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 ?
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/
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 😉
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/
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.
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 🤩
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/
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!
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/
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).
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/
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
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.
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.
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/
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.
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.
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! 😋
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 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 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.
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!
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.
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/
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!
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.
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
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 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.
Glad you enjoyed it Phuong Vo. 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/
Fantastic! Go for it. Thanks for watching my friend. My latest Cheese video recipe. Cottage cheese ruclips.net/video/Fu6fxs6GLH4/видео.html&lc=UgxiAYOw0q95Dv5ruMV4AaABAg
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.
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.
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!
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/
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.
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!
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 😉
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 👍😃😉
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 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.
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.
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/
Thanks for watching Kent, much appreciated. All the best and happy new year for 2019 my friend. 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... 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 Kent.
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)
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/
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. 😘🎉
Thanks for watching Martin, 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 John for Your kind reply, I checked Your other videos ... they are GREAT! We have flour 550 in Germany which has 12,5% protein and the result is wonderful. I love the poolish method but the baguettes are gone so fast ...
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?
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 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.
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!
Thanks for watching Toxey French, much appreciated. Very kind comment, thank you. 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.
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 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 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 👍😃😉
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/
I am loving following this recipe. I have successfully done a number of your breads and pies. Never had the courage to try baguettes so this is very exciting.
Thanks for watching Sarah, 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/
John Kirkwood dear John. I always weigh and measure accurately in grams. I was wondering if you have ever tried leaving them in the fridge overnight at the final stage (couche) so you bake them and have them ready for breakfast in the morning.
Tried it in the past my friend, it's never the same, much better to bake them and freeze soon as they have cooled, then simply defrost in the morning when needed, in the microwave on defrost setting, they even stay crispy...... but you must freeze them soon as they have cooled at their freshest.
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.
My pleasure Thuy 😊 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/
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 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.
Alright! You made a poolish method! Loved your other method with 4 proofs. But I'll definitely try this one soon! Makes the BEST tasting bread. Instant favorite in my house.
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/
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.
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!
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.
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.
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
Glad you enjoyed it Ludwick. Thanks for watching my friend. My latest video recipe. How to make your own butter at home. profoodhomemade.com/butter-homemade/
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.
Great to hear DJ. Thanks for watching my friend. My latest video recipe link for whole wheat and white bread flour Bloomer. ruclips.net/video/Y-CcExgNjdw/видео.html. And here is the ingredients list and full written method on the channels website, profoodhomemade.com/bloomer-whole-wheat-and-white/
Thanks for watching K, much appreciated. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V 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.
Fantastic! Go for it. 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/
Thank you, and 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/
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.
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/
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 😉
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/
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.
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 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/
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!
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/
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.
I enjoy your videos just before bed. I'm relaxed and ready to sleep. Thank 6.
That's what my misses says Bob 🤔🤔🤔
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.
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 😉.
Those are absolutely beautiful. I love the sound of the crust crushing.
Thanks again for watching you are very kind thank you.
I only found John today and he is simply amazing! his instructions are flawless and his tutorial is so helpful.
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!
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/
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.
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.
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.
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/
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.
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.
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.
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/
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 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.
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?
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.
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 😉.
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
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/
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.
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.
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 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
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.
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.
Hi JOHN ,your recipe is the best one , we tried and just love it ,THANKYOU so much for teaching us how to make the best cooking show 👍❤️
Glad you enjoyed it Phuong Vo.
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/
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.
Nice. Thank you - someone that is getting into baking and learning lots
Fantastic! Go for it. Thanks for watching my friend. My latest Cheese video recipe. Cottage cheese ruclips.net/video/Fu6fxs6GLH4/видео.html&lc=UgxiAYOw0q95Dv5ruMV4AaABAg
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.
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.
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!
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/
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!
Thank you Chef once again for making the procedure easy for making delicious French Baguettes. Cheers Chef.
My pleasure Anthony.
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.
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.
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 😉
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 👍😃😉
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.
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 :)
Once again John...Excellent video. Stay Well.
