French Baguette "The quicker poolish method"

How to make French Baguette 2 using the quicker poolish method, easy step by step instructions from start to finish.
Here are 4 simple rules to follow when making these wonderful Baguettes.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is not strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here • Sandwich bread made ea...
Thank you again for watching, John 👌
CIABATTA made easy at home.
• Ciabatta Bread made ea...
How to make Butter video
• How to make Butter (AT...
Sandwich bread video
• Sandwich bread made ea...
How to make Dinner rolls video
• Dinner Rolls made easy...
Stage 1 The Poolish or Sponge
200g / 7oz Strong white bread flour
300g / 300mls / 10½oz Cold water
½tsp / 2g of instant or active dried yeast, if using fresh yeast 8 grams
Stage 2 The main Ingredients
500g / 17½oz Strong white bread flour
220g / 22omls / 7½oz Cold water
1tsp / 8g Salt
The Poolish or Sponge made earlier
Disclaimer
This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Thank You.
Music used
Blue creek trail By Dan Lebowitz kzbin.info...
Front Porch Blues by Chris Haugen kzbin.info...
Birds in flight By Dan Lebowitz
kzbin.info...
Lazy river rag By Dan Lebowitz
kzbin.info...
Mysteries By Dan Lebowitz
kzbin.info...
Ibiza Dream by Chris Haugen kzbin.info...

[@nicholaswoollhead6830]

I just want to applaud John here for continuing to answer comments on a 2 year old video. I've become quite an avid baker myself throughout this crazy year, so I appreciate a recipe for baugettes as they are sort of the "holy grail" of good baking. From one John to another - thank you.

[@JohnKirkwoodProFoodHomemade]

Wow, thank you! John. Much appreciated.

[@godstriumphantchild806]

Now 3yr old

[@themaker1000000]

No he is not. But nice video

[@rodtheshooter]

Hi John , a case of nearly but not quite for me. Followed to the letter and they came out a little flat on my preformed trays . Lovely crust but undercooked inside and gummy. Nice structure though. Any ideas ?

[@bethkelley9867]

@@rodtheshooterMaybe cook a little longer.

[@944gemma]

I think you were born to teach. And, I love that you scrape your bowls as opposed to wasting which drives me mad.

[@JohnKirkwoodProFoodHomemade]

Very kind, thanks again for watching, me too my friend, it's one of my pet hates.

[@vincentwinkleblech3614]

I shared a link to your site because you hasve earned my respect and admiration........ Thank You for sharing your TALENTS

[@maribelmontes1538]

hi I will like to know if you can make white bread recipe with vital wheat gluten. thanks you so much.

[@akim2007p]

Ok. I did baguettes today using your original video with 4x45+20+12min receipt and they came up amazing, but all of them gone while hot in 15 min. My big family like it! Now I just did my poolish and ready for tomorrow! Thank you for great and very detailed receipt. I followed up to each gram and each minutes, and I got the best baguette I ever eat. And it was my first ever bread baking experience!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Akim, much appreciated. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here kzbin.info/aero/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk There is also a great recipe for Ciabatta rolls on my channel too kzbin.info/www/bejne/lXrSlWOjbNd3r7s Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/

[@autumnstorm9009]

Those are absolutely beautiful. I love the sound of the crust crushing.

[@JohnKirkwoodProFoodHomemade]

Thanks again for watching you are very kind thank you.

[@peterstratten3087]

Made these today John - (made the Poolish on Thursday and put it in the fridge - promptly forgot it) - TOTAL DISASTER - The recipe was easy I used the same Poolish, it was still alive, It mixed up fine, then I rested it and knocked it back easily - followed your instructions to the letter - placed it in the oven - kept a watchful eye on it - took it out of the oven after the time you described in the vid and then disaster struck - THEY WERE EATEN IN FIVE MINUTES - didn't even get a chance to freeze any down - I now have to make more each week for friends and neighbours - THANK YOU VERY MUCH lol - Gr8 all rounder this John best bread I have ever tasted.

[@JohnKirkwoodProFoodHomemade]

Haha, Very well done Peter, yeah the poolish will last a few days in the fridge, I did a test run many years ago and had one in the fridge for a week, it was fine, I don't recommend that mind, but 2or 3 days will be fine.Well done again mate 😉

[@marijastarcevic294]

Thank you, John! It is a pleasure to watch your videos and listen to your voice! Easy to follow recipes and wonderful to make!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Marija , much appreciated. Very kind, thank you. Happy new year my friend 😃👍😉. Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thanks again for watching Marija. As I have no way of knowing at first glance, my apologies if you have already subscribed.

[@sandradavey]

I only found John today and he is simply amazing! his instructions are flawless and his tutorial is so helpful.

