Here’s the deal...I have no baking experience. But, I love French baguettes. I watched dozens of “how to” videos to the point of being overwhelmed with the different methods. I now respect the craft of baking and the time it takes to learn the art of making and baking anything! This recipe and guidance WORKS! After throwing away several attempts...I followed this recipe and created my first successful baguette. Yes, I still need works on dough consistency, shaping, scoring and color but my baguettes looked pretty good and the taste was remarkable. I feel like I turned the corner and have the confidence to continue. The King Arthur Baking hotline was very helpful as well. If you’re like me with no experience, lacking an understanding of terminology etc...this is the recipe to follow! Thank you to the folks at King Arthur!
Oh my goodness, that's truly one of the highest compliments you could have paid us! It's truly an honor to be able to walk with you on your bread-baking journey, Thomas. Happy baking! Kat@KA
My sentiments PRECISELY. Toss in a few dozen more videos about Italian breads (focaccia, schiacciata, ciabatta, etc.) and you can imagine my eyes rolled back in my head long ago, to the point that I have full blown analysis-paralysis and have not made a single loaf of bread, BUT... I will say that--to date--Martin's tutorials have given me a renewed sense of commitment due to their plain English simplicity and common sense approach.
Welcome to King Arthur Baking company, as a new employee we know you'll make us proud, with your great attitude and your creative skills you'll make a fine addition to our company. Welcome aboard...Arlo !
One of the best, if not the best, baguette training video I've seen on UA-cam. The patient coaching of his son during the shaping of the dough before the "couche", and then the details of the scoring (which is almost always flown by in most videos I've seen). In particular the angling of the blade to produce the "ear" that I've been looking for since I made my first baguette a couple of years ago. Thumbs up!
I have learned so much! Thank you Martin and Arlo! You have demystified the art of baking an awesome baguette! This has been on my bucket list for years! They turn out so well and will only get better as I work at the craft! The time spent teaching Arlo is priceless!
Awwww, we are so happy you are enjoying these great baking sessions with Martin and Arlo. They make a great team teaching us all about how to bake some really delicious things, no doubt. Thanks for tuning in, Denise! Elisabeth@KAF
I used this recipe and techniques and after trying other recipes, this was the one that gave me professional, artisan baguettes! Also, this video is so cute, I can barely take it! I love to see father and son working together! What a precious kid!
This vid choosing to make special note about using an actual bread lame and the parchment paper is hugely appreciated. There are many fantastic videos, recipes, articles, etc online about making baguettes, but they all seem to overlook these two techniques.
Thank you for such a thorough educational explanation of a challenging process. I’m an experienced home bread baker but I’ve always been hesitant to bake banquettes because of how complex the process is. I learned a lot. I also appreciated how you didn’t rush the process and showed key points at least 2 times. Well done!
Just started baking after years of being a intermediate cook and this is a fantastic channel! Great video & much respect for the total art of shaping/forming and the time it takes to perfect this craft! Thank you for your instruction. You have a new subscriber!
I can’t wait to get started on this new project. I have watched numerous videos on baguette techniques and i have been kind of apprehensive about trying them but, watching this video I feel much more confident in trying to make them. You make things so simple and easy, I know it’s not but, I feel secure in my ability to make them now. I have had good success in different types of breads but, I love baguettes and have longed to try and make them. I will definitely be getting in touch with you for advice. Thank you.
That would be a classic transfer peel, which you can find over on our website here: bakewith.us/7wxrv7. Thanks so much for watching with us, and for baking along! -👨🍳Ethan
I have spent the last two years learning bread and sourdough baking with generally good success. However, I have shied away from baguettes because they seemed so mysterious to me. Your video has me excited to try baking them. Thank you and your son for a wonderful (and inspirational) video!
I made sourdough baguettes yesterday, all in one day. My starter was ready by morning. They came out really good. I proof and bake in a baguette pan. I’ve made them before and I use either the baguette pans or Emile Henry baguette baker. This is a great video to learn how to shape a baguette. I do it the same way. My dough is a no knead dough, 68% hydration, for easy shaping. Thanks for this presentation!
Thank you so much for all the effort you put into making this video happen. It’s wonderful to see you coach a beginner like me and you took the fear of getting it wrong away. Really appreciate your generosity with time and wisdom. 💕
Hi Parelli! We recommend using the linen couche to keep the shaped loaves from sticking to the sheet pan or to each other. It's also important to cover the tops of the loaves with the linen so they don't dry out too much. We hope this can help! -👩🍳Morgan
I prepared these today, watching the video several times, and even prepared a pizza from one. They turned out very well. The pizza especially puffed up nicely and was delicious. Thank you for providing the video!
Thank you and your son for sharing. I am somewhat experienced in general baking but I am afraid of baking bread! However, you guys are helping me feel like I can do this! Stay well everyone.
Just purchased your All Purpose Baker’s Companion book from Amazon (I’m in Australia). Thanks again for this incredibly good video. Seriously one of the best instructional videos I’ve ever seen on UA-cam. 🙏 🌟
Thanks for an excellent video. Watching you coach your son was very helpful. I will be shaping baguettes tomorrow and plan to pay special attention to not letting the bulge (high spot) get past my hands. I also struggle with getting the same pressure with both hands. Stay safe and healthy!
