The easiest baguette bread recipe I've ever seen! No kneading, no folding. 100% guaranteed.

[@dicostigan1449]

Just made 6 baguettes from a packet of bread-making flour. Proving aided by 37c outside temperature. Placed a small pyrex bowl of wat.er on bottom of oven as don't have a steam function. Thanks Chef for uploading.

[@nutgrower2957]

My wife, the bread maker, says the flavor is good! This is my first attempt at making bread. I am pleased with the results. Thanks!

[@melmcd100]

Terrific video - I’ll be trying out this recipe today. I love the “crunch” on that crust - you just know it’s going to be yummy!

[@allieeverett9017]

Beautiful recipe! Thanks for showing us how it's done 🤩

[@dianadevlin3717]

Wow! Looks so simple but it comes out beautiful. I'll give it a try. Thanks for sharing!

[@TheSackbutt]

A definite 10!! My new favorite recipe !

[@cecile9739]

Adorable le message dans la farine 😉 ❤ et votre vidéo est très sympa, le résultat aussi ! Merci 🌟 🙏

[@Rob_430]

As a home Bread baker, and I’ve done baguettes, this is a great video with the music. I’ve done baguettes with a poolish, overnight and proper shaping, and also no knead, but sometimes we need a quicky recipe. Well done. I can use my Emile Henry baguette pan.

[@FastEasyDelicious1]

Thank you for this nice comment. I will be using a baguette pan soon too.👍

[@lindas.8036]

Those look wonderful. Thank you. I like the sit overnight to add more flavor idea, as I am a BIG sourdough eater!

[@temotu518]

Been baking baguettes for some time now after putting together what I thought was ultimate receipe...never had a failure but will definately give this a try. Just luv the simplicity....

[@safathornhill3057]

Fantastic Very nice and no fuss.

[@PrisTvv]

it came out so good, i like the crusty outside and soft inside. nice one as always 👍

[@Lucia.S.]

Super lecker! Ein sehr gutes Rezept, das ich in meine regelmäßigen Lieblingsrezepte mit aufgenommen habe. ❤Herzlichen Dank hierfür! ❤Es hat alles genauso geklappt, obwohl ich nur 550 Mehl (kein 1050 Mehl) zu Hause hatte und mein Backofen keine Dampfgarfunktion hat. Ich habe aber einen Emailbehälter mit etwas kochendem Wasser auf den Boden des Backofens gestellt und beim Reinschieben noch Wasser reingesprüht. Die Baguettes sahen genauso aus wie auf dem Video und waren auch genauso knusprig.

[@sharon2434]

I made your baguette recipe and it turned out great, way better than from the store and so easy, The crust was so perfectly crispy like we like it. I am making another batch today . Thank you for putting this simple bread recipe out there, anyone can do this recipe 😋

[@stormemartin2297]

What is steam function in oven?

[@bessiesan2255]

Terimakasih sdh berbagi resep untuk baquete yang nilmat dan mudah di bust

[@karinajansen7900]

Ich liebe frische Baguettes ❤️ Dieses Rezept ist der Wahnsinn!!! So einfach und soooo köstlich!!! DANKESCHÖN 👍😘😘😘 Ich werde dieses Brot sehr, sehr oft backen. Ich liebe es!!! ❤️ Herzliche Grüße aus Bremerhaven, Germany 🙋‍♀️😘

[@Farzi1000]

Wow 🤩 amazing 🥰I love crispy bread 🥰🥰

[@Missy-o4m]

We love that bread!!!❤❤❤

[@gohjeeleng2445]

Yummy 😋 I like this healthy bread! Very good to bite!

[@Missy-o4m]

Wonderful!! I love this!! Looks very fresh and soft and good!! Thanks for sharing your time with us.

[@ivanibassanisilva4716]

Uau… ideia genial, sensacional! Vou fazer e espero que fique igual ao seu. Gratidão ❤

[@aliciafernandez5071]

Que pinta más buena, lo hago seguro, de todos los que has hecho este es el mas fácil 👍👍👍 todavía no lo he hecho y ya te doy un 18 de 10 😅

[@juppineehrlich8276]

Hab es gleich nachgebacken und die Baguette waren richtig super. Danke für das schnelle Rezept.

[@FastEasyDelicious1]

Thank you for this nice comment

[@nutgrower2957]

Okay, they are in the oven. Update later! :-) Thanks for the complete, no frills recipe and instructions. Nicely done.

[@jcklazur8095]

8 ou 9 /10 (moins 1 pour l'esthétique, mais franchement c'est presque idéal) SUPER. merci!!!!