[@milvember]

Your voice is the best thing I heard today! So warm and relaxing, trying the recipe tomorrow! Thank you!!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Mila, much appreciated. Very kind thank you. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU There is also a great recipe for Ciabatta rolls on my channel too kzbin.info/www/bejne/lXrSlWOjbNd3r7s Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/

[@barbsnyder480]

Well thanks again...thanks for showing how doable Therese crusty breads are in our own homes. Your voice is very reassuring to me as a new Baker. I think if the world was blowing up and I watched your videos I wouldn't be upset at all. Hahahaha! Thanks again

[@JohnKirkwoodProFoodHomemade]

😂😂😂 Thanks again for watching barb, much appreciated.

[@modgranny]

I love your idea of stirring the dough with the opposite end of a wooden spoon! These look fabulous! Going to try with your idea of using a scale also. Thank you for the marvelous help!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Donna, much appreciated. Very kind comment, thank you. Scales are the most important part of my recipes, try to use grams. A gram in the UK is the same as a gram anywhere else in the world, absolutely no ambiguity. ;o) Just a little extra info to help you along if you try these baguettes. Please follow these 4 simple rules when making these baguettes.Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb... Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for Watching Donna.

[@kemangi8893]

Thank you so much Dear Chef, i have been learning a lot from you. Bless you and your family.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching kemangi much appreciated. Please like share and subscribe for more great video recipes. Apologies if you have already subscribed 😉. Bless you and yours too

[@LaBellaRua]

Another fantastic recipe John. I made these to bring to my mother in law's today and they were a smash hit! You make baking so accessible and enjoyable with your simple instruction and reassuring voice- you are a gem!

[@JohnKirkwoodProFoodHomemade]

Thanks again for watching Lisa, much appreciated, pleased the recipe was a success.

[@youssefslimani7026]

I made my baguettes following your instructions...just amazed with the results. Now i m trying the pizzas. Thank you from Tangier, Morrcco.

[@JohnKirkwoodProFoodHomemade]

Glad you like them!

[@clublyn]

I've been baking bread at home for 10 years. All that time I've searched for a baguette recipe that actually worked. FINALLY, this is it. I've made this recipe 5-6 times in the past few weeks, and every single loaf has been "my best ever." Thanks John! I even found a kitchen scale in the cupboard and started measuring by grams rather than cups. It's so much easier. I haven't tried your original version, but I think I'll give it a go. Thanks again.

[@JohnKirkwoodProFoodHomemade]

Very kind Rik Lyn. You'll find the longer version has better taste and texture. Thanks for watching, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here kzbin.info/aero/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk There is also a great recipe for Ciabatta rolls on my channel too kzbin.info/www/bejne/lXrSlWOjbNd3r7s Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/

[@dentistjk]

I have to say you are amazing. Humble and simple. Best cooker on you tube.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching my friend 😉 much appreciated. Please like share and subscribe for more great video recipes.

[@nikolinmargjoni3086]

John thanks for the extended info on the longer version of this baguette making. And appreciate this quicker version 👍

[@JohnKirkwoodProFoodHomemade]

👍

[@anthonygrech7001]

Thanks for the video which is self-explanatory. I have never tried my hand at making bread or baguettes, but after following your easy steps with such detail, I managed to make very good and tasty ones the first time. I shall continue to watch your videos for good and successful recipes.

[@JohnKirkwoodProFoodHomemade]

Well done Anthony, and thanks again for watching my friend 😉.

[@diannefitzsimmons9027]

I like how you include the measurements for fresh yeast too! Thanks (I use dry but my daughter uses fresh)

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Dianne, much appreciated. Pleased to be of some help 😉👍 . I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching Dianne.

[@kirinkopalan8842]

Thank you John, God bless

[@yaralice3942]

Thank you so much. I've never seen such a careful detailed explanation!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Yaralice Camargo, much appreciated. Very kind, thank you my friend. just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU There is also a great recipe for Ciabatta rolls on my channel too kzbin.info/www/bejne/lXrSlWOjbNd3r7s Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.

[@Turtytreeandaturd]

Just found your channel, love it..

[@JohnKirkwoodProFoodHomemade]

Thanks for watching 33, much appreciated. Pleased you like the channel. Please like share and subscribe for more great video recipes every week. Apologies if you have already subscribed 😉

[@culinaryking08]

Great recipe tested it at home then scaled it up to 80 baguettes for my bakery. I tweaked it alittle with addition of some malt powder and more salt.

[@JohnKirkwoodProFoodHomemade]

Thanks again for watching Kenton, hope they sell well. Did you try the sourdough baguette version that I recommended to you, a couple of months ago?

[@pattikemp-gettmann9646]

Second batch again today love this recipe. Thank you.

[@JohnKirkwoodProFoodHomemade]

Thanks Patti, 😉👍😃 Check out my Christmas dinner playlist here kzbin.info/www/bejne/iGnXqJqfbZygeck

[@crishamilton6678]

I could listen to you all day...Thank you for this video. Looking forward to watching all the others.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Cris, much appreciated. Just a little extra info to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb... There is also a great recipe for Ciabatta rolls on my channel too kzbin.info/www/bejne/lXrSlWOjbNd3r7s Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching Cris.