I want to share my story. I bought my first oven 12 years ago. At that time, home baking was just beginning to become popular in China. At that time, Tiktok was not born yet. Unlike today, when you run Tiktok and search, there are so many Baguette tutorials.I was a person without baking experience. But I wanted to make bread start from the baguette. As you can imagine, what a foolish decision it was. I read a lot baking books in the bookstore and failed again and again. Until one day, it suddenly occurred to me that Since I can't find useful video tutorials in China. Why don't I go and see what foreigners do? And then I used VPN and went to UA-cam to search for baguettes. The first video I saw was Martin and Jeffrey's baguette tutorial. Follow that tutorial and I succeeded immediately. Many years later, I realized how lucky I was to be able to see the tutorial of this two masters first. Twelve years have passed, and I've made hundreds of baguettes. Today, I open UA-cam again and saw this video.OMG! I immediately recognized Martin.12 years,you are a daddy now . I just wanted to say, thank you, Martin! Best wishes to you and your family!
This video is priceless if only for the father son interaction.What a great place to learn,right alongside his daddy doing something so skillful and rewarding as baking bread.No criticism only encouragement.Reminds me of my mother doing the same.
This is the second time I have watched Martin and son. They do a great job. I took the baguettes baking class at KAF and now watching Martin do it I now know additional info. I have combined part of both instructions and the result was fantastic!! Martin's UA-cam on bagels is also excellent!! I would like to have Martin do a UA-cam class on crossants
@@KingArthurBakingCompany Could you please tell me where to get the wooden board take you flipped the dough from the couch to load in the pan I loved the video
I tried to make these last week...first try my baguettes looked like fat oval logs. 2nd try I made them too long and baked them diagonally across my 15" baking stone. I used parchment paper and the bottom of a big cookie sheet to load them onto the stone. They turned out nicely browned and I could hear the bread crackle as it cooled. Thank you so much for the video - now I know that seam side up to proof and seam side down to bake. The shaping and folding techniques were extremely helpful! As Martin said in the video, it takes practice and more practice! Hubby loved them!
Thank you for the video! I followed your process today and made the best baguettes I have ever made. The video brought the recipe to life. Thanks again 😁
@Martin thanks for the awesome tutorials and educational videos. I spent time researching and reading recipes and techniques this week and your dough tips and baguette tips helped me tremendously. I am 53 and new to baking so the bakers math was excellent, making preferment and a little for thought/planning made all the difference in the world! I made my first French baguette using the classic King Arthur Recipe and the techniques I learned from you videos. I am so proud of the qualified flavor, structure and everyone could not stop raving about it. My wife hosted 5 of her friends and made Zupa Tuscana, and I made the bread. She said these ladies don’t really eat bread and they all went back for more and more….they ate 2 an 1/2 of 3 loaves. It’s a keeper! Preferment game changer!
Martin - you talk a lot but so do I. Because you love food so much and love teaching! You and I in the kitchen would end in a wrestling match but I love this video your passion is great. My son who is about to turn 10 is just like arlo and what's better than spending time with them! He says all the time "dad you talk too much" but I can't help it I love him and food! You all are great. Thank you for showing us how to do it right!
Thanks for sharing a bit about yourself with us, and for the appreciation directed towards Martin and Arlo! When you love a craft, your heart can have a lot to say. 😊 -👨🍳Jesse
Thanks for that great video, I really think your bakery videos are the most instructive videos found on UA-cam, and your sweet son is the best prop ever! I baked the baguettes as described and the result is fine: crunchy, tasty and open crumb. Just that it didn’t open up in the oven as yours did…! Only very few of my cuts did open up as they should. Is it possible that my scoring cuts weren’t deep enough? Or a too big angle? It would be really nice if you could help me out! 🙏👍
Hi, Micheal! We have a blog article on scoring bread that can be found here: www.kingarthurbaking.com/blog/2017/08/04/scoring-bread-dough. We hope this helps! -🍮Nicole
I love this video ,thats how the artists start out learning at a young age ,We have a few Restaurants and the kids start work at a early age so that someday they can take the reigns ,Bravo fantastic work !!!!
Finally a good baguette. I used King Arthur bread flower and 1-3/4 teaspoons of Diastatic Malt Powder. I baked them at 495 F. Otherwise I followed the recipe. Thanks Martin!
Can you please tell me where I can get the wooden board that you flipped the dough from the couch to the oven found the video very informative picked up some really cool tips thank you and your son great to see you passing this knowledge
This video is amazing and totally corrected all of the problems I was having with my baguettes. Martin's techniques were a game changer for me and my bread. This is now my favorite recipe to make! I have one question for you, though, Martin: how do I prevent the water from wrecking my cast iron pan when I steam the bread? My poor pan...I have to re-season it every time I bake this bread! Is there a trick or something?
I love baguettes and look forward to making some. I heard you say you can make them with sourdough starter yeah! And would like to know how you do that. Love your tutorials ❤
Hi. Thanks for sharing these awesome baking videos. They have been great while I gain a new hobby in bread making since lockdown in the uk. I always fancied the idea of waking up to freah baguettes from the oven. Looks impossible to do though as you would need to get up around 3.30am. Great show. Thank you
Does bread flour makes a better bread? If so, are ingredients proportions flour/water/yeast the same? For a sourdough baguette what do I need to add? Can't wait to try !
