EASIEST French Baguettes at home (actually) - Bake with Jack

[@TheRobbyhotline]

I went “off piste” with some of your expert guidance, left the dough overnight outside on my window sill at 5 degs and did the pre-shape and shape in one action using some tea-towels… I didn’t have a stone big enough for the 3 baguettes so instead preheated a baking tray with parchment paper… on it, found an old razor blade to score them but also made one of them too long so it wouldn’t fit… then of course I didn’t have your swanky boards to load them into the oven so it was like man-handling a live snake trying to get them in to cook :) having said all of that I now have 3 funky baguettes that my kids said “look real”, they are crispy, have risen well and I cannot wait to get stuck in…. The whole process was such fun and I loved every minute of it, Jack is an absolute LEGEND !!! Thanks for sharing all of your advice and I might even buy some of your tool as long as the postage to Austria is not too expensive :D

[@Bakewithjack]

YESSSSSSS Robby, nice one ☺️🙌🏻

[@malapar3nzana]

Jack!!! You’ve done it again. This recipe is PERFECT. My loaves turned out phenomenal and they looked great even though it was my first time. I just had the best turkey and swiss of my life with a loaf. Can’t thank you enough for turning me into a baker that can actually make something impressive! You’re the best! My go-to guy for all things baking ❤

[@MrMoogle]

Just wanted to leave a comment here to say I tried this recipe and it came out delicious! For anyone who is curious, I used a standard large baking sheet with parchment paper instead of the stone and I still got great results. They weren't the most pro looking baguettes but I'm sure that gets better with practice. But the flavor, crust, texture, crumb, everything was spot on with way less work and prep than so many other recipes I've seen. Thank you!

[@Turkey-Vision]

IKR! This rccipe rules.

[@aboubakeraboubaker7301]

Thanks for your comment my Allah guide you to his right path....🎉

[@coquinjany]

The 5 minutes baguette from the French guy Voila Voila is much easier. No patronising and hair pulling easy video tutorial like here.

[@annjackson9858]

So why you here then!?

[@rlwalker2]

I really like these "start to finish" videos as well as the videos that go into detail about specifics. Well done.

[@davidgardner8721]

I have been baking bread for over 30 years as a hobby. This baguette recipe is a clear winner. The results from the first time bake were magnificent, and I am sure that I can get a slightly better result next bake due to a slight mishap. As you say, practice makes for the perfect loaf. Great oven spring. Great work Jack. Much appreciated.

[@foxfire1112]

I just did this as my first baguette. In terms of accuracy to yours id give it a b- to c+ (not as dark, not as much webbing, not a great ear). In terms of taste I'd give it easily an A, delicious. For anyone intimidated by baguette's try this, even a "failure" is a win. I have a ton more confidence for the next time

[@fionaluck5961]

This video appeared on my YT feed yesterday and I made the baguettes today!! They came out PERFECTLY - thank you so much for this amazing video - and your book which is choc full of recipes, hints and tips that actually work. In fact, your book is so well used/cherished, I shall order another because it belongs to my son, from whom it was borrowed and never quite returned… The baguettes tasted fabulous and will be a regular feature (along with your tortillas, sourdough loaf, very naughty garlic bread and pizza). A week never passes without your book being referenced - and if you could possibly consider making Scottish morning rolls, that would be EPIC. Thank you Jack - you are truly one in a million 🥰

[@RedOrchid5400]

Have made these twice. Scaled the recipe to 120g and make 4 minis in the toaster oven. Soo good!

[@amythompson7700]

Yesterday I tried your method for forming the baguette and I ended up with Gorgeous ones. I’ve been baking baguettes for Years, but always freaking out in the last stage. Thank you!

[@shakegirl3814]

Best bread I have ever made … super easy and delish!! Thank you for a great recipe … this is a keeper

[@beaumaris1995]

I just started baking bread, this was the easiest recipe to follow. MY BAGUETTS WERE PERFECT! THANK YOU SO MUCH, MY HUSBAND IS A HAPPY MAN. NOW ONTO YOUR OTHER RECIPES.......

[@magdotdylan]

BEST BAGUETTE RECIPE EVER. easy to follow, no faff, and Jack boils down years of mastery in just a few short steps. Thank you !!

[@Spotofgardening]

Excellent instructional video! So clean and easy to follow. I just made the best overnight dough, super strong light, you could almost see through it! I was completely undone by the shaping and moving to the oven by not having any of the right equipment, so will be investing in a stone, peels and scorer 🤟🤟

[@mariarugolo2487]

I just made this for the first time. I had success but looking forward to greater success with practice! So love the thorough instruction and the brilliant way you deliver it, Jack. Thank you so much!

