How Baguettes are Made Using the Poolish Method to Produce Incredible Texture and Structure

[@ivanhoe6145]

I can't understand why your channel doesn't have millions of followers. Your baking skills are truly second to none and I would like to wish you the very best for this year 2023 and beyond. Thank you so much for sharing your knowledge and talent.

[@CulinaryExploration]

Thank you and Happy new year to you too!

[@aniasanzhar1693]

Agree!!! Love your channel and all the recipes 👍👍👍

[@chaffaitekfi686]

Completely agree.

[@mateomurilloorozco4638]

1:00

[@agnesedwards1646]

Very nice yummy 😋

[@douglash.1268]

Man, I'm so glad I found this channel. You explain everything the best.

[@berniesbasics]

POOOOOOLISH!!!!! That Poolish is Magic.

[@hsifetelsgofw7895]

Coming back to this video again - made amazing baguettes first time thanks to this. Just the right amount of information. Thank you

[@jimacx]

Tried your recipe over the weekend, (the proofing), and baked them last night (Monday). The first 2 came out brilliantly but I forgot to score the second two. I was just so excited that the first two looked so good. I used a baguette tray for the first two and the oven tray for the second two. They were all crispy and delicious. A long old process but worth it. Thanks.

[@downside1237]

Hey Philip, I've been watching your channel for several months and recently since you mentioned Jack; I started watching him as well. Now I have some good news To share I first posted this on jack's channel since I used his faster recipe. (easiest French Baguettes at Home) : I haven't baked in at least 10 years.. But within the last 8 months I've been watching culinary exploration and this channel. There is a poolish version from culinary that I'd love to try but setting myself up for the times schedule wise seems tricky for the time being. However I bit the bullet and made this at home. My razor skills need sharpening but they came out crispy, delicious AND with the most open crumb I have ever made. I have Philip and Jack to thank for the encouragement to be motivated enough to try again. thank YOU guys for not giving up where I did and for putting it in consise layman's terms without the extra verbose chemistry/biology class. I would like to try adding malted barley syrup to the mix what do you think?

[@CulinaryExploration]

Nice job buddy. Jack is a top chap with a great channel. I’m pleased your baking is going well, and guess what? The more you do it, the better you’ll get. Malted barley would work but it does contain sugar so watch the colour when baking in the oven. Start at around 5% baker’s percentage and remember that the malt syrup will affect the crumb colour a little but it will add great flavour (caramel). Keep me posted

[@garyjohnson8399]

I’m so pleased I found your channel. Your methods are a game changer for me. Overnight proving is genius.

[@Simplycomfortfood]

Phillip this is one of my favorite pre-ferment. Vietnamese buns, baguette, pizza dough, focaccia and regular white sandwich bread. I also use it for killer waffles. Great stuff. Thanks Phillip

[@truocmaidinh55]

Thanks for sharing your recipe. First tried and came out exactly like yours. Awesome recipe

[@CulinaryExploration]

Awesome job, well done. Pleased you enjoyed the recipe :)

[@invaderwashere3058]

Probably the simplest explanation I've seen on the tube to make these baguettes.. cheers

[@CulinaryExploration]

Thanks! Let me know if you give them a go! Cheers, Phil

[@actuallyimapanda]

Used this many times,perfect baguette everytime. Thank you

[@pauldoyle1864]

The sound when that baguette, wait can we still call them that ? Any the sound of that crisp crust... beautiful

[@deborahward1438]

THIS is the recipe I've been looking for! Thank you,

[@CulinaryExploration]

Most welcome 😊

[@TheAi4ik]

Just made my first ever baguettes 🥖 according to your recipe, they turned out so good! I made a mistake though and didn’t score it deep enough in the middle, so it is a bit flatter in the middle, but the edges are perfect. Advice to anyone who’ll be doing this - consider making double amount of the dough, I wish I did at least, they are just too good! :) thank you for the detailed description of each step!

