I can't understand why your channel doesn't have millions of followers. Your baking skills are truly second to none and I would like to wish you the very best for this year 2023 and beyond. Thank you so much for sharing your knowledge and talent.
Just made my first ever baguettes 🥖 according to your recipe, they turned out so good! I made a mistake though and didn’t score it deep enough in the middle, so it is a bit flatter in the middle, but the edges are perfect. Advice to anyone who’ll be doing this - consider making double amount of the dough, I wish I did at least, they are just too good! :) thank you for the detailed description of each step!
I cannot say enough about the quality of your content. So much excellence consistently packed into such tight packages! I don't know what your ambitions are for this channel, but in my humble opinion it should be at the top of the list for any serious cook. Can't wait for what's next!
Thank you. Your comment is very much appreciated and I'm glad I'm producing content that is helpful and enjoyable. The feedback is great as I get to know if I'm heading in the right direction. A huge cheers and great to have you following along :)
Phillip this is one of my favorite pre-ferment. Vietnamese buns, baguette, pizza dough, focaccia and regular white sandwich bread. I also use it for killer waffles. Great stuff. Thanks Phillip
I think I won the lottery with your recipe💥💥💥. I baked today my fourth badge and they are ok but no bubbles inside. Yours is incredibly descriptive, giving alternatives, etc. thank you sooooo much. I will try it in a couple of days. God bless you. ❤❤❤
Thank you for sharing your knowledge! And for using exact measurements in grams. I only use recipe's that measures in grams otherwise there's too much room for error
My family absolutely love these baguettes. Thank you! The crust is crusty and a little chewy but do not fall apart like the store bought. Great crumb texture. I should have activated my active dry yeast first. The poolish did not rise much after 15 hours, bought out to RT for 3 hours, did the same when fermenting the next day. Also need to work on my rolling skill, haha, probably too much flour on the surface hard to stretch out.
I'm really pleased you and your family enjoyed this one, the crust and crumb has really good texture. It's a bit of a fine line between too much and too little flour when shaping, you'll get it. Cheers for letting me know what you thought!
@@CulinaryExploration Leftover on the counter for 2 days, the last bit still taste as good. Used to eat baguettes every morning in Paris, didn't think that I can actually made them. Yippee!
Hey Philip, I've been watching your channel for several months and recently since you mentioned Jack; I started watching him as well. Now I have some good news To share I first posted this on jack's channel since I used his faster recipe. (easiest French Baguettes at Home) : I haven't baked in at least 10 years.. But within the last 8 months I've been watching culinary exploration and this channel. There is a poolish version from culinary that I'd love to try but setting myself up for the times schedule wise seems tricky for the time being. However I bit the bullet and made this at home. My razor skills need sharpening but they came out crispy, delicious AND with the most open crumb I have ever made. I have Philip and Jack to thank for the encouragement to be motivated enough to try again. thank YOU guys for not giving up where I did and for putting it in consise layman's terms without the extra verbose chemistry/biology class. I would like to try adding malted barley syrup to the mix what do you think?
Nice job buddy. Jack is a top chap with a great channel. I’m pleased your baking is going well, and guess what? The more you do it, the better you’ll get. Malted barley would work but it does contain sugar so watch the colour when baking in the oven. Start at around 5% baker’s percentage and remember that the malt syrup will affect the crumb colour a little but it will add great flavour (caramel). Keep me posted
Fantastic baguettes, great flavor and pretty easy to make after watching the video. I cook mine at 475f like you suggest, on a 3/8" piece of steel. At 20 minutes though, the bottom is burned and blackened. I don't understand how these can be cooked on steel at those temps for 20 minutes and NOT burn. I've rolled them on a side to finish baking after the 10 minutes steam. Anyone else have this problem?
Just found your channel. Absolutely love it. Well filmed, well presented, tips and tricks explained clearly and in a simple but meaningful way. I've been a home baker for years and always try to up my baking game some more. Thank you for your efforts.
Made my first successful bread ever with this exact technic, thank you SO MUCH - It is literally the best baguette i have had since i was in France last summer
Tried your recipe over the weekend, (the proofing), and baked them last night (Monday). The first 2 came out brilliantly but I forgot to score the second two. I was just so excited that the first two looked so good. I used a baguette tray for the first two and the oven tray for the second two. They were all crispy and delicious. A long old process but worth it. Thanks.
Having tried different methods over the years, the 2x18 hour fridge fermentation is my last destination. This gives me the absolute best color and taste. I had a little less oven spring than in this magnificently well explained video, but I blame it on my crappy oven (230°C max). I prefer dividing the bulk in 3 fat ones instead of 4, to compensate for my slightly smaller tray and baking stone. Thank you!
I can't wait to try this recipe this week when my children and grandchildren arrive. Will serve with Turducken and the next day with homemade ragu and homemade ravioli!
QUESTION FOR CLARITY: When the Poolish comes out of the first frig proofing, do you let it get to room temperature before adding the main dough ingredients, or do you add those ingredients when the Poolish is cold?
I loved this recipe.The poolish method to a good French baguette is the best. I like his wonderful accent and his simple directions. for him to give someone several ways to rise your bread from using a couche to using parchment paper. It's nice for professional bakers to understand that not all novices have these tools. Luckily for me I have been baking for a long time. So I have several couches. I made them myself. THE BREAD IS OUTSTANDING. THE CRUMB MADE ME SO PROUD TO SHOW IT OFF.
