Sourdough Baguettes: easy step by step.

[@robertopaulpickett4030]

I discovered you in 2020 as the pandemic hit and I was looking for an baguette recipe that I could connect with. I watched dozens of others but once I watched yours, I decided that this was it. I have made dozens and dozens of baguettes since and you are correct, practice makes perfect. My family waits eagerly as I make bread every week and now my friends have started coming over so I've doubled the recipe. I may have to triple it soon because the bread is all gone in a few hours. Thank you for creating this video and helping me get through the pandemic. You were my mentor, baking partner, and even my therapist at times. Your soothing voice let me know that no matter what was happening in the world, things would be okay because I could make a baguette. Thank you!

[@JohnKirkwoodProFoodHomemade]

Thank you for your very kind words Roberto, It means a lot to hear. Keep up the great work happy baking. 😁👍. Thanks for watching my friend. My latest video recipe Fruit Scones. kzbin.info/www/bejne/mputnqOZnddnqqM Here is the ingredients list and full written method on the channels website, Fruit Scones. profoodhomemade.com/fruit-scones/

[@MrRobbieDanger]

I never thought I would listen to Winnie the Pooh teach me how to make baguettes, but here I am in 2019, killing it.

[@JohnKirkwoodProFoodHomemade]

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

[@blaqcat1]

I'm glad I'm not the only one who thinks that. ❤

[@JackSkates]

And now that's all I can think of. But love this guy and he's the first one to make it somewhat approachable.

[@stevelittle8961]

Now I can't listen without thinking of Winnie the Pooh! Damn you!

[@junglespark]

😂😂💓💓💓 I was wondering who that voice reminded me of

[@kaoline4172]

The more I watch, the more glued I am to the Chanel!

[@JohnKirkwoodProFoodHomemade]

Thanks again for watching Kaoline, much appreciated. Very kind, thank you 😃😉👍. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here kzbin.info/aero/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. kzbin.info

[@keithgravestock3905]

I've tried a number of baguette recipes over the last year or two, but this has definitely become my go to. They are absolutely superb. I tend to make 6 and freeze them and although I usually try and defrost them for an hour before re-heating, I have found, or rather my wife has found, that they are just as good cooked from frozen. Thank you John!

[@JohnKirkwoodProFoodHomemade]

Glad you like them, Keith. Thanks for watching my friend. Here is the ingredients list and full written method on the channels website, Crusty Farmhouse Cob profoodhomemade.com/crusty-farmhouse-cob/

[@tysonshenefield6414]

I followed this video for my first ever baguettes and had amazing results. Thank you for posting. This comment made me curious about freezing - when do you freeze them...right before they would have gone to the oven after the 30-minute rest period? Do you have to wrap them in plastic first? Or do you bake them and then freeze? Sorry if it's a dumb question but I'm brand new to this. Cheers

[@Atcraftcity]

@@tysonshenefield6414 I had that question, too. But he does say “reheating” so I’m thinking he means reheat baked baguettes.

[@amberclemons-lopez7220]

You take away the fear of making bread. I think your voice is a combo of Winnie the Pooh and David Attenborough. It’s peaceful and calming. Thank you for sharing your knowledge with us!

[@JohnKirkwoodProFoodHomemade]

Wow, thank you!

[@yixin3896]

I just made these today morning and I am never paying for french baguettes ever again. By far one of the best tutorials on sourdough baguettes on youtube, severely underrated channel.

[@JohnKirkwoodProFoodHomemade]

That is so kind Yixin, much appreciated. Thanks for watching my friend. My latest pie video recipe. Here is the ingredients list and full written method on the channels website, Mince pies profoodhomemade.com/minced-ground-beef-pies/

[@vegan5190]

I found this recipe I would have to say around dec of 2016 or 17 and have been using it every ten days since. On a heart healthy diet I do not put salt in it-everything that goes on it has plenty of flavor. Sometimes I add bits of chopped garlic & rosemary, or everything bagel seasoning. I'll cut one baguette's worth of dough in half after the first proof and freeze each half separately to make pan pizza in the cast iron pan later. Even made raisin bread by adding brown sugar, cinnamon, raisins to the dough. Absolutely, fool proof recipe. Can't thank Mr. Kirkwood enough for this recipe.

[@JohnKirkwoodProFoodHomemade]

I'm glad you enjoyed it my friend. Here is my latest video recipe. profoodhomemade.com/sausage-rolls-professional-standard/

[@DavidBorin]

John -- Thanks for your great videos and recipes. My family thanks you as well. I took this recipe and used it to bake a large, round boule in a Dutch oven (I skip the cut into four and rest for 15 minute step). After the 3/45 + knock back steps, I shaped it into a tight ball, put it on parchment in my Dutch oven, let it proof (prove in UK English) one last time for 30 min, score and bake covered for 30 min at 450F (230C), then uncover and bake for an additional 20 - 30 min until a lovely dark brown. It was by far the BEST sourdough loaf I've made with our starter, which we have named Yeastapus -- think octopus -- (and I've been learning/experimenting with various recipes). I think I've found my go-to sourdough loaf.

