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.

[@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)*

[@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

[@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.

[@Vampyresdontdodishes]

Made these today and i have never made such a high quality bread before! The crust was on point and the crumb was perfection! I would say I needed to add a touch more flour as my mixture was very wet and I let my dough proof about an hour less overall per humidity level and I see what he meant about overly chewy crust if overproved. My lesson was to watch the volume and not obsess over time when it came to rise. Devoured both loaves with butter and jam!

[@davewicker9147]

I cannot thank you enough for this recipe. Being a person that loves bread as much as I do I thought what the heck I should try making some. I tried every rustic no knead bread recipe on KZbin and everyone turned out soggy no matter what I did. I made this recipe once and they turned out perfect! Thanks again!

[@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

[@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!

[@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?

[@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

[@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!

[@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.

[@luck13swr]

This was so good! Thank you so much for this recipe & helpful video. The recipe was spot on. Although it took all day it was the best bread I’ve made at home. So worth it!

[@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!

[@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

[@RWPTS13]

I made these today and they turned out amazingly well. I’ve made other baguettes recipes from videos and the crust is never at crisp and snappy as this was. The interior was soft and moist. Seriously a winner. I will be making these many more times. Thank you Brian!

[@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!

[@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

[@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 😂

[@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

[@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.

[@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

[@mestep511]

Old man who messes in the kitchen and making this crusty bread was a dream come true. Turned out beautifully. Thank you very much.

[@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

[@lucycaro6131]

The best sandwich I’ve ever tasted is a french baguette with goat cheese, jelly, freshly sliced prosciutto, and arugula. If you’ve never tried it, you should give it a go. I was skeptical at first but it’s amazing. The sweet compliments, the amount of saltiness so beautifully.

[@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.

[@ceciliemortensen2158]

Just made these - the tase just like from a professional bakery!!! 🎉 It took all day, maybe 5 hrs, but extremely tasry!!! Will make again!

[@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..,!

[@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.

[@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 🙏

[@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!

[@joaniemarjoriemarriott342]

Yes thank you for sharing the autolyse technique, I've used this for years along with adding the salt in a step after autolyse has been active for a while. Works well for calzone dough which has to stretch around generous fill contents.

[@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.

[@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!

[@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.

[@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!

[@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

[@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 😎

[@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 !

[@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.

[@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!

[@outsider6421]

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

[@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.

[@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

[@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?

[@stephanieaucoin9043]

I absolutely agree with many of the comments here. This is one of the few times my product looked the way it was supposed to every step. Thank you!

[@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!

[@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 !!

[@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!!

[@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

[@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.

[@ross6000]

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

[@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!

[@PutnamBrew]

Just came here to say that I just made these and compared them to the technique I’d normally take to make baguettes, and they came out phenomenal. Did a side by side tasting and these were the clear winner. The crust was perfect and not overly hard, the crumb was tender and light! Will be making it again!

[@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!

[@johanfallstrand6476]

I was a bit worried at first because my dough felt too "hard" and saturated with flower, but man did this turn out amazing or what?? Holy shit man. To think you would be able to make such a great baguette at home? Super thin but very satisfying crust, and yet so airy and fluffy on the inside (but not underbaked). I hope everyone who's watching this video really take the opportunity to make this. Very well done Bri! I love your videos and recipes.

[@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!

[@gennyjon913]

Great recipe! Adding the yeast to all the water before adding it to the flour will save “squishing the dough” to incorporate the yeasty water. Use less water if using all purpose flour.

[@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!

[@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!

[@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?

[@mokomoko4970]

Thanks for the baguette 🥖 amazing recipe and useful, clear information you provided. I made 4 baguettes, I have to say they were really delicious 🎉 . No complications at all at making it. ❤

[@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!

[@weaponson3-158]

Brian you are the most entertaining bread teacher without too much mumbo-jumbo. Thank you!!!

[@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.

[@loki_tha_god]

I love the foil pan for steaming technique .. i can't believe i never thought of that!

[@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.

[@nagen_tm]

made these today and wow! first attempt was i think too wet and so turned out flat.. but then made it again and it turned out just like yours.. great recipe!

[@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.

[@MinaMoulaye4ever23_and_free]

Packed full of info to help better our understanding of how dough even works and what things you can do to manipulate it. Awesome video I might give this a try! 😁

[@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!

[@JayPFrancis]

Thank you so much. It was a spectacular result. I wish that I could share photos. Following the instructions precisely yielded two perfect loaves. The only change I will make is to reduce the salt by switching to Kosher salt from a saltier sea salt.

[@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 👍

[@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.

[@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.

[@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

[@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.

[@susielichty7220]

I made these today, following your instructions to the gram They turned out so good! perfect!

