MAKE FRENCH BAGUETTES AT HOME | Baguette Recipe for the Home Baker
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- Опубликовано: 6 авг 2024
- Read deal baguettes are hard to come by. This recipe and technique for french baguette shows you how to achieve the real deal at home. They have a perfect crust and bring out that crackery, toasty, creamy, tenderness that we look for in a great baguette. Enjoy!
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BREAD LAME: amzn.to/337XuzF
COUCHE: amzn.to/3mQhjmK
KITCHEN AID MIXER: amzn.to/33eQot4
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FOR THIS RECIPE YOU WILL NEED
POOLISH
150g BREAD FLOUR
150g ROOM TEMP WATER (74-78F)
very small pinch of yeast (15-20 grains.)
RIPEN ON COUNTER OVERNIGHT
FINAL DOUGH
240g WARM WATER
400g BREAD FLOUR
ALL OF THE OVERNIGHT RIPENED POOLISH
2g YEAST
10g DIASTATIC MALT POWDER: ** amzn.to/3cAvasJ
11g SALT
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: www.epidemicsound.com/referra...
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#frenchbaguette #baguette #breadbaking 
Хобби
FYI: This recipe only made three for me. One ended up stuck to the living room carpet when I threw it across the room. The emotional breakdown aside, the other three came out amazing.
Three for four; you're still in the majors!
😂
Hiiiiii
Glad im not the only one loosing my cool learning to bake.
When I was starting out baking bread I would get frustrated on occasion and my way of dealing with it was to just give up and throw the dough on a baking sheet and baked it, it never looked pretty, but it always tasted good :)
I came up with a couche hack that I like better while making these. I pulled out a giant sheet of parchment paper and folded it between each baguette. Then, I snipped the paper between each one with a scissors when ready and picked the whole thing by the ends of the paper and transferred to my baguette Dutch oven.
Good idea. Since I don't have a couche I think I'll try your hack. Thanks!
I used to bake three almost every day; one to eat immediately, one to eat later, and one to give away.
Thank you, I spent all day. I viewed your instruction dozen of times. I followed the receipt to the the teeth and made four baguettes. They turned out perfect and delicious. Nashville TN is not known for anything French and or finding good baguette.
Of all the baking youtubers, you are the best combination of Knowledgeable, Genuinely helpful and and the best teacher.
From never baking anything, to now baking a loaf of bread every week or two - all thanks to you man, thanks for sharing your knowledge with us. This is super empowering stuff. You absolutely rock Brian 🍻
Hard
At 67 yrs I’ve never baked bread and can count on one hand how many batches of cookies I’ve tried. So yea, a complete novice. Living in tiny town 100 miles from anywhere you want to be I cannot buy fresh baguettes and so thought I’d try this. Retirement gives you LOTS of time on your hands. I watched the video 5 times and followed recipe and process exactly and OMG my family enjoyed fresh AMAZING baguettes Christmas Day! They couldn’t believe I made these and frankly this “Gran” is n disbelief. Thanks Brian!!!
Btw, I’ve only used my Kitchenaide mixer to make pie meringue since my husband gave it to me 10 yrs ago 🤦🏼♀️
Next up… Tartine bread! Starting on starter creation tomorrow. Who says it’s ever to late too late learn something new?
Having just traveled in France for a couple weeks, I'm obsessed with French baguettes now. Really excited to try making some myself. Also I would love to see more new bread videos on your channel. These old bread videos are the reason I found you! It's amazing to see how far your channel has come so quickly.
This is my favorite cooking channel. I’ve always wanted to bake bread, but always felt intimidated by the process. I used to live on top of a bakery growing up in Brazil, the smell of fresh bread is something that brings me back home. If there is one thing to complain about the US is that bread sucks unless you’re lucky to live by a small bakery.
I made my first bread following this recipe. Hell I made bread every single morning this week because of how well it turned out. I expected to be disappointed since I don’t bake, but I am completely blown away.
Your channel provides the perfect balance between easy to follow instructions with big dog results. I’m a fan.
Woof woof! Thanks for watching
@@BrianLagerstrom Brian please how is the dough made by hand as a I don't have a stand mixer at the moment.
