, it's a slow fermentation method, that's where the taste and texture of true baguettes come from, adding sugar forces to the yeast to work way too quickly in this recipe, that's why it's not included.
@@JohnKirkwoodProFoodHomemade thanks for the info - i'll not add next time and see the difference. it did rise a lot I might add!!
wonderful as always. My wife is a wonderful baker and she shows interest in making the bread.
Cheers Bob, these really are special.
Beautiful!!! You make everything look so easy. Thanks so much.
Thanks again for watching much appreciated. It is easy redhousepress 😉
Thank you for your wonderful recipes, my wife and I enjoy each and every one of your videos,This is one of our all time favorites. Cheers to you!!
Wow, thank you David. Thanks for watching my friend. My latest video recipe link for Chocolate Chip Muffins. ruclips.net/video/B-aVXGkWV7w/видео.html. And here is the ingredients list and full written method on the channels website, Chocolate Chip Muffins profoodhomemade.com/chocolate-chip-muffins/
Thanks so much for teaching me a simple way to make my own bread of various tastes and flavours!!!!
By the way my tapioca bread came out very nice and delicious!
Credit to your method.👍👍👍👍👍👍👍
Thanks again for watching and the very kind comment, as always much appreciated.
just made them and they were perrrrrrrfect and delicious! already half are gone (made into smoked cold cuts and smoked cheese sandwiches ... love ur channel and your instructions are meticulous ... i finally broke the baking barrier never thought i could bake anything so wonderful ... thank you! making my own butter as per ur video tonight .. and perhaps the brioche for the weekend! thank you again for the wonderful videos!
Great job! Here is the ingredients list and full written method on the channels website, French Brioche profoodhomemade.com/french-brioche/
I'm watching this in bed -- almost ready to get up and make these!! Thanks John
Thanks for watching Jay much appreciated. hope you do try these they rally are a bit special I have plenty more bread, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Jay.
Made these. Turned out perfect. Only thing I had to give a little longer than 16 mins. Usually the oven is spot on but they needed 5mins extra.
Thanks again for watching, turn the heat up a bit next time rather as giving it a longer cooking time will result in a tougher crust.
Just made this fantastic bread today. Tempted to bake my loaves longer also because they did not have the dark brown crust I am used to seeing with my French bread. As John frequently mentions, follow the directions exactly for a predictable outcome, and as I discovered these loaves were not under-baked at all; rather it is my French bread that has been over-baked all this time.@@JohnKirkwoodProFoodHomemade
👍😉😃
Just made these, they came out great! I've just discovered your videos, thanks John for such great recipes with detailed, clear instructions - there's so many I cant wait to try!
Glad you like them! Thanks for watching my friend, much appreciated.
Remarkable as always I cant wait for my days off to make them, thank you Mr. Kirkwood
Hope you enjoy Jim and have fun. 😁👍
Cor I bet your wife is a happy woman. Thanks for your vids, I use your recipe for my sourdough bread, delicious.
😂 The family and neighbours do get a lot of overspill food from the video production Linda. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Pasta dough. profoodhomemade.com/homemade-pasta-dough/
Thank you for making this wonderful and detail video.
Follow the steps, made French Baguette and Parmesan-Black Pepper
Baguette, this is my first time to bake and turned out perfectly. I will try to make Parmesan-Black Pepper and Bacon
Baguette next time.
Thanks for watching dw1313, much appreciated. Well done with the baguettes. Please like share and subscribe for more great video recipes.
Your soothing voice is amazing i play ur videos literally every day.it relaxes me the most
Thank YOU for watching Maryam, that's very kind of you, much appreciated.
Hello John ! Love your recipes ! I just made these and there wonderful ! Thank you so much ! Made some Bbq pork loin , with buttered bagquetts ! I have started making bread. I can't wait to try more of your recipes. Thankyou again. 🥖🥐🍞
Thanks for watching my friend. My latest video recipe link for. No knead rustic crusty loaf. ruclips.net/video/jEmnZwQcPzU/видео.html. And here is the ingredients list and full written method on the channels website, profoodhomemade.com/rustic-crusty-loaf/ Also check out my Christmas playlist ruclips.net/p/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO
Looks great John, the wet dough looks like a handful, I’ll give it a try soon Thanks Again Frank
Thanks again for watching Frank, the dough is easy to handle if your hands are wet, don't even attempt it with dry hands.
