Thank you, and thanks for watching my friend. Here is my latest cake video recipe. You can find the ingredients list and full written method on my website, New York Cheesecake profoodhomemade.com/new-york-cheesecake/
Cheers Buddy. Not just this video, all 136 of my video recipes. Thanks for watching RHUK, 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 for watching L Follzz much appreciated. Yeah, I answer all the comments I get (sometimes takes hours :o) and try help as much as I can, I enjoy passing on some of the knowledge and skills I've acquired over many years working in my commercial kitchens, (now retired) thanks you for saying, not many notice. I have plenty more bread, 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 L Follzz.
Thanks for watching renee proud/ARMY, much appreciated. Very kind thank you. I read and answer all of my comments, only common courtesy in my book 😉😃👍. Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Day 1 of Corona quarantine in CA- and I made this! First time making bread! I followed everything to a T (except I only had all purpose flour to use) and they turned out beautifully. Thank you for a great tutorial.
Good job Amber, ap flour is not ideal, but okay in a pinch, well done, plenty more other bread and cake recipes on the channel. Please like share and subscribe for more great video recipes.
Dear Sir, i am thrilled . Been attempting bread for years . This is in another league . The best bread I ever made . I can't thank you enough . And your voice is so soothing . Was a pleasure to learn from you
Nice work Jackal. 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/
@@JohnKirkwoodProFoodHomemade Thanks you so much for all this info! I am trying to save it but can't-maybe on a pc I can copy and paste later... thank you! All the best
i just wanted to say i made this bread 3 years ago when my parents doubted i could actually cook, you have gave them bread they still talk about today, you are very inspiring and you made it look so easy…. you taught me a very important lesson, it’s only as hard as you make it to be.. thank you !!!
I have been making Chef Jonh’s baguette recipe for 7 years, & I still come back to the video to watch how he does it. My baguette always come out delicious. Thank you Chef.
Just made Baguettes according to John's instructions. Wonderful results! So crispy! I used my Kitchen Aid instead of kneading by hand. My baguettes are above expectations. I sprinkled sesame seeds on the top. Thank you, John for sharing your secrets!
Very kind Teresa. much appreciated here is my latest video. Here is the ingredients list and full written method on the channels website, Seeded Farmhouse Loaf profoodhomemade.com/whole-wheat-seeded-farmhouse-loaf/
This was the best bread I've ever had. Well worth the "work". I've made them 3 times in the last week and my family and I are addicted. Thank you so much for sharing.
Fantastic! I'm pleased you gave them a try my friend and they turned out well. Here is my latest video recipe. Air Fryer Crusty Loaf profoodhomemade.com/air-fryer-crusty-loaf/
I made my first ever baguette with this recipe during Corona quarantine. And that was the best baguette I have ever eaten. I think about those baguette I made from time to time, today I decided to make once more. Again, best baguette. Thanks for the very precise recipe!
I appreciate you making this video 6 years ago. I've only started making bread a few weeks ago and this will be my first time making baguettes. I am using your recipe to go with my baked potato soup tonight. Thank you for your easy instructions!
Thank you, and thanks for watching my friend. Here is my latest pie video recipe. Waitrose Turkey and ham pie ruclips.net/video/QSSdkl-jiM0r/видео.htmlecipe Here is the ingredients list and full written method on the Waitrose website, www.waitrose.com/ecom/recipe/turkey-ham-pie and Waitrose Rosemary salt roast potatoes www.waitrose.com/ecom/recipe/roast-potatoes-with-rosemary-salt Plus checkout my Christmas playlist here, 17 fantastic Christmas recipes, from roast potatoes, to roast turkey, everything you need for a great and successful Christmas day dinner. ruclips.net/p/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO
Ok guys, this recipe is just amazing. John you have done such an amazing job with it. Ive been selling these baggeutes at school for the past month because everyone LOVES them. ive made over $100 by selling them thats how good they are. what i would recomend is putting 2 1/8 tps salt instead of 1 1/2. also, i would cure the dough for longer and do four 1 hour rests instead of 45 mins. but besides that theyre extremly fluffy and i love them!
I have made this bread using your methods and my bread came out beautifully. This is my go to recipe now whenever I make baguettes. Thank you! Also, a tip after making bread for bread makers out there: don't throw out your day(s) old bread. Simply a quick dunk for the loaf (or slices) in water and place in a 350 oven for a few minutes. The bread will be tasty and fresh like you just made it that day with a nice crisp, once again!
I have a daughter 5 years old and she is in love with the sound of your voice and when i went to read her a story she said 'its lovely mummy but not as nice as if the cooking man read it!' :)
Thank you, and thanks for watching my friend. Here is my latest cake video recipe. You can find the ingredients list and full written method on my website, New York Cheesecake profoodhomemade.com/new-york-cheesecake/
This looks like a whole day project (perhaps for retired persons). Prep time = 45+45+45+45+12+20 mins, then baking time. Love the recipe. Saving for retirement years.
So kind Sara, thank you. 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/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V41. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 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/
One of the best videos, for 14 min he shows practically everything what you need and how to make a baguette step by step, without any stupid jokes, it's an old school, I love it, he is not a clown in the kitchen as many in the youtube now, he is a great. Respect and many many thanks. Do not waste your time for watching other videos "how to make baguettes" with some clowns talking-talking-talking for 40-50 min, and at the end you will really lost your interest to video and how to make a baguette.
I watched this with my husband last night and said that looks like fun but a lot of work, don't think I'll be trying that one. Here I am today with 4 beautiful baguettes! When you say it's sticky, you're not kidding. I had a heck of a time with this dough but I followed your video and just kept going. Thank you ! They turned out great.
I made this recipe but I mixed it up in my kitchenaid and did 1 stretch and fold in 45 minutes! Then put it in the fridge for 24 hours! The taste and the crunch were terrific! Thank you!
Much better than store bought my friend in taste and texture. 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 Deanna, and thanks for watching my friend. My latest bread video recipe. Milk loaf. Here is the ingredients list and full written method on the channels website, Milk loaf profoodhomemade.com/milk-loaf/
Fantastic! I'm pleased you gave them a try my friend and they turned out well. My latest video recipe. How to make your own butter at home. profoodhomemade.com/butter-homemade/
Thank you! I made my first bagette tonight because of your video. It came out better than I ever imagined I could do. I ate the whole thing it was so delicious!
Thanks for watching CA W much appreciated. Very kind thank you. Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
I’m French and THIS is a perfect baguette 🥖 (well, four of them !). I can’t wait to try to make them. I live in Tokyo and finding a good baguette is rare AND expensive. Can’t wait to try this recipe ! They look so yummy ! And your voice is a delight John.
Fantastic! thank you Isa. My latest video recipe. Here is the ingredients list and full written method on the channel's website, cream cheese profoodhomemade.com/cream-cheese/
Thanks for watching Paul, much appreciated. The man in the video says 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. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
I make bread weekly for my family because it’s cheaper and tastes better. I’ve always had my bread complimented but... today I made this receipe.. and it came out perfect. I love hig hydration and the boiling water tip was amazing. My family loves my bread even more and I always have something good to gift when I go to a friend’s house. Thank you ♥️
Fantastic! I'm pleased you gave them a try my friend and they turned out well. Thanks for watching my friend. Here is my latest video recipe. Ham and Leek bake. Here is the ingredients list and full written method on my website, profoodhomemade.com/ham-and-leek-bake/ Happy new year and all the best for 2023.
