The Easiest Actually Good Baguette You Can Make at Home

[@BrianLagerstrom]

Get 10 extra trees planted in your name when you subscribe to Klima with this link klima.onelink.me/GVvD/brianlagerstrom and use code BRIANL10.

[@shitlista4283]

What about gluten-free baguette but without prepacked bread mixes because they are so full of starches (tapioca, cornstarch and the rest of the unhealthy empty calories)?

[@BrianLagerstrom]

I'm working on a good gf bread recipe. It's not there yet, but i'll share when i nail it.

[@YannisManesiotis]

sorry for replying here with something irrelevant but I wanted to ask, is there any issue with reducing the salt? I followed your recipe to the t and they came out looking really good, but they were very salty for my taste. If I'm not mistaken you use something like 2.9%? I make my pizza dough with 1.5% - 2.0%, could I go for this little salt?

[@sayurisamarawickrama709]

@@YannisManesiotis My prob too. I tried his Cinnamon Raisin Bread and it came out amazing. The only prob was a little bit too salty for me. So I decided to reduce it the next time. But still loves your recipe Brian.

[@jwenting]

another scam app... Hope your bread is not a scam.

[@edhenderson1865]

This technique is truly as you described. And it is presented in the most clear and concise way of making bread. I taught culinary for 20 years, but always sucked at baking. You’ve inspired me to tackle baguettes today. Thanks

[@jeffreyknight851]

Fantastic recipe and worked flawlessly. The only issue was eating 2 baguettes and a stick of butter in one sitting. Thanks for the good work. Please keep it up!

[@dianegougelet1829]

😂 I hate when that happens!!

[@yukiiimmiii]

hahahahha

[@jcjordan5600]

Heads up to anyone who was trying to make this on a time constraint, it does not take 3 hours. Just the recommended times with proofing and rising add up to nearly 4 hours.

[@krisztianwirsz3612]

It's not the recipe that has a problem but our lifestyle. What is 3 or 4 hours? It should be no problem but I understand you.

[@gp7110]

Made josh weismanns in 2-3 hrs

[@Sasha-Sabelnikov]

@@krisztianwirsz3612 the recipe is the problem because it’s not true timewise. I am so thankful for heading me up with the actual time calculated from video due to my schedule cannot afford one-hour-there-and-back.

[@libertynindependence]

30 + 210 + 30 + 30 that's where I stopped counting. Probably 3 min mark.

[@Mark-uf2gv]

Yeah, I did not account for the last hour to hour and a half proofing before baking. Was hoping to have this bread ready for dinner, nope!

[@TheEvie202]

I really appreciate that you don’t need fancy cookware and single-use gadgets to make the baguettes! (Baker’s cooch cloth, lame, specialized baguette tray…) Thanks and greetings from New York City!🙏👍🏼🇵🇷🗽😋

[@ThatGuyThatHasSpaghetiiCode]

That's the puerto rico flag

[@lagoya]

This is my new favorite bread recipe. My previous fave was Japanese milk bread but I needed something egg-free but still soft for my 1yo who is allergic. My gas oven burns kinda hot so I reduced the baking temp to 425° and I use parchment paper to cover the loaves for the first half of the bake. Turns out perfect!

[@bridgetmokaba]

I made this today, though my dough was a bit sticky it still turned out so well and crunchy. This was so easy to make thank you

[@ehudriven6697]

I like to try out a different baguette recipe every once in a while, this is definitely the best one I've tried yet.

[@jancorwinenger8083]

Made these baguettes today and they turned out absolutely amazing. Te crust and crumb were perfection. My scoring of the loaves, not so much. Will work on that by making more baguettes 😎

[@tanyasealark]

Hi Brian I made this bread last year and loved it! Never made 🥖 before. We are having a bad ice and snow storm here. The stores are either closed or out of stuff. This saved me money and cured boredom. I hope you realize you’re doing much more than teach us recipes with your videos. A million thanks 🙏

[@matteframe]

love seeing these techniques that don't need a stand mixer... finally getting better at pizza/bread making

[@BrianLagerstrom]

There are very few doughs that you can’t mix just as well with hands and folds!

