French Baguette Recipe! (How To Make French Baguette) Williams-Sonoma Recipe For French Baguette

French Baguette Recipe! (How To Make French Baguette) Williams-Sonoma Recipe For French Baguette
Today I'm sharing a video where I show you how I make delicious French baguettes with only 4 ingredients! In this video, I use some special equipment. I use baguette pans and a couch. I describe all of this in the video. This is a tutorial from start to finish where you can follow along if you like. These baguettes take a time commitment. You start the dough on day 1, then knead/proof/bake on day 2. It is SO worth it! They are yummy! Crunchy on the outside and fluffy on the inside! I guarantee these won't last long in your home!
For a printable PDF version of my recipe French Baguettes, please check out this link:
►drive.google.com/file/d/1lx4o...
French Baguettes RECIPE:
You start this recipe on Day 1 and finish on Day 2
Yield: 4 baguettes
Ingredients
● 700 g bread flour ( 5 1/3 cups)
● 15 g active dry yeast ( 3 tsp)
● 17 g salt ( 2 3/4 tsp)
● 450 g room temperature water ( 1 3/4 cups)
Directions for Day 1
1. Add all dry ingredients to a large bowl. Mix well to combine.
2. Add water and combine to a sticky dough.
3. Dust with flour, cover with cling film and a tea towel; and leave dough in a warm area for 12-24 hours.
Directions for Day 2
4. On a well-floured surface, knead dough for 10 minutes.
5. Put dough back into the bowl, dust with flour and cover with cling film and a tea towel and let rise 3 hours.
6. Transfer the dough to your well-floured workspace and divide into 4 even balls.
7. Pre-shape your baguettes: Roll each piece into a log shape and place on a floured surface for 20 minutes.
8. Roll the dough out into the shape of the baguette.
9. Place each baguette on your floured couche. Cover loosely with cling film and let rest 30 minutes.
10. Preheat your oven to 450 F (230 C, gas mark 8). Place a pan filled with hot water inside the bottom of your oven.
11. Score the top of your baguettes diagonally 4 times, with a sharp knife.
12. Bake for 30-35 minutes until light to golden brown.
13. Let rest in pan for 5 minutes then transfer to cooling rack.
Tips
➢ Best eaten the same day you bake them!
➢ Special equipment: baguette pans and baking couche
If you enjoyed this video, please leave a comment, like and subscribe!
Thanks for watching!
Rain 💖💖
Links:
► Rain's Kitchen and Garden Blog: www.rainfrances.com/
► Rain's Kitchen and Garden on Instagram: / rainfranceskitchenandg...
► Rain Frances Art on KZbin: / @rainfrancesart
► Rain Frances Art on Instagram: / rain.frances.art
► Rain Frances Art For Kids on KZbin: / @rainfrancesartforkids
► Rain Frances Art For Kids on Instagram: / rainfrancesartforkids
TIMELINE
00:00 Introduction
00:12 Day 1 Dough Prep
04:49 Day 2 Kneading/Rising
10:29 Dividing the dough
15:08 The baking couche
14:45 Shaping the dough
23:40 How to create steam
24:45 Scoring the baguettes
25:42 The baguette pans
26:55 Transferring the baguettes to the pan
28:11 How to clean your couche
29:06 Baking the baguettes
29:36 Baguettes are done!!!
29:45 Cooling the baguettes
30:21 Thanks For Watching!
30:39 CRUNCH!!!
#baguettes #frenchbaguette #breadrecipe
Disclaimer: This channel is for entertainment purposes only. I'm not a professional cook or baker, I just enjoy being in the kitchen and sharing recipes! This channel only supports positive energy! All negative, derogatory, inflammatory or bullying comments will be deleted, thank you! ♥

[@who7056]

Great recipe. I especially like that there’s no repetitive background music competing with your instructions. Thank you for that! ❤️

[@rainskitchenandgarden]

You're welcome and thank you again for your comments! ♥ Let me know if you try the baguettes, they are so yummy!

[@who7056]

I surely will let you know. Thanks again! ❤️

[@who7056]

Hi, again! I tried them and they were delicious. Very lovely recipe. Thanks again. ☺️🌹

[@melissaohlrich2418]

😂 i personally enjoyed hearing your kitty's commentary in the background! Pet homes are the BEST homes.