[@crishamilton6678]

John Kirkwood thank you! I have everything I need...was just missing the courage! Now it seems doable. All the recipes I have seem so complicated. This I can do! Will let you know how they come out. So excited!

[@upalipeiris7968]

Dear John. Your wonderful recipe has reached far and wide. It is the most delicious baguettes we have tasted. I made delicious sandwiches with them for the whole family. Two vegetarian and three grilled chicken. We all (five of us) thank you very much for posting it. Will follow your other recipes too. Cheers from Singapore.

[@JohnKirkwoodProFoodHomemade]

Fantastic! I'm pleased you gave them a try my friend and they turned out well.

[@18airwick]

A note for U.S. cooks: Take to heart John’s advise about using weight measures rather than measuring by volume. It is the only way you can get accurate measurements if you double a recipe. Beyond that a U.S. teaspoon is 21% smaller by volume than it’s English cousin.

[@JohnKirkwoodProFoodHomemade]

Thanks for that!

[@viviannaidoo1765]

So calm, so clean, so professional...what a teacher

[@JohnKirkwoodProFoodHomemade]

Wow, thank you! Very kind. Thanks for watching Vivian, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here kzbin.info/aero/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including weighing the WATER IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU There is also a great recipe for Ciabatta rolls on my channel too kzbin.info/www/bejne/lXrSlWOjbNd3r7s Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/

[@rebeccaluce6171]

John, I’ve never commented before but I watch your videos all the time, especially the bread videos. I’m having a grand time going back and watching older ones. I just ordered some beef suet on Amazon so I can make a few of your savory dishes. Your videos are wonderful. Real food that real people like and can make. I hope you never stop.

[@JohnKirkwoodProFoodHomemade]

Very kind Rebecca, thank you. 😃😉

[@hokehinson5987]

Just made this short recipe using some sponge/poolish which has been in fridge for weeks left over from learning sourdough. Wife doesn't like sourdough bread so after learning decided to switch gears. Previously have baked John's long recipe and found it favorable using APF. This short recipe turned out just wunderbar ! Lite delicate crispness with superb flavor profile which compliments butter. This will be our go to recipe for Baggetts. The recipe provided four medium sized Baggett. Used 150 g of poolish followed recipe as written added a small amount of flour as needed beyond recipe schedule. Baked on pizza stone. Turned loaves over to crisp bottom. Just so tasty... Thanx john 🤩

[@JohnKirkwoodProFoodHomemade]

Fantastic H! I'm pleased you gave it a try my friend and it turned out well.

[@lesleyobrien1492]

Thank goodness I have bread flour in my cupboard, in these terrible times at least I have at last learned how to make wonderful bread at last. Never had time before! Wonderful clear instructions - thank you so much, will try to make sandwich loaf next. Thankyou for sharing your skill with us. Stay safe.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Lesley, much appreciated. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here kzbin.info/aero/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk There is also a great recipe for Ciabatta rolls on my channel too kzbin.info/www/bejne/lXrSlWOjbNd3r7s Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/

[@nawalkhafagy4973]

I find it excellent video,your way how to explain so easy ,thank you so much John ,God bless you 👍

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Nawal Khafagy, much appreciated. Very kind comment, thank you. 😉 Just a little extra info to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb... There is also a great recipe for Ciabatta rolls on my channel too kzbin.info/www/bejne/lXrSlWOjbNd3r7s Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching Nawal Khafagy.

[@feliciakillman6230]

Your videos are fantastic! I’ve already gotten so much better at bread baking and I only started watching your videos a week ago. You explain and show every step so well and make it easy to follow along😊 Thank you!

[@JohnKirkwoodProFoodHomemade]

So welcome my friend. Thanks for watching my friend. Here is the ingredients list and full written method on the channels website, Individual Steak Pie profoodhomemade.com/individual-steak-pies/

[@cameronnewberry1069]

Found your channel today, thank you so much for such an informative video! I wish more retired professionals like yourself would start KZbin channels to share their knowledge, one day today's experts will be gone and their trade secrets with them unless they are archived. You are doing a great thing for the next generations!

[@JohnKirkwoodProFoodHomemade]

You are so welcome!

[@KarimiSolomon]

I recently got into baking and I am learning a lot from your channel. Your recipes are crisp, clear and concise.

[@JohnKirkwoodProFoodHomemade]

Very kind, thanks for watching my friend 😉 much appreciated.

[@cevichehouse8068]

Thank you so much ! for answering back ! God bless! Have good day !!

[@JohnKirkwoodProFoodHomemade]

You are welcome my friend, God bless you and your family too. 👍

[@sarirosner3142]

Made it today, came out delicious!!! Thank you so much!