Hi there, Marco! BRead flour sure can be used to make baguettes but all-purpose flour is also a great choice! You can find our Classic Baguettes recipe linked in the video description and we also have a Sourdough Baguettes recipe (www.kingarthurbaking.com/recipes/sourdough-baguettes-recipe). We hope this can help and happy baking! -👩🍳Morgan
Thanks a lot Martin. I cook with my son too. I made this recipe as my first baguette and results were fantastic. I use Organic Bread Flour from KA’s. Only my dough stick a little to the couche, but I used wheat flour. I thought about using rice flour better next time. Which flour you use or maybe I need to add more?
We usually use all-purpose wheat flour, and you may just need a bit more. Rice flour works great too though, so try both to see what you prefer! Happy baking! Becca@KA
How often should you change a lame blade? Obviously, when it's dull (or ideally before) but I have no clue how quickly they dull. 10 slashes? 50? 100? Super video. Love, love, love KAF. I'm in Canada so not as easy to get products here 😕. Love your products, recipes, blogs, videos and your philosophy. Thank you!
They should stay pretty sharp for quite a long time, Karen. But there's not really a specific number or times to tell when thy start to dull. Really the best test would be when they start 'pulling' the dough, rather than slicing through it. Hopefully that should help a bit. Lost of love from all of us south of the border! Ethan@KA
If you push the steamer to one side you can pour the water through the oven rack instead of trying to get under it. Also, a tall narrow water glass is easier to pour from. My $.02. Nice video. Baking bread ought to be like learning to ride a bike or to swim. Lucky young man. I didn’t start until I was in my 60s, but never too late.
Great video!! I did a test and placed yeast on top of salt and let it sit awhile then added some water and the yeast did not ferment even though I waited. My conclusion was that the salt killed the yeast. Both ingredients were up to date. Thanks for a very good video. Patrick Raffaelo
Hi, Patrick! What you saw was the salt slowing down the fermentation process, rather than killing your yeast. But it's definitely a fun experiment! Kat@KAF
@@SimonWoodburyForget Hi, Simon! You're quite right that salt tightens gluten, but that's only one of the several roles it plays in bread dough. The cell wall of yeast is semi-permeable, and by osmosis it absorbs oxygen and nutrients, as it gives off enzymes and other substances to the dough environment. Water is essential for these yeast activities. Salt by its nature is hygroscopic; that is, it attracts moisture. In the presence of salt, the yeast releases some of its water to the salt by osmosis, and this in turn slows the yeast's fermentation or reproductive activities. If there is an excess of salt in bread dough, the yeast is slowed to the point that there is a marked reduction in volume. Happy baking! Kat@KA
This is a hugely helpful video which complements the Classic Baguette recipe on the King Arthur website. Why is the recipe linked in the description that for French Baguettes rather than Classic Baguettes which is the subject of this video? These are two distinctly different recipes on the King Arthur website.
Hi there! The topic of this video is "classic baguettes", using our French Baguettes recipe as the example, rather than our Classic Baguettes recipe specifically. Sorry for the confusion! -👩🍳Morgan
Thank you for clarifying as I was trying to follow the Classic Baguettes recipe as well as this video. It sure would help if the video title was French Baguettes since the website has a different recipe entitled Classic Baguettes. No wonder the website recipe comments mention the video being out of sync with the recipe. @@KingArthurBakingCompany
Loved the video, lots of notes on the recipe I printed beforehand. Does the thin wooden board that Martin uses to transfer the baguettes from the couche to the baking tray have a name? Just curious!
Thank you for sharing this fantastic video. I love bread and making it at home. I learned a lot listening to this. Hope to be able to visit King Arthur bakery someday! Greetings from Montreal QC :)
We are happy you are finding the content to be helpful in your baking endeavors! Thanks for letting us know and we look forward to your visit with us real soon. Elisabeth@KAF
Hi there, Dorrie! You want to make sure it's a pan made from a material that can withstand high, direct heat and is OK to be heated empty since the water will evaporate during the bake. Cast iron is ideal for this, but you could also use a regular metal baking pan but make sure it's not one you're attached to as it'll likely warp. We hope this can help! Kindly, -👩🍳Morgan
Those are couches! In the Product Information for the one we offer, under Care & Storage, "Not intended for use in the oven. Simply brush flour off the couche when done. If dough sticks, allow it to dry, then scrape off. Please DO NOT wash your couche! Doing so washes away the yeasty, floury surface that gives your bread the unique crust for which baguettes are known; to help maintain that floury surface, we recommend storing your couche in a ziplock bag in the freezer in between uses." shop.kingarthurbaking.com/items/bakers-couche Hoping this helps, Michael! -🥐Lily
After reading your book, I wanted to try using lava rocks for steaming in my oven. My husband bought "decorative lava rocks" at Lowes. Is that the same thing that you write about? Should they be washed before using?
I love this video ! Your style of teaching is simple and direct . Your Son is the best ! I will save this video and reference it often till I get better . Can I get the recipe on the website of King Arthur Flour ?
We're glad that you enjoyed this video, Arleen! The recipe is linked in the description of the video and can also be found here: bakewith.us/3e4v5 Happy baking! Morgan@KAF
I have never seen that folding technique employed by any French baker but I actually liked it better. More folds, fluffier. It takes longer and professional bakers simply don't have the time, I suppose. Poolish is pronounced polish. I prefer biga because I can have that longer in the fridge than poolish. I also recommend Sir Lancelot and a bit of whole wheat flour, but then I use sourdough not yeast - most of the time anyway.