@@BrianLagerstrom can you convert to tablespoons and american measuring systems
LOL@@Hi-jw7oq
Love your tutorials because you show clearly what you do, and show an alternate method for people without a mixer. Request: make a San Francisco Sourdough Bread
I've had the supplies for these hanging around for a bit and finally got around to making them. Thanks for another well explained process that leads to great results!
So good this recipe I can't stop making it. Thank you, I am from Uruguay and grow up eating fresh, warm, crunchy baguettes from the bakery. Now if I wanted to eat one like that, I have to drive 1hr and a half to go to a bakery in Montreal to get a good one. I star making my own following this recipe and is the best. Thank you again.
That was amazing!
I followed your recipe on the video "1 dough 3 loaves" and turned out great.
The crumb was just the best I ever made.
I'll be trying the other recipes soon.
Thank you!
I’m a pretty good baker, but I’ve tried baguettes many times and I’ve never come anywhere close to the real thing until this recipe! Very, very good.
I've tried a lot of different baguettes recipes lately and this is just perfect. Made it several times now and it just awesome. Family can't get enough 😀Thank you so much for sharing! Love your channel!
Having reviewed many baguette recipes on line and in books this is by far the best, authentic result. Thank you
Thanks for another amazing video!
Your videos are really motivating to improve my baking.
The small details where you close up on the dough while the machine is working, when you touch the dough after 2 hours etc is really useful to see if im getting the correct results.
Brian, you are spot on. I was born in France and for 65 years I have yet to find a good recipe for baguette or a decent bakery that makes authentic baguette. Your recipe is spot on. I actually do my baguettes by hand because I don't like cleaning the mixer. LOL FYI , my husband said I was too clutzy for a sharp blade, so I have a very sharp ceramic knife I use. Not perfect but close. Problem is this recipe is so good, that we end up eating all the bread in one sitting. :)
This was my first time making baguettes. My dough was very sticky but it worked out in the end. The family LOVED them. Thanks for the great videos!
Hi Brian,
I just made this and it was incredible. I was initially concerned because my poolish and dough seemed to be more dry than yours but i trusted the process and just went with it. I was so shocked and impressed when i took my first bite. I'll be making these over and over again. Thank you!
Excellent video and instruction! Thank you! I've been baking very nice baguettes for a while but always looking for additional insight, etc. Quick tip for anyone finding the great crispness softens a short while after cooling: return the batch to the turned-off-but-still-warm oven for a couple of minutes. It will refresh the crust and "set" it.
enjoy your cup of coffee! I travelled in and out of France for many years as well as a lot of other wester European countries. I can’t tell you how much I miss grabbing a fresh baguette at a local bakery, stopping in a local shop to grab some sliced ham and cheese, finding a nice bench to have a wonderful sandwich! It’s so hard to find a baguette in my area that isn’t commercially par-baked and reheated. I love the fresh baked, who doesn’t?
Thanks very much! I hope this recipe worked for you.
You are so awesome for sharing this recipe. Mine came out perfect after following your step by step directions. Thank you so much.
I am nee to this channel and I am sold. These recipes are not only easy and delicious, they are liberating for me. I have never been much of a cook, but bread motivates me. The breads i settle for from supermarkets are not cutting it.
I’ve got a wood fired oven that I’m going to start baking bread in. I’m tired of pizza parties. It’s still 300-350 the next morning so I’ll build a small fire and stoke it up again for some morning bread baking on the weekend at the lake
I just wanted to say I just made this bread and it’s the best recipe that I’ve made so far. You’re a good teacher and this recipe is definitely a keeper 👌🤗❤️
Thanks very much for watching. glad it worked well for you.
Your recipe by far works best for me however my baguette's outer skin became too thick and hard. Any sugesstion? By the way my oven's heat coming from below, thx Brian.
Omg! I just tasted your recipe and loved everything about the crunchiness, taste and texture. This is the first time I ever made baguette. Your explanation was perfect. Thank you.
Thanks for trying so glad it worked for you
Made these today. Really, really crusty, chewy, creamy just like you said. Thank you for helping us all become better cooks!
