I just want to applaud John here for continuing to answer comments on a 2 year old video. I've become quite an avid baker myself throughout this crazy year, so I appreciate a recipe for baugettes as they are sort of the "holy grail" of good baking. From one John to another - thank you.
Hi John , a case of nearly but not quite for me. Followed to the letter and they came out a little flat on my preformed trays . Lovely crust but undercooked inside and gummy. Nice structure though. Any ideas ?
Made these today John - (made the Poolish on Thursday and put it in the fridge - promptly forgot it) - TOTAL DISASTER - The recipe was easy I used the same Poolish, it was still alive, It mixed up fine, then I rested it and knocked it back easily - followed your instructions to the letter - placed it in the oven - kept a watchful eye on it - took it out of the oven after the time you described in the vid and then disaster struck - THEY WERE EATEN IN FIVE MINUTES - didn't even get a chance to freeze any down - I now have to make more each week for friends and neighbours - THANK YOU VERY MUCH lol - Gr8 all rounder this John best bread I have ever tasted.
Haha, Very well done Peter, yeah the poolish will last a few days in the fridge, I did a test run many years ago and had one in the fridge for a week, it was fine, I don't recommend that mind, but 2or 3 days will be fine.Well done again mate 😉
Ok. I did baguettes today using your original video with 4x45+20+12min receipt and they came up amazing, but all of them gone while hot in 15 min. My big family like it! Now I just did my poolish and ready for tomorrow! Thank you for great and very detailed receipt. I followed up to each gram and each minutes, and I got the best baguette I ever eat. And it was my first ever bread baking experience!
Thanks for watching Akim, much appreciated. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
I've been baking bread at home for 10 years. All that time I've searched for a baguette recipe that actually worked. FINALLY, this is it. I've made this recipe 5-6 times in the past few weeks, and every single loaf has been "my best ever." Thanks John! I even found a kitchen scale in the cupboard and started measuring by grams rather than cups. It's so much easier. I haven't tried your original version, but I think I'll give it a go. Thanks again.
Very kind Rik Lyn. You'll find the longer version has better taste and texture. Thanks for watching, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Just made this short recipe using some sponge/poolish which has been in fridge for weeks left over from learning sourdough. Wife doesn't like sourdough bread so after learning decided to switch gears. Previously have baked John's long recipe and found it favorable using APF. This short recipe turned out just wunderbar ! Lite delicate crispness with superb flavor profile which compliments butter. This will be our go to recipe for Baggetts. The recipe provided four medium sized Baggett. Used 150 g of poolish followed recipe as written added a small amount of flour as needed beyond recipe schedule. Baked on pizza stone. Turned loaves over to crisp bottom. Just so tasty... Thanx john 🤩
I’ve been obsessed with your bread videos. I started with this recipe today halfheartedly - because a) I had only spelt flour at home b) I did not have any space in the fridge for the poolish c) I did not (still don’t) have enough space in my freezer to freeze any leftovers. So I had to change quite a bit: reduce the quantities by half, use spelt flour (12,4gr protein) instead of strong white wheat flour and keep the poolish on the kitchen counter overnight (22,8 ° C room temp) instead of the fridge. Result: My poolish was like your 24 hour poolish. Throughout the following steps my dough was always a lot more stickier than yours and never rose as well as yours did on the video. I ended up doing a 3rd round of the 45 minute wait. But obeyed all the other rules about the method: the couche, the spraying, water in the oven etc. The final result was incredible. I cannot believe I just baked not just decent, but good baguettes! Not yet as good as in France itself, but I yet have to obey your rules completely and then decide. Thank you sir. Thank you kindly.
Welcome to the channel my friend. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Blueberry Muffins profoodhomemade.com/blueberry-muffins/
Today I tried your recipe. I had made the poolish the night before and kept it in the refrigerator. In the morning, since it had not risen or looked frothy like in your video, I left it on the counter for about two hours. It's alive. I did follow your instructions. The result is excellent. Thank you so much.
Thanks for watching Faye, much appreciated. Very kind, thank you my friend. just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Thanks for the video which is self-explanatory. I have never tried my hand at making bread or baguettes, but after following your easy steps with such detail, I managed to make very good and tasty ones the first time. I shall continue to watch your videos for good and successful recipes.
Dear John. Your wonderful recipe has reached far and wide. It is the most delicious baguettes we have tasted. I made delicious sandwiches with them for the whole family. Two vegetarian and three grilled chicken. We all (five of us) thank you very much for posting it. Will follow your other recipes too. Cheers from Singapore.
Hello John, I have just made some "polish" baguettes for a local charity which feeds families in distress, or elderly people unable to cook from fresh, all alone in farms. I kept one of the baguette for myself (selfish I am) and gosh it is fantastic. I used the flour T65 from Bakers' bit, from France, and I did this to try to have a white loaf but untreated, etc.. organic and also with some taste, as I was told by a French friend. I also cook your ciabattas, sourdoughs etc for all to enjoy, while I am clumsily learning to get better. I cannot thank you enough, the baguettes cooked in a normal oven have a great taste, crust and crumb. So: Thank you John for your hard work.. I do most of your recipes and even did the tea cakes ones for those in need and the smell was awesome. Your dedication to good work and good logical way to cook is marvellous. All the best wished to you and looking forward to improve my own skills and get more tips from you (well more than just tips, you are just teaching what is essential).
Found your channel today, thank you so much for such an informative video! I wish more retired professionals like yourself would start RUclips channels to share their knowledge, one day today's experts will be gone and their trade secrets with them unless they are archived. You are doing a great thing for the next generations!
Made first batch a month ago, and turned out awesome. Making 2nd now. Great video people love it. Amazing how something like bread making is so old and basic but yet no one does it.
I love your idea of stirring the dough with the opposite end of a wooden spoon! These look fabulous! Going to try with your idea of using a scale also. Thank you for the marvelous help!
Thanks for watching Donna, much appreciated. Very kind comment, thank you. Scales are the most important part of my recipes, try to use grams. A gram in the UK is the same as a gram anywhere else in the world, absolutely no ambiguity. ;o) Just a little extra info to help you along if you try these baguettes. Please follow these 4 simple rules when making these baguettes.Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb... Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for Watching Donna.
Dear Mr. Kirkwood, Thank you for this video. This is a technique that I'll have to trial. I've recently stopped buying store-bought bread. Due to economic reasons. I've already made my own couche based on your example. In addition, I've also followed another example from you and put aluminium foil around a piece of cardboard to make moving baguettes/rolls from the couche to the baking tray less of a headache.
@@JohnKirkwoodProFoodHomemade That and the eating... LOL I've been integrating various techniques and the end result always seem to turn out well. Using the spray technique in making Cypriot bread, for example. Or combining the spray technique, the stretch and fold technique, and parchment lined trays with a little corn meal sprinkled on it ( from the pizza baking world. ) together. Now, I'm trying to sort out how to do a poolish with a Butternut squash bun/roll recipe.
This is great! Thanks John you are an amazing teacher! So clear and such good tips. Trying these today. Gotta get the hang of baguettes because they are $2- $5 a piece in New York!!! Tired of paying so much when with KA bread flour, I can now make them at a fraction of the price!!!👍🏼🇵🇷🗽😋 Greetings from New York City:)! P.S. I wound up giving dough an extra 45 minute rising because high hydration doughs hate me😂 This was an all day process, for me. In the end, it’s worth it! 😋
What a great video! Thanks! After following your instructions a few times, I noticed a couple of things: first, my fridge must be much colder than yours, because my poolish doesn't foam up the way yours does. I think I may try it tonight by just leaving it on the table--I've seen others that just recommend room temp for poolish, so maybe it'll help. Also, I think my flat is much cooler than yours, so the 45 minute spells had to be extended, as well as the time in the couche. I also extended it to 3 rests instead of just two (kinda mixing your original with this!) and that seemed to help. I had to get an oven thermometer to learn that mine is way below what it claimed. In the end, I set the oven at max (550) and it barely got above 500. Getting the crispy brown crust was much easier this way, though. Anyhow, thanks again, I plan to keep watching your bread videos!
same thing happened to me. my fridge is set to cold. My poolish didn't even rise up. I waited all night thinking i will have a good bread and it didnt happen.
It is working!! you just don't see the activity because of the cold, take it out of the fridge 2 to 3 hours before starting the recipe, and you'll see it start to activate visually.
