Baking Baguettes You Can Brag About

[@grkuntzmd]

When I was 6 years old, my father was drafted into the US Army and sent to Southwest Germany (during the Vietnam War). As soon as we arrived there, my parents bought a VW camper van and on every one of my Dad's 30-day annual vacations, we would travel somewhere in Europe. One of my fondest childhood memories was stopping the van in a tiny French town and buying a fresh-from-the-oven baguette at the local bakery. My Dad would slice it open from end to end, smear one side with soft butter, and then spread a whole can of sardine fillets or ham and cheese down the length of it. He would then cut the whole baguette into individual sandwiches and that would be our lunch. It is hard to describe how delicious the still-warm baguette topped with salty butter and meat, or fish, is.

[@KingArthurBakingCompany]

Your memory is fascinating - thanks for sharing! There truly is nothing comprable to fresh bread. 😊 -🥐Lily

[@mulldb]

Sounds like pure Heaven...

[@vizio32]

Thanks for sharing, it made my day

[@Bwalston910]

What a wonderful memory. When I have children I will strive to create such memories.

[@kingkongsdingdong]

I've made a few thousand baguettes in my life,so far, and have to say...none of mine have looked as good as yours! But that's why I keep watching videos like yours and telling myself "keep trying to learn little tweaks to improve"😊 thanks

[@mulldb]

"It's worth struggling for..." AMEN, Brother! What more needs to be said?!?!

[@KingArthurBakingCompany]

😄😄 We're glad you agree! -🥐Lily

[@Marta-to1mf]

I just love how effortlessly you made the whole process.

[@KingArthurBakingCompany]

All in a days work for Martin! -🍰Grace

[@KingArthurBakingCompany]

This recipe calls for 45 minutes, a fold, and then another 45 minutes before shaping. But of course, this will vary depending on your kitchen conditions. -👩‍🍳Kat

[@KingArthurBakingCompany]

Hi, Bryan! While carbonated water is capable of adding a slightly lighter texture to the final products of baking we have not tested it with this recipe. If you do some experimenting of your own we'd love to know how it goes! -🍮Nicole

[@Alex-kd5jt]

Is that what the "bulk fermentation" step is? I notice in the written recipe on your website, it doesn't have the step where Martin lets the dough rest for 15 minutes and then folds before the bulk fermentation. I'm kind of combining what I see in this video with what your website says. (My dough is resting as I type this!) Looking forward to some great baguettes!

[@jaaadeee938]

Did I miss the recipe?

[@dottiedavis355]

What kitchen conditions, please? Like, should I try to keep the room temp around 70? Higher? Thank-you.

[@danutararusbanas4628]

I don’t see the temp of the oven. Did I miss it?

[@RataStuey]

This guy is the Bob Ross of baking... Bread Ross if you will. Great video.

[@KingArthurBakingCompany]

😂😂 Loafing this! 🎨🍞 The happy dough and the happy loaves. Some sweet and gentle folding for a happy bake. 🤎 -🥐Lily

[@ldaley5216]

YES-- I did it--made the sourdough version and although my shaping needs a lot of work--my crumb was AWESOME! I am so happy! Thanks Martin for always helping us improve our baking!!

[@margielaughlin6056]

What version did you use?

[@amylocke8173]

First ones not so perfect. A bit debse. Making them again this week. I think I know where I can improve my method. So fingers crossed. I want them just like these!! Tasted good tho!

[@hatric2612]

Great video, I love all the information KA provides!

[@ReviewGameNL]

The type/brand of flour you use is the most important part. It needs to be strong enough to hold the shape, but not too strong. My all purpose flower is not strong enough, so I add a bit of manitoba flour to get the right strength.

[@bradmitchell876]

You did in a 7 minute video, what it takes others 40 minutes to an hour. Thank you!

[@JoshDondit]

I would like to applaud the dedication to respond to almost every single comment!

[@KingArthurBakingCompany]

It's our pleasure! We love chatting with fellow bakers. 🧡 -👩‍🍳Morgan

[@matthewmorgan2975]

Absolutely love your King Arthur baking tutorials, particularly Martin’s outstanding bread videos 👌🏻🤩 Baguettes 🥖 are tricky to get right but it’s fun trying. Martin’s happiness over his baguette crumb is infectious and I love how bread does that to us bakers 🙏🏻😁

[@AdamHarrisonEros]

Why do the video instructions differ from the recipe linked? For examples, in the video the poolish should have equal parts flour and water, but they differ i. quantity in the linked recipe. The shaping instructions differ as well. Which should I be following, the video or the linked recipe?