Dude I gotta say you are inspirational as hell.
thats sick. Thanks John.
Good instructions. I sort of followed the recipe and cut the times in half because I was in a hurry and they turned out very well.
Good to know. Thanks for sharing! Thanks for the taking the time to comment.
I made these and they are outstanding. I was having trouble with kneading the dough by hand so I used my old bread-making machine to do it worked like a champ. Instead of taking the hot stone out of the oven, I used a pizza peel dusted with some flour and slid them in then covered with a big roaster pan worked like a champ.
Just tried your recipe. KILLER. Easiest to make bread I've ever tried. Thank you so much.
I used half of this dough to make pizza for the fam, and my dad was like “give mom the recipe! This is way better than take out” thanks for sharing!
Thanks for trying
I was wondering if it would work for pizza,
Made this over the weekend. They came out perfect. I didn’t have one of those bread towels so i used parchment paper and had spices laying in columns to form the Wells 😂.
Very easy recipe. Easy to follow and easy to recall and replicate on your own after going at it a couple of times.
great recipe. fresh out of the oven with some french butter on top, it almost tasted like it did in France. The Pizza stone really makes a huge difference too. thanks brian!
Νever in my entire life did I think I would be making bread, let alobe the best tasting fresh bread I have ever eaten. You are a badass and a great teacher Brian for making videos that allow simple people to actually succeed in making amazing food. You video was the only bread making video I ever saw and thought 'Hey...I can do that'...and the results blew my and my family's mind. I find a certain happiness in the bread making process and I wanna thank you for allowing me to expirience that. I'm telling everyone about your channel. Keep going my friend.
This was so easy to follow and the results are fantastic! I don’t have a couche or a lame, so I used an old towel and some sharp scissors. Came out great. Thanks Bri!
Awesome so glad to hear it
Finished this today and it turned out better than I expected, since I had to improvise a lot. I did it by hand and folded it a couple extra times. Used a couple tea towels stacked instead of the couche, then wrapped them back underneath themselves to secure the first one. In lieu of the stone and cover, I used a regular baking sheet and wrapped it with some puffed-up aluminum foil for the steam. The only thing that I really couldn’t replace was the lame. I had to opt for the sharpest knife I had available (an excellent Gyuto). Even prepped with some oil, it just wasn’t thin/sharp enough to do the job properly-I would’ve had to put too much pressure on the dough. So my $.02: if you don’t want to buy anything else, buy the damn lame, or at least a razor blade. That scoring is actually really important, and you’re not gonna get it right without one.
Love this video about baguette and another one about how to make your own bread. The best recepy I have ever seen !!!
Thanks for watching! Thanks for taking the time to comment.
Fantastic..you’re a champion. Mine actually came out like yours. I doubled the recipe and shared with the neighbours. Very happy with myself and grateful for your honest and clear directions. Thank you.
Awesome, I love sharing baggies. Glad they worked for you
Wow, wow, wow... I finally made these today and as a native French person living in the UK I can honestly say that I haven’t tasted as good baguette as they one I made with your recipe. You Sir are now a legend in our household!, Thank you for the recipe and technique.
Thats awesome thanks so much for trying.
So you mean you haven't tasted better baguette in France? Or you have never been to France and only tasted UK baguette?
I've watched some of this guys bread videos and I really really appreciate how he uses such small amounts of active dry yeast in his recipes. ADY is so strong and efficient that using your factory standard 7G package can create a ton of gas for your dough before much actual fermentation is done to the flour. This guy gets it.
Thanks John!
@@BrianLagerstrom Hi, Ioved your recipe, but I want to ask you, can I replace the flour with almond flour becuase I am in keto diet and I really liked the recipe?
??? Dude. Almond flour is ground up nuts. There's zero gluten in there. You're gonna end up with an inedible mess. Follow a keto recipe for baguettes if you can find one
I made these today and they are delicious & I loved the crust. Your instructions were very good. I had the laptop on the counter & followed the video. My shaping was really good thanks to you!! I will make these again.
Thanks awesome thanks for watching!
Great video. Thanks for sharing your tips.