Well thanks again...thanks for showing how doable Therese crusty breads are in our own homes. Your voice is very reassuring to me as a new Baker. I think if the world was blowing up and I watched your videos I wouldn't be upset at all. Hahahaha! Thanks again
A note for U.S. cooks: Take to heart John’s advise about using weight measures rather than measuring by volume. It is the only way you can get accurate measurements if you double a recipe. Beyond that a U.S. teaspoon is 21% smaller by volume than it’s English cousin.
Not only were you a cook in England, now you are the Bread Wizard and we are your loyal subjects!!!! John you are awesome and I am from NY and rarely give anyone these accolades! Cheers
Thank you, and thanks for watching my friend. Here is my latest cake video recipe. Chocolate sandwich cake. Here is the ingredients list and full written method on my website, profoodhomemade.com/chocolate-sandwich-cake/
I will echo that, Nicholas! I didn't get much rise after 9 hours, but went ahead despite that and got 4 rather nice baguettes, about 2 inches in diameter. Good crumb, texture and flavour, and just what I needed for tonight's wine tasting. I think that my problem is that my fridge is quite cold. Next time, I will either let the poolish rise for an hour or two before putting it in the fridge or perhaps go for as much as 12 hours.
John, I made the baguettes with the poolish method but four 45 min rises as in your original recipe. I rested and turned the dough in a large metal bowel with little degassing. I made three large baguettes, baked on a stone at 230 celsius but needed to bake for for a little over 30 mins as I like mine a little darker. They turned out great with larger holes in the crumb. One thing I learned, turn the bread over-bottoms up- for the last 3-4 mins to ensure the bottom gets done. Thanks for your advice and more importantly thanks for you videos and instructions.
Fantastic Daryl! I'm pleased they turned out well. Thanks for watching my friend. My latest bread video recipe. Cream Doughnuts. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/cream-doughnuts/ Also here are links to my two accompanying videos. Chantilly (Whipped) Cream profoodhomemade.com/chantilly-whipped-cream/ And Strawberry Syrup profoodhomemade.com/strawberry-syrup/
Thanks for watching Marija , much appreciated. Very kind, thank you. Happy new year my friend 😃👍😉. Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thanks again for watching Marija. As I have no way of knowing at first glance, my apologies if you have already subscribed.
I have never had much success making bread, but i made baguettes using the longer method yesterday. Followed the directions scrupulously and they were perfect! Big thank you!
Thank goodness I have bread flour in my cupboard, in these terrible times at least I have at last learned how to make wonderful bread at last. Never had time before! Wonderful clear instructions - thank you so much, will try to make sandwich loaf next. Thankyou for sharing your skill with us. Stay safe.
Thanks for watching Lesley, much appreciated. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
John, you are just an amazing baker, I've watched and baked most of my life, but only my grandmother was of equal to your touch, the way you handle the dough, all of it. I never could make my rolls as light and perfect as hers and I think it's because my dough wasn't moist enough. I just finished your other baguette recipe, and had the best I've ever made myself, not as good and crusty as yours, but my dough is better. Thanks much.
Fantastic! I'm pleased you gave it a try my friend. My latest video recipe link for. No knead rustic crusty loaf. ruclips.net/video/jEmnZwQcPzU/видео.html. And here is the ingredients list and full written method on the channels website, profoodhomemade.com/rustic-crusty-loaf/ Also check out my Christmas playlist ruclips.net/p/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO
Thanks for watching Dianne, much appreciated. Pleased to be of some help 😉👍 . I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching Dianne.
10:56 Normally at this point, bakers use to transfer the raw baguettes to a long flat piece of wood by flipping them with the cloth. Then is easier to transport them to the tray. I love your peaceful and relaxing voice. Thank you for sharing this awsome recipe. Congratulations for the result!! I will try this for sure. Greets from Buenos Aires.
Thanks for watching Berenice, much appreciated. Very kind thank you. Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Hi John, you're amazing. I just found your channel and was thinking of making bread; but, would likely make a baguette. All the secrets of saving money on cookwares are just unbelievable. I was about spending some money on the couhes baking cloth and trays; I guess I do not have to buy those anymore. Thanks, more wisdom sharing and good health to you.
I recently made John's baguettes and they came out a bit flat so I bought a baguette baking tray (from Sainsburys in England) and they now come out perfectly shaped. Trouble is now I have to go on long cycle rides to lose the calories!
Another fantastic recipe John. I made these to bring to my mother in law's today and they were a smash hit! You make baking so accessible and enjoyable with your simple instruction and reassuring voice- you are a gem!
Thanks for watching kemangi much appreciated. Please like share and subscribe for more great video recipes. Apologies if you have already subscribed 😉. Bless you and yours too
Thanks for watching my friend. Here is my latest video recipe. Cauliflower Cheese with a Parmesan and breadcrumb crust. You can find the ingredients list and full written method on my website, profoodhomemade.com/cauliflower-cheese/
Thank you so much for sharing your knowledge! I appreciate that you share the American/non grams measurements even though they're not your favorite, because it makes these accessible to us non-metric bakers who don't have scales. I also greatly appreciate you explaining WHY you do each step, because the understanding about the purpose of those quick rests translates into other recipes. It makes me want to watch more of your videos to see what else I'll learn that I thought was unnecessary in other breads. Do you personally prefer this method, or will you stick with the four 45-minutes version? God bless!
Thanks for watching Isaiah 53 Design, much appreciated. I like both this one for quickness, the other for taste, there plenty are other baguettes on the channel too👍😃 Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Thank you so much John! I made these twice in the last week. They turned out even more flavorful than the first recipe baguettes (which were also very, very good)
I tried the ciabatta and it came out so well we ate it with olive oil and salt. It was the 1. time I baked a bread and I was amazed how it worked. Gonna try this next. Thanks!
Thanks for watching AA, much appreciated. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Thank you sir! I didn't knew I could bake, every time I tried before the results were mediocre at best. But with your excellent instruction and exact recipes I managed to make baguettes that actually were good!
Thanks for watching Niklas Paulsson , much appreciated. Very kind, thank you my friend. just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
A friend of mine gave me your recipe! This by far was the easiest and best French baguette recipe! I have to make every few days since they get eaten up so fast! Thank you for the clear & easy to follow direction in the video!
Hello John I finally gave my 1st trial at your 2nd French baguette ( with the polish made on the eve ) ... it turned out WONDERFUL, my whole family loved them ... any address where I send u a picture ??? Now my friends will also try your recipe. It’s such a winner. Thanks. 😘🎉
Your videos are fantastic! I’ve already gotten so much better at bread baking and I only started watching your videos a week ago. You explain and show every step so well and make it easy to follow along😊 Thank you!
So welcome my friend. Thanks for watching my friend. Here is the ingredients list and full written method on the channels website, Individual Steak Pie profoodhomemade.com/individual-steak-pies/
Mr. Kirkwood, your videos are a pleasure to watch, and your voice is soothing and also very authoritative. You definitely know what you´re talking about. Thank you!
Thank you for this. Clear, straight forward and easy to understand. I do have a technical question: why would the crumb be tighter on a baguette made with a poolish vs your other method?
I have made the Baguette’s using your previous method published, result were truly amazing. I will make this Poolish tonight and give these a go as the others were so wonderful. Awesome crumb with wonderful crusty exterior. These should go well with real butter and raw honey. Thanks Sir, my Family and I appreciate your wonderful recipes.
I already have some experience with cooking and this was the first time baking bread following parts of your recipe (the poolish I left in the fridge for 24 hours). I reduced the amount of ingredients of your recipe by 50% for making only 3 200g small baguettes and used 2% salt by the weight of flour (7g salt). The recipe was delicious, next time I'm thinking of doubling the quantities (maybe to make 6 250g baguettes with 40-50cm). I can't wait to make Ciabattas following the same Poolish method. Thank you!