[@JohnKirkwoodProFoodHomemade]

Nice job, and very kind. There is a dutch oven recipe already on the channel David kzbin.info/www/bejne/laTWl6GqabGhY80

[@DavidBorin]

John -- Yes, I'd seen that, but forgotten about it. I do like the additional proving for the sourdough loaf using the baguette recipe. I'm never too worried about over-proving sourdough, as it is so slow to rise. The extra proving time gives it such a nice sour tang. If I am feeling patient and want some really deep flavor, I'll prove it in the refrigerator overnight (12 - 18 hours), but I like your poolish method as it takes up much less room. Thanks again, and I look forward to trying other recipes.

[@lesliereynolds4486]

Hello John. I am recently retired and love staying busy in either the garden or the kitchen. I made your sourdough baguettes recipe this evening and it turned out amazing. I was a bit short on the white flour, but added a bit of spelt, corn, and semolina flours to adjust. Thank you for your skillful demonstration, and I love listening to your voice, it makes me happy in the kitchen all day! I can;t wait to try more of your recipes. From USA / NJ

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Leslie much appreciated. Very kind thank you. 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. Apologies if you have already subscribed, I losing track of names 👍😃😉

[@tesstucker3311]

Your French baguettes have been the high demand of my entire family, so can’t wait until my starter is ready for these! I love that they are baguettes. I live alone most of the time and baguette portions work better for me.

[@JohnKirkwoodProFoodHomemade]

Glad you like them! My latest video recipe. Ham and Leek bake. Here is the ingredients list and full written method on my website, profoodhomemade.com/ham-and-leek-bake/ Happy new year and all the best for 2023.

[@mandyxue7929]

I followed your recipe and steps. I made my first two baguettes successfully. My family loved them very much. Liked your patient and clear words.

[@JohnKirkwoodProFoodHomemade]

Great job Mandy, thanks for watching.

[@lorrainefarquharson5023]

THANK YOU, THANK YOU, THANK YOU for the translation of "knocks the dough back" (segment 5:30) as meaning "de-gassing the dough". You have used it in several videos but us foreigners have not clue hat "knocking dough back" could ever possibly mean -- we just guess and assume and are most often wrong anyway. But again, thanks for the translation this time.

[@JohnKirkwoodProFoodHomemade]

😉😃👍

[@rosemaryholloway2543]

Although I regularly make sourdough loaves, I’ve not had great success with either baguettes or ciabatta. I made these today and they turned out brilliantly, with fabulous crust and a holey, scrumptious crumb. Thank you for a really good tutorial and a process which works.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Rosemary, much appreciated. Very kind, thank you 😃😉👍. Here's the full ingredients and written method on the website profoodhomemade.com/sourdough-baguettes/ 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.

[@sr.6816]

Same here, I bake the nicest loafs, boules and rolls... but always failed on the baguettes! Today, all that changed and I was so happy and proud of how they came out! All thanks to a great teacher!! I love the way how easy the video is to follow and the success that came out of it!

[@alicjal2876]

I rarely post comment but this recipe and method is fantastic! I have been making my sourdough bread for 18 months but when I tried this baguette recipe there is no going back. I shape the dough into mini baguettes/rolls and today I mixed wholemeal flour with white flour and sprinkled with grains on top. They are superb and tasty. Also when making them with white flour I have been part baking and storing in air tight bag. Each day just put them in the oven to crisp up spraying with water and I have fresh roll very day! I also tried pizza dough recipe. I store the dough in the fridge for 24 hours before baking and indeed it is light, wonderful and full of flavour! Thank you John and I am hoping to try more of your recipes when I get the chance!

[@JohnKirkwoodProFoodHomemade]

Nice work AL, Thanks for watching my friend. Here is my Christmas playlist for all your Christmas day meals kzbin.info/aero/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO And here is the ingredients list and full written method on the channels website, Sherry Trifle profoodhomemade.com/sherry-trifle/

[@hennyluebcke8719]

I live you, I love your tutorial and I looooveee your bread recipes. This baguette it really is very tasty. Thank you very much.

[@JohnKirkwoodProFoodHomemade]

Thank you Henny, and thanks for watching my friend. My latest bread video recipe. Soft Sandwich Loaf or Japanese milk loaf profoodhomemade.com/soft-sandwich-loaf/ Thanks for watching my friend. Here is the ingredients list and full written method on the channels website. Soft Sandwich Loaf or Japanese milk loaf profoodhomemade.com/soft-sandwich-loaf/

[@pl8686]

John I've made these three times in the last few months, all came out perfect. Today the kitchen temp was pretty cool so I put the bowl of dough over some warm water to get the bubbly rise going on rest period #3. Did the trick nicely. Just want to say thanks, very easy recipe to follow. Well done, sir. / Peter - Seattle

[@JohnKirkwoodProFoodHomemade]

Yeah, sometimes you gotta help it along, although this is a slow fermentation recipe, that's where the great taste and texture comes from, but great work my friend, sourdough is so special, and a bit temperamental 👍😃😉 My next video is a great SD dinner roll recipe, theres and advanced quick view of it in this video. Chicken Scotch Broth profoodhomemade.com/chicken-scotch-broth/

[@ibetrollintheybehatin6857]

Just a personal experience I had; Boil your water on the kettle before putting it into the Pyrex dish. It helps kick off the steam immediately, rather than waiting for the water to boil during the preheating phase.. Well, that was my case yesterday.. I forgot to do it and the tops of by baguettes got a little too 'crispy' for me.. Beautiful video John. I will be applying your years of wisdom into my kitchen. Sent from California, USA

[@JohnKirkwoodProFoodHomemade]

I did say to place a pan of hot!! water in the oven, thanks for watching my friend.