[@marybarrish2379]

Afternoon, Jack! The kids and I will be giving it a go tomorrow, here in Florida. They love watching you bake and can't wait to make some more bread!

[@2013nicolas]

I’ve learned many things on bread lately. But THIS! The pre-shaping VS the final shaping. I was not fully aware of that « detail ». Thank you! Can’t wait to try

[@antoinehorguelin3084]

I just made it and it was honestly the best baguette making experience I ever had. Thank you Jack for this awesome recipe and for giving me the fever to bake bread all the time !

[@angielemke9149]

Baguettes have always intimidated me, but your easy to follow methods in previous videos (and now this one as well) encouraged me to try. I paused the video midway through and just took it into the kitchen with me to work right along side you. The dough is proofing nicely and I'm excited to see how they turn out, first try of many to come, I'm sure. Thanks a ton for such amazing and simple to follow videos! Big fan, from the big state of Texas.

[@Bakewithjack]

YES ANGIE! Hope they were EPIC ☺️👌🏻

[@msinglinksgirl]

Ha! Ha! Jack is OFTEN in my kitchen, too! I love his company and encouragement as I’m working. But… my iPad screen always need cleaning afterwards. 🤣

[@user-mg1pb2cn8k]

I have just tried this recipe for a second time and have the best baguettes ever. My first attempt I tried to work with half quantities which wasn't a great success but we ate it anyway. I tried other recipes, also trying half quantities but none worked. So today, expecting visitors I did the full amount for 4 baguettes and I will proudly show them off. Thanks for a very easy video. Greetings from Germany.

[@jvallas]

Your bread classes have given you an insight into what questions need answering, what info needs to be imparted, I think. This was a really clear and thorough tutorial. Thanks

[@carolynw6933]

First attempt from a novice bread maker and the results were fantastic. Half way through the process I thought I was going to fluff it, but I was pleasantly surprised. Excellent instructions from a gifted bread maker 10/10!!

[@Bakewithjack]

YESSSS Carolyn!! So chuffed for you :-)

[@chatenboscha2122]

I like when you narrate instructions to your producers, it gives life to all the people behind the camera helping you film. Shout out to those unsung heroes

[@Bakewithjack]

☺️👊🏻

[@JocelynServignat]

really really nice videos... I have been making baguettes for four years, and I am going to try your way, Really nice ! Love the narration and the style mate !

[@SandiHooper]

You are hilarious-loved the bit about your baguettes “buddying up” in the couche. Tons of solid info jam packed into a very concise 15 minutes. Brilliant!

[@bbrown8353]

It's around 20 degrees F here in NY - perfect day to stat in and bake baguettes ! I'm going into the oven in about 15 minutes, I'm loving the speed of start to finish after making only sour dough bread for the last 2 years :) I was hooked during the worst of the pandemic. I had to stop back today to make sure I got the final shaping and slashing right. Thank You Jack!

[@JannyBomans]

Very well explained! I tried it for the first time and got the exact result I've searched for. I love how "easy" this is if you have some experience with baking bread, but also leaves a lot of room to master the fine details. Thanks Jack, for providing this wonderful information for free!

[@jasonirby3382]

Fantastic presentation. You explain things clearly yet concisely. Nicely done.

[@johnbaute5916]

The narration style of this video worked very well - talking into the camera with the cuts to the bread. Nice work.

[@didifutures]

I concur with all the other comments. This is absolutely the BEST video on baguettes. Clearly explained and demonstrated. No one does it as well as you Jack. As soon as I post this I’m jumping in to make these. I have been on a baguette journey and I have not had one success yet (just lots of croutons with the failures LOL). Thanks Jack…hopefully I can post some successes. 🥰

[@jessicafrandi4516]

Update? How did you go with this recipe?

[@misterdubity3073]

I've been doing stretch and folds without (consciously) doing that initial outward pull, @2:46, a tiny detail, but one I don't recall ever hearing anyone verbalize until this video. Thanks, Jack!

[@sagichdirdochnicht4653]

There are many Ways to to Stretch and Folds, but that initial outwards pull is pretty self explanatory. It's called "*Stretch* and Fold" for a Reason. But I suppose you aren't alone. Most Participans of my Baking Workshops don't seem to fancy the Idea of *Stretching* the Dough eihter and would just fold it, if I didn't stand beside them and correct them. I

[@22anamae]

I absolutely love this recipe. This has everything I'm looking for in a good bread, incredible crunch and flavor. Thanks Jack!!