[@isitdoneyet9878]

@@BrianLagerstrom 100%. My stand mixer collects dust. There's something so satisfying about hand kneading. I miss it when I don't do it.

[@matteframe]

@@BrianLagerstrom and autolyse FTW!

[@Taricus]

Or a food processor.... LOL! My favorites are the ones who are like, "This bread is simple and delicious! It's going to become a family staple of yours and you're going to want to bake it everyday, and I'm going to teach you how to do it! It's so easy!!!" and by the end of the recipe, they're like, "And this is my specialty wood-fueled stove that I had my husband build out of pottery bricks that he hand-made himself in our backyard..... I leave the link to the blueprint for the stove in the description down below.... It really makes this bread taste so much better.... You'll need 3 cords of cherrywood and stoke that up to what I would call a medium flame...." Meanwhile, you're watching like: @_@ LOL! because it suddenly became impossible to ever use the recipe LOL!

[@IDontRlyKniw]

I baked these baguettes around 6 times now and this recipe never fails me, I always end up with amazing looking and tasting baguettes

[@candicehoward7778]

Literally perfection! I made a double batch to fit in my 7 qt kitchenaid and we can't stop eating them. The instructions are so thorough and you can see each step, which is so helpful! I've baked a lot but wanted to venture out into more breads, can't wait to try your other recipes!

[@BrianLagerstrom]

Glad to hear that it’s working for you!

[@outsider6421]

Thank you, Brian, for your recipe, your instructions. You are a great cook! Bravo, Bravo to you, Brian!

[@wildflower3302]

I've learned more effective techniques about bread baking from you than anyone else. I picked up a few more in this video. I bake all our bread now, and come up with some fabulous loaves! Thank you for sharing what you know in a very fun and easy to incorporate way!

[@BrianLagerstrom]

Thank you very much for watching, and for the nice comment. I’m so happy you are learning something. Cheers

[@mattymattffs]

I had been making sourdough for ages, but it was always a hassle,a mess. One of Brian's videos was just like use a stand mixer, it's fine. Competent changed everything

[@knightsofneeech]

Totally agree. He's wonderful

[@maryanne1367]

Totally agree - I mag the dog 3-1 bread - for the first time making bread! And I didn’t work it enough (I don’t have the equipment) but it turned out damn good! And stayed fresh for a few days! Thank you thank you - I had never heard of a poolish and I have never gotten so drunk smelling yeast

[@jambosuss]

Yup, I've been baking B tier big dog loafs for a while now, I just can't buy shop bread anymore. I do batches of 6 and freeze 5 and just take it out the night before when i need more

[@spencerkravis8635]

Was a little hesitant as I’ve never made French baguettes before, but so many of Brian’s baking recipes have turned out great I decided to give this one a try. They turned out amazing! Life ended up getting in the way so I had to fridge the dough before the final shaping and rising so it got a 48hr cold fermentation, and I baked them on parchment paper that was on a preheated baking steel. The crust came out with tons of tiny micro bubbles and straight out of the oven is shatteringly crispy, they are absolutely delicious with the butter and ham btw

[@jeffhowerton1148]

I’ve made your other baguette recipe 3 times in the last week…. People kept taking them! They are amazing!

[@BrianLagerstrom]

Thanks for trying it! Glad it hits.

[@muktovlog8496]

Thanks 👍

[@dyazkiprit]

pen nggawe ra duwe tepong hiks 🥲😢

[@michaelwithrow5679]

@@BrianLagerstrom what recipe is this? I need a great recipe.

[@adamleetucker3964]

I’ve been working on French baked goods for the past 6 months. I’ve mastered petit fours, choux, and the infamous macarons. I gotta try your baguettes and crescent dough! They look so beautiful and you’re so talented!

[@ApertureAce]

Best baguette experience is making homemade garlic butter mix (with minced raw and powdered garlic) slathered on both sides of the cut open bread, and then finally topped with dry whole milk mozzarella and baked. So damn delicious! I love serving it as a side for my hot chicken and sausage gumbo, brings me right back home for the warm and fuzzies.

