We've had a few comments about the preferment being a little too dry and not looking like Patrick's in the video. He's double checked his numbers and realised he meant to say that you need 290ml water in the preferment. Apologies for the mistake! But, it's a good excuse to try another batch 😉 So, for the preferment: 450g strong (bread) flour 7g salt *290ml* water 5g fresh yeast (or generous pinch dried yeast) The rest of the recipe stays the same.
So this is a 50% hydration? ( flour weight to water weight?) And what weight is the raw dough for a standard domestic oven size baguette? Or, how many loaves are we shooting for? What weight for the smaller sized bagettes like you get with in Paris, the ham and cheese, etc., sandwhich from the corner boulangerie. Baking time for these smaller pieces of bread, if you know it. Thanks a load!
This man is the most personable, heart warming soul I think I’ve ever seen on UA-cam. I could listen to him for hours. His voice instantly gives me a calming and soothing feeling
Someone give this man a TV show. He's second to none at explaining things. I bake a couple of Sourdoughs a week now because of his "how to" video. This is a new challenge.
The past 3 days have allowed me to fulfill a lifetime ambition pertaining to being able to bake French bread. As a Frenchman, today has been amazing and very rewarding. At the age of 54, I made my first 6 Artisan breads. Amazing recipe. I am now also on the web searching for some ancient flour types. Thank you Patrick!
I have used Patrick's sourdough recipe and techniques for a year now; absolutely perfect sourdough. Now this will be next! At 71, I'm glad to be able to feed good bread to friends and family. Many Thanks!
Hello Mr Ryan, I would like to say that your video was a miracle for me... I made the best "baguettes" of my life, after spending years and years to try a lot of recipes, watching videos, tutos etc. I'm french, my parents have had a Michelin stared restaurant in Monaco where I still live and work, and it was an honour and a big lesson to learn from you. I hope to meet you somewhere in the world, perhaps one day during a trip in Ireland, who knows...Thank you so much !
All I can say at this point is you rock my friend, thank you! So amazing to see people back in their kitchens again thanks to you. Everyone one of your recipies are explained and detailed to make it easy. Your recipes are the only one's I follow, thanks again from Canada.
Thanks so much. I made my first baguettes with huge success. The irony is that I'm French and an Irish taught me how to make it. Merci beaucoup mon pote 😉 c'était délicieux
@@haruhirooo day1: prefermentation day2: working the dough with prefermentated mix. day3: resting, shaping, proofing, cooking. There is no stage when you thaw the dough. Only when you've cooked your baguettes, then you can freeze them.
indescribably magnificent. Thank you, Ryan. In Australia, bakeries sell these things they call "baguettes", trying to be fancy. But they're nothing but regular bread formed into long rolls with a typical regular bread texture. If you're lucky you'll find a rare bakery that knows that baguettes are a breed apart. You've nailed it!
I finished making baguettes today for the first time, and they came out beautifully - picture perfect, singing and all. We couldn't keep our hands off of them, and the taste was second to none. Beautiful crunch on the outside, soft on the inside, great flavor - everything you promised in the video. Thanks for making this recipe so accesible to the home baker.
I made this baguette and and it turned out amazing! My husband and I eat one loaf a day and i don’t think we’ll ever buy bread anymore. 36 hours does yield the best bread so wait if you have the time! Thanks Patrick xx
Patrick, Thank you for this great recipe! I converted the water to grams - I weigh all my ingredients now. For the final dough, I used 350 grams of water to the 500 grams of flour - around 70% hydration. I baked 6 wonderful baguettes. I will incorporate into a weekly routine. Merry Christmas 🎁
Due to the Quarantine in Germany I have extra time at home, so I decided to give it a try to this recipe, and Patrick, you were so right. Totally worth it. So much flavour, beautiful crust and soft inside. Best bread I have made so far.
Is also a great excuse to get out all those unused bread machines sitting in the back of a cabinet or stuck out of the way in the garage. I used mine to bake bread exactly twice (underwhelming, to say the least), after that strictly as a mixer/kneader for 24 years! Added bonus: bread machine has a lid and cuts down on the dusty mess the mixer makes.
Really nice video. I especially liked the demonstration of the “window pane” test. Thanks. With regards to thawing the frozen baguettes, a (slightly) alternative method I’ve found that works well for me is to take the frozen loaves directly out of the freezer, quickly run them under the tap, and put them into a cold (i.e. unheated) oven, preferably on a baking rack. Set the oven to 350F and heat for 20min. (Works great for other frozen breads: bagels, rolls, etc.) In either case, I would suggest that, when you run the loaf under the tap, avoid wetting it on the top where the slash-marks are (that is, where the “real” crust has pulled back). My experience is that when water gets on these sections that it gets absorbed into the interior and can make it soggy.
About the amount of water in the Pre-fermented Dough, in the video, he says 245ml, but the full written recipe on his website is 290ml. so which is it?
I have come to the conclusion after watching Patrick I need a man who bakes bread. The patience it takes to make bread makes for a good husband! His voice is so soothing and I bet he gives good hugs! I hope he keeps the videos coming!
4:10 I appreciate how he was being very thorough mixing the flour, water, yeast, salt and preferment with the bowl scraper yet was almost gentle. The didn’t spill a bit of flour from the bowl.