[@KingArthurBakingCompany]

Hi Adam! The poolish is made from equal parts water and flour, because of the difference in densities a half cup of water is equal to a full cup of flour. There are lots of ways to shape baguettes, go with whichever one works best for you! -👩‍🍳Morgan

[@Derek-245]

As someone who doesn't bake frequently, I need a recipe that gives me some actual quantities and times or I guarantee none of them will come out even resembling a baguette

[@KingArthurBakingCompany]

Good thing this recipe contains actual quantities and times! All you need to do is look at the very first thing in the video description where it says "Get the recipe," and you'll be all set. 😊 -👩‍🍳Kat

[@paul_raftery]

It would be helpful to refer to the quantities in the video. Derek wasn’t complaining just suggesting. As am I. Mine are ok. I can’t get the open structure inside. Going to change flour to AP and try this recipe. Thanks for the vid

[@ninamattei6085]

Be easy on yourself.

[@agooglyminotaur169]

King Arthur's recipes and tutorials are always amazing - just as good as your flour! Thank you for another great resource.

[@KingArthurBakingCompany]

It's great to be here and baking with you. 😄 Have you also found our website resources, under our "LEARN" tab on the main menu? -🥐Lily

[@MothraVsTheWorld]

I love how to lay out your recipes. You do a really good job of making them user-friendly. With high replay value.

[@carson3888]

Martin is absolutely right, baguettes just taste good. Having the perfect crust and interior feels great to nail and enhances taste, but even my worst efforts and biggest failures in making baguettes make excellent bread. I find myself struggling with reaching these artisinal and professional standards you see online, so I always take time to remember that the pursuit itself is worth it and will usually yield great results. Plus, if I really mess up a loaf big time, I like to make quick and easy biscuits immediatley afterwards so I at least have some homemade bread.

[@beezeley]

Yes to this!!! I was recently trying some recipes from The Perfect Loaf and failing miserably. I turned to the Hunny Bunny: “Pain de Campagne?” “YES!” Deliciousness for the save 😹

[@Hudamezaal]

Thank you Morgan your explanation easy and easy way you did it

[@JenH1536]

This channel is a hidden gem!

[@KingArthurBakingCompany]

We're so glad you enjoyed this video! -👩‍🍳Morgan

[@stephaniebatiz9061]

​@@KingArthurBakingCompany 😅😢

[@kitcooks]

Omg I saw the original video with you and Arthur - 13 years ago with the signature score.

[@joekoscielniak8576]

That is an amazing crumb!! I love the large open bubbles that are ready to catch and fill with any yumminess you wish! Bravo!

[@KingArthurBakingCompany]

Thanks for sharing the bread love! -👩‍🍳Kat

[@DeathSensei]

Glad I clicked on the ad. Baking tends to help me with my anxiety and you seem like such a good and chill teacher I can get behind. Grabbing some bread flour and hopefully making this tomorrow.

[@KingArthurBakingCompany]

Aw, happy baking! -👩‍🍳Kat

[@ruthzanoni2460]

Beautiful! Can you elaborate on the steam addition? Wasn’t too clear Thank you

[@KingArthurBakingCompany]

Hi Ruth! Check out Martin's video on steaming bread: kzbin.info/www/bejne/g4qvaoxmfrSFbM0 and this blog article as well: www.kingarthurbaking.com/blog/2017/02/28/steam-in-bread-baking -👩‍🍳Morgan

[@ruthzanoni2460]

@@KingArthurBakingCompany thank you

[@sahej6939]

A steam oven

[@vivianli596]

great recipe and best illustration! my best baguettes formed for sure!! Thanks a bunch!

[@KingArthurBakingCompany]

😄👏🙌 It's a joy to see you bake with us, Vivian! -🥐Lily

[@superfoodsmoothies]

Could you tell me the room temperature for the overnight poolish rise and the 90 minute proofing? Thank you!

[@KingArthurBakingCompany]

Hi! When recipes state "room temperature" that typically means anywhere from 68°F-75°F. Hope this helps! -🍰Grace

[@superfoodsmoothies]

@@KingArthurBakingCompany thank you! It is about 27c or 28c room temperature where I live so I'm guessing I should proof for a shorter time.

[@KingArthurBakingCompany]

Sounds like a plan! Let us know how it goes! -🍰Grace

[@running2standstill685]

thanks for this, been doing it your method and though i am not getting those holes as much the taste and texture is still superb!!! my shaping improves every single time!

[@KingArthurBakingCompany]

We applaud you for your perseverance! 😊 Maybe this guide (scroll down to Techniques) can also help! www.kingarthurbaking.com/blog/2021/03/26/essential-baguette-tools-and-techniques -🥐Lily

[@pabloisrael8533]

I made a good bread with this recipe. But i didin´t get those irregular holes that you look for in a classic baguettes. I don´t know what did i do wrong. Can you help me with how can i improve my crumb?

[@KingArthurBakingCompany]

Sure thing, Pablo! We're glad that you're enjoying the bread, no matter the crumb. 😊 To achieve the crumb desired, how the dough is handled while shaping, scored, and baked are key. We offer more insight in this guide, especially from the "Techniques" section: www.kingarthurbaking.com/blog/2021/03/26/essential-baguette-tools-and-techniques. Also, just to ensure that the rises are correct, double-checking that the recipe was used vs the video's direction: the first rise is 45min, not 15min. www.kingarthurbaking.com/recipes/classic-baguettes-recipe -🥐Lily

[@Maggie-zw9jq]

Amazing recipe! Chef I'd like to ask two things: 1) can we keep part of the dough in the freezer? 2) if the oven works only with air, how do we bake the baguette?