[@GregoriaPeralta-q8z]

Amigo se ve delicioso increíble la miga lo crujiente y a la vez la suavidad..Un abrazo Gracias por siempre regalarnos tus recetas.. Saludos desde Venezuela 💕🌻💕

[@dianemajka5374]

I can’t wait to try it! My mouth is watering!!!!!

[@daniellehaicaguerre4057]

Moi aussi 😊

[@terafreestone3596]

Thank you for sharing this wonderful baguette hack with us. 🙏🏼

[@michelleleterrier1168]

Bonjour , très belle et facile recette 😊, merci , je vais faire ces baguettes qui doivent être appétissantes 😋 . Bonne journée à vous 😘

[@Lapad]

Probao fantasico. BRAVO...

[@claudinezemmouchi6160]

Bonjour merci beaucoup pour ce partage j'adore

[@mariananni9297]

Beautiful

[@alaiastedoldiparrini8188]

Massa super hidratada, sensacional 🎉

[@syldup9883]

Magnifique !!! Merci .

[@mariamoreyra9819]

es buenísimo y me dan ganas de comer así de crocante, gracias

[@adelheid3219]

Ich backe mein Brot schon seit 30 Jahren und habe viele Rezepte ausprobiert. Das Bagette ist mir noch nie wirklich zur 100% Zufriedenheit gelungen. Ich werd das morgen gleich ausprobieren!!

[@sabinekuhn275]

Kannst du mir bitte sagen, wie lange du den Teig stehen lässt. Meiner ist nach 2 Stunden nicht wirklich aufgegangen. Vielen Dank 😊

[@adelheid3219]

@@sabinekuhn275 Ich habe das Bagette gemacht. Super Resultat! Es ist tatsaechlich genau so, wie im Video. Aber ich muss sagen, dass ich etwas beschissen habe!!😂 Ich habe noch ein Loeffelchen Zucker dazugegeben, was ich oft tue, damit arbeitet die Hefe besser. Und ich habe ein Loeffelchen Malz dazugegeben, was jedem Brot einen feinen Geschmack und eine gute Textur gibt. Der Teig ist innerhalb von 1,5 Stunden doppelt aufgegangen. Es passiert mir tatsaechlich auch, dass manchmal der Teig einfach nicht aufgehen will oder nur schwer. Ich denke das kann sehr viele Gruende haben. Manchmal sind es einfach die Energien, abnehmender Mond, zunehmender Mond, oder die Energien des Baeckers, krank, Periode, nicht gut drauf, was auch immer. Das Brot reagiert da sehr empfindlich. Wenn ich mein Alltagsbrot mache, lass ich aber den Teig immer ueber Nacht stehen. Brot kann man besser verdauen, wenn man den Teig wirklich hat reifen lassen! Viele Menschen haetten dann auch weniger Probleme mit Gluten.

[@sabinekuhn275]

@@adelheid3219 guten Morgen ich wünsche Dir ein glückliches neus Jahr. Vielen herzlichen Dank für deine ausführliche Antwort und die vielen Informationen. Das mache ich!! Zudem bin ich auch davon überzeugt, dass viele andere Energien das Backen, wie auch alles andere im Leben beeinflussen können. 👍👍 Liebe Grüße aus Zypern Sabine 🫶🙏

[@adelheid3219]

@@sabinekuhn275 Oh vielen Dank! Ich wuensch dir auch ein wundervolles Neues Jahr. Viele Gruesse aus Canada 😀

[@dulceayabe6046]

One hundred oer cent.I'make today. Thank you.

[@carlavaladez2781]

Looks so easy

[@LydiaBbs]

Worked out great. Thanks so much. ..😊

[@kostaspolychronidis3815]

Привет из Греции . Спасибо за рецепт , буду печь

[@marvindupree5390]

gonna try it. i bake french bread a lot.

[@robertballuumm730]

Fantastic recipe, thank you. 🙏🙏🇬🇧🇮🇳

[@CookWithAileen]

Looks very tasty ❤

[@helgamunderloh2446]

Danke für's Rezept ❤ Grüße aus Germany 🇩🇪

[@marinacorvo9170]

Bravo 🎉🎉

[@helgaschreyer6226]

Hmmmmm, so ein feines Brot 🥖!🙏Danke!❤

[@adalucialinsnunes8039]

Very good.

[@danielleperdrix5703]

Bonjour merci beaucoup je vai essayé

[@jennifersmallwood]

Great, but what if I don’t have steam function available? Would a simple high heat bowl with water do the trick too? Want to try this soon. ❤

[@HeronCoyote1234]

Yes, or a pan with water.

[@saragrell1628]

Da mangiare con gli occhi!!