[@JohnKirkwoodProFoodHomemade]

Thanks again for watching Sari, much appreciated. Pleased it was a success. 😃😉👍.

[@norguesa]

What a great video! Thanks! After following your instructions a few times, I noticed a couple of things: first, my fridge must be much colder than yours, because my poolish doesn't foam up the way yours does. I think I may try it tonight by just leaving it on the table--I've seen others that just recommend room temp for poolish, so maybe it'll help. Also, I think my flat is much cooler than yours, so the 45 minute spells had to be extended, as well as the time in the couche. I also extended it to 3 rests instead of just two (kinda mixing your original with this!) and that seemed to help. I had to get an oven thermometer to learn that mine is way below what it claimed. In the end, I set the oven at max (550) and it barely got above 500. Getting the crispy brown crust was much easier this way, though. Anyhow, thanks again, I plan to keep watching your bread videos!

[@pjackson120]

same thing happened to me. my fridge is set to cold. My poolish didn't even rise up. I waited all night thinking i will have a good bread and it didnt happen.

[@JohnKirkwoodProFoodHomemade]

It is working!! you just don't see the activity because of the cold, take it out of the fridge 2 to 3 hours before starting the recipe, and you'll see it start to activate visually.

[@isaiah53design]

Thank you so much for sharing your knowledge! I appreciate that you share the American/non grams measurements even though they're not your favorite, because it makes these accessible to us non-metric bakers who don't have scales. I also greatly appreciate you explaining WHY you do each step, because the understanding about the purpose of those quick rests translates into other recipes. It makes me want to watch more of your videos to see what else I'll learn that I thought was unnecessary in other breads. Do you personally prefer this method, or will you stick with the four 45-minutes version? God bless!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Isaiah 53 Design, much appreciated. I like both this one for quickness, the other for taste, there plenty are other baguettes on the channel too👍😃 Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk There is also a great recipe for Ciabatta rolls on my channel too kzbin.info/www/bejne/lXrSlWOjbNd3r7s Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/

[@mssixty3426]

It is so soothing to watch you work and listen to your narration. This is the first I've heard of the "poolish method." Excellent job on your videos, teaching, and especially the baking results! Thank you!

[@JohnKirkwoodProFoodHomemade]

Thank you so much!

[@GB-re7ty]

Just followed your instructions and my six baguettes are amazing! I've never baked anything before. A big thank you for your excellent recipe.

[@JohnKirkwoodProFoodHomemade]

Glad you like them! GB.

[@MsKipkap]

I’ve been obsessed with your bread videos. I started with this recipe today halfheartedly - because a) I had only spelt flour at home b) I did not have any space in the fridge for the poolish c) I did not (still don’t) have enough space in my freezer to freeze any leftovers. So I had to change quite a bit: reduce the quantities by half, use spelt flour (12,4gr protein) instead of strong white wheat flour and keep the poolish on the kitchen counter overnight (22,8 ° C room temp) instead of the fridge. Result: My poolish was like your 24 hour poolish. Throughout the following steps my dough was always a lot more stickier than yours and never rose as well as yours did on the video. I ended up doing a 3rd round of the 45 minute wait. But obeyed all the other rules about the method: the couche, the spraying, water in the oven etc. The final result was incredible. I cannot believe I just baked not just decent, but good baguettes! Not yet as good as in France itself, but I yet have to obey your rules completely and then decide. Thank you sir. Thank you kindly.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching KB or. much appreciated.

[@jaytlamunch4459]

Done a few of your quiche recipes in the last few weeks, They are Delicious home made, no more supermarket ones for me, I'm going to try the pease pudding next. then move on to your delicious bread making, Thank you, John :-))

[@JohnKirkwoodProFoodHomemade]

You're welcome Joe mate 😉 let me know if you need any help or advice.

[@coastdaze748]

Just found your channel and just finished watching your other baguette recipe the one that takes 4 - 45 proofs. In reading one of the questions, you replied and mentioned this video. I will definitely try this one since it saves so much time and the results look good. I look forward to exploring your other recipes. Your instructions are simple and easy to follow and your voice is very calming and easy to listen to. Thank you for posting.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching CD, much appreciated.

[@mazinsafar]

Hi John, I followed your recipe, method, and tips to the letter and the results were fantastic, to say the least. Can’t thank you enough for making this, historically intimidating baguette making process, so easy and straightforward for a hobbyist like me.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Mazin Al-Sufyani, much appreciated. Good job my friend. just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU There is also a great recipe for Ciabatta rolls on my channel too kzbin.info/www/bejne/lXrSlWOjbNd3r7s Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.

