1 Dough 3 Baguettes - Easiest to Pro-Level
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- Опубліковано 20 тра 2024
- In this video I show you three ways to make a great baguette based on one dough recipe. Use my link get.aspr.app/SHCfY to take advantage of Fable's Black Friday sale with up to 30% off and free shipping from November 10-27.
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RECIPES:
GOOD:
▪225g (1c) warm water (90F/32C)
▪8g (2t) instant yeast
▪9g (2t) salt
▪350g (2 1/2c) bread flour
Combine water, yeast, salt and flour. Stir to combine then switch to a soaking wet hand and squeeze to continue mixing until dough is no longer shaggy. Dust with flour and knead for 2 minutes to build strength. It’s ready when you can tug a piece of the dough without it ripping.
Cut into 2 equal pieces, flatten each into an oval then roll and shape and roll as shown @1:20. Place both shaped doughs onto the bottom of a parchment lined baking sheet, cover with a foil pan (approx 17”x12”x4” / 43cm x 32cm x10cm) and let rise at room temp for 40-60min.
Spray baguettes with water, cover with foil pan again and bake for 25 minutes in a preheated 465F/240C oven, removing the lid after 14min.
BETTER:
DOUGH
▪225g (1c) water (90F/32C)
▪350g (2 1/2c) bread flour
▪9g (2t) salt
YEAST MIXTURE
▪30g (2T) water (90F/32C)
▪8g (2t) instant yeast
Combine 225g water & flour with a spoon then switch to a soaking wet hand to continue mixing until the dough is a solid clod. Sprinkle the salt on top of the dough while you mix your yeast. Cover & allow to sit at room temperature for 20 min.
Stir together yeast with 30g water. Allow to sit at room temperature for 20 minutes then add this yeast mixture to the salted dough & squeeze with a wet hand to combine. Cover with lid. Let sit for 30 mins.
Perform strength building fold as shown @5:40. Cover & ferment for 30 more mins. Perform a 2nd strength building fold. Cover once more & ferment at room temp for 1 hour.
Transfer to floured work surface. Flatten with your hands & cut into 2 even pieces. Preshape each piece as shown in video @6:39. Cover the shaped dough balls & rest at room temp for 15 mins.
Shape baguettes as shown @7:05.
Place both shaped doughs onto the bottom of a parchment lined baking sheet (or any flat surface), cover with a foil pan (approx 16”x12”x3” / 406mmx 318mm x 82mm) and let rise at room temp for 45-70min.
Transfer the baguettes (with parchment) onto a preheated pizza steel/stone. Spray with water, cover with the foil lid and bake for 25 minutes at 465F/240C, removing the lid halfway through.
BEST
POOLISH
▪150g (2/3c) room temperature water
▪Pinch of instant yeast
▪150g (1c) bread flour
Stir together water, yeast, & flour. Cover and ferment at room temperature for 12-24 hours.
DOUGH
▪Ripe poolish (recipe above)
▪240g (1c) water (90F/32C)
▪3g (3/4t) instant yeast
▪400g (2 3/4c) bread flour
▪11g (2 1/4t) salt
10g (2.5t) diastatic malt powder
Add poolish, water, yeast, flour, salt, and malt powder to a stand mixer with a bread hook and mix on low for 3 minutes. Once the dough is combined, increase speed to high (speed 4 on my kitchenaid) and mix for another 6 minutes.
Transfer to a bowl, cover, and ferment at room temperature for 30 minutes. Perform a strength building fold. Cover, rest for 30 minutes. Do another strength building fold. Cover, rest for a final 60 minutes.
Transfer dough to a floured surface & divide into 4 equal pieces (about 230g each). Preshape each piece as shown @11:15. Cover with a towel & rest for 15 minutes.
Shape as shown @7:05 (process is the same as “better” baguette shaping).
Proof in a floured couche, cover, & proof shaped loaves for 45-60 minutes. Score with a bread lame and bake in a preheated, semolina dusted challenger bread pan. Bake 465F/240C covered for 12 mins. Remove lid & bake for 12-15 more mins until crusty & golden brown.