My baguettes are coming out great, thank you for your help. Now I have another question. Can I refrigerate the shaped baguette (once it's risen and at the point I'd put into the oven) until the next day? Or is there a better time to refrigerate it? Or should I not try to refrigerate it at all?
We're so glad your baguettes are turning out well, Stacey! You're welcome to experiment with chilling the shaped baguettes, we'd recommend doing this just after shaping the dough rather than once the baguettes have risen for the second time. We worry they might over-proof though. You could also try mixing the dough, letting it rise at room temperature for about 40 minutes, and then popping it in the fridge. The next day you can take the dough out and shape it, carrying on with the rest of the recipe. We hope this can help and happy baking! -👩🍳Morgan
love your videos, Martin. You say in this video that the poolish is made out of equal parts by weight flour and water, but the recipe for classic baguettes on KA's website says 113g water and 120g flour...😕 which is it ? thanks !
Hi ImForgivenToo, you are correct. Poolish are generally equal parts flour and water by weight. The poolish in the recipe has slightly lower hydration than the one Martin used in the video. The 7-grams doesn't make much of a difference in the outcome. You can use 113 grams each or 120 grams each or 113g water and 120g flour and still have a wonderfully delicious, and crispy baguette. Kindly, Jonathan@KA
Hi Monika, Using parchment paper is not absolutely necessary, but it helps so much. Sometimes things stick to the stone, but with parchment, you don't have to worry about that. I use it all the time when I bake pizza on my stone. Kristen@KAF
I have already made french pan baguettes, following your recipe on king Arthur's site. But, one thing makes me confused. In this recipe, you used only a pinch of dry yeast for the sponge (1/8tsp, it's 0.38g in the rest of the world 😎), and 1/4 tsp additional. All in all, is really less than a 1.2 grams of yeast enough? Thank you in advance.
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I love that Martin showed his son how to tweak & let him try again, instead of just taking over….awesomeness ❤️. Martin is so encouraging!
Here’s the deal...I have no baking experience. But, I love French baguettes. I watched dozens of “how to” videos to the point of being overwhelmed with the different methods. I now respect the craft of baking and the time it takes to learn the art of making and baking anything! This recipe and guidance WORKS! After throwing away several attempts...I followed this recipe and created my first successful baguette. Yes, I still need works on dough consistency, shaping, scoring and color but my baguettes looked pretty good and the taste was remarkable. I feel like I turned the corner and have the confidence to continue. The King Arthur Baking hotline was very helpful as well. If you’re like me with no experience, lacking an understanding of terminology etc...this is the recipe to follow! Thank you to the folks at King Arthur!
Oh my goodness, that's truly one of the highest compliments you could have paid us! It's truly an honor to be able to walk with you on your bread-baking journey, Thomas. Happy baking! Kat@KA
My sentiments PRECISELY. Toss in a few dozen more videos about Italian breads (focaccia, schiacciata, ciabatta, etc.) and you can imagine my eyes rolled back in my head long ago, to the point that I have full blown analysis-paralysis and have not made a single loaf of bread, BUT... I will say that--to date--Martin's tutorials have given me a renewed sense of commitment due to their plain English simplicity and common sense approach.
35:06 some of Martin's most important words: EAT YOUR MISTAKES!!!!!
You’re a great baker and an even better Dad.
Arlo is a natural. You are a super teacher for him. Eat your mistakes! Great advice.
This is so helpful to watch a child be coached and lovingly corrected in the technique.
Welcome to King Arthur Baking company, as a new employee we know you'll make us proud, with your great attitude and your creative skills you'll make a fine addition to our company. Welcome aboard...Arlo !
One of the best, if not the best, baguette training video I've seen on UA-cam. The patient coaching of his son during the shaping of the dough before the "couche", and then the details of the scoring (which is almost always flown by in most videos I've seen). In particular the angling of the blade to produce the "ear" that I've been looking for since I made my first baguette a couple of years ago. Thumbs up!
This is the best bread shaping tutorial I've ever seen ! Watching someone teach someone else is the best form of video pedagogy thank you !!
It's our pleasure, Mischa! Thanks so much for learning with us. -👨🍳Ethan
I love, love this video. I love, also, thar you are teaching your son!! Thank you!!!
What a great teacher and student! Loved watching them together!
I have learned so much! Thank you Martin and Arlo! You have demystified the art of baking an awesome baguette! This has been on my bucket list for years! They turn out so well and will only get better as I work at the craft! The time spent teaching Arlo is priceless!
Awwww, we are so happy you are enjoying these great baking sessions with Martin and Arlo. They make a great team teaching us all about how to bake some really delicious things, no doubt. Thanks for tuning in, Denise! Elisabeth@KAF
I love watching Martin and Arlo even now. These fellow really are a great team. Learned so much. Thank you
I used this recipe and techniques and after trying other recipes, this was the one that gave me professional, artisan baguettes! Also, this video is so cute, I can barely take it! I love to see father and son working together! What a precious kid!
Awesome! We're so happy to hear you liked the video, and got great results. Kristen@KAF
This vid choosing to make special note about using an actual bread lame and the parchment paper is hugely appreciated. There are many fantastic videos, recipes, articles, etc online about making baguettes, but they all seem to overlook these two techniques.