[@catherineiselin]

Hello John, I have just made some "polish" baguettes for a local charity which feeds families in distress, or elderly people unable to cook from fresh, all alone in farms. I kept one of the baguette for myself (selfish I am) and gosh it is fantastic. I used the flour T65 from Bakers' bit, from France, and I did this to try to have a white loaf but untreated, etc.. organic and also with some taste, as I was told by a French friend. I also cook your ciabattas, sourdoughs etc for all to enjoy, while I am clumsily learning to get better. I cannot thank you enough, the baguettes cooked in a normal oven have a great taste, crust and crumb. So: Thank you John for your hard work.. I do most of your recipes and even did the tea cakes ones for those in need and the smell was awesome. Your dedication to good work and good logical way to cook is marvellous. All the best wished to you and looking forward to improve my own skills and get more tips from you (well more than just tips, you are just teaching what is essential).

[@JohnKirkwoodProFoodHomemade]

Thanks again for watching my friend, much appreciated.

[@vgcoker9149]

Hi John, you're amazing. I just found your channel and was thinking of making bread; but, would likely make a baguette. All the secrets of saving money on cookwares are just unbelievable. I was about spending some money on the couhes baking cloth and trays; I guess I do not have to buy those anymore. Thanks, more wisdom sharing and good health to you.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching VG, much appreciated, very kind my friend 😉, enjoy the recipe.

[@gasgas2689]

I recently made John's baguettes and they came out a bit flat so I bought a baguette baking tray (from Sainsburys in England) and they now come out perfectly shaped. Trouble is now I have to go on long cycle rides to lose the calories!

[@noominkhen7267]

Thank​ you​ so​ much​ i​ love​ it

[@evaguarneri8081]

Your baguette recipe works like a charm!!! And your tips are a plus and spot on! Thank you!

[@JohnKirkwoodProFoodHomemade]

Thanks Eva, much appreciated.

[@Anna-ol3my]

Thank you so much John! I made these twice in the last week. They turned out even more flavorful than the first recipe baguettes (which were also very, very good)

[@JohnKirkwoodProFoodHomemade]

Thanks for watching much appreciated

[@TheEvie202]

This is great! Thanks John you are an amazing teacher! So clear and such good tips. Trying these today. Gotta get the hang of baguettes because they are $2- $5 a piece in New York!!! Tired of paying so much when with KA bread flour, I can now make them at a fraction of the price!!!👍🏼🇵🇷🗽😋 Greetings from New York City:)! P.S. I wound up giving dough an extra 45 minute rising because high hydration doughs hate me😂 This was an all day process, for me. In the end, it’s worth it! 😋

[@JohnKirkwoodProFoodHomemade]

Fantastic! I'm pleased you gave them a try my friend and they turned out well.

[@zara3343]

Thank you! Took a while to do but very pleased with the end result :) Been wanting to have some bread since closedown. Thank you very much! ❤

[@JohnKirkwoodProFoodHomemade]

You are very welcome my friend. Thanks for watching, much appreciated.

[@georgefrench1907]

Thanks for the updated baguette recipe. I usually use the overnight sponge development described in this excellent video. I’ll put your great tips on forming and baking the baguettes into use from now on.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching George, much appreciated. Just a little extra info to help you along if you try these baguettes. Please follow these 4 simple rules when making these baguettes.Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb... Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching George. Apologies if you have already subscribed, I'm losing track. 👍😃😉

[@georgefrench1907]

By the way, King Arthur flour, my go-to brand, lists 4 grams of protein in a 30-gram “serving,” comfortably above your 12 percent minimum. Thanks again.

[@keys549]

I am in France now and your baguettes look just as delicious as the French ones. Thanks for this. Peter

[@JohnKirkwoodProFoodHomemade]

Thanks again for watching Peter, much appreciated my friend.

[@wmdeutermann9317]

I will echo that, Nicholas! I didn't get much rise after 9 hours, but went ahead despite that and got 4 rather nice baguettes, about 2 inches in diameter. Good crumb, texture and flavour, and just what I needed for tonight's wine tasting. I think that my problem is that my fridge is quite cold. Next time, I will either let the poolish rise for an hour or two before putting it in the fridge or perhaps go for as much as 12 hours.

[@JohnKirkwoodProFoodHomemade]

Fantastic! I'm pleased you gave it a try my friend and it turned out well.

[@QuyNguyen-ls7js]

I love your shows...thanks so much for sharing

[@JohnKirkwoodProFoodHomemade]

Very kind my friend, thank you and you are most welcome.

[@norguesa]

I used the 'peel' or flipping board I made as per your instructions in the original video to transfer the baguettes to the baking tray--good tip! Your videos are so helpful because of how thorough and detailed you are in the minutiae of the steps of making a good loaf--well done!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching norguesa much appreciated.. Classic English Cottage loaf 😃😉👍 kzbin.info/www/bejne/hZ-zgoNjma15o8k Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching norguesa.

[@joefalcone1]

Once again John...Excellent video. Stay Well.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching once more Joseph, as always, much appreciated my friend.