CHAPTERS:
0:00 Good baguette mixing, shaping and baking
2:47 How to make food look nice (ad)
3:42 Finishing the good baguette
4:23 Mixing the better baguette dough
5:40 Strength building fold (better)
6:39 Shaping the better baguette
7:42 Scoring and baking better baguettes
9:16 Mixing bets baguette dough
11:05 Shaping and baking the best baguette
#baguette #baguetterecipe #easybaguette - Навчання та стиль
Not gonna lie bro, your bread baking videos are what got me into bread baking and I've thoroughly enjoyed all of them. Multiple times.
It makes sense that he returns with a bread since Lorn said the bread videos can take up more time to create. Glad to have you back, Bri!
Well appreciated ❤
Thanks! I’m taking a little extra time to recharge over the holidays so you’ll see fewer posts for the next couple of months. But I’ll be back after January!
@@BrianLagerstromwe appreciate you Brian for sure have a great holidays and definitely recharge! :)
@@BrianLagerstrom well deserved time off. Enjoy the holidays! We’ll still be here when you get back!
@@BrianLagerstromdo you think the most pro Bread is similar to the south American bread called Marraqueta? The technique is similar and is made by french people that emigrated to chile
That Marraqueta bread also have many win contests
I am challenging myself to bake "Best" version. If all goes well I will be taking these loafs to my family Thanksgiving day feast.
🔥🔥
regards the nature of: job email alerts and quality job search... i mean, i typed in job alerts for admin, city based, preferably permanent position. i get:
Hi JONATHAN! Here are the latest jobs for you:
Christmas Temporary Pantomime Dresser - Richmond
London, Greater London
£10.42
Ambassador Theatre Group (ATG)
Im 13 years old and I've made the 2nd option 1 year ago!
It was absolutley delicous, im back again to check more recipies and stumbled across yours
might try it!
Nice work little dude
Good for you! I wish I had found my passion for cooking at your age. Keep at it! It will take you far.
Brian keeps covering bread techniques and they keep getting better and better every time. These recipes are gold
Your baking videos have given me the tools and confidence to actually create some delicious baked items. I sure appreciate your channel!
This is my favorite channel for learning about bread-making on UA-cam. I love how clearly you explain everything with just the right amount of detail. Just started my Sourdough journey and can't wait to get started baking other breads! Thanks for the amazing content!
You have a culinary way of making everything look so dang easy! Will have to try these recipes. Love it!❤🙏🏼
Wow, I what a coincidence. I made version 3 from your video from 3 years ago just today. They are amazing. You make me look like a real bread maker. Thank you for all your hard work.
Absolutely amazing detail work here. We are all so grateful to you for your precision and your care.❤😊
Digging the "good, better, best versions" format 🫡
Thanks! Check my GBB fudgy brownie vid as well
I appreciate so much your content ❤ no fuzz, good humour, awesome recipes 👏
That crunch is so good
This is so sick! Thanks for putting this together. I love these videos where you can make a bread according to your current level of laziness. Huge thank you
I went straight to level 3. Even bought a Challenger. No regrets, great bread! Poolish is now a permanent addition to my bread repertoire.
I've done the middle version twice now. No prior bread making experience, and both times have been good. First time i over baked a little but the second time was perfect. Easy explanation of every step.
Poolish give so much extra flavor. Nice job. Thanks for sharing
Fantastic, inspiring video just as always!! 🙂 I highly appreciate that you take time and effort to make 3 different versions, so that everyone can bake their own bread, even if not a pro baker. 🙂 I also want to thank you for using grams to get exact measurements! Makes a fellow baker happy 😄 Take care Brian 🙂
The dough is very flavorful, especially with the poolish. The recipe and techniques are very informative. I've learned so much in trying yeast breads the past couple of weeks with this video as my guide. Thank you!
For those who don’t have the challenger bread pan, or any Dutch oven, but still have a baking steel and a cast iron skillet and are serious about making good bread (Prepare for a long read lol)
I’ve found the best way to recreate the steam in my oven is 2 fold. For prep, place one rack with a baking steel in the middle and the other rack on the bottom with a cast iron skillet (preferably with high walls). Preheat the oven to maximum temp for an hour before loading baguettes with cast iron in oven (you want it as hot as possible).
First, get an old pan (preferably something hefty) and roll at least two but preferably more regular dish towels. Boil a pot of water (2-6 cups depending on how big your vessel is) and pour it over the towels and into the pan. The towels don’t need to be completely submerged but you just need to make sure all of the towels are soaked from the boiling water. Then load this into the oven on the bottom rack while your steel is in the middle rack. Put into the oven 15-20 minutes before loading the baguettes. This part provides a slower, constant steam throughout the bake and “humidifies” the oven right before loading.