Hello Phillip, love your channel and videos. This recipe indicates 4gr IDY for the final dough , just wanted to verify its the right quantity as it is quite a bit more than other baguette recipes I used, especially as we use a pre ferment . thanks 🙏
Another question. Is there an advantage to using a poolish for baguettes vs using a no knead, overnight fermentation with stretch & folds? The poolish seems to take longer……overnight poolish, then next day spending additional time mixing, fermenting, etc whereas no knead is ready to shape in the morning. TIA, Rob
I've always thought of Poolish as sourdough starter but instead of wild yeast you use commercial yeast. The baguette is 90% technique and it takes a lot of tries to get it right. It took me about a month of baking to get it to the point I felt it good enough to give to a neighbor.
thank you, thank you, thank you. for the first time, I made baguettes by myself by following your recipe after three attempts with other recipes. you are the best!
Just made this recipe ! totally perfect ! my wife is amazed haha.. one mistake with the score.. cut straight down and come out without an ear.. just an American Football shape on top.
Great recipe. I used my homemade starter to make a levain and used that instead of the poolish just to save some time. Baked them this morning and they came out perfect. They look good and taste great.
@@CulinaryExploration Yes I followed your recipe except for using my own starter which somehow I've managed to keep alive for 3 years so far. They were baked at 500 F for around 24 min. They came out with great color and the crust had a lot of crunch. Just the way I like them.
It’s common, except to purists, to add some instant yeast when making sourdough baguettes. I read the French do this, and Peter Reinhardt talks of this. I also do it, as my baguettes come out nice and airy.
Hi ! I love your channel and especially the level of detail your give for your recipes. So helpful for rookie bread bakers! Question: How long should you parbake the baguettes and at what temp if you want to freeze them for later? Thank you!!
Thank you showing us easy step I can make this easily. I don’t have the proofing towel I am able to use a regular kitchen towel or parchment paper . You made it look so easy and yummy I already did my polish. Sooo excited hopefully it will turnout as good as your.🙏🙏👍👍🌹
Hello Again🖐🏾I will be making your delicious baguette recipe on Thursday. I am happy to report I am now making your Sourdough bread recipe on a regular basis. I share my Sourdough bread with my Elderly neighbors and they just love it. The first sourdough bread I tried to make was a complete disaster but…….I did NOT give up and tried again. The second time was successful and I have been making sourdough bread every since. When I make your baguette recipe I will definitely tag you on IG. Thank You for your time and bread making talents. I truly appreciate YOU. Have a Wonderful Holiday Season my friend. Be Blessed and Be Safe🙏🏾😁🙏🏾 Ms J ~ your friend from Las Vegas, Nevada USA
I have just found your amazing channel and am going to try again after almost giving up baking bread. You have answered all my questions around d the science of baking, I can’t believe it! One thing, you bake these baguettes at 250 degrees Celsius. Please tell me, is this fan or non fan oven?
Hello again: made the recipe today. Came out quite well but, question: I did both refrigerated proofs at the extreme time limits, that is to say, approaching the 18 hr mark (due to scheduling and unforeseen events). Using the "touch" method, the dough seemed to need very little couche proofing, 10-15 minutes only. Does that sound right? Texture of the crumb was good though the holes, perhaps, were not as evenly spaced as yours. Respectfully, mac allen
This goes to show that all those time consuming kneading, stretching, and folding may not be necessary to get some nice open crumb baguettes. Thanks for sharing!
Marvellous tutorial indeed👍🏻Baking bread is what I love to do at home. It lifts me up, at least for a while, from what we call the modern world… Well, poolish is resting now for 12 hours. I feel grate^^ Cheers! ATB🤝🍀
Love your bread videos. I have got lots of useful information from them. After watching your video on dehydrating your sourdough starter, I did it, just as you showed in your video. I also re-hydrated that starter about 2 weeks later. It took 2 days, but I was able to make sourdough bread with the re-hydrated starter. The bread came out great. Now I keep a jar of dehydrated sourdough starter for emergency back up, just in case something ever happens to my starter. Thanks again for all the wonderfully informative videos you make and share.
Made something similar from a double fermentation pizza dough. However, added yeast only to the poolish. I wondered what proportions you'd need to have for for a brown spelt flour poolish.
I just subscribed to your channel. Love this baguette recipe and how to make it. Very clear and detailed instructions. Your sourdough' recipes will be my next step. Thank you for sharing your talent with us.
Today I baked 6 pcs Baguette and it turned out super "terrifying" GOOD ! I had baked baguettes before and this is the first time my baguettes had holes like yours ! So pleased with the outcome. I gave 3 away, ate 1 and now only balanced 2 pcs ! I wished I had baked more and it tasted great too ! Thank you once again for kindly sharing with us your recipes . It is much much appreciated ! Terima kasih / Thank you once again. Stay safe all here.
I think "terrifying" was the first word I saw in this comment lol, now Ive gotten over that shock I can say that I'm really pleased you enjoyed the video! Pleased you managed to get the nice airy crumb! Did you out anything inside the baguette, ham, cheese? (may favourite with these baguettes in butter, dijon mustard and home cured ham
Absolutely brilliant, that chutney looks amazing, I have always made my own and dread making it as my apartment smells of vinegar for weeks afterwards and my pot likes to splash red hot chunky everywhere including my skin!, but the tase you cannot buy. Thank you so much for a great simple, inspiring understandable video as always, I am addicted!