Very kind NP. 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. Here is the ingredients list and full written method on the channels website,profoodhomemade.com/chicken-ham-and-mushroom-pies/
@@JohnKirkwoodProFoodHomemade , thank you I will definitely try it for my clients. I'm a Chef at an Event Venue and always serve bruschetta on crostini. This will be perfect for it! 😋🙏🏼
Its not only the beautiful receipe and the great results. Its the way you presented and explain everything. Its clear, its accurate and i loved it. I hope you will do more videos.
Thank you so much, I like to share some of the recipes I used over the years as a professional cook, pleased you're enjoying the videos, much appreciated.
I;m a chef too, and make many food and cooking videos/ I can really appreciate a good one. Thank you. In Hebrew we say "you have it boy". I'm sure there no need to explain. Best regards from Tel Aviv
השפים שלנו צריכים להיצמד יחד שושי מבשלים גורמה לייט, ימי השף המקצועיים שלי נגמרו עכשיו ואני פרשתי, והבן שלי השתלט על העסק המשפחתי שלנו, אבל אני עדיין רוצה לשמור את היד שלי כמו שאנחנו אומרים בבריטניה, אני אבדוק את הערוץ שלך נשמע מעניין מאוד, תודה על הצפייה, ואני מקווה שהתרגום העברי שלי הוא קצת מדויק :)
John Kirkwood good job for translate into Hebrews it Google or u speak Hebrew.? May H bless you good job. U seem a very sweet person. We need more people like you in this world all the best 😊
Thank you Mickael, No I'm afraid it's a google translation, I try to reply in the commentators own language if I have time, thank you for the wonderful comments, much appreciated.
Thank you so much for your amazing receipt. I tried it today, and it's amazing, tasty, and beautiful. It costs time and efforts being wasted for this wonderful bread. Video is so clear, kind and made with love so every time I cook the bread I will open it with the hope one day to become as proffessional as you in baking baguettes. ❤
Dear John, it was the first time for me and....unbelievable result! My family got really crazy and me too ))) We are from Italy and bread is so important on the table. This is one of the best thing I learnt during this quarantine! Thank you so much for warming the heart in this period!
Very well done Claudia, you are very welcome my friend. hope you try my Ciabatta roll recipe some time here is a link ruclips.net/video/_Iod0m7rDyY/видео.html Or you can checkout my Italian recipes here is the playlist, it includes a great Focaccia bread and pizzas too ruclips.net/p/PLUISvii9kE49RT7T5maOdKqke8udy8hlv
Yeah correct, this quarantine give us new learnings especially the food for our family... and this baguette is one of our favorite bread now here in qatar... especially this season that we cannot buy foods from outside we need to be idealistic...thanks for this video...
Wow, thank you Anthony, very kind. 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 for watching Fabricio, much appreciated. Don't know about the battle my friend, but I'll certainly show you how to make the best baguettes you've ever tasted 👍😉😃. Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
I've been baking bread at home for many years now, and John's receipes are among my very best "go-to's". This recipe has to be one of the best out there, and one of my favourites. And yes .... John's voice instructions are (as ever) a treat to listen to. Thank you, John! And happy baking to the rest of you. Cheers.
Hello John, while being at home due to the corona quarentee, i was looking for a way to avoid going to the bakery and i found your vidz. I will try this super simply, simply delicious way to make my own french baquettes now. Thank you very much! Stay safe and stay healthy!
Thanks again for watching T, 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.
I am just worried about the 4K who thumbs down this video,...it would be useful if they express themselves and clearly say what they did not like ...i am fearing for their well being, the video is very informative and shows what it takes to get a good bread...plus the presenter voice is so calming
Thanks for watching Nazha, much appreciated. I think it's because the process is too long for some people, but take my word for it my friend, it's well worth the effort. 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/
Thanks for watching SR, 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'm 52 and this was the first time I've ever made my own bread, following this recipe, SIR! You are a genius! Thank you so much, I prefer a softer crust and due to my oven venting the moisture, the bread naturally came out just as I like it, Fresh baked bread, the smell, the taste, there's nothing better 😊
I love to watch cooking and baking videos but never have the confidence to try. This video hits different. I think I can do it. And I’ll try it. I’ll be giving French baguettes to friends and family as token of appreciation. Thank you so much ☺️
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/ My books are also available from my webstore.profoodhomemade.com/shop/ and now available from my new eBay shop. www.ebay.co.uk/str/profoodhomemadebyjohnkirkwood
So love it! I haven’t baked for five years after relocations. This will be my new test during self-isolation in covid-19 period. Thanks so much for this.
Thanks for watching NH, 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/
@@ladyjm8571 I'd love to know that too, as we started too late in the afternoon, either that or I'll bake until very late! (Not a problem as we are confined and can have a later start than usual tomorrow morning)
@John Kirkwood Sorry, just found the answer further below, baking till late it is. Anyway, I didn't tell you how much I appreciate your videos, they are great! Thank you very much!
This is my go-to home made bread recipe. If I’m going to take the time to make bread I want it to be worth the effort and this one is 100%! My daughter even requested it for her birthday one year.
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. Here is my latest video recipe, 12 Inch Cast Iron Pan Pizza. You can find the ingredients list and full written method on my website, 12 Inch Cast Iron Pan Pizza profoodhomemade.com/12-pan-pizza/
I like how the video was posted in 2016 but you're still answering questions and liking comments I enjoyed watching this video even if I don't end up doing it Very well done
Thanks for watching Sama, much appreciated. Very kind thank you. I read and answer all my comments on all of my videos, which now stands at 102, and I must admit it is becoming very time consuming, but if you want to build a successful channel on the tube that's what you have to do and tbh, it's a pleasure.😃😉👍 Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
I've baked several styles and recipes of French Baghettes, this one is my all-time favorite one. Delicious even the following day, crunchy outside, soft inside. Simply the best!!
Thanks for watching Bonnie, 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 the WATER, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
So, how did it go? Are you ready for a JBC sandwich? The "Jambon Beurre Cornichon" (ham, butter and pickles) is the quintessential French sandwich. French cook in Saint-Martin-d'Oydes here, wish you the best with your baguettes. And if you baked too many baguettes, let one go stale and cook _"pain perdu"_ (the original French toast): - Warm half a cup of milk with just enough sugar for sweetness until dissolved, let it cool; - Cut your stale baguette into half inch regular slices _before_ it goes dry; - Beat 2 whole eggs in a bowl with a whip or fork, and add the sugared milk; - Dip each side of the baguette slices into the milk and egg; - Fry both sides in a pan with butter (so, not crazy high temp) until medium golden brown; (Look up "Maillard reaction") - Add more slices to fry while the first one finish cooking; - Move slices as they get golden brown on both sides into a serving plate; - Sprinkle with crystalized sugar. There you go, breakfast, dessert or after-school snack that cost near nothing and does not let stale bread go to waste. If the baguette slices are too dry, dip them into the warm sugared milk first to rehydrate the bread, before dipping into a separate bowl of beaten egg. I usually line up all 4 stations, the slices of bread, the bowl of milk, the bowl of beaten egg and the frying pan, as you need to go very quickly from one station to the other to prevent dripping. _Pain perdu_ is usually made from slices of _flûte_, a wider baguette (exact same dough) that makes bigger slices and therefore bigger desserts with less slices to manipulate and cook. You can cut the slices of bread in advance, let them fully dry, store them in a box for when you need them. You can also remove the crust of half a baguette, let it dry, and grate it to make your own breading for fish or chicken fillet.
