In this video I show you three ways to make a great baguette based on one dough recipe. Use my link https://get.aspr.app/SHCfY to take advantage of Fable’s Black Friday sale with up to 30% off and free shipping from November 10-27.

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RECIPES:
*GOOD:*
▪225g (1c) warm water (90F/32C)
▪8g (2t) instant yeast
▪9g (2t) salt
▪350g (2 1/2c) bread flour

Combine water, yeast, salt and flour. Stir to combine then switch to a soaking wet hand and squeeze to continue mixing until dough is no longer shaggy. Dust with flour and knead for 2 minutes to build strength. It’s ready when you can tug a piece of the dough without it ripping.

Cut into 2 equal pieces, flatten each into an oval then roll and shape and roll as shown @1:20. Place both shaped doughs onto the bottom of a parchment lined baking sheet, cover with a foil pan (approx 17”x12”x4” / 43cm x 32cm x10cm) and let rise at room temp for 40-60min.

Spray baguettes with water, cover with foil pan again and bake for 25 minutes in a preheated 465F/240C oven, removing the lid after 14min.

*BETTER:*
DOUGH
▪225g (1c) water (90F/32C)
▪350g (2 1/2c) bread flour
▪9g (2t) salt

YEAST MIXTURE
▪30g (2T) water (90F/32C)
▪8g (2t) instant yeast

Combine 225g water & flour with a spoon then switch to a soaking wet hand to continue mixing until the dough is a solid clod. Sprinkle the salt on top of the dough while you mix your yeast. Cover & allow to sit at room temperature for 20 min.

Stir together yeast with 30g water. Allow to sit at room temperature for 20 minutes then add this yeast mixture to the salted dough & squeeze with a wet hand to combine. Cover with lid. Let sit for 30 mins.

Perform strength building fold as shown @5:40. Cover & ferment for 30 more mins. Perform a 2nd strength building fold. Cover once more & ferment at room temp for 1 hour.

Transfer to floured work surface. Flatten with your hands & cut into 2 even pieces. Preshape each piece as shown in video @6:39. Cover the shaped dough balls & rest at room temp for 15 mins.

Shape baguettes as shown @7:05.

Place both shaped doughs onto the bottom of a parchment lined baking sheet (or any flat surface), cover with a foil pan (approx 16”x12”x3” / 406mmx 318mm x 82mm) and let rise at room temp for 45-70min.

Transfer the baguettes (with parchment) onto a preheated pizza steel/stone. Spray with water, cover with the foil lid and bake for 25 minutes at 465F/240C, removing the lid halfway through.

*BEST*
POOLISH
▪150g (2/3c) room temperature water
▪Pinch of instant yeast
▪150g (1c) bread flour

Stir together water, yeast, & flour. Cover and ferment at room temperature for 12-24 hours.

DOUGH
▪Ripe poolish (recipe above)
▪240g (1c) water (90F/32C)
▪3g (3/4t) instant yeast
▪400g (2 3/4c) bread flour
▪11g (2 1/4t) salt
10g (2.5t) diastatic malt powder

Add poolish, water, yeast, flour, salt, and malt powder to a stand mixer with a bread hook and mix on low for 3 minutes. Once the dough is combined, increase speed to high (speed 4 on my kitchenaid) and mix for another 6 minutes.

Transfer to a bowl, cover, and ferment at room temperature for 30 minutes. Perform a strength building fold. Cover, rest for 30 minutes. Do another strength building fold. Cover, rest for a final 60 minutes.

Transfer dough to a floured surface & divide into 4 equal pieces (about 230g each). Preshape each piece as shown @11:15. Cover with a towel & rest for 15 minutes.

Shape as shown @7:05 (process is the same as “better” baguette shaping).

Proof in a floured couche, cover, & proof shaped loaves for 45-60 minutes. Score with a bread lame and bake in a preheated, semolina dusted challenger bread pan. Bake 465F/240C covered for 12 mins. Remove lid & bake for 12-15 more mins until crusty & golden brown.

CHAPTERS:
0:00 Good baguette mixing, shaping and baking
2:47 How to make food look nice (ad)
3:42 Finishing the good baguette
4:23 Mixing the better baguette dough
5:40 Strength building fold (better)
6:39 Shaping the better baguette
7:42 Scoring and baking better baguettes
9:16 Mixing bets baguette dough
11:05 Shaping and baking the best baguette

#baguette #baguetterecipe #easybaguette

33 Comments

  1. Brian keeps covering bread techniques and they keep getting better and better every time. These recipes are gold

  2. Proofing question. What temp do you keep your house at?

    I feel like ALL my failings at bread making come down to the Proof. I keep my house pretty cold……….

  3. Well, I now have a new challenge… ketofying the BEST baguette recipe. I did accomplish ketofying your BEST boulé recipe which truly was a proud moment. I knew it was successful when my son & his wife kept going back for more (& they are not living a Keto Lifestyle). I am looking forward to some Brie on Baguette now. Thanks for this educational & entertaining video. You make learning fun!

  4. This is so sick! Thanks for putting this together. I love these videos where you can make a bread according to your current level of laziness. Huge thank you

  5. I appreciate so much your content ❤ no fuzz, good humour, awesome recipes 👏

  6. Hey Bri, that bread would go great with Coq Au Vin. Whaddya say about a recipe for that? Fingers crossed.

  7. Watching this video and the second baguette recipe/steps is like an old friend at this point (insert Leo pointing at himself on TV meme). "I know this old gem!" 😀 I've made those baguettes sooooo many times thanks to your original baguette video! Really looking forward to stepping it up a notch with the final version!

  8. i’m gonna do this one, because my couche has been stuck being a lid when leaving dough to proof in a bowl and has never been used for its intended purpose.

  9. Oh my! I love my Challenger bread pan! I use it for sourdough all the time. VERY much worth the expense if you can afford it.

  10. lol.. $400 of gear to make bread… I think I'll leave it to the pros and just buy a loaf at the bakery for $5.

  11. Fantastic, inspiring video just as always!! 🙂 I highly appreciate that you take time and effort to make 3 different versions, so that everyone can bake their own bread, even if not a pro baker. 🙂 I also want to thank you for using grams to get exact measurements! Makes a fellow baker happy 😄 Take care Brian 🙂

  12. I cannot eat bread right now, so the only thing I can do is watch Brian's perfect baguettes and listen to them crunch 😂

  13. Hi, can you freeze the loafs and poolish? I’m looking to make several large batches and just freeze to have ready for work weeks. Thank you soo much!

  14. For extra culture points, "couche", the linen used to proof the best baguettes, in French means a nappy (or diaper for Americans). Think on that next time you want to say that we have the most romantic language haha

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