Bonjour est-ce que vous mettez un bac do dans le four et je voudrais aussi savoir si vous faites cuire les baguettes sur une plaque préchauffé et aussi si vous asperger des baguettes merci de votre réponse je comprends l’anglais mais pas très bien vos baguettes sont fantastiques😘
Hey there. Cheers for your comments! I bake on a baking steel that's pre heated to 250c. I use an ice cube in the bottom of the oven to create some steam. I hope this helps :) Cheers, Philip
I’ve tried four or five different baguette recipes and yours by far is the best for a home cook.. question is, is this the same type of dough I could use for Margarita pizza for example? I have leftover dough and I was wondering if this is basically the same or do I have to make other dough using oil in the recipe?
I just made sourdough baguettes, turned out not bad, but less open crumbs and oven spring as the yeast version. It paired really well with French Onion Soup. Added 40g starter to the poolish and left at room temp overnight. I had a hard time scoring might work better if I left the main dough proof in the fridge overnight instead of room temperature. Philip, can you please make a sourdough baguettes video? Thank you so much
I tried several times, but failed. Your instruction ,video demonstration is just perfect and clear. Your baguettes colour is absolutely perfectly informs what taste should they have. I got the baguettes springing well in the oven. But the colour and taste are far from desired. The colour is quite pale. And the taste... it reminds me a simple regular bread with yeast worked out and became weak before even dough shaping. I have used flour protein > 12%, although I used fresh yeast 12 gr for each step, (4gr dry * 3). Tried to add a bit more yeast (15gr fresh), the same. I didn't forget to add salt )) Temperature in the fridge (5C). Even making poolish in room temperature (not hot) during 12 hours, result is the same. I tried another recipe (basic of Bertrand Bertinet) - same result. Baguettes rise quite acceptable, but are pale and not tasty at all (taste of dough with yeast worked out). May be I shell stop for a while and try to define the reason of failure ) I will appreciate any opinion which can help to define it.
Beautiful Baguettes, the crust looks great and the crumb is just beautiful too. I can smell it from there. Thank you very much for this video :-) François.
hi there :) thanks for your work, I love baking bread since I have "met" you. One little thing: I don't find the pizza recipe that you've mentioned in the video above. Can you please link it? Thanks a million! Greets from Vienna, AT ^^
I love the way you explain your recipes! I have started making sourdough bread recently and am already in love with the process! I was wondering if I could use my levain in this recipe instead of the poolish or pre-ferment, Thank you in advance for answering my question and sharing your great knowledge about this fascinating baking process!
Hey Carla, in short, yes you can. You may need to tweak your hydration slightly but give it a go and see what the results are like, make adjustments from there. I'd be interested to know how things go :)
@@carlaalmeida9999 I was searching for this topic in the reactions. Want to do the same thing. Will calculate hydration but figuring out proofing times will be the hardest.
@Carla Almeida, Hi, your starter can be anywhere from 15-20% of the flour. So say you’re using 100g starter @ 100% hydration, you need to subtract 50g of flour, 50g water from the original dough. Also, as you know, the timing is different with SD as to working with yeast. It takes longer. I never make a poolish or preferment with yeast as I do long, high hydration doughs, and of course not needed with SD. I try to eliminate extra steps.
Awesome! Pleased the recipe was useful. I'm addicted to these, I'm hooked on proper butter, dijon mustard and home cured ham. Did you have yours plain or filled with something?
Had one with a triple cream Brie. We served two with dinner - chicken dish and a caprisi salad. And today I used part of one to make a prosciutto and salami sandwich. I’ll use the rest tomorrow.
Worked out pretty well. The instructions were great but I think my poolish was a little weak. I could have used a more yeast/temp/time (or combination thereof) to proof but overall very pleased.
Happy to share that I tried this recipe😀 my baguettes looked great! I need to improve two things though: I produced shorter baguette they just coil back😅 when cooled and cut, I got denser bread. Any suggestion on what may have caused this? Did I ferment too long or short? TIA👌🏻
Hey there. Great questions. If the baguettes kept springing back when you tried to roll them then the dough had probably tightened up. If this happens you can pause, cover the baguettes again and leave them to rest for 5 minutes just to relax a little, then you can shape again. One possible explanation for a denser crumb with less open texture could be that the baguettes were a little over proofed when they went in to the oven. Reducing that final proof a little will help them spring in the oven. This is a bit tricky to judge and really comes with practice. Keep at it! I'm really pleased you enjoyed the recipe and thank you for your questions - I hope my answer helped :)
@@CulinaryExploration Bit delayed in starting, but just came out after starting Tuesday night. Not bad 1st attempt. Bit wriggly shaped (need a peel) and lacked a bit of spring (may have slightly overproofed, and need a chain!), crumb a bit tight (shouldn't have watched King Arthur saying to de-gas), but was delicious and chewy so motivated to go again. Thanks!
Made the recipe and the result I'd amazing, truly wonderful baguettes. May need to refuce oven temperature as have a fan oven. Really happy for first attempt. Thank you for sharing this and for the tutorial. Best wishes
Somewhat unsure what do are doing with the baking chain on the bottom of the oven. Is it to add a greater surface area for heat . Could you offer a more detailed e plantation as to what it is doing.
Increased thermal mass (helps regulate oven temperature) + greater surface area for melting ice quickly and creating a big burst of steam. A common alternative is to place a large baking tray in the bottom of the oven and pour in boiling water immediately before closing the oven door, but it's easy to get burned playing with boiling water and you get a lot of steam on contact, most of which escapes before you close the oven door plus you get a face full! The tray + chain + ice cube method is neat and safe.
