When I try to make baguettes and I put water on the bottom shelf, my baguetts do not cook on the bottom part and stay raw .... while they are getting ready on the top. Probably should try w/o the water.
I REALLY don't understand people who complain about the way he talks in his videos. What, do you people want him to talk in a bland, flat manner? His sing-song voice is part of what makes him such a great youtube personality. So, either watch his channel for his excellent recipes, or don't. We don't need any more people complaining about petty, nitpicky bullcrap.
+metatron478 I mean I can absolutely see why people complain. I love it, but I can see why people complain. He has the same inflection at the end of almost every sentence. Pretty monotonous, i can see how people get annoyed.
Made this bread. We all loved this bread. You can't fail with this bread (even if you don't weigh your flour - which I never do because I don't have a scale and won't buy one!). Don't fret - if it's too dry add a little water. Too wet add a little flour. You're not baking a cake. Even at 450 degrees and using only the pan of water and NOT spraying it (didn't have a spray bottle) it's still full of holes with a crisp crust. And I didn't have a Silpat, but I used parchment, but you'll be ok with a light coating of olive oil sprinkled with corn meal or flour if you don't have corn meal. Life is too short to try to be too perfect. Enjoy your bread - and enjoy making it.
Thanks for the olive oil tip! Also, I don't have a scale, but I googled : '' convert 29 oz flour to cups ''... and it converted it for me. Same with water : '' Convert 19 oz. water to cups ''...and it gives yu the conversion. Thanks!
@@SriramSubramanianOman ya same, everytime I bake with parchment on even 425 it starts to burn. I guess you gotta cut it out so only the dough is touching the parchment and not hanging off the sides
This is how our mums and grandmas cooked. Just make the damn thing and dont bother over the tiny details! A little improv will NOT ruin the recipe! Their lives were much simpler coz they didnt make fusses over the stuff they didnt have, but rolled with whatever they did!! I love this comment!!
I love when you stated that you were wrong. One of the hardest things for human beings to do is to apologize and admit that they were wrong. Thank you for being a human being. We need more of that in today's world.
Here is the ingredients. For 4 smaller or 2 large baguette: 1/4 tsp dry active yeast (I used Fleischmann's Rapid Rise Yeast) (Note: if you want to use a traditional bread technique, add the whole package of yeast (2 1/4 tsp) and proceed as usual) 1 1/2 cups water (325 grams) 1 3/4 tsp salt 18 oz by weight all-purpose flour (500 grams), about 4 cups - Mix dough and let rise 12-14 hours or until doubled - Punch down and shape loaves, let rise covered with floured plastic 1 to 1 1/2 hr or until almost doubled - Bake at 550 F. about 15 minutes or until well-browned - Spray with water before baking, at 5 minutes, and at 10 minutes during cooking time
Thank you chef! I used bread flour (16oz) and added herbs to the dough. My oven only goes up to 500F, and it took additional 5 min to bake but they turned out terrific! I made the second half of the dough into pizza, and that also worked out great.
Dear Chef John, Thank you, thank you, thank you a thousand times over. This was the second baguette recipe I've tried. The first one was a lot more work. I'm a foodie and a crusty bread lover. This recipe was delicious and perfect for me both times. I'm not a big bread lover but I love crusty bread. I make my own thin crust pizza so I'm not discarding bread which I do even in restaurants. Can't wait to make this with my grandson. I'm so glad that I intermittent fast and only eat once per day. Otherwise, I could be in a lot of trouble keeping the pounds at bay.
My husband and I just retired and he found this recipe to do together . Well I made it but this is so fun. You are my go to expert from now on . Thanks Chef John!
It’s been 5 years and the chefs’ bread method and voice stills has me making the best baguettes. Complain all you want. My family is happy with me baking every forth night.
Dear Chef John, This is an ode and a thank you to you and your channel. I’ve been your keen follower for more than 10 years now. Your recipes have been added to countless memories over the years. I finally took the plunge and made these baguettes today. They were as your rightly put très magnifique. Keep posting your videos and don’t change anything about yourself and your channel. With gratitude and love, Japan (Anaïs) xoxo
I just made some, worked out really well. I like the no added sugar, or oil, my smelled like Hooch after proofing for 24 hours, but it cooked up perfectly. thx Chef John!
I spent 10 days in Paris a few years ago. Early in the morning I'd go for a coffee. every single day at around the same time (I have no idea which time, I was on vacation) there was tons of people in line to the bakeries top buy baguettes. They all carried the baguettes in a special way but I can really explain it. Now the bread that was really magical over there wasn't the baguettes. It was the pain au chocolat. This alone is worth going to France for.
Oh Chef John, I made baguettes today and my husband and I loved them. They were wonderful and easy. I did get scared when I was mixing up the dough and rolling them out, but they came wonderfully. This is now my go to recipe. Thanks so much!
This is literally the first (yeast) bread recipe that has worked for me. I shed a quiet tear when I think of all the wasted flour and yeast over the years Lol Thank you!
I made this recipe today and the bread turned out great! I did the overnight proofing with the dough; it rose and was good and bubbly. :) I wasn't able to bake it at 550F. because I have a baguette pan that has a silicone, nonstick coating that can't withstand any temps higher than 450F. So I baked my loaves for 24 minutes at the lower temperature and they came out perfect! It was all we could stand to wait until they were completely cool to cut and make sub sandwiches. Fantastic recipe! Very easy to make and great texture/flavor! :)
These have become a family favorite for a few months! They're so easy to make and taste sooooo goooood! Today, I made a sourdough version and it was heaven. Thank you for making baking so easy and delicious!
I have been making this recipe for a few years now and it indeed the best baguette I’ve ever tasted!!! Fresh out of the oven!!! So good. Thanks, Chef John!!!