I come back to this video every time I bake baguettes for a refresher course on shaping before I get started. VERY HELPFUL... especially for someone who only bakes baguettes a few times per year. ♥
The explanation of dry vs fresh yeast made me Subscribe instantly... Thank you for the little tidbits like that. Also, to go back and say there was a mistake and to fix it means you care.... meaning I wish I could subscribe again.
OK: baked my baguettes now - used stone ground eco flour from my neighbour and they turned out better than anything I ate in France (lived there for 12 years). I added the extra 140ml of water to this recipe to get 70% hydration and after I took the ripened dough out of the fridge I gave it 3 x stretch and fold with 30 minutes rest after each and then shaped them as in this video. Very happy with the result
Ryan I watched this video when you released it 3 years ago. I would like to see you do more videos. You have such a smooth delivery. These baguettes are amazing
Thank you Patrick for this incredible tutorial! I'm so happy with how the baggate turned out. I truly heard bread was singing to me when they were out of the oven... My family loves them❤️ They were gone within 1 day... So much caring & love goes into making this recipe, the final results were amazing!!! I'm recommending your tutorial to everyone!!! Ying x
Did you see the baguette (french) slicer on the antiques road show it is like a guillotine and splits the baguette straight down the middle. Lovely item to have in your shop. Great memories of a lovely day with you in Cork.
THIS is the bread I've always wanted to make!!! The first time I over kneaded it (used an electric mixer) so I tried again by hand and it was perfect, even though I couldn't quite get to the windowpane stage and I was afraid of over kneading again. The only other thought is to take the dough out of the fridge about half an hour or so before you start to work on it. Thanks So Much Patrick Ryan!!!!!
This recipe gives extraordinarily good results. Thank you so much. I missed the comment on 290ml of water for the preferment which is a shame, but still my baguettes are awesome. As a fellow countryperson says in the comments, I am French and have not been able to find a baguette recipe that is half as good as this one in French on youtube...
From my (limited) experience, indeed the 36h of cold proofing, is the best timeframe - tastewise. Also with sourdough breads! Thank you Patrick & all team from ILoveCookingIreland! Great upload as per usual!!
I have just started experimenting with baking baguettes. I tried this recipe but I used 240ml water from another video I saw from Patrick. But this video does say the correct amount of 290ml. Nevertheless I tried it and the bread is incredible. What a different in the long process. The flavour, texture excellent. I like the step by step process. Definitely worth the time invested in this video! My next venture is sour dough using the mother yeast made from scratch. Thank you.
Your baguettes are carrying us through Covid and curfew. I can't say how deeply grateful we are for this awesome video! After baking and delivering to our friends I reached the state of handing out your recipe and video because I wasn't able to meet the demand. everyone keeps sending me pictures of your baguettes! considering the fact we don't have to go to the store for fresh bread I can really say you are saving lives. lots of them. and they taste like directly from a boulangerie in Paris. thank you, thank you, thank you from Princeton and Vienna!
You surely haven't steered me wrong yet, starting this after I watch it one more time. Then once after tomorrow and once on bake day... Thanks Ryan you're the best
Wow! Thank you. I have watched so many videos over the years to perfect this and there is always a piece missing that leaves me stumped. You covered every piece of the process. I’m excited to try again !! 👌
I get the best flavor when I leave the pre-ferment and the dough sitting out for 30 minutes or so before putting it in the fridge. When I smell the fermentation going well I then stick it in the fridge. Maybe it has something to do with using active dry yeast rather than fresh or instant And then sticking it into someplace cool before it catches. But I have compared loaves Directly both ways and the ones allowed to get a good fermenting going before hitting the fridge have a much better flavor.
Wow! I tried this recipe and I am in love. These baguettes are something else, so crunchy on the outside, but soft on the inside, and full of flavour and texture. Thank you very much for this amazing recipe, from now on baguettes will have a weekly appearance on our breakfast table. 🤩🥰🥖
Hi Ryan I fallow all the steps that you show and I let me say this work creasy and I like so much. now what I do when finish the first stock I start a second one that will be ready in 3 days . Rayn I have a lot of pleasure working with the dough and when you start I have fresh bread every day. thank's so much I start making the starter you show me I'm in the second day so in a couple days I will have my own levure (starter) I'm from Canada (Quebec) Merci beaucoup Ryan for your pro masterclass. Hector Diaz .
Made some the other day but nothing like these. Once again Patrick thank you very much for your masterclass as it should be an inspiration for all home bakers. Cheers from Australia. ps. your sourdough recipes are still the best.
You sir need to be on TV. Easy to follow, great at explaining things, good balance of sense of humor. And the food turns out delicious. Just made this and wasn't sure if it was going to be good. The family LOVED it and said it's the best bread I've ever made.
I just did my 2nd attempt at making this recipe and I have to say it turned out amazing. During my 1st attempt, I stupidly attempted to active my yeast in the 250ml of water which didn't yield the results I wanted, but this time I activated my yeast separately. I also kept a better eye on my dough when it was in the mixer and stopped it every so often to check on it. The only thing I need to work on is scoring the bread deep enough but not too deep. I've also been look at other recipes for baguette and dear lord some of them are just regular bread recipes but in baguette form.