Thanks for watching once more Joseph, as always, much appreciated my friend.
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.
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/
Making these for the second time today. You are a master John... keep the videos coming. Big thumbs up.
Thanks for watching Kent, much appreciated. All the best and happy new year for 2019 my friend.
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...
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 Kent.
Thank you so much.... Happy new year from Canada!
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
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/
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 GREAT and its big fun to follow Your instructions. Thanks a lot!
Thanks for watching Martin, 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 John for Your kind reply, I checked Your other videos ... they are GREAT! We have flour 550 in Germany which has 12,5% protein and the result is wonderful. I love the poolish method but the baguettes are gone so fast ...
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.
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 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.
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 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 ran across this video. Great channel. Well put together, clear instructions, and great voice. Thank you
Thanks for watching Toxey French, much appreciated. Very kind comment, thank you. 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.
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.
Hi John! I made it your Foccaccia recipe and for now on foccaccia will be home made! Thank you so much John!
Thanks again for watching Gii, much appreciated, pleased you enjoyed the recipe. Well done.
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.
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😆😆😆
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/
The sound of baguettes and crispy baguette with butter is unbearable 😋 Thanks Sir.👍
Thanks again for watching ZENGiN YAŞA. 😊😉👍
I am loving following this recipe. I have successfully done a number of your breads and pies. Never had the courage to try baguettes so this is very exciting.
Thanks for watching Sarah, 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/
John Kirkwood dear John. I always weigh and measure accurately in grams. I was wondering if you have ever tried leaving them in the fridge overnight at the final stage (couche) so you bake them and have them ready for breakfast in the morning.
Tried it in the past my friend, it's never the same, much better to bake them and freeze soon as they have cooled, then simply defrost in the morning when needed, in the microwave on defrost setting, they even stay crispy...... but you must freeze them soon as they have cooled at their freshest.
John Kirkwood thanks. I am trying tonight. We will compare the difference
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 so much for your time to show us how to make my favorite. Bread
My pleasure Thuy 😊
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/
Amazing. Can’t wait to make this into garlic bread. ❤️
Thanks again Vanessa, this makes the most wonderful garlic bread, made it many time.
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.
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
Alright! You made a poolish method! Loved your other method with 4 proofs. But I'll definitely try this one soon! Makes the BEST tasting bread. Instant favorite in my house.
Cheers Kirk, thanks again for watching.
Do you really have to take the dough out of the bowl to proof, ATK just folds it every 30.
Yes,
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/
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.
Thanks for sharing your techniques. Very much appreciated
Thanks for watching, much appreciated
Please like share and subscribe for more great video recipes.
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!
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.
Explication parfaite un grand merci John😘
Thanks for watching DL.
Thanks again John for the baguettes recipe, it is my husband favourite, my son and myself we absolutely love the ciabattas 😋
A family with good tastes Aura👍😃😉, hope you all staying safe my friend.
Another brilliant bread video, clear instructions and precise amounts, thanks John :)
You are very welcome Eileen.
I cannot wait to try this.John makes this look and sound so easy. Love bread.
Fantastic! Go for it Gordon.
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. 😃😉
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
Thank you John for the video, you never disappoint.
Glad you enjoyed it Ludwick. Thanks for watching my friend. My latest video recipe. How to make your own butter at home. profoodhomemade.com/butter-homemade/
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’m going to try this recipe...I used another one of yours and made the best bread I’ve ever made or ever tasted
Great to hear DJ. Thanks for watching my friend. My latest video recipe link for whole wheat and white bread flour Bloomer. ruclips.net/video/Y-CcExgNjdw/видео.html. And here is the ingredients list and full written method on the channels website,
profoodhomemade.com/bloomer-whole-wheat-and-white/
Hello greetings from Bordeaux France 🇫🇷 and thx a lot
Thanks for watching K, much appreciated. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V
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.
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.
Cant wait to try this recipe. You are a star John.
Fantastic! Go for it. 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/
Always informative and interesting. Thank you.
Thank you, and 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/