[@KingArthurBakingCompany]

1. In general, you'll get better results if you don't freeze your dough before baking. It can be done, but it's tricky. 2. You can find our guide to baking in a convection oven here: www.kingarthurbaking.com/blog/2015/02/15/convection-conundrum Happy baking! -🍮Kat

[@StanPappas]

A bit confused. How long is the bulk fermentation? Is it at room temperature? Some recipes call for a 12 - 24 hour refrigeration. Thanks

[@KingArthurBakingCompany]

We're happy to help, Stan! We have all of the details in the recipe (www.kingarthurbaking.com/recipes/classic-baguettes-recipe), which is linked in this video's description box. All of the fermentations for this recipe are at room-temperature. Happy baking! -🥐Lily

[@StanPappas]

@@KingArthurBakingCompany Sorry. I visited the KA Website and am still not clear on what is meant by "Bulk Fermentation". With other recipes bulk fermentation is placing the dough in a sealed container in the refrigerator 12+ hours after a series of 45 minutes rests and bowl folds, then removing, shaping, baking. From this video and the instructions on the KA website it seems that "Bulk Fermentation" is basically a 45 minute rest, bowl fold, a second 45 minute rest then shaping and baking. Can you please confirm this is correct? Thanks, Stan

[@KingArthurBakingCompany]

You're correct! Step #4, essentially, is the bulk fermentation period. "Bulk fermentation" refers to the dough's part of the recipe that is stays together in one mass before division and shaping. Please let us know if this helps! -🥐Lily

[@StanPappas]

@@KingArthurBakingCompany That's Great! Thanks so much for your quick reply as I am on the second 45 minutes! Have a wonderful Thanksgiving!

[@KingArthurBakingCompany]

Perfect! Happy Thanksgiving, Stan! 😄🍞 -🥐Lily

[@dalvaserranomondesi]

I love Martin videos. At my second try, I am almost there. Now, the video and the recipe are a little different.

[@KingArthurBakingCompany]

We're so glad you've found them helpful! -🍮Kat

[@allencohn9192]

One of the very, very, very best baguette videos!!!!

[@Hudamezaal]

Yeah🎉🎉🎉 my baguette just comes out of oven amazing same your bread I did it same texture The same air bubbles in bread🎉🎉🎉🎉

[@KingArthurBakingCompany]

Wonderful! So glad to hear that you're back on track. Happy baking! -👩‍🍳Morgan

[@motorheadrocks123]

Can I swap the poolish for sourdough starter?

[@KingArthurBakingCompany]

Hey Matte! Poolish is a starter made with commercial yeast. So, if using a sourdough starter, the taste will be different, and the dough will be slightly tougher when handling. From our "Baking with preferments" blog (also by Martin!), "...poolish, the preferment of choice for Classic Baguettes. In addition to its "nutty" flavor, poolish can make baguette doughs easier to handle - the preferment boosts extensibility (the ability for dough to stretch)." Blog: (www.kingarthurbaking.com/blog/2020/02/05/baking-with-preferments) Hoping this helps! 😊 -🥐Lily

[@intanjuwita8193]

That. Is. Beautiful. Bagguettes.

[@Ann-zw7mo]

Looks amazing! I'll try this recipe and hopefully my baguette will turn out as nicely as yours😊

[@KingArthurBakingCompany]

Please share how your bake goes, Ann! 😄 We believe in you 😉 -🥐Lily

[@ayesha625]

I noticed that you liked to flour the surface of the counter when you turned the dough out, but on the recipe it states to used a greased surface. What does a floured vs greased surface do to the bread?

[@KingArthurBakingCompany]

Hi Ayesha! It's really baker's preference! If you flour the work surface it can make sealing the baguettes trickier so be sure it's just a light dusting. Happy baking! -👩‍🍳Morgan

[@ntq1ty]

Great video. I really like the concise explanation of the key concepts over the video. I've been using the original Martin and Jeffrey early morning bakery video for baguette reference since it was originally posted, so lovely to see this.

[@breadwright]

I look like a young fellow in those videos! Thanks for coming along! Martin@KABC

[@ethanmathes62]

Can you please explain your method for introducing steam into cooking the baguettes? Thx

[@readyplayer2]

One method is to use a broiler pan that's been preheating in the oven below where you will bake your bread, and then carefully pouring a cup or so of very hot water from a kettle into it and quickly close the door. Just be careful not to get a burn from the steam. No need to refill the pan while baking, the steam just helps to set the crust in the first few minutes of baking.

[@KingArthurBakingCompany]

In this video, Martin added water to a pan below the baguettes. But there are a number of different methods, all of which are acceptable: www.kingarthurbaking.com/blog/2017/02/28/steam-in-bread-baking -👩‍🍳Kat

[@NaturalTribulation]

Works without using a dutch hoven? Do you still recommend using one for a better crust?