People complaint about the voice.. I actually liked it! I thought it was entertaining :) you did make me laugh a few times! Thanks for the video (and the sing songy voice!)
Always makes me smile. Does a no-knead baguette recipe using all-purpose flour, no poolish, then finishes it off with 'authentic French baguette'. I really like your sense of humour and the middle finger you subliminally flash in your vids. It always tickles me lol
I thought the mysterious Weck Bread from Upstate NY was a revelation ( his recipe for that is Spot On!) These Baguettes are the Real Deal, with all the Pitfalls,to help you along the way. I don't care if it takes long to produce......it's a Joy to take this from the Oven, when done. Totally Worth it, and makes all Killer, No Filler Garlic Bread!
“But, I was wrong... again”.. 🤣👏🏼🤣 we all are, Chef! Hahahaha I have so much fun watching your videos! Thank you, Chef! I love that you don’t take things so seriously👍🏼 yet strive for excellence and happiness. Thank you, Dear Chef. You are awesome.👍🏼👏🏼😁😘
I'm the type of subscriber who watches and never makes but I ended up making this bread and even in the first try it ended up so well!! I halved the recipe and made one large baguette! Best bread ever, mostly because it's made, and by me!
There's nothing like baking something wonderful for friends, family, parties and any other occasion. Also, I made this recipe very similar to this last night, baked the loaves this morning before going to work and they came out PERFECT.
Not in France. Boulangeries make real bread and are carefully regulated. They also usually make a sourdough version and some have their own yeast strains that are literally more than a century old which gives each boulangerie its own flavour signature. Nothing at all like the supermarket dreck in USA/Canada.
If you spritz the dough down with a little bit of water before scoring you can do it with a knife no problem, also I have lightly oiled the plastic wrap at the end instead of flour and it doesn't hurt them...I love your recipes sir, they have never let me down!
Tried this recipe today and it’s AMAZING for how easy it is. Seriously the hardest part is handling the dough as it’s EXTREMELY STICKY and getting the oven hot and humid enough. Best recipe I’ve tried so far. Thx chef!!
Re "you think I'm afraid of baguettes that aren't all the same size? I don't think so"...um...no...you brave man and funny too. I am in the process of making these and just realized my packages of fleischmans fast rising are expired by two months. Hope it still works. I think it will. Thanks for all your good instruction. I could never follow a recipe book but videos so much better. I am not "ascared" anymore.
lol watched this recipe for the second time and just saw your comment. He sounded so sarcastic when he talked about how putting on butter was the only way to make it more french. XD
Hi John, I love your wonderful recipes but it is your voice man !!! I don’t know for some reason I feel happy and feel I am at home with my family cooking away ... truly your voice relaxes me and want to keep watching. Thank you so much 🙏🏻. God bless you 🤲
I'm pretty much self-taught, if you can consider owning roughly 100 cookbooks self taught. I'm sort of anal when it comes to following recipes, because I believe taht cooking, though open to endless interpretation, is essentially applied chemistry (with a touch of physics thrown in for good measure) and that, if you want to duplicate someone's results, you have to follow their lab notes exactly. I can't tell you how many times I've done that and the recipe has come out inedible. Not so with Chef John's recipes. I've tried somewhere between two and three dozen and each of them came out exactly as advertised. I've never had a bad experience following his lead. You won't either.
5:25: "That's the first thing you learn in baguette school: if you're gonna snip, you've got to tuck the tip." seems like an odd place to start, but i don't know enough about baking to contest
Watching this a second time, just had to chuckle. Somehow the good humor helps with retention, and just generally feeling better about the bread, and life in general. THANK YOU (old video - hope you're still around, and well).
Can I make this in my toaster oven where instead i put a pan of boiling water on the bottom, I spray it with water every few minutes to keep it humidified? My toaster oven is already pretty humid anyways since its so small
I was at panera today, ordered broccoli cheddar soup for a group, the woman at the counter says "ok that comes with a French baguette" to which I replied "idk what a baguette is, just give me the bread" lol
momomomomo makes nooooooo sense hahaha. Joke was funny.... seriously you used "STFU" momo??? real mature. haha we need some momo jokes and less grumpy pants.
Thanks for sharing and I have tried it during the weekend and the taste was really good too. May I know that three cups of flours is equivalent to how may grams of flour? Please kindly advise. Thanks again.
I made your version of French Baguettes sometime last year and my family love it. Like you said after I made them did not want to spend money in the bakery for Baguettes any more so thanks for the very easy recipe. I love your voice I could listen to you all day or night if I need a relaxing voice to help me sleep. By the way I will be making them again today happy baking.
Tried for a month and a half. Didn't see any difference. Only thing i learned is cut back on the empty calories of white flour and sugar and maintain some fiber.
Or... Step 1: Live in the US Step 2: Break your spirit trying to find bread that isn't super processed and with additives, that turns into a thimble size lump of dough in your stomach, or even when you crumple it up in your hand Step 3: Find something that closely resembles artisan bread, with additives, and pay a fortune Step 4: Say "Fuck this..." and learn how to bake incredible bread on your own, save lots of money, and have fun doing it.
Making this now...it is so so so so important to heavily flour the cling wrap before covering the second rise. Even then it stuck to the wrap. Argh! Next time I will cover with a plastic bowl that doesn't even touch the dough.
Yvette, my family and everyone I grew up with speak the same way. It's an east coast regional inflection that has a rising end stop. I'm an ex-pat NYC girl. ;). Kind of like I've noticed that in Arkansas, they make one syllable words into two syllables. Or in California, valley girls have a rise at the end of their sentences. Or in East Texas, they all sound like Boomhower from King of the Hill. It's just regional inflection. If it bothers someone, they probably grew up somewhere else. In which case they can just read Chef's written recipe in silence. But I think they'd get more benefit from the video.
