Just wanted to leave a comment here to say I tried this recipe and it came out delicious! For anyone who is curious, I used a standard large baking sheet with parchment paper instead of the stone and I still got great results. They weren't the most pro looking baguettes but I'm sure that gets better with practice. But the flavor, crust, texture, crumb, everything was spot on with way less work and prep than so many other recipes I've seen. Thank you!
I like when you narrate instructions to your producers, it gives life to all the people behind the camera helping you film. Shout out to those unsung heroes
I have been baking bread for over 30 years as a hobby. This baguette recipe is a clear winner. The results from the first time bake were magnificent, and I am sure that I can get a slightly better result next bake due to a slight mishap. As you say, practice makes for the perfect loaf. Great oven spring. Great work Jack. Much appreciated.
Your bread classes have given you an insight into what questions need answering, what info needs to be imparted, I think. This was a really clear and thorough tutorial. Thanks
I concur with all the other comments. This is absolutely the BEST video on baguettes. Clearly explained and demonstrated. No one does it as well as you Jack. As soon as I post this I’m jumping in to make these. I have been on a baguette journey and I have not had one success yet (just lots of croutons with the failures LOL). Thanks Jack…hopefully I can post some successes. 🥰
I just did this as my first baguette. In terms of accuracy to yours id give it a b- to c+ (not as dark, not as much webbing, not a great ear). In terms of taste I'd give it easily an A, delicious. For anyone intimidated by baguette's try this, even a "failure" is a win. I have a ton more confidence for the next time
Yesterday I tried your method for forming the baguette and I ended up with Gorgeous ones. I’ve been baking baguettes for Years, but always freaking out in the last stage. Thank you!
I just made it and it was honestly the best baguette making experience I ever had. Thank you Jack for this awesome recipe and for giving me the fever to bake bread all the time !
Baguettes have always intimidated me, but your easy to follow methods in previous videos (and now this one as well) encouraged me to try. I paused the video midway through and just took it into the kitchen with me to work right along side you. The dough is proofing nicely and I'm excited to see how they turn out, first try of many to come, I'm sure. Thanks a ton for such amazing and simple to follow videos! Big fan, from the big state of Texas.
This video appeared on my YT feed yesterday and I made the baguettes today!! They came out PERFECTLY - thank you so much for this amazing video - and your book which is choc full of recipes, hints and tips that actually work. In fact, your book is so well used/cherished, I shall order another because it belongs to my son, from whom it was borrowed and never quite returned… The baguettes tasted fabulous and will be a regular feature (along with your tortillas, sourdough loaf, very naughty garlic bread and pizza). A week never passes without your book being referenced - and if you could possibly consider making Scottish morning rolls, that would be EPIC. Thank you Jack - you are truly one in a million 🥰
It's around 20 degrees F here in NY - perfect day to stat in and bake baguettes ! I'm going into the oven in about 15 minutes, I'm loving the speed of start to finish after making only sour dough bread for the last 2 years :) I was hooked during the worst of the pandemic. I had to stop back today to make sure I got the final shaping and slashing right. Thank You Jack!
Very well explained! I tried it for the first time and got the exact result I've searched for. I love how "easy" this is if you have some experience with baking bread, but also leaves a lot of room to master the fine details. Thanks Jack, for providing this wonderful information for free!
I went “off piste” with some of your expert guidance, left the dough overnight outside on my window sill at 5 degs and did the pre-shape and shape in one action using some tea-towels… I didn’t have a stone big enough for the 3 baguettes so instead preheated a baking tray with parchment paper… on it, found an old razor blade to score them but also made one of them too long so it wouldn’t fit… then of course I didn’t have your swanky boards to load them into the oven so it was like man-handling a live snake trying to get them in to cook :) having said all of that I now have 3 funky baguettes that my kids said “look real”, they are crispy, have risen well and I cannot wait to get stuck in…. The whole process was such fun and I loved every minute of it, Jack is an absolute LEGEND !!! Thanks for sharing all of your advice and I might even buy some of your tool as long as the postage to Austria is not too expensive :D
So glad to see this video after baking your baguettes several times. Turns out I've been slashing totally in the wrong direction, which I wouldn't have realized without that video. I also appreciate seeing the arrangement of everything inside the oven. I will be making adjustments next time! Hopefully I can get my baguettes more crusty and better-shaped. Loved that time-lapse!