[@melissaw6411]

You instill confidence, your videos are so easy to follow, you give a heads up to troubleshoot and eliminate potential problems before they even happen! You make it super easy. I have baked bread for 40 years but just loaves, buns and pizza now I can do all things bread! Thanks Jack! Awesome video!

[@Bakewithjack]

Thank tou so much Melissa :-)

[@christinehowell]

I've now baked 4 yeasted loaves from your basic recipe and despite slopping too much olive oil into one they all came out beautifully and tasted wonderful. It's many years since I last made bread (somewhat unsuccessfully) and these were without doubt the easiest and best I've made. Really looking forward to venturing out into the baguette world, but so sad that I can no longer buy any of your supplies now that your shop is closed... so disappointed!

[@vickinelson4777]

I am a total newbie. Made my first loaves of Greek psomi today. They are flat but I will learn!!! Wished I had watched your videos first but I am so inspired. Thanks so much for showing us how to bake bread!

[@spickett12345]

Thanks for a detailed baguette video! I'd love to see a whole video on scoring too!!

[@Bakewithjack]

Noted!

[@robertaburnes4555]

So glad to see this video after baking your baguettes several times. Turns out I've been slashing totally in the wrong direction, which I wouldn't have realized without that video. I also appreciate seeing the arrangement of everything inside the oven. I will be making adjustments next time! Hopefully I can get my baguettes more crusty and better-shaped. Loved that time-lapse!

[@Bakewithjack]

So chuffed you enjoyed it Roberta, I hope it leads to GREAT success ☺️☺️☺️🥖

[@RoryAherne]

Thanks Jack, been looking for a demi baguette recipe for ages. Great idea to just concentrate on technique to start off with.

[@Bakewithjack]

Have fun with it Rory 👌🏻

[@barbarajenny1878]

Baguettes (Feb 2022). Trying this recipe now. Made your bloomer bread several times. Beautiful bread. Thank you Jack. Purchased your book for my birthday! Great recipes and easy methods. Great instruction!!

[@graciekinkopf7979]

Just baked 4 perfect loaves! Great results from a simplified recipe. I really liked the shaping techniques too!

[@Bakewithjack]

YES GRACIE! 🥳🥖

[@swaters3462]

Absolutely smashing presentation! Thank you, Jack. You are a gifted teacher.

[@22anamae]

I make these every week now, absolutely delicious and super easy. Added 1 tesp of malt flour, and bake mine on a very hot metal sheet. Thanks again Jack ❤️

[@tedbrogan1262]

I love this video. It helped me see a different way about bread prep and execution. Thank you Jack.

[@Bakewithjack]

Glad you enjoyed it!

[@jayamburn1959]

@@Bakewithjack hi Jack What up

[@damienlongson3982]

Ha! Totally great! I've been trying to make baguettes for years, without real success. This time....100%! Not sure if it was the (rather odd) no knead, the pre-shape rest, the specific shaping technique (hadn't seen that before), or the slashes (video 183 - why have I been doing it wrong for so many years!). Thank-you Jack.... this is AWESOME. I've been amateur baking for years, but I am learning so much from these videos!

[@Bakewithjack]

Nice work Damien, so chuffed to have helped you! ☺️👏🏻🥖

[@sneakytoes02]

It is 730 am here in Central Alberta, and I am feeling inspired. I think dinner tonight will feature my first attempt at Baguettes! Thank you Jack, for keeping me inspired in the Kitchen. I love all your videos.

[@Bakewithjack]

GO FOR IT Sarah 🤗🤗🤗

[@LeahCampbell-jz9ji]

Thank you for all your great information, videos and recipes… truly enjoy it all..

[@la1008mera]

As always you puff us up, the way you explain leaves no doubt. As everybody else I’m making much better bread thanks to you! You know exactly what problems we face and clear them out. Thank you so much ☺️

[@Johndlist]

Thanks for another brilliant no none sense video. I’m now producing the most awesome baguettes! The explanation on how to correctly score them in the subsequent video is spot on. They freeze really well too. I defrost on chaos bread setting ~200g then 5 minutes in oven at 150C. In fact they’re even better for freezing!