[@ross6000]

Brilliant! I appreciate your precision (weight/grams, not volume or quantity). I wish all recipes complied with that basic standard.

[@briancapo123]

This is great! I spent a whole weekend making some baguettes and while it turned out well it wasn’t worth the effort. This seems way more reasonable!

[@BrianLagerstrom]

let me know how it goes for you!

[@santolify]

I love how you thoroughly explain each process.

[@simplyluxly9426]

225 grams warm water 350 grams bread flour *(mix together briefly before going in with a wet hand, until combined)* 10g salt *(cover your bowl and set it aside)* 8g yeast 30g warm water *(stir together)* *_LET EVERYTHING SIT 15 MINS_* *(add yeast mixture to dough)* *(use a wet hand to mix the dough)* *(leave to rise for 2 1/2 hrs, checking in every half hour)*

[@karenohayon5004]

Ca vient de sortir du four, j'ai fait 2 fois la recette, ça m'a fait 5 très belles baguettes, elles sont superbes ! Magnifiques, croustillantes, moelleuses dedans, goût de folie ! Par contre, je baisserai un peu le sel la prochaine fois, genre 8g au lieu de 10. Ou peut-être ajouter une cs de sucre... Merci et bravo !!

[@elizabethcomfort2763]

Made these today! however, I was misunderstanding the time - expected 3 hours total - yet closer to 6 hours. The additional 90 minutes after the 2nd stretch got me! I thought that process was a total of 90 minutes. Did I get that wrong? Total proofing ended up 4 1/2 hours. the crunch, texture and flavor all on-point! yum!

[@danecaldwell9470]

So glad I read your comment! It’s 2pm and I was thinking I could make it in time for dinner!

[@franckvincent5190]

You didn't get that wrong. he clearly doesn't understand how time works ...

[@solomondenning]

Yeah I could say that I was fooled by this too. I started at six expecting to have a good late night snack. I did get a late night, but I guess it was a midnight snack 😂

[@Scottinqc]

absolutely love this recipe. Third time making it in as many weeks. Product produced is MUCH better than storebought in my area, so having access to good bread is wonderful. Its a bit of a time sink, but in the end the results are well worth the effort for something edible

[@vietd.3575]

I love that you shows us how u can do this kind of stuff with the hand, many other cooking youtuber just say can do by hand but they never show it. Some of us folks want to do certain recipes but are afraid that they fail, because they dont have the "right" equipment. So thank you for wetting Our hand for us. PS: love the wet hand shot, looks very menacing xD

[@fishtailfred8686]

I was given a very nice stand mixer for Christmas, I hardly ever use it, I have yet to find something to make with it that makes any sense. Bread in particular is just way easier with your hands. The two most used baking tools I have are a portion scale and a bench scraper.

[@scriptrixdeo]

@@fishtailfred8686 In my experience the best thing to use them for is whipping things like meringue. Has a lot more power than a hand mixer and makes it insanely fluffy. But when it comes to bread, the hand is the best tool!

[@ckee8437]

I had to part with my stand mixer in a move and was afraid my baking dreams were destroyed...nope! I do love that my hand mixer has dough hook blades, it helps ease the process when needed

[@dmittie9761]

I'm trying this out tomorrow. I usually make my bread in a dutch oven to get that nice crackly crust. I love baking our own homemade bread, it beats anything I can buy in the shops and we love it. Thanks for the great video, I appreciate that it's just straightforward information.

[@ehm0315]

I just made this with AP flour! The first attempt was a bit too wet, but when I halved the water that goes in with the yeast, it turned out perfectly 😊 who knew making baguettes was so easy?!

[@yogesh193001]

Made the same mistake

[@gillianrosefarley]

Hey! Same thing here!! 😊

[@lunaviolet8696]

what did you do after

[@captbobwoods99]

Did you have to start over or did you just add flour to? I’m kind of lost on what to do here.

[@kett5320]

so 15G of water instead of 30G?

[@kimmagee7664]

Amazingly Perfect! I'm Amazed, I Honestly Skipped The Video Before But This Is Spot On For A Home Beginner Cook Who Doesn't Have The Money (Moi) Really To Spend.