John Kirkwood just finished and out of the steam oven, turned out good, not as pretty as yours. I’ll try 190c in the steam oven next time. Thanks again John. regards Frank
Cheers Frank, rather than turn down the heat, try a shorter time first. :o)
Yum!!!
John, I am going to have to try this one. They looks and SOUND SOOOOO DELICIOUS!!!
Thank You, John, for sharing this one with Us.
Bless You and Your’s. ✝️🙏🏽😊👋🏼
Hope you enjoy, and God bless you also.
Amazing. Can't wait to try it
Please do Chris.
Outstanding once again! Well done John. By the way - we made the Lemon Drizzle cake - easily the best one we've ever tasted - including shop bought ones!
Yeah it's a wonderful cake Gary. Pleased you enjoyed it. Thanks again for watching much appreciated.
Thank you so much for this video. Love the gloves.
Thanks again Greg, yeah a present from my Granddaughter. :o)
I love your oven & your patience.
The baguettes look exquisite!
Thanks for watching Sandra, much appreciated. Follow the rules below and you'll be fine. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V
Just a little extra information to help you along if you do try these baguettes.
Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html
There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend
@@JohnKirkwoodProFoodHomemade Thank you so much. Bread baking has been a passion of mine my entire life, but I've never tried French Baguettes. This recipe, your recipe, I can follow. God bless you & your family.
You’re so talented honestly, really admire you! Please keep up the good work you’re my favourite person to watch and I do love baguette recipes please make more 🌈
Thank you! Will do Michael.
Thanks for watching M, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V41. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Also
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html
There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Love the videos always a pleasure to watch and learn
Thanks for watching luketrembay much appreciated. I have plenty more bread, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching luketrembay.
Lovely video as always John, keep them coming
Thanks again Kay, as always much appreciated :o)
Thanks for another wonderful video John :-)
You're welcome Greg.
This recipe is absolutely delicious! My mum actually thought that I bought them at our local bakery. Thank you so much for sharing!
My pleasure 😊
Thats a great compliment :D
Marvellous effort, John thank you for posting🇬🇧👍😁🌻
You are very welcome. Thanks for watching my friend ❤️ much appreciated.
Absolutely beautiful, we love your videos!
Thanks Jenny, very kind. :o)
John you are adorable, and an absolute wizard 💫 can't wait to try
Thank you, and thanks for watching my friend. My latest pie video recipe. Waitrose Turkey and ham pie recipe page www.waitrose.com/ecom/recipe/turkey-ham-pie and Waitrose Rosemary salt roast potatoes
www.waitrose.com/ecom/recipe/roast-potatoes-with-rosemary-salt
Just made these amazing flop proof baguettes for my child. Delicious!!!
Thanks for watching Yashica Munn, much appreciated. Very kind, thank you 😃😉👍.
Please check out my Christmas Playlist ruclips.net/p/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
I was taking a break at work, late yesterday afternoon, watching this and salivating like Pavlov's dog. I was starving to death and hoping that the fry cook at home had something in the pot, ready to eat just as soon as I walked through the door. This is something that I will do for my herd in the near future, but just as soon as the dew lifts a little more this morning, I am going in the bottom below the house to pick blackberries. The dew is heavy enough now in the high weeds that it would be the same as jumping in the river. My daughter picked enough to make her daddy a pie, this past week, to which it was just wonderful. It is my hope that she maintains this behavior pattern in the on coming years.
;o) thanks again Ron.
I love your channel John. When it's been a long day, I love watching your videos and getting ideas to put on the "Looking Forward To Making" list. You have such a nice and soothing voice and that combined with delicious recipes, it makes for a very comforting watch. :D Thank you for all the great videos.
Thanks for watching my friend, much appreciated.