I’ve learned many things on bread lately. But THIS! The pre-shaping VS the final shaping. I was not fully aware of that « detail ». Thank you! Can’t wait to try
I make these every week now, absolutely delicious and super easy. Added 1 tesp of malt flour, and bake mine on a very hot metal sheet. Thanks again Jack ❤️
Baguettes (Feb 2022). Trying this recipe now. Made your bloomer bread several times. Beautiful bread. Thank you Jack. Purchased your book for my birthday! Great recipes and easy methods. Great instruction!!
I just made this for the first time. I had success but looking forward to greater success with practice! So love the thorough instruction and the brilliant way you deliver it, Jack. Thank you so much!
I've been doing stretch and folds without (consciously) doing that initial outward pull, @2:46, a tiny detail, but one I don't recall ever hearing anyone verbalize until this video. Thanks, Jack!
There are many Ways to to Stretch and Folds, but that initial outwards pull is pretty self explanatory. It's called "*Stretch* and Fold" for a Reason. But I suppose you aren't alone. Most Participans of my Baking Workshops don't seem to fancy the Idea of *Stretching* the Dough eihter and would just fold it, if I didn't stand beside them and correct them. I
This is a great recipe. Followed as guided with the exception that I made two instead of four loaves, based on what fit my round pizza stone. Of course, time went up for he thicker loaves. Excellent crust, crumb and complexity of flavor for such a simple bread.
I just started baking bread, this was the easiest recipe to follow. MY BAGUETTS WERE PERFECT! THANK YOU SO MUCH, MY HUSBAND IS A HAPPY MAN. NOW ONTO YOUR OTHER RECIPES.......
Ha! Totally great! I've been trying to make baguettes for years, without real success. This time....100%! Not sure if it was the (rather odd) no knead, the pre-shape rest, the specific shaping technique (hadn't seen that before), or the slashes (video 183 - why have I been doing it wrong for so many years!). Thank-you Jack.... this is AWESOME. I've been amateur baking for years, but I am learning so much from these videos!
First attempt from a novice bread maker and the results were fantastic. Half way through the process I thought I was going to fluff it, but I was pleasantly surprised. Excellent instructions from a gifted bread maker 10/10!!
I am a total newbie. Made my first loaves of Greek psomi today. They are flat but I will learn!!! Wished I had watched your videos first but I am so inspired. Thanks so much for showing us how to bake bread!
Those look incredible. My bread game really changed when I started my sourdough starter and got a pizza stone and a Dutch oven. Your recipes are amazing.
I have just tried this recipe for a second time and have the best baguettes ever. My first attempt I tried to work with half quantities which wasn't a great success but we ate it anyway. I tried other recipes, also trying half quantities but none worked. So today, expecting visitors I did the full amount for 4 baguettes and I will proudly show them off. Thanks for a very easy video. Greetings from Germany.
You instill confidence, your videos are so easy to follow, you give a heads up to troubleshoot and eliminate potential problems before they even happen! You make it super easy. I have baked bread for 40 years but just loaves, buns and pizza now I can do all things bread! Thanks Jack! Awesome video!
really really nice videos... I have been making baguettes for four years, and I am going to try your way, Really nice ! Love the narration and the style mate !
I CAN’T WAIT to try this! I have been searching baguette recipes for months, trying to find the perfect one when I saw you did NOT have one on your page…then THIS! I can’t wait to try this. I still come back to your “yeasted bread start to finish” video every👏🏼 time👏🏼 I have to work with yeasted dough. 💯🙌🏼
Thanks for another brilliant no none sense video. I’m now producing the most awesome baguettes! The explanation on how to correctly score them in the subsequent video is spot on. They freeze really well too. I defrost on chaos bread setting ~200g then 5 minutes in oven at 150C. In fact they’re even better for freezing!
Just made these and they’ve turned out fantastic! SO much easier than any other method and they look much better too. Can’t wait to tuck into them tomorrow lunchtime
Wonderful video! Everything was well explained & demonstrated. All this time I thought I had to bake bread in a Dutch oven to get out to be crusty but now I see that I don't so it'll be easier to make a baguette. Thanks for this video.
I made these today. I used Chris H, suggestion and used the back of a large cookie sheet. The bread did not brown up as nice as yours ~ probably because my oven is electric. I did cook it a bit longer because I didn’t have a gas oven. All in all, 5/5 for taste and texture, and your very great directions were a HUGE help. I make bread all the time so I’m not sure how a none bread baking person would do, because baguettes are not easy. Thank you so much!!
I followed this method and they came out great. I had tried before with mixed results. I also made a small peel which helped a lot. Also watched the scoring video. It made sense, I'd been cutting across previously. As you say the more you do the better you get. Thank you for producing the video.