[@justrnfr]

Made my first successful bread ever with this exact technic, thank you SO MUCH - It is literally the best baguette i have had since i was in France last summer

[@CulinaryExploration]

Awesome :)

[@ImForgivenToo]

WOW....beautiful and perfect baguettes !!! thanks for teaching us !!

[@headdown1]

Thank you! The baguettes look amazing! Poolish is fermenting in the fridge now.

[@damianaranguren6736]

Hey good job, man!! Thanks for being so clear and accurate with your instructions. Great teaching skills!

[@mwilliamanderson]

I love your take on making baguettes, especially your scoring method and extended rises! Thanks.

[@CulinaryExploration]

Glad it was helpful!

[@hkkats6209]

Just found your channel. Absolutely love it. Well filmed, well presented, tips and tricks explained clearly and in a simple but meaningful way. I've been a home baker for years and always try to up my baking game some more. Thank you for your efforts.

[@CulinaryExploration]

Thanks very much! Keep me posted on how you get on :)

[@rondoty4271]

I loved this recipe.The poolish method to a good French baguette is the best. I like his wonderful accent and his simple directions. for him to give someone several ways to rise your bread from using a couche to using parchment paper. It's nice for professional bakers to understand that not all novices have these tools. Luckily for me I have been baking for a long time. So I have several couches. I made them myself. THE BREAD IS OUTSTANDING. THE CRUMB MADE ME SO PROUD TO SHOW IT OFF.

[@CulinaryExploration]

Awesome Ron. Pleased you enjoyed the baguettes, the crumb is pretty good eh? Cheers for the feedback, appreciated

[@Ralf-rk9fx]

Amazing result.Thank you very mutch!

[@tomtaylor6163]

I am a beginner bakery but I’m in constant pursuit of baguette

[@SmartCooking4You]

Wow! Nice to see these breads, Thanks for sharing!

[@adelaolivero9966]

I think I won the lottery with your recipe💥💥💥. I baked today my fourth badge and they are ok but no bubbles inside. Yours is incredibly descriptive, giving alternatives, etc. thank you sooooo much. I will try it in a couple of days. God bless you. ❤❤❤

[@CulinaryExploration]

Awesome!! Happy baking :)

[@kimberlyrobinson3992]

That is a FINE looking crumb on those baguettes. I’ll have to try this recipe. I like the idea of using a poolish.

[@CulinaryExploration]

The poolish works great for the baguettes Kimberly :)

[@mangbob]

QUESTION FOR CLARITY: When the Poolish comes out of the first frig proofing, do you let it get to room temperature before adding the main dough ingredients, or do you add those ingredients when the Poolish is cold?

[@jr.bobdobbs]

Add it straight away.

[@BTs-he1lg]

My family absolutely love these baguettes. Thank you! The crust is crusty and a little chewy but do not fall apart like the store bought. Great crumb texture. I should have activated my active dry yeast first. The poolish did not rise much after 15 hours, bought out to RT for 3 hours, did the same when fermenting the next day. Also need to work on my rolling skill, haha, probably too much flour on the surface hard to stretch out.

[@CulinaryExploration]

I'm really pleased you and your family enjoyed this one, the crust and crumb has really good texture. It's a bit of a fine line between too much and too little flour when shaping, you'll get it. Cheers for letting me know what you thought!

[@BTs-he1lg]

@@CulinaryExploration Leftover on the counter for 2 days, the last bit still taste as good. Used to eat baguettes every morning in Paris, didn't think that I can actually made them. Yippee!

[@CulinaryExploration]

@@BTs-he1lg Top stuff, enjoy :)

[@Ullmans9]

Thank you for sharing your knowledge! And for using exact measurements in grams. I only use recipe's that measures in grams otherwise there's too much room for error

[@amabile4929]

thank you, thank you, thank you. for the first time, I made baguettes by myself by following your recipe after three attempts with other recipes. you are the best!

[@CulinaryExploration]

Awesome!