[@joynerrperez]

I made this recipe yesterday using 1/3 whole wheat flour, but otherwise followed the instructions to a tee. Absolutely delicious and this was the best crust I've ever gotten in 5 years of baking bread at home.

[@lenagoruk6015]

Excellent video! I made outstanding baguettes, using your recipe and substitute dry yeast with fresh pressed yeast. It takes quite a bit of time, but so worth it! Thank you!

[@askmiller]

I tried this and for whateve reason, my dough was way more sticky / wet compared to yours. I think my kitchen scale might suck or something. like they didn't want to really roll during shaping because the bottom kept clinging to the board. Eventually I was able to get them into the right shape. Going to bake them soon, a little worried. EDIT: it didn't turn out :( They're not horrible, but they stuck to the knife and my hands when I tried to score them. After I got the "cuts" they quickly closed back up because of how stick the dough was. My guess is there was far too much water somehow or not enough flour.

[@ashleycollier5091]

@Leon Hansson 7 Tågaborgsskolan same! I know my kitchen scale isn't off that much because I compared it to an older one I had. My meat thermometer for the h20 temp can't be off by thaat much either. I followed his recipe to the T. Yesterday I did it in with the standmixer and today I am trying mixing by hand. Same thing as yesterday. I kept scrolling to find someone who had trouble. Glad I wasn't the only one. I have no idea how he would go from a shaggy mass to 30 min later being an elastic dough that didn't stick to his hands and he easily shaped into a neat ball. I even set the temperature in my apartment to 70 degrees..

[@ashleycollier5091]

@Leon Hansson 7 Tågaborgsskolan I thought I had figured it out with my yeast being old. Haha! I used King Arthur bread flour and I think that's like almost 13% protein. I added some extra time during bulk ferment and extra folds on my second try with the recipe. The dough still wasnt the way it should be, but my finished product did resemble baguettes..I haven't cut in to see the crumb or taste yet which will be the real test. Haha. Thanks so much for your reply!

[@marriatk2776]

Use 15g less of water mixed in with the dough or 15g more flour mixed in with the water at the start. I use all purpose flour so it was sticky the first time.. when i used less water it was 👍

[@KellyLira]

Brian, I made this last night (my first time making bread, besides your garlic knots and sheet pan pizza) and it turned out great! My husband and I used it for a banh mi for dinner! Thank you!

[@Abelhawk]

Man, if I didn't see that loaf come into being with my own eyes, I wouldn't think it was possible to have such a beautifully shaped baguette. This recipe was definitely added to my bucket list!

[@elizabeth3405]

You make me believe that I can actually pull this off and I like that 🥹. Used to bake white bread with my mom but was never able to achieve mom’s results and since her passing, I haven’t attempted it again. I think your recipe/instructions are easy to follow and motivated me to try baguettes! Thank you for the inspiration and many blessings 🌺🌸💜

[@johnballmore5484]

You're one of the few foodfluencers which recipes I actually make. Can't wait try this one! Keep posting Brian.

[@BrianLagerstrom]

Thanks John. I hope you try it soon

[@SandraLovesSun]

nice compliment but foodfluencer? please no lol cook or chef always has been great titles

[@dmwill1]

Thank you!! I have made so many recipes on KZbin and I just wasn't finding "The One". I'm so incredibly picky when it comes to bread. Bread is a cheat for me, so it has to be worthy of the cheat. This is truly a beautiful loaf of bread. In my opinion I would say the texture is as near to perfect as one can get. I will admit, I was getting a little annoyed with how many times I had to let it sit and go back. Absolutely worth the time! This will be my go to recipe from now on. Even my kids admitted they were trying to be nice up until this point. They actually had multiple slices of this on their own without my offering.

[@brettmoore6781]

Love how much content you're putting out! I get pumped when I see you have a new vid!

[@BrianLagerstrom]

Hopefully you are liking it all!!! Thanks for watching

[@brettmoore6781]

@@BrianLagerstrom Always love it, man! Just don't burn yourself out!!

[@Vee.girl.]