[@vanessabritt7022]

Amazing. Can’t wait to make this into garlic bread. ❤️

[@JohnKirkwoodProFoodHomemade]

Thanks again Vanessa, this makes the most wonderful garlic bread, made it many time.

[@squeezyjohn1]

Another great video ... thank you ... I've made your other baguettes several times now and they've been brilliant! The clear nature of your video recipes is so easy to follow ... a rare thing on KZbin!

[@JohnKirkwoodProFoodHomemade]

Thanks John, much appreciated. Chocolate gateau from scratch, coming soon my friend.

[@denisepineda1788]

Thanks for sharing your techniques. Very much appreciated

[@JohnKirkwoodProFoodHomemade]

Thanks for watching, much appreciated Please like share and subscribe for more great video recipes.

[@NomenNescio99]

Thank you sir! I didn't knew I could bake, every time I tried before the results were mediocre at best. But with your excellent instruction and exact recipes I managed to make baguettes that actually were good!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Niklas Paulsson , much appreciated. Very kind, thank you my friend. just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk There is also a great recipe for Ciabatta rolls on my channel too kzbin.info/www/bejne/lXrSlWOjbNd3r7s Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.

[@louiss.w1944]

My dude has the voice of the original Winnie the poo and it’s giving me tears of nostalgia. Nice recipe I’m trying it today. Subbed

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Louis S.W, much appreciated. Very kind, thank you 😃😉👍. Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ Apologies if you have already subscribed, I losing track of names 👍😃😉

[@lightandshade9181]

Imagine Winnie the pooh baking ciabatta in his kitchen inside the tree trunk😆😆😆

[@MrTarek1946]

I really respect you and thank you very much for being so informative and useful!!!!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching MrT, much appreciated. Very kind thank you. Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU There is also a great recipe for Ciabatta rolls on my channel too kzbin.info/www/bejne/lXrSlWOjbNd3r7s Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/

[@emilysu3345]

I just found this quicker recipe from your site and will definitely be attempting this one first! Thanks for sharing!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Emily, much appreciated. There are many breads you can try on my channel checkout my bread making playlist my friend. here's a link. kzbin.infoplaylists?view=1&flow=grid&view_as=subscriber Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk There is also a great recipe for Ciabatta rolls on my channel too kzbin.info/www/bejne/lXrSlWOjbNd3r7s Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com

[@zenginyasa7406]

The sound of baguettes and crispy baguette with butter is unbearable 😋 Thanks Sir.👍

[@JohnKirkwoodProFoodHomemade]

Thanks again for watching ZENGiN YAŞA. 😊😉👍

[@soobadarnazira9121]

Hello John I finally gave my 1st trial at your 2nd French baguette ( with the polish made on the eve ) ... it turned out WONDERFUL, my whole family loved them ... any address where I send u a picture ??? Now my friends will also try your recipe. It’s such a winner. Thanks. 😘🎉

[@JohnKirkwoodProFoodHomemade]

There are links under this video, where you can get on to my facebook page profoodhomemade.com/quick-n-easy-white-loaf/

[@suesmith369]

What an inspiration you are John. Ive followed your instructions for the quick method and now have six of the nicest tasting baguettes ever. Much tastier than shop bought ones.

[@JohnKirkwoodProFoodHomemade]

Fantastic Sue.

[@johnmcclain3887]

John, you are just an amazing baker, I've watched and baked most of my life, but only my grandmother was of equal to your touch, the way you handle the dough, all of it. I never could make my rolls as light and perfect as hers and I think it's because my dough wasn't moist enough. I just finished your other baguette recipe, and had the best I've ever made myself, not as good and crusty as yours, but my dough is better. Thanks much.

[@JohnKirkwoodProFoodHomemade]

Fantastic! I'm pleased you gave it a try my friend. My latest video recipe link for. No knead rustic crusty loaf. kzbin.info/www/bejne/oHbQn42thsiDsLc. And here is the ingredients list and full written method on the channels website, profoodhomemade.com/rustic-crusty-loaf/ Also check out my Christmas playlist kzbin.info/aero/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO

[@chrismcmullen3014]

Thank you for this. Clear, straight forward and easy to understand. I do have a technical question: why would the crumb be tighter on a baguette made with a poolish vs your other method?

[@JohnKirkwoodProFoodHomemade]

Because the poolish version is the quicker method, try the French baguette video and you'll see the difference.

[@johnp1992]

Hello from Canada! Learning bread-making - while waiting for COVID-19 to pass by. Your KZbin videos provide great learning. Thanks. One question keeps coming to mind: is it possible to fridge the dough - if yes, is there a “best time” to do it? I would like to make 6 loaves on the weekend, then bake one (or two) loaf (loaves) per day over the rest of the week.

[@JohnKirkwoodProFoodHomemade]

I don't keep my dough in the fridge I like to finish once I start.