[@toastrecon]

I've been trying to make baguette for a long time now, with okay results. I was determined to figure it out, and this video was just what I needed! One change that I made: It could just be my oven, but I had to turn it up to 500F (gas oven) to get the baguette to get that golden brown crust. At that temp, the water dish in the bottom was putting off a decent amount of steam. Cooking time was right at 18min, as John said!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching David, much appreciated. Well done David, great job. 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/ As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉

[@toastrecon]

@@JohnKirkwoodProFoodHomemade How dare you not memorize the names of all 126,000! Ha. Thanks again, John. Already subscribed. I'll check out more of your videos soon.

[@JohnKirkwoodProFoodHomemade]

😂👍Welcome aboard mate.

[@renatacha4327]

I made these today. Simply put, PERFECT RECIPE. Delicious bread omg!!!!! Last recipe was your French baguette recipe with yeast, which came out okay but didn’t brown or have enough oven spring though were still delicious. So this time I adjusted- Watched a KZbin video on shaping baguettes to increase surface tension, floured my couche more time prevent sticking, raised my oven temp to 550F for first 10 minutes, then took out steam bath and decreased to 450 for another 5-10 minutes. Came out golden, crispy crust, amazing chew and flavor and interior. Thank you!!!!!

[@JohnKirkwoodProFoodHomemade]

Nice job, pleased it was a success.

[@SewEasyCreations]

I have just finished baking this bread today and it is fabulous! I opted for the 4 larger loaves. My husband and I devoured an entire loaf in minutes, hahaha. Thank you for an excellent recipe.

[@JohnKirkwoodProFoodHomemade]

Good job. Thanks for watching, much appreciated. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here kzbin.info/aero/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V

[@matserrien6271]

With the help of our "Bread Mentor", I've achieved today my first Sourdough Baguettes. And boy does the taste worth all my efforts. Thanks again John.

[@JohnKirkwoodProFoodHomemade]

Great job! Thanks Mat. Here is the ingredients list and full written method on the channels website, Sourdough baguettes profoodhomemade.com/sourdough-baguettes/

[@christinemoore7704]

Your voice reminds me of one of my maths teachers from school in Easington every time I listen I feel home sick for the North East 😀

[@JohnKirkwoodProFoodHomemade]

Thanks for watching my friend. My latest pie video recipe. Here is the ingredients list and full written method on the channels website, Mince pies profoodhomemade.com/minced-ground-beef-pies/

[@jackelinslack4400]

John, this recipe is just perfect, and the instructions are so easy to follow. Thank you for being so thorough. I am making these today for the third time. I am still figuring out the perfect temp and time for me as I live at high altitude and I also think my oven runs a little cold. Today I'm trying 475 F, but I may even go up to 500 next time for comparison. Many, many thanks for so generously sharing your bread-baking knowledge with us.

[@JohnKirkwoodProFoodHomemade]

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

[@hananhosny1225]

oh my God i love what you did thank you and like we said in Egypt ' God bless your hands " thank you again

[@JohnKirkwoodProFoodHomemade]

Thanks for watching hanan hosny , much appreciated. Very kind, God bless you too, 😃😉👍. 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.

[@ericvanzeyl4483]

I am an avid sourdough baker and this video was the best I ha e seen for us beginner baker. The water trick that you showed with the counter and your hands was very informative. I plan on trying this recipe soon. Just subscribed to your channel.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Eric, much appreciated.

[@MisterBroseph]

I’ve never thought about making a Poolish preferment with a sourdough starter! Brilliant!! I’ve just matured my sourdough starter and plan to use it in a Poolish for my pizza and focaccia dough recipes. Thank you for sharing your knowledge and techniques with us, chef! Your videos are some of my favorite to learn from!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Swole Chef. 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 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/

[@МаринаЕвстюнина-р1ъ]

Фантастика !!! Люблю смотреть как Вы творите !

[@JohnKirkwoodProFoodHomemade]

I'm on my phone so I can't translate until tomorrow my friend 😉.

[@marcusb754]

I made these yesterday and as always they turned out perfect. Johns videos and Recipes are amazing. Keep the recipes and videos coming and God bless you and your family John.

[@JohnKirkwoodProFoodHomemade]

God bless you and yours too Marcus.

[@taylorhunsucker9831]

This was my first time using my sourdough starter and it turned out really well!! Thanks for the tips!!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Taylor, much appreciated. Very kind, thank you 😃😉👍. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also 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/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉

[@swede5410]

These turned out absolutely amazing. I think its the best bread I've ever baked, thank you very much for your videos !

[@JohnKirkwoodProFoodHomemade]

Wow! thanks Swede. Thanks for watching my friend. My latest video recipe link for whole wheat and white bread flour Bloomer. kzbin.info/www/bejne/j16mlHiunLOdmtk. And here is the ingredients list and full written method on the channels website, profoodhomemade.com/bloomer-whole-wheat-and-white/

[@babyzcakelo5224]

Hi. Did this today, used half the recipe for my first trial. They came out great. Thanks a lot!

[@JohnKirkwoodProFoodHomemade]

Nice job BL.