It is 730 am here in Central Alberta, and I am feeling inspired. I think dinner tonight will feature my first attempt at Baguettes! Thank you Jack, for keeping me inspired in the Kitchen. I love all your videos.
I’m glad you added the comments about it taking a while to get good at it. For one thing there are a number of dough handling steps that look so easy when you do them and feel so clunky when I do. I will repeat the process many times as you suggest.
Oh My Word that crunch when they came out of the oven was Heaven! Baguettes are my all time favorite bread along with sourdough This video along with all your others has been extremely extremely helpful Thank You Jack
Thanks for this. I've been following a very similar procedure for several months, but I've been (putting a lot of effort into) kneading the dough at the start. I've found your method works just as well, and for reasons I cannot explain gave me the best (big crunchy) ears I've ever had. So thumbs up Jack! 👍😃
Finished. Short cooling and had a taste. It brilliant! To be honest, I found the dough to be rather sticky and loose. Not sure what I did, but clearly made a mistake somewhere. Good oven spring, so it's nice and round. Nice crust. Thanks Jack. You're the best!
As always you puff us up, the way you explain leaves no doubt. As everybody else I’m making much better bread thanks to you! You know exactly what problems we face and clear them out. Thank you so much ☺️
A great video on baguettes, thank you. I’m a big fan of no knead, which I do for just about everything. I like making breads adding and eliminating steps when I can. I recently ventured baking with a poolish. Comparing that to using my sourdough, which takes more planning. Rob, from NJ.
Perfect timing, as usual. I did my once-a-week shopping today and I want bread with the soup but not for 4 days. Hmm, what to do? Oh I know -- Bake with Jack! Thanks again!
Thanks Jack. Made a batch of four this morning. Nearly gone. People keep eating the damn things. Many thanks. This will be my standard baguette method from now on. I used the baguette trays with a cloth lining for the final rise and baking paper for the transfer to the stone; I don't have peels and this worked very well. Give myself 5/10 for the final shaping, but I will keep trying. Best wishes and may 2022 be a bumper year for you.
Hi Jack and thanks for the great videos. As a home bread baker, I can do very well making baguettes. The problem is, the crust is so crunchy that it’s hard to eat as a sandwich. I know it won’t be a true baguette the way I normally make them, but would adding some fat and maybe a bit of sugar, lowering the oven temperature make it better using it for sandwiches. I have a lean sub/hoagie roll, but still love the baguette. Actually, I butter the baguette and dunk in coffee, what we did growing up with Italian bread. Regards, Rob from NJ.
Hi Jack! I'd love a video dedicated to scoring bread! Feels like something that a bit of insight would level up the game Thanks for the video! Keep it up!
i have enjoyed the video and am not against you making more baguette's related videos because last weekend i made my first ever 3 baguettes (also sourdough) and I'm looking forward to become more skillful at shaping/scoring baguettes at the weekends.
I am SO pleased with what you have taught me! I could tell I hadn't added enough water at first. Then I understood that my dough was getting fragile (hot kitchen) and adjusted time. This was all mysterious and frustrating a year ago, Jack. My baguettes were very tasty (and the soup was really good!). Thank you so much!
Finally I can make great baguettes. I've tried so many other recipes. This one is the best. I added sugar and a little more salt and I bake it as long as I can without burning it. I've finally achieved the elusive brittle crust. Is there a difference between "strong bread flour" and "bread flour". I can't find "strong" in my area.
Hello Jack! - No no no Jack. Not '' roll it '', but '' ROLL THAT THEME TUNE '' !!! ( Don't let me remind you again, lmao ) - These are really nice baguettes!! Perfection! Thanks Jack & be well & safe.
Great video! I've followed it a number of times with good results. Now that I've got the hang of it a bit I would be really interested to see the 'advanced' home baker's version with poolish and autolyse perhaps?
You are hilarious-loved the bit about your baguettes “buddying up” in the couche. Tons of solid info jam packed into a very concise 15 minutes. Brilliant!
Great video!! I wish I could show you my baguettes before and after your video! HUGE DIFFERENCE. I have been baking some bread as a hobby for a while, but never baguettes. My wife wanted homemade baguettes for a super bowl party and her crab dip. Man, you saved the day. They came out like perfection, but I did cheat with a baguette tray. Thanks again. 😀
Thank you so much, Jack. Your videos are always superb. I appreciate you teaching the concepts and the science behind making different kinds of bread. I just made baguettes for the first time following this video and they turned out amazing! Understanding the science makes me feel more confident making the necessary modifications at home. I just ordered your book...looking forward to receiving it. 🇨🇦
I haven't baked in at least 10 years.. But within the last 8 months I've been watching culinary exploration and this channel. There is a poolish version from culinary that I'd love to try but setting myself up for the times schedule wise seems tricky for the time being. However I bit the bullet and made this at home. My razor skills need sharpening but they came out crispy, delicious AND with the most open crumb I have ever made. I have Philip and Jack to thank for the encouragement to be motivated enough to try again. thank YOU guys for not giving up where I did and for putting it in consise layman's terms without the extra verbose chemistry/biology class. I would like to try adding malted barley syrup to the mix what do you think?