Thank you for such a thorough educational explanation of a challenging process. I’m an experienced home bread baker but I’ve always been hesitant to bake banquettes because of how complex the process is. I learned a lot. I also appreciated how you didn’t rush the process and showed key points at least 2 times. Well done!
We're so happy you found it helpful! Kat@KA
Just started baking after years of being a intermediate cook and this is a fantastic channel! Great video & much respect for the total art of shaping/forming and the time it takes to perfect this craft! Thank you for your instruction. You have a new subscriber!
I loved the teaching of the next generation. So cool to pass on traditions.
I can’t wait to get started on this new project. I have watched numerous videos on baguette techniques and i have been kind of apprehensive about trying them but, watching this video I feel much more confident in trying to make them. You make things so simple and easy, I know it’s not but, I feel secure in my ability to make them now. I have had good success in different types of breads but, I love baguettes and have longed to try and make them. I will definitely be getting in touch with you for advice. Thank you.
Glad we could help, Stephen! Let us know how it goes and don't hesitate to reach out! -🍰Grace
That would be a classic transfer peel, which you can find over on our website here: bakewith.us/7wxrv7. Thanks so much for watching with us, and for baking along! -👨🍳Ethan
I have spent the last two years learning bread and sourdough baking with generally good success. However, I have shied away from baguettes because they seemed so mysterious to me. Your video has me excited to try baking them. Thank you and your son for a wonderful (and inspirational) video!
Hi KT, It is so great to hear that our video has inspired you to take the plunge into baguettes. We can't wait to see them! Kristen@KAF
@@KingArthurBakingCompany Why don't you include the oven temperature and time of bake in the video?
I made sourdough baguettes yesterday, all in one day. My starter was ready by morning. They came out really good. I proof and bake in a baguette pan. I’ve made them before and I use either the baguette pans or Emile Henry baguette baker. This is a great video to learn how to shape a baguette. I do it the same way. My dough is a no knead dough, 68% hydration, for easy shaping. Thanks for this presentation!
It's our pleasure! Thanks so much for baking with us. -👨🍳Ethan
Thank you so much for all the effort you put into making this video happen. It’s wonderful to see you coach a beginner like me and you took the fear of getting it wrong away. Really appreciate your generosity with time and wisdom. 💕
I have really enjoyed this series with great bread and an equally great family. Thanks for sharing your time and knowledge
Hi Parelli! We recommend using the linen couche to keep the shaped loaves from sticking to the sheet pan or to each other. It's also important to cover the tops of the loaves with the linen so they don't dry out too much. We hope this can help! -👩🍳Morgan
I prepared these today, watching the video several times, and even prepared a pizza from one. They turned out very well. The pizza especially puffed up nicely and was delicious. Thank you for providing the video!
Thank you and your son for sharing. I am somewhat experienced in general baking but I am afraid of baking bread! However, you guys are helping me feel like I can do this! Stay well everyone.
Finally, a landscape video.
Yes! 😉
Wonderful instruction on both breadmaking and child coaching!
Just purchased your All Purpose Baker’s Companion book from Amazon (I’m in Australia). Thanks again for this incredibly good video. Seriously one of the best instructional videos I’ve ever seen on UA-cam. 🙏 🌟
We're so happy you've found it helpful, Danielle. 😊 Happy baking! -👩🍳Kat
my first bread was a baguette lol, they turned out amazing, I brushed them with water before baking and they shined and blistered up real good
Haha, I enjoyed the whole series! And your boy is a little better at shaping baguette than me. Looking forward to more releases!
We're so happy you've enjoyed watching and learning with us! Ethan@KA
Thanks for an excellent video. Watching you coach your son was very helpful. I will be shaping baguettes tomorrow and plan to pay special attention to not letting the bulge (high spot) get past my hands. I also struggle with getting the same pressure with both hands. Stay safe and healthy!
These videos are so wonderful! I can't get enough of the father-son dynamic. The videos are so informative! Thank you!!!!
I want to share my story. I bought my first oven 12 years ago. At that time, home baking was just beginning to become popular in China. At that time, Tiktok was not born yet. Unlike today, when you run Tiktok and search, there are so many Baguette tutorials.I was a person without baking experience. But I wanted to make bread start from the baguette. As you can imagine, what a foolish decision it was. I read a lot baking books in the bookstore and failed again and again. Until one day, it suddenly occurred to me that Since I can't find useful video tutorials in China. Why don't I go and see what foreigners do? And then I used VPN and went to UA-cam to search for baguettes. The first video I saw was Martin and Jeffrey's baguette tutorial. Follow that tutorial and I succeeded immediately. Many years later, I realized how lucky I was to be able to see the tutorial of this two masters first. Twelve years have passed, and I've made hundreds of baguettes. Today, I open UA-cam again and saw this video.OMG! I immediately recognized Martin.12 years,you are a daddy now . I just wanted to say, thank you, Martin! Best wishes to you and your family!
This video is priceless if only for the father son interaction.What a great place to learn,right alongside his daddy doing something so skillful and rewarding as baking bread.No criticism only encouragement.Reminds me of my mother doing the same.
This is the second time I have watched Martin and son. They do a great job. I took the baguettes baking class at KAF and now watching Martin do it I now know additional info. I have combined part of both instructions and the result was fantastic!! Martin's UA-cam on bagels is also excellent!!