[@karenkellyburns4507]

Thank you. I've been making sourdough from my own 200 yr old starter but I've never made baquettes. I usually do a no knead sourdough loaf. This is a fun diversion. I also appreciate the "recipe" for the starter. I typically just throw some water and flour in, but it makes a lot of sense to measure. :-) Blessings.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Karen, much appreciated. Very kind, thank you 😃😉👍. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here kzbin.info/aero/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also 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/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉

[@cathyeason4373]

Thank you for this wonderful tutorial Chef John! My first attempt at sourdough baguettes turned out very good, thanks to your instruction.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Cathy, much appreciated. Very kind, thank you 😃😉👍. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also 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/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉

[@joebridges3165]

Greeings Chef John, I know I'm a few years late for the baguette party. I just finished making four loaves using your instructions. They came out awesome but because of my inexperience making sourdough bread I did struggle a bit. I'll definitely correct my mistakes and continue making this bread. Thanks for the excellent instructions.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching my friend.

[@brittanyfischer3592]

I LOVE these … they’re SO good … they’ll be my Christmas present this year ! Thank you for your bread knowledge… 🥖 ❤️🥖❤️🥖

[@JohnKirkwoodProFoodHomemade]

Fantastic, Go for it Brittany. Thanks for watching my friend. My latest video recipe link for Steak & Kidney Pudding. kzbin.info/www/bejne/l5KQhnqfqcd3ndk . And here is the ingredients list and full written method on the channels website, profoodhomemade.com/steak-kidney-pudding/

[@smallballs16]

John you Sir are a great baker. I follow your recipe over and over again. And continue yielding the best tasting bread. I might add I prefer adding 12g of salt. Please if you can upload a Crossant recipe for me. God bless.

[@JohnKirkwoodProFoodHomemade]

God bless you and your family too my friend, Croissant is not really a big thing in the UK so I'm not that confident but I will look into it.

[@allonzo202]

john i cant stop watching your videos..... Well done

[@JohnKirkwoodProFoodHomemade]

Thank you, and thanks for watching my friend. Here is my latest homemade Bread recipe. Jalapeño Chilli Loaf profoodhomemade.com/jalapeno-chilli-loaf/

[@sr.6816]

Sooo deliscious!! I made them today and they came out amazing! Thank you so much for this recipe and the easy to follow instructions! I was so amazed by how delisciously crunchy they came out, I had to cut one right away! Here I am at 11:30pm eating a baguette with ham, slice of gouda cheese with a bit of mayonaise.... I just couldn't help myself! Yuuuuummy! I absolutely love these baguettes! Thanks again Mr. Kirkwood!! ♡♡♡

[@JohnKirkwoodProFoodHomemade]

Glad you like them SR. and my friends call me John....my friend 😉👍.

[@dorian2007hk]

Thank you for your beautiful recipe, wonderful chef John Kirkwood! I also like your clear voice and British accent ☺️. I made a crunchy sourdough baguette for the first time because of you! Truly amazing ❤️

[@JohnKirkwoodProFoodHomemade]

Thank you very much Dorian. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Easy Sourdough Loaf (for Beginners) profoodhomemade.com/easy-sourdough-loaf/

[@celiaislas9946]

I love this recipe…thanks Sr.

[@JohnKirkwoodProFoodHomemade]

You are most welcome Celia. Thanks for watching my friend. My latest video recipe link for Chocolate Chip Muffins. kzbin.info/www/bejne/eF7Eh4t9oLyJbdk. And here is the ingredients list and full written method on the channels website, Chocolate Chip Muffins profoodhomemade.com/chocolate-chip-muffins/

[@123bbbooobbb]

You always make me hungry uncle john they look lush

[@JohnKirkwoodProFoodHomemade]

Thanks Rob son, your Dad got half of this batch, did you get any? If you want to set your own Sourdough starter away pop in and I'll set it up for you ,once you've got it made it'll last a lifetime and you'll never have to buy yeast again. Anyhoo here's the full ingredients and written method on the website profoodhomemade.com/sourdough-baguettes/

[@123bbbooobbb]

No I got none I will be having a word with him 😂 I will pop up sometime and you can show me what to do but I never get enough time to prove them

[@alfonsoandsandra1]

What a wonderful and detailed video! This makes the whole process very easy to follow! I’m making a batch of bread as I write this! I love that I know exactly what is (and not) in my bread! I love this video. Thanks for taking the time to put it together and for sharing it with us.

[@JohnKirkwoodProFoodHomemade]

Thank you, and thanks for watching my friend. Here is my latest bread video recipe. Loaf! super quick, From flour! to sandwich in less than 2 hours. Here is the ingredients list and full written method on my website, profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.

[@bradfreeman3349]

This is an excellent recipe, and by far the easiest I have made. Once you master shaping the dough, it will come out perfect. I can’t believe how hard I have worked in the past for hit and miss results and this is just so easy.

