Baking Baguettes You Can Brag About
Вставка
- Опубліковано 22 тра 2024
- Get the recipe: bakewith.us/MartinBaguettesYT
Martin Philip, our resident bread whisperer, is back in the King Arthur kitchen to show you the basics for making delicious authentic baguettes! From the poolish preferment, to bulk fermentation and dividing, and of course that classic tubular shaping, Martin has the helpful hints and encouragement to get you going on your own batch. And just wait til the end for that satisfying crunch of the baguettes being sliced and bitten!
Correction: The first rise should be for 45 minutes, not 15 minutes.
King Arthur AP Flour: bakewith.us/APFlourBaguettesYT
Red Star Active Dry Yeast: bakewith.us/ActiveDryYeastYT
Baker's Couche: bakewith.us/BakersCoucheYT
Cookie Sheet: bakewith.us/CookieSheetYT
Credits
Host: Martin Philip
Producer: Tucker Adams
Chapters
0:00-0:57: Martin's Introduction to Baguettes
0:58-1:22: Day 1 - Making the preferment and resting overnight
1:23-2:10: Day 2 - Using the poolish to make the dough
2:11-2:34: Doing bowl folds and 15-minute covered rest
2:35-3:53: Bulk fermentation, dividing dough, and pre-shaping
3:54-5:06: Final shaping using letter fold and rolling by hand
5:07-5:55: Proofing and scoring the baguette dough
5:56-6:14: Loading into the oven and steaming during the bake
6:15: Cutting into the baguette to reveal the open crumb
When I was 6 years old, my father was drafted into the US Army and sent to Southwest Germany (during the Vietnam War). As soon as we arrived there, my parents bought a VW camper van and on every one of my Dad's 30-day annual vacations, we would travel somewhere in Europe. One of my fondest childhood memories was stopping the van in a tiny French town and buying a fresh-from-the-oven baguette at the local bakery. My Dad would slice it open from end to end, smear one side with soft butter, and then spread a whole can of sardine fillets or ham and cheese down the length of it. He would then cut the whole baguette into individual sandwiches and that would be our lunch. It is hard to describe how delicious the still-warm baguette topped with salty butter and meat, or fish, is.
Your memory is fascinating - thanks for sharing! There truly is nothing comprable to fresh bread. 😊 -🥐Lily
Sounds like pure Heaven...
Thanks for sharing, it made my day
I've made a few thousand baguettes in my life,so far, and have to say...none of mine have looked as good as yours! But that's why I keep watching videos like yours and telling myself "keep trying to learn little tweaks to improve"😊 thanks
Absolutely love your King Arthur baking tutorials, particularly Martin’s outstanding bread videos 👌🏻🤩 Baguettes 🥖 are tricky to get right but it’s fun trying. Martin’s happiness over his baguette crumb is infectious and I love how bread does that to us bakers 🙏🏻😁
Great video, I love all the information KA provides!
I love how to lay out your recipes. You do a really good job of making them user-friendly. With high replay value.
Thank you Morgan your explanation easy and easy way you did it
great recipe and best illustration! my best baguettes formed for sure!! Thanks a bunch!
😄👏🙌 It's a joy to see you bake with us, Vivian! -🥐Lily
Thanks for sharing, Martin! Those are superb looking baguettes!
thank you for speedy reply
Very good. Thank you.
YES-- I did it--made the sourdough version and although my shaping needs a lot of work--my crumb was AWESOME! I am so happy! Thanks Martin for always helping us improve our baking!!
What version did you use?
Looks easy enough. Thank you, Martin and Tucker! You sure make us wanna bake! 🤓
thanks for this, been doing it your method and though i am not getting those holes as much the taste and texture is still superb!!! my shaping improves every single time!
We applaud you for your perseverance! 😊 Maybe this guide (scroll down to Techniques) can also help! www.kingarthurbaking.com/blog/2021/03/26/essential-baguette-tools-and-techniques -🥐Lily
King Arthur's recipes and tutorials are always amazing - just as good as your flour! Thank you for another great resource.