[@KingArthurBakingCompany]

Crusts definitely bake well without Dutch ovens 😊 Here's a blog of ours with tips for better crusts - without a Dutch oven - (www.kingarthurbaking.com/blog/2015/08/09/make-crusty-bread). Additionally, (www.kingarthurbaking.com/blog/2017/02/21/bread-baking-dutch-oven) goes over the use of a Dutch oven, if comparison/learning more would be helpful. Happy baking! -🥐Lily

[@flipper2gv]

How long is the bulk fermentation? Also the recipe on the site is different than on this video.

[@KingArthurBakingCompany]

45 minutes. 💛 -👩‍🍳Kat

[@flipper2gv]

@@KingArthurBakingCompany Extremely fast response! Really appreciated.

[@KingArthurBakingCompany]

Haha, you caught me at a good time! But truly, that's what we're here for. 😊 -👩‍🍳Kat

[@fndr82]

Awesome video! Thank you. What Bakers Blade Lame are you using? It looks simple but affective. Thank you.

[@KingArthurBakingCompany]

It's this one! shop.kingarthurbaking.com/items/two-in-one-bread-lame -🍮Kat

[@fndr82]

@@KingArthurBakingCompany hi Kat. I don't think is that one. the one he is using its a thin long piece of carbon steel or maybe stainless steel holding the blade. I really like the one he is using. Do you know he name of it? thx

[@fndr82]

@@KingArthurBakingCompany He uses the same lame in several videos. like the "The Best Everyday Sourdough" at minute 11. thx

[@catherinelau5395]

The printing font seems to be too large for an 8 1/2 x 11 recipe printout. I used landscape for page one to accommodate the width, but the top, right side, and bottom were still all cut off. Suggestions?

[@KingArthurBakingCompany]

We're sorry to hear that you're having trouble printing, Catherine! The pages are formatted for 8 1/2" x 11" paper, but you can make adjustments to the layout using the options at the top of the screen after selecting the "Print" button on a recipe page. Adjustments you can make are font size, one or two-column layout, and including the photo, intro, and tips section or not. Hope this helps! Kindly, -👩‍🍳Morgan

[@queenhart2473]

Great video, really helping me get the techniques but I do have one problem that I can't seem to solve. My crust is so hard it feels like I'm gonna chip a tooth. I can take it out early but then it doesn't have that golden brown color and is quite pale everything else about it is great but I can't figure out what causes the crust to be so hard every time I make them

[@KingArthurBakingCompany]

Thanks for reaching out! Could you share your baking set up? Do you use steam when baking your baguettes? Are they on a stone or do you use any other baking tools? -🍰Grace

[@queenhart2473]

@@KingArthurBakingCompany I use a cast iron for steam and I'm using a gas oven. I also use a baking sheet

[@KingArthurBakingCompany]

Hmm, I have a couple guesses and suggestions for what may help, feel free to try them individually or all at once! First, I'm wondering if your oven may be running hot. I'd recommend trying to lower the temperature and baking slightly longer if necessary, or getting an oven thermometer to check the actual temperature. You could even drop the temperature slightly right as you load your baguettes in! Second, try bulking up the steam in the beginning of your bake, either with more water or try ice! Lastly, you may want to consider some alternative pan to help with your bake. Either a baking stone like Martin is using, or try a baguette pan tray shop.kingarthurbaking.com/items/king-arthur-baguette-pan?, either will help with a most consistent overall bake in your baguettes. Let us know if any of these help and happy baking! -🍰Grace

[@nechamaeisenstein3825]

This happens to me exactly and I also use a baking sheet

[@queenhart2473]

Lowering the temperature helped a ton and I add alot of water to the bottom of the oven. Still not perfect but way better than

[@TheOlderandwiser]

thank you for speedy reply

[@AlamAlkhobz]

Thanks for sharing, Martin! Those are superb looking baguettes!

[@marystokes9925]

I need one baguette and a cup of tea, Heaven😊

[@KingArthurBakingCompany]

Couldn't agree more! 😊 -👩‍🍳Kat

[@22anamae]

With time constraints, is it possible to make the preferment -poolish in fridge for a longer time?

[@KingArthurBakingCompany]

Hi there! We would recommend checking out our blog article on baking with preferments, as each recipe will vary: www.kingarthurbaking.com/blog/2020/02/05/baking-with-preferments. We hope this helps 🧡! -🍮Nicole

[@22anamae]

@@KingArthurBakingCompany thanks!

[@jazzyj77]

The recipe hydration % seems to be ~70% based on the link provided in the description, but I see that Martin was adding more water to the dough in the video, so did the final hydration get to 70% by the addition, or is it somewhere closer to 74?

