Sourdough Baguettes: easy step by step.
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- Опубліковано 11 лип 2024
- How to make Sourdough baguettes, easy step by step simple instructions from start to finish
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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!
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. ua-cam.com/video/djJmpchr4tA/v-deo.html
Here is the ingredients list and full written method on the channels website, Fruit Scones. profoodhomemade.com/fruit-scones/
I never thought I would listen to Winnie the Pooh teach me how to make baguettes, but here I am in 2019, killing it.
Thanks for watching Robert, much appreciated. Please like share and subscribe for more great video recipes.
I'm glad I'm not the only one who thinks that. ❤
And now that's all I can think of. But love this guy and he's the first one to make it somewhat approachable.
Now I can't listen without thinking of Winnie the Pooh! Damn you!
😂😂💓💓💓 I was wondering who that voice reminded me of
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!
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/
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
@@tysonshenefield6414 I had that question, too. But he does say “reheating” so I’m thinking he means reheat baked baguettes.
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!
Wow, thank you!
The more I watch, the more glued I am to the Chanel!
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 ua-cam.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
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. ua-cam.com/users/jonboy2478
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.
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. ua-cam.com/users/jonboy2478
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.
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
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/
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.
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/
This was my first time using my sourdough starter and it turned out really well!! Thanks for the tips!!
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. ua-cam.com/users/jonboy2478
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 👍😃😉
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!
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 ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
There is also a great recipe for Ciabatta rolls on my channel too ua-cam.com/video/_Iod0m7rDyY/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
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/
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.
God bless you and yours too Marcus.
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
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 ua-cam.com/video/HWpSbYV96_c/v-deo.html
There is also a great recipe for Ciabatta rolls on my channel too ua-cam.com/video/_Iod0m7rDyY/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
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 👍😃😉
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.
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. ua-cam.com/users/jonboy2478
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.
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!
Thank you for this wonderful tutorial Chef John! My first attempt at sourdough baguettes turned out very good, thanks to your instruction.
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. ua-cam.com/users/jonboy2478
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 👍😃😉
oh at last a sourdough baking .. I've been waiting for you shifting to sourdough breads .. I'll follow your recipe soon .. thanks alot
Thanks again Meena. Here's the full ingredients and written method on the website profoodhomemade.com/sourdough-baguettes/
Фантастика !!! Люблю смотреть как Вы творите !
I'm on my phone so I can't translate until tomorrow my friend 😉.
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.
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 ua-cam.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
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. ua-cam.com/users/jonboy2478
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 👍😃😉
These turned out absolutely amazing. I think its the best bread I've ever baked, thank you very much for your videos !
Wow! thanks Swede. Thanks for watching my friend. My latest video recipe link for whole wheat and white bread flour Bloomer. ua-cam.com/video/Y-CcExgNjdw/v-deo.html. And here is the ingredients list and full written method on the channels website,
profoodhomemade.com/bloomer-whole-wheat-and-white/
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.
I'm glad you enjoyed it my friend. Here is my latest video recipe. profoodhomemade.com/sausage-rolls-professional-standard/
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.
😉😃👍
Made these yesterday, turned out perfect! Thank you for sharing the recipe!
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. ua-cam.com/users/jonboy2478
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 👍😃😉
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!
Very interesting CM , nice job. Thanks for watching much appreciated.
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.
Good job. Thanks for watching, much appreciated. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ua-cam.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
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.
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.
oh my God i love what you did thank you and like we said in Egypt ' God bless your hands " thank you again
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. ua-cam.com/users/jonboy2478
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.
I've just made these with my homemade starter following your instructions, wonderfull result !
Nice one Kay, well done my friend 😉.
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.
Great job Mandy, thanks for watching.
Hi. Did this today, used half the recipe for my first trial. They came out great. Thanks a lot!
Nice job BL.
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.
Nice job, and very kind. There is a dutch oven recipe already on the channel David ua-cam.com/video/_ssfnt4Ln-k/v-deo.html
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.
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..
Thanks again Kathryn. Here's the full ingredients and written method on the website profoodhomemade.com/sourdough-baguettes/
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.
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.
I LOVE these … they’re SO good … they’ll be my Christmas present this year ! Thank you for your bread knowledge… 🥖 ❤️🥖❤️🥖
Fantastic, Go for it Brittany. Thanks for watching my friend. My latest video recipe link for Steak & Kidney Pudding. ua-cam.com/video/aa-UGitbDgw/v-deo.html . And here is the ingredients list and full written method on the channels website, profoodhomemade.com/steak-kidney-pudding/
Thanks a lot for the tutorial John, worked amazingly good to me! ❤
I really learned a lot from your video, I am even understanding better my oven and my sourdough after your tips! Great job!