This is my kind of recipe. I have been wanting to try making baguettes for a while and after mastering a more rustic crusty bread during the pandemic this is my next goal. I have found recipes that take 3 days and make more baguettes than a family of 4 should eat in a week even if we fed some to the 4 dogs. This recipe is going to be made tomorrow and I will compare it to our local bakery and any other recipes I try. Can’t wait...I could mix it up before going to bed and cut the amount of preparation for tomorrow. Thank you for sharing this with us.
yup, my oven only goes to 500 so I adjusted the time the bread baked. I used parchment paper and almost had a fire in the oven. It looked like Chef John used the silpat right?
TRY this if you don't have a SilPat. Use 2 baking sheets stacked with 2 sheets of foil in between - both shiny sides facing down. This helps insulate so the bottom of the bread won't burn. You can also put unglazed terra cotta floor tiles from homedepot in the pan and use that as a bread stone. Be sure to heat the tiles slowly in the oven the first time (50 deg every 1/2 hr or so from 250 to 550) to make sure they are dried. Use for pizza too. I place my tiles right on the rack.
Richard root I used parchment paper and it turned out fine... though I admit to lowering the temperature down to 375~425 here and there (i really had to watch it because my oven is from the 1970's and has no window; broiler below the oven). Another thing I did was place an aluminum, square cake pan right on the floor of my oven (below the lowest rack of the oven) and filled it with BOILING water, so it would continuously keep the oven nice and humid. When the baguette rose-up nicely and started to develop a crust, I placed the aluminum cake pan up onto the lowest rack of the oven so there'd be less steam created from the broiler burner below.... this allowed the baguette to get that signature, darker-colored crust.
I’m here sitting waiting for the two loaves to rise before I snip it, spray it and pop it in the oven. I’m a disaster in the kitchen so I can’t believe I got this far 😂 let’s see how they look and taste after Edit. OMG!! They look like bread! Waiting for it to cool down. Wow. Just ate an entire loaf by myself!! This is the MOST DELICIOUS bread ever! Dipped it in olive oil and spread some guacamole. So good!! Will never buy store bought bread again.
Just made this today, the top of the bread looked just like yours but the bottom was all white and not golden brown like yours. So I just flipped them over, and put back in the oven for about 2 minutes and they got a nice light golden brown. I have to say these are really good! They go so well with some butter on top mmmmmm...
+papitosabe Wow, there's always gotta be a moron who thinks "Well duhhh, hyuk hyuk lemme thank har. If a little gross is funny, I'll be a completly disgusting shmuck, thayet ahtter get a bunch of laughs" Nope, it only got one like, which probably came from yourself. And BTW the French never trim anything. Or wash either, much like yourself.
There is something WRONG in the recipe. I used a digital scale to measure 500g of unbleached flour, and 325 ml/g water. The result was a super mega dry dough. It was impossible to mix all the flour with water. I ended up adding water for three times, kneading after each addition. I did no knead bread hundreds of times (not baguettes). That recipe asks for 450g flour and 370 ml water. That no knead bread is awesome. Now, after so much kneading, I hope the baguettes will be OK tomorrow.
Solution:.... There's not really one unless you have a digital scale.... I mean unless you used one, that is really the main problem. (that the measurements can only be accurate on a digital scale) If you use one and STILL have problems, I don't know, it wasn't my problem, as far as I know.
There was something wrong with the measuring... Spatula/spoon in the bowl, not tared or something. 500g flour to 325g of water would result in a firmer dough but not 'super mega dry'. In fact to that proportion, add 50ml olive oil, 10g salt, 5-10g chopped rosemary and thyme, 15g fresh yeast and you have the start to 'fougasse' bread from the south of France...
I baked this morning and used parchment paper. Big mistake, it burned at that high a temperature and stuck to the bread. I was in a panic but scraped off the paper and left it right on the baking pan. It was one of the most delicious breads I have ever tasted. If anyone knows Publix bakery, well it was better than that. Moist, crusty and very dangerous. I ate a whole one by myself. This recipe is a keeper, thank you so much Chef John. Truly
I use so many of Chef John’s recipes, he really provides simple instructions for someone of my low cooking skills. I turned my daughter on to him, she simply thinks he is the funniest thing since sliced bread.
You can never make good baguettes with all purpose flower: This is because of the protein % in the flower and the water it can absorb,... With normal flour you'll never have the same crunch as with strong bread flower you want a protein % of at least 11% recipe: 2kg or 15 3/4 cups of strong bread flower 60gr or 3 tbsp of salt 30gr or 1.07 oz fresh yeast poolish: 1kg or 7 3/4 cup of flower 1L or 4 cups of water 10 gr or 0.36 oz of fresh yeast Poolish: mix water and yeast, slowly add the flower while stirring. Scrape the sides of tho bowl cover and let it rest for 3 hours. You will see bubbles. Dough: Mix the poolish with the rest of the ingredients and knead for 15 to 18 minutes. (knead well). When you stretch the dough with your fingertips you need to be able too see through the dough (almost). you need a very elastic dough the temperature of the dough should be between 22 and 25°C (73 and 77 °F). Cover and let rest for 1.30 hours after 45 minutes flip the dough and fold onto itself. Divide into portions (depends on the size you want) Make long but don't stretch the dough put seam side down. cover and let rest for 10 minutes. for the next part watch this: /watch?v=RgqPli_sLLM (2.21) length depends on portion of dough but you want about the same thickness. put the baguettes on a baking tray and let rest for 45 minutes to 1 hour. Make incisions and bake in the oven with steam at 230°C -446°F.