[@KingArthurBakingCompany]

That's a good question! I would recommend following the amounts listed in the recipe linked in the description, that would be the most accurate amounts. If there are ever slight discrepancies, that can sometimes be the result of us updating recipes to reflect what baker's have shared and commented from their experience baking it at home, -🍰Grace

[@jazzyj77]

@@KingArthurBakingCompany Sounds good, thanks Grace!

[@alainlapter5377]

A bit confused. The video calls for equal parts water and flour for the poolish but the linked recipe says different. Can you confirm please? Thank you.

[@KingArthurBakingCompany]

Hi Alain! Because water and flour have different densities, they don't have the same volume amount. Hope this helps to clarify! -👩‍🍳Morgan

[@paulroberts1799]

Do you have a video on proper oven steaming techniques?

[@KingArthurBakingCompany]

Hi, Paul! We have a helpful blog article on steam in the bread baking process: www.kingarthurbaking.com/blog/2017/02/28/steam-in-bread-baking and a video that can be found here: kzbin.info/www/bejne/g4qvaoxmfrSFbM0. Happy baking! -🍮Nicole

[@paulroberts1799]

Thank you so much. I’m new to baking and am addicted already. You have great content. Thanks again!

[@ShadyNetworker]

I think the flour is the most important part here. I cant find anything about 10%proteine in supermarkets. The recipe itself looks amazing.

[@KingArthurBakingCompany]

For sure! Ingredients become even more critical in recipes like this where there are only a handful of them. Each one has a key role to play. -🍮Kat

[@shanonnunn4128]

@@KingArthurBakingCompanywhy does the recipe not have equal water to flour for the starter, but the video says equal?

[@paulroberts1799]

Can I bake my baguettes on a 3/8 pizza steel or is it a must to use a stone?

[@KingArthurBakingCompany]

Hi, Paul! A baking steel would work here as well. Happy baking! -🍮Nicole

[@Hudamezaal]

Sometimes I got soft not crispy baguette,what reason? Thanks

[@KingArthurBakingCompany]

Hey there! Is this something you've noticed in a single batch or from one bake to another? Have you changed anything about your baking method? -👩‍🍳Morgan

[@Hudamezaal]

@@KingArthurBakingCompany Hi there from Canada 👋Yes you’re right! Trying baking now will see. Thank you for answer🙂

[@KingArthurBakingCompany]

Best of luck and happy baking! -👩‍🍳Morgan

[@Hudamezaal]

@@KingArthurBakingCompany just today I did same your dough , I find it difficult to handul a dough and shaping it. I have no control over its shape😬

[@EdLee74]

Where can I buy that metal transfer peel that he uses to move the baguettes to the oven? I can’t find it.

[@KingArthurBakingCompany]

Hi Ed! Martin is using our Baker's Peel, you can check it out here: shop.kingarthurbaking.com/items/bakers-peel Happy baking! -👩‍🍳Morgan

[@EdLee74]

@@KingArthurBakingCompany it doesn’t look the same as the transfer peel at 5:30 mark of the video which is rectangular with one side raised. It looks more like a sheet pan with 3 sides removed

[@KingArthurBakingCompany]

Oh, I'm sorry about that! Yes, that is a rim-less baking sheet. Kindly, -👩‍🍳Morgan

[@TheOlderandwiser]

quantities of flour and water ?

[@KingArthurBakingCompany]

Hey there! You can find the full recipe linked in the video description. Happy baking! -👩‍🍳Morgan

[@A7productions]

I love all your tutorials. I have learned a lot from you and improved my bread. In this video your pride of skill is so vibrant, it jumps. You make shaping look so easy. All that and and an AC/DC reference. Thank you for you videos. Keep on rocking in the free world.

[@luvs2danceSKC]

I was hoping for some direction on the amounts of time or ingredients (g or other measure)

[@KingArthurBakingCompany]

You can find all these details in the recipe: bakewith.us/MartinBaguettesYT -🍮Kat

[@kathrynmoll86]

Looks easy enough. Thank you, Martin and Tucker! You sure make us wanna bake! 🤓

[@JordanAndTrazyn]

Can you please go over - slowly - how to use the transfer peel? I'm still new to baguettes, and my last batch turned into a disaster of fabric, wood, and misshapen dough.

[@fistsup5700]

I put either cornmeal or rice flour on the peel before placing the baguette on the peel. You want to make sure that the surface is coarse so the baguette won't stick. Putting a baguette on the peel with no cornmeal or white flour ensures that the baguette will probably stick to it. When the baguette is on the peel, it should move freely. Try to slide the baguette up and down the peel. After I put my baguette on the peel, I go straight to the oven.

[@KingArthurBakingCompany]

Hi Jordan! We're sorry to hear that you've been having some trouble using the transfer peel! It's best to use all-purpose flour or semolina flour to dust the peel, you also want to be sure that your couche is well floured or the dough can end up sticking when you flip it onto the peel. Try holding onto the end of the couche and using that help flip the bageuttes over onto the peel. We hope this can help! -👩‍🍳Morgan

[@kathleenhillman1191]

Jordan, if you tap on the video (or hover on your computer) you'll see the gear icon for settings in the upper right corner. If you click that, you can change the playback speed to watch the video at a slower pace.