It's great to be here and baking with you. 😄 Have you also found our website resources, under our "LEARN" tab on the main menu? -🥐Lily
Great video. I really like the concise explanation of the key concepts over the video. I've been using the original Martin and Jeffrey early morning bakery video for baguette reference since it was originally posted, so lovely to see this.
I look like a young fellow in those videos! Thanks for coming along! Martin@KABC
That is an amazing crumb!!
I love the large open bubbles that are ready to catch and fill with any yumminess you wish!
Bravo!
Thanks for sharing the bread love! -👩🍳Kat
Martin is absolutely right, baguettes just taste good. Having the perfect crust and interior feels great to nail and enhances taste, but even my worst efforts and biggest failures in making baguettes make excellent bread. I find myself struggling with reaching these artisinal and professional standards you see online, so I always take time to remember that the pursuit itself is worth it and will usually yield great results. Plus, if I really mess up a loaf big time, I like to make quick and easy biscuits immediatley afterwards so I at least have some homemade bread.
Yes to this!!! I was recently trying some recipes from The Perfect Loaf and failing miserably. I turned to the Hunny Bunny:
“Pain de Campagne?”
“YES!”
Deliciousness for the save 😹
That. Is. Beautiful. Bagguettes.
Beautiful
Looks amazing!
I'll try this recipe and hopefully my baguette will turn out as nicely as yours😊
Please share how your bake goes, Ann! 😄 We believe in you 😉 -🥐Lily
Thank you for your videos. I always learn something new every time
This channel is a hidden gem!
We're so glad you enjoyed this video! -👩🍳Morgan
@@KingArthurBakingCompany 😅😢
I love all your tutorials. I have learned a lot from you and improved my bread. In this video your pride of skill is so vibrant, it jumps. You make shaping look so easy. All that and and an AC/DC reference. Thank you for you videos. Keep on rocking in the free world.
This recipe calls for 45 minutes, a fold, and then another 45 minutes before shaping. But of course, this will vary depending on your kitchen conditions. -👩🍳Kat
Hi, Bryan! While carbonated water is capable of adding a slightly lighter texture to the final products of baking we have not tested it with this recipe. If you do some experimenting of your own we'd love to know how it goes! -🍮Nicole
Is that what the "bulk fermentation" step is? I notice in the written recipe on your website, it doesn't have the step where Martin lets the dough rest for 15 minutes and then folds before the bulk fermentation. I'm kind of combining what I see in this video with what your website says. (My dough is resting as I type this!) Looking forward to some great baguettes!
Did I miss the recipe?
What kitchen conditions, please? Like, should I try to keep the room temp around 70? Higher?
Thank-you.
"It's worth struggling for..." AMEN, Brother! What more needs to be said?!?!
😄😄 We're glad you agree! -🥐Lily
Excellent
As someone who doesn't bake frequently, I need a recipe that gives me some actual quantities and times or I guarantee none of them will come out even resembling a baguette
Good thing this recipe contains actual quantities and times! All you need to do is look at the very first thing in the video description where it says "Get the recipe," and you'll be all set. 😊 -👩🍳Kat
It would be helpful to refer to the quantities in the video. Derek wasn’t complaining just suggesting. As am I.
Mine are ok. I can’t get the open structure inside. Going to change flour to AP and try this recipe. Thanks for the vid
One of the very, very, very best baguette videos!!!!
This guy is the Bob Ross of baking... Bread Ross if you will. Great video.
😂😂 Loafing this! 🎨🍞 The happy dough and the happy loaves. Some sweet and gentle folding for a happy bake. 🤎 -🥐Lily
I need one baguette and a cup of tea, Heaven😊
Couldn't agree more! 😊 -👩🍳Kat
Thanks
I would like to applaud the dedication to respond to almost every single comment!
It's our pleasure! We love chatting with fellow bakers. 🧡 -👩🍳Morgan
I want to give it a go yum
Happy baking! -👩🍳Kat
Glad I clicked on the ad. Baking tends to help me with my anxiety and you seem like such a good and chill teacher I can get behind. Grabbing some bread flour and hopefully making this tomorrow.
Aw, happy baking! -👩🍳Kat
First ones not so perfect. A bit debse. Making them again this week. I think I know where I can improve my method. So fingers crossed. I want them just like these!! Tasted good tho!