[@rainskitchenandgarden]

Ha ha...Melissa, in future videos there will be MANY more pet sounds now that I have added 3 more dogs to the pack! ☺

[@mariecaillaud8693]

You can put your baguettes in the freezer and then the day you wanna eat them, 10mn in the oven and it's perfect.😋👍French trick to always have a good baguette at any time. My mother used to buy ten baguettes each week and cut them all in half and put them in the freezer... You know the rest😁 And if you have old bread, fry bread, cut it in slices and put it in the oven at 50 degrees Celsius during an hour at least. You will get homemade biscottes 😋 that it is easy to keep a few days in a plastic sceled bag. Very good at breakfast with butter and jam, but also with a soup, cheese or paté 😁. It's so crunchy 😋 By the way, you should cut your dough in the baguette holder just before putting it in the oven, and not with a knife, but with a razor blade, very quickly. You will get perfect openings. 😜👍 My grandfather was a baker in the south of France and that's how he was doing it 😊 😘💕

[@rainskitchenandgarden]

Marie! ♥ Thank you so much, I love your comment!!! How neat that your grandfather was a French baker, he definitely knew what he was doing and he passed on that knowledge to you! ☺ This was the first time I ever made those baguettes and I'd completely forgotten about the razor blade. That knife I used was barely sharp, so now I have a razor in my possession just for bread! And thanks for the freezing tips and the biscottes!!! ♥♥

[@heike11134]

You probably will not believe it, but I am 3rd Generation of a German Bread Bakery in Germany, and I do not know how to bake a loaf of bread. I bake Cakes all day long, but no bread! You have just taken my Anxiety out of trying to bake bread. Thank you for your step by step instructions and thank you for your detailed Tutorial on what cloths and gadgets to use. I wil keep following you, that's for sure.

[@rainskitchenandgarden]

Oh thank you so much! Your comment is so nice!!! ♥ Maybe you can teach me something about cake baking!! ☺

[@papamarksplace5196]

Hello. I have a trick for you. I used to work in a bakery at a grocery store and when people wanted to take a loaf of fresh bread home to freeze, I used to send them home with a piece of parchment paper. Cool your bread COMPLETELY, wrap firmly in parchment paper, wrap that in plastic wrap and finally wrap firmly in foil. Keep wrapped while thawing. The paper absorbs any excess moisture while it thaws, throw in the freezer and you will be golden. Hope this helps. Works on all bread / roll / bagel products. Have a great day and thanks for the video. Papa Mark

[@rainskitchenandgarden]

Thank you so much for the tip!! I'm definitely going to try that next time I make fresh bread! 😊

[@papamarksplace5196]

@@rainskitchenandgarden My Pleasure. Glad to help.

[@rx4rays7]

Glad you wash your cooshe

[@wvc72]

Well done. I wish I a😢m with you to grab half of that loaf and start eating it. ❤

[@rainskitchenandgarden]

☺☺ They definitely don't last long when I make them!!!

[@judithniles4229]

These baggets remind me of the french bread that I make.

[@rainskitchenandgarden]

French bread is so delicious isn't it?😊

[@emmalacoussiere910]

What a labour of love..WOW,,talk about time consuming....BRAVO to anyone who takes the time to make this fresh when you can buy it so cheap.

[@rainskitchenandgarden]

Thanks Emma! ♥ Labour of love is right. But you know, I really find a big difference in the home baked baguettes, for me it's worth it since we eat these a lot! ♥

[@nhungcrosbie8750]

Thank you for sharing your recipe with all of us. I can’t waited to try them out.

[@rainskitchenandgarden]

Thank you so much Nhung! If you try baking these, please let me know how they turn out! ☺

[@fairywrenwhispers]

You made them beautifully & baked them to perfection Rain 💞...attention to the little techniques to make them fluffy - love that! I've never used a baking couche cloth before. The baguette baking trays worked wonders. I see you have the wine ready to go with these (hope there's your home made cheese too) - so yummy! Oh sweet Dana (meow) he wanted some too - bless his heart 💞 Just love the fragrance of fresh home made breads too - enjoy all their yumminess. Thank you for sharing the baugette baking with us - have a lovely day xx

[@rainskitchenandgarden]

Thanks Yvie! 🤗 The smell of bread baking is too good for words!! Dana definitely wanted some bread lol...all of my pets eat my bread, and my cheese!!! Sadly I didn't have any homemade cheese ready, there's some in the cheese cave ripening for next time!! Thos pans are really good, I'm so glad I invested in them! 🥰

[@elizabethfeldman2332]

Thank you so much for a wonderful explanation and accurate measurements.