OMG never made bread b4. Moved to a new town. Bread is horrible here. Brian saved me. After some practice, I've perfected this. Sooo good. Thank you!!

[@typhanygrier]

This baguette recipe rocks! Fist try and I hit it spot on. Awesome outside crust with a tender chew! It’s a favorite in my book!!!! Thanks Brian.

[@ginachal7634]

I just made this today!!!! I luv it! It is so good, finally found my perfect baguette. Thanks Brian, for being such an excellent teacher … keep doing what you’re doing! Looking forward to your other recipes.

[@Shadomossis]

Sooo i have a few things to say here: First of all don't put salt on anything without mixing cause salt basically kills and burn everything even more when you use "liquid" yeast like here, it'll aleready help the salt to melt. Second, an Autolyse is minimum 30 min, before that nothing much happen so waiting 20 minutes is like doing nothing at all Third, don't pour yeast on salt cause salt kills yeast, so after the Autolyse, add the liquid yeast, mix a bit, then add the salt slowly it'll work much better I'll finish by saying that spraying water on the baguette is a nice idea but you can just put a bowl filled with hot water on the bottom of the oven during the entire baking proces and you'll get the same résult

[@Shadomossis]

@@yassia1106 basically it might burn a little bit of the particles in the dough but it would be nothing important so, I'd say nothing particular

[@pravanik]

I keep learning every time I make these and I've finally nailed it! Bry, thanks for making an amazing video and wow, the taste on these baggies are PERFECTION!!! Beautiful crust soft and yummy inside. Just finished a couple with our lasagne 👌🔥🔥🔥

[@kimw7433]

I thought I knew how to bake until I watched you. You're very talented, personable, and funny. I have enjoyed your videos. Kudos to you and your wife because my guess is that she's your number one fan and keeps you in line.

[@HarunaMaurer]

I've wanted to try your more complex baguette recipe but decided to try this beginner recipe first and I DO NOT REGRET IT, I won't even try your other recipe hahahaha!! It's the best recipe I've ever tried and it's so delicious!! I always thought my oven could be a problem, because the other recipes i've tried the baguettes werent as crunchy and the white part was dense, like a simple white bread. Thank you!!

[@xSunshinex4206]

A generous amount of salted butter, a generous number of slices of a delicious hard cheese and a few slices of freshly cut red bell pepper 🧀 Coffee, black☕ to go with it. Heaven on a plate 🌻 Will definitely try this recipe, as I am growing tired of the store bought baguettes. Thanks 🥖

[@brendanbassmann]

I’m gunna try to get some rye in there for a pastrami sandwich

[@TetianaKomarova]

Brian, it's really brilliant. Thank you so much. You just return me to life today. Bst regards from Manchester, from Kyiv lady, born in Lugansk... Going to bake it right now ✊🇺🇦

[@katarinamarinkovic8661]

This video was so great Brian! As a home baker I am always on the look for new techniques and this is exactly what can help me! Thanks a lot!

[@JayyyD12]

Wow, just made this right now - excellent!!! We love bread & esp. baguettes - mine and my husband’s favorite. This came out so good! Thank you for sharing this.

[@greddawn]

It's my first time making bread, I followed your recipe and made the best loaf I've eaten in years. Great work on the instruction and video, and hope you have continued success with your productions. I will be watching all of them!

[@johntc8840]

Oh, that crust right out of the oven is insanely good! First thought was this is so good. Second thought was I hope I have some left over for croutons.

[@timkellyD2R]

Brian I fell in love with your baking techniques and efficient use of gluten formation over what is probably obscure to most people. I am a native of the Chicago suburbs. For years I have sought a roll recipe that can stand up to a "wet" Italian Beef. I thought I would never succeed until you came along with just what I needed. Thanks so much.

[@MrDavidc]

I first had a baguette, during a trip to France in 1962 and enjoyed a jambon sandwich. Then, in 1969 I returned to South of France, sleeping in a van, with 2 friends and when we had little money, waiting for a job grape picking, we survived on tomatoes and baguette every day, every meal, for 4 weeks. By the way, how do you make it last, if you don't eat all on the same day? I put in a plastic bag, but it goes soft.