Hi John, since "centuries" I try to make rolls we have in Germany, or a perfect Baguette. Everytime the dough was too solid, the baked result heavy like stones. Today I made the Baguette poolish method. I used wheat flour Type 550 (in Germany), italian is Type 00 and in France Type 55. Unfortunately the dough was very sticky and difficult to get in shape. I had to take some more flour during the forming process, for that reason the surface of the loafs has not been perfect. But this time the result of consistency, smell and taste was sensational, fluffy like made by a bakery, and all without chemistry. Very good idea to use a pillow case for rising the baguettes instead of an expensive bakers cloth, it worked very well. Since 35 years we have been on holiday in France on the Dordogne in the Périgord in a holiday home. This year I will surprise our landlord with a typical French baguette, made by a German tourist. Thank you for the nice recipe and the very good instructions in the video. bcashde from Germany
Thanks for watching BD, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including weighing the WATER IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
@@JohnKirkwoodProFoodHomemade Hi John, I just found out that wheat flour typ 1050 we can get here in Germany has about 12 g protein per 100 g. Next time i try this flour. Best regards bcashde from Germany
Done a few of your quiche recipes in the last few weeks, They are Delicious home made, no more supermarket ones for me, I'm going to try the pease pudding next. then move on to your delicious bread making, Thank you, John :-))
Thanks for watching 33, much appreciated. Pleased you like the channel. Please like share and subscribe for more great video recipes every week. Apologies if you have already subscribed 😉
Wow, thank you! Very kind. Thanks for watching Vivian, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including weighing the WATER IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Hello from Canada! Learning bread-making - while waiting for COVID-19 to pass by. Your RUclips videos provide great learning. Thanks. One question keeps coming to mind: is it possible to fridge the dough - if yes, is there a “best time” to do it? I would like to make 6 loaves on the weekend, then bake one (or two) loaf (loaves) per day over the rest of the week.
What an inspiration you are John. Ive followed your instructions for the quick method and now have six of the nicest tasting baguettes ever. Much tastier than shop bought ones.
Just found your channel and just finished watching your other baguette recipe the one that takes 4 - 45 proofs. In reading one of the questions, you replied and mentioned this video. I will definitely try this one since it saves so much time and the results look good. I look forward to exploring your other recipes. Your instructions are simple and easy to follow and your voice is very calming and easy to listen to. Thank you for posting.
Thanks for watching Louis S.W, much appreciated. Very kind, thank you 😃😉👍. Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ Apologies if you have already subscribed, I losing track of names 👍😃😉
Fantastic! I'm pleased you gave them a try my friend and they turned out well. Thanks for watching my friend. My latest video recipe link for Chocolate Chip Muffins. ruclips.net/video/B-aVXGkWV7w/видео.html. And here is the ingredients list and full written method on the channels website, Chocolate Chip Muffins profoodhomemade.com/chocolate-chip-muffins/
I decided to split the difference. Made the poolish and left the dough to rise 3 times, as I wasn't confident with the liveliness of my yeast. I tried making baguettes at home in the past with extremely limited success. Mr. Kirkwood's recipe is hands down the best baguette I've ever baked at home and may taste better than (almost) any I've had, even in France. Thank you for your videos!
Thanks for watching MsYuki1, much appreciated. Very kind thank you. Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
I used the 'peel' or flipping board I made as per your instructions in the original video to transfer the baguettes to the baking tray--good tip! Your videos are so helpful because of how thorough and detailed you are in the minutiae of the steps of making a good loaf--well done!
Thanks for watching norguesa much appreciated.. Classic English Cottage loaf 😃😉👍 ruclips.net/video/OnPQP-dHFmg/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching norguesa.
Thanks for watching John. much appreciated. This guy is too old to start a new career John but thanks for the suggestion 🤣😂👍 . Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
It is so soothing to watch you work and listen to your narration. This is the first I've heard of the "poolish method." Excellent job on your videos, teaching, and especially the baking results! Thank you!
Thanks for watching Ayanna, much appreciated. Strong white bread flour has a higher protein content than plain or all purpose flour. I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching.
Thank you so much for your incredibly kind "$ SUPER THANKS" . Your contribution to the channel really helps me maintain the good quality of my videos, and also goes a long way towards increasingly expensive ingredients and production costs. I will give you a shout-out and name splash on my very next video, thanks again my friend. John.
I have now watched this video and your older baguette video. Thumbs up and many thanks for both. By far the best videos I have watched. Wanting to bake my 3 year old some baguettes as most shop bought bread have too many extra ingredients and generally don’t taste all that good. Most videos miss out a lot of important points and critically particularly the measurements. With a bit of a scientific and engineering background and not much baking experience I much appreciate your accurate measurements and instructions so confident to try to follow your process. Now to buy some good flour, a dough cutter and what looks like a shower cap to avoid using too much cling film!
Thanks for watching Rob, much appreciated. You can buy the shower caps (dough proofing bowl covers) and other equipment used in my videos from the channels website, all profits go back into making the videos here's a link to the websites shop. profoodhomemade.com/shop/ Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉
Another knock-out video John - and thanks for the shorter version - it just means I'll make the baguettes more often. I also love your precision in weight-measuring - I have to admit to doing the same thing!
It's a good method to follow my freind. Some extra info for next time you try. Thanks for watching, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
John, I’ve never commented before but I watch your videos all the time, especially the bread videos. I’m having a grand time going back and watching older ones. I just ordered some beef suet on Amazon so I can make a few of your savory dishes. Your videos are wonderful. Real food that real people like and can make. I hope you never stop.
I have a list of all your videos I want to watch. I love making bread. Been at it for almost 50 years, but there’s always more to learn, more to try. It’s a miracle I haven’t had to get a carpenter here to make the doorways wider.
Wow, thank you Launa. Thanks for watching my friend. Here is my Christmas playlist for all your Christmas day meals ruclips.net/p/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO Here is the ingredients list and full written method on the channels website, Salmon en Croute profoodhomemade.com/salmon-en-croute/
Thank you, and thanks for watching my friend. Here is my latest pie video recipe. Steak & Creamy Peppercorn Sauce Pies profoodhomemade.com/steak-and-peppercorn-sauce-pies/
I came back to tell you, this is a receipe i may do,. You simplified it. I don't have to be turned off my having to purchase expensive tools. I know most of the chefs are awesome but i can get up & one day bake without making a trip to the store. I nearly turned off when the couche was mentioned but i use to live were i could get french bagettes & loved them, then you mentioned the cooton pillowcase & i stayed with you. Watching was good & little tips about the dough will be helpful, i've slready been down the sticky path. Thank you
Thanks for watching Claudine Ann, much appreciated. Even though I am a professional chef, I try make all my recipes as simple as possible for my viewers to attempt. Please like share and subscribe for more great video recipes.
Thanks John for a great recipe! I made it twice and it's been great! Here are some things from my experience. But first, note that I am in the US and using King Arthur Bread flour, which is 12.7% protein. So, a few things went wrong. On my first batch, the baguettes ended up very skinny. I think the top shelf of my fridge was too cold, so even after 18 hours I didn't get enough fermentation. Second time around I left them on the counter for a bit after taking them out of the fridge. They were unsalted for my taste. Even after upping the salt by 50% they are still a bit unsalted. Next time I'll use double the salt. The baking time suggested was too short. I ended up baking for 25 minutes at 500F.
Thanks for watching Octpro, much appreciated. Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Another update after making 7+ batches in the last two weeks. It definitely needs more salt for my taste. I ended up using exactly twice the amount in the recipe. In terms of baking, once I switched to convection mode, the time needed was exactly 16 minutes, as per the recipe.
Another great video ... thank you ... I've made your other baguettes several times now and they've been brilliant! The clear nature of your video recipes is so easy to follow ... a rare thing on RUclips!
Fantastic! I'm pleased you gave them a try my friend and they turned out well. Thanks for watching my friend. My latest video recipe. Crispy hot dog buns, Baguette style. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/hot-dog-baguettes/
@@JohnKirkwoodProFoodHomemade already watched!! I do have a question, so I bought a scale I measure carefully.. I am starting to understand hydration... the poolish, all these things.. I struggle after I've folded my dough, comes our of fridge after about 12 hours.. I throw flour on my counter.. it sags.. I can barely move to proof cloth. I get nice gluten window, I use wet hands, I use floured hands, beverything seems right.. as someone learning the craft, why am I having so much trouble? When I the out the dough from fridge, I know it's spot on. It's perfect. Then I have trouble.. where am I going wrong? I'd love a video from you that addresses these problems from beginners.. I can't be the only one.. I guess I want to learn faster than I can, this takes practice and experience, my art teacher once called me insolent 😅 I want to learn too fast, maybe that my problem. Thank you for your knoedge and wisdom, you are an inspiration.
I am studying the various approaches to making French Baguettes and am amazed at how different some are. One recipe from a baker, who trained in France, uses regular unbleached flour mixed with a small amount of whole wheat flour and diastatic malt powder. The mixture is then refrigerated for 8 or so hours and is the only rise, which is an enormous time-saver. I will try yours and that recipe and compare.
