Baguettes are pretty common across the world yet traditional hand-molded ones like these are hard to come by in many areas. The baguette uses many different techniques and in my opinion are one of the most challenging artisan breads to make.
The challenge is the molding and also the confidence in using a couche and let’s not forget the peel as you remove the baguettes from the baking stone. Difficult as they are, the search to continue to improve your baguette quality is an enjoyable challenge than can go on forever!
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18 Comments
Very informative video on the iconic ‘Baguette’ 🥖👍 always tricky to shape but practise makes perfect 👌
What is the ambient temperature of the room when proving the baguettes? What temp do you recommend. Thank you.
Made your recipe yesterday and as I ate the first bite I can't thank you enough for your tutorial. Real authentic!
👌😊🌹🙏💐💕
प्लीज भैया जी हमारा भी चैनल सब्सक्राइब कर लीजिए और वीडियो पसंद आए तो लाइक कमेंट करिए प्लीज
When did you add the yeast?
What weight of dried active yeast would you use if fresh yeast isn’t available?
What flour would you suggest if I can’t get hold of T55?
Tried your recipe on the weekend. It was good but think my kitchen was a bit cold so didn’t get a great rise. What’s an ideal temp for the baguettes to rest in? Also how would I calculate this recipe for a slightly smaller batch?
Beautiful baguettes
Why no ingredients in description.
What is the brand of your scale?
Great video as I’m a home bread baker, make most breads, even baguettes, but not with a poolish. I make either sourdough baguettes or straight yeast no knead overnight bulk ferment. Your presentation, and technique was perfect, and enjoyed your accent, or maybe I have the accent……lol! Regards, Rob from NJ, USA
Making dough in the living room again?
Very good bread chef
What about broun bread can you do pls
Thanks
HI, I followed your recipe, using French T65 for the poolish and T55 for the balance. However on mixing the autolyse, its consistency was a thick batter rather than a dough. I had to add a significant extra amount of flour, and a longer autolyse to match the dough consistency in your video. Any suggestions as to why this happened? In advance my poolish was at peak when I mixed it for the autolyse.
Where get biga from
I love your videos! When will there be more??