You are a star! I'd never have thought of baking bread until I watched your video on making a standard loaf. The baguettes I had made in the past never turned out right, but I watched your video and the resulting baguettes were brilliant (if I do say so myself!). I've also made your hot cross buns (delicious) and wholemeal bread that tastes amazing. We don't buy bread anymore - I make it all! Thank you!
Jack you are a legend and these videos are actual gold! The question I have though… this video highlight no need for poolish or preferment but does this enhance flavour, texture, crumb structure etc if you add that?
Hi Jack Good wishes from South Africa Please tell me if you wanted to make the dough in advance, at which stage would you put in fridge for next day? I was thinking after the lose sausage stage or should it be after the 2nd fold?
This was great. I have done exactly as shown, even used a weak wheat flour, and got the same showcased awesome baguettes! Wife and kids in awe! Thanks!
I’m a complete novice but I’m going to attempt this one, one question can you use rice flour or semolina flour just to dust the baguettes. I watched this in another video. Great job Jack. Appreciate your videos
Your technique is the only one that’s worked for me after many failed attempts at baguettes. So thank you! My crust comes out crispy but then softens as it cools, would you have any idea why?
Just wanted to leave a comment here to say I tried this recipe and it came out delicious! For anyone who is curious, I used a standard large baking sheet with parchment paper instead of the stone and I still got great results. They weren't the most pro looking baguettes but I'm sure that gets better with practice. But the flavor, crust, texture, crumb, everything was spot on with way less work and prep than so many other recipes I've seen. Thank you!
IKR! This rccipe rules.
Thanks for your comment my Allah guide you to his right path....🎉
The 5 minutes baguette from the French guy Voila Voila is much easier. No patronising and hair pulling easy video tutorial like here.
So why you here then!?
I like when you narrate instructions to your producers, it gives life to all the people behind the camera helping you film. Shout out to those unsung heroes
☺️👊🏻
I really like these "start to finish" videos as well as the videos that go into detail about specifics.
Well done.
I have been baking bread for over 30 years as a hobby. This baguette recipe is a clear winner. The results from the first time bake were magnificent, and I am sure that I can get a slightly better result next bake due to a slight mishap. As you say, practice makes for the perfect loaf. Great oven spring. Great work Jack. Much appreciated.
Your bread classes have given you an insight into what questions need answering, what info needs to be imparted, I think. This was a really clear and thorough tutorial. Thanks
I concur with all the other comments. This is absolutely the BEST video on baguettes. Clearly explained and demonstrated. No one does it as well as you Jack. As soon as I post this I’m jumping in to make these. I have been on a baguette journey and I have not had one success yet (just lots of croutons with the failures LOL). Thanks Jack…hopefully I can post some successes. 🥰
Update? How did you go with this recipe?
I just did this as my first baguette. In terms of accuracy to yours id give it a b- to c+ (not as dark, not as much webbing, not a great ear). In terms of taste I'd give it easily an A, delicious. For anyone intimidated by baguette's try this, even a "failure" is a win. I have a ton more confidence for the next time
Yesterday I tried your method for forming the baguette and I ended up with Gorgeous ones. I’ve been baking baguettes for Years, but always freaking out in the last stage. Thank you!
I just made it and it was honestly the best baguette making experience I ever had. Thank you Jack for this awesome recipe and for giving me the fever to bake bread all the time !
Baguettes have always intimidated me, but your easy to follow methods in previous videos (and now this one as well) encouraged me to try. I paused the video midway through and just took it into the kitchen with me to work right along side you. The dough is proofing nicely and I'm excited to see how they turn out, first try of many to come, I'm sure. Thanks a ton for such amazing and simple to follow videos! Big fan, from the big state of Texas.