Thank you! good points, was wondering about the flower, food wishes chef is great! he just tried to make it easy and enjoyable specially when it comes to French dishes. But thanks again !
I made this a while back and they were ok. Out 4 loaves in over this morning after making the dough last night. I let the dough rise 16 hours in total and they came out fantastic.
Check out the recipe: www.allrecipes.com/Recipe/235275/How-to-Make-French-Baguettes/
I need to make it in 1.
5 hour in college any tips ?
Food Wishes I never thought bread would water my mouth. LOL
When I try to make baguettes and I put water on the bottom shelf, my baguetts do not cook on the bottom part and stay raw .... while they are getting ready on the top. Probably should try w/o the water.
Chef john ...can i make this and put in the freezer?
@@evgenidimitrov7790 hey did you turn up the oven...and sprits the bread...i want to this bread
How is this possible ? It actually looks much better than many baguettes I have tested in France !
How am I just now noticing this post, 6 years later, with only 7 upvotes. Oh how you’ve grown!
Nice, hey old Alex.
You look like that Ferrari boss in Formula 1 :^ lol..
Never heard of Alex until I saw this comment. Seems to have an interesting channel with an accent.
Alex has joined the chat 👏👏👏
I REALLY don't understand people who complain about the way he talks in his videos. What, do you people want him to talk in a bland, flat manner? His sing-song voice is part of what makes him such a great youtube personality. So, either watch his channel for his excellent recipes, or don't. We don't need any more people complaining about petty, nitpicky bullcrap.
+metatron478 I mean I can absolutely see why people complain. I love it, but I can see why people complain. He has the same inflection at the end of almost every sentence. Pretty monotonous, i can see how people get annoyed.
+metatron478 It's a voice-over that seems like the audio was chopped up in certain segments and arranged, rather than having a natural flow.
+metatron478 I couldn't agree with you more! Not like Ina Garten, who puts me to sleep.
Same here. Chef John is great! He's one of my top 5 favorite RUclips personalities.
nobody complains.
Made this bread. We all loved this bread. You can't fail with this bread (even if you don't weigh your flour - which I never do because I don't have a scale and won't buy one!). Don't fret - if it's too dry add a little water. Too wet add a little flour. You're not baking a cake. Even at 450 degrees and using only the pan of water and NOT spraying it (didn't have a spray bottle) it's still full of holes with a crisp crust. And I didn't have a Silpat, but I used parchment, but you'll be ok with a light coating of olive oil sprinkled with corn meal or flour if you don't have corn meal. Life is too short to try to be too perfect. Enjoy your bread - and enjoy making it.
Well said...its a really good bread and easy to make. Love it
Thanks for the olive oil tip! Also, I don't have a scale, but I googled : '' convert 29 oz flour to cups ''... and it converted it for me. Same with water : '' Convert 19 oz. water to cups ''...and it gives yu the conversion. Thanks!
My parchment paper says that it is not safe to use it above 400ºF for it may catch fire, is it true!
@@SriramSubramanianOman ya same, everytime I bake with parchment on even 425 it starts to burn. I guess you gotta cut it out so only the dough is touching the parchment and not hanging off the sides
This is how our mums and grandmas cooked.
Just make the damn thing and dont bother over the tiny details! A little improv will NOT ruin the recipe! Their lives were much simpler coz they didnt make fusses over the stuff they didnt have, but rolled with whatever they did!!
I love this comment!!
2:09 - *"I probably should have floured the spatula but it's too late."*
I don't know why but I laughed so hard at that part xD
me too! sounds like something I would think while cooking. "should have done this, oh well too late now. " lol
HAHAHA HAHAHAHAHA AAAAAH!!!!!!! HAAAA!!!!!!! HAHAHAHAAAAAA!!!!!!!!! HAAHAAAAAAAHH!!!!!!!!!!!!! AAAAAHHHAHAHAHAHAAAAAAHHHHHH!!!!!!!!!!!!!!!
BassFartz ok
I love when you stated that you were wrong. One of the hardest things for human beings to do is to apologize and admit that they were wrong. Thank you for being a human being. We need more of that in today's world.
Here is the ingredients.
For 4 smaller or 2 large baguette:
1/4 tsp dry active yeast (I used Fleischmann's Rapid Rise Yeast)
(Note: if you want to use a traditional bread technique, add the whole package of yeast (2 1/4 tsp) and proceed as usual)
1 1/2 cups water (325 grams)
1 3/4 tsp salt
18 oz by weight all-purpose flour (500 grams), about 4 cups
- Mix dough and let rise 12-14 hours or until doubled
- Punch down and shape loaves, let rise covered with floured plastic 1 to 1 1/2 hr or until almost doubled
- Bake at 550 F. about 15 minutes or until well-browned
- Spray with water before baking, at 5 minutes, and at 10 minutes during cooking time
Thank youuuuuuuuuu
Thank you chef! I used bread flour (16oz) and added herbs to the dough. My oven only goes up to 500F, and it took additional 5 min to bake but they turned out terrific! I made the second half of the dough into pizza, and that also worked out great.
Thanks for the tip Chef John.
She do you add 1/4 so corn meal?
Oh hey
What the- DAYM DROPS??? 😀
Made this bread, husband loves me more:)
Me too, and my wife and family wont let me leave the kitchen lol
Bread is food of life
Could you pursue my GF to make this for me?
Nitron DSP lmfao
So he really doesn't love you...he loves the food you make?
Dear Chef John,
Thank you, thank you, thank you a thousand times over. This was the second baguette recipe I've tried. The first one was a lot more work.