Thanks for watching, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
@@JohnKirkwoodProFoodHomemade Thank you. It's fantastic that you respond to comments so faithfully. Have read your rules and they are valuable. I suppose I am really asking you your opinion on Diastetic Malt,
Just took my first batch out of the oven. Yowza!!! They don't look exactly the same as yours, but they are really close. Thank you so much for your easy-to-follow instructions.
Nice job Jeremy, it'll also get a lot better with practice, keeping a close eye on the quantities is the key too success. Some extra info for next time. Thanks for watching, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Hi John, I followed your recipe, method, and tips to the letter and the results were fantastic, to say the least. Can’t thank you enough for making this, historically intimidating baguette making process, so easy and straightforward for a hobbyist like me.
Thanks for watching Mazin Al-Sufyani, much appreciated. Good job my friend. just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Thanks for watching Howard, much appreciated. just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb... There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching HowWard.
Thanks for this little speed up! Although I must say I really enjoy the long version, it´s just more manual work what is what I really like about making bread/baguettes myself.
Thanks for again for watching Chris, much appreciated my friend. Yeah the longer version is a better baguette but this one isn't far behind, hopefully more people will try this version instead of being put off by the longer recipe.
Thanks for watching Mila, much appreciated. Very kind thank you. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Many thanks Terry, and thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Chicken Balti pies profoodhomemade.com/chicken-balti-pies/
Thanks for the updated baguette recipe. I usually use the overnight sponge development described in this excellent video. I’ll put your great tips on forming and baking the baguettes into use from now on.
Thanks for watching George, much appreciated. Just a little extra info to help you along if you try these baguettes. Please follow these 4 simple rules when making these baguettes.Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb... Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching George. Apologies if you have already subscribed, I'm losing track. 👍😃😉
By the way, King Arthur flour, my go-to brand, lists 4 grams of protein in a 30-gram “serving,” comfortably above your 12 percent minimum. Thanks again.
I made these on the weekend and they were excellent. My kitchen (and fridge, I think) are colder -- it's -28degC in Edmonton Canada right now. After 8 hrs in the fridge there wasn't much rise so I let it sit on the counter for 2 hours which got it going, then it went back in the fridge until morning. I also used 8g of Fleischmann's yeast as previously I'd used 2g and didn't get much action out of it (several recipes I've seen call for one packet of Fleischmann's yeast which is 8g so I did that). I baked half on a pizza stone and half on a metal sheet tray; I think the pizza stone ones turned out a bit nicer on the bottom but both methods worked well. Thanks John!
Thanks again for watching Todd, 8 grams of yeast is way too much for this recipe my friend, it'll force the dough to ferment far too quickly, if you want the great taste and texture of baguettes.
We could spend a small fortune going to chef school, or sit at home and watch the pro's who are secure enough in their trade, to share their years of experience and wisdom for free. Much appreciate your videos Mr. K.
I tried your recipe and they turned out perfect😍. I have never baked bread before and this was the first. Everyone loved them. Thanks a lot for this recipe
Wonderful Gilad, I'm pleased you gave it a try my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Farmhouse sandwich loaf profoodhomemade.com/farmhouse-sandwich-loaf/
Made the baguettes using your original method, amazing best baguettes I have ever made. Unfortunately one of our grand children and one of our daughters visited and the baguettes are no more. I will try the second method next as it's quicker so I can keep up with the demand from the test of my family now that the words out. Excellent videos, easy to follow good luck with other recipes.
Thanks for watching Cris, much appreciated. Just a little extra info to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb... There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching Cris.
John Kirkwood thank you! I have everything I need...was just missing the courage! Now it seems doable. All the recipes I have seem so complicated. This I can do! Will let you know how they come out. So excited!
I’ve followed your recipe until I had to take them out of the oven after the mentioned 16 minutes. They were not completely done, so I let them bake for another 15 minutes and they turned out golden brown. I didn’t use strong bread flour but just all purpose flour because we don’t get the strong bread flour during Corona time. Thank you so much for this beautiful recipe🙏
I use a fan assisted oven in the video. Which runs hotter than indicated in the video. Increase your temperature to 445°F/ 230°C next time, and you'll see a big difference in the results. Thanks for watching, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
![Lethal Company Music Video 🎵 "Follow The Orders" [VERSION A]](http://i.ytimg.com/vi/QeooZB4Z7RA/mqdefault.jpg)
I just want to applaud John here for continuing to answer comments on a 2 year old video. I've become quite an avid baker myself throughout this crazy year, so I appreciate a recipe for baugettes as they are sort of the "holy grail" of good baking. From one John to another - thank you.
Wow, thank you! John. Much appreciated.
Now 3yr old
No he is not. But nice video
Hi John , a case of nearly but not quite for me. Followed to the letter and they came out a little flat on my preformed trays . Lovely crust but undercooked inside and gummy. Nice structure though. Any ideas ?
@@rodtheshooterMaybe cook a little longer.
I think you were born to teach. And, I love that you scrape your bowls as opposed to wasting which drives me mad.
Very kind, thanks again for watching, me too my friend, it's one of my pet hates.
I shared a link to your site because you hasve earned my respect and admiration........ Thank You for sharing your TALENTS
hi I will like to know if you can make white bread recipe with vital wheat gluten. thanks you so much.
Made these today John - (made the Poolish on Thursday and put it in the fridge - promptly forgot it) - TOTAL DISASTER - The recipe was easy I used the same Poolish, it was still alive, It mixed up fine, then I rested it and knocked it back easily - followed your instructions to the letter - placed it in the oven - kept a watchful eye on it - took it out of the oven after the time you described in the vid and then disaster struck - THEY WERE EATEN IN FIVE MINUTES - didn't even get a chance to freeze any down - I now have to make more each week for friends and neighbours - THANK YOU VERY MUCH lol - Gr8 all rounder this John best bread I have ever tasted.
Haha, Very well done Peter, yeah the poolish will last a few days in the fridge, I did a test run many years ago and had one in the fridge for a week, it was fine, I don't recommend that mind, but 2or 3 days will be fine.Well done again mate 😉
Ok. I did baguettes today using your original video with 4x45+20+12min receipt and they came up amazing, but all of them gone while hot in 15 min. My big family like it! Now I just did my poolish and ready for tomorrow! Thank you for great and very detailed receipt. I followed up to each gram and each minutes, and I got the best baguette I ever eat. And it was my first ever bread baking experience!
Thanks for watching Akim, much appreciated. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V
Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra information to help you along if you do try these baguettes.
Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html
There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
I've been baking bread at home for 10 years. All that time I've searched for a baguette recipe that actually worked. FINALLY, this is it. I've made this recipe 5-6 times in the past few weeks, and every single loaf has been "my best ever." Thanks John! I even found a kitchen scale in the cupboard and started measuring by grams rather than cups. It's so much easier. I haven't tried your original version, but I think I'll give it a go. Thanks again.
Very kind Rik Lyn. You'll find the longer version has better taste and texture.
Thanks for watching, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V
Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra information to help you along if you do try these baguettes.
Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Just made this short recipe using some sponge/poolish which has been in fridge for weeks left over from learning sourdough. Wife doesn't like sourdough bread so after learning decided to switch gears. Previously have baked John's long recipe and found it favorable using APF. This short recipe turned out just wunderbar ! Lite delicate crispness with superb flavor profile which compliments butter. This will be our go to recipe for Baggetts. The recipe provided four medium sized Baggett. Used 150 g of poolish followed recipe as written added a small amount of flour as needed beyond recipe schedule.
Baked on pizza stone. Turned loaves over to crisp bottom.
Just so tasty...
Thanx john 🤩
Fantastic H! I'm pleased you gave it a try my friend and it turned out well.
I’ve been obsessed with your bread videos. I started with this recipe today halfheartedly - because a) I had only spelt flour at home b) I did not have any space in the fridge for the poolish c) I did not (still don’t) have enough space in my freezer to freeze any leftovers. So I had to change quite a bit: reduce the quantities by half, use spelt flour (12,4gr protein) instead of strong white wheat flour and keep the poolish on the kitchen counter overnight (22,8 ° C room temp) instead of the fridge.