[@bssimmonds]

Thanks, I love your “bakers” tips as you go through the process. Well done love your channel

[@JohnKirkwoodProFoodHomemade]

Thanks for watching bssimmonds, much appreciated. Just a little extra info to help you along if you try these baguettes. Please follow these 4 simple rules when making these baguettes, Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb... I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for Watching bssimmonds

[@FluffysMum]

Oh these are perfection, love this method 💖

[@JohnKirkwoodProFoodHomemade]

Just a little extra info to help you along iFluffys Mum if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb... I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching Fluffys Mum Check out my Christmas dinner playlist here kzbin.info/www/bejne/iGnXqJqfbZygeck

[@FluffysMum]

@@JohnKirkwoodProFoodHomemade will do thank you 💖

[@guilhermeo9]

I already have some experience with cooking and this was the first time baking bread following parts of your recipe (the poolish I left in the fridge for 24 hours). I reduced the amount of ingredients of your recipe by 50% for making only 3 200g small baguettes and used 2% salt by the weight of flour (7g salt). The recipe was delicious, next time I'm thinking of doubling the quantities (maybe to make 6 250g baguettes with 40-50cm). I can't wait to make Ciabattas following the same Poolish method. Thank you!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching, much appreciated. Please like share and subscribe for more great video recipes.

[@caligirl008ify]

I like this recipe it sounds easier than other recipes I have cane across. I love your voice ... you sound like Pooh

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Saeeda, much appreciated. Please like share and subscribe for more great video recipes.

[@reetamohun6170]

Thank u very good explanation u have a story-telling voice

[@gonzalolalo8442]

Thank you John, love your recipie

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Gonzola Lola, much appreciated. I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching Gonzola Lola.

[@stephaniekn.565]

Thank you John for sharing, love your voice too

[@JohnKirkwoodProFoodHomemade]

Thanks for watching kim, much appreciated. Very kind comment, thank you. Just a little extra info to help you along if you try these baguettes. Please follow these 4 simple rules when making this recipe. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have also recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists. Channel, kzbin.info Playlists, kzbin.info/playlists I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching kim tod.

[@johnmilus2889]

This guy could make a second career doing voice overs.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching John. much appreciated. This guy is too old to start a new career John but thanks for the suggestion 🤣😂👍 . Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU There is also a great recipe for Ciabatta rolls on my channel too kzbin.info/www/bejne/lXrSlWOjbNd3r7s Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.

[@cathyshaw2416]

@@JohnKirkwoodProFoodHomemade The Liam Neeson of confectionary

[@malinirajendran2355]

Fully agree. You are never too old to start any thing.

[@IanSelvaraj]

@@JohnKirkwoodProFoodHomemade you could create a second channel doing "Winnie the Pooh r reads children's stories" !

[@MinesGuevara]

agree... nice audio! keep it going ... newbie here

[@ayannad.5478]

Thanks 😊 What is strong bread flour?

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Ayanna, much appreciated. Strong white bread flour has a higher protein content than plain or all purpose flour. I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching.

[@egycleo5245]

You are a great cook and tutor too! Thank you so much

[@JohnKirkwoodProFoodHomemade]

Thanks again EgyCleo.

[@PamS-mx5mk]

soooooooo crispy !!! love the recipe

[@JohnKirkwoodProFoodHomemade]

😉👍😃

[@bethbilous4720]

Do you really have to take the dough out of the bowl to proof, ATK just folds it every 30.

[@JohnKirkwoodProFoodHomemade]

Yes,

[@isbcornbinder]

I enjoy your videos just before bed. I'm relaxed and ready to sleep. Thank 6.

[@JohnKirkwoodProFoodHomemade]

That's what my misses says Bob 🤔🤔🤔

[@eileenlewis303]

Another brilliant bread video, clear instructions and precise amounts, thanks John :)

[@JohnKirkwoodProFoodHomemade]

You are very welcome Eileen.

[@ThuyNguyen-ec1rb]

Thanks so much for your time to show us how to make my favorite. Bread

[@JohnKirkwoodProFoodHomemade]

My pleasure Thuy 😊 Thanks for watching, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here kzbin.info/aero/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk There is also a great recipe for Ciabatta rolls on my channel too kzbin.info/www/bejne/lXrSlWOjbNd3r7s Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/

[@timc3600]

Nice. Thank you - someone that is getting into baking and learning lots

[@JohnKirkwoodProFoodHomemade]

Fantastic! Go for it. Thanks for watching my friend. My latest Cheese video recipe. Cottage cheese kzbin.info/www/bejne/fKaZl6upa6x_fpY&lc=UgxiAYOw0q95Dv5ruMV4AaABAg

[@terryknights1]

A great easy to understand blow by blow recipe , well done John !