[@Rexyspride]

Just made these and they’ve turned out fantastic! SO much easier than any other method and they look much better too. Can’t wait to tuck into them tomorrow lunchtime

[@Bakewithjack]

YES Paul ☺️👊🏻🥖

[@Rexyspride]

@@Bakewithjack I’ve made these a couple of times now and they’re beyond incredible! In fact I might make some more tomorrow

[@priMARYlove1]

Wonderful video! Everything was well explained & demonstrated. All this time I thought I had to bake bread in a Dutch oven to get out to be crusty but now I see that I don't so it'll be easier to make a baguette. Thanks for this video.

[@cvlpa]

I tried the recipe and it was easy and worked brilliantly! I ate the bread with homemade ricotta, magical!

[@Bakewithjack]

Beautiful 😋

[@soniaclarkson3766]

Thanks Jack. Just made these with you step by step. They are sooooo good, my family and i finished them right away. Making another batch tomorrow

[@Bakewithjack]

Nice work Sonia! So pleased they worked out well! ☺️👌🏻👏🏻

[@cpolanco18]

I CAN’T WAIT to try this! I have been searching baguette recipes for months, trying to find the perfect one when I saw you did NOT have one on your page…then THIS! I can’t wait to try this. I still come back to your “yeasted bread start to finish” video every👏🏼 time👏🏼 I have to work with yeasted dough. 💯🙌🏼

[@st.charlesborromeo9793]

I’m glad you added the comments about it taking a while to get good at it. For one thing there are a number of dough handling steps that look so easy when you do them and feel so clunky when I do. I will repeat the process many times as you suggest.

[@markandersen1575]

Thanks!

[@sergecrevier4196]

Hello Jack! - No no no Jack. Not '' roll it '', but '' ROLL THAT THEME TUNE '' !!! ( Don't let me remind you again, lmao ) - These are really nice baguettes!! Perfection! Thanks Jack & be well & safe.

[@Bakewithjack]

DOH! Can't believe I fluffed it ;-) AnD Thank You!

[@traiaberg]

Oh My Word that crunch when they came out of the oven was Heaven! Baguettes are my all time favorite bread along with sourdough This video along with all your others has been extremely extremely helpful Thank You Jack

[@Bakewithjack]

Amazing 🤗

[@judy46d]

@@Bakewithjack e

[@BeyondF1]

I followed this method and they came out great. I had tried before with mixed results. I also made a small peel which helped a lot. Also watched the scoring video. It made sense, I'd been cutting across previously. As you say the more you do the better you get. Thank you for producing the video.

[@Bakewithjack]

Good job Phil. So chuffed for you 🤗🤗🥖

[@Bella-gj6wc]

I made these today. I used Chris H, suggestion and used the back of a large cookie sheet. The bread did not brown up as nice as yours ~ probably because my oven is electric. I did cook it a bit longer because I didn’t have a gas oven. All in all, 5/5 for taste and texture, and your very great directions were a HUGE help. I make bread all the time so I’m not sure how a none bread baking person would do, because baguettes are not easy. Thank you so much!!

[@Bevieevans8]

Thanks Jack. This is THE best video on baguettes. No faff, straightforward and brilliantly explained. 😊

[@Bakewithjack]

Thanks Beverly 🤗

[@markparsons187]

Jack, you’re a genius! Tried many variations of the baguette, although okay, these came out fantastic at first attempt. Many thanks

[@timhughes5187]

Thanks for this. I've been following a very similar procedure for several months, but I've been (putting a lot of effort into) kneading the dough at the start. I've found your method works just as well, and for reasons I cannot explain gave me the best (big crunchy) ears I've ever had. So thumbs up Jack! 👍😃

[@Bakewithjack]

PERFECT Tim! Nice one 👊🏻🥖

[@threeqtrthrottle]

This is a great recipe. Followed as guided with the exception that I made two instead of four loaves, based on what fit my round pizza stone. Of course, time went up for he thicker loaves. Excellent crust, crumb and complexity of flavor for such a simple bread.

[@Honeymoon1988]

Those look incredible. My bread game really changed when I started my sourdough starter and got a pizza stone and a Dutch oven. Your recipes are amazing.

[@dianesandland8068]

Loved the video Jack. Found some cardboard rolls from the aluminum kitchen foil and put them under the cloth. Worked like a charm!

[@Bakewithjack]

AHA! Good idea!

[@vanish85]

Hi Jack! I'd love a video dedicated to scoring bread! Feels like something that a bit of insight would level up the game Thanks for the video! Keep it up!

[@numero480]

Love you channel! Here is where I learned how to make bread. I truly feel empowered. It’s way better than the others which set you up to fail.