[@MichèleBOISSET]

Merci pour votre réponse ❤

[@marie5644]

SUPER!!😘👍🌹

[@raziajaffer6611]

Very good

[@mariaisabelalbertosgutierr9534]

Hola, gracias x la receta… una pregunta: no se deja reposar?

[@pl747]

What about using instant yeast and mixing it in with the flour and salt?

[@vickymast8485]

Awesome recipe. Opening a coffee shop in January 2025 and adding these to my menu. How long can the dough be refrigerated before baking. Best in an air tight container? Cheers from Weston Oregon

[@FastEasyDelicious1]

Hello... First of all, congratulations on your new workplace. A very important question. First of all, if the dough is going to be stored in the refrigerator, it should be stored well so that it does not get air. 1-- Eggless fresh yeast doughs: Up to 2 days in the refrigerator, 2-- Eggy fresh yeast doughs: Up to 1 day in the refrigerator, 3-- Dry yeast doughs: They can be kept in the refrigerator for up to 3 days. 4-- When the refrigerator temperature is around 4°C, the dough ferments more slowly and can be stored for a longer time. You should still try it with less dough. But this data is standard. I hope I was helpful.

[@premkavalyakaur]

Que puedo hacer si mi horno no tiene la función de vapor?

[@HeronCoyote1234]

Put a pan of water on the bottom rack.

[@lujzaferkovaferkova9764]

Fantastisch 👌😋🥖🥖🥖🔥🔥🔥👏

[@sisi57youtube64]

Des bonnes baguettes Croustillantes et moelleuses qui donne envie chaude au petit déjeuner avec un bon café quelle plaisir trop fort. Merci Chef vous êtes Sensationnel. ❤❤❤❤❤❤❤❤❤❤👍👌🇩🇪🇨🇵💪💪

[@FastEasyDelicious1]

Manger une baguette chaude au petit-déjeuner prolonge la vie. ❤️❤️❤️👍👍👍💕💕💕

[@Mrem-171]

اللهم صل على محمد وال محمد تسلم ايدك 👏🥖🥐🍞

[@albertofinelli]

Excuse me. Should I use a static or fan oven (together with the bowl of water?) thanks

[@liliafelix7930]

Nota 10.

[@weyboi]

Great recipe indeed. Would adding things like olives to the dough before baking work, or some other flavours perhaps? Maybe I’ll just give it a go and report back ……. unless I get horrified responses from more experienced bakers 😱🤣

[@annaizak8639]

I don’t have steam function in my oven, any recommendations ?

[@FastEasyDelicious1]

Place a bowl of boiling water on the bottom of the oven. It will do the same thing. When the bread starts to toast, remove the bowl from the oven.

[@annaizak8639]

@ thank you!

[@tissottissot]

Levure, eau chaude où tiède, merci.

[@waffles1ca]

Looks fantastic, I wish I had a steam oven.

[@abigalemartin206]

Put a pan of water in the oven for same effect.

[@PattysKitchenYT]

👌👌👌

[@andreagerrity1056]

How long does it need to sit covered before it doubles in size? Mine has been sitting for an hour and a half in a warm room

[@Rob_430]

Good question. I don’t know how much yeast in tsps using grams, but warm water moves it along too.

[@JETM-63]

Thank you - Will this work if my oven doesn't have a "steam" function?

[@Spoke76]

Add a Pyrex bowl of water on bottom of oven.

[@Andrea-xd8bq]

🙋🏻‍♀️was ist brotmehl ? Ein spezielles?danke

[@JuttaKring]

Super Video, was ist ein Ofen mit Dampf Funktionen kenne ich nicht. Was kann man als Alternative machen. Über eine Antwort würde ich mich sehr freuen. ❤

[@miakara1555]

Neuere Öfen haben die Funktion mit eingebaut. Eine ofenfeste Form geht genauso. Einfach unten in den Ofen stellen, mit vorheizen, Wasser dazugeben.

[@crabwalk7773]

👏👏👏

[@lynnally1]

Was going to try this but don’t have a scale to weigh the flour and yeast. ☹️

[@martinabergmann5659]

Wenn man das Rezept schon auf einem Deutsch Kanal zeigt, wär es auch schön das Rezept in Deutsch zu bekommen

[@april6485]

👍👍👍

[@Kelly-ro6xx]

❤❤❤

[@gdealmeida1187]

I'd like to make this but don't have a kitchen scale- can you post with volumetric measurements? I know weight is more accurate but...

[@thomascaldwell8902]

What is the steam function?

[@paulinacordova7301]

Crunch top

[@thomascaldwell8902]

@paulinacordova7301 understood, how to get the steam function maybe is a better question.