[@rainskitchenandgarden]

You're so welcome Elizabeth and thank you for your comment! ♥

[@bsquared9647]

Rain, I saw this video in the sidebar as I was watching your pizza sauce recipe, and I suddenly realized I never left a comment. This was such a good video - not only for the recipe, but I learned about french bread baking pans, and a baking couche. That was so cool to watch you use that. I'm always learning something clever from you!

[@rainskitchenandgarden]

Becki, thank you SO much for your comment. Seriously, it made me feel so good. ♥♥ Do you think you'll try baking baguettes? They're just so delicious!!! ♥

[@bsquared9647]

@@rainskitchenandgarden I don't know, Rain... You made them look very doable, but for some reason I'm still kind of intimidated. I'll definitely let you know if I do. 😉

[@rainskitchenandgarden]

@@bsquared9647 Don't be intimidated Becki!! ☺☺ Yes, let me know if you make them! ♥

[@vickibravo7934]

Wesd​@@bsquared9647

[@mariadiantherese9663]

I've always been too put off to try this, but your tutorial really simplified the correct method. Thank you so much!

[@rainskitchenandgarden]

Thanks so much Maria! ♥ They are very easy to make, just takes some time and care! I'm sure once you make them, you'll never buy the stuff at the store ever again! ☺☺

[@dvartistdvartist1094]

Sis! I love this video. Thank you.

[@rainskitchenandgarden]

Thanks Sis!! ♥♥

[@kalavarathanthram1043]

Beautiful presentation delicious and healthy food Nice video dear friend

[@rainskitchenandgarden]

Thank you so much Kalavara!! ♥

[@ferydounfareed6930]

Hand on Heart the very Best recipe i've ever came across ! Looks of it says alot about the taste and texture I Must Say !!! Congratulations and well done Lady !!!!

[@rainskitchenandgarden]

Thank you so much Ferydoun! ☺

[@keumartins2915]

Bom certeza , farei esse pão! Amei sua técnica. Parabéns!

[@rainskitchenandgarden]

Thank you! I'm so glad you enjoyed it! ☺

[@dixie891]

Excellent video Rain.

[@rainskitchenandgarden]

Thanks Dixie!! ♥

[@luckykazivlog8782]

Wow great job! 😍❤️👌

[@rainskitchenandgarden]

Thank you! 😊

[@mariadelrosariorodriguez]

You are patient teaching us how to bake thank you to teaching 🎉

[@rainskitchenandgarden]

Thank you Maria! ♥

[@nelyapsouza]

Adorei a receita e também adorei o Miau

[@pamelapelech3249]

I love all of this info. I just made baguettes and didn't use the same recipe so didn't let them rise as long. They are amazing and you are soo right they do need to be eaten the same day. I made venison brats and grilled them and cut one baguette for buns but they were too tuff. I made crockpot potato soup and sliced mini slices to dunk in the soup and that was soo very good. Thank you for sharing your recipe. I will try it. From Scott, AR

[@rainskitchenandgarden]

Thank you so much Scott! ☺The crockpot soup sounds delicious. If they're day old, I like to slice them and put some cheese on top and grill them and dunk the whole slice into onion soup too.

[@Margueritetchek1]

Such a delicious meal. Thanks for sharing your skill with us

[@rainskitchenandgarden]

Thanks Marguerite!! ♥

[@liletteautrey8481]

The second day , brush your bread with water and place in your hot oven for 10 mins and it will be crunchy again . I learn this from a professional baker

[@rainskitchenandgarden]

Thank you Lilette for this tip!!! ♥

[@marielosgonzalez8511]

Fantastic, I love it 🥰.

[@rainskitchenandgarden]

Thank you Marielos!! ♥

[@sylvias9659]

Thank you so much for the simple to follow instructions. It tasted wonderful. I have cats too, you should have let them knead it 😊 mine are always kneading and making bread.

[@rainskitchenandgarden]

Hi Sylvia! Thank you! I'm so glad they tasted wonderful! LOL about the cats...yes they LOVE to knead!! ☺♥

[@wandapasis6701]

Very yummy. Super....loved.😋

[@rainskitchenandgarden]

Thanks so much Wanda!🤗💖

[@bluebirdhomestead]

mhhhh yes please! I love fresh home made bread! Which reminds me I need to feed my sour dough starter today haha.

