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 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
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
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 🥰
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.
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!
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
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 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
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.
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.......
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 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 !
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!
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.
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!!
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!
Excellent instructional video! So clean and easy to follow. I just made the best overnight dough, super strong light, you could almost see through it! I was completely undone by the shaping and moving to the oven by not having any of the right equipment, so will be investing in a stone, peels and scorer 🤟🤟
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!
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!!
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'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
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!
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!
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 ☺️
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.
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!
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. 💯🙌🏼
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 ❤️
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. 🥰
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!
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
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! 👍😃
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
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 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.
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 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!!
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.
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.
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 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!
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.
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.
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.
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!
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!
I could bake baguettes EVERY DAY with the recipe. I've tried 5 others and this is by far, the easiest with a great, consistent result. As you can see, my email profile photo is now baguettes!
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!
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!
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!
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.
A few years back bought a name brand baguette pan. The one with perforations all underneath and sides. My first time baking any kind of bread. Was pleasantly shocked how successful the endeavour was. Still and all the local baker's baguettes are far superior. Yes, lucky to have a good one just a block away. Have since moved on to primarily baking pizzas. One really can't mess up a pizza.
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.
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.
Thank you Jack! It just so happens that I used a vary similar technique when making my regular tin breads. The dough was enriched and looser than what I'm used to. The time between kneading really helped! Blessings! 💜
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.
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?
Great video and recipe. I’ve been using Jeffrey’s No knead Baguette Recipe from Kin Arthur Baking and Jeffrey Hammelman. Similar recipe ratios. Somewhat different method of prep. Love your approach. Any suggestion for folks like me who have a gas oven. Can’t keep steam trapped since it’s vented. I’ve been covering the loaves with an inverted roasting pan to try and trap escaping moisture during the bake. More successful than trying to add steam.
I'm assuming (being new to all this) that it wouldn't be too much of a hassle, if wanting to do some cold fermenting for flavour, to reduce the yeast slightly and pop in the fridge for 24hrs before starting to shape? I suppose a question would be whether I would need to do another fold after taking out of fridge to give some tension back?
Sure, of course. You may need to experiment with the Yeast, but I'd use maybe 50% of the Yeast, do as he does until the final S+F, and then place it in the Fridge.
@@Bakewithjack Thanks Jack. Believe me, cooking is the best fun ever. Like many, I spent my life working with tools in the dirt. Retired and I'm the fittest still standing, so I took over the Kitchen. I'm making things I would never have believed possible. Tonight, Chicken in a garlic and corn sauce. Tomorrow, Fish and egg curry. And your bread is the icing on the cake. You very good health Sir.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
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 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 really like these "start to finish" videos as well as the videos that go into detail about specifics.
Well done.
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
☺️👊🏻
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 🥰
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.
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!
Best bread I have ever made … super easy and delish!! Thank you for a great recipe … this is a keeper
Have made these twice. Scaled the recipe to 120g and make 4 minis in the toaster oven. Soo good!
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
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!
This is my favorite baking channel on RUclips. You are a wealth of information and technique! Cheers!
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
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.
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.......
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 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 !
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!
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 ☺️👌🏻
Ha! Ha! Jack is OFTEN in my kitchen, too! I love his company and encouragement as I’m working. But… my iPad screen always need cleaning afterwards. 🤣
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 :-)
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 :-)
Excellent instructional video! So clean and easy to follow. I just made the best overnight dough, super strong light, you could almost see through it! I was completely undone by the shaping and moving to the oven by not having any of the right equipment, so will be investing in a stone, peels and scorer 🤟🤟
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!
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!!
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 absolutely love this recipe. This has everything I'm looking for in a good bread, incredible crunch and flavor. Thanks Jack!!
Fantastic presentation. You explain things clearly yet concisely. Nicely done.
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
Thanks!
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!
Absolutely smashing presentation! Thank you, Jack. You are a gifted teacher.
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!
BEST BAGUETTE RECIPE EVER. easy to follow, no faff, and Jack boils down years of mastery in just a few short steps. Thank you !!
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 ☺️
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.
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!
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. 💯🙌🏼
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 ❤️
Just baked 4 perfect loaves! Great results from a simplified recipe. I really liked the shaping techniques too!
YES GRACIE! 🥳🥖
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!
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 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
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 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
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 👊🏻🥖
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
Thanks for a detailed baguette video! I'd love to see a whole video on scoring too!!
Noted!
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 ☺️☺️☺️🥖
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 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 🤗🤗🥖
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 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!!