I'm a foodie and a crusty bread lover. This recipe was delicious and perfect for me both times. I'm not a big bread lover but I love crusty bread. I make my own thin crust pizza so I'm not discarding bread which I do even in restaurants. Can't wait to make this with my grandson. I'm so glad that I intermittent fast and only eat once per day. Otherwise, I could be in a lot of trouble keeping the pounds at bay.
This is the best baguette I've ever had. And my first real shot at making bread!
Thank you Chef John!
how much flour did you use?
Lidia Gonçalves I used the recipe on the blog!
Sandra Claws oN
My husband and I just retired and he found this recipe to do together . Well I made it but this is so fun. You are my go to expert from now on . Thanks Chef John!
I just made this and it was heavenly. Came out perfect, even though I've never made bread before in my life. Thank you
It’s been 5 years and the chefs’ bread method and voice stills has me making the best baguettes. Complain all you want. My family is happy with me baking every forth night.
Dear Chef John,
This is an ode and a thank you to you and your channel. I’ve been your keen follower for more than 10 years now. Your recipes have been added to countless memories over the years. I finally took the plunge and made these baguettes today. They were as your rightly put très magnifique.
Keep posting your videos and don’t change anything about yourself and your channel.
With gratitude and love,
Japan (Anaïs) xoxo
I just made some, worked out really well. I like the no added sugar, or oil, my smelled like Hooch after proofing for 24 hours, but it cooked up perfectly. thx Chef John!
and the Minimal Yeast will make my supply last much longer.
I spent 10 days in Paris a few years ago. Early in the morning I'd go for a coffee. every single day at around the same time (I have no idea which time, I was on vacation) there was tons of people in line to the bakeries top buy baguettes. They all carried the baguettes in a special way but I can really explain it.
Now the bread that was really magical over there wasn't the baguettes. It was the pain au chocolat. This alone is worth going to France for.
Jim Groth 100%
Did you know Chef John has a video about how to make pain au chocolat? Just sayin'. ;)
ruclips.net/video/JVrmgcTNz08/видео.html
Oh Chef John, I made baguettes today and my husband and I loved them. They were wonderful and easy. I did get scared when I was mixing up the dough and rolling them out, but they came wonderfully. This is now my go to recipe. Thanks so much!
I made them!!!They rock! Complete success!
My family was praising!!!!
Chef John, you're the best!
This is literally the first (yeast) bread recipe that has worked for me. I shed a quiet tear when I think of all the wasted flour and yeast over the years Lol Thank you!
I made this recipe today and the bread turned out great! I did the overnight proofing with the dough; it rose and was good and bubbly. :) I wasn't able to bake it at 550F. because I have a baguette pan that has a silicone, nonstick coating that can't withstand any temps higher than 450F. So I baked my loaves for 24 minutes at the lower temperature and they came out perfect! It was all we could stand to wait until they were completely cool to cut and make sub sandwiches. Fantastic recipe! Very easy to make and great texture/flavor! :)
helpfulnatural how warm was it when left overnight,, I dont know how long coz my kithen is in Malaysia
Incredible infopmation thanks alot for share
Thank you for the additional tips
@@adrienneterzen2604 what did he soray on rhe loaves
@@catherinegarba6655 -water
When you said "I can't even pretend to care about uneven size" I friggen died laughing. so funny
So did I and still laughing
Kiklooolkkju
Tdxhoc
Simplicity
That moment when he slices the baguettes. *Ahhhhhhhh that sound is my lifeee* 😍
These have become a family favorite for a few months! They're so easy to make and taste sooooo goooood! Today, I made a sourdough version and it was heaven. Thank you for making baking so easy and delicious!
Hi! Could you please share your sourdough version? Thank you
I have been making this recipe for a few years now and it indeed the best baguette I’ve ever tasted!!! Fresh out of the oven!!! So good. Thanks, Chef John!!!
People complaint about the voice.. I actually liked it! I thought it was entertaining :) you did make me laugh a few times!
Thanks for the video (and the sing songy voice!)
+Nichola Ward Seriously. Go listen to some of the really old FW videos. They seem so dry.
Yeah. I literally only watch his videos because how calming his voice is!
My son usually watches videos in mute, but not Food Wishes, we love all recipes and voice
Literally the worst inflexion ever. Worst technique. Turn the noise off
I'm proud to be french because baguettes are SOOOOO GOOD OMG I eat baguette like 24/7
no sorry
Always makes me smile. Does a no-knead baguette recipe using all-purpose flour, no poolish, then finishes it off with 'authentic French baguette'. I really like your sense of humour and the middle finger you subliminally flash in your vids. It always tickles me lol
I thought the mysterious Weck Bread from Upstate NY was a revelation ( his recipe for that is Spot On!)
These Baguettes are the Real Deal, with all the Pitfalls,to help you along the way.
I don't care if it takes long to produce......it's a Joy to take this from the Oven, when done. Totally Worth it, and makes all Killer, No Filler Garlic Bread!
“But, I was wrong... again”..
🤣👏🏼🤣 we all are, Chef! Hahahaha
I have so much fun watching your videos! Thank you, Chef! I love that you don’t take things so seriously👍🏼 yet strive for excellence and happiness. Thank you, Dear Chef. You are awesome.👍🏼👏🏼😁😘
Thanks, I really kneaded this.
🙃
Good one!
Ba dum tsss
I can just smell the bread from my screen, it looks amazing!
I'm the type of subscriber who watches and never makes but I ended up making this bread and even in the first try it ended up so well!! I halved the recipe and made one large baguette! Best bread ever, mostly because it's made, and by me!
There's nothing like baking something wonderful for friends, family, parties and any other occasion. Also, I made this recipe very similar to this last night, baked the loaves this morning before going to work and they came out PERFECT.