[@equaleyez]

Having tried different methods over the years, the 2x18 hour fridge fermentation is my last destination. This gives me the absolute best color and taste. I had a little less oven spring than in this magnificently well explained video, but I blame it on my crappy oven (230°C max). I prefer dividing the bulk in 3 fat ones instead of 4, to compensate for my slightly smaller tray and baking stone. Thank you!

[@tln8424]

Great detailed recipe. I will make these this weekend. Is it OK to use the stand mixer for the combining of all the ingredients? Thanks

[@CulinaryExploration]

For sure Bruce, no worries at all. Let me know how you get on.

[@nationalvelvet3762]

Thank you for your video! I look forward to baking my baguette today. At 6:42, you say "give the top a quick mist" - what do you mean? I assume that means with water; if so, how is that done? Do you have a spray bottle with water? Thanks very much for taking my question.

[@CulinaryExploration]

Yep, with water. You can use a spray bottle. Hope this helps, Phil

[@nationalvelvet3762]

@@CulinaryExploration Many thanks for the reply!

[@CulinaryExploration]

@@nationalvelvet3762 You're welcome!

[@rogrhutch]

Thanks!

[@CulinaryExploration]

Cheers Roger! Let me know how you get one, and thanks for the Super Thanks, it goes a long way :)

[@paulsmythe7620]

Great recipe. I used my homemade starter to make a levain and used that instead of the poolish just to save some time. Baked them this morning and they came out perfect. They look good and taste great.

[@CulinaryExploration]

Awesome! Did you use any yeast, or just starter? I love the crust on these

[@paulsmythe7620]

@@CulinaryExploration Yes I followed your recipe except for using my own starter which somehow I've managed to keep alive for 3 years so far. They were baked at 500 F for around 24 min. They came out with great color and the crust had a lot of crunch. Just the way I like them.

[@CulinaryExploration]

@@paulsmythe7620 Perfect :)

[@Rob_430]

It’s common, except to purists, to add some instant yeast when making sourdough baguettes. I read the French do this, and Peter Reinhardt talks of this. I also do it, as my baguettes come out nice and airy.

[@danoul5881]

Bonjour est-ce que vous mettez un bac do dans le four et je voudrais aussi savoir si vous faites cuire les baguettes sur une plaque préchauffé et aussi si vous asperger des baguettes merci de votre réponse je comprends l’anglais mais pas très bien vos baguettes sont fantastiques😘

[@CulinaryExploration]

Hey there. Cheers for your comments! I bake on a baking steel that's pre heated to 250c. I use an ice cube in the bottom of the oven to create some steam. I hope this helps :) Cheers, Philip

[@danoul5881]

Thank you Philippe🙌

[@zayndanyal1502]

Thank you Phil. As always your videos are worth watching. Question please: why is my bread so dense and heavy. Also, along my sourbread journey, I learned that ( for me at least) only bottled water worked when making a starter. So those who gave up on starters, I hope they will use this tip!

[@kimnugent7591]

I just subscribed to your channel. Love this baguette recipe and how to make it. Very clear and detailed instructions. Your sourdough' recipes will be my next step. Thank you for sharing your talent with us.

[@CulinaryExploration]

Pleased you found the videos helpful. Keep me posted on that sourdough 👍😀

[@agnesschein7874]

hi there :) thanks for your work, I love baking bread since I have "met" you. One little thing: I don't find the pizza recipe that you've mentioned in the video above. Can you please link it? Thanks a million! Greets from Vienna, AT ^^

[@patrogers2594]

Wonderful baguette recipe! I will use your technique of not squeezing out the gas bubbles. Thank you for demonstrating !

[@CulinaryExploration]

My pleasure 😊

[@1cleandude]

Spot on brother will definitely try this recipe and technique!🙏🙏🙏

[@Rob_430]

Another question. Is there an advantage to using a poolish for baguettes vs using a no knead, overnight fermentation with stretch & folds? The poolish seems to take longer……overnight poolish, then next day spending additional time mixing, fermenting, etc whereas no knead is ready to shape in the morning. TIA, Rob

[@gregcoleman6670]

That's one of the best I've watched. Small details. Trying it this weekend.