Good stuff! Thanks for sharing
Yeah🎉🎉🎉
my baguette just comes out of oven amazing same your bread I did it same texture The same air bubbles in bread🎉🎉🎉🎉
Wonderful! So glad to hear that you're back on track. Happy baking! -👩🍳Morgan
That crumb… so many things to capture in those crevices: runny egg, cheese sauce (plastic cheese as DFBlog’s AJ Wolfe would say), butter & those guac & hummus spreads at Costco!
Okay, Mr. Martin, you’ve convinced me. Looking forward to giving this a go 😺
Cool. Martin is a bread model.
Thanks for tips to make bread.
Much success and health to all.
Why do the video instructions differ from the recipe linked? For examples, in the video the poolish should have equal parts flour and water, but they differ i. quantity in the linked recipe. The shaping instructions differ as well. Which should I be following, the video or the linked recipe?
Hi Adam! The poolish is made from equal parts water and flour, because of the difference in densities a half cup of water is equal to a full cup of flour. There are lots of ways to shape baguettes, go with whichever one works best for you! -👩🍳Morgan
This is awesome. I've been baking baguettes with the KA recipe and referencing the other video Martin made with his son for a year now and every time I bake I try to get better at it. This is just some darn right useful additional. Gotta tell you though KA Flour and Martin, my wife said I've ruined her to bread because even local bakery bread pales in comparison to home made. =D
We're so glad you've been enjoying Martin's bread videos and your own baking adventures! -👩🍳Morgan
So stoked to hear this! Keep up the great work -- I bet your wife is right!
This is the video I turn to when I want a refresher on shaping baguettes. I have a good recipe, but the crumb was too tight and dense, because I was working the dough way too much. I also wasn't doing a good job of shaping them until I watched this video a few times. The beauty of baguettes is that anyone can make them. They require 4 ingredients (water, salt, yeast, and flour) and you can make them completely by hand. Instead of a couche I use some clean kitchen towels. These take practice, for sure, but once you get the hang of them you can have fresh baguettes in about 3-4 hours if you're in a hurry.
We're so glad you enjoy this video and found it helpful, Sandro! -👩🍳Morgan
Can you please explain your method for introducing steam into cooking the baguettes? Thx
One method is to use a broiler pan that's been preheating in the oven below where you will bake your bread, and then carefully pouring a cup or so of very hot water from a kettle into it and quickly close the door. Just be careful not to get a burn from the steam. No need to refill the pan while baking, the steam just helps to set the crust in the first few minutes of baking.
In this video, Martin added water to a pan below the baguettes. But there are a number of different methods, all of which are acceptable: www.kingarthurbaking.com/blog/2017/02/28/steam-in-bread-baking -👩🍳Kat
Works without using a dutch hoven? Do you still recommend using one for a better crust?
Crusts definitely bake well without Dutch ovens 😊 Here's a blog of ours with tips for better crusts - without a Dutch oven - (www.kingarthurbaking.com/blog/2015/08/09/make-crusty-bread). Additionally, (www.kingarthurbaking.com/blog/2017/02/21/bread-baking-dutch-oven) goes over the use of a Dutch oven, if comparison/learning more would be helpful. Happy baking! -🥐Lily
Wow that's amazingly detailed while being short! I'm always messing my baguettes at the final shaping, but I don't even how to train unless I'm making the baguette xD.
However that hand movement I see really inspires me to try, it looks like this is the secret technique I need to figure this out.
Right? I love watching these because I always learn some new little detail like that.
Angling your hands while elongating the baguette? Definitely going to try that, and with polymer clay as well as bread!
Wow! This is bread magic.
Beautiful! Can you elaborate on the steam addition? Wasn’t too clear
Thank you
Hi Ruth! Check out Martin's video on steaming bread: ua-cam.com/video/MYL9Y0IOR6k/v-deo.html and this blog article as well: www.kingarthurbaking.com/blog/2017/02/28/steam-in-bread-baking -👩🍳Morgan
@@KingArthurBakingCompany thank you
A steam oven
New subscriber😊
Amazing recipe! Chef I'd like to ask two things:
1) can we keep part of the dough in the freezer?