[@JohnKirkwoodProFoodHomemade]

Pleased you like it Brad. Here is the ingredients list and full written method on the channels website, Sourdough baguettes profoodhomemade.com/sourdough-baguettes/

[@Huwodox]

Hi John. Thank you so much for this. I have been experimenting with your recipe for a few weeks now with great success. Based on a few other videos and a baking forum, I have made some notes and adaptations to your method that you may find interesting: Firstly, I am finding that the Poolish is absolutely key to the overall success of the baguette. At first I was a little impatient and only leaving it a number of hours. The trick is to leave it until it is really lively and bubbly. For me that's 24 hours at least in my kitchen. That sets the whole process off and gives a nice oven spring at the end. My method once the Poolish is ready: Mix ingredients as you describe but without the salt and leave for a 30-minute autolyse. I am using a mix of approximately 4 parts white flour to 1 part malted brown, organic if poss. Then add the salt and a splash of water to start to dissolve it. Quick stir in the bowl then stretch and fold on the wet counter. First bowl ferment then for 2 hours. Then second stretch and fold on the wet counter and 2nd bowl ferment for 2 hours (I stick my bowl in a switched off microwave, as it's draft free in there). Finally 3rd stretch and fold and into the fridge for an 18-hour/12-hour/overnight cold proof. I find there is considerable flexibility on this cold proof. Straight out of the fridge, cut the dough into your baguette portions on a dusted counter. I tend to do 4 x 320g baguettes. Preshape and rest. Then fold, seal and roll/shape and lay onto pregreased baguette trays and into the couche. I use the baguette trays with little holes in them for the steam. Leave covered in the couche for about 30 minutes or so and start heating up the oven. Spray the baguettes a bit and score with the lame. Seems slightly easier to score when they are damp. Put into the heated oven with the water tray and bake and mist and steam as you describe. I find the longer proofing times add to the taste and general rise of the baguettes. Also the timing works nicely for my timetable. I can start a poolish in the afternoon, by the following early evening it is ready. Then 4 to 5 hours of proofing with intermittent work before going into the fridge. Then bake the baguettes in the morning ready for the day ahead! Thanks again! Huw

[@JohnKirkwoodProFoodHomemade]

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

[@brucetominello325]

The overnight in the oven creates a baguette that can make it easier for those with some sensitivity to gluten to eat the bread. The longer the rest the less residual gluten in the finished product. I myself have the sensitivity but not to slowly risen sour dough in any shape.

[@brucetominello325]

I meant fridge not oven!

[@uboii]

Will be trying this as my second try at making bread. Will make sure to follow every step to a T

[@JohnKirkwoodProFoodHomemade]

Here is the ingredients list and full written method on the channels website, Sourdough baguettes profoodhomemade.com/sourdough-baguettes/

[@LaurelsCurls]

Thank you so very much for this wonderful video tutorial. I will be trying my hand at these baguettes shortly. Your instructional style is simply wonderful and easy to follow. I also have to say that your accent is strikingly similar to Brian Jacques, the author of the Redwall book series. My children and I have listened to many of his books, read by him on audiobook. As soon as you began speaking it instantly transported me back to those many hours listening to audiobooks with my kids. Lovely!

[@JohnKirkwoodProFoodHomemade]

Hope you enjoy LC, good luck my friend.

[@skouson]

Your tattersall shirts match your tea towels perfectly!

[@JohnKirkwoodProFoodHomemade]

😂🤣👍 Thanks for watching my friend.

[@Zastinka20abra]

Good afternoon Sir :-) I had my own sourdough starter and decided to follow your recipe for sourdough baguettes. One thing caused me a bit of a problem-folding and shaping baguettes but practice makes perfect ;-) They are beautiful, outside and inside, plus I made half of them with sun dried tomato.They are delicious! Once again( my first was lemon drizzle cake) thank you for a great recipe! :-) Ps. Did you hear about sourdough soup? It is polish soup (I am from Poland), you can use 2 tbs of your sourdough starter, add few 3bs of rye flour and a full glass of water. Mix it well, add 2 bay leafs, 1 chopped garlic, cover (but let it breathe),leave in warm place in the kitchen for 5 days and VOILA :) you can make delicious soup :)

[@JohnKirkwoodProFoodHomemade]

Never heard of that, but it sounds very interesting and delicious, thanks for the info my friend.

[@sarahgeorge9309]

I like it so much, In fact, my family and I can not do without this kind of bread, especially with steak or even with fish on the weekend, but we buy it, now after I watching your work, you are encouraged me to make it by myself, thanks a million John, god bless you.

[@JohnKirkwoodProFoodHomemade]

Thanks again for watching Sarah, very kind, God bless you too my friend. Here's the full ingredients and written method on the website profoodhomemade.com/sourdough-baguettes/

[@sarahgeorge9309]

@@JohnKirkwoodProFoodHomemade Thank dear.

[@sarahgeorge9309]

@@JohnKirkwoodProFoodHomemade I will, thank you.

[@brunobaml]

Dear Sir, I'm from Brazil and I'm very happy to reach your channel with a perfect recipe os sourdough baguettes. Congratulations for your job, very didactic.!!

[@JohnKirkwoodProFoodHomemade]

Thank you very much my friend, much appreciated.

[@matserrien6271]

Once again John, Clear, Straight forward and Pleasant. Thanks for Nice Video.

[@JohnKirkwoodProFoodHomemade]

Thanks Mat.

[@annikabotz8902]

Looking forward to making these ...

[@JohnKirkwoodProFoodHomemade]

Fantastic! Go for it Annika.

[@johndavies2396]

Just made the baguettes started yesterday left the polish over night then finished off today many thanks John brilliant result

[@JohnKirkwoodProFoodHomemade]

Well done, nice job John.

[@andyrbush]

I love maaking your bread and will try these. Sourdough bread is my favorite. But I am sure I could never control cling film the way that you do.