[@mansourbhatti]

Amazing crumb from a straight dough! Brilliant.

[@Joe_Toronto]

Thank you so much, Jack. Your videos are always superb. I appreciate you teaching the concepts and the science behind making different kinds of bread. I just made baguettes for the first time following this video and they turned out amazing! Understanding the science makes me feel more confident making the necessary modifications at home. I just ordered your book...looking forward to receiving it. 🇨🇦

[@spacial2]

Finished. Short cooling and had a taste. It brilliant! To be honest, I found the dough to be rather sticky and loose. Not sure what I did, but clearly made a mistake somewhere. Good oven spring, so it's nice and round. Nice crust. Thanks Jack. You're the best!

[@Bakewithjack]

Sounds like you got away with it anyway Spacial! ☺️👌🏻 nice one.

[@elviramcintosh9878]

Lovely serendipity, finding your channel. Thanks and greetings from Australia.

[@stevenharness2283]

Thanks Jack. Made a batch of four this morning. Nearly gone. People keep eating the damn things. Many thanks. This will be my standard baguette method from now on. I used the baguette trays with a cloth lining for the final rise and baking paper for the transfer to the stone; I don't have peels and this worked very well. Give myself 5/10 for the final shaping, but I will keep trying. Best wishes and may 2022 be a bumper year for you.

[@GrantBakes]

Great video, Jack. Especially love the easy method of shaping!

[@bytesbreadandbarbecue6747]

Great video!! I wish I could show you my baguettes before and after your video! HUGE DIFFERENCE. I have been baking some bread as a hobby for a while, but never baguettes. My wife wanted homemade baguettes for a super bowl party and her crab dip. Man, you saved the day. They came out like perfection, but I did cheat with a baguette tray. Thanks again. 😀

[@Bakewithjack]

YES! So chuffed for you ☺️👏🏻

[@Rob_430]

A great video on baguettes, thank you. I’m a big fan of no knead, which I do for just about everything. I like making breads adding and eliminating steps when I can. I recently ventured baking with a poolish. Comparing that to using my sourdough, which takes more planning. Rob, from NJ.

[@Bakewithjack]

My pleasure Rob, sounds like you’re really enjoying it 🥳

[@abhidc]

Just yesterday I was looking for a baguette recipe on your channel but couldn't find one. What timing! Thank You. 😊

[@dorothythorpe6183]

I am SO pleased with what you have taught me! I could tell I hadn't added enough water at first. Then I understood that my dough was getting fragile (hot kitchen) and adjusted time. This was all mysterious and frustrating a year ago, Jack. My baguettes were very tasty (and the soup was really good!). Thank you so much!

[@Bakewithjack]

Amazing! Nice one Dorothy ☺️👌🏻

[@susangordon1157]

👏👏👏👏👏👏👏👏 Beautifully done Jack! I am encouraged to attempt baguettes! Thank you! ❤

[@dorothythorpe6183]

Perfect timing, as usual. I did my once-a-week shopping today and I want bread with the soup but not for 4 days. Hmm, what to do? Oh I know -- Bake with Jack! Thanks again!

[@Bakewithjack]

PERFECT! Have fun 🤗🥖

[@russellsmith4424]

You are a star! I'd never have thought of baking bread until I watched your video on making a standard loaf. The baguettes I had made in the past never turned out right, but I watched your video and the resulting baguettes were brilliant (if I do say so myself!). I've also made your hot cross buns (delicious) and wholemeal bread that tastes amazing. We don't buy bread anymore - I make it all! Thank you!

[@Bakewithjack]

Amazing, nice one Russell. WELCOME 🤗

[@stevenstordal251]

This was great. I have done exactly as shown, even used a weak wheat flour, and got the same showcased awesome baguettes! Wife and kids in awe! Thanks!

[@Rob_430]

Hi Jack and thanks for the great videos. As a home bread baker, I can do very well making baguettes. The problem is, the crust is so crunchy that it’s hard to eat as a sandwich. I know it won’t be a true baguette the way I normally make them, but would adding some fat and maybe a bit of sugar, lowering the oven temperature make it better using it for sandwiches. I have a lean sub/hoagie roll, but still love the baguette. Actually, I butter the baguette and dunk in coffee, what we did growing up with Italian bread. Regards, Rob from NJ.

[@Bakewithjack]

Yes all those things will help, I would keep the temperature high and bake for less time 👌🏻

[@yogachant]

I just made it and it took no time and bread came out excellent!!! Simplest, quickest and best baguette recipe!!! Thank you!