Nice recipe. Although I got a decent result I didn't nail it like yourself. I am new to bread world at it two months and have had decent success along with failure . I got some holes in the crumb but it was a fluffy crumb . I suspect my baguette was a bit to thick in the middle looked more like a batard . I am still working on my shaping which I find difficult . Maybe I overproffed aswell which led to no real open crumb ? Any suggestions . Thanks
Can I keep half of the raw dough in the fridge and bake the following day or even 2 days after? I want have freshly bake rather than 1 day old bread. Very informative and clear explanation! I have better understanding of how to shape and score now thanks!!
Made this and they came out amazing!!!! Thank you for this video!!! a question for you, if you double the recipe to make 8 baguettes, do you also double the amount of yeast in poolish and main dough?
I’m in the process of making these. I want to compare them to the baguettes I make that only rest for two hours before a couple of final proves. Will let you know what I discover. Just started 2nd 12-18 hour period - so tomorrow afternoon I’ll let you know!
I completed the recipe as in video (only leaving out the steel chain - used pan of steaming water instead). Very good results - Definitley puffed up more than my quick/same day baguette method. Really good and easy - just plan ahead. I love the step of rolling into a little log. That technique I haven’t seen in other videos and it’s a really good transitional shape to do before shaping final baguette. I had some cracking along seams on bottom of loafs probably because I didn’t seal the seams tight enough when rolling the logs
This is the most delicious and beautiful bread I have ever seen! Although you may find the process of making this bread easy, I have to confess that for me it looks mightily complicated... It is also the first time I have heard about a Poolish method. Although I may not easily try my hand on this, I admire your skill and enjoyed watching your video. Thank you for sharing this amazing recipe...
Try it out! At least without the poolish, maybe without the baguette shaping too. My first foray into bread was with a simple flour, yeast, water, salt mix and two pans stacked on top of each other acting as a dutch oven.
I encourage you to try it out. Using preferments like a poolish will greatly improve your bread. The recipe isn’t hard; it’s just time consuming. Also, keep in mind that he’s condensing things into a video of a few minutes. If you take things step by step and plan ahead, you won’t feel overwhelmed and you’ll be SO proud of the bread you made. Friends and family will be amazed.
I can't understand why your channel doesn't have millions of followers. Your baking skills are truly second to none and I would like to wish you the very best for this year 2023 and beyond. Thank you so much for sharing your knowledge and talent.
Thank you and Happy new year to you too!
Agree!!! Love your channel and all the recipes 👍👍👍
Completely agree.
1:00
Very nice yummy 😋
Man, I'm so glad I found this channel. You explain everything the best.
Just made my first ever baguettes 🥖 according to your recipe, they turned out so good! I made a mistake though and didn’t score it deep enough in the middle, so it is a bit flatter in the middle, but the edges are perfect. Advice to anyone who’ll be doing this - consider making double amount of the dough, I wish I did at least, they are just too good! :) thank you for the detailed description of each step!
I am a beginner bakery but I’m in constant pursuit of baguette
I cannot say enough about the quality of your content. So much excellence consistently packed into such tight packages! I don't know what your ambitions are for this channel, but in my humble opinion it should be at the top of the list for any serious cook. Can't wait for what's next!
Thank you. Your comment is very much appreciated and I'm glad I'm producing content that is helpful and enjoyable. The feedback is great as I get to know if I'm heading in the right direction. A huge cheers and great to have you following along :)
Agree. Excellent content and enjoyable to watch. My only suggestion: get rid of the creepy carrot icon. You are a natural on camera. Put up a picture!
The carrot will be retired soon... glad you are enjoying the videos and thanks for the feedback :)
@@CulinaryExploration I personally enjoy the creepy carrot icon.
@@Codycjhh That's good to hear!
Phillip this is one of my favorite pre-ferment. Vietnamese buns, baguette, pizza dough, focaccia and regular white sandwich bread. I also use it for killer waffles. Great stuff. Thanks Phillip
I think I won the lottery with your recipe💥💥💥. I baked today my fourth badge and they are ok but no bubbles inside.
Yours is incredibly descriptive, giving alternatives, etc. thank you sooooo much. I will try it in a couple of days. God bless you. ❤❤❤
Awesome!! Happy baking :)
Thank you for sharing your knowledge! And for using exact measurements in grams. I only use recipe's that measures in grams otherwise there's too much room for error
My family absolutely love these baguettes. Thank you! The crust is crusty and a little chewy but do not fall apart like the store bought. Great crumb texture. I should have activated my active dry yeast first. The poolish did not rise much after 15 hours, bought out to RT for 3 hours, did the same when fermenting the next day. Also need to work on my rolling skill, haha, probably too much flour on the surface hard to stretch out.
I'm really pleased you and your family enjoyed this one, the crust and crumb has really good texture. It's a bit of a fine line between too much and too little flour when shaping, you'll get it. Cheers for letting me know what you thought!
@@CulinaryExploration Leftover on the counter for 2 days, the last bit still taste as good. Used to eat baguettes every morning in Paris, didn't think that I can actually made them. Yippee!
@@BTs-he1lg Top stuff, enjoy :)
POOOOOOLISH!!!!! That Poolish is Magic.
Hey Philip, I've been watching your channel for several months and recently since you mentioned Jack; I started watching him as well.
Now I have some good news To share
I first posted this on jack's channel since I used his faster recipe. (easiest French Baguettes at Home) :
I haven't baked in at least 10 years..
But within the last 8 months I've been watching culinary exploration and this channel.
There is a poolish version from culinary that I'd love to try but setting myself up for the times schedule wise seems tricky for the time being.
However I bit the bullet and made this at home.