The second part, bring more water to a boil (anywhere from 2-4 cups) right after you load part 1 into the oven. This water will be poured directly into the cast iron pan right after loading the baguettes.
For baking
First thing is to load the baguettes onto the steel. Be careful when you open the oven because there will be steam from part 1 that can burn you.
Once the baguettes are on the steel, this is when you slide out the cast iron pan that’s been preheating on the bottom rack of your oven and pour the second pot of boiling water directly into the cast iron pan. To protect the oven door glass, you need to put a kitchen towel or some sort of barrier over the glass before your pour the boiling water.
It’s never happened to me before but I’ve heard stories or peoples oven glass shattering from boiling water splashing onto it.
As soon as you pour the boiling water into the cast iron, you want to close the oven as fast as possible to “trap” as much steam as you can. All home ovens are made to naturally vent steam so this steam will be escaping from the steam vent throughout the bake.
Bake the baguettes at 500 (your oven may not be able to actually reach that temperature because of the added steam but that’s ok) for the first 10/15 minutes (depending on if you prefer crispy or crunchy crusts) and bake without steam at 450 for 5-10 minutes until it’s a deep reddish, golden brown.
Now when you’re ready to take out both steaming vessels, be extremely careful opening up the oven. It will be extremely hot steam that can burn you easily. My preferred method is to carefully open the oven while stepping backwards at the same time and just waiting. It takes around 3 seconds for the steam to dissipate and then it’s safe to take out the steaming vessels. Make sure you have good oven mitts/gloves because the steaming vessels will be extremely hot. Just place them on the stove to cool down.
WARNING
When you pour the boiling water into the preheated cast iron, it will generate A LOT of steam and make quite a bit of noise. This is completely normal. Making sure you’re wearing long sleeves and gloves because the water will splash out of the pan no matter how careful you are. The first time you do this, your instincts will think you’re doing something wrong and you’ll think the cast iron might break but I promise it will not.
Really hoping this helps out at least one person and wasn’t just a waste out time lmao…happy baking y’all
Just hit up basic bread 'cause we're sick and I'm doing two stews.
100% worth it!
When I'm better, will hit up the medium difficulty one.
Thanks so much!
I tried the "best" version of this bread (twice), and it was indeed very good. Though I didn't have a stand mixer so I just had to knead by hand; I also didn't have anything resembling a dutch oven so I just sprayed the dough with water and threw some ice cubes in the oven and the bread came out very crispy on the outside and soft on the inside.
My first attempt I didn't have bread flour, just all-purpose, nor did I have diastatic malt powder, so I subbed molasses... my second attempt I managed to find bread flour and just left out the malt powder/molasses and it was so much better. Like, it was legit as good as the closest bakery (just smaller since I halved the recipe)... so, anyway, thanks!
I have the same lacking in equipments and ingredients as you, and was wondering if it would work despite all of that. Thanks for your comment, now im confident to try this recipe
I made the "better" loaf and it came out really well, thanks Bri! Very newbie at baking but I managed to follow the instructions.
As a person who grew up in France (saint-Malo) the most of their life: I can confirm that this looks like an amazing baguette.
Please get your carte d'identite checked, this looks like a 7/10 at best
@@hundvd_7 Français ? Je voudrais etre gentille.
MDR.
You get what you get, and you don't get upset.
I love your channel Carl. I like your taste in things, but more importantly, I appreciate the bigger life stuff you have shared with us. Thanks, happy holidays.
I have learned more from you than any other channel. If i sent you a picture of your bar pie you would think it was the one from the video. Your recipes (even the complicated ones) are broken down perfectly. If you have any cooking skills you can do them all! As long as you follow the directions.
Just thanks so much!
Went with the 'Best' version and it literally has taken all the mystery out of creating a true French baguette so bravo to you Brian!! The only thing I did differently was to cut the dough into three, not four pieces making for larger loaves. It could be my particular ingredients or altitude, I don't know, but mine didn't turn out looking like yours, much smaller berth. So I cut them down to 310g and they came out about 10" long and 3" wide, perfect!