[@Bakewithjack]

YES Ivan! 🤗👌🏻👌🏻

[@doctorpc4x4]

Your start to finsh vids are the best

[@Bakewithjack]

Thanks Dan, more to come 🤗

[@tonyb83]

Very very good teaching with a little bit of good humour. Thanks

[@JSTpacek]

i have enjoyed the video and am not against you making more baguette's related videos because last weekend i made my first ever 3 baguettes (also sourdough) and I'm looking forward to become more skillful at shaping/scoring baguettes at the weekends.

[@nickdrury4931]

Jack, many thanks for the baguette recipe and method I’ve been waiting for. I’ve made several of your recipes and methods with a great deal of success. If I’m honest I was about to give up my bread making career till I came across you and your teachings. My question I would like to pose is that, there is only my wife and I now at home. 4 baguettes is going to be to much for just the two of us at once. Yes I know I could halve the recipe but with the effort involved it doesn’t seem right. Is it possible to partially bake two of them then, vac pac or freeze to finish baking at a later date? Keep up the great work - your a fantastic inspiration - certainly to me and I’m sure many others.

[@sallyhu5028]

I always make double portions when I bake baguettes because of how long they take - 3 days from start to finish. I give some to family, cut into slices and freeze the rest. They are delicious when popped into a toaster or air fryer. Straight from the freezer, no thawing. Almost as good as piping hot, freshly baked.

[@ib9rt]

No need to partially bake them. Just put the cooled baguettes in a freezer bag and freeze. When you want to eat one, just put a frozen baguette directly on the oven shelf in a hot oven (200 C/400 F) for 4-6 minutes and enjoy a freshly baked baguette.

[@popcorn7657]

Merci et Bravo. Tellement hâte d’essayer. Love the crispy sound of the baguettes. 😘👍

[@onepizzaboy3369]

Thanks for this recipe Jack, I made the baguettes today and they came out brilliantly. Such an easy to follow recipe and guide. 👍🏻

[@Gothic-Arcane]

Hearing the crispness made me instantly happy😊

[@kdenues1595]

You make the difficult achievable. Thank you. You are appreciated!

[@tfwiii]

Great video! I've followed it a number of times with good results. Now that I've got the hang of it a bit I would be really interested to see the 'advanced' home baker's version with poolish and autolyse perhaps?

[@bobmurdoch4719]

Just sitting here enjoying a first sample of my first attempt at a baguette using your recipe. It does not look quite as pretty as a bought one, but it is as crunchy and tastier than a bought one. Thank you Jack

[@rllewis]

Finally I can make great baguettes. I've tried so many other recipes. This one is the best. I added sugar and a little more salt and I bake it as long as I can without burning it. I've finally achieved the elusive brittle crust. Is there a difference between "strong bread flour" and "bread flour". I can't find "strong" in my area.

[@Bakewithjack]

Probably Robert, but “bread flour” will be fine… sounds like it already is! Keep it up ☺️👌🏻

[@MDRedwood]

Brilliant Jack, it worked as you said it would! Thanks

[@Bakewithjack]

Amazing Mike ☺️👊🏻

[@tokolosh11]

Excellent tutorial as always Jack. Thanks for sharing your knowledge.

[@RalfyCustoms]

Hey Jack, I'm back after a break, not from you, but from home baking, thanks for sharing buddy and big love to you and yours

[@Bakewithjack]

Welcome back :-)

[@downside1237]

I haven't baked in at least 10 years.. But within the last 8 months I've been watching culinary exploration and this channel. There is a poolish version from culinary that I'd love to try but setting myself up for the times schedule wise seems tricky for the time being. However I bit the bullet and made this at home. My razor skills need sharpening but they came out crispy, delicious AND with the most open crumb I have ever made. I have Philip and Jack to thank for the encouragement to be motivated enough to try again. thank YOU guys for not giving up where I did and for putting it in consise layman's terms without the extra verbose chemistry/biology class. I would like to try adding malted barley syrup to the mix what do you think?

[@jwpclarke]

Superb! Thanks so much for your guidance, crunchy perfection on a plate!

[@RevuitNet]

Jack you are a legend and these videos are actual gold! The question I have though… this video highlight no need for poolish or preferment but does this enhance flavour, texture, crumb structure etc if you add that?

[@maryannrecht7605]

Loved your demonstration lesson jack, clear and concise directions. Will try. Thanks, Marianne, Chicago