[@georgearnold356]

So this is the fourth loaf of yours that I have baked and it is by far my overall fave! My mouth did a happy dance! I can't get the ciabatta to work for me, I have no clue why, and it's so time consuming. The Italian Beef loaf and the Cuban loaf are also great. I just opened up my own soup and sandwich place in December and was using bought in breads. Even though I had baked breads professionally in restaurants it never occurred to me I should do it here. I was all focused on the soups and meats. But, watching your videos encouraged me to get back to the bread baking and it is now my favourite part of the job. I also make your apple fritter recipe here too. Thank you for what you do here. Appreciation from another chef from Chicago. You've re inspired and old dog.

[@Assistyou]

Thank you Brian, your video really helped me create my first Baguette. Out performed my countless Challah creations. Now back to arduously pampering my first attempt (and 7 days in) at making a sourdough starter...Arg...g..

[@audreystevens4505]

Wow!! That's exactly the texture I was looking for! Crispy/chewy and perfect for sandwiches. Nowhere I go have baguettes like this, so I'm going to make them myself. Thanks!

[@thenders]

Question: When you do the strength building folds, is your hand wet or dry? I'm not sure if you're using the "soaking wet hand" just for the initial mixing, or also for this. I'm making this today, and when I did the SBF just now the dough seemed stickier than it does in your video. My hand was dry, though. Anyway, thanks for all the great recipes. You're one of my go-to food KZbinrs these days.

[@Bo_Lew]

Question for you, Brian: If I wanted to leave this dough in the fridge overnight at some stage, when would that be? Before the final rise, or just after, or . . .? I've been making focaccia and Tartine-style (poolish based) breads thanks to your vids, and parking things in the fridge overnight has been really helpful in terms of time management. As always, your tutorials are so good!

[@brianbaker5937]

Hi, I'm a different Brian. I would suggest leaving in the fridge before the final rise (or sometime in the middle of the final rise). Once you remove from the fridge the next day it will need time to come to room temperature and then begin to proof as it was before. Cooling definitely slows the fermentation (and adds flavor!), so give it some extra time after you take it out! Hope this helps!

[@Bo_Lew]

@@brianbaker5937 Thank you, other Brian!

[@C00ltronix]

I am mostly with Brian from above. Typically I make dough for a few baguettes. Put the dough in the fridge in a raising stage. Then shape one (cold) when I want one, and let it get to room temp for the while, maybe 30-60 Minutes, then bake. You can keep the dough in the fridge for a week and can have fresh baguettes whenever you like one.

[@EdibleEcology]

@@C00ltronix oh man, now im going to have baguettes every evening!

[@Ambister]

So in regards to the video, that would be after the final strenght building fold?

[@paulsterx]

Seems like a great recipe but I have one gripe. You say at the start it comes together in about 3 hours. I make it at a minimum: 15 mins + 30 + 30 + 90 + 15 + 60 + 30 = 4.5 hours for proofing and cooking time only, plus say 30 mins for prep, folding etc, so 5 hours total! Started at 7pm tonight but once I realised it’ll be 1am before I’m taking them out of the oven I think I’ll be sticking it in the fridge overnight and finishing tomorrow! Still can’t wait to tuck in though 👍

[@nickykarlen7721]

Great explanatory video and I love the use of a cover on the bowl and pan on the loaves instead of saran wrap. Mine are in the final proofing stage but I did want to ask why my dough seems so wet. It's hard for me to de-gas and shape because it's overly sticky unlike your video presentation. (The weight was 605 g as you mentioned.)

[@joventeng8963]

Same lol

[@ksoosk]

Same for me. I used AP, perhaps it was that. Then changed to bread flour. Still same sticky consistency.

[@roshialmas4221]

Today i made ,it comes out soooo good thank u 👏👏👏👏👏

[@f3f3luvz]

I tried this recipe today and I must say it came out great! It does take a couple of hours but it’s worth it. I baked mine for an extra 2 minutes since I like my baguettes super crunchy. I will definitely be making these again!

[@_cherrydanish]

hope mine also comes out great :D..,!