[@rainskitchenandgarden]

Feed that starter lol! ☺☺ Thanks Cara, off to check out your channel now!! ♥

[@bluebirdhomestead]

@@rainskitchenandgarden thank you so much 😊 Yes gotta keep it fed haha

[@Elderly-Marian-in-UK]

That was most informative. Thank you x

[@rainskitchenandgarden]

Thank you so much!

[@runeskogstad6927]

Great video and very easily explained. Thank you. 🙂

[@rainskitchenandgarden]

Thank you so much!!❤️

[@mcmc1103]

I store in brown paper bag. When purchased from my bakery, the next day, I sprinkle some water and place in the oven for about 3 to 5 minutes to make the top crispy. It works for me. Thk u!

[@rainskitchenandgarden]

Thank you for that tip MC MC!! ☺ So far we eat them too fast to store them lol!

[@TheHappyWhisk]

Very good video, Rain! I have prep towels and when I wash them, I only wash with a certain thing because of the transfer smells, if I would wash them with regular soap. So true. Love the story of you didn't know there were two pans! But then it worked better for your oven that way. I love these kinds of natural happenings as a baker. Same when I make dough, I use blood/room temperature water as well. Only thing different is that I often put my dough in the fridge for a nice long nap. Then take the dough out that I want made fresh that day. Works really well. A nice low and slow nap in the fridge, covered well. So much fun to bake. I never did your fold and pinch method but will try that. I love how your bread turned out and I enjoyed this video quite a lot.

[@rainskitchenandgarden]

Thanks Ivy! I need to make more of these!! ☺☺ Interesting about keeping your dough in the fridge. I used to only to that with my no knead bread, but it's a great idea to give it a cool nap!

[@TheHappyWhisk]

@@rainskitchenandgarden I don't do no knead but I get that folks like it. For me though, the dough that's properly kneading goes into the fridge. A slow and low rise yields great flavour PLUS, we dough on hand to toss into the air fryer or onto the skillet. All the pizza places I worked at did it this way too. Had to, to keep up with demand.

[@rainskitchenandgarden]

@@TheHappyWhisk Definitely the longer the rise/fermentation, the greater the flavour! I leave mine out from 17-24 hours on the counter!

[@TheHappyWhisk]

@@rainskitchenandgarden Yes! That's what I find too. Longer it ferments ... the better.

[@planecrazyish]

Beautiful 👏👏👏👏👏👏👏

[@rainskitchenandgarden]

Thank you so much!! ☺☺

[@buenafloracariaga878]

Thanks for sharing

[@rainskitchenandgarden]

You're welcome! ☺

[@ramloganfracic5761]

Thank you for sharing. I will Certainly try it. Blessings Viewing from the French island St Martin in the Caribbean.

[@rainskitchenandgarden]

Thank you for your comment! As I sit here freezing in Canada during winter, I am envious that you are in the Caribbean!! ☺

[@machilorenty1975]

Un cordial saludos a todos los que conforman este grandioso programa gracias de corazón por compartir tus conocimientos con el mudo ❤🍇

[@machilorenty1975]

Gracias de corazón por dar lectura a mis mensajes

[@rasheedadesai458]

Hi just a suggestion. Weigh the entire dough and divide by 4. I do that. Looks very nice

[@rainskitchenandgarden]

Thank you for that suggestion Rasheeda! ☺

[@terryharrington9813]

That’s how I would do it to

[@mymusicmy3413]

J'aime la baguette française, elle est savoureuse.👍

[@rainskitchenandgarden]

Definitely delicious! Better than any other type of bread!! ☺♥

[@cynthiaakacyndsmith6539]

I just subscribed and I love to hear your voice it seems so southing. And MR.Meow. How cute is he saying hello. I am not so sure I would do this but I do like it.

[@rainskitchenandgarden]

Thanks Cynthia! ♥ Yes, Mr Meow lol...reality tv in my kitchen! ☺☺

[@halaelkhatib]

Amazing bread😋😋😋

[@rainskitchenandgarden]

Thank you so much!! ☺

[@randywalker8960]

Perfect, I am very thankful you sharing this with me, I love fresh bread; reminds me of the joy I got after finishing construction projects of doing all the Electrical, Automation, and Instruments from ground up with Flower’s Bakery in mass production of Nature’s Own products 2500# mixers you would of been amazed in the automated process with approximately 200 loaves a minute at finish bagged product. 🙏🏻 Have a Blessed evening from Texas.

[@rainskitchenandgarden]

Thanks Randy!😊 200 loaves, must have smelled delicious!