YES ANGIE! Hope they were EPIC ☺️👌🏻
Thanks Jack. This is THE best video on baguettes. No faff, straightforward and brilliantly explained. 😊
Thanks Beverly 🤗
This video appeared on my YT feed yesterday and I made the baguettes today!! They came out PERFECTLY - thank you so much for this amazing video - and your book which is choc full of recipes, hints and tips that actually work. In fact, your book is so well used/cherished, I shall order another because it belongs to my son, from whom it was borrowed and never quite returned…
The baguettes tasted fabulous and will be a regular feature (along with your tortillas, sourdough loaf, very naughty garlic bread and pizza). A week never passes without your book being referenced - and if you could possibly consider making Scottish morning rolls, that would be EPIC.
Thank you Jack - you are truly one in a million 🥰
It's around 20 degrees F here in NY - perfect day to stat in and bake baguettes ! I'm going into the oven in about 15 minutes, I'm loving the speed of start to finish after making only sour dough bread for the last 2 years :) I was hooked during the worst of the pandemic. I had to stop back today to make sure I got the final shaping and slashing right. Thank You Jack!
The narration style of this video worked very well - talking into the camera with the cuts to the bread. Nice work.
Have made these twice. Scaled the recipe to 120g and make 4 minis in the toaster oven. Soo good!
Very well explained! I tried it for the first time and got the exact result I've searched for. I love how "easy" this is if you have some experience with baking bread, but also leaves a lot of room to master the fine details. Thanks Jack, for providing this wonderful information for free!
I went “off piste” with some of your expert guidance, left the dough overnight outside on my window sill at 5 degs and did the pre-shape and shape in one action using some tea-towels… I didn’t have a stone big enough for the 3 baguettes so instead preheated a baking tray with parchment paper… on it, found an old razor blade to score them but also made one of them too long so it wouldn’t fit… then of course I didn’t have your swanky boards to load them into the oven so it was like man-handling a live snake trying to get them in to cook :) having said all of that I now have 3 funky baguettes that my kids said “look real”, they are crispy, have risen well and I cannot wait to get stuck in…. The whole process was such fun and I loved every minute of it, Jack is an absolute LEGEND !!! Thanks for sharing all of your advice and I might even buy some of your tool as long as the postage to Austria is not too expensive :D
YESSSSSSS Robby, nice one ☺️🙌🏻
I absolutely love this recipe. This has everything I'm looking for in a good bread, incredible crunch and flavor. Thanks Jack!!
Afternoon, Jack! The kids and I will be giving it a go tomorrow, here in Florida. They love watching you bake and can't wait to make some more bread!
So glad to see this video after baking your baguettes several times. Turns out I've been slashing totally in the wrong direction, which I wouldn't have realized without that video. I also appreciate seeing the arrangement of everything inside the oven. I will be making adjustments next time! Hopefully I can get my baguettes more crusty and better-shaped. Loved that time-lapse!
So chuffed you enjoyed it Roberta, I hope it leads to GREAT success ☺️☺️☺️🥖
I’ve learned many things on bread lately. But THIS! The pre-shaping VS the final shaping. I was not fully aware of that « detail ». Thank you! Can’t wait to try
Thanks for a detailed baguette video! I'd love to see a whole video on scoring too!!
Noted!
I make these every week now, absolutely delicious and super easy. Added 1 tesp of malt flour, and bake mine on a very hot metal sheet. Thanks again Jack ❤️
BEST BAGUETTE RECIPE EVER. easy to follow, no faff, and Jack boils down years of mastery in just a few short steps. Thank you !!
This is my favorite baking channel on RUclips. You are a wealth of information and technique! Cheers!
Baguettes (Feb 2022).
Trying this recipe now.
Made your bloomer bread several times. Beautiful bread. Thank you Jack.
Purchased your book for my birthday! Great recipes and easy methods.
Great instruction!!
I just made this for the first time. I had success but looking forward to greater success with practice! So love the thorough instruction and the brilliant way you deliver it, Jack. Thank you so much!
I've been doing stretch and folds without (consciously) doing that initial outward pull, @2:46, a tiny detail, but one I don't recall ever hearing anyone verbalize until this video. Thanks, Jack!
There are many Ways to to Stretch and Folds, but that initial outwards pull is pretty self explanatory. It's called "*Stretch* and Fold" for a Reason.
But I suppose you aren't alone. Most Participans of my Baking Workshops don't seem to fancy the Idea of *Stretching* the Dough eihter and would just fold it, if I didn't stand beside them and correct them. I
This is a great recipe. Followed as guided with the exception that I made two instead of four loaves, based on what fit my round pizza stone. Of course, time went up for he thicker loaves. Excellent crust, crumb and complexity of flavor for such a simple bread.
Thanks Jack, been looking for a demi baguette recipe for ages. Great idea to just concentrate on technique to start off with.