This "thank you" comes late as I have been successfully making these baguettes for (close to) a year. This is by far the best tutorial I've come across and hats off to Patrick! I have a couple books on bread making, have spoken with bakery workers/managers in the U.S. and France on how to make a true French baguette and never had it come close to a "real" baguette. If you follow Patrick in real time (while watching this video) you will succeed. Flavor, crust, density and all are spot on! Thank you Patrick, this is the BEST! (I agree with Mike G on "getting this man a TV show.")
This guy is one of the best online. I've used his approach to various breads and his guidance is very valuable. I got burned by the preferment water miscaluculation, too. Dang it.
Fantastic instruction! I will finally attempt making baguettes because of Patricks excellent tutorial and explanations!! This is the only video you need to watch on You Tube if you really want to understand the process of making baguettes.
There are a lot of sites that show how to convert traditional yeast recipes to sourdough. I've done it myself with pretty good success. There are more detailed guides but a basic one is that has worked for me is 224 grams of starter for one packet of dry yeast. Then you have to subtract that much flour and water (100% hydration starter would mean to reduce the flour and water by 112 grams each). Just know that each stage will be longer depending on what you're making. So the initial rise and the proofs will be at least double the time.
Thank you Patrick for your kindness generosity in sharing not only the recipe, but your insight and technique. I've made this bread several times now, following along with the video, and as a NEW baker it's my favourite thing to bake. I love the flavour, and the texture, as do all of my friends. I listened as my most recent batch sang to me when I took it out of the oven. Goosebumps!
I've noticed that in some recipes you use live yeast, and sometimes you use sourdough starter. What is the reason you use yeast vs starter and when? Why not make these baguettes with a sourdough starter?
Love all the videos, thank you, since I've been making loads of bread lately, could you please tell us, if we would like to knead the dough using the machine, how long it takes and what speed should we use? thank you
So, I made this recipe with the proportions shown here and another with a poolish. Even though some have said that it is too dry because the proportions may have been off, I had great luck (albeit I made a half batch). I left the biga overnight and then added the rest of the recipe (was evening) Then I left that for two nights and took out of the fridge on the second morning, left it out all day, and baked in the evening. I added a couple steps - fold with 45-minute rest 2 times and then performed the baguettes for a 15 minutes rest and let rest 60 minutes after final shaping. Listen, they came out so great. I am so pleased and RELIEVED to have a system that seems to yield some very pleasing results. Merci Bien, alors!
I had figured out to add more water from the original error, and I also added 1/2 starter to each day’s dough. Turned out amazing. I wanted to see if my baguettes would sing; they did, so I recorded them when they came out of the oven. Thank you for the excellent teaching video!
Is the pre fermented dough still in a cool state when mixed with the new dough? Or is it left at a room temperature for a while then is being mixed to the actual dough?
I added it in cold ( 5 mins outside the fridge, but still cold). The heat from kneading after, will bring it close to room temp ( atleast if you're in a hot climate). Give it a solid ten minute knead after adding pref to the main ingredients.
❤️💙 I love you !!! Oh man I went to culinary school in 1997 Got sick with 2- incurable cancers in 2011.. The most high healed me - in my bedroom I was Seeking His face Anyway He let me climb out of the immune mess I put myself in - (with crappy foods ) I cannot eat anything processed And I’m growing foods Growing wheat And I saw your sour dough master class Well I made starter Made bread Was fabulous And the cinnamon rolls were so good ... I’m getting a belly now eating all this good bread !!! Thank you I can’t wait to try other breads
In sure you can but then you have to calculate the flour and water. It’s a difficult conversion but there are guides online. It is very difficult to get some yeast😄
first attempt and family LOVES the result! great video and tutorial on making these wonderful baguettes. For the steam, only use a "splash" so that it evaporates in the first few minutes and the bread can finish in a 'dry' oven.
I’m sure you’ve been told this 1000x, but this is absolutely the most informative tutorial ever. And highly enjoyable! My Irish Gramm would most definitely approve. What a pleasure, I can’t wait to try this! Cheers from Canada!
Hi. Love these videos, im on day 5 of making my sourdough starter (always wanted to try making sourdough from scratch, plus during this Covid 19 crisis ive not been able to get my hands on yeast), are you able to give us a recipe for a sourdough baguette? Thanks, Scott
It's tough to find an answer to that, but from what I've found, it looks like you can simply replace the fresh yeast in the preferment with a large pinch (maybe 10-15 grams or so) of sourdough starter, and another large pinch in the main dough. The only other change I would make would be to let the preferment dough ferment at room temp for a couple of hours prior to placing it in the refrigerator overnight. That would give the yeast a chance to feed aggressively for a bit before going through a retard in fridge. I'm planning on testing that theory next week, and I'll let you know how it turns out. The other option is to create a poolish with your sourdough starter (to replace the preferment), but I haven't quite worked out the math on that yet.
Patrick, I followed your recipe t the T.- though I made 3 using those molded baguette baking pans. While not as pretty as your baguettes, I finally baked decent loaves. Honestly, these were every bit as good as baguettes from a really good bakery. Hands down the very best baguettes I've ever made. I'm using the other half of the dough tomorrow but will bake these on a preheated baking stone. Many Thanks!