"You think I'm scared of baguettes that aren't all the same size? I don't think so" You, good sir have earned a sub
I made these but it was so good my oven ate it
What yeast did you use?
+MrYngwie69 nice one XD
MrYngwie69 why i should made bread when i can just go to the boulangerie because i live in France
because it's an experience to make your own food... plus generally it ends up tasting better than the industrialized crap they sell in stores.
Not in France. Boulangeries make real bread and are carefully regulated. They also usually make a sourdough version and some have their own yeast strains that are literally more than a century old which gives each boulangerie its own flavour signature.
Nothing at all like the supermarket dreck in USA/Canada.
If you're gonna snip, you gotta tuck the tip 😂
Steph Cordell I laughed wayyy too hard at that one 😂😂😂
That is what she said
Buffalo Bill approves
I laughed too loud, my baby got scared and cried lol
Steph Zoellick CASTRATO!
If you spritz the dough down with a little bit of water before scoring you can do it with a knife no problem, also I have lightly oiled the plastic wrap at the end instead of flour and it doesn't hurt them...I love your recipes sir, they have never let me down!
Tried this recipe today and it’s AMAZING for how easy it is. Seriously the hardest part is handling the dough as it’s EXTREMELY STICKY and getting the oven hot and humid enough. Best recipe I’ve tried so far. Thx chef!!
Re "you think I'm afraid of baguettes that aren't all the same size? I don't think so"...um...no...you brave man and funny too. I am in the process of making these and just realized my packages of fleischmans fast rising are expired by two months. Hope it still works. I think it will. Thanks for all your good instruction. I could never follow a recipe book but videos so much better. I am not "ascared" anymore.
I made sandwich bread a couple of weeks ago and realized after the fact that my yeast had expired in 2011! The bread ended up as breadcrumbs!
OMG listen to this at .5 speed I'm dying!
Hahahahahahaha!!!! Drunk food wishes!
lol watched this recipe for the second time and just saw your comment. He sounded so sarcastic when he talked about how putting on butter was the only way to make it more french. XD
Hilarious! He sound's like he's been heavily sampling the brand. Then played it at 1.5x normal speed and realized that this guy is funny at any speed.
0.25 is even funnier...
Oh thats so funny...
Love your recipes. Thank you for sharing
Hi John, I love your wonderful recipes but it is your voice man !!! I don’t know for some reason I feel happy and feel I am at home with my family cooking away ... truly your voice relaxes me and want to keep watching. Thank you so much 🙏🏻. God bless you 🤲
I made this today, they came out great, instead of a pan of water I brushed the loaves with egg wash, theyre crispy but easily cut into slices
I don't have any more flour, can I substitute salmon?
Nick Of course! 🙄
As long as there is no alcohol in it.
Do it all the time😉
ROFL 😂😂😂
Don't forget the cayenne
I'm pretty much self-taught, if you can consider owning roughly 100 cookbooks self taught. I'm sort of anal when it comes to following recipes, because I believe taht cooking, though open to endless interpretation, is essentially applied chemistry (with a touch of physics thrown in for good measure) and that, if you want to duplicate someone's results, you have to follow their lab notes exactly. I can't tell you how many times I've done that and the recipe has come out inedible. Not so with Chef John's recipes. I've tried somewhere between two and three dozen and each of them came out exactly as advertised. I've never had a bad experience following his lead. You won't either.
haha i love to play with recipes, unless they are technical ones like macarons, ive stuffed them up like 5 times and am still yet to get them right
5:25: "That's the first thing you learn in baguette school: if you're gonna snip, you've got to tuck the tip."
seems like an odd place to start, but i don't know enough about baking to contest
towita It's called sarcasm. Google it! LoL
Love this guy's presentation. I watch and use so many of his recipes. Such a great talent.
Watching this a second time, just had to chuckle. Somehow the good humor helps with retention, and just generally feeling better about the bread, and life in general. THANK YOU (old video - hope you're still around, and well).
Can I make this in my toaster oven where instead i put a pan of boiling water on the bottom, I spray it with water every few minutes to keep it humidified? My toaster oven is already pretty humid anyways since its so small
6:20 don't be a-scared LOL
golyg More like 6:18.
No he said ....''do not be a-scared......''................lol
That made me laugh too!
Jump Crouch ,
I'm ascared!
I was at panera today, ordered broccoli cheddar soup for a group, the woman at the counter says "ok that comes with a French baguette" to which I replied "idk what a baguette is, just give me the bread" lol
You basically baked 'poolish' rather than mixing it with more ingredients. Great idea! Can't wait to try this recipe!
why are people hating on this video? its a great video. gonna have to try it soon. thank you for making this awesome vid.
his voice is so relaxing.. i bet he's daddy af
+
omg i dieeed bitch hahaha
+Maximilian Pogrzeba lmao xD
The upward inflection at the end of his sentences is highly irritating, like he's asking a question.
His voice is like cilantro. Some people like it, some people think it tastes like soap...er I messed up.
I am disgusted by the fact that his man can put a video on the internet of him creating a deadly French weapon without any repercussions, sickening.
Jim Chance you make no sense what so ever
Some people can't understand sarcasm, but that was funny xD
Maker Stories stfu you're late and don't bother replying you've been blocked
what do you even mean by that? "Don't bother replying". You never even responded to what I said in the first place xD
momomomomo makes nooooooo sense hahaha. Joke was funny.... seriously you used "STFU" momo??? real mature. haha we need some momo jokes and less grumpy pants.
"If you're gonna snip, you've gotta tuck the tip" 😂😂
Another hit from Chef John, every single recipe I’ve tried has been outstanding, I could recommend him any higher! Thank you
This recipe works for my busy life, and it turns out just as well as using complicated timing.