[@CulinaryExploration]

Let me know how you go Greg

[@gregcoleman6670]

@@CulinaryExploration Bit delayed in starting, but just came out after starting Tuesday night. Not bad 1st attempt. Bit wriggly shaped (need a peel) and lacked a bit of spring (may have slightly overproofed, and need a chain!), crumb a bit tight (shouldn't have watched King Arthur saying to de-gas), but was delicious and chewy so motivated to go again. Thanks!

[@bluespangle]

The very best baguette video I have ever seen.

[@jamescaravello3761]

I can't wait to try this recipe this week when my children and grandchildren arrive. Will serve with Turducken and the next day with homemade ragu and homemade ravioli!

[@CulinaryExploration]

What did you think to the baguettes?

[@mml1224]

can a small lawn ower engine replace the chains?

[@renegervais5480]

Bravo pour cette belle recette

[@chubbygirl9971]

Thank you for simplyfying the procedure, best video ive seen😊😊😊

[@squidmuttly]

Beautiful results. Thank you for your clear instructions!

[@CulinaryExploration]

You are so welcome!

[@fussyrenovator7551]

Would you show us how to do the pizzas please? That would be great.

[@gib1223]

Hello Phillip, love your channel and videos. This recipe indicates 4gr IDY for the final dough , just wanted to verify its the right quantity as it is quite a bit more than other baguette recipes I used, especially as we use a pre ferment . thanks 🙏

[@secallen]

same question

[@thegiftlady1]

You make beautiful bread. The No Knead Sourdough was outstanding. 💋

[@CulinaryExploration]

Pleased you enjoyed the sourdough recipe, are you going to be giving these a go?

[@thegiftlady1]

@@CulinaryExploration Yup, it's on my list of "must try's".

[@mandiigraham1596]

Somewhat unsure what do are doing with the baking chain on the bottom of the oven. Is it to add a greater surface area for heat . Could you offer a more detailed e plantation as to what it is doing.

[@afriedli]

Increased thermal mass (helps regulate oven temperature) + greater surface area for melting ice quickly and creating a big burst of steam. A common alternative is to place a large baking tray in the bottom of the oven and pour in boiling water immediately before closing the oven door, but it's easy to get burned playing with boiling water and you get a lot of steam on contact, most of which escapes before you close the oven door plus you get a face full! The tray + chain + ice cube method is neat and safe.

[@michaelputman8052]

Fantastic baguettes, great flavor and pretty easy to make after watching the video. I cook mine at 475f like you suggest, on a 3/8" piece of steel. At 20 minutes though, the bottom is burned and blackened. I don't understand how these can be cooked on steel at those temps for 20 minutes and NOT burn. I've rolled them on a side to finish baking after the 10 minutes steam. Anyone else have this problem?

[@mwilliamanderson]

Me too. I’m going to try lowering the bake temp and changing the location of the shelf in the oven.

[@imowgrass]

Your electric oven is probably heating your steel beyond 500F due to the IR from the heating element. Kind of a nifty phenomenon. Try using a pizza stone instead!

[@thetwopointslow]

That wood countertop is beautiful. Thanks for the vid!

[@HoustonCanuck]

I’ve tried four or five different baguette recipes and yours by far is the best for a home cook.. question is, is this the same type of dough I could use for Margarita pizza for example? I have leftover dough and I was wondering if this is basically the same or do I have to make other dough using oil in the recipe?

[@roycelassley5759]

What exactly does the chain do?

[@Moni-T-V]

The baguettes came out perfect, the look amazingly delicious 😋

[@fussyrenovator7551]

Best baguette video I’ve seen yet.

[@ldicrist]

Made these yesterday and they came out perfect. The easiest baguette recipe I have ever used. Thank you so once again.

[@CulinaryExploration]

Awesome! Pleased the recipe was useful. I'm addicted to these, I'm hooked on proper butter, dijon mustard and home cured ham. Did you have yours plain or filled with something?