My razor skills need sharpening but they came out crispy, delicious AND with the most open crumb I have ever made.
I have Philip and Jack to thank for the encouragement to be motivated enough to try again. thank YOU guys for not giving up where I did and for putting it in consise layman's terms without the extra verbose chemistry/biology class.
I would like to try adding malted barley syrup to the mix what do you think?
Nice job buddy. Jack is a top chap with a great channel. I’m pleased your baking is going well, and guess what? The more you do it, the better you’ll get. Malted barley would work but it does contain sugar so watch the colour when baking in the oven. Start at around 5% baker’s percentage and remember that the malt syrup will affect the crumb colour a little but it will add great flavour (caramel). Keep me posted
Fantastic baguettes, great flavor and pretty easy to make after watching the video. I cook mine at 475f like you suggest, on a 3/8" piece of steel. At 20 minutes though, the bottom is burned and blackened. I don't understand how these can be cooked on steel at those temps for 20 minutes and NOT burn. I've rolled them on a side to finish baking after the 10 minutes steam. Anyone else have this problem?
Me too. I’m going to try lowering the bake temp and changing the location of the shelf in the oven.
Used this many times,perfect baguette everytime. Thank you
Just found your channel. Absolutely love it. Well filmed, well presented, tips and tricks explained clearly and in a simple but meaningful way. I've been a home baker for years and always try to up my baking game some more. Thank you for your efforts.
Thanks very much! Keep me posted on how you get on :)
Made my first successful bread ever with this exact technic, thank you SO MUCH - It is literally the best baguette i have had since i was in France last summer
Awesome :)
Tried your recipe over the weekend, (the proofing), and baked them last night (Monday). The first 2 came out brilliantly but I forgot to score the second two. I was just so excited that the first two looked so good. I used a baguette tray for the first two and the oven tray for the second two. They were all crispy and delicious. A long old process but worth it. Thanks.
Having tried different methods over the years, the 2x18 hour fridge fermentation is my last destination. This gives me the absolute best color and taste. I had a little less oven spring than in this magnificently well explained video, but I blame it on my crappy oven (230°C max). I prefer dividing the bulk in 3 fat ones instead of 4, to compensate for my slightly smaller tray and baking stone. Thank you!
I can't wait to try this recipe this week when my children and grandchildren arrive. Will serve with Turducken and the next day with homemade ragu and homemade ravioli!
What did you think to the baguettes?
QUESTION FOR CLARITY: When the Poolish comes out of the first frig proofing, do you let it get to room temperature before adding the main dough ingredients, or do you add those ingredients when the Poolish is cold?
Add it straight away.
I love your take on making baguettes, especially your scoring method and extended rises! Thanks.
Glad it was helpful!
Thank you! The baguettes look amazing! Poolish is fermenting in the fridge now.
I loved this recipe.The poolish method to a good French baguette is the best. I like his wonderful accent and his simple directions. for him to give someone several ways to rise your bread from using a couche to using parchment paper. It's nice for professional bakers to understand that not all novices have these tools. Luckily for me I have been baking for a long time. So I have several couches. I made them myself. THE BREAD IS OUTSTANDING. THE CRUMB MADE ME SO PROUD TO SHOW IT OFF.
Awesome Ron. Pleased you enjoyed the baguettes, the crumb is pretty good eh? Cheers for the feedback, appreciated
I’m so pleased I found your channel. Your methods are a game changer for me. Overnight proving is genius.
Probably the simplest explanation I've seen on the tube to make these baguettes.. cheers
Thanks! Let me know if you give them a go! Cheers, Phil
Hello Phillip, love your channel and videos. This recipe indicates 4gr IDY for the final dough , just wanted to verify its the right quantity as it is quite a bit more than other baguette recipes I used, especially as we use a pre ferment . thanks 🙏
same question
WOW....beautiful and perfect baguettes !!! thanks for teaching us !!
The sound when that baguette, wait can we still call them that ? Any the sound of that crisp crust... beautiful
Hey good job, man!! Thanks for being so clear and accurate with your instructions. Great teaching skills!
Another question. Is there an advantage to using a poolish for baguettes vs using a no knead, overnight fermentation with stretch & folds? The poolish seems to take longer……overnight poolish, then next day spending additional time mixing, fermenting, etc whereas no knead is ready to shape in the morning. TIA, Rob
I've always thought of Poolish as sourdough starter but instead of wild yeast you use commercial yeast. The baguette is 90% technique and it takes a lot of tries to get it right. It took me about a month of baking to get it to the point I felt it good enough to give to a neighbor.
That wood countertop is beautiful. Thanks for the vid!
Thank you for simplyfying the procedure, best video ive seen😊😊😊
You make beautiful bread. The No Knead Sourdough was outstanding. 💋
Pleased you enjoyed the sourdough recipe, are you going to be giving these a go?
@@CulinaryExploration Yup, it's on my list of "must try's".
thank you, thank you, thank you. for the first time, I made baguettes by myself by following your recipe after three attempts with other recipes. you are the best!
Awesome!
Spot on brother will definitely try this recipe and technique!🙏🙏🙏
Amazing result.Thank you very mutch!
Would you show us how to do the pizzas please? That would be great.
Just made this recipe ! totally perfect ! my wife is amazed haha.. one mistake with the score.. cut straight down and come out without an ear.. just an American Football shape on top.
Awesome buddy. Really pleased you enjoyed the recipe and don’t sweat the scoring too much 👌
Wonderful baguette recipe! I will use your technique of not squeezing out the gas bubbles. Thank you for demonstrating !