I would like to have Martin do a UA-cam class on crossants
Hi James, thank you for your kind words. I will pass on your comments regarding croissants to Martin. Happy baking! Jonathan@KAF
@@KingArthurBakingCompany Could you please tell me where to get the wooden board take you flipped the dough from the couch to load in the pan I loved the video
I tried to make these last week...first try my baguettes looked like fat oval logs. 2nd try I made them too long and baked them diagonally across my 15" baking stone. I used parchment paper and the bottom of a big cookie sheet to load them onto the stone. They turned out nicely browned and I could hear the bread crackle as it cooled. Thank you so much for the video - now I know that seam side up to proof and seam side down to bake. The shaping and folding techniques were extremely helpful! As Martin said in the video, it takes practice and more practice! Hubby loved them!
So happy to hear you were successful Belinda! Practice does indeed make perfect. Libby@KAF
Thank you for the video! I followed your process today and made the best baguettes I have ever made. The video brought the recipe to life. Thanks again 😁
We're glad to hear it, Joseph! Happy baking! Kat@KA
@Martin thanks for the awesome tutorials and educational videos. I spent time researching and reading recipes and techniques this week and your dough tips and baguette tips helped me tremendously. I am 53 and new to baking so the bakers math was excellent, making preferment and a little for thought/planning made all the difference in the world! I made my first French baguette using the classic King Arthur Recipe and the techniques I learned from you videos. I am so proud of the qualified flavor, structure and everyone could not stop raving about it. My wife hosted 5 of her friends and made Zupa Tuscana, and I made the bread. She said these ladies don’t really eat bread and they all went back for more and more….they ate 2 an 1/2 of 3 loaves. It’s a keeper! Preferment game changer!
Enjoyed watching you roll the baguettes. I learned alot. Now I must practice.
what a good teacher.
Music and making dough is on point. 😮 It's all rhythm.
💛💛💛 -🍮Kat
Doing your video with your son was so great. I loved watching him learn as I tried forming baguettes for the first time.
My girlfriends & I made this recipe at my house & the video was so helpful! We had so much fun! Thank you Martin & Arlo! You are the BEST!
Martin - you talk a lot but so do I. Because you love food so much and love teaching! You and I in the kitchen would end in a wrestling match but I love this video your passion is great. My son who is about to turn 10 is just like arlo and what's better than spending time with them! He says all the time "dad you talk too much" but I can't help it I love him and food! You all are great. Thank you for showing us how to do it right!
Thanks for sharing a bit about yourself with us, and for the appreciation directed towards Martin and Arlo! When you love a craft, your heart can have a lot to say. 😊 -👨🍳Jesse
Thanks for that great video, I really think your bakery videos are the most instructive videos found on UA-cam, and your sweet son is the best prop ever! I baked the baguettes as described and the result is fine: crunchy, tasty and open crumb. Just that it didn’t open up in the oven as yours did…! Only very few of my cuts did open up as they should.
Is it possible that my scoring cuts weren’t deep enough? Or a too big angle? It would be really nice if you could help me out! 🙏👍
Hi, Micheal! We have a blog article on scoring bread that can be found here: www.kingarthurbaking.com/blog/2017/08/04/scoring-bread-dough. We hope this helps! -🍮Nicole
@@KingArthurBakingCompany Thanks, I’ll give it a look and a try 👍
I love this video ,thats how the artists start out learning at a young age ,We have a few Restaurants and the kids start work at a early age so that someday they can take the reigns ,Bravo fantastic work !!!!
Arlo is definitely a foodie!
Great job Arlo !
Dude's a total dream boat. Good father, great baker.
Best Instruction so far.
Finally a good baguette. I used King Arthur bread flower and 1-3/4 teaspoons of Diastatic Malt Powder. I baked them at 495 F. Otherwise I followed the recipe. Thanks Martin!
Woohoo!! We're so glad to hear that you're having baguette success, Bob! -👩🍳Morgan
Hi there! Can you be more specific about which recipe you're referring to so that we can help you with your question? -👩🍳Kat
This is really helpful having the instruction with correction of technique.
Thank you so much for a wonderful video.... this is a good learning video. God bless you. Thank you Arlo .
Can you please tell me where I can get the wooden board that you flipped the dough from the couch to the oven found the video very informative picked up some really cool tips thank you and your son great to see you passing this knowledge
They say you need to make 1,000 baguettes before you master it. I have 975 to go! Great video
Fantastic teaching video . Thank you for sharing your skills .. I am enjoying my baguette journey
Great teamwork there!
Thanks, great video! From Beersheva, Israel.
This video is amazing and totally corrected all of the problems I was having with my baguettes. Martin's techniques were a game changer for me and my bread. This is now my favorite recipe to make! I have one question for you, though, Martin: how do I prevent the water from wrecking my cast iron pan when I steam the bread? My poor pan...I have to re-season it every time I bake this bread! Is there a trick or something?
Hi Samantha! We find that as long as the pan is oiled as soon as it's cool enough we don't have to reseason the pan. We hope this helps! Morgan@KA
I always learn from your how to shape baguettes. But I just would like to know the reason of closing the seam up on canvas. Thank you.