Thanks for watching!
Great job on this. I’ll be making them this weekend!
Jon Vestal excellent! And thank you. Let me know how they turn out. Good luck
Thank you for the quick reply. I purchased the couche via the link link you posted and see one for the stainless steel dough scraper...unfortunately I cannot seem to find the link for the bowl.
This recipe works so well. I’ve done it a few times now and results are very consistent. Though I’ve been wondering if you live in a cool climate as my dough seems to rise and ferment in about half the times mentioned.
My first time making baguettes and I've now made this recipe 2x in less than a week. Crowd pleasers both times. Love this recipe!
I've been baking my own bread for 7 years. You just changed my game. I have a poolish going for bread tomorrow, Thank you so much, glad I saw your channel.
Thanks for watching glad to hear it
The slow motion is so helpful. 👍
Good to hear that. Let me know if there are any other types of videos, bread or otherwise, you’d like to see.
Naan
Or how about a really good soft pretzel
How you don't have 1M+ subscribers is beyond me.
Heres to hoping that happens.
How about him using actual standard measurements like grams instead of little cups?
@@jhwheuer watch the videos. Everything is measured.
THANK YOU, FOR YOUR VERY HELPFUL VIDEOS! YOU MAKE THIS PROFESSION INTERESTING AND CREATIVE.
I made these yesterday and they are great! Looked and tasted just like they came from a French bakery. Thanks!
I made them! This is a great recipe! You're my new dude!!!!
Thanks for checking out the video and taking the time to comment. I made these today again and was very happy with them as welll.
@@BrianLagerstrom I'll be buying you more cups of coffee for sure! Where are you based?
@@JackieSmith31 haha! I appreciate that very much. It helps fund the recipe development which as time goes on I am doing more and more of to make sure the process and recipe are dialed in. I’m in St. Louis in the US.
@@BrianLagerstrom Cool! I'm in Los Angeles. If you're ever in the neighborhood, HOLLER!!!
I made these today and they were excellent! Super thin brittle crust. So great. I used my pizza steel and a big cloche, same as you did. One thing to note is that my dough rose much more than yours did after 2 hours. I remember the same thing happening when I did the potato buns. For those you let them rise for 90 minutes and they’d barely risen for you, whereas after 60 mins mine had doubled so I ended the bulk rise there. I guess the magic happens a bit quicker in my kitchen so I gotta remember that for next time! It was a challenge because one of the baguettes would stick to the side of cloche on each bake. Even though I tried to make them smaller like you did, they stretched back out. Oh well, I made it work. Would the water in a pan at the bottom of the oven method work for these instead of the mock dutch oven?
I tried it tonight and it works but you get a much duller brown than with the bowl.
quick tip - if you feel it was lacking flavor, you can cut back on the yeast by half. Then the ferment time will more or less take twice as long, aligned more with Brian's video timing. and may give the dough a chance to build flavor.
I find the most challenging part is the temperature. If I leave anything out at “room temperature”, it takes all day to make these. My house is at 18°C (64°F), but if I try to accelerate things by placing dough in the oven with the light on, every step goes too quickly and overproof everything.
@@agtronic Tried in the oven with the light *off* ? ;-)
@@loretta1971 Oven with the light off is the same temperature as outside the oven… no?
This is the best bread I have ever made.
Ate my fair share of Baguettes in France and I have to say, the crunchy sound of that bite brought me back to Paris. Just perfect.
Hello .. Thank you very much for the recipe .. Intriguing to try ... Question: The home baking oven has a maximum temperature of 250 degrees Celsius which is 482 degrees Fahrenheit .. How can the baking times be adjusted to the temperature in the home oven? Thanks and good luck Era
I would just use the oven at its highest temp for the first part of the. Are then lower to 460ish for the second part. Maybe add 3-4 mins
Thank you so much for this recipe. I have been trying for years and finally found a real professionnal baguette substitute. Yesterday, I baked successfully my 4th batch, 0 miss. Since I do not have malt powder, I tweeked the liquid content (200 g warm water and 40 g beer). I would recommand a rectangular shaped pizza stone with a roaster top, it allows to form longer baguettes.