[@ForvoQuizlet]

You can make one with aluminum foil wrapped around a piece of corrugated cardboard. The price is right!

[@itzmxtt]

Whats the oven temp and how long did you bake for?

[@KingArthurBakingCompany]

Hi there! Towards the end of the rising time, preheat your oven to 450°F with a cast iron pan on the floor of the oven, or on the lowest rack. Bake the baguettes - on the pan, or on a stone - for 24 to 28 minutes, or until they're a very deep golden brown. We include the recipe in each video's description for folks to bake along with us. The recipe page includes all of the measurements, the steps to bake and additional tips from our bakers. You'll find the Classic Baguette recipe here, if it is not showing for you: www.kingarthurbaking.com/recipes/classic-baguettes-recipe. Happy baking 🥖🧡! -🍮Nicole

[@happinessiskey8947]

Where do I get the measurements for the poolish

[@KingArthurBakingCompany]

You can find the full recipe linked in the description below this video or here:www.kingarthurbaking.com/recipes/classic-baguettes-recipe -🍰Grace

[@myillu]

If I only have bread flour, is it still ok?

[@KingArthurBakingCompany]

Yes! 😄 At the bottom of the recipe, under "Tips...", "We recommend our unbleached all-purpose flour for this recipe, as its protein level and other attributes closely mimic the flour used by French bread bakers. Feel free to use unbleached bread flour, if you like; there's no need to adjust the amount of liquid, the dough will simply be a bit stiffer." Happy baking, Russell! -🥐Lily

[@mansourbhatti]

How long can the final dough be kept in the fridge?

[@KingArthurBakingCompany]

Hi there! It can be tricky to do an overnight proof with baguettes. You would refrigerate them about 10-15 minutes after shaping and they still risk over rising and collapsing. A brief oven crisping of your baguettes from the day before or even thawed from the freezer will make them almost as fresh as from the oven. -🍮Nicole

[@SeattleSandro]

This is the video I turn to when I want a refresher on shaping baguettes. I have a good recipe, but the crumb was too tight and dense, because I was working the dough way too much. I also wasn't doing a good job of shaping them until I watched this video a few times. The beauty of baguettes is that anyone can make them. They require 4 ingredients (water, salt, yeast, and flour) and you can make them completely by hand. Instead of a couche I use some clean kitchen towels. These take practice, for sure, but once you get the hang of them you can have fresh baguettes in about 3-4 hours if you're in a hurry.

[@KingArthurBakingCompany]

We're so glad you enjoy this video and found it helpful, Sandro! -👩‍🍳Morgan

[@mrdoctoreleven9731]

What's the recommended time for the bulk fermentation?

[@andrazlogar861]

Depends on how many folds you do. I wait 45 minutes between the folds. And I usually do 3 folds.

[@KingArthurBakingCompany]

Hi there! After kneading the dough, you'll want to let the dough rest for 45 minutes, fold, and then let it rest for another 45 minutes. You can also find the full recipe linked in the video description. Happy baking! -👩‍🍳Morgan

[@vizio32]

didn't catch how and how much steam, if anyone can clarify

[@KingArthurBakingCompany]

Hi, Mario! The recipe can offer more clarification for the timing, which is linked in this video's description box. For how to make the steam, check out this video from 13:10: kzbin.info/www/bejne/g4qvaoxmfrSFbM0. Hoping these help! -🥐Lily

[@dad-fb8lx]

This is awesome. I've been baking baguettes with the KA recipe and referencing the other video Martin made with his son for a year now and every time I bake I try to get better at it. This is just some darn right useful additional. Gotta tell you though KA Flour and Martin, my wife said I've ruined her to bread because even local bakery bread pales in comparison to home made. =D

[@KingArthurBakingCompany]

We're so glad you've been enjoying Martin's bread videos and your own baking adventures! -👩‍🍳Morgan

[@breadwright]

So stoked to hear this! Keep up the great work -- I bet your wife is right!

[@tide1212]

There is no recipe listed , I clicked on everything , why not have a link or just put it on the screen so it can be seen . How hard is it to just add to video , I saw where you said it is at the beginning of the video but it’s not .

[@KingArthurBakingCompany]

Thank you for your note, Phillip. The recipe is linked below this video in the description. Or you can find it here for your convenience: www.kingarthurbaking.com/recipes/classic-baguettes-recipe -🍰Grace

[@tide1212]

@@KingArthurBakingCompany thanks for the link , I clicked it and for a moment it shows the recipe then it goes away and shows the preparation again , it’s probably a glitch on my phone or something but thank you for trying

[@KingArthurBakingCompany]

We're glad you have the link, Phillip. Does it open better in a different internet browser? -🥐Lily

[@tide1212]

@@KingArthurBakingCompany I’m not sure I actually just kinda look at the dough and try to be around %75. Hydration and the bread keeps tasting good 😂

[@edding3000fr]

Pas mal tes baguettes chef ! on valide la recette.