Excellent tutorial. Lots of instruction in a short video, but very useable. Thank you.
Second version seems the best result for effort. It looks frickin delicious 😋 😋
Just tried making this yesterday (the "better" one) and it was the nicest bread I've ever made! I'm literally making more today as me and my partner ate the whole thing in one day 😅.
Brian, you're the King of Bread makers.
Keep these recipes coming. My family loves all the great food that I keep making. Especially the BREAD! I always have 1 or 2 Poolish bowls on the counter. Thanks Brian, I Iove to cook and you make great food easy to duplicate.
Found you about 3 weeks ago, just had my 4th attempt, fantastic. I’m retired now but I used to import frozen baguettes from France , and what I made today was as good as them. Thanks for the recipe 👍😋
Three ways to make my favorite bread from quick and easy to a bit more complicated but delicious. Thanks, Brian!
yesssssss. Thank you so much for bringing back, LETS EAT THIS THIIIINNNNNGGGGG!
These Good, Better, Best videos are great. When it's just me, Good is all I need. I've returned to the brownie video multiple times.
This was soo good, easy and fast . I made the second recipe , while the shape was not as good as yours it was delicious! I can’t wait to make it again .
Love your videos and recipes. Thanks for sharing !
I use the recipe for Charlie Anderson's Cheesesteak rolls often and it is quite similar to this recipe. I can't wait to give it a try.
I love that you're coming at us with your bakery background. I'm gonna try your first 2 methods for sure. Want to do the third, but I currently can't justify the extra expense. Thank you for sharing your knowledge
You could mix the techniques. I think making a poolish with the second method would make a big difference.
Yes. I was thinking version three's recipe, using a couche, but baking using version two's method. @@GabesHacks
I made the good version, and it came out great. Perfect for a quick baguette to have with homemade soup. Thank you!
Can’t wait to try best version 🙏
Your recipes never fail
I made your original baguette recipe when it came out. They were great and crusty, way browner than yours are here. The flavor was great. I always want a thinner baguette, more like the 18-inchers you see in photos. I haven’t looked to see how this new one compares to your old one, but I might give this one a try!
Looking forward to try those . Your bread recipes are usually very well developed
Estas receitas são fantásticas! Me fez lembrar minha infância! Muito crocante! 😋
OMG! I wanted to say biig THANK YOU!!!!! I have been trying to make bread for years and always felt like something was off. After trying your recipe (better) , I said yes, that's it. No more buying bread anymore. Thank you so much again!!!
Bread baking is on the agenda this weekend...but what to bake? Now I know, cheers as always man!
Have already baked the best bread twice without the malt or the challenger and everyone is loving it! Thank you!!
Thanks for the tips. There's no way I can find this alien in rice eating country of mine 😅
Did you adjust anything on the bake time to compensate for not having a lid?
@@lancehinds428use the pan from the better recipe
Wow! The results are awesome and easily duplicated from your instructions; you are an excellent teacher. I should know because I am a teacher... learning to bake this beautiful bread. So impressed with the “best” baguette! Going back to your library to see what else you have to say about the subject, especially sourdough! I am stumped on the starter part so will have to study that next. Thanks again for videos :):)
just made the Better loaves - look and smell amazing! next up is the recent stroganoff recipe you posted and will serve the bread with it for dinner tonight! I made this recipe about a month ago and it was sooooo good!! Thanks for teaching us great dishes and breads!
Made the "Best" version today. I don't have a big lid on pan so I just used a big cast iron baking tray and fashioned a aluminium foil lid (flipped it upside down to shape the foil) then cooked two baguettes at a time with steam. Unreal outcome.
My oven is garbage so it took 40 minutes total for each batch to get a nice dark crust but it was well worth pushing on. Fantastic bread. Thank you Bri from Australia!
I tried this recipe today (and yesterday). The baguettes turned out very well, although hardly professional. I tried the type with the poolish. The biggest issue is that we only have a wood cookstove. It takes very careful monitoring to maintain a constant temperature. Even though I couldn't follow all of the instructions to the letter, it still turned out moderately well. Because my wife is also gluten free, I will have baguettes for a good amount of time.
Absolutely outstanding video. Makes shaping much more attainable. Also builds on a lot of concepts from Peter Reinhart’s outstanding ‘Bread Bakers Apprentice’ and takes them to the next level.