😂Thanks for watching Katie, 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 made this recipe 10 times, I now have to make it at least once a week for my kids,. This is a great recipe. thank you John for sharing this! It is fantastic.
OMG! THAT IS AMAZING! I'm after third flipping the dough, and that is so calming process. Now I can't wait to flip that again. And I'm so bad in baking, but that recipe is foolproof.
Good luck with the rest of the recipe Lady JM 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 love baguette, used your recipe and made them 3 or 4 times now. Met a Frenchman who made me fall in love with French cuisine. Thank you for the recipe!
Fantastic! I'm pleased you gave them a try my friend and they turned out well. Here is my latest video recipe. profoodhomemade.com/plain-cheese-n-onion-quiche/
Thank you John for posting this, having never baked bread before, I'm so grateful for your step by step guide. I suppose the only good thing about this corona virus madness is that it will encourage us all to eat more home prepared food and even try baking bread!! Keep safe everyone, and stay home!!
You stay safe too Joolzsy. Thanks for watching Yasemin, much appreciated. They are not that difficult Yasemin but there are many! many! more quicker and easier bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
I've been making bread (poorly) for a few years, and never really figured out what I was doing wrong. My bread was always super dense. I'm still not sure what precisely I did wrong before, but this video helped me figure out how to make really light and airy bread!! This is just the best. Thank you for such an awesome video!! I keep returning to it - after a few months of coming back, just want to give you some props. Thanks John!! I don't think I'm alone when I say you've made quarantine easier for us :)
Glad I could help! 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/
Guess what I’m making on Saturday 😂, such a well structured video, easy to understand and he makes it look so easy. A perfect cooking video in my opinion.
Fantastic! Go for it Joshua, and have fun. Some extra info for when 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/
Thanks for watching GM, much appreciated. Very kind thank you. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for 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/
Well I finally made this using your recipe - I even made a couche from a new cotton pillow case and a flipping board the same as yours! A complete success and very tasty - thanks!
Your instructions were great. The bread was soft inside crunchy on the outside . They are perfect for sub sandwiches or toasted with herbs to dip into beef stew. I’ll make these many times a month for family and friends. Thx😊
Fantastic! I'm pleased you gave them a try my friend and they turned out well. My latest video recipe. How to make delicious individual Sausage Egg & Tomato Pies. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/sausage-egg-tomato-pies/
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 weiging the WATER IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Simple ingredients, simple equipment. This is how bread should be made! Thank you for making this video and for your calm voice. This gave me the oomph I needed to try again and again until I got them perfect. :)
Glad you enjoyed it TP. 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 made this during covid lock down. It was amazing! And Im in NYC area and good bread is readily available. So I'm very picky. It was really the best thing I've made. It takes time, but if you follow the recipe and put the time in, it's not hard and it is a real French baguette. I came out with 3 of them! Thank you John Kirkwood for this really terrific recipe.
Thank you, and thanks for watching my friend. Here is my latest pie video recipe. You can find the ingredients list and full written method on my website, Chicken and mushroom pies. profoodhomemade.com/chicken-ham-and-mushroom-pies/
Your voice is so calming! If you dont have a career in bread making then please be the voice on those nature and wildlife shows. I could listen to your voice all day!
Thanks for watching Nick, much appreciated. Plenty more videos you can watch Nick👍 . 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/
Hope you enjoy and thanks for watching my friend. My latest cake video recipe. Here is the ingredients list and full written method on the channels website, Orange Cake profoodhomemade.com/orange-cake/
😂🤣 I'll be your virtual Grandpa. Thanks for watching AC, 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 the WATER, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
I tried this today, and I have to admit, I'm no cook, by any definition, but this bread turned out really good. Thanks man. Now I can cook (bake) something
These look gorgeous. I love French baguettes and the supermarket versions have gone really downhill the last decade or so, so I'm going to give these a go. Nice one John!
Thank you, and thanks for watching my friend. Here is my latest bread video recipe. You can find the ingredients list and full written method on my website, English Crumpets profoodhomemade.com/crumpets/
Hello John, I've been meaning to write this for awhile so here it is. I've been wanting to make these baguettes for over a year now and finally got around to it this winter. I followed your recipe and used quantities by weight as instructed. The baguettes came out excellent. The insides were very good and had large air pockets. I gave half a loaf to three other people to taste and get feedback from, and all of them asked for the recipe. The only difference was that I used bread flour with 10% protein as I could not find 12%. I made them a second time using all-purpose flour to see the result and the outcome was also excellent, with the only difference being that the dough was more compact without large air pockets, more like a regular sandwich loaf. The reason I did so was to explain the outcome in case people could not find bread flour. I do have one question: as there is only my wife and I, four baguettes are a bit much. Can I freeze two of the uncooked dough and bake them later ? Thanks for a great recipe. Henry from Canada.
Yes, freeze them soon as they have cooled from the oven, that way they stay very fresh when defrosted, you can defrost in the microwave, on the defrost setting, it only takes a couple of minutes they even stay crispy that way, and there you go fresh baguettes for breakfast in 3 minutes.
@@JohnKirkwoodProFoodHomemade John, what I meant by freezing the dough was, "can I freeze the uncooked dough, (the small shaped one before it is rolled into the large baguette shape), and cook it as a baguette later on, not freeze the cooked baguette".
@@tazman572 as John alluding to, you can freeze the cooked baguettes rather than the dough. That would be the best method. My wife and I do it all the time. The time I froze dough and thawed it out, to cook it didn’t turn out good at all.
Honest review: 10/10 best recipe. I just tried it and it tastes wonderful, honestly didn't expect it to taste as much like baguette as it does - it's a lot more about the way you make it than I thought! Personally, I didn't have any measurement tools so I rounded it to cups, I used all purpose flour since I didn't have bread flour, I added more flour when I saw it was too watery and used tinfoil instead of plastic wrap. I also didn't have a spray bottle so I just used a cooking brush and sprayed water on it that way. I could've definitely done it a lot better and if I had the right equipment, but overall even after doing it this way - the technique you showed made it shine, and it's absolutely delicious, especially for a first time. Thank you so much for this recipe and thank you as well for explaining why we do some of the steps and showing how exactly to pull it off instead of just giving us text instructions which a lot of not so great cooking channels do. I think the important thing about cooking is knowing why the steps are done and learning to do it in your own way instead of just following text instructions. Who could've known that water is what makes it crispy!
Very kind. Thanks for watching Natalie, 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/
Thanks for watching Maram, much appreciated. Very kind thank you. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for 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 Ppal, 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/
@@JohnKirkwoodProFoodHomemade I definitely will; I'm a fan now. You're taking my back to my Irish and Scottish roots! Keep making these lovely videos John. With love from California
This is the third time I am making baguettes according to your recipe and guidance. Each time I got the folding techniques a little bit better. The flavor is perfect without having to use a starter. I have not been very disciplined to maintain a starter dough. This recipe shows your experience . Thanks for sharing!