My pleasure 😊
Great recipe. I used my homemade starter to make a levain and used that instead of the poolish just to save some time. Baked them this morning and they came out perfect. They look good and taste great.
Awesome! Did you use any yeast, or just starter? I love the crust on these
@@CulinaryExploration Yes I followed your recipe except for using my own starter which somehow I've managed to keep alive for 3 years so far. They were baked at 500 F for around 24 min. They came out with great color and the crust had a lot of crunch. Just the way I like them.
@@paulsmythe7620 Perfect :)
It’s common, except to purists, to add some instant yeast when making sourdough baguettes. I read the French do this, and Peter Reinhardt talks of this. I also do it, as my baguettes come out nice and airy.
Wow! Nice to see these breads, Thanks for sharing!
Hi ! I love your channel and especially the level of detail your give for your recipes. So helpful for rookie bread bakers! Question: How long should you parbake the baguettes and at what temp if you want to freeze them for later? Thank you!!
Thank you showing us easy step I can make this easily. I don’t have the proofing towel I am able to use a regular kitchen towel or parchment paper . You made it look so easy and yummy I already did my polish. Sooo excited hopefully it will turnout as good as your.🙏🙏👍👍🌹
The baguettes came out perfect, the look amazingly delicious 😋
That is a FINE looking crumb on those baguettes. I’ll have to try this recipe. I like the idea of using a poolish.
The poolish works great for the baguettes Kimberly :)
Hello Again🖐🏾I will be making your delicious baguette recipe on Thursday. I am happy to report I am now making your Sourdough bread recipe on a regular basis. I share my Sourdough bread with my Elderly neighbors and they just love it. The first sourdough bread I tried to make was a complete disaster but…….I did NOT give up and tried again. The second time was successful and I have been making sourdough bread every since. When I make your baguette recipe I will definitely tag you on IG. Thank You for your time and bread making talents. I truly appreciate YOU. Have a Wonderful Holiday Season my friend.
Be Blessed and Be Safe🙏🏾😁🙏🏾
Ms J ~ your friend from
Las Vegas, Nevada USA
I have just found your amazing channel and am going to try again after almost giving up baking bread. You have answered all my questions around d the science of baking, I can’t believe it! One thing, you bake these baguettes at 250 degrees Celsius. Please tell me, is this fan or non fan oven?
Big thumbs up. UA-cam at it's most valuable
Hello again: made the recipe today. Came out quite well but, question: I did both refrigerated proofs at the extreme time limits, that is to say, approaching the 18 hr mark (due to scheduling and unforeseen events). Using the "touch" method, the dough seemed to need very little couche proofing, 10-15 minutes only. Does that sound right? Texture of the crumb was good though the holes, perhaps, were not as evenly spaced as yours. Respectfully, mac allen
This goes to show that all those time consuming kneading, stretching, and folding may not be necessary to get some nice open crumb baguettes. Thanks for sharing!
Pleased you enjoyed the vid :)
Marvellous tutorial indeed👍🏻Baking bread is what I love to do at home. It lifts me up, at least for a while, from what we call the modern world… Well, poolish is resting now for 12 hours. I feel grate^^ Cheers! ATB🤝🍀
Beautiful results. Thank you for your clear instructions!
You are so welcome!
Wow, great recipe and instructions. Definitely going to give this one a try.
Love your bread videos. I have got lots of useful information from them. After watching your video on dehydrating your sourdough starter, I did it, just as you showed in your video. I also re-hydrated that starter about 2 weeks later. It took 2 days, but I was able to make sourdough bread with the re-hydrated starter. The bread came out great. Now I keep a jar of dehydrated sourdough starter for emergency back up, just in case something ever happens to my starter. Thanks again for all the wonderfully informative videos you make and share.
Awesome Erin, it's comforting knowing there is a jar of powdered starter... just in case!
The best dread I’ve made yet delish 🥖👍👍👍
Awesome!
Made something similar from a double fermentation pizza dough. However, added yeast only to the poolish. I wondered what proportions you'd need to have for for a brown spelt flour poolish.
Looks amazing mate thanks so much for posting... No comparison to the supermarket offerings... Thanks again
My pleasure! Definitely a little different to the SM varieties, Cheers for feeding back :)
@@CulinaryExploration I'm a new subscriber so I'm OD'ing on your vids at the moment and loving them... Thank God for furlough..lol
@@chriscaminarides623 LOL, don't OD too much. Just seen your follow over on IG too, cheers for the support and following along :)
Thank you so much for your vedio I did it and my husband said it looked like professional work bravo !!!!
Awesome !!! :)
I just subscribed to your channel. Love this baguette recipe and how to make it. Very clear and detailed instructions. Your sourdough' recipes will be my next step. Thank you for sharing your talent with us.
Pleased you found the videos helpful. Keep me posted on that sourdough 👍😀
Today I baked 6 pcs Baguette and it turned out super "terrifying" GOOD ! I had baked baguettes before and this is the first time my baguettes had holes like yours ! So pleased with the outcome. I gave 3 away, ate 1 and now only balanced 2 pcs ! I wished I had baked more and it tasted great too ! Thank you once again for kindly sharing with us your recipes . It is much much appreciated ! Terima kasih / Thank you once again. Stay safe all here.