[@sic-n-tiredtired4273]

So for those of us people that don't have a steam function on our oven, what do we do? Any suggestions?

[@FastEasyDelicious1]

You need to put one küp of water in oven .

[@sic-n-tiredtired4273]

@FastEasyDelicious1 oh ok thanks

[@philiphema2678]

The ONLY bread worth eating. Vive la France!!!!

[@helmaluar4727]

boa noite, consigo fazer uma fermentação longa, como seria?

[@lisaduffy821]

🤩🤩🤩🤩🤩🤩🤩

[@alainlucas8728]

8/10

[@sureeratjarutaweesup8176]

พักแป้งรอบเดียวหรือคะ❤❤❤

[@FastEasyDelicious1]

ใช่ ฉันพักแป้งเพียงครั้งเดียว

[@Steve_7867]

Whenever I use a no knead technique the crumb has a rubbery crumpet like texture.

[@Daisy-z6u8b]

Can all purpose flour be used?

[@FastEasyDelicious1]

Protein value at least 11.5% - 13%, Gluten value at least 28%,

I cannot find the recipe

[@jeangemmel7895]

? steam function in the oven, what is that please ?

[@FastEasyDelicious1]

Steam is needed to bake bread. Some ovens have a steam program. But if your oven doesn't have this feature, place a bowl of boiling water on the bottom of the oven. It will do the same job. When the bread starts to brown, remove the bowl from the oven.

[@jeffkirk4761]

You can also place a pan (I use cast iron) in the oven while it is preheating and them drop 2 cups of ice in when you put the bread in.

[@FastEasyDelicious1]

@@jeffkirk4761 This is a very accurate method.

[@evaki-g3n]

❤❤❤❤❤❤❤❤❤❤

[@bl6786]

Ist Brotmehl Weizenmehl? Und welche Körnung ? 405 ...550... ?? Danke

[@maxisister]

Ich würde 550 Weizenmehl nehmen.

[@Veggie-Cook]

Am besten 550er Weizenmehl, obwohl es auch mit ganz normalem 405er klappen müsste. Liebe Grüße.

[@FastEasyDelicious1]

Hello... Flour to be used for bread: Protein value at least 11.5% - 13%, Gluten value at least 28%, Flours with low ash content (max. 14.5%) should be preferred. Type 550 flour provides a crispy bread texture.

[@MichèleBOISSET]

Comment faire si nous n'avons pas la fonction vapeur????

[@Rob_430]

Put a pan of water below, and just water spray.

[@jeanjo8626]

I’m confused! Is there a rise on baguettes before they go into the oven? It appears you shape them, and bake them….correct? Without a rise?

[@FastEasyDelicious1]

No its flour not rice

[@Rob_430]

@@FastEasyDelicious1the question was about final proof!

[@trevsurfs9060]

Why not iet it sit over night with less yeast? You could still do everything else the same but get way more flavour.

[@jeanhansen3488]

Then it would not be the easiest!!!!!

[@cfree5499]

Why don’t YOU just let him show us how to make beautiful bread and stfu? There’s always somebody in the comments saying “ I would do this, I would do that, why don’t you do it this way?” Do it your way on YOUR channel. Oh wait, you probably don’t have one. Soooo, STFU and watch and learn. Damn!

[@01doha]

Perhaps you could put a video up of your way!

[@trevsurfs9060]

@@jeanhansen3488 Really? Letting it sit on its own overnight makes zero extra work.

[@alisoncreighton7300]

Hi Trev , that sounds a really good idea , how much yeast would I need to put in if I left it overnight ? Is that left overnight in the fridge as well, ? Thanks very much 😊​@@trevsurfs9060

[@tulamantilla5559]

😋😋😋😋😋🥖👍👍👍👍👍👏

[@tamaranank6965]

🎉🎉🎉🎉

[@faustarinaldi8366]

Ma che tipo di farina Manitoba 0 00 ?

[@drrahilakurdi5943]

🥞🥯🥨🫓🥖🥐

[@sabinerie]

10 points….

[@fishmountain4183]

Are you using cold water, tepid water, warn water, hot water?

[@haydehabdolahian7691]

Do you know why it get so hard next day ?

[@gdealmeida1187]

Because it is fresh it will dry out really fast. Try wrapping in cling wrap and that may help.

[@1887Lover]

mein Backofen hat keine Dampffunktion.....und nun?

[@FastEasyDelicious1]

Wenn Ihr Backofen keine Dampffunktion hat, stellen Sie eine Schüssel mit kochendem Wasser in den Backofen. Sobald das Brot anfängt zu bräunen, nehmen Sie die Schüssel aus dem Ofen. Es wird die gleiche Aufgabe erfüllen.