[@randywalker8960]

@@rainskitchenandgarden Absolutely wonderful smell, weeks before completion at each of the three locations, I would include a stick of butter alongside my lunch. 😂

[@rainskitchenandgarden]

@@randywalker8960 😁

[@jessygabriel394]

This is the best for you y a beautiful bagett ham and cheese 🧀

[@rainskitchenandgarden]

Oooh Jessy, I love ham and Brie on baguette!!! ☺

[@dixxebell]

Bread baking is such a mystery to me, Ive never been good at it, So I want to try this method! Sure looks Yummy!

[@rainskitchenandgarden]

Thanks Sondra! It's very easy, just takes time, let me know if you try it!! 🙂

[@johnthomas4620]

​@@rainskitchenandgarden thank you always wanted to know how to make these looking forward to baking them

[@amiemurday6346]

@@johnthomas4620 aaaaaaaaaaqqaqqqqqQ

[@amanyyacoub3661]

Can u please another my question I have made your bread it was delicious but it's crumbles when I ate it next day. Why?

[@rainskitchenandgarden]

@@amanyyacoub3661 Hi Amany! Thank you for trying the recipe! I'm not sure what you mean by "crumbles"...do you mean it's very stale? Or do you mean it's too soft? I was just wondering, how do you store it? This recipe has no preservatives like the store bought bread, so it's best eaten the same day. I usually put the baguettes in a paper bag in the cupboard, but it gets hard and stale quite quickly. If I wrap it in cling film, it gets soft and loses the crunch. Let me know okay? ☺

[@vergreenidge]

Hi they thanks 😊 for the video. But did you grease your pan, or can I bake the bread without greasing the pan

[@rainskitchenandgarden]

Hi Veronica! ♥ Thank you so much for your comment! No, I didn't grease the pan, these are non-stick and they worked really well. Let me know if you make them and how it goes!!

[@johntsolometes1259]

Looks yummy will try ohio USA

[@rainskitchenandgarden]

Thanks John! Let me know how it goes! ☺

[@virginiasoares41]

Have you tried vacuum packing? I haven't, but I used to freeze them. Best result I found. Small, I cut them in 3 or 4, and defrost quickly for a mad dash lunch. They still have a good bit of crunch, and that fresh baked texture and flavor. Enjoy, I know I do!

[@rainskitchenandgarden]

Virginia that is a fine idea. I do have a vacuum sealer that I use when I make cheese. I never thought of vacuum sealing the baguettes! Do you vacuum seal them right away, I mean, after they cool down?

[@virginiasoares41]

@@rainskitchenandgarden I don't have a vacuum sealer, but have used one before. Yes, let them completely cool, before they lose that wonderful crunch, and give it a try. They really do lose that if you don't eat or freeze them quickly., so maybe the vac would work. Just don't crush them by taking out too much air. I'd live to hear how it works. Thanks for the inquiry! Happy baking. V.

[@rainskitchenandgarden]

@@virginiasoares41 Next time I make them I will let you know! Thanks so much!

[@HakWilliams]

Not too shabby!

[@rainskitchenandgarden]

Thank you!!

[@sitinoraini3504]

Beautiful recipe..with meow!. tQ🇲🇾

[@rainskitchenandgarden]

Thank you Siti! ♥

[@ferydounfareed6930]

Although the Classic one's are different to this but one is better than the other !!!

[@rainskitchenandgarden]

Yes, the classic ones are different for sure, I even found ANOTHER recipe for baguettes that I'm going to try in January! ☺

[@craigm.thompson6686]

Well you may have Cat, but we have a constantly chirping Cockatiel bird😅😅😅

[@rainskitchenandgarden]

Oh my gosh lol...I think I prefer the cats meowing in the background! ☺ That's great!

[@LB-lt4ni]

dear, am I correct in seeing that the moment the baguettes go into the oven, the tray with water is no longer in it? thank you for the wonderful recipe and presentation🙏, best regards

[@rainskitchenandgarden]

Thanks L B for your comment! ♥ The pan is still there, maybe it's the angle, but it's right under the pizza stone! ☺

[@denisechenier586]

Bonjour, Si j’ai bien compris avec cette recette je peux faire 2 baguettes? Sinon ,la procédure à suivre pour congeler 2 baguettes avant la cuisson? Merci

[@rainskitchenandgarden]

Hi Denise! I'm sorry I don't really speak French, but I put this through Google Translate. I think you asked how many baguettes the recipe makes, the answer is 4 baguettes! As for freezing, I don't have a particular method, but my friends and followers have suggested things in the comments below, such as wrapping them in parchment paper, then plastic wrap and then foil after they have cooled completely. I hope that helps!! Thanks for your comment! ♥♥

[@josejorgetelesdejesus9746]

Deve ser bem nutritivo

[@rainskitchenandgarden]

Very yummy too! ☺

[@alicepotter8165]

We used to call the couche a pastry cloth.