New fan here! 🙋🏻♀️😍 totally loving Patrick just like the rest of you. Maybe it’s the accent, or all that handiwork he does, but I feel like he would be a great lover, right? 😂🤪💋
I have never thought to try a baguette, but I don’t think it would be impossible any more. Also, being American and nearly due with my fourth child, I found this video, with Patrick’s gentle Irish accent both inspiring and relaxing during a period of my life that is proving very stressful, so thank you for that! ♥️
Thank you for this recipe.. i followed the recipe exactly and they came out sooo good! Its been on my bucket list to make proper french baguettes ! Thank you.. the one adjustment i will personally make next time is think I will portion the bread into 150g rather than 250g.. when i got the dough out to move it onto the baking tray i must have been a bit heavy handed and i stretched the dough a bit too much.. so it was actually too long for my baking tray!!! What a donut 😂 so next time to be safe i am going to do smaller portions incase i'm too rough again next time! 😅 great great recipe Patrick.. thank you.. i know UA-cam can be toxic place! Peeps be loving being critics in comment sections 😂 but its so wonderful to have had these lessons from you! Thank you ❤
We've had a few comments about the preferment being a little too dry and not looking like Patrick's in the video. He's double checked his numbers and realised he meant to say that you need 290ml water in the preferment. Apologies for the mistake! But, it's a good excuse to try another batch 😉
So, for the preferment:
450g strong (bread) flour
7g salt
*290ml* water
5g fresh yeast (or generous pinch dried yeast)
The rest of the recipe stays the same.
Please update the website- already was passed this step when I saw this comment so now my dough is under hydrated. :(
So this is a 50% hydration? ( flour weight to water weight?)
And what weight is the raw dough for a standard domestic oven size baguette? Or, how many loaves are we shooting for?
What weight for the smaller sized bagettes like you get with in Paris, the ham and cheese, etc., sandwhich from the corner boulangerie.
Baking time for these smaller pieces of bread, if you know it.
Thanks a load!
Ah shit
I guess I'll start all over again...
Ohh I started to make it from different types of flour and was thinking why is it too dry. Had to watch comments before :D
This man is the most personable, heart warming soul I think I’ve ever seen on UA-cam. I could listen to him for hours. His voice instantly gives me a calming and soothing feeling
I have the same feeling about Patrick
Agree
@@timbushnell8964 One could also note that the instructions were spot on and if followed you will have amazing bread in the end.
Someone give this man a TV show. He's second to none at explaining things. I bake a couple of Sourdoughs a week now because of his "how to" video. This is a new challenge.
👍
Same. This guy is a legend. Got me into sourdough too.
I was getting strong Bob Ross vibes from him!
I would love to take a bread baking class with him.
Agreed! He has passion for the trade.
Please give Patrick Ryan his own bread channel. ! A joy to watch.. so informative.
The past 3 days have allowed me to fulfill a lifetime ambition pertaining to being able to bake French bread. As a Frenchman, today has been amazing and very rewarding. At the age of 54, I made my first 6 Artisan breads. Amazing recipe. I am now also on the web searching for some ancient flour types. Thank you Patrick!
I am assuming the water he uses is at room temp. ? Is this how you do it?
@@edithcalaway6154 He says in the video it really doesn't matter what temperature as long as it is not too hot because it kills the yeast.
Congratulations 2years late! Lol
@@joeb4142aren’t you a year late yourself?
I have used Patrick's sourdough recipe and techniques for a year now; absolutely perfect sourdough. Now this will be next! At 71, I'm glad to be able to feed good bread to friends and family. Many Thanks!
I’m 73 and I bake most days.
Hello Mr Ryan, I would like to say that your video was a miracle for me... I made the best "baguettes" of my life, after spending years and years to try a lot of recipes, watching videos, tutos etc.
I'm french, my parents have had a Michelin stared restaurant in Monaco where I still live and work, and it was an honour and a big lesson to learn from you. I hope to meet you somewhere in the world, perhaps one day during a trip in Ireland, who knows...Thank you so much !
Patrick is one of the most charming men. Give this guy an entire series.
Ncojay he is so hot :)
Ncojay
Malta seige
Nice to look at and listen to as well :)
Yes, very well communicated.
Patrick has one of the most soothing voices I've ever heard.
I love the Irish accent too! :)
All I can say at this point is you rock my friend, thank you! So amazing to see people back in their kitchens again thanks to you. Everyone one of your recipies are explained and detailed to make it easy. Your recipes are the only one's I follow, thanks again from Canada.
The way Patrick explains is crisp yet soft like the baguettes he makes....Simply mesmerising techniques.
Thanks so much. I made my first baguettes with huge success. The irony is that I'm French and an Irish taught me how to make it. Merci beaucoup mon pote 😉 c'était délicieux
Same here :)
Ahah un comble !! 😂
DO YOU GUYS THAW THE DOUGH FIRST BEFORE REMOVING IT FROM THE CONTAINER?
@@haruhirooo day1: prefermentation day2: working the dough with prefermentated mix.
day3: resting, shaping, proofing, cooking.