[@ldicrist]

Had one with a triple cream Brie. We served two with dinner - chicken dish and a caprisi salad. And today I used part of one to make a prosciutto and salami sandwich. I’ll use the rest tomorrow.

[@CulinaryExploration]

@@ldicrist Wide variety lol, great job :)

[@aliciaedwards5630]

i really like your recipe i have to try this poolish smile

[@sarac402]

I have just found your amazing channel and am going to try again after almost giving up baking bread. You have answered all my questions around d the science of baking, I can’t believe it! One thing, you bake these baguettes at 250 degrees Celsius. Please tell me, is this fan or non fan oven?

[@bethbilous4720]

Your baguetts are gorgeous.I Made the dough, getting baked tomorrow. Fingers crossed.

[@CulinaryExploration]

Hey Beth, how did you get on?

[@bethbilous4720]

@@CulinaryExploration they did not come out good. dough was too wet after taking it out of fridge. Trouble rolling it out. Too dense too. I will try again.

[@rickyq8627]

Made this and they came out amazing!!!! Thank you for this video!!! a question for you, if you double the recipe to make 8 baguettes, do you also double the amount of yeast in poolish and main dough?

[@CulinaryExploration]

Yes you can. that would be the easiest way

[@rickyq8627]

@@CulinaryExploration Thank you for the reply! trying it now, made the poolish last night, making main dough now, thanks again!

[@mackenzieallen9033]

Hello again: made the recipe today. Came out quite well but, question: I did both refrigerated proofs at the extreme time limits, that is to say, approaching the 18 hr mark (due to scheduling and unforeseen events). Using the "touch" method, the dough seemed to need very little couche proofing, 10-15 minutes only. Does that sound right? Texture of the crumb was good though the holes, perhaps, were not as evenly spaced as yours. Respectfully, mac allen

[@MHK-yu2tf]

Made something similar from a double fermentation pizza dough. However, added yeast only to the poolish. I wondered what proportions you'd need to have for for a brown spelt flour poolish.

[@FynbosGarden]

Big thumbs up. KZbin at it's most valuable

[@adaredmond]

LOVE YOUR CHANNEL!!🎉

[@paulasimson4939]

Wow, great recipe and instructions. Definitely going to give this one a try.

[@tc-lb6iv]

Just made this recipe ! totally perfect ! my wife is amazed haha.. one mistake with the score.. cut straight down and come out without an ear.. just an American Football shape on top.

[@CulinaryExploration]

Awesome buddy. Really pleased you enjoyed the recipe and don’t sweat the scoring too much 👌

[@artistsComplex]

Oh my lord do those look perfect! So excited to try this!!!

[@GennetteDiggs]

Beautiful texture!

[@chriscaminarides623]

Looks amazing mate thanks so much for posting... No comparison to the supermarket offerings... Thanks again

[@CulinaryExploration]

My pleasure! Definitely a little different to the SM varieties, Cheers for feeding back :)

[@chriscaminarides623]

@@CulinaryExploration I'm a new subscriber so I'm OD'ing on your vids at the moment and loving them... Thank God for furlough..lol

[@CulinaryExploration]

@@chriscaminarides623 LOL, don't OD too much. Just seen your follow over on IG too, cheers for the support and following along :)

[@bread_baker]

Love your bread videos. I have got lots of useful information from them. After watching your video on dehydrating your sourdough starter, I did it, just as you showed in your video. I also re-hydrated that starter about 2 weeks later. It took 2 days, but I was able to make sourdough bread with the re-hydrated starter. The bread came out great. Now I keep a jar of dehydrated sourdough starter for emergency back up, just in case something ever happens to my starter. Thanks again for all the wonderfully informative videos you make and share.

[@CulinaryExploration]

Awesome Erin, it's comforting knowing there is a jar of powdered starter... just in case!

[@kingkongsdingdong]

I like to use my starter instead of dried yeast. How would you adjust your recipe using starter instead of dry yeast?