2) if the oven works only with air, how do we bake the baguette?
1. In general, you'll get better results if you don't freeze your dough before baking. It can be done, but it's tricky. 2. You can find our guide to baking in a convection oven here: www.kingarthurbaking.com/blog/2015/02/15/convection-conundrum Happy baking! -🍮Kat
With time constraints, is it possible to make the preferment -poolish in fridge for a longer time?
Hi there! We would recommend checking out our blog article on baking with preferments, as each recipe will vary: www.kingarthurbaking.com/blog/2020/02/05/baking-with-preferments. We hope this helps 🧡! -🍮Nicole
@@KingArthurBakingCompany thanks!
Phenomenally excited to put this knowledge to work now that my couche has arrived 😊
I have studied richard bertinet's content on dough handling so much, but have found that so many baguette recipes use European flour, and my attempts always required hydration adjustments.
Not so with any KA recipe i bake with KA flour. It's a huge relief to be able to trust that i can just scale out the recipe and go. Y'all rock 🤘😎🤘
Thank you for baking with us! -🍮Nicole
As always on point with his instruction and demonstration. The methods are very real to the home baker. My baguettes have gone from being sticks of bread to holey, tasty, crusty baguettes that I can be proud of. I also recommend Martins 5 tips for a perfect baguette. My only observation would be to slide your baguettes in on a very hot oven baking stone @ 220°-240°. Thankyou Martin and Tucker for these videos. Instruction that works
We're so happy you're finding them helpful! 😊 -👩🍳Kat
I noticed that you liked to flour the surface of the counter when you turned the dough out, but on the recipe it states to used a greased surface. What does a floured vs greased surface do to the bread?
Hi Ayesha! It's really baker's preference! If you flour the work surface it can make sealing the baguettes trickier so be sure it's just a light dusting. Happy baking! -👩🍳Morgan
Martin, do you teach classes at King Arthur in Vermont?
Hi Michelle! Martin has been a guest instructor at the Baking School in the past, while he's not currently scheduled to teach there soon be sure to keep an eye on the class calendar! -👩🍳Morgan
Where can I buy that metal transfer peel that he uses to move the baguettes to the oven? I can’t find it.
Hi Ed! Martin is using our Baker's Peel, you can check it out here: shop.kingarthurbaking.com/items/bakers-peel Happy baking! -👩🍳Morgan
@@KingArthurBakingCompany it doesn’t look the same as the transfer peel at 5:30 mark of the video which is rectangular with one side raised. It looks more like a sheet pan with 3 sides removed
Oh, I'm sorry about that! Yes, that is a rim-less baking sheet. Kindly, -👩🍳Morgan
Do you have a video on proper oven steaming techniques?
Hi, Paul! We have a helpful blog article on steam in the bread baking process: www.kingarthurbaking.com/blog/2017/02/28/steam-in-bread-baking and a video that can be found here: ua-cam.com/video/MYL9Y0IOR6k/v-deo.html. Happy baking! -🍮Nicole
Thank you so much. I’m new to baking and am addicted already. You have great content. Thanks again!
Whats the oven temp and how long did you bake for?
Hi there! Towards the end of the rising time, preheat your oven to 450°F with a cast iron pan on the floor of the oven, or on the lowest rack. Bake the baguettes - on the pan, or on a stone - for 24 to 28 minutes, or until they're a very deep golden brown.
We include the recipe in each video's description for folks to bake along with us. The recipe page includes all of the measurements, the steps to bake and additional tips from our bakers. You'll find the Classic Baguette recipe here, if it is not showing for you: www.kingarthurbaking.com/recipes/classic-baguettes-recipe. Happy baking 🥖🧡! -🍮Nicole
What's the recommended time for the bulk fermentation?
Depends on how many folds you do. I wait 45 minutes between the folds. And I usually do 3 folds.
Hi there! After kneading the dough, you'll want to let the dough rest for 45 minutes, fold, and then let it rest for another 45 minutes. You can also find the full recipe linked in the video description. Happy baking! -👩🍳Morgan
Proportion of ingredients? Time for pooling? Time between folds? Any information?