Wow you have once again made me hungry while at the same time wanting to mix up a batch of these. 😋 You're right about someone grabbing the larger baguette if you aren't fast enough! My daughter has gotten right quick at grabbing these & others I make. I whipped up a batch of hoagie rolls for her & her college-mate who has come to stay with us twice this summer. I made sure to have a variety ready for her 2nd trip out & will do the same for her last trek this way before they head back to university. Her college-mates are all so wonderful & sweet. I wish they could all come to visit but as it is with Myka, this is the only time the girls are really home for any amount of time over semesters.
Thanks again for watching Sammy Jo. As always much appreciated. Hide the next big baguette my friend 😁
Definitely gotta start doing that! 😉 I have to hide my coffee cup to keep hubby & Myka out of it. The breads just don't stand a chance in this house when Myka's home. LOL! It was really wonderful to be able to bake for her & her college-mate.
My newfound love of cooking & baking must have some basis in the fact that I don't HAVE to cook anymore. It's allowed me to enjoy the process as well as the results. Baking, while not great for my waistline, it's done wonders for my soul. 😉💕💖
;o)
They look good enough to eat
Thank you, and thanks for watching my friend. Here is my latest bread video recipe, Easy Flat Bread, Italian style. profoodhomemade.com/flat-bread/
You easily have one of the best channels on RUclips. Keep it up! Cheers!
Wow, thanks Ian. Thanks for watching my friend. My latest video recipe link for Steak & Kidney Pudding. ruclips.net/video/aa-UGitbDgw/видео.html . And here is the ingredients list and full written method on the channels website, profoodhomemade.com/steak-kidney-pudding/
I love flavored breads. I have been think of using sautéed onions and cheddar cheese, but I was wondering do you really need to caramelize the onions before hand or will they caramelize as the bread bakes?
I would caramelize then let them cool before adding into the dough. Thanks for watching my friend. My latest video recipe link for Steak & Kidney Pudding. ruclips.net/video/aa-UGitbDgw/видео.html . And here is the ingredients list and full written method on the channels website, profoodhomemade.com/steak-kidney-pudding/
THANK YOU SO MUCH JHON ALWAYS HAPPY TO RECIVE YOUR WONDERFUL RECEPIES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
You are very welcome Annette.
Always learn so much from your videos, thank you Mr. Kirkwood!
Thanks for watching Petros, much appreciated. pleased my recipes have been of some use to you. No need for my full title Retros, John is fine my friend ;o) I have plenty more bread, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching.
Baked mine with half ingredients delicious making for my granddaughters lunch tomorrow great instructions Merry Xmas
Fantastic! I'm pleased you gave it a try my friend. A very Merry Christmas Betty.
Thanks for watching my friend. My latest video recipe link for. No knead rustic crusty loaf. ruclips.net/video/jEmnZwQcPzU/видео.html. And here is the ingredients list and full written method on the channels website, profoodhomemade.com/rustic-crusty-loaf/
Also check out my Christmas playlist ruclips.net/p/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO
Dear John, As always. . oh yum! Is there a particular type of cheese you prefer to use with this baguette? And yay!! You found your favorite stirrer. (smile)
Thanks again for watching Juelda, as always much appreciated, Yeah found my trusty wooden spoon, or should I say my wife found it, under my nose all the time :o) I use my favourite homemade mature cheddar in this recipe.
존아저씨, 늘 좋은 레시피 감사해요 ♡~
설북숙에게 감사 드리며 많은 감사를드립니다. 매우 친절합니다, 감사합니다 😃😉👍.
나머지 채널 및 재생 목록을 확인하여 더욱 훌륭한 동영상 요리법을 확인하십시오. ruclips.net/user/jonboy2478
나는 당신이보기를 원한다면, 내 채널에 훨씬 더 빨라서 빵과 케이크, 치즈와 다른 요리법을 더 먹지 않는다. 공유하고 싶거나 구독하고 싶다면 (아직하지 않은 경우). 따라서 향후 비디오를 놓치지 않고 벨 아이콘을 누르십시오. 그러면 새 비디오를 업로드 할 때마다 자동으로 알려줍니다. 내 친구를보고 다시 한번 감사드립니다.