I think "terrifying" was the first word I saw in this comment lol, now Ive gotten over that shock I can say that I'm really pleased you enjoyed the video! Pleased you managed to get the nice airy crumb! Did you out anything inside the baguette, ham, cheese? (may favourite with these baguettes in butter, dijon mustard and home cured ham
Tem receita? Adoro esse pão mas ainda não acertei
Absolutely brilliant, that chutney looks amazing, I have always made my own and dread making it as my apartment smells of vinegar for weeks afterwards and my pot likes to splash red hot chunky everywhere including my skin!, but the tase you cannot buy. Thank you so much for a great simple, inspiring understandable video as always, I am addicted!
Bonjour est-ce que vous mettez un bac do dans le four et je voudrais aussi savoir si vous faites cuire les baguettes sur une plaque préchauffé et aussi si vous asperger des baguettes merci de votre réponse je comprends l’anglais mais pas très bien vos baguettes sont fantastiques😘
Hey there. Cheers for your comments! I bake on a baking steel that's pre heated to 250c. I use an ice cube in the bottom of the oven to create some steam. I hope this helps :) Cheers, Philip
Thank you Philippe🙌
I’ve tried four or five different baguette recipes and yours by far is the best for a home cook.. question is, is this the same type of dough I could use for Margarita pizza for example? I have leftover dough and I was wondering if this is basically the same or do I have to make other dough using oil in the recipe?
Interesting this way it doesn’t need lots of kneading like the break maker machine
I just made sourdough baguettes, turned out not bad, but less open crumbs and oven spring as the yeast version. It paired really well with French Onion Soup. Added 40g starter to the poolish and left at room temp overnight. I had a hard time scoring might work better if I left the main dough proof in the fridge overnight instead of room temperature. Philip, can you please make a sourdough baguettes video? Thank you so much
Hey Becky, I will definitely make some sourdough baguettes soon, can't say when just yet.
I use this method for SD baguettes.
ua-cam.com/video/GGtAdYeA5Fg/v-deo.html
Hello Love this recipe. Three weeks of baking. Could you let us know the pizza recipe you mentioned. Please
Best
David
I tried several times, but failed. Your instruction ,video demonstration is just perfect and clear. Your baguettes colour is absolutely perfectly informs what taste should they have.
I got the baguettes springing well in the oven. But the colour and taste are far from desired. The colour is quite pale. And the taste... it reminds me a simple regular bread with yeast worked out and became weak before even dough shaping.
I have used flour protein > 12%, although I used fresh yeast 12 gr for each step, (4gr dry * 3). Tried to add a bit more yeast (15gr fresh), the same. I didn't forget to add salt ))
Temperature in the fridge (5C). Even making poolish in room temperature (not hot) during 12 hours, result is the same. I tried another recipe (basic of Bertrand Bertinet) - same result. Baguettes rise quite acceptable, but are pale and not tasty at all (taste of dough with yeast worked out).
May be I shell stop for a while and try to define the reason of failure )
I will appreciate any opinion which can help to define it.
Beautiful Baguettes, the crust looks great and the crumb is just beautiful too. I can smell it from there.
Thank you very much for this video :-) François.
Pleased you enjoyed it François, all the best :)
Looked great. You made it looks so easy but I know it’s not because I haven’t got mine to look like yours yet.
You'll get there, keep practicing :)
Beautiful results, thanks for sharing. 👌🏼👌🏼
can a small lawn ower engine replace the chains?
hi there :) thanks for your work, I love baking bread since I have "met" you. One little thing: I don't find the pizza recipe that you've mentioned in the video above. Can you please link it? Thanks a million! Greets from Vienna, AT ^^
I love the way you explain your recipes! I have started making sourdough bread recently and am already in love with the process! I was wondering if I could use my levain in this recipe instead of the poolish or pre-ferment, Thank you in advance for answering my question and sharing your great knowledge about this fascinating baking process!
Hey Carla, in short, yes you can. You may need to tweak your hydration slightly but give it a go and see what the results are like, make adjustments from there. I'd be interested to know how things go :)
@@CulinaryExploration Thank you so much for your prompt response. I will certainly give it a try!
@@carlaalmeida9999 I was searching for this topic in the reactions. Want to do the same thing. Will calculate hydration but figuring out proofing times will be the hardest.
@Carla Almeida, Hi, your starter can be anywhere from 15-20% of the flour. So say you’re using 100g starter @ 100% hydration, you need to subtract 50g of flour, 50g water from the original dough. Also, as you know, the timing is different with SD as to working with yeast. It takes longer. I never make a poolish or preferment with yeast as I do long, high hydration doughs, and of course not needed with SD. I try to eliminate extra steps.
@@vdhorstmo see my comments below.
Made these yesterday and they came out perfect. The easiest baguette recipe I have ever used. Thank you so once again.
Awesome! Pleased the recipe was useful. I'm addicted to these, I'm hooked on proper butter, dijon mustard and home cured ham. Did you have yours plain or filled with something?
Had one with a triple cream Brie. We served two with dinner - chicken dish and a caprisi salad. And today I used part of one to make a prosciutto and salami sandwich. I’ll use the rest tomorrow.
@@ldicrist Wide variety lol, great job :)
Thank you chef 😘 merci de m’avoir répondu j’apprécie 💫 vos vidéos sont fantastiques .!!!
Thank you! :)
The very best baguette video I have ever seen.
My first dough in the fridge. As soon as I saw this, said to self. I'm doin this,
Let me know how you get on Beth :)
Worked out pretty well. The instructions were great but I think my poolish was a little weak. I could have used a more yeast/temp/time (or combination thereof) to proof but overall very pleased.
Oh my lord do those look perfect! So excited to try this!!!