[@JohnKirkwoodProFoodHomemade]

You can do it!👍

[@andyrbush]

I found some plastic wrap that is like cling film but doesn't shrivel up and stick to itself.

[@ingridgillette5573]

I made these and my husband said they are fantastic! Wonderful recipe!

[@JohnKirkwoodProFoodHomemade]

Glad you like them! Ingrid. Here is the ingredients list and full written method on the channels website, Sourdough baguettes profoodhomemade.com/sourdough-baguettes/

[@jerrysmith372]

I just want to reach through the screen and grab one of those. It looks so good. I could see slicing half through and tossing in an Italian sausage with a little marinara. YUM!! Now I'm really hungry.

[@JohnKirkwoodProFoodHomemade]

Thanks again for watching my friend. Here is the ingredients list and full written method on the website, Sourdough baguettes profoodhomemade.com/sourdough-baguettes/

[@rootedinjoy8821]

Thank you sir. I’m on sourdough adventure number 6 today. Your baguettes were number 3 and came out perfectly! Several others did not. However, I want to add a bit of other flours...some whole wheat, touch of rye and a touch of flax. I’m sure it’ll change hydration needs....I’d appreciate your guidance but going to try it today. Thanks!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching, much appreciated. You're talking about completely different recipes.

[@ModernLady]

These came out absolutely amazing, best ones I’ve tried so far! (Which is many). To little salt for me though. Under 1%, I’ll have to add more.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching my friend.

[@ZenaHerbert]

Super flavour, quite extraordinary. They didn't rise as much as I hoped but the crumb was open enough. The crust was nicely crisp and not cut-your-mouth hard. I'm used to sourdough baking so I don't understand the reluctant rise. The dough looked happy, friendly and lively but had very little ovenspring. I'll try again.

[@JohnKirkwoodProFoodHomemade]

Some extra advice my friend. Go through my 4 main bread making rules below, especially 2 and 3. 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

[@ZenaHerbert]

@@JohnKirkwoodProFoodHomemade Thank you for your reply Chef John. I used to sell my baking on Farmers Markets so weighing ingredients correctly is my habit. I have a Soehnle digital scale. I agree with you, that substituting cups or handsful doesn't work. I used organic strong white bread flour from buywholefoodsonline, my usual supplier. I make all our baked goods at home so I keep a variety of flours on hand. I used filtered tap water; it's possible the filter needs to be changed. The starter I used for the poolish was fed in the morning of the day. I mixed the poolish at bedtime. Perhaps my kitchen was too cold. Perhaps my old oven wasn't at full temp. Perhaps I didn't hold my face right, lol! Whatever, I'll try again. The flavour really is exceptional, I've tripped up somewhere. Thank you for your advice and help. Best regards. :)

[@ZenaHerbert]

@@JohnKirkwoodProFoodHomemade Hello again. Second go today was successful, thank you. I must have been too fat-fisted with the dough the first time. I paid more attention to your handling of the shaping and it paid off. Thank you for your help.

[@djjt69]

Hello John! I baked these today and they were fantastic! And it was with your sourdough starter which I got a week ago! Many thanks to you good sir!!!

[@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/

[@jimoray3]

I’m doing this recipe right now exactly how you documented. I had a sourdough starter already that I’ve been working for 6 months, but doing more pizzas with it. I always try to hurry but with 3 feet of snow on our property, I did it exactly as you said. I’m at the 30 min proof now with a cotton pillowcase. I’m subscribing now. I’ll give you credit too. Cheers

[@JohnKirkwoodProFoodHomemade]

Nice job my friend, and welcome aboard my friend. Here is the ingredients list and full written method on the channels website, Sourdough baguettes profoodhomemade.com/sourdough-baguettes/

[@jimoray3]

@@JohnKirkwoodProFoodHomemade , they were so perfect. I opted for the 4 large baguettes and wow you would have thought I was a professional when they came out of the oven. All I was thinking right than after we let rest on a wired rack and cut and ate was that was a lot of work for 4 baguettes and 3 were gone in minutes so 1 baguette is left. Thank you for sharing. You are the professional

[@pavlinasos8097]

I've tried several baguette recipes but none of them worked, until I tried yours. Thank you very much. It is absolutely awesome. They tasty is much more better than in a store and it makes me very happy. Have a nice day and once again thank you for sharing :) :)

[@JohnKirkwoodProFoodHomemade]

My pleasure PS 😊 Here is the ingredients list and full written method on the channels website, Sourdough baguettes profoodhomemade.com/sourdough-baguettes/

[@dkgachalife2177]

Greetings from Whistler, British Columbia .Very soothing voice John and delicious looking Baguettes

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Lindsey, much appreciated. Very kind, thank you 😃😉👍. Here's the full ingredients and written method on the website profoodhomemade.com/sourdough-baguettes/ 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.

[@marymar4181]

You are explaining very well! Thank you sir 🌹

[@JohnKirkwoodProFoodHomemade]

So nice of you, thank you.

[@radoslavrashev6778]

Hello John, you inspire me to bake my own bread and one day I will do it, but the thing is I am afraid of failures and waste of time, but I will do it someday, thanks for your efforts and detailed explanation.