Hello John, do you have any advice for baking this at high-altitude? I'm in Denver, CO at 1 mile elevation
Here is a link to a webpage that gives great advice as it can be very complicated. www.kingarthurbaking.com/learn/resources/high-altitude-baking
Thanks for watching my friend. My latest video recipe. Crispy hot dog buns, Baguette style. Here is the ingredients list and full written method on the channels website,
profoodhomemade.com/hot-dog-baguettes/
Good timing John, right before bedtime.
Will enjoy and thanks!
You're Welcome bud, don't blame me if you get hungry during the night ;o)
=())
Another masterclass and a salivating recipe to keep us drooling all the way. Thank you for this! Looks a bit easier than the ciabatta so I might actually give this one a go. Thanks John!
Thanks again QD much appreciated. :o)
Hi John,
These are delicious! I also made a batch adding grated parmesan cheese, minced garlic and minced onion with w bit of crushed red pepper to the ingredients listed. Amazing! Thank you so much!
Sounds great Susan, good job.
Thanks for watching my friend. Here is my Christmas playlist for all your Christmas day meals ruclips.net/p/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO
And here is the ingredients list and full written method on the channels website, Sherry Trifle profoodhomemade.com/sherry-trifle/
These look delicious. Thanks for sharing.
Thank you for watching 1tinac , much appreciated.
Just a little extra info to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb...
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html
There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching 1tinac
@@JohnKirkwoodProFoodHomemade thank you for all of you added info. Have signed into your channel. I am working through your videos. Can not wait for my kitchen to finish being set up. Thanks for sharing.
Thank you so much for what you do I’m from Miami are I used to work in a hotel on South Beach Ritz I worked in pastries but I know basic things about bread but never really done bread before like I’m doing now thanks to you thank you so much I’m still trying to learn my next step is to try to buy your book thank you again
You are so welcome JP. Some basic general info my friend.
I'm making these tomorrow!
Thanks for watching Joe, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V
Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra information to help you along if you do try these baguettes.
Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Decided to give them a go today, and it's the first time ever I was satisfied with bread I baked myself. Thank you, John. :)
Thanks once more Alexander, well done.
John, I made these for the family and they loved them. Thank you for sharing your receipts.
Well done Chris, and thanks again for watching, pleased they were a success my friend. You'll have to try those Ciabatta rolls next, they truly are amazing.
Would you please make a video for baking croissants? I love your videos!
Thanks for watching much appreciated. I'll put it on my videos to do list. Please like share and subscribe.
Brilliant John, absolutely brilliant. Will try this weekend, despite the heatwave here in France. Why go to the boulangerie when you’ve got un maître boulanger on you tube.
Thanks again Josha, as always much appreciated. That is so kind of you.
I love these recipes! Will try this weekend, the baguette and ciabatta! Thank you so much John from Korea 😁🥨
Thanks for watching msjnchoi much appreciated. It's not that much more expensive. If you try the recipe please follow these 4 simple rules and you wont go wrong. Please let me know you get along with the recipe.
1. Stick to the recipe rigidly, the quantities and ingredients are very important for successful results.
2. Use SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is not strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching msjnchoi.
Wow Im now a really fan of your recipes , regards from México 🇲🇽
Thanks for watching Gabriela, much appreciated. Very kind comment, thank you.
Just a little extra info to help you along if you do try these cheese baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb...
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html
There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching Gabriela Lopez Herrera.
Hi John, Have just made these Cheesy Baguettes and wow, what a success. Kim my wife pinched one 😆 before I photographed them for my record.
I see I made the mistake of only 1 tsp instant yeast but they still proved well.
My only concern was that my dough was not as wet and pliable as yours appeared to be. Maybe the hydration rate of our flour. I always weigh the ingredients.
I took your tip, to increase the flour protein level up from 11%, by replacing some of the water with milk (2% fat). I did 1/3 milk, would this have made a difference?
What is a good test to tell if the flour is well hydrated (wet enough)
There no reason why your dough should be any different to mine victor, regardless of the flour used.