Result: My poolish was like your 24 hour poolish. Throughout the following steps my dough was always a lot more stickier than yours and never rose as well as yours did on the video. I ended up doing a 3rd round of the 45 minute wait. But obeyed all the other rules about the method: the couche, the spraying, water in the oven etc. The final result was incredible. I cannot believe I just baked not just decent, but good baguettes! Not yet as good as in France itself, but I yet have to obey your rules completely and then decide.
Thank you sir. Thank you kindly.
Thanks for watching KB or. much appreciated.
I thimk that I'm going to get hooked to this channel real bad, I want to try every receipe.
Welcome to the channel my friend. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website,
Blueberry Muffins profoodhomemade.com/blueberry-muffins/
Those are absolutely beautiful. I love the sound of the crust crushing.
Thanks again for watching you are very kind thank you.
Today I tried your recipe. I had made the poolish the night before and kept it in the refrigerator. In the morning, since it had not risen or looked frothy like in your video, I left it on the counter for about two hours. It's alive. I did follow your instructions. The result is excellent. Thank you so much.
Thanks for watching Faye, much appreciated. Very kind, thank you my friend.
just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
@@JohnKirkwoodProFoodHomemade Thank you so much, John.
Thanks for the video which is self-explanatory. I have never tried my hand at making bread or baguettes, but after following your easy steps with such detail, I managed to make very good and tasty ones the first time. I shall continue to watch your videos for good and successful recipes.
Well done Anthony, and thanks again for watching my friend 😉.
Dear John. Your wonderful recipe has reached far and wide. It is the most delicious baguettes we have tasted. I made delicious sandwiches with them for the whole family. Two vegetarian and three grilled chicken. We all (five of us) thank you very much for posting it. Will follow your other recipes too. Cheers from Singapore.
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
Great recipe tested it at home then scaled it up to 80 baguettes for my bakery. I tweaked it alittle with addition of some malt powder and more salt.
Thanks again for watching Kenton, hope they sell well. Did you try the sourdough baguette version that I recommended to you, a couple of months ago?
Hello John, I have just made some "polish" baguettes for a local charity which feeds families in distress, or elderly people unable to cook from fresh, all alone in farms. I kept one of the baguette for myself (selfish I am) and gosh it is fantastic. I used the flour T65 from Bakers' bit, from France, and I did this to try to have a white loaf but untreated, etc.. organic and also with some taste, as I was told by a French friend. I also cook your ciabattas, sourdoughs etc for all to enjoy, while I am clumsily learning to get better.
I cannot thank you enough, the baguettes cooked in a normal oven have a great taste, crust and crumb. So: Thank you John for your hard work.. I do most of your recipes and even did the tea cakes ones for those in need and the smell was awesome. Your dedication to good work and good logical way to cook is marvellous. All the best wished to you and looking forward to improve my own skills and get more tips from you (well more than just tips, you are just teaching what is essential).
Thanks again for watching my friend, much appreciated.
Found your channel today, thank you so much for such an informative video! I wish more retired professionals like yourself would start RUclips channels to share their knowledge, one day today's experts will be gone and their trade secrets with them unless they are archived. You are doing a great thing for the next generations!
You are so welcome!
Made first batch a month ago, and turned out awesome. Making 2nd now. Great video people love it. Amazing how something like bread making is so old and basic but yet no one does it.
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
I love your idea of stirring the dough with the opposite end of a wooden spoon! These look fabulous! Going to try with your idea of using a scale also. Thank you for the marvelous help!
Thanks for watching Donna, much appreciated. Very kind comment, thank you. Scales are the most important part of my recipes, try to use grams. A gram in the UK is the same as a gram anywhere else in the world, absolutely no ambiguity. ;o)
Just a little extra info to help you along if you try these baguettes. Please follow these 4 simple rules when making these baguettes.Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb...
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for Watching Donna.
Dear Mr. Kirkwood,
Thank you for this video.
This is a technique that I'll have to trial.
I've recently stopped buying store-bought bread. Due to economic reasons.
I've already made my own couche based on your example. In addition, I've also followed another example from you and put aluminium foil around a piece of cardboard to make moving baguettes/rolls from the couche to the baking tray less of a headache.
Fantastic CDI, I'm pleased you are enjoying the baking prosses.
@@JohnKirkwoodProFoodHomemade
That and the eating... LOL
I've been integrating various techniques and the end result always seem to turn out well. Using the spray technique in making Cypriot bread, for example. Or combining the spray technique, the stretch and fold technique, and parchment lined trays with a little corn meal sprinkled on it ( from the pizza baking world. ) together.
Now, I'm trying to sort out how to do a poolish with a Butternut squash bun/roll recipe.
This is great! Thanks John you are an amazing teacher! So clear and such good tips. Trying these today. Gotta get the hang of baguettes because they are $2- $5 a piece in New York!!! Tired of paying so much when with KA bread flour, I can now make them at a fraction of the price!!!👍🏼🇵🇷🗽😋 Greetings from New York City:)!
P.S. I wound up giving dough an extra 45 minute rising because high hydration doughs hate me😂 This was an all day process, for me. In the end, it’s worth it! 😋
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
I made my baguettes following your instructions...just amazed with the results.
Now i m trying the pizzas. Thank you from Tangier, Morrcco.
Glad you like them!
What a great video! Thanks! After following your instructions a few times, I noticed a couple of things: first, my fridge must be much colder than yours, because my poolish doesn't foam up the way yours does. I think I may try it tonight by just leaving it on the table--I've seen others that just recommend room temp for poolish, so maybe it'll help. Also, I think my flat is much cooler than yours, so the 45 minute spells had to be extended, as well as the time in the couche. I also extended it to 3 rests instead of just two (kinda mixing your original with this!) and that seemed to help. I had to get an oven thermometer to learn that mine is way below what it claimed. In the end, I set the oven at max (550) and it barely got above 500. Getting the crispy brown crust was much easier this way, though.
Anyhow, thanks again, I plan to keep watching your bread videos!
same thing happened to me. my fridge is set to cold. My poolish didn't even rise up. I waited all night thinking i will have a good bread and it didnt happen.
It is working!! you just don't see the activity because of the cold, take it out of the fridge 2 to 3 hours before starting the recipe, and you'll see it start to activate visually.
Well thanks again...thanks for showing how doable Therese crusty breads are in our own homes. Your voice is very reassuring to me as a new Baker. I think if the world was blowing up and I watched your videos I wouldn't be upset at all. Hahahaha! Thanks again
😂😂😂 Thanks again for watching barb, much appreciated.
A note for U.S. cooks: Take to heart John’s advise about using weight measures rather than measuring by volume. It is the only way you can get accurate measurements if you double a recipe. Beyond that a U.S. teaspoon is 21% smaller by volume than it’s English cousin.
Thanks for that!
I only found John today and he is simply amazing! his instructions are flawless and his tutorial is so helpful.
I recently got into baking and I am learning a lot from your channel. Your recipes are crisp, clear and concise.
Very kind, thanks for watching my friend 😉 much appreciated.
Not only were you a cook in England, now you are the Bread Wizard and we are your loyal subjects!!!! John you are awesome and I am from NY and rarely give anyone these accolades! Cheers
Thank you, and thanks for watching my friend. Here is my latest cake video recipe. Chocolate sandwich cake.
Here is the ingredients list and full written method on my website, profoodhomemade.com/chocolate-sandwich-cake/
I will echo that, Nicholas!
I didn't get much rise after 9 hours, but went ahead despite that and got 4 rather nice baguettes, about 2 inches in diameter. Good crumb, texture and flavour, and just what I needed for tonight's wine tasting. I think that my problem is that my fridge is quite cold. Next time, I will either let the poolish rise for an hour or two before putting it in the fridge or perhaps go for as much as 12 hours.
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
John, I made the baguettes with the poolish method but four 45 min rises as in your original recipe. I rested and turned the dough in a large metal bowel with little degassing. I made three large baguettes, baked on a stone at 230 celsius but needed to bake for for a little over 30 mins as I like mine a little darker. They turned out great with larger holes in the crumb. One thing I learned, turn the bread over-bottoms up- for the last 3-4 mins to ensure the bottom gets done. Thanks for your advice and more importantly thanks for you videos and instructions.
Fantastic Daryl! I'm pleased they turned out well. Thanks for watching my friend. My latest bread video recipe. Cream Doughnuts. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/cream-doughnuts/
Also here are links to my two accompanying videos.