[@sarahorourke177]

Wow love it! Great job🙏I will make today for tomorrow's Mother's Day Celebration. Thank you for sharing🙏

[@randomaccount759]

I tried/ am trying to make this and it went from baguette to focaccia and a gooey mess in the oven, love it and the the amount of time I put in this, yay

[@BrettSmashy]

Two years on, ain’t nobody got extra money to give to some random company to “offset their carbon footprint”. Buddy, making my own bread, my own cheese, my own jam & jelly, etc… IS HOW I OFFSET my carbon footprint. 🤦‍♂️ I will say this, THANK YOU for marking the Ad with it’s own chapter to I can skip that. RESPECT! ✊🏼 Most YT channels do not. That makes you awesome 👏

[@billygarner7362]

I gave my carbon offset to Biden

[@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.

[@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..

[@davep4101]

I’ll add I learned a lot from Brian also. I started baking bread a few years ago with success. Started with the simple method on no knead. Now it’s getting complicated. Now we have sour dough starter, biga, poolish and lastly autolyse. Hey Bri, maybe it’s time to do a video to tell us the difference between all the methods. That would be helpful for us mere mortals in the bread baking world.

[@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!!

[@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

[@PaddyatPace]

I made this today. They were outstanding. Its a process. But easy to follow. Thankyou

[@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!

[@castlevaniaking5]

So made this today, took around 4ish hours and my shaping needs a ton of work and practice. That being said the bread is excellent and I definitely will make it again

[@momma_ravioli]

I made these. They taste so good! I can't quite get the scoring right though. I gotta practice more fr. My dough was very wet, I live in quite a humid area, maybe that's why. I added more flour when I shaped them.

[@knightsofneeech]

I've translater this video into instructions for using a stand mixer. Incase this helps anyone, see below: ------ RECIPE* ------ ▪225g or 1c warm water (90F/32C) ▪350g or 3c bread flour ▪10g or 1 3/4tsp salt ▪8g or 1 3/4tsp instant yeast ▪30g or 3Tbsp warm water (86F/30C) Mix flour and water in a stand mixer on med low for 4-5 minutes or until dough forms a shaggy ball. Leave shagging is ok, don’t need to overmix. Add salt top top and autolyze 30 minutes in the mixer bowl. Mix yeast and 30g warm water and let sit for 15min. Add yeast mixture into the salted dough. Let rise 30 minutes Perform a strength building fold. Cover and allow to sit at room temp for 30 more minutes. Perform a second strength building . Cover and allow to ferment at room temp for another 90 minutes. Place a piece of well oiled parchment on an upside down sheet tray. Flour work surface and dough and flip dough onto work surface. Divide dough into two equal pieces (300g each). Degas and preshape dough balls as shown @3:50. Cover and allow to relax for 15-20min as balls. Shape dough balls into baguettes. Place shaped baguettes onto oiled parchment, cover and allow to proof at room temp for 60-90 minutes (After proofing, the baguettes should have risen by about 50-60%) Spray well with water, then score the top of the baguette. Cover again with foil pan, and bake in a preheated 450F/230C oven for 15 minutes. Remove cover and bake 15-20 more minutes

[@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 👍

[@markkouri2877]

I spent many years training African Union soldiers for UN peacekeeping support missions in francophone Africa, from Djibouti in the east to Guinea in the west, and many others across the continent. Along with the language, in each former French colony there remains a legacy of French cuisine. At its heart is the ubiquitous baguette. The baguette is so important as a staple that it has found its way into the ranks of the army of Burkina Faso, which employs portable, field bakeries designed and built in France for the sole purpose of supplying daily bread in the form of traditional French baguettes to Burkinabé soldiers in the field. In Burkina Faso, Boulanger (baker) is a military occupational specialty (MOS). These highly skilled soldiers bake baguettes to rival the best that I have sampled in nearly a dozen Francophone countries, including France. They use only the four traditional ingredients associated with real French bread to feed the troops every day. Kinda makes me want to re-enlist.

[@richardmoller9242]

Made this yesterday. Worked a treat and the effort was worth it.

[@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!

[@kkirstALBEMARLE]

Inspired by your video! Had a vision of the baguette with turkey, provolone, roasted red peppers, pesto and mayo. It… was… AWESOME! Before the family ate, I did say, in true Brian fashion… “Let’s eat this thing!” (even with a slow mo dance with my first bite). It was truly deserving on my 15 year old’s eye roll! Thank you!

[@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.

[@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!!

[@bbcpfghs]

A small detail I could add. If you want your baguettes to “look prettier” or more “professional” dust then with flour before you score them and very lightly spray them with water. Instead spray a lot more water on the inner walls of the turkey pan before you cover the baguettes as well as 5-10 sprays in the oven in general. In my experience it’s gives a more crackery crust and just more contrast to the looks of them.

[@IsoYear]

i make this at least twice a week now and my family love it!