@@JohnKirkwoodProFoodHomemadeThanks John.
I thought that was a lot of yeast, but then I imagined how good that extra yeast would taste with that sharp cheddar. Also, you're obviously a pro from watching you handle that sticky dough, but what impressed me even more was your ease with cling film. ;-)
Haha, yeah cling film is like the dough you have to get used to handling it, Thanks for watching THC, much appreciated. I have plenty more bread, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching THC.
John Kirkwood Thanks John. I hope to work through your whole back catalogue eventually. I've been a subscriber for a few months now. I'll stay on the lookout for more techniques and recipes.
They look really great and would make fantastic garlic bread I would imagine. btw, I do like many others really enjoy seeing you using and enjoying the end products, ie the ham sanga.
Oh thank you!
I made this bread today, its every bit was delicious as you said ... many thanks.
Thanks again for watching Nancy it is seriously nice bread and fairly easy to make.
hi john , made the wholemeal baguettes which were delicious , can you substitute some of the white strong flour for wholemeal ?
Thanks for watching Diane, much appreciated. Yes Diane 30% wholewheat 70% White .👍😉😃
Please post me a comment if you need any more help.
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
@@JohnKirkwoodProFoodHomemade, thank you so much for the information, looking forward to making the rest of your recipes 😊
I absolutely love cheddar cheese.
Thanks again for watching Gemma.
It is wonderful. Thanks for sharing with us. Made me hungry in the midnigt. I m checking the list of recipe from my bed 🤪. Would you mind if i ask, Is it popular using lard while oiling trays especially for this kind of recipies in traditional bakeries in UK? Thanks in advance for your replies, help, sharing. Long live John 👍🏻👍🏻👍🏻
Thanks again for watching, much appreciated. No muharremulusan I wouldn't say popular, it's just lard is a lot cheaper than butter :) but you can use butter, oil, or vegetable shortening, anything as long as the baguettes don't stick to the tray.
My mouth is watering. I'm sure my mouth opened as you moved the baguette to your mouth 😂
I wish i could have one right now yummmmmm!!!
You'll just have to make some yourself 😀. Please like share and subscribe.
great recipe again and also loving the french music lol
Thank you for sharing such great videos. I have a question about the couche you use. How do you clean it after? Thank you again.
Thanks for watching Joel Williams, much appreciated. I take it ourside and give it a good shake, and wash it once a month, when it's not in use I keep it sealed in a plastic bag, or you'll have flour all over the place.
Please check out my simple bread making rules,
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb...
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for Watching Joel Williams
Classic English Cottage loaf 😃😉👍 ruclips.net/video/OnPQP-dHFmg/видео.html
You're amazing, hope you're back to 100% after your surgery! Best wishes, I'll be making this bread for my family.
Thanks for watching Craig, much appreciated, yes I'm well on the mend thank you. Please like share and subscribe.
Hi! John--your recipes are simply divine---now a days, there is a shortage of yeast, is it possible for you to make this baguette with homemade yeast.
Thanks for watching SM, much appreciated. try this recipe using sourdough starter. ruclips.net/video/L76I01n9csk/видео.html
Hi John, love your receipts, I tried some already! Really love it.
May I ask what is the difference between for this 2 45 mins rise Bagutte and the 4 45 mins rise Bagutte? Also with the starter + 2 45mins rise?
What is the main difference between those 3 different rise methods?
Thanks
Thanks for watching CEO, much appreciated. The more times you fold the dough, the better the taste, texture, structure/quality of the bread, that's all it means.
Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html
There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Hi John, is the water in room temperature or cold
The water is cool so around 15 C. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Farmhouse sandwich loaf profoodhomemade.com/farmhouse-sandwich-loaf/
@@JohnKirkwoodProFoodHomemade thank u for making this video and yr reply, i will do this bread pretty soon
Hi John. Thanks for your channel its great. I just made these and I have no idea what I did wrong they have been in the oven for 23 minutes still a little anaemic. I preheated the oven 10 minutes, sprayed them with water scored, them cheesed them, I made sure there was a pan of water in the oven when I turned it on. Turned them round after 10 minutes. Can you advise. Thanks
Turn up the heat next time Alice..