There is no stage when you thaw the dough. Only when you've cooked your baguettes, then you can freeze them.
@Sizzling Grill not so sour. The fermentation definitely gives it depth but it's not sour tasting like a real sourdough
2:43 "just a minute or so, that's all we knead" loved the pun!
Patrick, you're amazing explaining, I have learnt so much watching your videos.
indescribably magnificent. Thank you, Ryan. In Australia, bakeries sell these things they call "baguettes", trying to be fancy. But they're nothing but regular bread formed into long rolls with a typical regular bread texture. If you're lucky you'll find a rare bakery that knows that baguettes are a breed apart. You've nailed it!
“This is what makes bread fat free, but only if you make it yourself” I love it!
That cracked me up 🤣
I finished making baguettes today for the first time, and they came out beautifully - picture perfect, singing and all. We couldn't keep our hands off of them, and the taste was second to none. Beautiful crunch on the outside, soft on the inside, great flavor - everything you promised in the video. Thanks for making this recipe so accesible to the home baker.
I made this baguette and and it turned out amazing! My husband and I eat one loaf a day and i don’t think we’ll ever buy bread anymore.
36 hours does yield the best bread so wait if you have the time!
Thanks Patrick xx
Patrick, Thank you for this great recipe! I converted the water to grams - I weigh all my ingredients now. For the final dough, I used 350 grams of water to the 500 grams of flour - around 70% hydration. I baked 6 wonderful baguettes. I will incorporate into a weekly routine. Merry Christmas 🎁
The recipe on the site is only 62%. I also had to bump it up to 70%, and was just coming here to comment about it.
Just started baking and came across your videos...
Amazingly straightforward and simple!! I appreciate you!!!
muito bom!!! Não tenho talento para essa perfeição. 👏👏👏👏
Pergunta: não precisa colocar agua no forno ou na bandeja?
Due to the Quarantine in Germany I have extra time at home, so I decided to give it a try to this recipe, and Patrick, you were so right. Totally worth it.
So much flavour, beautiful crust and soft inside.
Best bread I have made so far.
I'm here looking at recipes from the quarantine in the USA
Im looking at this too due to quarantine in Malaysia too.
Quarantine in the UK!
I’m looking from São Paulo from the quarentine in Brazil.
Patrick is a new YT star
I love your videos! At 70 with arthritis I need to use the Kitchenaid to knead. Thank you for mentioning a mixer for us older folk!
Is also a great excuse to get out all those unused bread machines sitting in the back of a cabinet or stuck out of the way in the garage. I used mine to bake bread exactly twice (underwhelming, to say the least), after that strictly as a mixer/kneader for 24 years! Added bonus: bread machine has a lid and cuts down on the dusty mess the mixer makes.
I could watch Patrick talk about and bake bread for days. ♥
OR ANYTHING ELSE!!!
＝＝＝＝＝＝＝＝Pre-fermented Dough
450g Strong White Flour
7g Salt
290ml Water
5g Fresh Yeast (or 2.5g/ generous pinch dried yeast)
＝＝＝＝＝＝＝＝＝＝＝Ingredients
500g Strong White Flour
10g Salt
300ml Water
10g Fresh Yeast (or 5g dried yeast)
Pre-fermented dough
I think I'm in love....best breadmaking instruction on the entire internet. Thank you Patrick!
Wow, someone who actually shows the inside of the things they baked. Also, one of the best baguette recipe videos I've seen here.
Haha he got too much pushback cause he didn't show it before
Gotta have that crumb shot XD
I am so disappointed when they don't show a crumb shot too!
Really nice video. I especially liked the demonstration of the “window pane” test. Thanks.
With regards to thawing the frozen baguettes, a (slightly) alternative method I’ve found that works well for me is to take the frozen loaves directly out of the freezer, quickly run them under the tap, and put them into a cold (i.e. unheated) oven, preferably on a baking rack. Set the oven to 350F and heat for 20min. (Works great for other frozen breads: bagels, rolls, etc.)
In either case, I would suggest that, when you run the loaf under the tap, avoid wetting it on the top where the slash-marks are (that is, where the “real” crust has pulled back). My experience is that when water gets on these sections that it gets absorbed into the interior and can make it soggy.
About the amount of water in the Pre-fermented Dough, in the video, he says 245ml, but the full written recipe on his website is 290ml. so which is it?
290ml@@austin5310
I have come to the conclusion after watching Patrick I need a man who bakes bread. The patience it takes to make bread makes for a good husband! His voice is so soothing and I bet he gives good hugs! I hope he keeps the videos coming!
I need a man who bakes, too!
This man Patrick is doing all us bread bakers a favour.
Bonjour
4:10 I appreciate how he was being very thorough mixing the flour, water, yeast, salt and preferment with the bowl scraper yet was almost gentle. The didn’t spill a bit of flour from the bowl.
I come back to this video every time I bake baguettes for a refresher course on shaping before I get started. VERY HELPFUL... especially for someone who only bakes baguettes a few times per year. ♥
The explanation of dry vs fresh yeast made me Subscribe instantly... Thank you for the little tidbits like that.
Also, to go back and say there was a mistake and to fix it means you care.... meaning I wish I could subscribe again.