Thank you for sharing this 💛
Fantastic...enjoyed the lessons
Baguettes look great
I learnt too much form your journey. And i thank you too. Thank you and selam to the kid. A nice baker kid :)
Wonderful video! Great teaching & spectacular family time. Love this series!
I love baguettes and look forward to making some. I heard you say you can make them with sourdough starter yeah! And would like to know how you do that. Love your tutorials ❤
We have the recipe here! 😊 www.kingarthurbaking.com/recipes/sourdough-baguettes-recipe Happy baking, Sharon! -🥐Lily
Hi. Thanks for sharing these awesome baking videos. They have been great while I gain a new hobby in bread making since lockdown in the uk. I always fancied the idea of waking up to freah baguettes from the oven. Looks impossible to do though as you would need to get up around 3.30am. Great show. Thank you
This was a MasterClass! Thank you guys. I was going to be so mad if you ended this video and didn’t cut into that and eat it so we could see! LOL,
So glad we delivered April! Robyn@KAF
Que lindos!
Falo do Brasil. Amei vocês. Parabéns!!!
Any thoughts on why I can’t get an open crumb? My crumb is good, but I like big voids too.
Thank You KAF! I just decided how to shape today’s bread in bulk ferment.
Excelente todo... Saludos cordiales desde Venezuela!!!
Great teacher student combo, nice and steady hands camerawomen.
Does bread flour makes a better bread? If so, are ingredients proportions flour/water/yeast the same? For a sourdough baguette what do I need to add? Can't wait to try !
Hi there, Marco! BRead flour sure can be used to make baguettes but all-purpose flour is also a great choice! You can find our Classic Baguettes recipe linked in the video description and we also have a Sourdough Baguettes recipe (www.kingarthurbaking.com/recipes/sourdough-baguettes-recipe). We hope this can help and happy baking! -👩🍳Morgan
Thanks a lot Martin. I cook with my son too. I made this recipe as my first baguette and results were fantastic. I use Organic Bread Flour from KA’s. Only my dough stick a little to the couche, but I used wheat flour. I thought about using rice flour better next time. Which flour you use or maybe I need to add more?
We usually use all-purpose wheat flour, and you may just need a bit more. Rice flour works great too though, so try both to see what you prefer! Happy baking! Becca@KA
How often should you change a lame blade? Obviously, when it's dull (or ideally before) but I have no clue how quickly they dull. 10 slashes? 50? 100? Super video. Love, love, love KAF. I'm in Canada so not as easy to get products here 😕. Love your products, recipes, blogs, videos and your philosophy. Thank you!
They should stay pretty sharp for quite a long time, Karen. But there's not really a specific number or times to tell when thy start to dull. Really the best test would be when they start 'pulling' the dough, rather than slicing through it. Hopefully that should help a bit. Lost of love from all of us south of the border! Ethan@KA
Your instructions say 113g water & 120 grams flour. Martin, in this video, says equal water and flour. Which is it? Thank you
If you push the steamer to one side you can pour the water through the oven rack instead of trying to get under it. Also, a tall narrow water glass is easier to pour from. My $.02. Nice video. Baking bread ought to be like learning to ride a bike or to swim. Lucky young man. I didn’t start until I was in my 60s, but never too late.
Great video!! I did a test and placed yeast on top of salt and let it sit awhile then added some water and
the yeast did not ferment even though I waited. My conclusion was that the salt killed the yeast. Both ingredients were up to date. Thanks for a very good video. Patrick Raffaelo
Hi, Patrick! What you saw was the salt slowing down the fermentation process, rather than killing your yeast. But it's definitely a fun experiment! Kat@KAF
@@SimonWoodburyForget Hi, Simon! You're quite right that salt tightens gluten, but that's only one of the several roles it plays in bread dough. The cell wall of yeast is semi-permeable, and by osmosis it absorbs oxygen and nutrients, as it gives off enzymes and other substances to the dough environment. Water is essential for these yeast activities. Salt by its nature is hygroscopic; that is, it attracts moisture. In the presence of salt, the yeast releases some of its water to the salt by osmosis, and this in turn slows the yeast's fermentation or reproductive activities. If there is an excess of salt in bread dough, the yeast is slowed to the point that there is a marked reduction in volume. Happy baking! Kat@KA
I love learning kitchen chemistry. :)
This is a hugely helpful video which complements the Classic Baguette recipe on the King Arthur website. Why is the recipe linked in the description that for French Baguettes rather than Classic Baguettes which is the subject of this video? These are two distinctly different recipes on the King Arthur website.
Hi there! The topic of this video is "classic baguettes", using our French Baguettes recipe as the example, rather than our Classic Baguettes recipe specifically. Sorry for the confusion! -👩🍳Morgan
Thank you for clarifying as I was trying to follow the Classic Baguettes recipe as well as this video. It sure would help if the video title was French Baguettes since the website has a different recipe entitled Classic Baguettes. No wonder the website recipe comments mention the video being out of sync with the recipe. @@KingArthurBakingCompany
Loved the video, lots of notes on the recipe I printed beforehand. Does the thin wooden board that Martin uses to transfer the baguettes from the couche to the baking tray have a name? Just curious!
It's a baguette transfer peel! You can find ours here: bakewith.us/te3lc. Happy baking! Kat@KA
Thank you for all your tips
I have a 5 litre cast iron Dutch oven pot, oval shaped.