Hi, Rob! We include the recipe in each video's description for folks to bake along with us. The recipe page includes all of the measurements, the steps to bake and additional tips from our bakers. You'll find the recipe here if it is not showing for you: www.kingarthurbaking.com/recipes/classic-baguettes-recipe. Happy baking 🧡! -🍮Nicole
Thank you, Nicole.
Love King Author flours!!!
Now I'm hungry af
How long can the final dough be kept in the fridge?
Hi there! It can be tricky to do an overnight proof with baguettes. You would refrigerate them about 10-15 minutes after shaping and they still risk over rising and collapsing. A brief oven crisping of your baguettes from the day before or even thawed from the freezer will make them almost as fresh as from the oven. -🍮Nicole
Can I bake my baguettes on a 3/8 pizza steel or is it a must to use a stone?
Hi, Paul! A baking steel would work here as well. Happy baking! -🍮Nicole
I think the flour is the most important part here. I cant find anything about 10%proteine in supermarkets. The recipe itself looks amazing.
For sure! Ingredients become even more critical in recipes like this where there are only a handful of them. Each one has a key role to play. -🍮Kat
@@KingArthurBakingCompanywhy does the recipe not have equal water to flour for the starter, but the video says equal?
Thank You for sharing your knowledge Yes I learned how important it was to fold or preshape the dough and your presentation was super a NO nonsense misguided video ..alot of people make videos that are misleading on purpose to waste your time and money.
We're so glad you found it helpful! -🍮Kat
That's one beautiful crumb ❤
Can you please go over - slowly - how to use the transfer peel? I'm still new to baguettes, and my last batch turned into a disaster of fabric, wood, and misshapen dough.
I put either cornmeal or rice flour on the peel before placing the baguette on the peel. You want to make sure that the surface is coarse so the baguette won't stick. Putting a baguette on the peel with no cornmeal or white flour ensures that the baguette will probably stick to it.
When the baguette is on the peel, it should move freely. Try to slide the baguette up and down the peel. After I put my baguette on the peel, I go straight to the oven.
Hi Jordan! We're sorry to hear that you've been having some trouble using the transfer peel! It's best to use all-purpose flour or semolina flour to dust the peel, you also want to be sure that your couche is well floured or the dough can end up sticking when you flip it onto the peel. Try holding onto the end of the couche and using that help flip the bageuttes over onto the peel. We hope this can help! -👩🍳Morgan
Jordan, if you tap on the video (or hover on your computer) you'll see the gear icon for settings in the upper right corner. If you click that, you can change the playback speed to watch the video at a slower pace.
Beautiful. WHAT is the single most important trick for the open crumb? I'm able to get gorgeous oven spring and great flavor but the interior is always so much more homogeneous than that. (Even the professional shots on the KA webpage don't look as good as this!)
I tried this recipe today as my first try ata baguette. It actually went well! Dough was manageable, shaping was easy and baking was also relatively nice. Used 12.7% AP flour lying around. There is only one thing though my baguettes didn't have the big, open structure inside. I wonder why. Was the proofing short, did I over knead it? Let me know if anyone have an idea or advice. Overall solid recipe thanks guys!
If it's your first go at baguettes, definitely don't be hard on yourself for not getting the perfect crumb. There are bakers in France who devote their entire life to mastering that technique! That said, if you're using a 12.7% protein bread flour instead of the 11.7% protein flour we use in this recipe, the additional gluten will absorb more liquid, which can result in a slightly dryer, denser dough. If that was just a typo, then the two most common issues folks run into involve awkward scoring or insufficient steam, both of which can result in a baguette that doesn't expand enough in the oven to give that really impressive crumb. If you'd like to chat in more detail about your particular technique instead of general advice, though, please don't hesitate to reach out to our free and friendly Baker's Hotline! We're always happy to help troubleshoot: www.kingarthurbaking.com/bakers-hotline -👩🍳Kat
Can I swap the poolish for sourdough starter?