OK: baked my baguettes now - used stone ground eco flour from my neighbour and they turned out better than anything I ate in France (lived there for 12 years). I added the extra 140ml of water to this recipe to get 70% hydration and after I took the ripened dough out of the fridge I gave it 3 x stretch and fold with 30 minutes rest after each and then shaped them as in this video. Very happy with the result
good job on upping the hydration, stone ground can contain bran and does well with increased hydration and a nice autolayse.
You know the recipe is good when they give you the proportions in grams and ml and not it spoons. Props for that!
This message was brought to you by metric gang
My world changed when I got a scale.
Yep.This no American channel.Thank God.
@@DannyWOG343 Sucks if your are!
Any baker worth their salt measures by weight.
Thank you for the excellent tutorial. I followed it to the letter and ended up with a fantastic result - crisp, airy and chewy.
Ryan I watched this video when you released it 3 years ago. I would like to see you do more videos. You have such a smooth delivery. These baguettes are amazing
👏🏼👏🏼 amazing. One of the most charismatic person I’ve seen. Hope he gets a show
Thank you Patrick for this incredible tutorial! I'm so happy with how the baggate turned out. I truly heard bread was singing to me when they were out of the oven... My family loves them❤️ They were gone within 1 day... So much caring & love goes into making this recipe, the final results were amazing!!!
I'm recommending your tutorial to everyone!!!
Ying x
Did you see the baguette (french) slicer on the antiques road show it is like a guillotine and splits the baguette straight down the middle. Lovely item to have in your shop. Great memories of a lovely day with you in Cork.
How lovely to have such well thought out instructions, method and details. So easy to follow and so worthwhile, thank you!
THIS is the bread I've always wanted to make!!! The first time I over kneaded it (used an electric mixer) so I tried again by hand and it was perfect, even though I couldn't quite get to the windowpane stage and I was afraid of over kneading again. The only other thought is to take the dough out of the fridge about half an hour or so before you start to work on it. Thanks So Much Patrick Ryan!!!!!
Agree with the setting out at room temperature for a bit after removing from fridge
This recipe gives extraordinarily good results. Thank you so much. I missed the comment on 290ml of water for the preferment which is a shame, but still my baguettes are awesome. As a fellow countryperson says in the comments, I am French and have not been able to find a baguette recipe that is half as good as this one in French on youtube...
From my (limited) experience, indeed the 36h of cold proofing, is the best timeframe - tastewise. Also with sourdough breads!
Thank you Patrick & all team from ILoveCookingIreland! Great upload as per usual!!
I was doing a half assed version of this now I see what I was doing wrong thank you sir
I have just started experimenting with baking baguettes. I tried this recipe but I used 240ml water from another video I saw from Patrick. But this video does say the correct amount of 290ml. Nevertheless I tried it and the bread is incredible. What a different in the long process. The flavour, texture excellent. I like the step by step process. Definitely worth the time invested in this video! My next venture is sour dough using the mother yeast made from scratch. Thank you.
I just found this video and made my first baguettes. They turned out great. Best instructional video I've watched.
I’ve been waiting for more Patrick and bread content!!! Thank you!!
Your baguettes are carrying us through Covid and curfew. I can't say how deeply grateful we are for this awesome video! After baking and delivering to our friends I reached the state of handing out your recipe and video because I wasn't able to meet the demand. everyone keeps sending me pictures of your baguettes! considering the fact we don't have to go to the store for fresh bread I can really say you are saving lives. lots of them. and they taste like directly from a boulangerie in Paris. thank you, thank you, thank you from Princeton and Vienna!
I agree! Breadcrumbs and love from Chile
@mreimi94
Lol. “Saving lives.” 😂
You surely haven't steered me wrong yet, starting this after I watch it one more time. Then once after tomorrow and once on bake day... Thanks Ryan you're the best
Patrick Ryan is my hero. I followed the instructions step by step and the result was perfection!
Maravilloso…el mejor tutorial de baguette que he visto hasta ahora…felicidades!
I love his passion for baking bread 🥰
Finally another recipe! Can’t wait to try it at home. Hope there will be more video coming! Thanks Patrick!
Wow! Thank you. I have watched so many videos over the years to perfect this and there is always a piece missing that leaves me stumped. You covered every piece of the process. I’m excited to try again !! 👌
Best one on UA-cam, he is obviously a professional.
Great instruction video. 👍
I get the best flavor when I leave the pre-ferment and the dough sitting out for 30 minutes or so before putting it in the fridge. When I smell the fermentation going well I then stick it in the fridge. Maybe it has something to do with using active dry yeast rather than fresh or instant And then sticking it into someplace cool before it catches. But I have compared loaves Directly both ways and the ones allowed to get a good fermenting going before hitting the fridge have a much better flavor.
My favourite cooking channel, can we get Patrick to make ciabatta bread, it'll be amazing if he does. Thanks and love from Chile 🇨🇱
Are we working the dough right from refrigeration, I let it sit out of the fridge for about an hour. Should it sit out longer?
Based on the video the dough must have rested on the counter... How long? Don't want it to dry out.
Good question!