Thank you, and thanks for watching my friend. Here is my latest pie video recipe. You can find the ingredients list and full written method on my website, Chicken and mushroom pies. profoodhomemade.com/chicken-ham-and-mushroom-pies/
Not just this video, all 125 of my other recipes too. Thanks for watching, 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. try to use bottled water if possible. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Dear John, I am french and as you know bread, cheese and wine are our 3 gods. When my mum was coming picking us up at school (many years ago) we would run at the boulangerie and get warm baguettes (not so cooked as we love them), usually half would disappear before we get home. It is our DNA and it is so nice to see how you take the time to cook these baguettes and explain how to go it. In a world where we don't take time to enjoy simple things, your video was a bowl a fresh air. Thank you sir
Thanks for watching Gaspard Fessy, much appreciated. Very kind comment thank you sir. 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... 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 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 Gaspard Fessy.
I love your videos and I greatly appreciate you for making them. I lost my desire for baking over the past 2 decades and you make me want to start again. You are a gem, John Kirkwood!
Thank you, and thanks for watching my friend. Here is my latest cake video recipe. You can find the ingredients list and full written method on my website, New York Cheesecake profoodhomemade.com/new-york-cheesecake/
Thanks for watching TP, 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/
Mix Together in a Bowl 700G Bread Flour 1/2 Tsp Yeast 1 1/2 Tsp Kosher Salt, or 1tsp Regular salt Mix 520g of cool tap water Mix until combined, Cover and Rest for 45 mins Fold in between each rest and repeat for a total of four times. Make sure not to add any extra flour. wet hands to keep dough off of you. Turn dough onto floured surface, cut into 4 pieces about 310g each. Shape baguettes Cover with lightly oiled plastic wrap and let rest for 15 mins Form baguettes and place on couche Cover with a wet towel and let rise for 20 minutes. Set oven to 400f (200c) Use a pan with boiling water on the bottom of the oven. Transfer to baking tray with peel and spray with water. Score baguettes Spray water in oven to make baguettes crispier. Cook for 8 minutes and turn tray around for even cooking. Cook until golden brown. Let rest on cooling rack.
My mum just got diagnosed with dementia and thought baking could be a good thing to do together, we are onto the 3rd proofing stage so far had a great fun doing it thanks John.
![Jack Harlow - Hello Miss Johnson [Official Music Video]](http://i.ytimg.com/vi/Q86_nlRoIGw/mqdefault.jpg)
It felt like I was watching a recipe by Winnie the Pooh and it made me so happy and warm inside.
Thanks for watching Faith, much appreciated. Please like share and subscribe for more great video recipes.
I agree! I just kept getting happier as the video went on!! ❤️
Didn't even realize some one else thought the same before I dropped my pooh comment.
@@britanybarron1446 that was what exactly happened to me too!, I was watching this on my phone, so you couldn't see the rest of the comments...
Great one.
The video is 7 years old and the man still hearts every comment, what a legend!
Thank you, and thanks for watching my friend. Here is my latest Bread video recipe. Old English Bloomer. profoodhomemade.com/old-english-bloomer/
I love how, 6 years after this video was uploaded, he still provides helpful tips and extra recipes in case someone wants to bake something else!
Thank you, and thanks for watching my friend. Here is my latest cake video recipe. You can find the ingredients list and full written method on my website, New York Cheesecake profoodhomemade.com/new-york-cheesecake/
7 years and 19 million+ views later and this is still the best Baguette tutorial on RUclips for home bakers
Thank you for the video!!
Thank you, and thanks for watching my friend. Here is my latest video recipe. Mini Toad in the Hole
profoodhomemade.com/toad-in-the-hole/
give the man props, he replies to every single comment.
Cheers Buddy. Not just this video, all 136 of my video recipes.
Thanks for watching RHUK, 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 noticed that too. He is doing well, and is skilled at what he does.
Hi. Thank you this video. I made the baguettes today for my daughter and I. Absolutely love them, my 8 year old wants them for school. Amazing ❤️. 👍
@RobinHoodUK Hey, are you going to start making content again? Miss your channel a lot.
2 years later and im still seeing the uploader helping people in comments! much respect
Thanks for watching L Follzz much appreciated. Yeah, I answer all the comments I get (sometimes takes hours :o) and try help as much as I can, I enjoy passing on some of the knowledge and skills I've acquired over many years working in my commercial kitchens, (now retired) thanks you for saying, not many notice. I have plenty more bread, 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 L Follzz.
I love how he still likes and replies to comments after 4 years.
Thanks for watching renee proud/ARMY, much appreciated. Very kind thank you. I read and answer all of my comments, only common courtesy in my book 😉😃👍.
Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html
There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
@@JohnKirkwoodProFoodHomemade You are a nice man. Love the way you put detailed comments. Live is aweosme when I meet like you! :)
Hi..can i add a little sugar? Also, can i fill it with shredded cheese? Thanks!
I've been listening to this tutorial for years! I put it on every weekend, it sooths my ears! Thank you very much for making this!
Day 1 of Corona quarantine in CA- and I made this! First time making bread! I followed everything to a T (except I only had all purpose flour to use) and they turned out beautifully. Thank you for a great tutorial.
Good job Amber, ap flour is not ideal, but okay in a pinch, well done, plenty more other bread and cake recipes on the channel. Please like share and subscribe for more great video recipes.
Eating some Panera bread’s baguette while watching David Attenborough teaching how to make baguette... I love it! 🥖 ❤️
🤣😃😉👍
🤣🤣🤣🤣
I love it thanks😍😍😍
True he really sounds like David Attenborough 😍
Love baguette!!
Dear Sir, i am thrilled . Been attempting bread for years . This is in another league . The best bread I ever made . I can't thank you enough . And your voice is so soothing . Was a pleasure to learn from you
Nice work Jackal.
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/
@@JohnKirkwoodProFoodHomemade Thanks you so much for all this info! I am trying to save it but can't-maybe on a pc I can copy and paste later... thank you! All the best
i just wanted to say i made this bread 3 years ago when my parents doubted i could actually cook, you have gave them bread they still talk about today, you are very inspiring and you made it look so easy…. you taught me a very important lesson, it’s only as hard as you make it to be.. thank you !!!
Thank you, and thanks for watching my friend. Here is my latest video recipe. Air Fryer Mozzarella Stix
profoodhomemade.com/air-fryer-mozzarella-stix/
I have been making Chef Jonh’s baguette recipe for 7 years, & I still come back to the video to watch how he does it. My baguette always come out delicious. Thank you Chef.
That is awesome!
Just made Baguettes according to John's instructions. Wonderful results! So crispy! I used my Kitchen Aid instead of kneading by hand. My baguettes are above expectations. I sprinkled sesame seeds on the top. Thank you, John for sharing your secrets!
Wonderful!
I love how you're still replying comments even after more than three years. I'll definitely try this!
Very kind Teresa. much appreciated here is my latest video. Here is the ingredients list and full written method on the channels website, Seeded Farmhouse Loaf profoodhomemade.com/whole-wheat-seeded-farmhouse-loaf/
This was the best bread I've ever had. Well worth the "work". I've made them 3 times in the last week and my family and I are addicted. Thank you so much for sharing.