[@KingArthurBakingCompany]

Merci! -🍮Kat

[@jaykia]

Few questions. In the recipe guide, the baguettes look good but don't look entirely like Martin's in the video. Is there a reason for that? Also, your recipe is one of the few I've seen on KZbin that doesn't ask people to get like a 300 dollar Dutch break oven. Do you think the water in the hot pan trick works just as well? And one last question, I have a Pizza steel instead of a baking stone. Would that get too hot or you think that can be used too?

[@jaykia]

Actually one additional question, I do have a sourdough I would like to use. Can I use that instead of the poolish and just increase the bulk fermentation time?

[@KingArthurBakingCompany]

All great questions! To answer the first, that can be a couple different factors, but I would primarily point it back to the use of different ovens. The items photographed on our website are typically made in our test kitchen, which has different ovens. It also looks like the scoring is slightly different between the two! Second, water in the hot pan certainly helps to develop a crispier, richer crust in your baguette. Will it work just as well? That's difficult to say! But it is a good place to start, then you can build up your baguette baking tools as needed based on your preference and needs. Third, a pizza steel will conduct heat better than a stone, so you may find that you'll end up with crispier bottoms on your bread, but I certainly think it's worth a test. -🍰Grace

[@KingArthurBakingCompany]

And you can substitute sourdough in this recipe if you'd like! But to eliminate some of the guessing, we do have this sourdough baguette recipe here: www.kingarthurbaking.com/recipes/sourdough-baguettes-recipe. Happy baking! -🍰Grace

[@jaykia]

@@KingArthurBakingCompany Awesome and thank you for commenting on Christmas eve. I'll take your answers to heart since I use your flour quite often and I trust your company. Merry Christmas.

[@KingArthurBakingCompany]

Merry Christmas to you too! 💕 -🍰Grace

[@jankuni]

Thank you for your videos. I always learn something new every time

[@stinger4583]

Very good. Thank you.

[@davidlatif7829]

If I were to use a baguette bakers pan would I put the seam side down before final rise.

[@KingArthurBakingCompany]

Yup! If you're not planning on moving them, you'll want them seam down. Seam up is for ease of rolling them to their new spot. 😊 -👩‍🍳Kat

[@shelly6123]

Martin, do you teach classes at King Arthur in Vermont?

[@KingArthurBakingCompany]

Hi Michelle! Martin has been a guest instructor at the Baking School in the past, while he's not currently scheduled to teach there soon be sure to keep an eye on the class calendar! -👩‍🍳Morgan

[@HeatherValentineMsFoodie]

How did you add steam? With a steam gun for clothing? Pot of boiling water? 😅

[@KingArthurBakingCompany]

Your last guess is on the right track Heather! Towards the end of the rising time, you'll want to preheat the oven with a cast iron pan on the floor of the oven (or on the lowest rack) and start heating 1 1/2 cups water. Once you're bread is scored and loaded in the oven, carefully pour the now boiling water into the cast iron pan, and quickly shut the oven door. -🍰Grace

[@nechamaeisenstein3825]

Could i use a cast iron griddle

[@KingArthurBakingCompany]

Would it be to bake the baguettes on, in place of the baking stone, or the cast iron pan to add water for steam? -🥐Lily

[@nechamaeisenstein3825]

To bake the baguettes on

[@KingArthurBakingCompany]

That should work! 😊 -🥐Lily

[@nechamaeisenstein3825]

Thank you

[@danilopardo]

Why would you add more yeast when you already have the polish to do the job?

[@KingArthurBakingCompany]

Hi Danilo! The poolish is yeasted, but it's main job is to provide flavor to the finished bread not to leaven the dough on its own. Hope this can help and happy baking! -👩‍🍳Morgan

[@KingArthurBakingCompany]

We're always happy to help! -👩‍🍳Morgan

[@AC-zg3ze]

How long is bulk fermentation ?

[@KingArthurBakingCompany]

Hi, A C! Loafly question: the bulk fermentation information is found in our recipe at step #4, linked in the description box below under this video. 😄 Please share how your bake goes! -🥐Lily

[@ShariDv]

Beautiful

[@kaalalong8967]

Anyone knows the baking temp and duration? Thx

[@KingArthurBakingCompany]

Hi there! The baguettes are to be baked at 450°F. The recipe in this video's description will provide further detail for baking. -🍮Nicole

[@nocturnus009]

That crumb… so many things to capture in those crevices: runny egg, cheese sauce (plastic cheese as DFBlog’s AJ Wolfe would say), butter & those guac & hummus spreads at Costco!

[@NivenRNP]

Bulk fermentation, how long ?

[@KingArthurBakingCompany]

Hey there! The full recipe is linked in the video description. Happy baking! -👩‍🍳Morgan

[@NivenRNP]

@KingArthurBakingCompany no it is not the same. there is no bulk fermentation, and the finished product is not the same. Please go and check

[@KingArthurBakingCompany]

It is the same recipe, the bulk fermentation happens in step 4. Hope this helps to clarify! -👩‍🍳Morgan

[@LenaThiDo]

How do you “add steam”?