Chantilly (Whipped) Cream profoodhomemade.com/chantilly-whipped-cream/
And Strawberry Syrup profoodhomemade.com/strawberry-syrup/
Thank you, John! It is a pleasure to watch your videos and listen to your voice! Easy to follow recipes and wonderful to make!
Thanks for watching Marija , much appreciated. Very kind, thank you. Happy new year my friend 😃👍😉.
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thanks again for watching Marija.
As I have no way of knowing at first glance, my apologies if you have already subscribed.
I have never had much success making bread, but i made baguettes using the longer method yesterday. Followed the directions scrupulously and they were perfect! Big thank you!
Great job Eddy.
Thank goodness I have bread flour in my cupboard, in these terrible times at least I have at last learned how to make wonderful bread at last. Never had time before! Wonderful clear instructions - thank you so much, will try to make sandwich loaf next. Thankyou for sharing your skill with us. Stay safe.
Thanks for watching Lesley, much appreciated. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V
Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra information to help you along if you do try these baguettes.
Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html
There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
John, you are just an amazing baker, I've watched and baked most of my life, but only my grandmother was of equal to your touch, the way you handle the dough, all of it. I never could make my rolls as light and perfect as hers and I think it's because my dough wasn't moist enough. I just finished your other baguette recipe, and had the best I've ever made myself, not as good and crusty as yours, but my dough is better. Thanks much.
Fantastic! I'm pleased you gave it a try my friend. My latest video recipe link for. No knead rustic crusty loaf. ruclips.net/video/jEmnZwQcPzU/видео.html. And here is the ingredients list and full written method on the channels website, profoodhomemade.com/rustic-crusty-loaf/
Also check out my Christmas playlist ruclips.net/p/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO
I like how you include the measurements for fresh yeast too! Thanks (I use dry but my daughter uses fresh)
Thanks for watching Dianne, much appreciated. Pleased to be of some help 😉👍 . I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching Dianne.
10:56 Normally at this point, bakers use to transfer the raw baguettes to a long flat piece of wood by flipping them with the cloth. Then is easier to transport them to the tray. I love your peaceful and relaxing voice. Thank you for sharing this awsome recipe. Congratulations for the result!! I will try this for sure. Greets from Buenos Aires.
Thanks for watching Berenice, much appreciated. Very kind thank you.
Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Hi John, you're amazing. I just found your channel and was thinking of making bread; but, would likely make a baguette. All the secrets of saving money on cookwares are just unbelievable. I was about spending some money on the couhes baking cloth and trays; I guess I do not have to buy those anymore. Thanks, more wisdom sharing and good health to you.
Thanks for watching VG, much appreciated, very kind my friend 😉, enjoy the recipe.
I recently made John's baguettes and they came out a bit flat so I bought a baguette baking tray (from Sainsburys in England) and they now come out perfectly shaped. Trouble is now I have to go on long cycle rides to lose the calories!
Another fantastic recipe John. I made these to bring to my mother in law's today and they were a smash hit! You make baking so accessible and enjoyable with your simple instruction and reassuring voice- you are a gem!
Thanks again for watching Lisa, much appreciated, pleased the recipe was a success.
Thank you so much Dear Chef, i have been learning a lot from you. Bless you and your family.
Thanks for watching kemangi much appreciated. Please like share and subscribe for more great video recipes. Apologies if you have already subscribed 😉. Bless you and yours too
can not wait to give these a try!
Thanks for watching my friend. Here is my latest video recipe. Cauliflower Cheese with a Parmesan and breadcrumb crust. You can find the ingredients list and full written method on my website, profoodhomemade.com/cauliflower-cheese/
Thank you so much for sharing your knowledge! I appreciate that you share the American/non grams measurements even though they're not your favorite, because it makes these accessible to us non-metric bakers who don't have scales. I also greatly appreciate you explaining WHY you do each step, because the understanding about the purpose of those quick rests translates into other recipes. It makes me want to watch more of your videos to see what else I'll learn that I thought was unnecessary in other breads. Do you personally prefer this method, or will you stick with the four 45-minutes version? God bless!
Thanks for watching Isaiah 53 Design, much appreciated. I like both this one for quickness, the other for taste, there plenty are other baguettes on the channel too👍😃
Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html
There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
I have to say you are amazing. Humble and simple. Best cooker on you tube.
Thanks for watching my friend 😉 much appreciated. Please like share and subscribe for more great video recipes.
Thank you so much John! I made these twice in the last week. They turned out even more flavorful than the first recipe baguettes (which were also very, very good)
Thanks for watching much appreciated
I tried the ciabatta and it came out so well we ate it with olive oil and salt. It was the 1. time I baked a bread and I was amazed how it worked. Gonna try this next. Thanks!
Thanks for watching AA, much appreciated. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V
Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra information to help you along if you do try these baguettes.
Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html
There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Thank you sir!
I didn't knew I could bake, every time I tried before the results were mediocre at best.
But with your excellent instruction and exact recipes I managed to make baguettes that actually were good!
Thanks for watching Niklas Paulsson , much appreciated. Very kind, thank you my friend.
just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html
There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
A friend of mine gave me your recipe! This by far was the easiest and best French baguette recipe! I have to make every few days since they get eaten up so fast! Thank you for the clear & easy to follow direction in the video!
My pleasure Van Vu.
Hello John I finally gave my 1st trial at your 2nd French baguette ( with the polish made on the eve ) ... it turned out WONDERFUL, my whole family loved them ... any address where I send u a picture ??? Now my friends will also try your recipe. It’s such a winner. Thanks. 😘🎉
There are links under this video, where you can get on to my facebook page profoodhomemade.com/quick-n-easy-white-loaf/
Your videos are fantastic! I’ve already gotten so much better at bread baking and I only started watching your videos a week ago. You explain and show every step so well and make it easy to follow along😊 Thank you!
So welcome my friend. Thanks for watching my friend. Here is the ingredients list and full written method on the channels website, Individual Steak Pie profoodhomemade.com/individual-steak-pies/
I am in France now and your baguettes look just as delicious as the French ones. Thanks for this.
Peter
Thanks again for watching Peter, much appreciated my friend.
Mr. Kirkwood, your videos are a pleasure to watch, and your voice is soothing and also very authoritative. You definitely know what you´re talking about. Thank you!
Thank you kindly Fernando, much appreciated.
Thank you for this. Clear, straight forward and easy to understand. I do have a technical question: why would the crumb be tighter on a baguette made with a poolish vs your other method?
Because the poolish version is the quicker method, try the French baguette video and you'll see the difference.
I have made the Baguette’s using your previous method published, result were truly amazing. I will make this Poolish tonight and give these a go as the others were so wonderful. Awesome crumb with wonderful crusty exterior. These should go well with real butter and raw honey. Thanks Sir, my Family and I appreciate your wonderful recipes.
You're very welcome, Thanks again for watching kenneth.
I already have some experience with cooking and this was the first time baking bread following parts of your recipe (the poolish I left in the fridge for 24 hours).
I reduced the amount of ingredients of your recipe by 50% for making only 3 200g small baguettes and used 2% salt by the weight of flour (7g salt).
The recipe was delicious, next time I'm thinking of doubling the quantities (maybe to make 6 250g baguettes with 40-50cm).
I can't wait to make Ciabattas following the same Poolish method.
Thank you!
Thanks for watching, much appreciated. Please like share and subscribe for more great video recipes.
Hi John, since "centuries" I try to make rolls we have in Germany, or a perfect Baguette. Everytime the dough was too solid, the baked result heavy like stones. Today I made the Baguette poolish method. I used wheat flour Type 550 (in Germany), italian is Type 00 and in France Type 55. Unfortunately the dough was very sticky and difficult to get in shape. I had to take some more flour during the forming process, for that reason the surface of the loafs has not been perfect. But this time the result of consistency, smell and taste was sensational, fluffy like made by a bakery, and all without chemistry. Very good idea to use a pillow case for rising the baguettes instead of an expensive bakers cloth, it worked very well.
Since 35 years we have been on holiday in France on the Dordogne in the Périgord in a holiday home. This year I will surprise our landlord with a typical French baguette, made by a German tourist.
Thank you for the nice recipe and the very good instructions in the video.
bcashde from Germany
Thanks for watching BD, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V
Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra information to help you along if you do try these baguettes.
Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
@@JohnKirkwoodProFoodHomemade Hi John, I just found out that wheat flour typ 1050 we can get here in Germany has about 12 g protein per 100 g. Next time i try this flour. Best regards bcashde from Germany
Done a few of your quiche recipes in the last few weeks, They are Delicious home made, no more supermarket ones for me, I'm going to try the pease pudding next. then move on to your delicious bread making, Thank you, John :-))
You're welcome Joe mate 😉 let me know if you need any help or advice.
Just followed your instructions and my six baguettes are amazing! I've never baked anything before. A big thank you for your excellent recipe.
Glad you like them! GB.
Just found your channel, love it..
Thanks for watching 33, much appreciated. Pleased you like the channel. Please like share and subscribe for more great video recipes every week. Apologies if you have already subscribed 😉
So calm, so clean, so professional...what a teacher
Wow, thank you! Very kind.
Thanks for watching Vivian, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V
Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra information to help you along if you do try these baguettes.
Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
The sound of baguettes and crispy baguette with butter is unbearable 😋 Thanks Sir.👍
Thanks again for watching ZENGiN YAŞA. 😊😉👍
thank you mr john i speak french and arabic i m an algerienne algeria your demonstration is very good so i understand thank s so much
Haha I wasn't even close, thanks again my friend 😉.
Hello from Canada!
Learning bread-making - while waiting for COVID-19 to pass by.
Your RUclips videos provide great learning. Thanks.
One question keeps coming to mind: is it possible to fridge the dough - if yes, is there a “best time” to do it? I would like to make 6 loaves on the weekend, then bake one (or two) loaf (loaves) per day over the rest of the week.
I don't keep my dough in the fridge I like to finish once I start.
What an inspiration you are John. Ive followed your instructions for the quick method and now have six of the nicest tasting baguettes ever. Much tastier than shop bought ones.
Fantastic Sue.
I like this recipe it sounds easier than other recipes I have cane across. I love your voice ... you sound like Pooh
Thanks for watching Saeeda, much appreciated. Please like share and subscribe for more great video recipes.
Thank u very good explanation u have a story-telling voice
Just found your channel and just finished watching your other baguette recipe the one that takes 4 - 45 proofs. In reading one of the questions, you replied and mentioned this video. I will definitely try this one since it saves so much time and the results look good. I look forward to exploring your other recipes. Your instructions are simple and easy to follow and your voice is very calming and easy to listen to. Thank you for posting.
Thanks for watching CD, much appreciated.
My dude has the voice of the original Winnie the poo and it’s giving me tears of nostalgia. Nice recipe I’m trying it today. Subbed
Thanks for watching Louis S.W, much appreciated. Very kind, thank you 😃😉👍.
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Apologies if you have already subscribed, I losing track of names 👍😃😉
Imagine Winnie the pooh baking ciabatta in his kitchen inside the tree trunk😆😆😆
I made my poolish baguettes today for the first time and came out amazing
The taste incredible
Thanks John you are excellent teacher! Thumbs up 😀🙏
Fantastic! I'm pleased you gave them a try my friend and they turned out well. Thanks for watching my friend. My latest video recipe link for Chocolate Chip Muffins. ruclips.net/video/B-aVXGkWV7w/видео.html. And here is the ingredients list and full written method on the channels website, Chocolate Chip Muffins profoodhomemade.com/chocolate-chip-muffins/
Once again John...Excellent video. Stay Well.
Thanks for watching once more Joseph, as always, much appreciated my friend.
I decided to split the difference. Made the poolish and left the dough to rise 3 times, as I wasn't confident with the liveliness of my yeast. I tried making baguettes at home in the past with extremely limited success. Mr. Kirkwood's recipe is hands down the best baguette I've ever baked at home and may taste better than (almost) any I've had, even in France. Thank you for your videos!
Thanks for watching MsYuki1, much appreciated. Very kind thank you.
Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html
There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Amazing. Can’t wait to make this into garlic bread. ❤️
Thanks again Vanessa, this makes the most wonderful garlic bread, made it many time.
I used the 'peel' or flipping board I made as per your instructions in the original video to transfer the baguettes to the baking tray--good tip!
Your videos are so helpful because of how thorough and detailed you are in the minutiae of the steps of making a good loaf--well done!
Thanks for watching norguesa much appreciated..
Classic English Cottage loaf 😃😉👍 ruclips.net/video/OnPQP-dHFmg/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching norguesa.
This guy could make a second career doing voice overs.
Thanks for watching John. much appreciated. This guy is too old to start a new career John but thanks for the suggestion 🤣😂👍 .
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
@@JohnKirkwoodProFoodHomemade The Liam Neeson of confectionary
Fully agree. You are never too old to start any thing.
@@JohnKirkwoodProFoodHomemade you could create a second channel doing "Winnie the Pooh r reads children's stories" !
agree... nice audio! keep it going ... newbie here
It is so soothing to watch you work and listen to your narration.
This is the first I've heard of the "poolish method."
Excellent job on your videos, teaching, and especially the baking results! Thank you!
Thank you so much!
Thanks 😊
What is strong bread flour?
Thanks for watching Ayanna, much appreciated. Strong white bread flour has a higher protein content than plain or all purpose flour. I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching.
Thanks John I keep coming back to you for bread recipes so very grateful mate God bless you
Thank you so much for your incredibly kind "$ SUPER THANKS" . Your contribution to the channel really helps me maintain the good quality of my videos, and also goes a long way towards increasingly expensive ingredients and production costs. I will give you a shout-out and name splash on my very next video, thanks again my friend. John.
Do you really have to take the dough out of the bowl to proof, ATK just folds it every 30.
Yes,
I have now watched this video and your older baguette video. Thumbs up and many thanks for both. By far the best videos I have watched. Wanting to bake my 3 year old some baguettes as most shop bought bread have too many extra ingredients and generally don’t taste all that good. Most videos miss out a lot of important points and critically particularly the measurements. With a bit of a scientific and engineering background and not much baking experience I much appreciate your accurate measurements and instructions so confident to try to follow your process. Now to buy some good flour, a dough cutter and what looks like a shower cap to avoid using too much cling film!
Thanks for watching Rob, much appreciated. You can buy the shower caps (dough proofing bowl covers) and other equipment used in my videos from the channels website, all profits go back into making the videos here's a link to the websites shop. profoodhomemade.com/shop/
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉
Another knock-out video John - and thanks for the shorter version - it just means I'll make the baguettes more often. I also love your precision in weight-measuring - I have to admit to doing the same thing!
It's a good method to follow my freind.
Some extra info for next time you try.
Thanks for watching, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V
Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra information to help you along if you do try these baguettes.
Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
John, I’ve never commented before but I watch your videos all the time, especially the bread videos. I’m having a grand time going back and watching older ones. I just ordered some beef suet on Amazon so I can make a few of your savory dishes. Your videos are wonderful. Real food that real people like and can make. I hope you never stop.
Very kind Rebecca, thank you. 😃😉
I have a list of all your videos I want to watch. I love making bread. Been at it for almost 50 years, but there’s always more to learn, more to try. It’s a miracle I haven’t had to get a carpenter here to make the doorways wider.
Haha! Thanks again for watching 944gemma.
The most relaxing bread tutorials on RUclips
Wow, thank you Launa.
Thanks for watching my friend. Here is my Christmas playlist for all your Christmas day meals ruclips.net/p/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO
Here is the ingredients list and full written method on the channels website, Salmon en Croute profoodhomemade.com/salmon-en-croute/
Hello John,May God Bless you for this wonderful and easy procedure of making a baguette.i just made mine today.Thank you! greetings from Philippines 😊
Thank you, and thanks for watching my friend. Here is my latest pie video recipe. Steak & Creamy Peppercorn Sauce Pies profoodhomemade.com/steak-and-peppercorn-sauce-pies/
I came back to tell you, this is a receipe i may do,. You simplified it. I don't have to be turned off my having to purchase expensive tools. I know most of the chefs are awesome but i can get up & one day bake without making a trip to the store. I nearly turned off when the couche was mentioned but i use to live were i could get french bagettes & loved them, then you mentioned the cooton pillowcase & i stayed with you. Watching was good & little tips about the dough will be helpful, i've slready been down the sticky path. Thank you
Thanks for watching Claudine Ann, much appreciated. Even though I am a professional chef, I try make all my recipes as simple as possible for my viewers to attempt. Please like share and subscribe for more great video recipes.
Deliveries of freshly baked Baguettes made! To die for. Thanks John! Just a smattering of grated cheese on top...