[@rainskitchenandgarden]

Hi Alice! Thanks for letting me know! This was my first attempt at baguettes and learning all of the lingo! ♥

[@lindamorgan3082]

I get a baguette from an Italian restaurant and it is soft on top. I love the softness because I have TMJ and the crunchy tops hurt my jaw. How do you keep the tops soft?

[@rainskitchenandgarden]

Hi Linda! ♥ Well I've never made a soft baguette, but you could try omitting the tray of water in the oven. That is supposed to help the crust become crusty and crunchy. I've also read that you can bake the baguettes at a lower temperature. Sorry if this doesn't help much, but I think you'd have to experiment with that!

[@nadinelorenzo4333]

Good morning can I add butter or milk i ask because i get constipated when i eat bread made with water ..

[@rainskitchenandgarden]

Hi Nadine! I have never tried using milk instead of water with these baguettes. But, when I add milk to my other breads, I find it's a lot softer. I wonder if you'd get that fluffy texture if you substituted...you could try! And please let me know!! ♥

[@vincentlenci]

I haven't worked in ten years I need the dough too!

[@rainskitchenandgarden]

LOL

[@cynthias8317]

It’s easier to weigh the dough and divide the total weight by 4.

[@rainskitchenandgarden]

Thanks Cynthia! ☺

[@tsunami3240]

I enjoyed watching you make the baguettes and wish I could make them, too. But it’s too involved as far as I’m concerned. I’ m 94 years old. For breakfast, I eat a sliced boiled egg on bread with Miracle Whip. I discovered that a baguette is the perfect size for the slices so that I’m not eating so much bread. Not that it makes any difference, I’m not overweight, I’m not on any diet or anything, that’s just what I prefer to eat. My tastes have changed with age. So, I look for a store that sells that type of brea😅d ! I haven’t found one with that good crunch yet.

[@rainskitchenandgarden]

Thank you so much for your comment! Oh yes, an egg slice fits perfectly on a baguette piece!!! Too bad you can't find one with a good crunch. The ones that they sell here are all filled with too much air and there is hardly any bread to bite into, that's why I started making my own! You're right though, it's a lot of work!! ☺☺

[@frankbette7726]

Hi, I just wanted to make a suggestion, never mix salt and active dry yeast together because the salt "kills" the yeast. Either put the yeast with the flour, mix it and then the salt or the salt first and after mixing it with the flour, then the yeast but both can't have direct contact, otherwise your dough won't rise properly, cheers

[@rainskitchenandgarden]

Thanks Frank for that tip!! ♥

[@carolmccorry3053]

The next day sprinkle rolls, baguettes, bread ect with water flicked from wet hands , just once per roll. Roll in one layer aluminium foil and reheat in a medium oven, for 10 to 12 mins, brand new results

[@rainskitchenandgarden]

Great tip Carol thank you! ♥

[@mariadiantherese9663]

Did you wash your couch before you used it the first time?

[@rainskitchenandgarden]

Hi Maria, I absolutely washed it before I used it. There is so much controversy about that...people say to never wash it, but to me that is a little unsanitary. I don't know who touched it before they packaged it!! I have not washed it since though. I just wait for it to dry up then scrape all of the bits off it, shake it out and hang it to dry. I always put it in a plastic bag to keep it protected. The one I have is 100% cotton, and I'm sure I will wash it again, depends how often I use it! ☺

[@mariadiantherese9663]

@@rainskitchenandgarden Thank you! I feel the same way! Can't wait to try your method!

[@lorifisher2388]

How much flour total did you use?

[@rainskitchenandgarden]

Besides the 5 & 1/3 cups initially, the best answer I can give you is: just enough so that the dough doesn't stick. Sorry I can't be more precise!

[@machilorenty1975]

Machi de Ecuador

[@rainskitchenandgarden]

Welcome Machi! ☺

[@marieta4062]

Can I knead this with a machine?

[@rainskitchenandgarden]

Hi Marieta! Well, to be honest, I can't say yes or no because I do this by hand. I know that bread machines take over the kneading chore for most breads so I would thing it would be worth a try. Let me know how it goes! ♥

[@girlenealvarengaribeiro7529]

Que o essa receita em português ok.