[@zuraidahkassim1359]

Hi there. I m kind of scared to try to make baguette. But after watching your video i think i will give it a try. Thanks for the tutorial.

[@smygiz]

"So for this Beginner Baguette you'll require a masters degree in Baking"

[@SebastianRasmussen-i9z]

So for this beginner baguette u'll get a masters degree in bakin

[@Roz5356]

Not really an easy baguette

[@rezanami7726]

I just baked it and it turned out amazing thank you so much ❤️

[@Cardthulhu]

If you leave your pre-shaped dough in their initial rolled up state instead of rolling them into balls after, it'll be easier to do the final baguette shaping. You're more likely to get a log that's more uniformly shaped without fighting with the dough as much. Clearly it's not a huge issue here, your baguette looks good. It's just about getting a uniform shape more quickly, which makes more sense when you're cranking out 50 of them in a morning lol. My baguettes are a bit longer and thinner than yours. 500 grams stretched to the length of a board, which is about the same size as a full commercial sheet pan.

[@sallyhu5028]

Great point about leaving the pre-shaped dough in the initial shape ... have been doing that for quite a while. As soon as it becomes evident some steps are not only unnecessary and a waste of time that lead to potential mistakes, it becomes easier to improvise.

[@JustineWiniker]

When I was in Paris, the dinner rolls were ridiculous! The crust could break a window, but the inside was so soft and fluffy! 😋

[@ruthmiller5588]

I've been baking homemade bread for almost fifty years. Until I watched this video I'd forgotten how much fun, easy to make and tasty baguettes are. Thank you! I'm making bread today. I think I'll make some baguettes!

[@Grace79283]

Does he have a recipe using cups instead of grams..thanks

[@wonton5656]

@@Grace79283 theres the measurement in cups in the video description !

[@grimmreaper1640]

Just made these and they turned out awsome never made any kind of bread before, thank you for the recipe and techniques, your videos are amazing

[@BrianLagerstrom]

Thanks dude. Glad it worked for you.

[@Michele_Ana]

For anyone who wants to use an active starter with this, I used 133g of a 1:1 and let it rise longer and it came out well!

[@IvaViper94]

Love this kid ❤ and what he does he does ever so well 😊

[@mattiaswiikman9605]

Made your robust massive breadloaf a few times now and the kids absolutely devour the whole thing. Testing this recipe for baguettes today! Thanks for great tips and recipes!

[@jaredandallie1681]

Thank you for this recipe!! Turned out amazing!!!🎉

[@schwieberts]

I consider myself a introductory bread maker even after making at least 100 loafs. Not yet it's one I consider tough to get right but your recipe got me there. Unfortunately it wasn't a shaggy as I expected in the entry stage but ultimately it came out great. Any suggestions for next time to keep it from getting too dense.

[@robertlavigne6560]

I came here for research, and I have learned quite a lot. Thank you for making this bread not so overwhelming, Debbie PS, my grandma used to make me the best sandwich ever, buttered bread with ham. Guess I better bake a loave

[@roberthuppe1864]

I repeated your baguette recipe yesterday again. The crust was spot on like you say in your video. We ate some of it with Swiss Cheese Fondue and made great sandwiches. My teens love it and want me to make them more often. Thanks!

[@dessykusbandi6515]

The best recipe, I've tried it and perfect! Thanks heaps ❤

[@sunflower9387]

Ive wanting to make this bread for my husband for a long time. I've made regular bread, pizza douugh, and cinnamon dough. I hope i get the hand of this one. I came to youtube searching. Your video was the second on the list. I will be trying this soon. I hope it comes out as good as all these comments are saying 😊 🤞🤞

[@benrobbins6957]

Made these a couple days ago, and we're making a double batch again today. Our kiddos DEVOURED them. Thanks for such delicious recipes B-man!

[@Sabrina_Jess143]

i live in a city where there are no Baguettes, and we needed one to make Bruschetta for our cooking performance, AND THIS HELPED ALOT

[@user-wq7jj9zr9r]

Business opportunity is knocking at your door. I'm 63 and think back about all the times I had the aha moment and never followed through. No guts, no glory.