Thanks again Anne, you should definitely try this one ruclips.net/video/1Q0LeKpAACg/видео.html
Thanks John for a great recipe! I made it twice and it's been great!
Here are some things from my experience. But first, note that I am in the US and using King Arthur Bread flour, which is 12.7% protein. So, a few things went wrong.
On my first batch, the baguettes ended up very skinny. I think the top shelf of my fridge was too cold, so even after 18 hours I didn't get enough fermentation. Second time around I left them on the counter for a bit after taking them out of the fridge.
They were unsalted for my taste. Even after upping the salt by 50% they are still a bit unsalted. Next time I'll use double the salt.
The baking time suggested was too short. I ended up baking for 25 minutes at 500F.
Thanks for watching Octpro, much appreciated.
Just a little extra information to help you along if you do try these baguettes.
Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html
There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Another update after making 7+ batches in the last two weeks. It definitely needs more salt for my taste. I ended up using exactly twice the amount in the recipe. In terms of baking, once I switched to convection mode, the time needed was exactly 16 minutes, as per the recipe.
Another great video ... thank you ... I've made your other baguettes several times now and they've been brilliant! The clear nature of your video recipes is so easy to follow ... a rare thing on RUclips!
Thanks John, much appreciated. Chocolate gateau from scratch, coming soon my friend.
Thanks John! Making my 4th attempt at making bagueetes. Last time they came out great, practice and and experience means everything!
Fantastic! I'm pleased you gave them a try my friend and they turned out well. Thanks for watching my friend. My latest video recipe. Crispy hot dog buns, Baguette style. Here is the ingredients list and full written method on the channels website,
profoodhomemade.com/hot-dog-baguettes/
@@JohnKirkwoodProFoodHomemade already watched!! I do have a question, so I bought a scale I measure carefully.. I am starting to understand hydration... the poolish, all these things.. I struggle after I've folded my dough, comes our of fridge after about 12 hours.. I throw flour on my counter.. it sags.. I can barely move to proof cloth. I get nice gluten window, I use wet hands, I use floured hands, beverything seems right.. as someone learning the craft, why am I having so much trouble? When I the out the dough from fridge, I know it's spot on. It's perfect. Then I have trouble.. where am I going wrong? I'd love a video from you that addresses these problems from beginners.. I can't be the only one.. I guess I want to learn faster than I can, this takes practice and experience, my art teacher once called me insolent 😅 I want to learn too fast, maybe that my problem. Thank you for your knoedge and wisdom, you are an inspiration.
I am studying the various approaches to making French Baguettes and am amazed at how different some are. One recipe from a baker, who trained in France, uses regular unbleached flour mixed with a small amount of whole wheat flour and diastatic malt powder. The mixture is then refrigerated for 8 or so hours and is the only rise, which is an enormous time-saver. I will try yours and that recipe and compare.
Thanks for watching, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V
Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra information to help you along if you do try these baguettes.
Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
@@JohnKirkwoodProFoodHomemade Thank you. It's fantastic that you respond to comments so faithfully. Have read your rules and they are valuable. I suppose I am really asking you your opinion on Diastetic Malt,
Just took my first batch out of the oven. Yowza!!! They don't look exactly the same as yours, but they are really close.
Thank you so much for your easy-to-follow instructions.
Nice job Jeremy, it'll also get a lot better with practice, keeping a close eye on the quantities is the key too success.
Some extra info for next time.
Thanks for watching, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V
Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra information to help you along if you do try these baguettes.
Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html
There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Hi John,
I followed your recipe, method, and tips to the letter and the results were fantastic, to say the least.
Can’t thank you enough for making this, historically intimidating baguette making process, so easy and straightforward for a hobbyist like me.
Thanks for watching Mazin Al-Sufyani, much appreciated. Good job my friend.
just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
I am definitely going to try this. I try not to overindulge on wheat flour but I am willing to treat myself to it. Thank you chef.
Thanks for watching Howard, much appreciated.
just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb...
There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching HowWard.
Thanks for this little speed up! Although I must say I really enjoy the long version, it´s just more manual work what is what I really like about making bread/baguettes myself.
Thanks for again for watching Chris, much appreciated my friend. Yeah the longer version is a better baguette but this one isn't far behind, hopefully more people will try this version instead of being put off by the longer recipe.
I am sure it will. The ones that want it even quicker can go to the local supermarket ;)
Haha after these baguettes, supermarket bread would taste like cardboard.😂😂😂
Indeed :)
Your voice is the best thing I heard today! So warm and relaxing, trying the recipe tomorrow! Thank you!!
Thanks for watching Mila, much appreciated. Very kind thank you.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
I enjoy your videos just before bed. I'm relaxed and ready to sleep. Thank 6.
That's what my misses says Bob 🤔🤔🤔
A great easy to understand blow by blow recipe , well done John !
Many thanks Terry, and thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Chicken Balti pies profoodhomemade.com/chicken-balti-pies/
Thanks for the updated baguette recipe. I usually use the overnight sponge development described in this excellent video. I’ll put your great tips on forming and baking the baguettes into use from now on.
Thanks for watching George, much appreciated.
Just a little extra info to help you along if you try these baguettes. Please follow these 4 simple rules when making these baguettes.Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb...
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching George.
Apologies if you have already subscribed, I'm losing track. 👍😃😉
By the way, King Arthur flour, my go-to brand, lists 4 grams of protein in a 30-gram “serving,” comfortably above your 12 percent minimum. Thanks again.
I made these on the weekend and they were excellent. My kitchen (and fridge, I think) are colder -- it's -28degC in Edmonton Canada right now. After 8 hrs in the fridge there wasn't much rise so I let it sit on the counter for 2 hours which got it going, then it went back in the fridge until morning. I also used 8g of Fleischmann's yeast as previously I'd used 2g and didn't get much action out of it (several recipes I've seen call for one packet of Fleischmann's yeast which is 8g so I did that). I baked half on a pizza stone and half on a metal sheet tray; I think the pizza stone ones turned out a bit nicer on the bottom but both methods worked well. Thanks John!
Thanks again for watching Todd, 8 grams of yeast is way too much for this recipe my friend, it'll force the dough to ferment far too quickly, if you want the great taste and texture of baguettes.
@@JohnKirkwoodProFoodHomemade OK, I'll go back to 2g the next time. Thanks for the tip!
We could spend a small fortune going to chef school, or sit at home and watch the pro's who are secure enough in their trade, to share their years of experience and wisdom for free. Much appreciate your videos Mr. K.
You are very welcome my friend, and thank YOU for watching once more.
Your a most excellent teacher.
I tried your recipe and they turned out perfect😍. I have never baked bread before and this was the first. Everyone loved them. Thanks a lot for this recipe
Thanks for watching Farina, much appreciated. Great job my friend 😉. Please like share and subscribe for more great video recipes.
@@JohnKirkwoodProFoodHomemade my pleasure.
Absolutely love listening to your voice! My baguettes are in the oven right now
Wonderful Gilad, I'm pleased you gave it a try my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Farmhouse sandwich loaf profoodhomemade.com/farmhouse-sandwich-loaf/
Made the baguettes using your original method, amazing best baguettes I have ever made. Unfortunately one of our grand children and one of our daughters visited and the baguettes are no more. I will try the second method next as it's quicker so I can keep up with the demand from the test of my family now that the words out.
Excellent videos, easy to follow good luck with other recipes.
🤣😂😉👍 Yeah, they don't last long Keith my friend, and it's not like you can hide them, the kids can sniff them out 😂🤣😉👍
I could listen to you all day...Thank you for this video. Looking forward to watching all the others.
Thanks for watching Cris, much appreciated.
Just a little extra info to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb...
There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching Cris.
John Kirkwood thank you! I have everything I need...was just missing the courage! Now it seems doable. All the recipes I have seem so complicated. This I can do! Will let you know how they come out. So excited!
I’ve followed your recipe until I had to take them out of the oven after the mentioned 16 minutes. They were not completely done, so I let them bake for another 15 minutes and they turned out golden brown. I didn’t use strong bread flour but just all purpose flour because we don’t get the strong bread flour during Corona time. Thank you so much for this beautiful recipe🙏
I use a fan assisted oven in the video. Which runs hotter than indicated in the video. Increase your temperature to 445°F/ 230°C next time, and you'll see a big difference in the results.
Thanks for watching, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V
Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra information to help you along if you do try these baguettes.
Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html
There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/