MAKE FRENCH BAGUETTES AT HOME | Baguette Recipe for the Home Baker
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- Опубликовано: 13 июн 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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*TOOLS*
BREAD LAME: amzn.to/337XuzF
COUCHE: amzn.to/3mQhjmK
KITCHEN AID MIXER: amzn.to/33eQot4
STAINLESS DOUGH SCRAPER: amzn.to/3jfZkUL
ESCALI DIGITAL SCALE: amzn.to/30bNZO3
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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 used to bake three almost every day; one to eat immediately, one to eat later, and one to give away.
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
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
Of all the baking youtubers, you are the best combination of Knowledgeable, Genuinely helpful and and the best teacher.
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.
Having reviewed many baguette recipes on line and in books this is by far the best, authentic result. Thank you
Dude I gotta say you are inspirational as hell.
thats sick. Thanks John.
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.
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.
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.
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!
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’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.
Just baked it today finally and it looked great, the crust was aaaamazing. I love this method of steaming. The flavor oh yum!
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!
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.
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!
You are so awesome for sharing this recipe. Mine came out perfect after following your step by step directions. Thank you so much.
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.
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. :)
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,
Just tried your recipe. KILLER. Easiest to make bread I've ever tried. Thank you so much.
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.
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?
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.
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 video. Thanks for sharing your tips.
Thanks for watching!
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!
Amazing instructions! Thank you!!!!
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
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
My favorite baking channel, you are a maistro Brian!
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 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
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.
Watched a lot of baguette videos, but liked yours best. Can't wait to try this. Thanks for doing this.
You are the dough artist! Thank you!
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.
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.
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?
Great recipes. Love them all because they work!
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!!!
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
These came out fantastic. Thank you for sharing.
Just started finding your videos. All great. Thanks!
Ur so underrated... u deserve more subsss✊
Thank you! I hope RUclips agrees some day.
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?
A pure genius !!! Many many thanks!
Very elaborate information in order to bake a bread of high quality, thank you so much Brian.
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
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
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
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!
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.
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?
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)?
THANK YOU, FOR YOUR VERY HELPFUL VIDEOS! YOU MAKE THIS PROFESSION INTERESTING AND CREATIVE.
that crunching bite sound is so satisfying !!! 😆
Would love to see a written out recipe with instructions and times!
Should be in description.
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? 😀
I made these yesterday and they are great! Looked and tasted just like they came from a French bakery. Thanks!
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
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!
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.
Great video! I made these today, and they are truly amazing!
Super tutorial!! Wish me luck, I'm going to attempt this when the fall arrives.
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.
This guy is so cool, informative, and entertaining to learn from!! I finally want to try my hand at making these!! :) Thanks, Brian!!
Best bread baking tutorial I have found on youtube
Made these yesterday. Absolutely love them.
Excellent recipe thanks
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
Made these today...very good!
Looks heavenly.
Excelente todo... Saludos cordiales desde Venezuela!!! Felicitaciones por tus recetas fantásticas ...
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!
I loved sound of crunch at the end.
Fab recipe thank you
You should definitely have at least 2 million followers. You are amazing, from chef to chef.
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!
Made these today. Really, really crusty, chewy, creamy just like you said. Thank you for helping us all become better cooks!
My mouth is watering! As soon as I finish the bread I’m making from your 1:3 video I’m on this!
You make it look so easy and friendly. I’m thinking of trying it.
So glad for this video…I wanted to try baguettes and breadsticks so now I got some info to try. Thank you!
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.
Thanks Brian for important details!
설명을 쉽게 잘 하시네요.
만들어 봐야겠어요.
thank you so much..
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.
I'm a chef to be... and the key points you add to your videos are so helpful....
I made these today and they are awesome…. Dark crunchy exterior, pillowy open crumb interior!
bro! just made it!!!! the result came out unbelievable!! im amazed!!!
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
I made this as per this recipe, it's great. Really easy to follow and god it was so tasty. Best bread channel.
Loved the slo mo ! Thanks!
Thank you so much, I love it
the slow mo forming on this is very helpful, thank you
Great to hear! Love a good slow mo, especially when it's useful.
Thank you so much for this information
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
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!