[@KingArthurBakingCompany]

There are a few different methods, Lena! You can learn about them here: www.kingarthurbaking.com/blog/2017/02/28/steam-in-bread-baking -👩‍🍳Kat

[@ShaunBryant-e3u]

As always on point with his instruction and demonstration. The methods are very real to the home baker. My baguettes have gone from being sticks of bread to holey, tasty, crusty baguettes that I can be proud of. I also recommend Martins 5 tips for a perfect baguette. My only observation would be to slide your baguettes in on a very hot oven baking stone @ 220°-240°. Thankyou Martin and Tucker for these videos. Instruction that works

[@KingArthurBakingCompany]

We're so happy you're finding them helpful! 😊 -👩‍🍳Kat

[@curtislambert8752]

Thank You for sharing your knowledge Yes I learned how important it was to fold or preshape the dough and your presentation was super a NO nonsense misguided video ..alot of people make videos that are misleading on purpose to waste your time and money.

[@KingArthurBakingCompany]

We're so glad you found it helpful! -🍮Kat

[@msultan22]

What is the recipies for the baguette

[@KingArthurBakingCompany]

The recipes for our KZbin videos are located as links in the video's description box. For this recipe: bakewith.us/MartinBaguettesYT Happy baking, Madeleine! -🥐Lily

[@snurrfilm1]

How large is that pizza peel?

[@KingArthurBakingCompany]

The body is 14 inches square, with a handle that's an additional 14 inches long. You can find all the details about this peel here: shop.kingarthurbaking.com/items/bakers-peel -👩‍🍳Kat

[@SugarPilz]

How many grams for each piece?

[@KingArthurBakingCompany]

Hi there! This recipe makes three baguettes so each loaf will need about 307 grams of dough. -👩‍🍳Morgan

[@mckelwahlstrom1695]

How much steam do you add and how do you add it? Thanks for sharing this! I just bought the bakers companion from KA and have been experimenting with the recipes.

[@KingArthurBakingCompany]

We're glad to hear that you've been enjoying the recipes in our Baker's Companion! For this recipe we recommend adding about 1 1/2 cups of water to a cast iron pan to steam the oven. Check out step 11 in the recipe linked in the video description for more details. Happy baking! -👩‍🍳Morgan

[@robborland290]

Proportion of ingredients? Time for pooling? Time between folds? Any information?

[@KingArthurBakingCompany]

Hi, Rob! We include the recipe in each video's description for folks to bake along with us. The recipe page includes all of the measurements, the steps to bake and additional tips from our bakers. You'll find the recipe here if it is not showing for you: www.kingarthurbaking.com/recipes/classic-baguettes-recipe. Happy baking 🧡! -🍮Nicole

[@robborland290]

Thank you, Nicole.

[@gandalfthewhite8273]

That would have been marked down during my training to become a French baker. The "baguette de tradition" should have a open crumb, but the holes should be of medium even size, if you had great big holes and little holes, then this showed a lack of ability and care during shaping. Don't forget a baguette is for the "tartinables", why have big holes that the butter, cheese or jam just fall into, it doesn't make sense to the French! There seems to be a misconception in the anglosphere that the bigger the holes the better the bread, but it is not like that in France, a pain au levain with a nice even crumb will keep better than one with open uneven crumb, it just make sense.

[@sahej6939]

Make a vid Gandy

[@KingArthurBakingCompany]

Hi there! You can find all the recipe details here: www.kingarthurbaking.com/recipes/classic-baguettes-recipe -👩‍🍳Kat

[@iainwallington474]

I want to give it a go yum

[@KingArthurBakingCompany]

Happy baking! -👩‍🍳Kat

[@ChristianMercadoAcevedo]

Good stuff! Thanks for sharing

[@mehrangizesmaeili8964]

Thanks

[@nickb.5351]

Great video! What steaming tips would you recommend? I find it hard to believe that the baguettes you show off at the end were made with just a few spritz of water like you displayed.

[@KingArthurBakingCompany]

Hi Nick! If you have an electric oven that's well-sealed a bit of spritzing will do more than if you have a gas oven which is vented a lot more. For more ideas on ways to steam bread, check out this blog article: www.kingarthurbaking.com/blog/2017/02/28/steam-in-bread-baking We hope this can help! -👩‍🍳Morgan

[@nickb.5351]

@@KingArthurBakingCompany Thanks for the reply. I saw the education video you have on steaming after I hit "submit" and think my problem is my gas oven!

[@lesleyls]

Hi. I would like to try this recipe. How many grams of instant yeast can I use for the poolish and the dough?

[@flowersrusflorist1520]

I didn’t get big crumbs 😢

[@beezeley]

Okay, Mr. Martin, you’ve convinced me. Looking forward to giving this a go 😺