Awesome awesome! Can’t wait to try this after my fantastic results from your Thin Crust pizza video.
Bravo sir!!!
I think I'm gonna do the last one. I just wanted to say that you are very good at giving instructions and it is very pracrical that you give the amounts in grams and not in cups or whatever...Giving the temp in degrees Celcius on the screen is also much useful, for non-Americans 😊. Thanks!
That bread looks amazing!
To be honest I love the first one you made. I can easily see myself doing that often to burn off some steam in the evening and to quickly add some baguettes to my wife’s dinner.
The second one I can see myself make as a fun weekend project along with the whole wheat bread loaves I make for the week.
I don’t really see myself trying the pro level as I don’t have the equipment for it, but it does look delicious!!
YES!! LET'S EAT THIS THING RETURNS!!
Oh my! I love my Challenger bread pan! I use it for sourdough all the time. VERY much worth the expense if you can afford it.
Can't wait to try this and for me one of my favourite ways to eat this is cut into chucks and baked as crotons for a salad. I find it so hard to get decent baguette's in my local area that this will be the way to go for me. I'll probably try method one and two and if method one works it would become my new main croton source!
My favorite part about making these myself is you can adjust the salt to your personal taste, which in my case involves adding slightly extra salt. Having that little extra dash of saltiness being baked into the bread itself is so delicious to me.
100% agree. I tend to use 2tsp/16oz flour otherwise I find the bread bland abd flavorless
I salt my salt so I can agree with this tactic.
Yay Bri eats something that shouldn't be eaten! 💪
I’d like just to thank you I’ve been using your recipes for making bread I’m trying to improve my bread making so thank you again
Totes been wanting a Challenger! Black Friday for the win!
This is my first time trying to make bread and it was a success. Thanks!
solid "Lets eat this thinnggggg" 10/10 i will be making this for thanksgiving! thanks Bri :)
Are we ever going to get the Lagerstromboli? Come on Bri, this is a fastball down the middle waiting for you to knock out of the park
Great stuff guys! Love the bread videos.
If you feel bad about only being able to make the first one, realize that thats a bread thats a hundred times better than any break that you could get at the store.
If you live in the US, sure. In Europe, and even in parts of Asia, you can get the "best" version at any store
Love this recipe
All looked so delicious. I’m more prone to try 1 and 2.
Just made the “better” version from this video. Gotta say, I was worried as it was really wet and would barely hold a shape through the SBF phases. But once I flipped the lid half way through the cook I knew it was a success! Thanks Bri!
Ongoing now "better" version, it's really wet. Looking forward how it'll turn out after the 15 minute rest
I try version 3 , I never had so much crispy soft bread ! Thank you ! ❤❤❤
Quick question, do you also use the kneading machine or just knead by hand?
@@senadzri I use a mixer then a bowl with lid and I fold how he sed in video .
Nothing like a freshly baked piece of bread 😋
Just tried it out, newbie baker. Tried following the steps for the best bread but due to restrictions it ended up somewhere between better and best. Super tasty, kind of easy still to make, great instructions. Now; a sourdough bread instruction video and a sourdough with cranberries would be awsome!
Thank you for pointing out the fact of motion being the catalyst for kneading rather than what movements they are taking in general. I've always been asking how to knead "properly" yet no one has bothered to explain that and my eyesight isn't the best to simply "just watch them so I'll get it."
That looks really good! 🥖
OMG, today i made the bread in the third version. Of course, I started last night with the sponge. I did not have the challenger oven but i used my preheated pizza stone, and i covered it with the tin like in method two. IT WAS DEVINE. My intention was to have it for lunch. Since i also made some homemade apple butter, the two of us inhaled 1.5 loaf, i never ate so much bread in one session in my entire life. Hopefully the remaining bread will be enough for dinner when the rest of my family will be over. Thank you for sharing.
I've never use DMP before and I just got some Anthony's yesterday for pizza dough. So I'm happy to see you got the same for your baguettes and it worked good. So yes, I'll be trying "the best" recipe. I don't have the challenger, but I do have a large cast iron pot with a lid I can flip upside down and do 1 baguette at a time.
Report back on how the recipe worked for you!