[@JohnKirkwoodProFoodHomemade]

Many thanks Terry, and thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Chicken Balti pies profoodhomemade.com/chicken-balti-pies/

[@Michael-wc8xl]

For a little work, I had an excellent result. Thank you, John.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Michael, much appreciated. Very kind thank you. Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU There is also a great recipe for Ciabatta rolls on my channel too kzbin.info/www/bejne/lXrSlWOjbNd3r7s Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/

[@Michael-wc8xl]

I look forward to using bread flour next time to see the difference. All I had was all-purpose on hand and was too impatient to brave today's weather to head to the shop.

[@gothamantiquities2595]

Not only were you a cook in England, now you are the Bread Wizard and we are your loyal subjects!!!! John you are awesome and I am from NY and rarely give anyone these accolades! Cheers

[@JohnKirkwoodProFoodHomemade]

Thank you, and thanks for watching my friend. Here is my latest cake video recipe. Chocolate sandwich cake. Here is the ingredients list and full written method on my website, profoodhomemade.com/chocolate-sandwich-cake/

[@anthonyciriacofernandes3442]

Thank you Chef once again for making the procedure easy for making delicious French Baguettes. Cheers Chef.

[@JohnKirkwoodProFoodHomemade]

My pleasure Anthony.

[@QuirkyQuillify]

Great recipe. Very clear demonstrations. I am eager to try it out! Thank you!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching QuirkyQuillify , much appreciated. Just a little extra info to help you along if you try these baguettes. Please follow these 4 simple rules when making these baguettes, Give me a comment if you need any help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb... I have recently uploaded a clearer and quicker version of this baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for Watching QuirkyQuillify .

[@luanaburgmayer2815]

The most relaxing bread tutorials on KZbin

[@JohnKirkwoodProFoodHomemade]

Wow, thank you Launa. Thanks for watching my friend. Here is my Christmas playlist for all your Christmas day meals kzbin.info/aero/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO Here is the ingredients list and full written method on the channels website, Salmon en Croute profoodhomemade.com/salmon-en-croute/

[@p1ll]

Thanks John! Making my 4th attempt at making bagueetes. Last time they came out great, practice and and experience means everything!

[@JohnKirkwoodProFoodHomemade]

Fantastic! I'm pleased you gave them a try my friend and they turned out well. Thanks for watching my friend. My latest video recipe. Crispy hot dog buns, Baguette style. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/hot-dog-baguettes/

[@p1ll]

@@JohnKirkwoodProFoodHomemade already watched!! I do have a question, so I bought a scale I measure carefully.. I am starting to understand hydration... the poolish, all these things.. I struggle after I've folded my dough, comes our of fridge after about 12 hours.. I throw flour on my counter.. it sags.. I can barely move to proof cloth. I get nice gluten window, I use wet hands, I use floured hands, beverything seems right.. as someone learning the craft, why am I having so much trouble? When I the out the dough from fridge, I know it's spot on. It's perfect. Then I have trouble.. where am I going wrong? I'd love a video from you that addresses these problems from beginners.. I can't be the only one.. I guess I want to learn faster than I can, this takes practice and experience, my art teacher once called me insolent 😅 I want to learn too fast, maybe that my problem. Thank you for your knoedge and wisdom, you are an inspiration.

[@neapolismusic]

Your videos are GREAT and its big fun to follow Your instructions. Thanks a lot!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Martin, much appreciated. Very kind, thank you my friend. just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU There is also a great recipe for Ciabatta rolls on my channel too kzbin.info/www/bejne/lXrSlWOjbNd3r7s Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.

[@neapolismusic]

Thanks John for Your kind reply, I checked Your other videos ... they are GREAT! We have flour 550 in Germany which has 12,5% protein and the result is wonderful. I love the poolish method but the baguettes are gone so fast ...

[@anatucker7131]

So nice to watch you making bread, like your voice too. Thank you for sharing😘

[@JohnKirkwoodProFoodHomemade]

Thanks Ana, very kind my friend.

[@gordonkerr5114]

I cannot wait to try this.John makes this look and sound so easy. Love bread.

[@JohnKirkwoodProFoodHomemade]

Fantastic! Go for it Gordon.

[@bakhtina5718]

Hello John, as usual I am looking forward to any of your recipes. Your bread looks fantastic!!!

[@JohnKirkwoodProFoodHomemade]

Thanks again for watching, much appreciated my friend.

[@tejkatejka8752]

I love this channel! Please keep up making great content for bread lovers!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Tejka, much appreciated. I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for Watching Tejka.

[@groeisterk]

Brilliant thank you

[@genevieveladier3053]

thank you so much for a very good and very professional video.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Genevieve. much appreciated. 👍😉😃. Very kind thank you. Just a little extra info to help you along if you try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb... Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for Watching Genevieve.

[@VanVu-rz8gr]

A friend of mine gave me your recipe! This by far was the easiest and best French baguette recipe! I have to make every few days since they get eaten up so fast! Thank you for the clear & easy to follow direction in the video!

[@JohnKirkwoodProFoodHomemade]

My pleasure Van Vu.