Hi John. Great videos , just wondering can you use this dough to make a loaf . Thank you
Thanks for watching Barbara, much appreciated. Not this one but I will be making a video soon on how to do just that.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Hi John, I'm a single guy and want to only make half the amount/ recipe, can I just assume halfing every ingredient but keeping the resting and cooking times the same? Thx
Thanks for watching, much appreciated. It's not ideal halving these already small recipes, but if you must, half everything except the yeast, keep that the same, but it's much better to bake all 4 and freeze 2.
@@JohnKirkwoodProFoodHomemade thx for answering..I ended up cutting the recipe in half ( yeast also) and its more of a dense bread, more so in the middle..us it because of only two resting periods? It's more of an Italian bread then French Baguette, thx
Hello, John. I just try this recipe today and I LOVE IT. This is my 2nd time making baguettes but I love work with your recipe most since the 1st one is came out failed 😂.
Thank you for the recipe and easy step by step. It helps such a beginner like me. 💕
Thanks for watching Dyah, much appreciated. pleased you enjoyed the recipe :o). I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Dyah.
These looks great John. I will give it a go. Any chance you could show how to make proper stottie cakes?
Thanks for watching Joseph, your wish is my command
Part 1 Stottie cake ruclips.net/video/X_LUor-VW1M/видео.html
Part 2 Pease Pudding ruclips.net/video/d50y_xTLCS4/видео.html
Looks delicious, love your bread recipes x
Thanks again for watching Rhoda, as always much appreciated.
Thx for sharing ur brilliant recipes
You are very welcome Maryam.
Is there a benefit in folding the final baguette shape as you do rather than just making a sausage shape?
It's for the structure of the finished bread.
@@JohnKirkwoodProFoodHomemade Good to know thank you, I think I should do an experiment to actually see the difference based on rolling technique, I think that would be interesting.
Another great video John, one thing I have noticed, I have never seen you sieve the flour in bread recipes. Is it not necessary?
Not necessary Bob, sieving is done to add air in cakes etc, bread doesn't need that.
@@JohnKirkwoodProFoodHomemade Many thanks John
I agree. Flours come pretty fine nowadays anyway.
I got it. After months of listening to you and learning to make bread, I finally realized who your voice reminds me of. Pooh Bear.
:o) Thanks for watching Shetasen, much appreciated. Maybe that's why my favourite bread is the honey and oatmeal loaf ;o), check it out, ruclips.net/video/D79GoB2OzUo/видео.html I have plenty more bread, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of new uploads. Thanks again for watching Shetasen.
Can I use this same procedure to make a loaf instead of baguettes please?
Try my Dutch oven recipes instead my friend.
Thanks for watching my friend. Here is my Christmas playlist for all your Christmas day meals ruclips.net/p/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO
And here is the ingredients list and full written method on the channels website, Sherry Trifle profoodhomemade.com/sherry-trifle/
Well sir I’m back…just can’t skip past u…I really appreciate ur expertise and ease of creating such lovely tasty 😋 food. I’m a baker so I am having fun doing ur projects. Are u a clotted cream on jam or jam on clotted cream?
Jam first Mike. Thanks for watching my friend. My latest video pie recipe. Here is the ingredients list and full written method on the channels website, Individual Steak Pie profoodhomemade.com/individual-steak-pies/
@@JohnKirkwoodProFoodHomemade thank you sir…
Made these yesterday and they were delicious, gutted I didn’t have the chives but I’ll definitely be making these on a regular basis so I'll make sure & get the chives for the next batch.
Do you have any pie recipes you can share John? Something with a nice rich gravy.
Thanks for watching BeerBellyBert, much appreciated. I have a pork pie and chicken and mushroom pie videos, beef stew and dumplings. Have a look at my channel I'm sure you'll find plenty to interest you. Well done with the baguettes
Please like share and subscribe for more great video recipes. Apologies if you have already subscribed 😉
John Kirkwood you