Have fun with it Rory 👌🏻
I just started baking bread, this was the easiest recipe to follow. MY BAGUETTS WERE PERFECT! THANK YOU SO MUCH, MY HUSBAND IS A HAPPY MAN. NOW ONTO YOUR OTHER RECIPES.......
Ha! Totally great! I've been trying to make baguettes for years, without real success. This time....100%! Not sure if it was the (rather odd) no knead, the pre-shape rest, the specific shaping technique (hadn't seen that before), or the slashes (video 183 - why have I been doing it wrong for so many years!). Thank-you Jack.... this is AWESOME. I've been amateur baking for years, but I am learning so much from these videos!
Nice work Damien, so chuffed to have helped you! ☺️👏🏻🥖
Just baked 4 perfect loaves! Great results from a simplified recipe. I really liked the shaping techniques too!
YES GRACIE! 🥳🥖
Very very good teaching with a little bit of good humour. Thanks
First attempt from a novice bread maker and the results were fantastic. Half way through the process I thought I was going to fluff it, but I was pleasantly surprised. Excellent instructions from a gifted bread maker 10/10!!
YESSSS Carolyn!! So chuffed for you :-)
I am a total newbie. Made my first loaves of Greek psomi today. They are flat but I will learn!!! Wished I had watched your videos first but I am so inspired. Thanks so much for showing us how to bake bread!
Hearing the crispness made me instantly happy😊
Those look incredible. My bread game really changed when I started my sourdough starter and got a pizza stone and a Dutch oven. Your recipes are amazing.
I have just tried this recipe for a second time and have the best baguettes ever. My first attempt I tried to work with half quantities which wasn't a great success but we ate it anyway. I tried other recipes, also trying half quantities but none worked. So today, expecting visitors I did the full amount for 4 baguettes and I will proudly show them off. Thanks for a very easy video. Greetings from Germany.
You instill confidence, your videos are so easy to follow, you give a heads up to troubleshoot and eliminate potential problems before they even happen! You make it super easy. I have baked bread for 40 years but just loaves, buns and pizza now I can do all things bread! Thanks Jack! Awesome video!
Thank tou so much Melissa :-)
Jack, you’re a genius! Tried many variations of the baguette, although okay, these came out fantastic at first attempt. Many thanks
really really nice videos... I have been making baguettes for four years, and I am going to try your way, Really nice ! Love the narration and the style mate !
Absolutely smashing presentation! Thank you, Jack. You are a gifted teacher.
I tried the recipe and it was easy and worked brilliantly! I ate the bread with homemade ricotta, magical!
Beautiful 😋
I CAN’T WAIT to try this! I have been searching baguette recipes for months, trying to find the perfect one when I saw you did NOT have one on your page…then THIS! I can’t wait to try this. I still come back to your “yeasted bread start to finish” video every👏🏼 time👏🏼 I have to work with yeasted dough. 💯🙌🏼
Thanks for another brilliant no none sense video. I’m now producing the most awesome baguettes! The explanation on how to correctly score them in the subsequent video is spot on. They freeze really well too. I defrost on chaos bread setting ~200g then 5 minutes in oven at 150C. In fact they’re even better for freezing!
Just made these and they’ve turned out fantastic! SO much easier than any other method and they look much better too. Can’t wait to tuck into them tomorrow lunchtime
YES Paul ☺️👊🏻🥖
@@Bakewithjack I’ve made these a couple of times now and they’re beyond incredible! In fact I might make some more tomorrow
Wonderful video! Everything was well explained & demonstrated. All this time I thought I had to bake bread in a Dutch oven to get out to be crusty but now I see that I don't so it'll be easier to make a baguette. Thanks for this video.
Lovely serendipity, finding your channel. Thanks and greetings from Australia.
I love this video. It helped me see a different way about bread prep and execution. Thank you Jack.
Glad you enjoyed it!
@@Bakewithjack hi Jack
What up
I made these today. I used Chris H, suggestion and used the back of a large cookie sheet. The bread did not brown up as nice as yours ~ probably because my oven is electric. I did cook it a bit longer because I didn’t have a gas oven. All in all, 5/5 for taste and texture, and your very great directions were a HUGE help. I make bread all the time so I’m not sure how a none bread baking person would do, because baguettes are not easy. Thank you so much!!
I followed this method and they came out great. I had tried before with mixed results. I also made a small peel which helped a lot. Also watched the scoring video. It made sense, I'd been cutting across previously. As you say the more you do the better you get. Thank you for producing the video.
Good job Phil. So chuffed for you 🤗🤗🥖
It is 730 am here in Central Alberta, and I am feeling inspired. I think dinner tonight will feature my first attempt at Baguettes! Thank you Jack, for keeping me inspired in the Kitchen. I love all your videos.