What is the max quantity of sourdough can I bake in this,
Hi there Oliveiro! You should have no problem making one 1-1/2 pound bread in your Dutch-oven. Happy baking! Robyn@KAF
@@KingArthurBakingCompany thank you Robyn, 1, 1/2 pound fibrthe trial,
Hope I get the maths right
Thank you for sharing this fantastic video. I love bread and making it at home. I learned a lot listening to this. Hope to be able to visit King Arthur bakery someday! Greetings from Montreal QC :)
We are happy you are finding the content to be helpful in your baking endeavors! Thanks for letting us know and we look forward to your visit with us real soon. Elisabeth@KAF
You said the the preferment was equal parts water to flour but the recipe is 113grams water to 120 flour?
Why do you need cast iron for the steam? Won't any pan heated with boiling water work?
Hi there, Dorrie! You want to make sure it's a pan made from a material that can withstand high, direct heat and is OK to be heated empty since the water will evaporate during the bake. Cast iron is ideal for this, but you could also use a regular metal baking pan but make sure it's not one you're attached to as it'll likely warp. We hope this can help! Kindly, -👩🍳Morgan
I see that floured fabric used often . My concern is how do you clean it when you're done ?
Those are couches! In the Product Information for the one we offer, under Care & Storage, "Not intended for use in the oven. Simply brush flour off the couche when done. If dough sticks, allow it to dry, then scrape off. Please DO NOT wash your couche! Doing so washes away the yeasty, floury surface that gives your bread the unique crust for which baguettes are known; to help maintain that floury surface, we recommend storing your couche in a ziplock bag in the freezer in between uses." shop.kingarthurbaking.com/items/bakers-couche Hoping this helps, Michael! -🥐Lily
@@KingArthurBakingCompany if you don't clean it , sooner or later it'll get flour weavels
Unless if you store it in the freezer ?
Yes! The instructions suggest keeping it in a ziplock bag, in the freezer. 😊 -🥐Lily
After reading your book, I wanted to try using lava rocks for steaming in my oven. My husband bought "decorative lava rocks" at Lowes. Is that the same thing that you write about? Should they be washed before using?
I love this video ! Your style of teaching is simple and direct . Your Son is the best ! I will save this video and reference it often till I get better .
Can I get the recipe on the website of King Arthur Flour ?
We're glad that you enjoyed this video, Arleen! The recipe is linked in the description of the video and can also be found here: bakewith.us/3e4v5 Happy baking! Morgan@KAF
I have never seen that folding technique employed by any French baker but I actually liked it better. More folds, fluffier. It takes longer and professional bakers simply don't have the time, I suppose. Poolish is pronounced polish. I prefer biga because I can have that longer in the fridge than poolish. I also recommend Sir Lancelot and a bit of whole wheat flour, but then I use sourdough not yeast - most of the time anyway.
You have a nice groove for your baguettes, Donald. 😊 Thanks for sharing your experience and insights! -🥐Lily
Thank You, Learning a lot!
My baguettes are coming out great, thank you for your help. Now I have another question. Can I refrigerate the shaped baguette (once it's risen and at the point I'd put into the oven) until the next day? Or is there a better time to refrigerate it? Or should I not try to refrigerate it at all?
We're so glad your baguettes are turning out well, Stacey! You're welcome to experiment with chilling the shaped baguettes, we'd recommend doing this just after shaping the dough rather than once the baguettes have risen for the second time. We worry they might over-proof though. You could also try mixing the dough, letting it rise at room temperature for about 40 minutes, and then popping it in the fridge. The next day you can take the dough out and shape it, carrying on with the rest of the recipe. We hope this can help and happy baking! -👩🍳Morgan
@@KingArthurBakingCompany Thank you for this information. It's excellent advice and I'm going to try it! You King Arthur people are the best!
We're glad we could help! Morgan@KA
Great camera work !
love your videos, Martin.
You say in this video that the poolish is made out of equal parts by weight flour and water, but the recipe for classic baguettes on KA's website says 113g water and 120g flour...😕
which is it ? thanks !
Hi ImForgivenToo, you are correct. Poolish are generally equal parts flour and water by weight. The poolish in the recipe has slightly lower hydration than the one Martin used in the video. The 7-grams doesn't make much of a difference in the outcome. You can use 113 grams each or 120 grams each or 113g water and 120g flour and still have a wonderfully delicious, and crispy baguette. Kindly, Jonathan@KA
@@KingArthurBakingCompany
THANK YOU so much for the response.
Also, KA's flour is the best !!! 👍👍
Oh, using the peel to transfer...that's quite a smooth move.
I was wondering whether using baking parchment is necessary when you bake on the stone? By the way, I have learned so much, thank you! :)
Hi Monika, Using parchment paper is not absolutely necessary, but it helps so much. Sometimes things stick to the stone, but with parchment, you don't have to worry about that. I use it all the time when I bake pizza on my stone. Kristen@KAF
I have already made french pan baguettes, following your recipe on king Arthur's site. But, one thing makes me confused. In this recipe, you used only a pinch of dry yeast for the sponge (1/8tsp, it's 0.38g in the rest of the world 😎), and 1/4 tsp additional. All in all, is really less than a 1.2 grams of yeast enough? Thank you in advance.
Hi there, Paja! It sure is enough to leaven these baguettes, especially with the overnight rest for the starter. Happy baking! Morgan@KA
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