Wow! I tried this recipe and I am in love. These baguettes are something else, so crunchy on the outside, but soft on the inside, and full of flavour and texture. Thank you very much for this amazing recipe, from now on baguettes will have a weekly appearance on our breakfast table. 🤩🥰🥖
I made the dough just the way you said , and followed you directions and truly the best baguettes I ever made. thank you.
Hi Ryan I fallow all the steps that you show and I let me say this work creasy and I like so much. now what I do when finish the first stock I start a second one that will be ready in 3 days . Rayn I have a lot of pleasure working with the dough and when you start I have fresh bread every day. thank's so much I start making the starter you show me I'm in the second day so in a couple days I will have my own levure (starter) I'm from Canada (Quebec) Merci beaucoup Ryan for your pro masterclass. Hector Diaz
.
I love his bakery and cafe in the lovely village of delgany in co wicklow ,everything is amazing.❤❤❤
Thanks for the Info. i'll try to go there. from Germany!
One of the best bread vids you'll ever see I reckon.
Made some the other day but nothing like these. Once again Patrick thank you very much for your masterclass as it should be an inspiration for all home bakers. Cheers from Australia. ps. your sourdough recipes are still the best.
You sir need to be on TV. Easy to follow, great at explaining things, good balance of sense of humor. And the food turns out delicious. Just made this and wasn't sure if it was going to be good. The family LOVED it and said it's the best bread I've ever made.
I just did my 2nd attempt at making this recipe and I have to say it turned out amazing. During my 1st attempt, I stupidly attempted to active my yeast in the 250ml of water which didn't yield the results I wanted, but this time I activated my yeast separately. I also kept a better eye on my dough when it was in the mixer and stopped it every so often to check on it. The only thing I need to work on is scoring the bread deep enough but not too deep.
I've also been look at other recipes for baguette and dear lord some of them are just regular bread recipes but in baguette form.
Great video. Thanks for posting.
This "thank you" comes late as I have been successfully making these baguettes for (close to) a year. This is by far the best tutorial I've come across and hats off to Patrick! I have a couple books on bread making, have spoken with bakery workers/managers in the U.S. and France on how to make a true French baguette and never had it come close to a "real" baguette. If you follow Patrick in real time (while watching this video) you will succeed. Flavor, crust, density and all are spot on! Thank you Patrick, this is the BEST! (I agree with Mike G on "getting this man a TV show.")
This guy is amazing and just love his videos! 👍🏻🥖
This guy is one of the best online. I've used his approach to various breads and his guidance is very valuable. I got burned by the preferment water miscaluculation, too. Dang it.
Fantastic instruction! I will finally attempt making baguettes because of Patricks excellent tutorial and explanations!! This is the only video you need to watch on You Tube if you really want to understand the process of making baguettes.
Simply the best. Outstanding in all aspects. Thank you for your time and talent. ❤️
Good stuff! I like the crispy sounds at the end
I have sourdough starter; can I use that instead of the prefermented dough (or to make it)? Great video, thank you!
There are a lot of sites that show how to convert traditional yeast recipes to sourdough. I've done it myself with pretty good success. There are more detailed guides but a basic one is that has worked for me is 224 grams of starter for one packet of dry yeast. Then you have to subtract that much flour and water (100% hydration starter would mean to reduce the flour and water by 112 grams each). Just know that each stage will be longer depending on what you're making. So the initial rise and the proofs will be at least double the time.
Thank you Patrick for your kindness generosity in sharing not only the recipe, but your insight and technique. I've made this bread several times now, following along with the video, and as a NEW baker it's my favourite thing to bake. I love the flavour, and the texture, as do all of my friends. I listened as my most recent batch sang to me when I took it out of the oven. Goosebumps!
Great demonstration, I have food trainees attempting these tomorrow, this video is clear concise and achievable, a trainers dream!!!
I started baking bread 3 months ago and it was never perfect, always lil too yeasty lil too dry. but eith your explanaition it turned out perfect.
I've noticed that in some recipes you use live yeast, and sometimes you use sourdough starter. What is the reason you use yeast vs starter and when? Why not make these baguettes with a sourdough starter?
Why don't you just try it yourself with sourdough? C'mon, man! Take a chance! What have you got to lose? Just some salt, flour, water and time!
Love all the videos, thank you, since I've been making loads of bread lately, could you please tell us, if we would like to knead the dough using the machine, how long it takes and what speed should we use? thank you
So, I made this recipe with the proportions shown here and another with a poolish. Even though some have said that it is too dry because the proportions may have been off, I had great luck (albeit I made a half batch). I left the biga overnight and then added the rest of the recipe (was evening) Then I left that for two nights and took out of the fridge on the second morning, left it out all day, and baked in the evening. I added a couple steps - fold with 45-minute rest 2 times and then performed the baguettes for a 15 minutes rest and let rest 60 minutes after final shaping. Listen, they came out so great. I am so pleased and RELIEVED to have a system that seems to yield some very pleasing results. Merci Bien, alors!
I had figured out to add more water from the original error, and I also added 1/2 starter to each day’s dough. Turned out amazing. I wanted to see if my baguettes would sing; they did, so I recorded them when they came out of the oven. Thank you for the excellent teaching video!
It looks absolutely AMAZING! I can almost feel the smell!