Thanks for sharing and I have tried it during the weekend and the taste was really good too.
May I know that three cups of flours is equivalent to how may grams of flour? Please kindly advise. Thanks again.
120 gms per cup X 3= 360 grams of flour.
Just look online, there are free conversion tables.
this is so simple . i will do it tomorrow (next 5 years)
“If your gonna snip, you gotta tuck the tip”. he said baguette school, more like vasectomy school😂😂
I made your version of French Baguettes sometime last year and my family love it. Like you said after I made them did not want to spend money in the bakery for Baguettes any more so thanks for the very easy recipe. I love your voice I could listen to you all day or night if I need a relaxing voice to help me sleep. By the way I will be making them again today happy baking.
OMG!!. I made it and i'm never buying it from bakery anymore!! God bless you Chef John!
Just when my wife decides we are going gluten free in 2014, I come across this.
Tried for a month and a half. Didn't see any difference. Only thing i learned is cut back on the empty calories of white flour and sugar and maintain some fiber.
***** Speak for yourself and let other people alone.
erialton
I think he was just being tongue in cheek.
the modern diet cults are worse than the old religions.
lol
How to get a perfect baguette:
Step 1: Live in france
Step 2: Buy a baguette for 60 cents in any bakery
How to keep your depression going
1. Don’t do anything in your life that gives that sweet sense of accomplishment
2. Never learn anything new
Or...
Step 1: Live in the US
Step 2: Break your spirit trying to find bread that isn't super processed and with additives, that turns into a thimble size lump of dough in your stomach, or even when you crumple it up in your hand
Step 3: Find something that closely resembles artisan bread, with additives, and pay a fortune
Step 4: Say "Fuck this..." and learn how to bake incredible bread on your own, save lots of money, and have fun doing it.
@Marcos Gomes Hahaha! It's all in the comments...
Making this now...it is so so so so important to heavily flour the cling wrap before covering the second rise. Even then it stuck to the wrap. Argh! Next time I will cover with a plastic bowl that doesn't even touch the dough.
you could brush a little canola oil on the saran wrap before you cover the dough, that stops it from sticking and won't affect the taste of the bread.
Flour a kitchen towel and cover with that like the French do. Who cares if the outside dries a little. You're making crunchy bread anyway.
Two loaves just came out of the oven. The fragrance is superb. Can't wait until they cool down. Thank you!
God bless you Chef John. May the Almighty continue to give you physical strength and mental wit to teach us how to cook for many years to come.
you make me laugh....you end almost every sentence with your voice rising as if in a question. but thanks for the video :)
I miss his old voice but his videos still rock.
Yvette Gimana
Yvette, my family and everyone I grew up with speak the same way. It's an east coast regional inflection that has a rising end stop. I'm an ex-pat NYC girl. ;).
Kind of like I've noticed that in Arkansas, they make one syllable words into two syllables. Or in California, valley girls have a rise at the end of their sentences. Or in East Texas, they all sound like Boomhower from King of the Hill. It's just regional inflection. If it bothers someone, they probably grew up somewhere else. In which case they can just read Chef's written recipe in silence. But I think they'd get more benefit from the video.
god this guy is hilarious hahahaha
love the voice tone...
5 STARS, couldn't stop eating this bread! Made it this past weekend. So easy!! My wife loved it, was able to make 4 loaves froze 3 to enjoy later
Love buerre-ing baguette up, and also Brie-ing and Camembert-ing it up too. Merci bien, Chef John.
signsong voice lol. Nice Video
I'm surprised that there was no hate speech about how that these aren't real baguettes!! Good job society
A baguette is just flour, water, salt and yeast....you want a French baker to make it authentic?
"if you're gonna snip, you gotta tuck the tip" oh god
This recipe works as advertised and is perfect for folks that think they can't make bread.
Thanks for the upload dude.
This is my kind of recipe. I have been wanting to try making baguettes for a while and after mastering a more rustic crusty bread during the pandemic this is my next goal. I have found recipes that take 3 days and make more baguettes than a family of 4 should eat in a week even if we fed some to the 4 dogs. This recipe is going to be made tomorrow and I will compare it to our local bakery and any other recipes I try. Can’t wait...I could mix it up before going to bed and cut the amount of preparation for tomorrow. Thank you for sharing this with us.
Woah, 550 degrees? My Silpat came with instructions that said don't exceed 480 degrees O__O I'm scared to even go over 450!
yup, my oven only goes to 500 so I adjusted the time the bread baked. I used parchment paper and almost had a fire in the oven. It looked like Chef John used the silpat right?
TRY this if you don't have a SilPat. Use 2 baking sheets stacked with 2 sheets of foil in between - both shiny sides facing down. This helps insulate so the bottom of the bread won't burn. You can also put unglazed terra cotta floor tiles from homedepot in the pan and use that as a bread stone. Be sure to heat the tiles slowly in the oven the first time (50 deg every 1/2 hr or so from 250 to 550) to make sure they are dried. Use for pizza too. I place my tiles right on the rack.
oh wow, thanks !
DO NOT USE PAPER!
Richard root I used parchment paper and it turned out fine... though I admit to lowering the temperature down to 375~425 here and there (i really had to watch it because my oven is from the 1970's and has no window; broiler below the oven). Another thing I did was place an aluminum, square cake pan right on the floor of my oven (below the lowest rack of the oven) and filled it with BOILING water, so it would continuously keep the oven nice and humid. When the baguette rose-up nicely and started to develop a crust, I placed the aluminum cake pan up onto the lowest rack of the oven so there'd be less steam created from the broiler burner below.... this allowed the baguette to get that signature, darker-colored crust.