Love the bourguignon tie in (also a phenomenal recipe) at the end, but I really, really hope the dancing doesn't go away. 🙏
So glad “Let’s Eat This Thing” has returned 🤙🏻🤙🏻
i tried a lot recept but only work the best with your video, i used the best recept and it is really surprising, thanks for your video
I am new to following Brian and love his recipes and sense of humor. I tried the best method but for the poolish, I used 100g sourdough starter, 100g water, and 100g flour.
I didn't have the fancy Challenger bread pan, so instead baked on top of a pizza stone almost like the better method, but had a Perforated Baguette pan (from Amazon).
Overall amazing results, the only issue I had is I had to increase temp to 480 to brown it at the end. Next time, I want to try with the Malt powder (could not find that at my local store).
Thank you for this video. I make ciabatta every year with a poolish and I wanted to expand into french bread but fell flat watching another video that just didn't come together. This one was perfect. I did the third method but with a pizza stone and spray bottle. I didn't get the massive rise but still got a very good texture and spectacular flavor. I guess I need to try the big dog next!
Made this today it was amazing
I did the third version yesterday using a BBC Good Food recipe . I use fresh yeast, it makes a difference
A friend of mine is (well, she's retired now) a Hollywood Sound Editor and I gotta say that she'd love to have those crunches in her sound library. They sounded great, as I am sure all 3 loaves tasted that way too.
I did my first ever baguettes a few months ago... totally winged the dough... basically just check about which ratio of salt I should have... and also started it by off using a Yudane... then added a lot of water... I think I ended up at like 70% or something like that, it was very wet... folded a few times in room temp, then shoved it into the fridge overnight. Next morning I pulled it out and let it warm up a bit, divided it up, very slight preform, a small rise, then did a final shaping and put it on a cloth for a final rise. Then into oven on a steel, came out some of the best baguettes I ever ate, and more then the best bread I think I ever made.
To be fair though, I watched like 4 or 5 different masterclass and baguette videos how to do them at home before I even tried. And what it comes down to seem to be the shaping of the dough before the final rise, that is how you roll it up or fold it up and then shape the ends. Then the major thing... with a normal oven with a steel, I sprayed them quite heavily before they went into the oven. I also had a pan in the bottom of the oven that I poured boiling water into when I shoved in the baguettes. The spring from the heat from the steel, and the steam in the oven made the crust come out amazingly crispy but also very light, and after a full night of cold rising, the crumb was gorgeous as well.
I'll do the second one this weekend but I'll think about getting the bread pan and doing the good one.
Would love to see your take on a New Orleans-style French bread and Muffuletta bread
Oh shit yes
Thanks Brian
The third recipe is the winner
Ok so a few comments after making the Better version. Results were good and tasty, and looked like a crusty bread in spite it being my first time doing it.
It’s about 20 degrees C in my apartment at the moment so the first few proofs were a bit slower, and the dough was wetter than it looked on the video. I learnt that my fancy Japanese oven has a Proving mode by the time I got to the first long proof so that helped.
The oven stone is critical for getting a good crust in the bottom, mine was cooked and brown but without the strength of the upper crust (like a roll more than a baguette), not a disaster. I ended up baking it a bit too long and the color was darker than shown here but still worked. Keep an eye on your oven!
All in all I’m happy with it for my first try but it’s definitely not quite at the bakery level baguette level. Lots to explore.
Love from South Africa. Amazing video.
Finally back after 2 weeks
Thanks, Bri!
Hi Brian, I love your bread and first it was great. But lately I’ve a problem with crust and I don’t understand why. As soon as it cools the crust becomes soft. It starts happening with all my breads. Big loaves as well as baguettes. Can you help?
I tried recipe #2, it went well and tastes fantastic. It immediately got split and made into the best Croque Monsieur I have had in the States. One question: my loaves did not spring very much in the oven, I let the loaves proof an hour once formed and they went on a pizza stone. Any ideas about what I could do better to get it to rise more in the oven?
Watching this video and the second baguette recipe/steps is like an old friend at this point (insert Leo pointing at himself on TV meme). "I know this old gem!" :D I've made those baguettes sooooo many times thanks to your original baguette video! Really looking forward to stepping it up a notch with the final version!
Thanks, Brian.
😩😩You make it look so easy
I’m going to give it a shot 💃🏾
Brian - I love the Best recipe. I have been making it regularly for the 2 years. I am curious as to why you cut the autolyse from this version? Thanks.