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

Baguettes require practice right? That's just the way! So let's make it easy for ourselves by creating a recipe for perfect, crunchy, crusty french baguettes WITHOUT the pre-ferment, WITHOUT the overnight rest, and WITHOUT even kneading.
Baguette Recipe: www.bakewithjack.co.uk/blog-1...
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0:00 HEY Homebakers
1:00 Weighing & Mixing
2:25 First fold
3:25 Second Fold
4:21 Divide
5:21 Pre-shape
6:37 Final Shape
10:53 Score & Bake
13:00 Result

[@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!

[@SlugTicker]

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!?

[@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]

☺️👊🏻

[@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

[@Bevieevans8]

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

[@Bakewithjack]

Thanks Beverly 🤗

[@rlwalker2]

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

[@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!

[@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!

[@519achilles]

Great video as always Jack!!! Loved the ASMR as well!!

[@GrantBakes]

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

[@chrisclifton1743]

Superbly done as always

[@crashcris]

Back to a full demonstration video! Excellent. Thanks.

[@helenjohnson7583]

Very helpful instructions!

[@tokolosh11]

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

[@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!

[@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?

[@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.

[@dinahcarolipio5874]

Love it! Thank you I found this inspiring. All your videos are!

[@kimnugent7591]

Yayyy!!! Thanks Jack! They look so awesome and crispy. It'll be on my schedule for this weekend try out. You're the BEST.

[@jim260771]

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

[@ImForgivenToo]

THANK YOU, JACK ! I will try your baguettes...they're perfect, crumb and all !!!! 👍👍

[@swaters3462]

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

[@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 !

[@guillermodelnoche]

This is my favorite baking channel on KZbin. You are a wealth of information and technique! Cheers!

[@susangordon1153]

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

[@johnbaute5916]

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

[@kdenues1595]

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

[@popcorn7657]

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

[@mansourbhatti]

Amazing crumb from a straight dough! Brilliant.

[@UR2Compliant]

Just discovered your channel, love your delivery, and your recipes… Subbed! Merry Christmas and happy new year to you!

[@roysonofroy1]

Looks BRILLIANT!

[@Bakewithjack]

Thanks Roy!

[@abhidc]

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

[@sylvies5848]

Turned out great the first time. Thanks❤️

[@fukumoristar7176]

Happy New Year Jack Thanks your Baguettes Recipe great 👍❤️

[@leechunli]

Thank you very much for this video, you have explained it very nice in detail and in a funny way. I love it.

[@22anamae]

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

[@aston108]

Great Video Jack, cheers.

[@MDRedwood]

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

[@Bakewithjack]

Amazing Mike ☺️👊🏻

[@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 ☺️

[@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 !!

[@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. 🇨🇦

[@spickett12345]

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

[@Bakewithjack]

Noted!

[@gigi3242]

brilliant, thanks Jack

[@Bakewithjack]

You’re welcome Gigi 🤗

[@elviramcintosh9878]

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

[@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. 💯🙌🏼

[@onepizzaboy3369]

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

[@dickgostling9695]

You are the MAN! Just made and shared with two friends and should be having two new followers. You've been my mentor and thank you for sharing you knowledge

[@Bakewithjack]

Amazing Dick, thank you so much 🤗

[@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!

[@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!

[@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.

[@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!

[@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

[@typhoon20724]

Making good bread is an art. I will surely try this one.

[@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! ☺️👌🏻👏🏻

[@trishthehomesteader9873]

Thank you Jack! It just so happens that I used a vary similar technique when making my regular tin breads. The dough was enriched and looser than what I'm used to. The time between kneading really helped! Blessings! 💜

[@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!

[@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 👌🏻

[@spacial2]

Another fabulous video, brimming with confidence. My next baking day is Saturday. I will be trying this.

[@Bakewithjack]

Have fun!

[@spacial2]

@@Bakewithjack Thanks Jack. Believe me, cooking is the best fun ever. Like many, I spent my life working with tools in the dirt. Retired and I'm the fittest still standing, so I took over the Kitchen. I'm making things I would never have believed possible. Tonight, Chicken in a garlic and corn sauce. Tomorrow, Fish and egg curry. And your bread is the icing on the cake. You very good health Sir.

[@jennyleemiller6546]

Yes!! I'm doing this with my boys!

[@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!

[@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

[@gathobeevens2644]

You are a Great teacher, Thanks

[@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 ☺️👌🏻

[@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

[@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

[@graciekinkopf7979]

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

[@Bakewithjack]

YES GRACIE! 🥳🥖

[@lucretiajones4252]

One word...awesome !

[@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 :-)

[@Alacard0malley]

I just made these, this is the recipe guys soooo good

[@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.

[@Mrs.Patriot]

Thank you!! A video on scoringv would be wonderful.

[@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.

[@graciekinkopf2007]

I could bake baguettes EVERY DAY with the recipe. I've tried 5 others and this is by far, the easiest with a great, consistent result. As you can see, my email profile photo is now baguettes!

[@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

[@markparsons187]

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

[@hanadeejalilul1078]

Nice,must try thanks for the this video.

[@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!!

[@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!

[@ginette2100]

Very inspirational clip. Thanks

[@Bakewithjack]

My pleasure Ginette ☺️👌🏻

[@britneedee88]

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.

[@pippawood1460]

Thanks Jack... got it ...gonna give this a go!

[@maryannrecht7605]

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

[@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 ❤️

[@gatasucia5973]

A thing of beauty!

[@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 🥰

[@wagnercruise4767]

Perfect and respect!!!!

[@jesuslovesyou919]

U R A smart teacher withe a talent 4 teaching thankU

[@kathleenpapibaker9897]

Can't wait to try it! Thanks Jack?

[@Bakewithjack]

You’re welcome? 😜

[@anitafoldvarszki3631]

Nagyon szép lett!!🎉😊

[@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

[@jimsjacob]

Thanks Jack!

[@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 👊🏻🥖

[@mandiigraham1596]

Love this style If presentation. Keep it going. Some very good tips. Saved this recipe for future bake. Bread making is very addictive and a problem when your the only one eating it. Cheers.

[@Bakewithjack]

Thanks Mandii 🤗

[@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 🤗🤗🥖

[@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.

[@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 ☺️🙌🏻

[@bluespangle]

Thank you for this. I've got new dry yeast (Fermipan) arriving this afternoon and will try your way.

[@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 🥳