[@JohnKirkwoodProFoodHomemade]

Thanks again for watching Radoslav, Here's the full ingredients and written method on the website profoodhomemade.com/sourdough-baguettes/

[@valeriegardiner3591]

Thank you for this easy recipe for French Bread had a great flavour being sourdough my first time using a poolish 😊

[@JohnKirkwoodProFoodHomemade]

Thank you, and thanks for watching my friend. Here is my latest bread video recipe, Easy Flat Bread, Italian style. profoodhomemade.com/flat-bread/

[@TheBrownieLady7]

I just made this -YUM!

[@rickmidkiff9990]

Going to make the poolish this evening and make the Baguettes tomorrow. Lets see how it goes

[@JohnKirkwoodProFoodHomemade]

Fingers crossed Rick. Here is the ingredients list and full written method on the channels website, Sourdough baguettes profoodhomemade.com/sourdough-baguettes/

[@Mkadhimi]

oh at last a sourdough baking .. I've been waiting for you shifting to sourdough breads .. I'll follow your recipe soon .. thanks alot

[@JohnKirkwoodProFoodHomemade]

Thanks again Meena. Here's the full ingredients and written method on the website profoodhomemade.com/sourdough-baguettes/

[@Onehundredpounds]

You're a saint, John.

[@JohnKirkwoodProFoodHomemade]

Thank you Erica, and thanks for watching my friend. My latest bread video recipe. Cream Doughnuts. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/cream-doughnuts/ Also here are links to my two accompanying videos. Chantilly (Whipped) Cream profoodhomemade.com/chantilly-whipped-cream/ And Strawberry Syrup profoodhomemade.com/strawberry-syrup/

[@tennesseetexanhousewife5277]

I made your baguettes today! They are great! I love this recipe! I have been making sourdough for years but have never seen a recipe for sourdough baguettes!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Katherine, much appreciated. Very kind, thank you 😃😉👍. Here's the full ingredients and written method on the website profoodhomemade.com/sourdough-baguettes/ 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.

[@lindacampbell316]

I have been making sourdough for awhile and tomorrow I am making this one!! Thank you so much. Really enjoy your channel. Linda, Quebec, Canada

[@JohnKirkwoodProFoodHomemade]

Good luck Linda

[@keithdavidson4723]

I absolutely love baguettes and sourdough is so light and a little chewy, which contrasts beautifully with the crunchy crust. Wonderful recipe. Many thanks for sharing it John. Best wishes and take good care of yourself 🙏🏻

[@JohnKirkwoodProFoodHomemade]

Thanks Keith, you and yours too my friend.

[@rootedinjoy8821]

Hi John, thank you. I’m a working professional single woman on lockdown and trying to learn how to make sourdough. Just found you....trying first loaf today both don’t think I’ve done it right...will see. My son is a chef but not pastry...and he’s out of work with two babes. TMI...sorry. Going to watch all your videos! Thx

[@JohnKirkwoodProFoodHomemade]

SD takes a little more practise but you'll get the hang of it. stay safe,

[@darielawalker7189]

Wow!!! Amazing video and with all due respect, I love your voice!! 🤍🤍🤍

[@JohnKirkwoodProFoodHomemade]

Thank you, and thanks for watching my friend. Here is my latest pie video recipe. Waitrose Turkey and ham pie kzbin.info/www/bejne/h4S2lZ6iYs-cg5Kmecipe Here is the ingredients list and full written method on the Waitrose website, www.waitrose.com/ecom/recipe/turkey-ham-pie and Waitrose Rosemary salt roast potatoes www.waitrose.com/ecom/recipe/roast-potatoes-with-rosemary-salt Plus checkout my Christmas playlist here, 17 fantastic Christmas recipes, from roast potatoes, to roast turkey, everything you need for a great and successful Christmas day dinner. kzbin.info/aero/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO

[@brendawashburn5210]

thank you so much for this great sourdough bread teaching experiance.... awesome!

[@JohnKirkwoodProFoodHomemade]

You're very welcome Brenda, thanks for watching much appreciated.

[@cormacmurray5521]

I used this technique with some yeast leftover after brewing beer. I just added some of the (washed|) yeast from the fermentor instead of the sourdough starter and did everything else the same. Worked out brilliantly, brilliant flavour and texture. Great video!

[@JohnKirkwoodProFoodHomemade]

Very interesting CM , nice job. Thanks for watching much appreciated.

[@lauracash8862]

Perfect timing! I’ve been waking up my starter for another recipe so I’ll give this one a try as well. Thank you, as always.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Laura, much appreciated. Very kind, thank you 😃😉👍. Here's the full ingredients and written method on the website profoodhomemade.com/sourdough-baguettes/ 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.

[@susannal8948]

I was ready to give up on my sourdough, but this recipe worked out beautifully. Thank you very much!

[@JohnKirkwoodProFoodHomemade]

You are so welcome Susanna. Nice job.

[@rondamorhaime9452]

Making my starter today John... WOW perfect teaching video Thanks.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Ronda, much appreciated. Very kind, thank you 😃😉👍. Here's the full ingredients and written method on the website profoodhomemade.com/sourdough-baguettes/ 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.

[@henrylawson0191]

Thanks heaps John, lovely video.. ❤️❤️

[@JohnKirkwoodProFoodHomemade]

Thanks Henry, much appreciated buddy.

[@deewila4647]

Thank you very very much indeed,John.