Is the pre fermented dough still in a cool state when mixed with the new dough? Or is it left at a room temperature for a while then is being mixed to the actual dough?
I added it in cold ( 5 mins outside the fridge, but still cold). The heat from kneading after, will bring it close to room temp ( atleast if you're in a hot climate). Give it a solid ten minute knead after adding pref to the main ingredients.
❤️💙 I love you !!!
Oh man
I went to culinary school in 1997
Got sick with 2- incurable cancers in 2011..
The most high healed me - in my bedroom
I was Seeking His face
Anyway
He let me climb out of the immune mess I put myself in - (with crappy foods )
I cannot eat anything processed
And I’m growing foods
Growing wheat
And I saw your sour dough master class
Well I made starter
Made bread
Was fabulous
And the cinnamon rolls were so good ...
I’m getting a belly now eating all this good bread !!!
Thank you
I can’t wait to try other breads
Hello from Vancouver B.C., CANADA 🇨🇦. I’ve just finished baking off a couple baguettes with Your recipe, it’s AWESOME!!! Total score 👍🇨🇦
You're the most amazing bread baker/instructor I've come across. Thanks for inspiring us all with your techniques and advice. LOVE your accent
Hi Patrick,
I am planning on replacing the yeast with sourdough starter. How much starter will I need for the pre fermented dough?
I'm curious about this as well!
You can just use his normalsourdoug recipe for the dough
YESSSS. I LOVE THIS MAN
can I use a sourdough started instead of dried yeast? Struggling to get hold of any yeast these days!
In sure you can but then you have to calculate the flour and water. It’s a difficult conversion but there are guides online. It is very difficult to get some yeast😄
I did it earlier this week. Used 90g starter in the preferment, and 100g in the main dough. Turned out great!
@@MaxBerson Hi you can use the bread calculator by food geek and he save a tutorial in youtube on how to use the calculator
@@alainbarel6365 Why would I?
first attempt and family LOVES the result! great video and tutorial on making these wonderful baguettes. For the steam, only use a "splash" so that it evaporates in the first few minutes and the bread can finish in a 'dry' oven.
I’m sure you’ve been told this 1000x, but this is absolutely the most informative tutorial ever. And highly enjoyable! My Irish Gramm would most definitely approve. What a pleasure, I can’t wait to try this! Cheers from Canada!
Man, I could eat two of those with some rich creamy butter. Making these breads is my dream. Love baguettes. Great video.
You need garlic butter. mhmm
Hi. Love these videos, im on day 5 of making my sourdough starter (always wanted to try making sourdough from scratch, plus during this Covid 19 crisis ive not been able to get my hands on yeast), are you able to give us a recipe for a sourdough baguette? Thanks, Scott
I've been wondering the same thing! Would love to make the baguettes with the sourdough starter!
It's tough to find an answer to that, but from what I've found, it looks like you can simply replace the fresh yeast in the preferment with a large pinch (maybe 10-15 grams or so) of sourdough starter, and another large pinch in the main dough. The only other change I would make would be to let the preferment dough ferment at room temp for a couple of hours prior to placing it in the refrigerator overnight. That would give the yeast a chance to feed aggressively for a bit before going through a retard in fridge. I'm planning on testing that theory next week, and I'll let you know how it turns out. The other option is to create a poolish with your sourdough starter (to replace the preferment), but I haven't quite worked out the math on that yet.
Nice one man, will try this. Haven't bought bread since watching your sourdough masterclass vid, 6 months ago 😁 Greetings from County Meath!
Me too
Aye! Same
Thank you
I made these today and they were a success even with the 245 ml water vs the 290 ml. Really pleased. First time making baguettes too ❤
Patrick, I followed your recipe t the T.- though I made 3 using those molded baguette baking pans. While not as pretty as your baguettes, I finally baked decent loaves. Honestly, these were every bit as good as baguettes from a really good bakery. Hands down the very best baguettes I've ever made. I'm using the other half of the dough tomorrow but will bake these on a preheated baking stone. Many Thanks!
New fan here! 🙋🏻♀️😍 totally loving Patrick just like the rest of you. Maybe it’s the accent, or all that handiwork he does, but I feel like he would be a great lover, right? 😂🤪💋
I have never thought to try a baguette, but I don’t think it would be impossible any more. Also, being American and nearly due with my fourth child, I found this video, with Patrick’s gentle Irish accent both inspiring and relaxing during a period of my life that is proving very stressful, so thank you for that! ♥️
"This is what makes bread fat free", just rolled over laughing
Thank you for this recipe.. i followed the recipe exactly and they came out sooo good! Its been on my bucket list to make proper french baguettes ! Thank you.. the one adjustment i will personally make next time is think I will portion the bread into 150g rather than 250g.. when i got the dough out to move it onto the baking tray i must have been a bit heavy handed and i stretched the dough a bit too much.. so it was actually too long for my baking tray!!! What a donut 😂 so next time to be safe i am going to do smaller portions incase i'm too rough again next time! 😅 great great recipe Patrick.. thank you.. i know UA-cam can be toxic place! Peeps be loving being critics in comment sections 😂 but its so wonderful to have had these lessons from you! Thank you ❤
SUPER!!! delicious crispy French baguette easy and simple to prepare