Fantastic! I'm pleased you gave them a try my friend and they turned out well. Here is my latest video recipe. Air Fryer Crusty Loaf profoodhomemade.com/air-fryer-crusty-loaf/
My little brother is also addicted if I don’t make them every week he will cry
I made my first ever baguette with this recipe during Corona quarantine. And that was the best baguette I have ever eaten. I think about those baguette I made from time to time, today I decided to make once more. Again, best baguette. Thanks for the very precise recipe!
Thank you, and thanks for watching my friend. Here is my latest video recipe. 4 Steak & Cheese Individual Pies. profoodhomemade.com/steak-cheese-pies/
I appreciate you making this video 6 years ago. I've only started making bread a few weeks ago and this will be my first time making baguettes. I am using your recipe to go with my baked potato soup tonight. Thank you for your easy instructions!
Thank you, and thanks for watching my friend. Here is my latest pie video recipe. Waitrose Turkey and ham pie
ruclips.net/video/QSSdkl-jiM0r/видео.htmlecipe
Here is the ingredients list and full written method on the Waitrose website, www.waitrose.com/ecom/recipe/turkey-ham-pie and Waitrose Rosemary salt roast potatoes
www.waitrose.com/ecom/recipe/roast-potatoes-with-rosemary-salt
Plus checkout my Christmas playlist here, 17 fantastic Christmas recipes, from roast potatoes, to roast turkey, everything you need for a great and successful Christmas day dinner.
ruclips.net/p/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO
how did it turn out? making it tonight!
Made these last week, the results were amazing so thanks for sharing John 👍🏻
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
Ok guys, this recipe is just amazing. John you have done such an amazing job with it. Ive been selling these baggeutes at school for the past month because everyone LOVES them. ive made over $100 by selling them thats how good they are. what i would recomend is putting 2 1/8 tps salt instead of 1 1/2. also, i would cure the dough for longer and do four 1 hour rests instead of 45 mins. but besides that theyre extremly fluffy and i love them!
I have made this bread using your methods and my bread came out beautifully. This is my go to recipe now whenever I make baguettes. Thank you!
Also, a tip after making bread for bread makers out there: don't throw out your day(s) old bread. Simply a quick dunk for the loaf (or slices) in water and place in a 350 oven for a few minutes. The bread will be tasty and fresh like you just made it that day with a nice crisp, once again!
Wonderful!
I have a daughter 5 years old and she is in love with the sound of your voice and when i went to read her a story she said 'its lovely mummy but not as nice as if the cooking man read it!' :)
That is awesome and so so nice. Please say hi to her from me😃😉👍.
He does have a great sounding voice I agree!!!
I have been making baguettes with this recipe for years and everyone always rave about how good it is. By far the best ❤ thankyou for making this!
Thank you, and thanks for watching my friend. Here is my latest cake video recipe. You can find the ingredients list and full written method on my website, New York Cheesecake profoodhomemade.com/new-york-cheesecake/
This looks like a whole day project (perhaps for retired persons). Prep time = 45+45+45+45+12+20 mins, then baking time. Love the recipe. Saving for retirement years.
You literally have the most warm welcoming voice I've ever heard. My apologies if that's weird to say☺️but who else felt super safe watching this?
So kind Sara, thank you.
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/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V41. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html
There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
@@JohnKirkwoodProFoodHomemade will definitely do so John, anything to make my time more enjoyable in the comfort of my own home:) stay safe.
One of the best videos, for 14 min he shows practically everything what you need and how to make a baguette step by step, without any stupid jokes, it's an old school, I love it, he is not a clown in the kitchen as many in the youtube now, he is a great. Respect and many many thanks.
Do not waste your time for watching other videos "how to make baguettes" with some clowns talking-talking-talking for 40-50 min, and at the end you will really lost your interest to video and how to make a baguette.
Very kind comment, thank YOU for watching my friend.
I watched this with my husband last night and said that looks like fun but a lot of work, don't think I'll be trying that one. Here I am today with 4 beautiful baguettes! When you say it's sticky, you're not kidding. I had a heck of a time with this dough but I followed your video and just kept going. Thank you ! They turned out great.
Fantastic! I'm pleased you gave them a try my friend and I hope they turned out well.
I made this recipe but I mixed it up in my kitchenaid and did 1 stretch and fold in 45 minutes! Then put it in the fridge for 24 hours! The taste and the crunch were terrific! Thank you!
Fantastic! I'm pleased you gave them a try my friend and they turned out well. Here is my latest video recipe. profoodhomemade.com/12-mini-apple-pies/
I just made this, and for the first time ever, my family was like “yknow this is better than the stuff we can get at the store” 😀😀😀
Much better than store bought my friend in taste and texture.
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/
Because you know how it was made
Dear John, your voice is very comforting and could be used in children’s programs!
Thank you Deanna, and thanks for watching my friend. My latest bread video recipe. Milk loaf. Here is the ingredients list and full written method on the channels website, Milk loaf profoodhomemade.com/milk-loaf/
I've been making your recipe for two years now and it never fails to get great comments on the baguettes!
Fantastic! I'm pleased you gave them a try my friend and they turned out well. My latest video recipe. How to make your own butter at home. profoodhomemade.com/butter-homemade/
Thank you! I made my first bagette tonight because of your video. It came out better than I ever imagined I could do. I ate the whole thing it was so delicious!
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
My daughter and I really enjoyed this video, it's perfect. I see calm is the main ingredient for these baguettes.
Thanks for watching CA W much appreciated. Very kind thank you.
Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html
There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
I’m French and THIS is a perfect baguette 🥖 (well, four of them !).
I can’t wait to try to make them. I live in Tokyo and finding a good baguette is rare AND expensive. Can’t wait to try this recipe ! They look so yummy ! And your voice is a delight John.
Fantastic! thank you Isa. My latest video recipe. Here is the ingredients list and full written method on the channel's website, cream cheese profoodhomemade.com/cream-cheese/
The man in the video has a perfect voice for telling stories as a grandfather or an uncle, so soothing
Thanks for watching Paul, much appreciated. The man in the video says 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.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
I make bread weekly for my family because it’s cheaper and tastes better. I’ve always had my bread complimented but... today I made this receipe.. and it came out perfect. I love hig hydration and the boiling water tip was amazing. My family loves my bread even more and I always have something good to gift when I go to a friend’s house. Thank you ♥️
Fantastic! I'm pleased you gave them a try my friend and they turned out well. Thanks for watching my friend. Here is my latest video recipe. Ham and Leek bake.
Here is the ingredients list and full written method on my website, profoodhomemade.com/ham-and-leek-bake/
Happy new year and all the best for 2023.
Awwww your voice is like a hug to my soul!!! As a frenchy on the other side of the Atlantic I'm looking forward to trying that recipe..THANK YOU SIR
Very kind NP.
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/
Very generous of you to teach people how to make these amazing looking baguettes!!
You make the world more beautiful by sharing this recipe! Thanks ❤
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website,profoodhomemade.com/chicken-ham-and-mushroom-pies/
@@JohnKirkwoodProFoodHomemade , thank you I will definitely try it for my clients. I'm a Chef at an Event Venue and always serve bruschetta on crostini. This will be perfect for it! 😋🙏🏼
Its not only the beautiful receipe and the great results. Its the way you presented and explain everything. Its clear, its accurate and i loved it. I hope you will do more videos.
