Dining and Cooking
American Recipes

The Easiest Actually Good Baguette You Can Make at Home



Use my link https://klima.onelink.me/GVvD/brianlagerstrom and code BRIANL10 to get 10 extra trees planted in your name when you subscribe to Klima. I created this easy baguette recipe for the complete beginner and it’s actually legit. It doesn’t require any special gear, but gives you that thin crispy crust and light, creamy interior that you want in a baguette.

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RECIPE*
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▪225g or 1c warm water (90F/32C)
▪350g or 3c bread flour
▪10g or 1 3/4tsp salt
▪8g or 1 3/4tsp instant yeast
▪30g or 3Tbsp warm water (86F/30C)

Add flour and 225g/1c of the 90F/32C water to a bowl and stir to combine. When dough has combined into a shaggy ball, begin to squeeze and pinch the dough with a very wet hand. When the dough forms a less shaggy, more cohesive ball, add salt to top of dough. Cover dough.

In a separate container add yeast and 30g or 1/4c of the 86F/30C water and stir to combine. Allow both the dough and yeast mixture to sit for 15-20min. Add yeast mixture into the salted dough. Mix with a soaking wet hand by pinching and turning. Once yeast and salt are fully incorporated, cover and allow to rise at room temperature for 30 minutes.

Perform a strength building fold as shown @2:29. Cover and allow to sit at room temp for 30 more minutes. Perform a second strength building fold – see @2:59. Cover and allow to ferment at room temp for another 90 minutes.

Place a piece of well oiled parchment on an upside down sheet tray.

Flour work surface and dough and flip dough onto work surface. Divide dough into two equal pieces (300g each). Degas and preshape dough balls as shown @3:50. Cover and allow to relax for 15-20min.

Shape dough balls into baguettes as shown @4:22. Place shaped baguettes onto oiled parchment, cover and allow to proof at room temp for 60-90 minutes. I’m using the foil pan linked here: https://amzn.to/3JLY3l4 . After proofing, the baguettes should have risen by about 50-60%.

Spray well with water, then score the top of the baguettes, cover again with foil pan, and bake in a preheated 450F/230C oven for 30-35min, carefully removing the cover after 15 minutes of bake time.

*for reference, the “room temp” of my house at the time of filming this video was 69-70F/20-21C.

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IF USING A STAND MIXER:
Mix flour and water in a stand mixer on med low for 4-5 minutes or until dough forms a shaggy ball. Add salt to top and allow to sit for 15min. Mix yeast and 30g warm water an let sit for 15min. Mix yeast Into dough on low for 4-5 mins or until a ball forms. Cover and allow to sit fir 30 min. Follow above instructions starting with the first strength building fold.

🎧MUSIC:
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CHAPTERS
0:00 Intro
0:15 Mixing the autolyse (flour and water)
1:37 Mixing the yeast into the dough
2:26 Strength building fold 1
2:58 Strength building fold 2
3:09 Shaping and proofing the baguettes
6:02 Offset your carbon footprint with Klima
7:06 Scoring and baking
9:14 Let’s eat this thing

#baguette #beginnerbaguette #baguetterecipe

**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I’ll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

36 Comments

  2. Clark Rozas

    Grams of this, milliliters of that, ???? Dude, do you live in America??? How about ounces and pounds, teaspoons and tablespoons, cups, pints and quarts. I haven't even got to the part where you to tell me to set my oven to 756 kilojoules and leave the bread in for 5,482 seconds. Little things like this make me crazy. Who has time to waste translating the equalization of the measurements. Welcome to America. Cheers, Clark

  7. Andy Tunnah

    Currently trying this recipe, just a few Qs – you say about the sheet pan and how it'll become clear why later, but it doesn't ? Or well it doesn't to me lol. I don't get why you use the sheet pan upside down, I've watched this video like 20 times trying to figure that out.

    Also, it's a great vid but you move SO FAST. SO SO FAST! It's super hard to figure out the technique when you move through it so quickly (the shaping bit especially).

    Also also, my dough is super sticky, I've added extra flour to it. I have extra strong (15%) flour, would this be affecting it ? I've added some extra and it doesn't seem to be catastrophic, just wondering if such strong flour needs extra steps. (I bought it because ciabattas are the bread I'm most interested in, I spend a redonk amount of money buying em so decided to try to learn to bake em, and I read the more protein the better the holes and structure)

  9. Jennifer Parkinson

    I love the way you develop "The Soaking Wet Hand" into some sort of slightly threatening robotic entity. Great story telling. I will be on the lookout for this character in other videos. 😐😐😐😄😄😄

  12. Ravi

    I made these. They taste so good! I can't quite get the scoring right though. I gotta practice more fr. My dough was very wet, I live in quite a humid area, maybe that's why. I added more flour when I shaped them.

  13. Slacker Dug

    Have you thought about a DVD cookbook with your youtube videos. Something to word search. Break out some of the condiments or sides made.

  18. Tyra Taylor

    Hii great recipe I had to triple the recipe amounts , but my dough is still looking more wet then in the video. ANY TIPS on how to save it?😢😂

  19. dpspeed389

    Hi Brian. Great content. I noticed that you have two baguette videos. Which makes a better baguette? Can I combine the two? I don’t have a baking stone or couche. Can I incorporate a poolish and malt flour into this recipe, but use the sheet metal trays for proofing and baking?

  20. Place-Holder

    Made them and they turned out great even though I messed some stuff up. Tip: if you think the baguettes are done while you’re turning them in the oven trust yourself!

  21. Michele Rene

    waaaay too much salt if you're using regular table salt.. I had to double the batch in order to make the salt content correct.. Not sure what kind of salt he's using, but it surely can't be the stuff I'm using.

  22. Moko Moko

    Thanks for the baguette 🥖 amazing recipe and useful, clear information you provided. I made 4 baguettes, I have to say they were really delicious 🎉 . No complications at all at making it. ❤

  24. Nickey Welch

    Found this recipe and have been trying to make a delicious baguette forever!!! I doubled the recipe and it still came out perfect.. thanks for such a great vid. 😊

  25. sonicninja3434

    Thanks for the video! BTW, "carbon footprint" is a term made up by BP so they could pretend to care about the enviornment.

  30. @LifeAdviceForYou

    Yo Brian, after being successfull several times with your ciabatta recipe, im making the baguettes today. Got some homemade butter ready for the taste test. Cheers

  31. Jim Mann

    I tried this but the 350 g flour and 225 g of water ratio for me resulted in a drough the was too wet. It didn't keep a baguette shape. I plan to try again but decrease the water just a bit.

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