[@williamfonebone]

Thanks a lot and congratulations for your recipy, that I followed strictly. I make bread for years and it’s the first time I’m so close to the perfect french bread, especially for the outside look (crunchy and scores over the bread). However, after several attempts, I don’t manage yet to obtain big bubbles and light crumb like yours inside. My bubbles are small and the inside seems heavier and less soft than yours. However during the knead, I carefully avoid to crush the air inside the dough. My flour is a T65 one, with 11 gr of protein, and the room temperature is about 22°. Would be a problem of hydration ? Shoud I have to put more water (to reach 80% water, for instance) ? But if my dough is too wet, it will become too sticky during the knead, and very difficult to score the dough over just before cooking… Would you have any idea to improve this issue ? Thank you for your answer !

[@Maebooncuisine456]

Thank you so much for your vedio I did it and my husband said it looked like professional work bravo !!!!

[@CulinaryExploration]

Awesome !!! :)

[@MonticelloMark]

Was there anything on the brush when you brushed the baguette dough?

[@bennymollica629]

The best dread I’ve made yet delish 🥖👍👍👍

[@CulinaryExploration]

Awesome!

[@ixtapavangogh]

Hello and thanks for the excellent video. Question: why the chain in the water pan?

[@masoud4090]

Hi , Can you explain about Steam Process with chain more? I was looking for finding heat-resistant and food-grade chain , where to buy ?

[@yinsenlow6646]

Today I baked 6 pcs Baguette and it turned out super "terrifying" GOOD ! I had baked baguettes before and this is the first time my baguettes had holes like yours ! So pleased with the outcome. I gave 3 away, ate 1 and now only balanced 2 pcs ! I wished I had baked more and it tasted great too ! Thank you once again for kindly sharing with us your recipes . It is much much appreciated ! Terima kasih / Thank you once again. Stay safe all here.

[@CulinaryExploration]

I think "terrifying" was the first word I saw in this comment lol, now Ive gotten over that shock I can say that I'm really pleased you enjoyed the video! Pleased you managed to get the nice airy crumb! Did you out anything inside the baguette, ham, cheese? (may favourite with these baguettes in butter, dijon mustard and home cured ham

[@carlosr.psouzarp3910]

Tem receita? Adoro esse pão mas ainda não acertei

[@cgirl111]

I've always thought of Poolish as sourdough starter but instead of wild yeast you use commercial yeast. The baguette is 90% technique and it takes a lot of tries to get it right. It took me about a month of baking to get it to the point I felt it good enough to give to a neighbor.

[@michaelwright5686]

How does a steel pan with a chain inside create steam?? Is there also water it in?

[@professork5612]

Hi ! I love your channel and especially the level of detail your give for your recipes. So helpful for rookie bread bakers! Question: How long should you parbake the baguettes and at what temp if you want to freeze them for later? Thank you!!

[@ayshiaalshaikh7212]

Thank you showing us easy step I can make this easily. I don’t have the proofing towel I am able to use a regular kitchen towel or parchment paper . You made it look so easy and yummy I already did my polish. Sooo excited hopefully it will turnout as good as your.🙏🙏👍👍🌹

[@boonleeglobal]

Great content. Most of all, I like your written instructions. Thank you so much. By the way, can I freeze the dough for later use? If yes, how should I do it?

[@CulinaryExploration]

Pleased you are enjoying the content and finding the instructions useful! In general you can freeze dough but Ive never tried freezing it mid point through this recipe. So I'm a little apprehensive about giving any advice. I'd probably lean towards part baking the baguettes and then freezing those. If you give it a go I'd be interested to know how you got on

[@boonleeglobal]

Thank you so much

[@CulinaryExploration]

@@boonleeglobal More than welcome

[@athanasiospapakostoulis580]

Just bake the bread you want to freeze about 10min less then the others. When you need them bake it again to the end. You get absolutely fresh bread and is not overbaked

[@vincelieu4425]

This goes to show that all those time consuming kneading, stretching, and folding may not be necessary to get some nice open crumb baguettes. Thanks for sharing!