Thanks for watching Ricardo, 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. ua-cam.com/users/jonboy2478
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 👍😃😉
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!
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. ua-cam.com/users/jonboy2478
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.
👍 That looks divine. I've just finished off the last of the Sandwich Bread I made yesterday and have got your Whole wheat loaf going into the oven shortly. Thanks for another great recipe, please keep them coming. 🌈✨
Thanks again Douglas. Here's the full ingredients and written method on the website profoodhomemade.com/sourdough-baguettes/
Brilliant video as usual John, these look awesome, think I will be giving these a go tomorrow, I love sour dough, the flavour it brings to bread, it truly is the king of doughs :)
Thanks Ian, I'm assuming you already have your starter made, so set your poolish away tonight and it'll be good, ready and strong enough to start the bread tomorrow.
Here's the full ingredients and written method on the website profoodhomemade.com/sourdough-baguettes/
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!
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/
Once again John, Clear, Straight forward and Pleasant. Thanks for Nice Video.
Thanks Mat.
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 ❤️
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/
Thanks heaps John, lovely video.. ❤️❤️
Thanks Henry, much appreciated buddy.
Making my starter today John... WOW perfect teaching video Thanks.
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. ua-cam.com/users/jonboy2478
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.
thank you so much for this great sourdough bread teaching experiance.... awesome!
You're very welcome Brenda, thanks for watching much appreciated.
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.
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
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!
Nice work AL,
Thanks for watching my friend. Here is my Christmas playlist for all your Christmas day meals ua-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
And here is the ingredients list and full written method on the channels website, Sherry Trifle profoodhomemade.com/sherry-trifle/
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!!!
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/
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!! ♡♡♡
Glad you like them SR. and my friends call me John....my friend 😉👍.
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.
Thanks for watching my friend.
BEAUTIFUL~~!! just the recipe I was searching for .. thank you
Thanks for watching much appreciated
You have my mouth watering once again, John!
Thanks again Kevin mate. Here's the full ingredients and written method on the website profoodhomemade.com/sourdough-baguettes/
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.
Thanks for watching Eric, much appreciated.
I love sourdough bread and your baguettes look amazing, will certainly try in the future great vid John, and as always Thank you, for sharing :-))
Thanks Joe, have you get a SD starter made? Here's the full ingredients and written method on the website profoodhomemade.com/sourdough-baguettes/
Will be trying this as my second try at making bread. Will make sure to follow every step to a T
Here is the ingredients list and full written method on the channels website, Sourdough baguettes profoodhomemade.com/sourdough-baguettes/
so great Sir,thank somuch ,,love your work,love your voice send alots of love from indonesia
And thank you once more for watching my friend, Here's the full ingredients and written method on the website profoodhomemade.com/sourdough-baguettes/
Love your video, easy to follow and the baguettes turn out great. Thank you sir!
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/
Fantastic, can't wait to get started. Many thanks John.
Thanks for watching Gregory, much appreciated.
Here is the ingredients list and full written method on the channels website, Sourdough Ciabatta profoodhomemade.com/sourdough-ciabatta/
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post 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.
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
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.
I live you, I love your tutorial and I looooveee your bread recipes. This baguette it really is very tasty.
Thank you very much.
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/
Thank you thank you thank you for this
Thanks for watching , much appreciated. Very kind, thank you 😃😉👍.
Here is the ingredients list and full written method on the website, Sourdough baguettes profoodhomemade.com/sourdough-baguettes/
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
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/
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!
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. ua-cam.com/users/jonboy2478
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 👍😃😉
@@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.
😂👍Welcome aboard mate.
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
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/
@@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
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 UA-cam 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!!!!!
Nice job, pleased it was a success.
I can't wait to try his recipe!
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. ua-cam.com/users/jonboy2478
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 👍😃😉
Thank you for the recipe
I will try it ,the baguettes look yummy
Biiiiig thumbs up
Thanks for watching Fatima, 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. ua-cam.com/users/jonboy2478
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.
john i cant stop watching your videos..... Well done
Thank you, and thanks for watching my friend. Here is my latest homemade Bread recipe. Jalapeño Chilli Loaf profoodhomemade.com/jalapeno-chilli-loaf/
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 :)
Never heard of that, but it sounds very interesting and delicious, thanks for the info my friend.
Greetings from Whistler, British Columbia .Very soothing voice John and delicious looking Baguettes
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. ua-cam.com/users/jonboy2478
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.
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.