Happy to share that I tried this recipe😀 my baguettes looked great! I need to improve two things though: I produced shorter baguette they just coil back😅 when cooled and cut, I got denser bread. Any suggestion on what may have caused this? Did I ferment too long or short? TIA👌🏻
Hey there. Great questions. If the baguettes kept springing back when you tried to roll them then the dough had probably tightened up. If this happens you can pause, cover the baguettes again and leave them to rest for 5 minutes just to relax a little, then you can shape again. One possible explanation for a denser crumb with less open texture could be that the baguettes were a little over proofed when they went in to the oven. Reducing that final proof a little will help them spring in the oven. This is a bit tricky to judge and really comes with practice. Keep at it! I'm really pleased you enjoyed the recipe and thank you for your questions - I hope my answer helped :)
That's one of the best I've watched. Small details. Trying it this weekend.
Let me know how you go Greg
@@CulinaryExploration Bit delayed in starting, but just came out after starting Tuesday night. Not bad 1st attempt. Bit wriggly shaped (need a peel) and lacked a bit of spring (may have slightly overproofed, and need a chain!), crumb a bit tight (shouldn't have watched King Arthur saying to de-gas), but was delicious and chewy so motivated to go again. Thanks!
Made the recipe and the result I'd amazing, truly wonderful baguettes. May need to refuce oven temperature as have a fan oven. Really happy for first attempt. Thank you for sharing this and for the tutorial. Best wishes
Cheers for letting us know how you got on! Appreciated :)
looks great! and thank you for providing both grams and cups/tsps etc so I don't need to look every ingredient up!
Cheers Merrily 👍
Somewhat unsure what do are doing with the baking chain on the bottom of the oven. Is it to add a greater surface area for heat . Could you offer a more detailed e plantation as to what it is doing.
Increased thermal mass (helps regulate oven temperature) + greater surface area for melting ice quickly and creating a big burst of steam. A common alternative is to place a large baking tray in the bottom of the oven and pour in boiling water immediately before closing the oven door, but it's easy to get burned playing with boiling water and you get a lot of steam on contact, most of which escapes before you close the oven door plus you get a face full! The tray + chain + ice cube method is neat and safe.
Best baguette video😊
Best baguette video I’ve seen yet.
Yes. Super Produkt! Time is the most important factor!!!!!
Nice recipe. Although I got a decent result I didn't nail it like yourself. I am new to bread world at it two months and have had decent success along with failure . I got some holes in the crumb but it was a fluffy crumb . I suspect my baguette was a bit to thick in the middle looked more like a batard . I am still working on my shaping which I find difficult . Maybe I overproffed aswell which led to no real open crumb ? Any suggestions . Thanks
Thanks for this great tutorial ! Are ice cubes as good as putting 100g boiling water in a pre-heated dish ?
Can I keep half of the raw dough in the fridge and bake the following day or even 2 days after? I want have freshly bake rather than 1 day old bread.
Very informative and clear explanation! I have better understanding of how to shape and score now thanks!!
Made this and they came out amazing!!!! Thank you for this video!!! a question for you, if you double the recipe to make 8 baguettes, do you also double the amount of yeast in poolish and main dough?
Yes you can. that would be the easiest way
@@CulinaryExploration Thank you for the reply! trying it now, made the poolish last night, making main dough now, thanks again!
I’m in the process of making these. I want to compare them to the baguettes I make that only rest for two hours before a couple of final proves. Will let you know what I discover. Just started 2nd 12-18 hour period - so tomorrow afternoon I’ll let you know!
That's great, I'd be interested to know what your thoughts are about the texture and the flavour!
I completed the recipe as in video (only leaving out the steel chain - used pan of steaming water instead). Very good results - Definitley puffed up more than my quick/same day baguette method. Really good and easy - just plan ahead. I love the step of rolling into a little log. That technique I haven’t seen in other videos and it’s a really good transitional shape to do before shaping final baguette. I had some cracking along seams on bottom of loafs probably because I didn’t seal the seams tight enough when rolling the logs
Hi , Can you explain about Steam Process with chain more? I was looking for finding heat-resistant and food-grade chain , where to buy ?
Great detailed recipe. I will make these this weekend. Is it OK to use the stand mixer for the combining of all the ingredients? Thanks
For sure Bruce, no worries at all. Let me know how you get on.
Awesome content, UA-cam should rate this much better.
I used 200 gr of flour, 200 water ang yeast for polish. Can you suggest how much should i prepare flour, water and yeast for the second dough then.
Might have been almost a year ago, but I tried this today and it came out great!!!
Cheers for the feedback David, pleased you enjoyed the recipe
Boas dicas para fazer o verdadeiro baguete .
This is the most delicious and beautiful bread I have ever seen! Although you may find the process of making this bread easy, I have to confess that for me it looks mightily complicated... It is also the first time I have heard about a Poolish method. Although I may not easily try my hand on this, I admire your skill and enjoyed watching your video. Thank you for sharing this amazing recipe...
Try it out! At least without the poolish, maybe without the baguette shaping too. My first foray into bread was with a simple flour, yeast, water, salt mix and two pans stacked on top of each other acting as a dutch oven.
@@matthewpham9525 Thanks for the encouragement! 😊
I encourage you to try it out. Using preferments like a poolish will greatly improve your bread.
The recipe isn’t hard; it’s just time consuming. Also, keep in mind that he’s condensing things into a video of a few minutes. If you take things step by step and plan ahead, you won’t feel overwhelmed and you’ll be SO proud of the bread you made. Friends and family will be amazed.
@@kimberlyrobinson3992 Thank you! 😊
Beautiful texture!