Thank you so much, I like to share some of the recipes I used over the years as a professional cook, pleased you're enjoying the videos, much appreciated.
I;m a chef too, and make many food and cooking videos/ I can really appreciate a good one. Thank you. In Hebrew we say "you have it boy". I'm sure there no need to explain. Best regards from Tel Aviv
השפים שלנו צריכים להיצמד יחד שושי מבשלים גורמה לייט, ימי השף המקצועיים שלי נגמרו עכשיו ואני פרשתי, והבן שלי השתלט על העסק המשפחתי שלנו, אבל אני עדיין רוצה לשמור את היד שלי כמו שאנחנו אומרים בבריטניה, אני אבדוק את הערוץ שלך נשמע מעניין מאוד, תודה על הצפייה, ואני מקווה שהתרגום העברי שלי הוא קצת מדויק :)
John Kirkwood good job for translate into Hebrews it Google or u speak Hebrew.? May H bless you good job. U seem a very sweet person. We need more people like you in this world all the best 😊
Thank you Mickael, No I'm afraid it's a google translation, I try to reply in the commentators own language if I have time, thank you for the wonderful comments, much appreciated.
Thank you so much for your amazing receipt. I tried it today, and it's amazing, tasty, and beautiful. It costs time and efforts being wasted for this wonderful bread. Video is so clear, kind and made with love so every time I cook the bread I will open it with the hope one day to become as proffessional as you in baking baguettes. ❤
Glad you liked it
Love the word reciept!!!!!
Dear John, it was the first time for me and....unbelievable result! My family got really crazy and me too ))) We are from Italy and bread is so important on the table. This is one of the best thing I learnt during this quarantine! Thank you so much for warming the heart in this period!
Very well done Claudia, you are very welcome my friend. hope you try my Ciabatta roll recipe some time here is a link ruclips.net/video/_Iod0m7rDyY/видео.html Or you can checkout my Italian recipes here is the playlist, it includes a great Focaccia bread and pizzas too ruclips.net/p/PLUISvii9kE49RT7T5maOdKqke8udy8hlv
@@JohnKirkwoodProFoodHomemade Looking forward to trying your Italian recipes and surely let you know :-)))) Have a nice evening!
Isn't this a great quarantine activity? I traveled to Spain twice last year and I missed their baguettes con tomate paquete!
We lived in Italy, miss the bread. Can't wait to try this
Yeah correct, this quarantine give us new learnings especially the food for our family... and this baguette is one of our favorite bread now here in qatar... especially this season that we cannot buy foods from outside we need to be idealistic...thanks for this video...
This is the most calming, relaxing bread video I’ve ever seen, and my favorite
Wow, thank you Anthony, very kind.
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/
You sir, are a master of the culinary arts...with the voice of a king i would follow into battle!
Thanks for watching Fabricio, much appreciated. Don't know about the battle my friend, but I'll certainly show you how to make the best baguettes you've ever tasted 👍😉😃.
Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html
There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
I've been baking bread at home for many years now, and John's receipes are among my very best "go-to's". This recipe has to be one of the best out there, and one of my favourites. And yes .... John's voice instructions are (as ever) a treat to listen to. Thank you, John! And happy baking to the rest of you. Cheers.
Thank you for your kind words my friend. Here is my latest video recipe. profoodhomemade.com/homemade-canned-corned-beef/
Hello John, while being at home due to the corona quarentee, i was looking for a way to avoid going to the bakery and i found your vidz.
I will try this super simply, simply delicious way to make my own french baquettes now.
Thank you very much!
Stay safe and stay healthy!
Thanks again for watching T, 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.
I am just worried about the 4K who thumbs down this video,...it would be useful if they express themselves and clearly say what they did not like ...i am fearing for their well being, the video is very informative and shows what it takes to get a good bread...plus the presenter voice is so calming
Thanks for watching Nazha, much appreciated. I think it's because the process is too long for some people, but take my word for it my friend, it's well worth the effort.
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/
It's the bloody French, take no notice.
Who is here because of coronavirus staying at home. Wowww am ager to try it. Now it's almost night I will try tomorrow 🏃♀️🏃♀️
Thanks for watching SR, 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/
Yes, right here indoors with you! Stay well every one! Blessings!
I'm 52 and this was the first time I've ever made my own bread, following this recipe,
SIR! You are a genius! Thank you so much, I prefer a softer crust and due to my oven venting the moisture, the bread naturally came out just as I like it,
Fresh baked bread, the smell, the taste, there's nothing better 😊
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
Wow 4 years later and you're still interacting with recent comments, much respect!
Yep still here, answering comments, not just this video, all 127 of them, must admit, it's getting tougher to keep up tho. 😃👍🤔
I love to watch cooking and baking videos but never have the confidence to try. This video hits different. I think I can do it. And I’ll try it. I’ll be giving French baguettes to friends and family as token of appreciation. Thank you so much ☺️
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/
My books are also available from my webstore.profoodhomemade.com/shop/
and now available from my new eBay shop. www.ebay.co.uk/str/profoodhomemadebyjohnkirkwood
So love it! I haven’t baked for five years after relocations. This will be my new test during self-isolation in covid-19 period. Thanks so much for this.
Thanks for watching NH, 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/
@@JohnKirkwoodProFoodHomemade Can I leave that dough for the night, and bake it in the morning? After 4 times of folding?
@@ladyjm8571 I'd love to know that too, as we started too late in the afternoon, either that or I'll bake until very late! (Not a problem as we are confined and can have a later start than usual tomorrow morning)
@John Kirkwood Sorry, just found the answer further below, baking till late it is. Anyway, I didn't tell you how much I appreciate your videos, they are great! Thank you very much!
This is my go-to home made bread recipe. If I’m going to take the time to make bread I want it to be worth the effort and this one is 100%! My daughter even requested it for her birthday one year.
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
This is one of the most pleasant cooking videos I have ever watched!
Thank you, and thanks for watching my friend. Here is my latest video recipe. profoodhomemade.com/apple-crumble-pie
I’m trying this recipe tonight… I just started making my own bread a few months ago, this will be my first time making a baguette 🥖 thank you 🙏
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've never made bread before and this recipe turned me into a master baker! love this so much
Fantastic Maxine ! I'm pleased you gave them a try my friend and they turned out well.
I love making bread! I could simply listen to you talk all day long, you have a warm comforting voice that just soothes the soul ☺️
Thank you, and thanks for watching my friend. Here is my latest video recipe, 12 Inch Cast Iron Pan Pizza. You can find the ingredients list and full written method on my website, 12 Inch Cast Iron Pan Pizza profoodhomemade.com/12-pan-pizza/
I like how the video was posted in 2016 but you're still answering questions and liking comments
I enjoyed watching this video even if I don't end up doing it
Very well done
Thanks for watching Sama, much appreciated. Very kind thank you. I read and answer all my comments on all of my videos, which now stands at 102, and I must admit it is becoming very time consuming, but if you want to build a successful channel on the tube that's what you have to do and tbh, it's a pleasure.😃😉👍
Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html
There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
@@JohnKirkwoodProFoodHomemade Much appreciated reply John.
I hope the best for your channel
You've earned yourself a new subscriber!
Thanks Sama.
I agree with you Sama,great how he replies to all people
Very kind Amin.