Pleased you like it Brad. Here is the ingredients list and full written method on the channels website, Sourdough baguettes profoodhomemade.com/sourdough-baguettes/
Just made the baguettes started yesterday left the polish over night then finished off today many thanks John brilliant result
Well done, nice job John.
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
Wonderful! I hope you have fun. 😁👍
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!
Hope you enjoy LC, good luck my friend.
They look wonderful!
Thanks again Paula. Here's the full ingredients and written method on the website profoodhomemade.com/sourdough-baguettes/
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
Good luck Linda
Looked good enough to eat! So here’s a big 👍🏻 up from me.
Thanks again Michael. Here's the full ingredients and written method on the website profoodhomemade.com/sourdough-baguettes/
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.
Thanks again for watching my friend. Here is the ingredients list and full written method on the website, Sourdough baguettes profoodhomemade.com/sourdough-baguettes/
I made these and my husband said they are fantastic! Wonderful recipe!
Glad you like them! Ingrid. Here is the ingredients list and full written method on the channels website, Sourdough baguettes profoodhomemade.com/sourdough-baguettes/
I made these today and they were amazing!
Nice Job Lana.
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 :) :)
My pleasure PS 😊 Here is the ingredients list and full written method on the channels website, Sourdough baguettes profoodhomemade.com/sourdough-baguettes/
Thank you John. Amazing video as usual
Thanks again Omar. Here's the full ingredients and written method on the website profoodhomemade.com/sourdough-baguettes/
This is perfect thank you
Thanks for watching Jake, 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. ua-cam.com/users/jonboy2478
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.
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 😀
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/
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 🙏🏻
Thanks Keith, you and yours too my friend.
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!
Thanks for watching, much appreciated. You're talking about completely different recipes.
Made this and came out amazing baguets.. Thank you John for sharing this. This will be my goto baguets recipe whenever I need..
Wonderful!
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
Thanks for watching Huwodox, much appreciated. Good job, Please like share and subscribe for more great video recipes.
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.
I meant fridge not oven!
Made 6 of these and all turned out great! Thank you!
Fantastic! great job.
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
I did say to place a pan of hot!! water in the oven, thanks for watching my friend.
I just made this -YUM!
Love your presentation 👍👍
Thanks for watching عبدالباسط عبدالصمد, 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. ua-cam.com/users/jonboy2478
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.
Those look amazing!
Thanks for watching Chris, much appreciated. Please like share and subscribe for more great video recipes.
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.
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/
@@JohnKirkwoodProFoodHomemade Thank dear.
@@JohnKirkwoodProFoodHomemade I will, thank you.
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.
Thanks again for watching Radoslav, Here's the full ingredients and written method on the website profoodhomemade.com/sourdough-baguettes/
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.
Thanks for watching my friend.
Very helpful. Enjoy watching your channel.
Thanks for watching Jenny, 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/
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
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 👍😃😉
Very nice John Thank you
Thanks again Ade. Here's the full ingredients and written method on the website profoodhomemade.com/sourdough-baguettes/
I love this recipe…thanks Sr.
You are most welcome Celia. Thanks for watching my friend. My latest video recipe link for Chocolate Chip Muffins. ua-cam.com/video/B-aVXGkWV7w/v-deo.html. And here is the ingredients list and full written method on the channels website, Chocolate Chip Muffins profoodhomemade.com/chocolate-chip-muffins/
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.
Great job! Thanks Mat. Here is the ingredients list and full written method on the channels website, Sourdough baguettes profoodhomemade.com/sourdough-baguettes/
You are explaining very well! Thank you sir 🌹
So nice of you, thank you.
Great video, tried this recipe yesterday, it turned out lovely if I may say so myself, thank you for sharing.
Thanks for watching NC, much appreciated. Very kind, thank you 😃😉👍.
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
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's the full ingredients and written method on the website profoodhomemade.com/sourdough-baguettes/
@@JohnKirkwoodProFoodHomemade already do all of the above, I find you easy to follow and have recommended you to others. You have converted me to no kneed. :)
Thank you 😃😉👍
When you tipped the dough out before portioning it up it looked like it would have made nice big loaf as it was lol This is a must recipe to try Cheers again John
You can make a loaf from there Ade, check out how I do it in my dutch oven here mate ua-cam.com/video/_ssfnt4Ln-k/v-deo.html
Thank you for nice recipe will be making soon keep smiling ...😁😁😁😁
Thanks again Shameem. Here's the full ingredients and written method on the website profoodhomemade.com/sourdough-baguettes/
Thank you for this easy recipe for French Bread had a great flavour being sourdough my first time using a poolish 😊
Thank you, and thanks for watching my friend. Here is my latest bread video recipe, Easy Flat Bread, Italian style. profoodhomemade.com/flat-bread/