The roaster top it a great move. Thanks for trying
THANK YOU was just wracking my brain for "what to use for lid" lol
@@BrianLagerstrom Just a quick question, how long can you keep the poolish? Thanks!
@@BrianLagerstrom Hi, just a quick update. Still 0 misses after a year at an average rate of twice a month. Just for fun, I shaped the whole recipe into a single big loaf - Parisien Style, I got a 20x6x6 inches monster that was just amazing. Thank you so much for this recipe. A quick question, sometimes some section of the top crust is paper thin and a little bit soft, was just wandering why, (it happens sometimes with the pizza crust too)?
I made these today and they are awesome…. Dark crunchy exterior, pillowy open crumb interior!
Very elaborate information in order to bake a bread of high quality, thank you so much Brian.
Ur so underrated... u deserve more subsss✊
Thank you! I hope RUclips agrees some day.
Gonna try this tomorrow! Poolish in the works! Curious: Do you freeze them once fully baked or do you freeze them at the half point of baking (when you remove the lid)? 😁
Did you ever figure out when to freeze? How to thaw for use
Very simple, with fantastic results! This is the second baguette recipe I have used with great results, but this one is simpler -- a big advantage. Follow instructions to a T, and you will be well rewarded. Well done chef!
I have been baking bread for a while now, and your tips have taken my bread to another level Thank you!
Thank you Maria!!
Perfect, as all your recipes! Only thing missing is detailed written instructions for each step not just ingredients... We have to go back and forward to see detailed steps of proofing etc
Yeah I do that for all new videos, at the time just editing the videos was taking me 40 hours and I didn’t want to spend the additional hour or two meticulously writing recipe. But now I do! Thanks for the feedback
I agree it would be nice to see detailed recipe directions. What I do is turn on "closed captions" to see his words. Slowly scrolling through the video, Brian's words can be easily typed up. I actually like seeing all the text because he adds so many tips along the way. It's a bit time consuming but well worth it if I'm going to attempt making his recipes.
Would love to see a written out recipe with instructions and times!
Should be in description.
Watched a lot of baguette videos, but liked yours best. Can't wait to try this. Thanks for doing this.
So glad for this video…I wanted to try baguettes and breadsticks so now I got some info to try. Thank you!
When you say "if doing this by hand add another fold at 60 minutes" should that be included in the 2 hour proof time or add an extra half another so that the dough is left alone for the 2 hours?
It's 10 at night. My wife will find me in the kitchen and say what are you doing. I'll say I am making baguettes.
Thats a good life.
What are you doughing? 😀
Made this up today, and the loaves turned out fantastic!! Best bread I have made by far.
So glad to hear it thanks a lot for giving it a go
I have two favourite cooking channels. Akis from Greece and Yours. I made orange chicken, crust bread and shepards pie already. Thank you for your great job. You keep the recipes simple but with your signature touch wich I love. Greetings from Poland
Diastatic or non-diastatic malt powder. I think the non would add more color, sweetness and crunch. Thoughts?
Mine is diastatic, and as far as I know that has the best baking qualities for the bread I bake. Non diastatic would be sweeter, and would provide some caramelization for sure though. Im not an expert, I just happen to have experience with non D. Thanks for the comment.
I used non diastatic & they were wonderful!
i'm so lucky to be french, i eat this everyday for less than 50 cents lol (demi baguette from my local artisan baker!)
Sounds dope
I remember the day I arrived in Paris for the first time and looked out the window to see a young businessman walking down the middle of the street gnawing off the top of the baguette. It was the perfect Parisian vision.
These came out perfectly. My first try at a baguette because I was so intimidated but the video for shaping was just what I needed to demystify the process. Thank you Brian😁
Cate Peterson so happy it worked for you. Thanks for watching. Baguette right out of oven are pretty dope right?
Thanks Brian for the recipe, it's the best homemade baguette I've ever had. I did get 4 out of it. I baked 2 immediately and frozen 2 for later in the week. Crunchy, tasty wholesome, incredible bread. I did feel intimated by all the steps, but managed to make 4 incredible baguettes definitely making more soon. I used 1/2 tsp molasses instead of the malt powder turned out good. I want to try the bagels next. Wish me luck
My mouth is watering! As soon as I finish the bread I’m making from your 1:3 video I’m on this!