Hey Matte! Poolish is a starter made with commercial yeast. So, if using a sourdough starter, the taste will be different, and the dough will be slightly tougher when handling. From our "Baking with preferments" blog (also by Martin!), "...poolish, the preferment of choice for Classic Baguettes. In addition to its "nutty" flavor, poolish can make baguette doughs easier to handle - the preferment boosts extensibility (the ability for dough to stretch)." Blog: (www.kingarthurbaking.com/blog/2020/02/05/baking-with-preferments) Hoping this helps! 😊 -🥐Lily
How long is bulk fermentation ?
Hi, A C! Loafly question: the bulk fermentation information is found in our recipe at step #4, linked in the description box below under this video. 😄 Please share how your bake goes! -🥐Lily
How long is the bulk fermentation? Also the recipe on the site is different than on this video.
45 minutes. 💛 -👩🍳Kat
@@KingArthurBakingCompany Extremely fast response! Really appreciated.
Haha, you caught me at a good time! But truly, that's what we're here for. 😊 -👩🍳Kat
Marvelous ❤
A bit confused. The video calls for equal parts water and flour for the poolish but the linked recipe says different. Can you confirm please? Thank you.
Hi Alain! Because water and flour have different densities, they don't have the same volume amount. Hope this helps to clarify! -👩🍳Morgan
Great video! What steaming tips would you recommend? I find it hard to believe that the baguettes you show off at the end were made with just a few spritz of water like you displayed.
Hi Nick! If you have an electric oven that's well-sealed a bit of spritzing will do more than if you have a gas oven which is vented a lot more. For more ideas on ways to steam bread, check out this blog article: www.kingarthurbaking.com/blog/2017/02/28/steam-in-bread-baking We hope this can help! -👩🍳Morgan
@@KingArthurBakingCompany Thanks for the reply. I saw the education video you have on steaming after I hit "submit" and think my problem is my gas oven!
The printing font seems to be too large for an 8 1/2 x 11 recipe printout. I used landscape for page one to accommodate the width, but the top, right side, and bottom were still all cut off. Suggestions?
We're sorry to hear that you're having trouble printing, Catherine! The pages are formatted for 8 1/2" x 11" paper, but you can make adjustments to the layout using the options at the top of the screen after selecting the "Print" button on a recipe page. Adjustments you can make are font size, one or two-column layout, and including the photo, intro, and tips section or not. Hope this helps! Kindly, -👩🍳Morgan
A perfect braguette.
If I only have bread flour, is it still ok?
Yes! 😄 At the bottom of the recipe, under "Tips...", "We recommend our unbleached all-purpose flour for this recipe, as its protein level and other attributes closely mimic the flour used by French bread bakers. Feel free to use unbleached bread flour, if you like; there's no need to adjust the amount of liquid, the dough will simply be a bit stiffer." Happy baking, Russell! -🥐Lily
Amazing you prepared shape,
I have flimsy hand😅
If I were to use a baguette bakers pan would I put the seam side down before final rise.
Yup! If you're not planning on moving them, you'll want them seam down. Seam up is for ease of rolling them to their new spot. 😊 -👩🍳Kat
didn't catch how and how much steam, if anyone can clarify
Hi, Mario! The recipe can offer more clarification for the timing, which is linked in this video's description box. For how to make the steam, check out this video from 13:10: ua-cam.com/video/MYL9Y0IOR6k/v-deo.html. Hoping these help! -🥐Lily
How many grams for each piece?
Hi there! This recipe makes three baguettes so each loaf will need about 307 grams of dough. -👩🍳Morgan
I use sourdhough but will try your shaping! What do you bake them on in the oven? Steel ? Thank you
Hi, Melanie! We have a sourdough baguette recipe that can be found here: www.kingarthurbaking.com/recipes/sourdough-baguettes-recipe. This recipe suggests parchment-lined baking sheets, or lightly greased baguette pans (French loaf pans). Happy baking! -🍮Nicole
How do you “add steam”?
There are a few different methods, Lena! You can learn about them here: www.kingarthurbaking.com/blog/2017/02/28/steam-in-bread-baking -👩🍳Kat
Hi thanks for the awesome content, are there any indications on the quantities of the recipe? It would help a lot, thanks again!
Edit: nevermind, I have just seen the description :)
I live near King Arthur , and I've tasted his baguettes. It IS nice when you experience a well made loaf that you've just cut open after the cooling.
