Dining and Cooking
American Recipes

Shaping and Baking Artisan Baguettes



Scott Megee, Master Baker of Australia and owner/baker of The Artisan Crust takes you through the process of creating authentic baguettes. From making your poolish, through the proofing of your dough to shaping and baking your baguettes. Scott shares with you the skills and techniques he gathered and honed over 25 years of working with food.

Baguette Recipe:
https://tinyurl.com/ya3bpk8j

Book a workshop with Scott: https://www.theartisancrust.com/school/

Music: Paris Ballade – Dana Boulé http://freemusicarchive.org/music/Dana_Boule/

Video: shunyata@optusnet.com.au

45 Comments

  9. Michele Boyle

    Thank you Scott, as always very clear and informative, I have learnt so much from you!! May I please ask what type of flour do you use, to my knowledge the French use T65 which I think is the equivalent to Tipo 0 but there are different Tipo 0 out there with different strengths and protein; can you please assist? Also, no matter what I try, when I score I don’t get an ‘ear’ like yours, I tried different scoring knives, different steam methods, any idea? Thanks for everything😊

  10. Miryam

    Would you explain why your starter or Polish look like more toughie Instead been gassy ?

  15. ElliotWORLD

    Horrible ending! Why didn't we see the inside? Agreed good tips, the stages of the shaping process, different and maybe superior to my own. Most importantly is the perfect level of hydration of the dough while being very easy to work with.

  17. Francine Poirier

    Much appreciated this video. It complemented what I was missing to successfully achieve nice, golden and crispy baguettes. Also learned how to transfer my baguettes from the couche to the peel board and then to the oven. Now I just have to master the speed to slide them off from the board. Easier said than done!

  20. Котъ Баюнъ

    Marvellous tips! I’m in the process of second proofing of my dough ^^ Will bake baguettes tomorrow👌🏻Cheers!🍀❤️🥃

  21. Abdulskm

    Hi there looking at baking oven. Does it have upper and lower burners. If so wt temp you adjust on both and time for backing
    Thx again. Appreciate it.

  22. Jimmy 7ender

    Where does this world going to ? …english people are making better baguette than parisiennes ? This Bread is Perfect ..

  26. J 9

    Great video – my fiance and I used the king arthur recipe but this video for the making part and they turned out perfect. They will be great with our broccoli soup. Just like the $4 loaves we loved so much here where we live. Not as pretty but now we have a new hobby. Took all day though but it teaches patience.

  30. awadhoot gogate

    What is the gluten % of flour sir?
    Because as I'm in India it's hard to find high gluten flours that take high hydration very easily. So at last i end up making breads with Max. 75 hydration.

  38. João Kiala

    It's a great pleasure to be able to witness this excellent video, and I would like to thank you for being able to share it with us. I have a question, what is the proportion of poolish for each kilo of flour.

  39. K Soo

    just please give the whole recipe i am rather stupid when it come to caculation please

  41. KS

    very your detail about how to shape is so good. You make me understand very well, Thank you very much. But I cannot download the recipe properly, some words are missing.

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