I started out on RUclips looking for an "easy recipe" for bread. Here I am now, watching this 22 step process to making French Baguettes ~ hehehe
Thanks for watching my friend. Here is my latest video recipe. profoodhomemade.com/soft-sandwich-buns/
This video is the best thing to come *OUT* of quarantine during this quarantine
Thanks for watching prof, much appreciated. Please like share and subscribe for more great video recipes.
🤣😂
I've baked several styles and recipes of French Baghettes, this one is my all-time favorite one. Delicious even the following day, crunchy outside, soft inside. Simply the best!!
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
It looks like I have under appreciated the effort that goes into making really good bread.
Thanks for watching Bonnie, 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 the WATER, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html
There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Thank you so much this is the best repice I ever seen in my life I am going to make it tomorrow and I am just 11year old
Fantastic! I'm pleased you will gave them a try my friend and I hope they turn out well.
So, how did it go? Are you ready for a JBC sandwich? The "Jambon Beurre Cornichon" (ham, butter and pickles) is the quintessential French sandwich. French cook in Saint-Martin-d'Oydes here, wish you the best with your baguettes.
And if you baked too many baguettes, let one go stale and cook _"pain perdu"_ (the original French toast):
- Warm half a cup of milk with just enough sugar for sweetness until dissolved, let it cool;
- Cut your stale baguette into half inch regular slices _before_ it goes dry;
- Beat 2 whole eggs in a bowl with a whip or fork, and add the sugared milk;
- Dip each side of the baguette slices into the milk and egg;
- Fry both sides in a pan with butter (so, not crazy high temp) until medium golden brown;
(Look up "Maillard reaction")
- Add more slices to fry while the first one finish cooking;
- Move slices as they get golden brown on both sides into a serving plate;
- Sprinkle with crystalized sugar.
There you go, breakfast, dessert or after-school snack that cost near nothing and does not let stale bread go to waste.
If the baguette slices are too dry, dip them into the warm sugared milk first to rehydrate the bread, before dipping into a separate bowl of beaten egg. I usually line up all 4 stations, the slices of bread, the bowl of milk, the bowl of beaten egg and the frying pan, as you need to go very quickly from one station to the other to prevent dripping.
_Pain perdu_ is usually made from slices of _flûte_, a wider baguette (exact same dough) that makes bigger slices and therefore bigger desserts with less slices to manipulate and cook.
You can cut the slices of bread in advance, let them fully dry, store them in a box for when you need them.
You can also remove the crust of half a baguette, let it dry, and grate it to make your own breading for fish or chicken fillet.
This the best beget I’ve ever had and your voice is so soothing I would love for you to read me a bead time story.
😂Thanks for watching Katie, 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 just took them out of the oven. And they are delicious. My family loves it. Thank you, Mr. Kirkwood.! Sooo good!
Fantastic! I'm pleased you gave them a try my friend and I hope they turned out well.
You sir are a bloody genius. I am over the moon with the results. Used the water spray trick. Worked like a charm.
Nice work! Thanks for watching Gaz, much appreciated.
I have made this recipe 10 times, I now have to make it at least once a week for my kids,. This is a great recipe. thank you John for sharing this! It is fantastic.
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
OMG! THAT IS AMAZING! I'm after third flipping the dough, and that is so calming process. Now I can't wait to flip that again. And I'm so bad in baking, but that recipe is foolproof.
Good luck with the rest of the recipe Lady JM 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 love baguette, used your recipe and made them 3 or 4 times now. Met a Frenchman who made me fall in love with French cuisine. Thank you for the recipe!
Fantastic! I'm pleased you gave them a try my friend and they turned out well. Here is my latest video recipe. profoodhomemade.com/plain-cheese-n-onion-quiche/
Thank you John for posting this, having never baked bread before, I'm so grateful for your step by step guide. I suppose the only good thing about this corona virus madness is that it will encourage us all to eat more home prepared food and even try baking bread!! Keep safe everyone, and stay home!!
You stay safe too Joolzsy.
Thanks for watching Yasemin, much appreciated. They are not that difficult Yasemin but there are many! many! more quicker and easier bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V
Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra information to help you along if you do try these baguettes.
Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html
There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
I've been making bread (poorly) for a few years, and never really figured out what I was doing wrong. My bread was always super dense. I'm still not sure what precisely I did wrong before, but this video helped me figure out how to make really light and airy bread!! This is just the best. Thank you for such an awesome video!! I keep returning to it - after a few months of coming back, just want to give you some props. Thanks John!! I don't think I'm alone when I say you've made quarantine easier for us :)
Glad I could help!
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/
Guess what I’m making on Saturday 😂, such a well structured video, easy to understand and he makes it look so easy. A perfect cooking video in my opinion.
Fantastic! Go for it Joshua, and have fun.
Some extra info for when 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/
Very nice! It's not just about the bread. It's about the people that you meet & making memories!
I was watching this without sound, then turned it on towards the end and heard your voice which made this video even better :) Thank you so much!
Thanks for watching, much appreciated.
The voice is definitely what makes the video extra awesome.
Staying in due to the pandemic, and always wanted to learn how to make baguettes. Can't wait to start. Stay well and safe, from PA, USA! ;-)
Thanks for watching GM, much appreciated. Very kind thank you.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra information to help you along if you do try these baguettes.
Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for 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/
Ghetto Medic bring me one I’ll be the taster
I’m worried I won’t get bread in supermarkets so I came here! Stay safe x
Well I finally made this using your recipe - I even made a couche from a new cotton pillow case and a flipping board the same as yours! A complete success and very tasty - thanks!
Good job my friend. Thanks for watching Ken, much appreciated. Please like share and subscribe for more great video recipes.
Your instructions were great. The bread was soft inside crunchy on the outside . They are perfect for sub sandwiches or toasted with herbs to dip into beef stew. I’ll make these many times a month for family and friends. Thx😊
Fantastic! I'm pleased you gave them a try my friend and they turned out well. My latest video recipe. How to make delicious individual Sausage Egg & Tomato Pies. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/sausage-egg-tomato-pies/
The best way to spend a quarantined Sunday! Many thanks & Stay safe.
You too Lydia.
I'm from Kashmir. It's Eid tomorrow. I'm making this, InShaAllah.
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 weiging the WATER IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html
There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Simple ingredients, simple equipment. This is how bread should be made! Thank you for making this video and for your calm voice. This gave me the oomph I needed to try again and again until I got them perfect. :)
Glad you enjoyed it TP. 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 made this during covid lock down. It was amazing! And Im in NYC area and good bread is readily available. So I'm very picky. It was really the best thing I've made. It takes time, but if you follow the recipe and put the time in, it's not hard and it is a real French baguette. I came out with 3 of them! Thank you John Kirkwood for this really terrific recipe.
Thank you, and thanks for watching my friend. Here is my latest pie video recipe. You can find the ingredients list and full written method on my website, Chicken and mushroom pies.
profoodhomemade.com/chicken-ham-and-mushroom-pies/
Your voice is so calming! If you dont have a career in bread making then please be the voice on those nature and wildlife shows. I could listen to your voice all day!
Thanks for watching Nick, much appreciated. Plenty more videos you can watch Nick👍 .
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 love how you still reply shows youve got true heart, great recipe will be trying it 🤝
Hope you enjoy and thanks for watching my friend. My latest cake video recipe. Here is the ingredients list and full written method on the channels website, Orange Cake profoodhomemade.com/orange-cake/
Great video. Can't wait to try to make these! I wish John was my Grandfather his voice is so calm and reassuring.