🧡🧡🧡 -🍮Nicole
Great video, going to make bread
How much steam do you add and how do you add it? Thanks for sharing this! I just bought the bakers companion from KA and have been experimenting with the recipes.
We're glad to hear that you've been enjoying the recipes in our Baker's Companion! For this recipe we recommend adding about 1 1/2 cups of water to a cast iron pan to steam the oven. Check out step 11 in the recipe linked in the video description for more details. Happy baking! -👩🍳Morgan
Hi. I would like to try this recipe. How many grams of instant yeast can I use for the poolish and the dough?
Is there a link to the full recipe for KA baguette ? Also how was Martin adding steam to his oven - spray /mist of water or a plate of water in bottom of oven? If your oven has a steam clean setting which has you put small amount water in / on oven bottom could I just put water on that directly to create steam for baguette baking?
Hi, Georgette! You'll find the full baguette recipe here: www.kingarthurbaking.com/recipes/classic-baguettes-recipe. Martin added boiling water to a hot cast iron pan, which was preheated along with the oven, on the bottom of the oven. As the settings of different manufactures of ovens vary so much - we'd recommend sticking with the steam method detailed in the recipe. Happy baking 🥖! -🍮Nicole
Bulk fermentation, how long ?
Hey there! The full recipe is linked in the video description. Happy baking! -👩🍳Morgan
@KingArthurBakingCompany no it is not the same. there is no bulk fermentation, and the finished product is not the same. Please go and check
It is the same recipe, the bulk fermentation happens in step 4. Hope this helps to clarify! -👩🍳Morgan
Anyone knows the baking temp and duration? Thx
Hi there! The baguettes are to be baked at 450°F. The recipe in this video's description will provide further detail for baking. -🍮Nicole
How large is that pizza peel?
The body is 14 inches square, with a handle that's an additional 14 inches long. You can find all the details about this peel here: shop.kingarthurbaking.com/items/bakers-peel -👩🍳Kat
Hi Martin, great channel as usual; you mention the use of 'all purpose' flour for these baguettes,should I use a 'plain' flour as we call it in the UK?
That's correct! The all-purpose flour in question has an 11.7% protein content, which may be somewhat higher than the plain flour you have access to. In that case, a blend of plain and strong flour may be the closest to what we're working with here. -👩🍳Kat
@@KingArthurBakingCompany Thanks, I'll try a 50/50 ratio then; I was a chef and college lecturer for decades, made it and seen it all, but now in retirement I like to experiment with different techniques. A traditional Cornish pasty uses a blend of strong and all purpose flour, with a pinch of Baking soda thrown in to give a slight lift. Where is your bakery?
We're located in beautiful Norwich, Vermont! 💚 -👩🍳Kat
@@KingArthurBakingCompany Wow, tried the baguettes, the poolish was an ideal starter, then watched every stage with enthusiasm, the end result?,....perfect with some French cheeses in the garden, well worth the wait. I didn't quite have the tapered ends, but no matter, these are so croustillant and French; used 50% strong and 50% plain flour, lovely to handle throughout,....thanks.
10/10 would spread butter on
Same! 🥰 -🍮Kat
Sometimes I got soft not crispy baguette,what reason? Thanks
Hey there! Is this something you've noticed in a single batch or from one bake to another? Have you changed anything about your baking method? -👩🍳Morgan
@@KingArthurBakingCompany Hi there from Canada 👋Yes you’re right! Trying baking now will see. Thank you for answer🙂
Best of luck and happy baking! -👩🍳Morgan
@@KingArthurBakingCompany just today I did same your dough ,
I find it difficult to handul a dough and shaping it. I have no control over its shape😬
Why would you add more yeast when you already have the polish to do the job?
Hi Danilo! The poolish is yeasted, but it's main job is to provide flavor to the finished bread not to leaven the dough on its own. Hope this can help and happy baking! -👩🍳Morgan
We're always happy to help! -👩🍳Morgan
quantities of flour and water ?
Hey there! You can find the full recipe linked in the video description. Happy baking! -👩🍳Morgan
Thank you! Is "WIDE OPEN BAGUETTES" a Vonnegut reference, by chance?