GO FOR IT Sarah 🤗🤗🤗
I’m glad you added the comments about it taking a while to get good at it. For one thing there are a number of dough handling steps that look so easy when you do them and feel so clunky when I do. I will repeat the process many times as you suggest.
Loved the video Jack. Found some cardboard rolls from the aluminum kitchen foil and put them under the cloth. Worked like a charm!
AHA! Good idea!
Your start to finsh vids are the best
Thanks Dan, more to come 🤗
Oh My Word that crunch when they came out of the oven was Heaven! Baguettes are my all time favorite bread along with sourdough This video along with all your others has been extremely extremely helpful Thank You Jack
Amazing 🤗
@@Bakewithjack e
Loved your demonstration lesson jack, clear and concise directions. Will try. Thanks, Marianne, Chicago
Thanks for this. I've been following a very similar procedure for several months, but I've been (putting a lot of effort into) kneading the dough at the start. I've found your method works just as well, and for reasons I cannot explain gave me the best (big crunchy) ears I've ever had. So thumbs up Jack! 👍😃
PERFECT Tim! Nice one 👊🏻🥖
Finished. Short cooling and had a taste. It brilliant!
To be honest, I found the dough to be rather sticky and loose. Not sure what I did, but clearly made a mistake somewhere.
Good oven spring, so it's nice and round. Nice crust.
Thanks Jack. You're the best!
Sounds like you got away with it anyway Spacial! ☺️👌🏻 nice one.
As always you puff us up, the way you explain leaves no doubt. As everybody else I’m making much better bread thanks to you! You know exactly what problems we face and clear them out. Thank you so much ☺️
👏👏👏👏👏👏👏👏 Beautifully done Jack! I am encouraged to attempt baguettes! Thank you! ❤
Amazing crumb from a straight dough! Brilliant.
Made these for the first time today, it won't be the last fabulous
A great video on baguettes, thank you. I’m a big fan of no knead, which I do for just about everything. I like making breads adding and eliminating steps when I can. I recently ventured baking with a poolish. Comparing that to using my sourdough, which takes more planning. Rob, from NJ.
My pleasure Rob, sounds like you’re really enjoying it 🥳
Brilliant Jack, it worked as you said it would! Thanks
Amazing Mike ☺️👊🏻
Perfect timing, as usual. I did my once-a-week shopping today and I want bread with the soup but not for 4 days. Hmm, what to do? Oh I know -- Bake with Jack! Thanks again!
PERFECT! Have fun 🤗🥖
Looks BRILLIANT!
Thanks Roy!
Superb! Thanks so much for your guidance, crunchy perfection on a plate!
Thanks Jack. Made a batch of four this morning. Nearly gone. People keep eating the damn things. Many thanks. This will be my standard baguette method from now on. I used the baguette trays with a cloth lining for the final rise and baking paper for the transfer to the stone; I don't have peels and this worked very well. Give myself 5/10 for the final shaping, but I will keep trying. Best wishes and may 2022 be a bumper year for you.
Hi Jack and thanks for the great videos. As a home bread baker, I can do very well making baguettes. The problem is, the crust is so crunchy that it’s hard to eat as a sandwich. I know it won’t be a true baguette the way I normally make them, but would adding some fat and maybe a bit of sugar, lowering the oven temperature make it better using it for sandwiches. I have a lean sub/hoagie roll, but still love the baguette. Actually, I butter the baguette and dunk in coffee, what we did growing up with Italian bread. Regards, Rob from NJ.
Yes all those things will help, I would keep the temperature high and bake for less time 👌🏻
Thanks Shawn, I didn't know you could bake as well as sing... 😍👍
Hi Jack!
I'd love a video dedicated to scoring bread! Feels like something that a bit of insight would level up the game
Thanks for the video! Keep it up!
i have enjoyed the video and am not against you making more baguette's related videos because last weekend i made my first ever 3 baguettes (also sourdough) and I'm looking forward to become more skillful at shaping/scoring baguettes at the weekends.
I am SO pleased with what you have taught me! I could tell I hadn't added enough water at first. Then I understood that my dough was getting fragile (hot kitchen) and adjusted time. This was all mysterious and frustrating a year ago, Jack. My baguettes were very tasty (and the soup was really good!). Thank you so much!
Amazing! Nice one Dorothy ☺️👌🏻
Finally I can make great baguettes. I've tried so many other recipes. This one is the best. I added sugar and a little more salt and I bake it as long as I can without burning it. I've finally achieved the elusive brittle crust.