[@CulinaryExploration]

Pleased you enjoyed the vid :)

[@danismagic2]

Beautiful Baguettes, the crust looks great and the crumb is just beautiful too. I can smell it from there. Thank you very much for this video :-) François.

[@CulinaryExploration]

Pleased you enjoyed it François, all the best :)

[@Stellaaa1989]

Can I keep half of the raw dough in the fridge and bake the following day or even 2 days after? I want have freshly bake rather than 1 day old bread. Very informative and clear explanation! I have better understanding of how to shape and score now thanks!!

[@davidboyd9061]

Hello Love this recipe. Three weeks of baking. Could you let us know the pizza recipe you mentioned. Please Best David

[@carlaalmeida9999]

I love the way you explain your recipes! I have started making sourdough bread recently and am already in love with the process! I was wondering if I could use my levain in this recipe instead of the poolish or pre-ferment, Thank you in advance for answering my question and sharing your great knowledge about this fascinating baking process!

[@CulinaryExploration]

Hey Carla, in short, yes you can. You may need to tweak your hydration slightly but give it a go and see what the results are like, make adjustments from there. I'd be interested to know how things go :)

[@carlaalmeida9999]

@@CulinaryExploration Thank you so much for your prompt response. I will certainly give it a try!

[@vdhorstmo]

@@carlaalmeida9999 I was searching for this topic in the reactions. Want to do the same thing. Will calculate hydration but figuring out proofing times will be the hardest.

[@Rob_430]

@Carla Almeida, Hi, your starter can be anywhere from 15-20% of the flour. So say you’re using 100g starter @ 100% hydration, you need to subtract 50g of flour, 50g water from the original dough. Also, as you know, the timing is different with SD as to working with yeast. It takes longer. I never make a poolish or preferment with yeast as I do long, high hydration doughs, and of course not needed with SD. I try to eliminate extra steps.

[@Rob_430]

@@vdhorstmo see my comments below.

[@paulrumbold2436]

Super video , one of the best

[@TRTGCbyjroed]

Hello Again🖐🏾I will be making your delicious baguette recipe on Thursday. I am happy to report I am now making your Sourdough bread recipe on a regular basis. I share my Sourdough bread with my Elderly neighbors and they just love it. The first sourdough bread I tried to make was a complete disaster but…….I did NOT give up and tried again. The second time was successful and I have been making sourdough bread every since. When I make your baguette recipe I will definitely tag you on IG. Thank You for your time and bread making talents. I truly appreciate YOU. Have a Wonderful Holiday Season my friend. Be Blessed and Be Safe🙏🏾😁🙏🏾 Ms J ~ your friend from Las Vegas, Nevada USA

[@RedRyder6606]

Just beautiful!

[@FiveStarRecipes]

Beautiful results, thanks for sharing. 👌🏼👌🏼

[@tunlai]

To bake the baguette, can you please tell me what level rack should I use. (I have 6 racks). I also have a piece of stone plate. Do I place at the bottom rack? Please advise. Thank you.

[@rosamariagonzalez152]

Se ve!!!!!! Riquísimo!!!!!!!! Gracias!!!!!!!!

[@anitaharris349]

Made the recipe and the result I'd amazing, truly wonderful baguettes. May need to refuce oven temperature as have a fan oven. Really happy for first attempt. Thank you for sharing this and for the tutorial. Best wishes

[@CulinaryExploration]

Cheers for letting us know how you got on! Appreciated :)

[@BTs-he1lg]

I just made sourdough baguettes, turned out not bad, but less open crumbs and oven spring as the yeast version. It paired really well with French Onion Soup. Added 40g starter to the poolish and left at room temp overnight. I had a hard time scoring might work better if I left the main dough proof in the fridge overnight instead of room temperature. Philip, can you please make a sourdough baguettes video? Thank you so much

[@CulinaryExploration]

Hey Becky, I will definitely make some sourdough baguettes soon, can't say when just yet.

[@Rob_430]

I use this method for SD baguettes. kzbin.info/www/bejne/fXjXcpePmqZofMk