[@JohnKirkwoodProFoodHomemade]

You are very welcome

[@haridasmenon4684]

Made this and came out amazing baguets.. Thank you John for sharing this. This will be my goto baguets recipe whenever I need..

[@JohnKirkwoodProFoodHomemade]

Wonderful!

[@kathryngilmour3559]

They look delicious John can almost smell them from here !!!!I used to love as a child the smell from the bakers when they made the morning rolls..

[@JohnKirkwoodProFoodHomemade]

Thanks again Kathryn. Here's the full ingredients and written method on the website profoodhomemade.com/sourdough-baguettes/

[@suyapajimenez516]

I love your recipe and technic. It call my attention you didn’t use steel or stone platform? I just got mine and I don’t think it’s necessary 😮

[@rickrhoduscarolefrazier-rh565]

INCREDIBLE video - streaming on my smart tv & following along. Serious information & love the history & science John shares. Betting he has a background in Biology/History? I'm rekindling my baking & want to start doing sourdough - wild yeast bread baking - on top of wood fired oven baking which I've done for years now.. Loving the info he gives you to do this - no histrionics, or crazy stuff - just the facts & and LOT of facts. Thank you!

[@JohnKirkwoodProFoodHomemade]

Thank you for your kind words my friend.

[@dawnc1419]

Hi John, have you done a GF bread cake? I love this bread my daughter has double gene celiac and she says it's the best bread she's ever tasted so thank you so much ❤

[@JohnKirkwoodProFoodHomemade]

I'll look into it. Here is my Gluten free bread video recipe, kzbin.info/www/bejne/nmethKWLadOZZ5o

[@juanasmith7223]

Love this recipe! Baguettes are just the right size!

[@JohnKirkwoodProFoodHomemade]

Glad you like them!

[@Imagoodn]

Hello! Thank you for sharing your lovely recipes. Your instruction is outstanding. I love working with sourdough and, like you, prefer the flavor over regular yeast. I halved this recipe and made one batard. Beautiful and delicious!

[@JohnKirkwoodProFoodHomemade]

Thanks again for watching Lynda, and for your very kind donation👍 it is much appreciated my friend, look out for your name splash in my next video, I'll also be doing a great SD ciabatta very soon.😃👍😉 Here is the ingredients list and full written method on the channels website, Sourdough baguettes profoodhomemade.com/sourdough-baguettes/

[@gigidtx]

Thank you so much for this video! I'm excited to try your method, it is so well explained to make this do-able for this beginner

[@JohnKirkwoodProFoodHomemade]

Wonderful! I hope you have fun. 😁👍

[@kdinh1058]

Love your video, easy to follow and the baguettes turn out great. Thank you sir!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Kim my friend much appreciated, Here is my latest bread video for you to try Honey & Oatmeal rolls profoodhomemade.com/honey-and-oatmeal-rolls/

[@amapola1163]

I've just made these with my homemade starter following your instructions, wonderfull result !

[@JohnKirkwoodProFoodHomemade]

Nice one Kay, well done my friend 😉.

[@BB-vg4rp]

Made these yesterday, turned out perfect! Thank you for sharing the recipe!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Gulnara, much appreciated. Very kind, thank you 😃😉👍. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop 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/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉

[@margaritabeckerdiaz1692]

Hi john Happy day Love tour recipes I am mexican The best for you !!!

[@JohnKirkwoodProFoodHomemade]

Thanks again Margarita. Here's the full ingredients and written method on the website profoodhomemade.com/sourdough-baguettes/

[@kimikikiliki2923]

Great!! I have sourdough and i will make this reciepie soon. Thx

[@JohnKirkwoodProFoodHomemade]

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

[@zinniahardy8887]

Yes thank you! Those 4 people who dislikes are just jealous lol coz those Baguettes looks fantastic 😍 trying this out too:))

[@JohnKirkwoodProFoodHomemade]

Thanks again Zinnia, can't please everyone my friend. 😉😃👍 Here's the full ingredients and written method on the website for these sourdough baguetts profoodhomemade.com/sourdough-baguettes/

[@denisefretwell8530]

I can't wait to try his recipe!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Denise, much appreciated. Very kind, thank you 😃😉👍. Here is the ingredients list and full written method on the channels website, Sourdough baguettes profoodhomemade.com/sourdough-baguettes/ Just a little extra information to help you along if you do try these 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 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. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also 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/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉

[@yabbado4429]

I love your simple methods for home cooks. Can you make videos of sourdough babka and epi? Thank you.

[@JohnKirkwoodProFoodHomemade]

Not familiar but I'll look into it, Thanks for watching my friend, much appreciated. My latest video, Honey & Oatmeal rolls profoodhomemade.com/honey-and-oatmeal-rolls/

[@zhahirasofia8873]

so great Sir,thank somuch ,,love your work,love your voice send alots of love from indonesia

[@JohnKirkwoodProFoodHomemade]

And thank you once more for watching my friend, Here's the full ingredients and written method on the website profoodhomemade.com/sourdough-baguettes/

[@TiffanyQuirarte]

Thanks for this recipe. I husband loves it more than when I made your sourdough ciabatta recipe!!!

[@JohnKirkwoodProFoodHomemade]

You are so welcome! Here is the ingredients list and full written method on the channels website, Sourdough baguettes profoodhomemade.com/sourdough-baguettes/