Is there a difference between "strong bread flour" and "bread flour". I can't find "strong" in my area.
Probably Robert, but “bread flour” will be fine… sounds like it already is! Keep it up ☺️👌🏻
Hello Jack!
- No no no Jack. Not '' roll it '', but '' ROLL THAT THEME TUNE '' !!! ( Don't let me remind you again, lmao )
- These are really nice baguettes!! Perfection!
Thanks Jack & be well & safe.
DOH! Can't believe I fluffed it ;-)
AnD Thank You!
You make the difficult achievable. Thank you. You are appreciated!
Great video! I've followed it a number of times with good results. Now that I've got the hang of it a bit I would be really interested to see the 'advanced' home baker's version with poolish and autolyse perhaps?
Merci et Bravo. Tellement hâte d’essayer. Love the crispy sound of the baguettes. 😘👍
You are hilarious-loved the bit about your baguettes “buddying up” in the couche. Tons of solid info jam packed into a very concise 15 minutes. Brilliant!
Love you channel! Here is where I learned how to make bread. I truly feel empowered. It’s way better than the others which set you up to fail.
Great video!! I wish I could show you my baguettes before and after your video! HUGE DIFFERENCE. I have been baking some bread as a hobby for a while, but never baguettes. My wife wanted homemade baguettes for a super bowl party and her crab dip. Man, you saved the day. They came out like perfection, but I did cheat with a baguette tray. Thanks again. 😀
YES! So chuffed for you ☺️👏🏻
Thanks Jack. Just made these with you step by step. They are sooooo good, my family and i finished them right away. Making another batch tomorrow
Nice work Sonia! So pleased they worked out well! ☺️👌🏻👏🏻
Can't wait to try it! Thanks Jack?
You’re welcome? 😜
Just yesterday I was looking for a baguette recipe on your channel but couldn't find one. What timing! Thank You. 😊
I just made these, this is the recipe guys soooo good
Thank you so much, Jack. Your videos are always superb. I appreciate you teaching the concepts and the science behind making different kinds of bread. I just made baguettes for the first time following this video and they turned out amazing! Understanding the science makes me feel more confident making the necessary modifications at home. I just ordered your book...looking forward to receiving it. 🇨🇦
I haven't baked in at least 10 years..
But within the last 8 months I've been watching culinary exploration and this channel.
There is a poolish version from culinary that I'd love to try but setting myself up for the times schedule wise seems tricky for the time being.
However I bit the bullet and made this at home.
My razor skills need sharpening but they came out crispy, delicious AND with the most open crumb I have ever made.
I have Philip and Jack to thank for the encouragement to be motivated enough to try again. thank YOU guys for not giving up where I did and for putting it in consise layman's terms without the extra verbose chemistry/biology class.
I would like to try adding malted barley syrup to the mix what do you think?
You are a star! I'd never have thought of baking bread until I watched your video on making a standard loaf. The baguettes I had made in the past never turned out right, but I watched your video and the resulting baguettes were brilliant (if I do say so myself!). I've also made your hot cross buns (delicious) and wholemeal bread that tastes amazing. We don't buy bread anymore - I make it all! Thank you!
Amazing, nice one Russell. WELCOME 🤗
Making good bread is an art. I will surely try this one.
Jack you are a legend and these videos are actual gold!
The question I have though… this video highlight no need for poolish or preferment but does this enhance flavour, texture, crumb structure etc if you add that?
Hi Jack
Good wishes from South Africa
Please tell me if you wanted to make the dough in advance, at which stage would you put in fridge for next day?
I was thinking after the lose sausage stage or should it be after the 2nd fold?
This was great. I have done exactly as shown, even used a weak wheat flour, and got the same showcased awesome baguettes! Wife and kids in awe! Thanks!
Thanks for this recipe Jack, I made the baguettes today and they came out brilliantly. Such an easy to follow recipe and guide. 👍🏻
Jack , perfect delicious and crusty, added a little sugar and Olive oil ….Folding technique worked very well 😊
I just made it and it took no time and bread came out excellent!!! Simplest, quickest and best baguette recipe!!! Thank you!
YES Ivan! 🤗👌🏻👌🏻
I’m a complete novice but I’m going to attempt this one, one question can you use rice flour or semolina flour just to dust the baguettes. I watched this in another video. Great job Jack. Appreciate your videos
Your technique is the only one that’s worked for me after many failed attempts at baguettes. So thank you! My crust comes out crispy but then softens as it cools, would you have any idea why?
Very inspirational clip. Thanks
My pleasure Ginette ☺️👌🏻