[@rainskitchenandgarden]

Thank you for your comment! Perhaps Google Translate can help you? 🙂

[@michaelcasey7974]

What is bakers flour Plain flour ? Self rising flour ?

[@rainskitchenandgarden]

Thanks for your comment Michael, here's a good article all about flour: www.marthastewart.com/1522075/flour-definitive-guide

[@suchitachiniah52]

Thank you Rain for sharing your recipe. I love making baguettes almost every Saturday. And I like to try different good recipes. Can't wait to try yours🥰. For the little trick to keep the baguettes crunchy, i foil them when they are still crunchy & freeze them. Take the baguettes off the fridge 15 mins before consuming, the baguettes would be as crusty as they were originally. I used to do that in France. 🇲🇺🇲🇫🇨🇦. Hope it works for you too. Good Luck!

[@rainskitchenandgarden]

Hi Suchita! ♥ Thank you so much for the tip about the baguettes! I make these SO often now, they really are easy and taste so good. I found another recipe that I'm going to try and I'll make a video of that one too, just to compare! Your comment made me smile, thanks again! ♥

[@suchitachiniah52]

@@rainskitchenandgarden Hello Rain. Thank you so much for your response🙏. I tried your French baguette recipe & it worked very well👌. My sons loved them too. I can't wait to get your new recipe & can't way to make your pizza recipe🥰. Great job Rain! Thank you again.

[@rainskitchenandgarden]

@@suchitachiniah52 Oh nice! I'm so happy to hear that it worked out so well! The pizza dough recipe is SO easy and makes a really nice thin crust! I love it! ☺♥

[@annettebitet8603]

Thank you Rain!I also love to bake bread! I will definitely try your recipe! ♥️♥️🌹

[@marylong4333]

Question. Why not just proof them in the pan?

[@rainskitchenandgarden]

Hi Mary! From what I've read, proofing them in the pan may cause the dough to get into those little perforations and they may not bake well. ☺

[@marylong4333]

That makes sense but since I don't have one of those pans I doubled foil and parchment paper and kind of made that pan to put on a cookie sheet I'm going to proof mine in the handmade fake pan and see what happens but so far so good. I'm proofing them now. the ovens heated up, I'm excited. thank you so much for the tutorial!

[@rainskitchenandgarden]

@@marylong4333 Mary that is EXACTLY what I did before I could afford to buy the pans. I used foil and parchment, brilliant! They came out a little lop-sided but that worked really well for me. I hope it works for you!! Let me know!! Thanks so much! ♥♥

[@kansaIainen]

I wrap them in a piece of cloth, and they will be crunchy a couple of days.

[@rainskitchenandgarden]

Thanks for that tip!!! ♥

[@helene2737]

I like your video very mutch and that you talk not so fast so We in other countrys can understand. Why can’t you put the baguette to the ”baguette form” directly and not to the coch before the baguette form? Have a nice day 💐🌼

[@rainskitchenandgarden]

Thank you Helene!! ♥ As per my understanding, allowing the dough to rise a little in the couche allows it to form a thin skin and this helps with the baguettes delicious crust! ♥

[@csachevauxsansabri2612]

This is not the clasic french baguette. This is a sauer dow. classic baguette is baked the same day it's made. This is a nice baguette anyway and you will find it in the center reagent of France. Often mixed wit some seeds to give it some deco.

[@rainskitchenandgarden]

Thank you! ☺

[@moninasuzon]

Pp

[@CaroleStlouis]

What seeds please? True it’s baked the same day but the Boulanger also prepares his dough the night before and bakes the baguettes the following day. She did a great job!!!!

[@CaroleStlouis]

@@rainskitchenandgardenthank you to you I did it and it was wonderful ❤

[@rainskitchenandgarden]

@@CaroleStlouis Yay! That's awesome!!! ♥ I love when people figure out ways to do things when they don't have all of the fancy equipment! That's great Carole!

[@tazwoh2002]

I thought you scored the Baguettes ?

[@rainskitchenandgarden]

Hi Ian, yes, you DO score the baguettes as shown at around 24:51. Thanks for your comment! ☺

[@liletteautrey8481]

Couché in French means also a layer

[@rainskitchenandgarden]

Thank you Lilette! ♥

[@ananmai8700]

Normally when bake soon after tasting fresh a day or two, not as fresh, expected,

[@rainskitchenandgarden]

They are really best eaten the same day as you bake them!