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.
The narration style of this video worked very well - talking into the camera with the cuts to the bread. Nice work.
Thanks Jack. This is THE best video on baguettes. No faff, straightforward and brilliantly explained. 😊
Thanks Beverly 🤗
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 tried the recipe and it was easy and worked brilliantly! I ate the bread with homemade ricotta, magical!
Beautiful 😋
I just made it and it took no time and bread came out excellent!!! Simplest, quickest and best baguette recipe!!! Thank you!
YES Ivan! 🤗👌🏻👌🏻
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 🤗🤗🤗
Jack, you’re a genius! Tried many variations of the baguette, although okay, these came out fantastic at first attempt. Many thanks
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 ☺️👌🏻
Amazing crumb from a straight dough! Brilliant.
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 🥳
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! ☺️👌🏻👏🏻
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.
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.
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!
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.
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!
I could bake baguettes EVERY DAY with the recipe. I've tried 5 others and this is by far, the easiest with a great, consistent result. As you can see, my email profile photo is now baguettes!
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 🤗
Lovely serendipity, finding your channel. Thanks and greetings from Australia.
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.
You make the difficult achievable. Thank you. You are appreciated!
Just yesterday I was looking for a baguette recipe on your channel but couldn't find one. What timing! Thank You. 😊
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!
Very very good teaching with a little bit of good humour. Thanks
Thanks! Do you have a baguette recipe (or substitution amount w sourdough starter)
Using sourdough starter please? Thanks!
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 🤗🥖
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 👌🏻
👏👏👏👏👏👏👏👏 Beautifully done Jack! I am encouraged to attempt baguettes! Thank you! ❤
Great video, Jack. Especially love the easy method of shaping!
A few years back bought a name brand baguette pan. The one with perforations all underneath and sides.
My first time baking any kind of bread. Was pleasantly shocked how successful the endeavour was.
Still and all the local baker's baguettes are far superior. Yes, lucky to have a good one just a block away.
Have since moved on to primarily baking pizzas. One really can't mess up a pizza.
Superb! Thanks so much for your guidance, crunchy perfection on a plate!
Merci et Bravo. Tellement hâte d’essayer. Love the crispy sound of the baguettes. 😘👍
Brilliant Jack, it worked as you said it would! Thanks
Amazing Mike ☺️👊🏻
Excellent tutorial as always Jack. Thanks for sharing your knowledge.
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!
Hearing the crispness made me instantly happy😊
Made these for the first time today, it won't be the last fabulous
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 ☺️👌🏻
Thank you Jack! It just so happens that I used a vary similar technique when making my regular tin breads. The dough was enriched and looser than what I'm used to. The time between kneading really helped!
Blessings! 💜
Your start to finsh vids are the best
Thanks Dan, more to come 🤗
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.
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?
Great video and recipe. I’ve been using Jeffrey’s No knead Baguette Recipe from Kin Arthur Baking and Jeffrey Hammelman. Similar recipe ratios. Somewhat different method of prep. Love your approach. Any suggestion for folks like me who have a gas oven. Can’t keep steam trapped since it’s vented. I’ve been covering the loaves with an inverted roasting pan to try and trap escaping moisture during the bake. More successful than trying to add steam.
Sounds like you’ve found a good solution Sarah, that’s what I would do too. Perhaps a spray of water underneath as you close them in 👌🏻
I'm assuming (being new to all this) that it wouldn't be too much of a hassle, if wanting to do some cold fermenting for flavour, to reduce the yeast slightly and pop in the fridge for 24hrs before starting to shape? I suppose a question would be whether I would need to do another fold after taking out of fridge to give some tension back?
Sure, of course. You may need to experiment with the Yeast, but I'd use maybe 50% of the Yeast, do as he does until the final S+F, and then place it in the Fridge.
Another fabulous video, brimming with confidence. My next baking day is Saturday. I will be trying this.
Have fun!
@@Bakewithjack Thanks Jack. Believe me, cooking is the best fun ever.
Like many, I spent my life working with tools in the dirt. Retired and I'm the fittest still standing, so I took over the Kitchen. I'm making things I would never have believed possible.
Tonight, Chicken in a garlic and corn sauce. Tomorrow, Fish and egg curry.
And your bread is the icing on the cake.
You very good health Sir.
I love you! Thank you for all of the instruction!!!
Loved your demonstration lesson jack, clear and concise directions. Will try. Thanks, Marianne, Chicago