I have to say that any baguette that I buy from a grocery store is truly inedible compared to this recipe. I've made these baguette's several times now and they are truly amazing! The crust is really something you can't get from a store/bakery. And the flavor and texture of the bread is second to none. I have been spoiled!
Another thing I have to say is that out of all the recipe's that I make off of RUclips channels, 90% of them are yours Brian. I've made about 15 different of your recipe's. I really love the pizza's as well! Keep up the good work!!
I just made this today. Absolutely amazing. I took your advice and ate some as soon as it came out of the oven and by some, I mean an entire loaf. I did share with the neighbors, theirs disappeared just as quickly. Thank you, thank you, THANK YOU!
So glad you gave them a try, and way to go on sharing the bags. Amazing gift.
Absolutely the best baguettes I ever tasted. As an Italian from North Jersey, we know good bread. Love this. Made with added sesame seeds.
My favorite baking channel, you are a maistro Brian!
I made these yesterday and GEEZE! They were so good! All four are long gone and I'll have to make more soon! It's time consuming but I have lots of time so totally worth it! Love your videos!!!
yes, common problem with these is that they're gone in less time than it takes to make them! glad you enjoy.
What a good recipe, I have been using David Leaders recipe for 25 years or so that uses a poolish and overnight fermentation and I have to say the first time I made this recipe despite transfer problems from the couche and odd looking loaves this recipe is awesome. Very bubbly crumb, nice crust, soft crumb, and great flavor. New favorite recipe for baguettes. Used filtered water, King Arthur Galahad (11.7% protein), and saf instant yeast
This guy is so cool, informative, and entertaining to learn from!! I finally want to try my hand at making these!! :) Thanks, Brian!!
Just wanted to say thanks for this video and your 3 loaves 1 dough - got a 9" proofing basket and a couche for Christmas so I can be a BAD DOG now! :) I've made your breads a few times and they're fantastic as is your instruction in your videos. Really appreciate your content, sir.
Thanks Brian! Love your channel. I've made these twice already, making them again today! You've made me "The Baguette God" in my family!☺️
love to hear that. thanks, Raymond!
You're awesome. Your way of explaining reminds of Joshua Weissman. It's so 3asy to understand, and you always give us the relevant information, easily, precisely and without any confusion. I'm looking forward to see you blow all over YT, like Joshua. Thank you for your service 🎉
Just found your channel, some great info for home bakers. I did 2 years in a commercial on-the-spot bakers when I left school some 42 years ago, absolutely loved it. Went on to restaurants after that, but still love baking. Nice work. :)
You should definitely have at least 2 million followers. You are amazing, from chef to chef.
I'm a chef to be... and the key points you add to your videos are so helpful....
Very encouraged that I can make baguette at home. One of the things I miss on moving from a European city to rural USA!!
You are the dough artist! Thank you!
I made these today. Used a bayou classic oblong Dutch oven. They came out perfect! Your a great teacher. Thanks so much. Wish I could upload the picture to show you how nicely they turned out.
such great news! i'm on facebook and instagram @weedsandsardines in case you post a pic on one of those channels.
I just made them today and they are so delicious and so crunchy. All the work is so worth it 👌 🙌
Thanks for trying!
I like the way you look at your bread after you take a bite out of it.
Great video! I made these today, and they are truly amazing!
GREAT VIDEO ! no loud music, no unnecessary chat....just PRECISE instructions ! love it !
until I get malt powder, I have been using a tsp of honey or maple syrup...gives the bread great color !
Glad you enjoyed it! Great sub on the honey
I made this as per this recipe, it's great. Really easy to follow and god it was so tasty. Best bread channel.
I just took my second batch out of the oven.
That was an adventure I'll take again.
Thank you .
Woo! so glad it worked out. What a thrill
These came out fantastic. Thank you for sharing.
the slow mo forming on this is very helpful, thank you
Great to hear! Love a good slow mo, especially when it's useful.