😂🤣 I'll be your virtual Grandpa. Thanks for watching AC, 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 the WATER, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html
There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
I tried this today, and I have to admit, I'm no cook, by any definition, but this bread turned out really good.
Thanks man.
Now I can cook (bake) something
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
These look gorgeous. I love French baguettes and the supermarket versions have gone really downhill the last decade or so, so I'm going to give these a go. Nice one John!
Thank you, and thanks for watching my friend. Here is my latest bread video recipe. You can find the ingredients list and full written method on my website,
English Crumpets profoodhomemade.com/crumpets/
7 years gone bit you're still THE BEST ❤
Hello John, I've been meaning to write this for awhile so here it is. I've been wanting to make these baguettes for over a year now and finally got around to it this winter. I followed your recipe and used quantities by weight as instructed. The baguettes came out excellent. The insides were very good and had large air pockets. I gave half a loaf to three other people to taste and get feedback from, and all of them asked for the recipe. The only difference was that I used bread flour with 10% protein as I could not find 12%. I made them a second time using all-purpose flour to see the result and the outcome was also excellent, with the only difference being that the dough was more compact without large air pockets, more like a regular sandwich loaf. The reason I did so was to explain the outcome in case people could not find bread flour. I do have one question: as there is only my wife and I, four baguettes are a bit much. Can I freeze two of the uncooked dough and bake them later ? Thanks for a great recipe. Henry from Canada.
Yes, freeze them soon as they have cooled from the oven, that way they stay very fresh when defrosted, you can defrost in the microwave, on the defrost setting, it only takes a couple of minutes they even stay crispy that way, and there you go fresh baguettes for breakfast in 3 minutes.
@@JohnKirkwoodProFoodHomemade
John, what I meant by freezing the dough was, "can I freeze the uncooked dough, (the small shaped one before it is rolled into the large baguette shape), and cook it as a baguette later on, not freeze the cooked baguette".
@@tazman572 as John alluding to, you can freeze the cooked baguettes rather than the dough. That would be the best method. My wife and I do it all the time. The time I froze dough and thawed it out, to cook it didn’t turn out good at all.
Hi Henry, definitely don't freeze the dough.
@@tazman572 : won't work out the way your asking too freeze it . Do it the way John said by cooking THEN freezing. You will Love it. taz man .🤠🖖
Honest review: 10/10 best recipe. I just tried it and it tastes wonderful, honestly didn't expect it to taste as much like baguette as it does - it's a lot more about the way you make it than I thought! Personally, I didn't have any measurement tools so I rounded it to cups, I used all purpose flour since I didn't have bread flour, I added more flour when I saw it was too watery and used tinfoil instead of plastic wrap. I also didn't have a spray bottle so I just used a cooking brush and sprayed water on it that way. I could've definitely done it a lot better and if I had the right equipment, but overall even after doing it this way - the technique you showed made it shine, and it's absolutely delicious, especially for a first time.
Thank you so much for this recipe and thank you as well for explaining why we do some of the steps and showing how exactly to pull it off instead of just giving us text instructions which a lot of not so great cooking channels do. I think the important thing about cooking is knowing why the steps are done and learning to do it in your own way instead of just following text instructions. Who could've known that water is what makes it crispy!
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
such a nice calming video to follow along to during these times, and with such a delicious reward at the end!
Very kind. Thanks for watching Natalie, 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/
this is a perfect recpie to try at home during quarantine , thank you chef
Thanks for watching Maram, much appreciated. Very kind thank you.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra information to help you along if you do try these baguettes.
Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for 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/
Beautiful work Sir! And, might I say, your voice is very soothing. It'd take you on for my neighbor any day of the week. More videos, please?! 🥖🥖🥖🍞🥐
Thanks for watching Ppal, 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/
@@JohnKirkwoodProFoodHomemade I definitely will; I'm a fan now. You're taking my back to my Irish and Scottish roots! Keep making these lovely videos John. With love from California
This is the third time I am making baguettes according to your recipe and guidance. Each time I got the folding techniques a little bit better. The flavor is perfect without having to use a starter. I have not been very disciplined to maintain a starter dough. This recipe shows your experience . Thanks for sharing!
Thank you, and thanks for watching my friend. Here is my latest pie video recipe. You can find the ingredients list and full written method on my website, Chicken and mushroom pies.
profoodhomemade.com/chicken-ham-and-mushroom-pies/
What's crazy is you still respond to comments three years later! You rock, dude
Thanks for watching DB, much appreciated.
i love that he’s still liking and replying all these comments, 13k comments and still going! bless you 🥺💖
Not just this video, all 125 of my other recipes too. Thanks for watching, 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. try to use bottled water if possible.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ruclips.net/video/f0RjnQGrwzw/видео.html
There is also a great recipe for Ciabatta rolls on my channel too ruclips.net/video/_Iod0m7rDyY/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Dear John, I am french and as you know bread, cheese and wine are our 3 gods. When my mum was coming picking us up at school (many years ago) we would run at the boulangerie and get warm baguettes (not so cooked as we love them), usually half would disappear before we get home. It is our DNA and it is so nice to see how you take the time to cook these baguettes and explain how to go it. In a world where we don't take time to enjoy simple things, your video was a bowl a fresh air. Thank you sir
Thanks for watching Gaspard Fessy, much appreciated. Very kind comment thank you sir.
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...
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
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 Gaspard Fessy.
I love your videos and I greatly appreciate you for making them. I lost my desire for baking over the past 2 decades and you make me want to start again. You are a gem, John Kirkwood!
Thank you, and thanks for watching my friend. Here is my latest cake video recipe. You can find the ingredients list and full written method on my website, New York Cheesecake profoodhomemade.com/new-york-cheesecake/
I too enjoyed watching the video and sharing the valuable technics of baking the French baggets
Thanks for watching TP, 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/
Mix Together in a Bowl
700G Bread Flour
1/2 Tsp Yeast
1 1/2 Tsp Kosher Salt, or 1tsp Regular salt
Mix
520g of cool tap water
Mix until combined, Cover and Rest for 45 mins
Fold in between each rest and repeat for a total of four times. Make sure not to add any extra flour. wet hands to keep dough off of you.
Turn dough onto floured surface, cut into 4 pieces about 310g each.
Shape baguettes
Cover with lightly oiled plastic wrap and let rest for 15 mins
Form baguettes and place on couche
Cover with a wet towel and let rise for 20 minutes.
Set oven to 400f (200c)
Use a pan with boiling water on the bottom of the oven.
Transfer to baking tray with peel and spray with water.
Score baguettes
Spray water in oven to make baguettes crispier.
Cook for 8 minutes and turn tray around for even cooking.
Cook until golden brown.
Let rest on cooling rack.
*INSTANT YEAST very important
My mum just got diagnosed with dementia and thought baking could be a good thing to do together, we are onto the 3rd proofing stage so far had a great fun doing it thanks John.
Condolences for your mums terrible news Ryan. Baking and making bread is a great way of focussing the mind. Keep up the great work my friend.
Thank you, will be trying to weekend. I also love the fact that you are still replying to all comments with information!
Fantastic! I'm pleased you will give them a try my friend and I hope they turn out well.