"I probably shouldve floured the spatula but its too late" LMFAO
"Don't be a-scared!" :-)
I’m here sitting waiting for the two loaves to rise before I snip it, spray it and pop it in the oven. I’m a disaster in the kitchen so I can’t believe I got this far 😂 let’s see how they look and taste after
Edit. OMG!! They look like bread! Waiting for it to cool down.
Wow. Just ate an entire loaf by myself!! This is the MOST DELICIOUS bread ever! Dipped it in olive oil and spread some guacamole. So good!! Will never buy store bought bread again.
Just made this today, the top of the bread looked just like yours but the bottom was all white and not golden brown like yours. So I just flipped them over, and put back in the oven for about 2 minutes and they got a nice light golden brown. I have to say these are really good! They go so well with some butter on top mmmmmm...
A tip in life: Generously dust in flour.
Pro tip: Don't use the scissors you cut your toe nails with
Lmao
Now you tell me...
lol ewwww
i prefer the ones that I trim my ass hairs with
+papitosabe Wow, there's always gotta be a moron who thinks "Well duhhh, hyuk hyuk lemme thank har. If a little gross is funny, I'll be a completly disgusting shmuck, thayet ahtter get a bunch of laughs" Nope, it only got one like, which probably came from yourself. And BTW the French never trim anything. Or wash either, much like yourself.
There is something WRONG in the recipe. I used a digital scale to measure 500g of unbleached flour, and 325 ml/g water. The result was a super mega dry dough. It was impossible to mix all the flour with water. I ended up adding water for three times, kneading after each addition. I did no knead bread hundreds of times (not baguettes). That recipe asks for 450g flour and 370 ml water. That no knead bread is awesome. Now, after so much kneading, I hope the baguettes will be OK tomorrow.
Same, there needs to be an answer to this.
libertango I used a digital scale with all purpose flour. For me, the dough came out just like in the video.
Solution:.... There's not really one unless you have a digital scale.... I mean unless you used one, that is really the main problem. (that the measurements can only be accurate on a digital scale) If you use one and STILL have problems, I don't know, it wasn't my problem, as far as I know.
came out just fine for me
There was something wrong with the measuring... Spatula/spoon in the bowl, not tared or something. 500g flour to 325g of water would result in a firmer dough but not 'super mega dry'. In fact to that proportion, add 50ml olive oil, 10g salt, 5-10g chopped rosemary and thyme, 15g fresh yeast and you have the start to 'fougasse' bread from the south of France...
I baked this morning and used parchment paper. Big mistake, it burned at that high a temperature and stuck to the bread. I was in a panic but scraped off the paper and left it right on the baking pan. It was one of the most delicious breads I have ever tasted. If anyone knows Publix bakery, well it was better than that. Moist, crusty and very dangerous. I ate a whole one by myself. This recipe is a keeper, thank you so much Chef John. Truly
I use so many of Chef John’s recipes, he really provides simple instructions for someone of my low cooking skills. I turned my daughter on to him, she simply thinks he is the funniest thing since sliced bread.
You can never make good baguettes with all purpose flower:
This is because of the protein % in the flower and the water it can absorb,... With normal flour you'll never have the same crunch as with strong bread flower you want a protein % of at least 11%
recipe:
2kg or 15 3/4 cups of strong bread flower
60gr or 3 tbsp of salt
30gr or 1.07 oz fresh yeast
poolish:
1kg or 7 3/4 cup of flower
1L or 4 cups of water
10 gr or 0.36 oz of fresh yeast
Poolish:
mix water and yeast, slowly add the flower while stirring.
Scrape the sides of tho bowl cover and let it rest for 3 hours.
You will see bubbles.
Dough:
Mix the poolish with the rest of the ingredients and knead for 15 to 18 minutes. (knead well). When you stretch the dough with your fingertips you need to be able too see through the dough (almost). you need a very elastic dough the temperature of the dough should be between 22 and 25°C (73 and 77 °F).
Cover and let rest for 1.30 hours after 45 minutes flip the dough and fold onto itself.
Divide into portions (depends on the size you want) Make long but don't stretch the dough put seam side down. cover and let rest for 10 minutes. for the next part watch this: /watch?v=RgqPli_sLLM (2.21) length depends on portion of dough but you want about the same thickness. put the baguettes on a baking tray and let rest for 45 minutes to 1 hour. Make incisions and bake in the oven with steam at 230°C -446°F.
Thank you! good points, was wondering about the flower, food wishes chef is great! he just tried to make it easy and enjoyable specially when it comes to French dishes. But thanks again !
* FLOUR, not flower. Flowers are pollinated by bees.
But... I want to eat it hot! D:>
It has to rest. In France, it's illegal to sell it before it's cooled for 20 minutes. The texture changes.
6:50
OH PUTAIN, J'AI JOUI.
Chef John is the best. So much easier than another video I watched.
I made these yesterday and they were so easy to make and were super mega delicious 👍👌
dam you are hilarious
Enough with the sing-songy voice already!
Enough with the non-constructive comments already!
Enough with the watching his channel and move on to one that gives a fook.....already!
Enough with the idiots that think everyone needs to get a first place ribbon and not criticize anything. Criticism is how we help others improve.
Bah hahaha. I actually started ready the comments to see of someone else had noticed his tone of voice.
loool love the voice !!
Love Chef John! .
He's the definition of funny, witty & educatyy.
I made this a while back and they were ok. Out 4 loaves in over this morning after making the dough last night. I let the dough rise 16 hours in total and they came out fantastic.
Lordy!!! That sound when you cut into it! 💞💞👏🏼👏🏼👏🏼