Hello! I just got Pizza Night and have been enjoying the recipes. I love that the index is in seasonal categories! So easy to reference. I wish all recipe books did this! Thank you Alexandra!
Hi Alexandra. I just wanted to thank you for your detailed explanation on the importance of steam in your written recipe. It wasn’t too ‘nerdy’ at all, or perhaps I’m just a nerd… I have always struggled with baguettes so was comforted to find you did, too, until you had your light bulb moment recently. Lava rocks, ice etc etc just didn’t work for me so enclosing the baguettes with a weighed down lid on a baking steel/stone is a solution that has me excited. I can’t wait to try your method. Thank you again, Alexandra.
Nicely done Alexandra. I started a couple of years ago with your peasant bread recipe and that gave me confidence to keep trying new baking recipes. Love your friday pizza emails.
Hi. I know you said we can leave the dough up to week, but how long did you leave yours in the frige. I want to follow your exact time-line. Thank you again for teaching us how to bake.
Don’t give up…keep practising! Baguettes really are the holy grail for the home baker. For me, the hardest part is the shaping. I struggle to get the perfect pressure and so the dough will stick to my hands, so I use too much flour for dusting and then it won’t seal properly. Practice has helped me work out the right touch. I finally made my first four pleasing baguettes this past weekend. It’s such a feeling of accomplishment. Keep trying! Good luck. 😊
Hello! I just got Pizza Night and have been enjoying the recipes. I love that the index is in seasonal categories! So easy to reference. I wish all recipe books did this! Thank you Alexandra!
Thank you so much for being so succinct and not wasting people's time with a lot of unnecessary verbiage.
Hi Alexandra. I just wanted to thank you for your detailed explanation on the importance of steam in your written recipe. It wasn’t too ‘nerdy’ at all, or perhaps I’m just a nerd… I have always struggled with baguettes so was comforted to find you did, too, until you had your light bulb moment recently. Lava rocks, ice etc etc just didn’t work for me so enclosing the baguettes with a weighed down lid on a baking steel/stone is a solution that has me excited. I can’t wait to try your method. Thank you again, Alexandra.
That’s Perfectly Awesome! I Loved it! 🥖🫶🏻🤩❤️✨
Wow! Thanks for the info.... think this'll be a project for this weekend. Thanks again!
Yay…. You have perfected the baguette that I’ve been waiting for you to share…. Thank you, thank you, thank you….. much love 💕
No matter how hard I try my bread comes out like a brick! This is beautiful!!!
Nicely done Alexandra. I started a couple of years ago with your peasant bread recipe and that gave me confidence to keep trying new baking recipes. Love your friday pizza emails.
love that you talk in this video!!🥰
Beautiful!
Thanks for sharing this recipe ❤
Thank you! Love your videos!!!
Hi. I know you said we can leave the dough up to week, but how long did you leave yours in the frige. I want to follow your exact time-line. Thank you again for teaching us how to bake.
Thk you❤
Can we take instead of organic whole wheat flour?
Can you use a couche to proof the baguettes instead of the Doughmate? Thank you.
This is amazing, I’m just so worried about it overprooving and me ruining it all and ending up with a pancake!
I use a fish steamer as a container lol
😢😢😢 I think I need something because I do everything the same you say but not coming good
Don’t give up…keep practising! Baguettes really are the holy grail for the home baker. For me, the hardest part is the shaping. I struggle to get the perfect pressure and so the dough will stick to my hands, so I use too much flour for dusting and then it won’t seal properly. Practice has helped me work out the right touch. I finally made my first four pleasing baguettes this past weekend. It’s such a feeling of accomplishment. Keep trying! Good luck. 😊
✌️😑