[@jessiearthur8665]

I was getting a little dizzy watching the kneeling. Well done.

[@rainskitchenandgarden]

Ooops, sorry to make you dizzy Jessie! ☺ Thank you so much for your comment!! ♥

[@thordsalmond8189]

Once cooled, put in a cloth and put in the freezer. Place in the oven for a few minutes to defrost. You won't see any difference.

[@rainskitchenandgarden]

Thank you so much for that tip! I'm making some more this week, will try it!! ☺

[@TinaBeitsyadeh-lp8ly]

I followed your recipe minute by minute. The taste was great. However, my dough didn't bubble like yours did, and the baguettes ended up so hard. Where did I go wrong?????😢

[@rainskitchenandgarden]

Oh I'm sorry Tina! Do you mean the air bubbles after I let it rise for 3 hours? Did your bread rise well? Also, is your oven reliable? Everyone's oven is different right? Sometimes I have to reduce the baking time or the oven temps because my oven gets too hot. It says, for example, 350 when it's actually 400. Please get back to me, I'd love to figure this out for you if I can!

[@TinaBeitsyadeh-lp8ly]

@Rain's Kitchen and Garden! I did . 3 hours. It did rise but didn't have air bubbles like yours. I am not going to give up. I will do it again. I will reduce the temp to 400. My oven is reliable. Now, i ran out of bread flour. Would all purpose flour work as well? ❤️. I also noticed your bread was a little thicker than mine after baking.

[@rainskitchenandgarden]

I'm so glad you are not giving up! Ingredients are so different too. The yeast I use now is Red Star brand. I used to use Fleischmann brand and I see a HUGE difference in my rise. Red Star is a much better yeast. I use Robin Hood flour, unbleached...small differences can change things a lot. Did you let the dough sit somewhere nice and warm to rise/sit? I used to leave it on the counter, but I found it rose much better when I sit it in the microwave, it's so warm and toasty in there and the yeast seems to love it. I'm no expert or technical baker Tina, but I know that if you substitute all purpose flour for bread flour, it won't ruin your bread. You might see a difference though because bread flour has more gluten protein - which helps with the rise and the crust. In your case, you might actually prefer the AP flour version, it might make the crust less hard, but that's just a guess. Bread flour also absorbs liquid better, so you might need to add more flour as you knead so it's not a big sticky pile of dough! Please do let me know how it goes! I used to make my No Knead Bread with AP flour and it turned out the same as when I substituted with bread flour, just to let you know! I haven't tried a baguette recipe that has AP flour as the ingredient yet!

[@TinaBeitsyadeh-lp8ly]

@@rainskitchenandgarden I will buy the yeast you mentioned and stick to bread flour. I put the dough in the oven. I will use microwave this time. I will start baking tonight. Thank you so much 💓 💗 💛 💖 ☺️

[@rainskitchenandgarden]

@@TinaBeitsyadeh-lp8ly Oh you're so welcome! GOOD LUCK!!! I hope it works for you. I make cheese at home too and in 2018 (I think!) I attempted to make a Mozzarella where I could use it on my pizzas to melt...Mozzarella is a very difficult cheese to make, it has to do with PH levels so it'll stretch properly...anyway I tried ELEVEN times to make that darn cheese and finally on the 11th try I GOT IT RIGHT!!! I never made it again though lol...I love that you won't give up! 👍👍👍🤠💞

[@marisagonzalez9419]

That’s a lot of flour. Maybe if you put a little EVO in the bowl it won’t stick so much .

[@rainskitchenandgarden]

Great tip thank you! ♥

[@laurahill5926]

Is there a recipe?

[@rainskitchenandgarden]

Absolutely Laura! Just check out the link in the description! ☺

[@khodayehrangekaman315]

Hello Madam 🫡 🫡 🫠 🙏👌👏💝🌹🥀🌷🌾🌾🌾 💚 🤍 🦁 ❤

[@vincentlenci]

my family were loafers

[@rainskitchenandgarden]

Good one!

[@vincentlenci]

check out Abbott &Costello. Loafing on you tube

[@cynthiaanderson614]

Try a Danish Dough Wisk

[@rainskitchenandgarden]

Thanks Cynthia!

[@mariagutulan447]

TRADU IN ROMINA

[@rainskitchenandgarden]

Hi Maria, I had to put your text into Google Translate, it said that you translated this into Romanian, if that's right, thanks so much! ♥