[@gc0076]

Yo B-Man, another great video! Your bread videos have increased the quality of bread from my kitchen. The foil pan technique is genius by the way. I split the dough into 3 loaves and used them for steak sandwiches, the family loved it. Have you thought about an online bread class?

[@101marsi]

Thank you!! I’ve tried different recipes but they usually do the stand mixer and not sure if that’s why my bread wasn’t coming out well. But my bread finally came out perfect with this!!

[@evelynly887]

AMAZING recipe! It looks so good already and I havent even baked it yet! However by the way for those thinking that this recipe will take around 3 and a half hours like said in the video, IT DOES NOT. Make sure to start early to make sure you can get the bread out of the oven. I started at 4:30 and I think ill end probably at 10-10:30 pm 😅

[@AnimatedStoriesWorldwide]

Yeh was about to say, when he promised "getting bread in 3 hours" and then it has 3 resting times, one of which is already 3 hours.... Lying youtubers...

[@B3D5X]

Yeah I started at 3:30pm. It's 8pm now and I'm halfway through the final proof. Definitely start early.

[@anuxoxo6017]

Wonderful recipe❣️ Thanks very much. Best wishes and blessings from Canada 🇨🇦

[@liamdegnan5949]

Already making this for the second time. This is the perfect thing for me. I like to have bread to use for sandwiches during the week - this is absolutely dope! Thanks Bri.

[@tsitsidzumbunu2149]

Amazing

[@erikm9768]

Doesn't it lose its appeal after a day though?

[@ggundercover3681]

@@erikm9768 can't be that picky bro. but i think bread is usualy good for at least 3 days.

[@mariatadle8878]

Just made this bread !! So happy .. please more bread videos !! I love your content 😊

[@guntassingh9432]

Man I love these kinds of recipes! I wanted to do your older recipe for baguettes, but I don't have the tools, so this recipe is a lifesaver!

[@TheEvie202]

My best baguette experience was in Cannes France at a sidewalk cafe. Had a sandwich called tranchette(sp). Amazing! Greetings from New York City!👍🏼😊🇵🇷🗽😋

[@ACHu-cm6if]

This is now my go-to baguette recipe! I add 8 -10 g of malt powder (purchased this after watching Brian's traditional baguette video). The results are always outstanding. Thank you Brian for your videos!

[@YankeeinSC1]

I offset my carbon footprint by diluting my used motor oil with a little gasoline when I start my plastic rubbish disposal pit fires.

[@sallyhu5028]

Thank you for this updated video. Shorter - and sweeter - than the longer one from a couple of years ago. So in that way, much easier for beginners to follow. I have been using a combination of Patrick Ryan's recipe (70%) and your previous video (30%). The rich flavor that comes from the longer fermentation period is amazing. Wish you had shown how open the crumb was. Also, that you had talked about the flavor/taste of a baguette made in a few hours instead of days. PS Guess the scoring is intended for beginners but it's usually done almost on a vertical line, not almost horizontal. The baguettes look great but they remind me of the ones I see at the supermarket, not the ones I practically lived on in Paris.

[@amberguderian3134]

Great instructions but don't be deceived by when he says it comes together in around 3 hours....its about 5 hours with bake time. Started it a few hours before an event hoping to bring them, but they were not nearly ready in time.

[@robertleal348]

Best use of a baguette, in my humble opinion, is the Vietnamese Bahn Mi sandwich!!! Thank you for your videos!

[@CoDJuggalo3217]

Okay I'm not going to lie, mine came out really bad. I've made so many loaves of bread in the past and this recipe just did not do what I needed it to. I'm still going to try again though

[@spark0girl]

I was just thinking I felt ready to tackle your baguette recipe yesterday! I’m so excited to try this intro version 🤗

[@DiDiLark606]

why do you add the salt before adding the yeast? Doesn't yeast's rising get hampered by salt? Your demos for bread making are so spot on! Thanks so much.

[@PretzelPup]

This is now my go to for baguettes ... thank!

[@Vee.girl.]

Thanks!

[@ColetteJoseph-jb4fz]

You did an amazing job